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Chislic: Ever heard of it?
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Total Votes : 19 |
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| Dakota Kid |
 Posted: Mon Dec 05, 2005 12:59 am |
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Joined: 07 Oct 2001
Posts: 1225
Location: MIDWEST!!
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| So anyways, I've been eating this since I was a little kid. I just found out no one outside of South Dakota really eats it. It's mostly a bar food and since my Parents owned a bar when I was younger and now I spend most of my time at the bar, I thought it was as common as Nachos. Anyone ever had it? Your thoughts? I'm thinking about trying to make it at home. I'll post a recipe when I find one. |
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| Dakota Kid |
| Posted: Mon Dec 05, 2005 1:04 am |
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Joined: 07 Oct 2001
Posts: 1225
Location: MIDWEST!!
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Chislic is preparation of cubed red meat, fried or grilled, relatively unknown outside of South Dakota. The term, while non-specific to any particular meat or seasoning, generally describes wild game, mutton, or beef, deep-fried and served hot on a skewer or toothpick.
The word and food history is somewhat obscure. Chislic is seldom found, at least in a fashion described as chislic, outside of homes and restaurants in South Dakota. Etymologically, the word bears similarity to schaschlik, a fried dish of German origin, which can be made from beef or liver with peppers and onions. The Russian dish shashlik, made from simmered lamb, has similar pronunciation and ingredients. Chislic may have originated as a derivative of shish kebabs, as the pronunciation of the word bears a close resemblance to other items in the same food family.
A typical chislic preparation can be rather simple:
Cube meat into small squares, generally no bigger than a half-inch. This may include any of the following:
Lamb
Beef
Venison
Goose
Into a deep-fryer, drop the cubed chunks of meat and cook to desired degree of doneness. Generally, chislic is not overcooked, and served medium rare to medium -- e.g. warm pink inside.
After cooking, place the meat on a paper towel and allow to cool slightly. While the meat is cooling, sprinkle with Lowry's Seasoned Salt or garlic salt.
Insert toothpicks into the cubes of meat and serve hot. |
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| lush702 |
| Posted: Mon Dec 05, 2005 9:35 am |
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Joined: 20 May 2002
Posts: 2206
Location: Gnashville TN
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| first time I've ever heard of it... |
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Aunt Bea swallowed. |
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| Buckethead |
| Posted: Mon Dec 05, 2005 12:31 pm |
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ORDER OF THE SKULL
Joined: 25 Oct 2001
Posts: 5068
Location: Canada
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mmmm fried meat cubes.
It would be a neat dish at a bar if you did it kinda like fondu style. Serve it up with 4 or 5 different sauces depending on the animal that it came from. This actually gives me a new idea for an hors d'oeuvre. |
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| Dakota Kid |
| Posted: Mon Dec 05, 2005 7:58 pm |
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Joined: 07 Oct 2001
Posts: 1225
Location: MIDWEST!!
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| Chislic is the best. I can't believe no one else eats it. |
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| zodiac13 |
| Posted: Tue Dec 06, 2005 6:32 pm |
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Joined: 09 Aug 2002
Posts: 4822
Location: Birmingham, Alabama
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| Much like the aforementioned Boilo, I'd give it a shot. Sounds rad! |
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Tune Down, Turn Up, Doom Out. |
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| MMS |
| Posted: Tue Dec 06, 2005 6:41 pm |
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ORDER OF THE SKULL
Joined: 03 Jul 2003
Posts: 15099
Location: Heaven or Hell...kinda hard to tell.
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| So we're talking meat cubes, lightly fried, then seasoned? Sounds ok to me, but I'd eat a pigs ass if you cooked it right. |
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I'm kinda over it... |
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| Dakota Kid |
| Posted: Tue Dec 06, 2005 6:44 pm |
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Joined: 07 Oct 2001
Posts: 1225
Location: MIDWEST!!
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| Yeah, that's pretty much it. I heard you have to do something to the meat first to get all the blood out. |
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| MMS |
| Posted: Tue Dec 06, 2005 7:12 pm |
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ORDER OF THE SKULL
Joined: 03 Jul 2003
Posts: 15099
Location: Heaven or Hell...kinda hard to tell.
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| Hire tiny vampires? |
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I'm kinda over it... |
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| Telecaster |
| Posted: Tue Dec 06, 2005 11:38 pm |
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Joined: 28 Oct 2003
Posts: 61
Location: NW Illinois
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I'm from So.Dakota and enjoyed Chislic growing up there....
Our family always thought it was Norwegian in origin.........
Then again, Norwegians invented sunshine according to my grandfather....  |
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