Instead, having been to Cincinnati and gorged on diner goetta I was enthralled. I couldn't stand it. So, I made it myself. You know, Park CHili was a fantastic experience. it's in Northside and sitting in a Formica booth and gazing out that plate glass window and looking at that row of buildings. Quite majestic. Plus, they don't use any plastic at the place.
This is clearly the work of an immigrant here. It costs less than a dollar a pound to make this stuff. Fantastic, especially considering it costs four dollars a pound...when you can find it without a drive. Kroger does ell it, but they only sell the round kind and I actually like the square kind better. Perhaps it's because I'm such a square myself. Anyway, they also sell a "hot" variety which is also fantastic. My Uncle Jughead swears up and down that's the greatest hangover cure. That and Skyline. Which is also true.
Cincinnati loves to boil meat. It's weird. Their inimitable aforementioned style of chili that I can't get enough of is also done that way. Browning ruins it. I know, crazy. Well, to make this goetta I looked up two recipes. One is kind of country style and the other was pretty straight, greasy-ass diner food. The country style is just an onion, a pork shoulder and the oats. That's it. Well, that's it minus seasonings but that shit doesn't count. You should have salt and bay leaves lying around--they repel moths, you know--anyway. Unless you just read this blog for the jokes. Chop the onion finely. If it makes you cry still you can think on something really sad, like they're building a parking garage on Jefferson Street. Now, chop up the pork shoulder and throw it into the water. The recipe I used called for two quarts but my shoulder was too big anyway (four pounds almost) and I rarely measure that shit. So I threw it all in there. Cook until tender. Pull the bone out. that's what she said. Chop the meat. or grind it, it depends on how you like it. No, cook the oats (three cupsish) for an hour in the broth, stirring frequently. Listen to that awesome New Wave record you bought. Now put the meat back in and cook for another how, stirring some more. Eventually it'll get so thick that it'll start to brown on the bottom as it cooks. Now it the time to stop and pour the sludge into a loaf pan or a casserole dish and let it cool off, then chill. Cut it up and fry fry fry! Let the goetta ride the lightning!
The other way is the same, but with equal parts ground beef, ground pork,a nd two cups of oats. It still has to boil for, like, the run time of the first three Metallica records. It follows the same general course. Also, if you want, like, a "real" recipe this guy's on the right track.
Now, the "country style" isn't really all that abd for you. There's very little in it, and you'll probably have to let it ride the lightning in a pan with additional fat. Not true of the other kind, which is super greasy. And goooood. So, it depends, I think, on what you want out of life. I'll let you know when I do.
Anyway, this is an American recipe no matter what wikipedia tells you. Also, if you want some please tell me because I have ten pounds and love to share. The cost is one beer.
Also, I'll probably get back to posting fairly regularly as I have a metric fuckton of offal to cook. I even have a whole pig's head. And I am so excited about preparing that and barfing all over myself.
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