Yep, 2 day old parisa is called a hamburger patty at my house…. Fortunately it doesn't usually make it past a couple hours

Howdy, never heard of it, but would love to try, will have to wait until Marsha is not home. Found this on You Tube direct from Dziuk's They do not use the lemon or lime, I would have to do the lemon to at least think it is not total raw but has some bacteria killer on it.

Mark Fairchild said:

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Howdy, never heard of it, but would love to try, will have to wait until Marsha is not home. Found this on You Tube direct from Dziuk's They do not use the lemon or lime, I would have to do the lemon to at least think it is not total raw but has some bacteria killer on it.

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I stand vindicated. Direct from the horse's mouth. It's not "cooked" it's not "cured". It's raw meat......$240WoP's apology is forthcoming I'm sure.....????

I'll try most anything but I don't know about that stuff...

Rattler12 said:

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Mark Fairchild said:

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Howdy, never heard of it, but would love to try, will have to wait until Marsha is not home. Found this on You Tube direct from Dziuk's They do not use the lemon or lime, I would have to do the lemon to at least think it is not total raw but has some bacteria killer on it.

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I stand vindicated. Direct from the horse's mouth. It's not "cooked" it's not "cured". It's raw meat......$240WoP's apology is forthcoming I'm sure.....????

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THEIR'S is made raw. Which, if my research is correct, is not the standard Parisa recipe.

So…

$240 Worth of Pudding said:

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Rattler12 said:

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Mark Fairchild said:

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Howdy, never heard of it, but would love to try, will have to wait until Marsha is not home. Found this on You Tube direct from Dziuk's They do not use the lemon or lime, I would have to do the lemon to at least think it is not total raw but has some bacteria killer on it.

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I stand vindicated. Direct from the horse's mouth. It's not "cooked" it's not "cured". It's raw meat......$240WoP's apology is forthcoming I'm sure.....????

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THEIR'S is made raw. Which, if my research is correct, is not the standard Parisa recipe.

So…

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Perhaps cause dziuks is polish and not Alsatian. Check with the schott boys for the tie breaker

In order…

1) Alverez- Hondo
2) Countrymart - Dhanis
3) Primos - Hondo
4) Alsatian - Castroville
5) Silvercreek - Hondo

But the real debate is saltine or Club crackers…. (Put me in the club cracker camp)

fightingfarmer09 said:

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I always chuckle when I see this topic come up.

About 10 years ago I was going through Hondo with a coworker on a work trip. He hunted out there and swore by this stuff he referred to as "wild hog ceviche". So we stopped for him to get some.

Within an hour or two of his first bite he was s***ting his guts out for about 3 days.

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Sounds like my experience with the buccees chopped beef samich from under the heat lamp.
Hard pass on anything that might give me food poisoning. No uncooked meats for mas and no more food from under a heat lamp either.

FTAco07 said:

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I didn't grow up anywhere near the area, but had Parisa for the first time a few years ago made with venison and beef and it was amazing. I mentioned it to a friend who is from Hondo and they were shocked I knew about it, let alone loved it.

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I first heard about it from one of my deep south Mexican foremen when I lived in Arizona.

Parisa is "cured" in the manner that by using lime or lemon juice, the PH is changed to inhibit bacteria growth for a short time frame, which is why when it's fresh and done right, you don't get the squirts from consuming raw meat.

After a couple of hours...things start taking on gas station sushi gamble (under a hot Texas summer sun anyway) with regards as to how well the PH is holding.

Beer and some saltines and you have a hell of a good time.

Dziuk's parisa on a saltine cracker with a splash of Valentinos is outstanding. I've watched a pound or two disappear inside of 10 minutes among hunting and fishing buddies.

ConstructionAg01 said:

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Dziuk's parisa on a saltine cracker with a splash of Valentinos is outstanding. I've watched a pound or two disappear inside of 10 minutes among hunting and fishing buddies.

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Get some, pack it on ice in a Yeti and eat it that same day between morning and afternoon dove hunts. Eat it with the dove you shot that morning

Reel Aggies said:

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I buy it at Schotts in helotes on Fridays on the way back to my house in Bandera lol. I get them to cut into a half pound and it's gone by time i get home. I haven't tried the 2 gringos version in Bandera yet.

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I'll bet you and I have the same "build"

Courtesy Flush said:

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Reel Aggies said:

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I buy it at Schotts in helotes on Fridays on the way back to my house in Bandera lol. I get them to cut into a half pound and it's gone by time i get home. I haven't tried the 2 gringos version in Bandera yet.

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I'll bet you and I have the same "build"

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Username checks out

76Ag said:

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I'll try most anything but I don't know about that stuff...

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haha.....I live near Castroville in "parisa country". It is not unusual to find parisa at weddings, parties, etc.around here.

I had one guy working for me that was trying to learn how to improve on how to make parisa. Every Saturday for several weeks I bought him the ingredients and he would make a batch (at work). We never did figure out the subtle difference between our parisa and Dziuks or Mike Schotts. I am guessing it was the type of cheese.

Some use cheddar. Some use Velveeta. I dont know what Dziuks or Schotts use.

American cheese.

My dad (RIP) would love this thread, he'd make a special trip to Hondo or Castroville to get it or just make it himself. I fall into that Club cracker camp.

One-Eyed Fat Man said:

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We used to go to D'Hanis every year for the New Year's Eve dance at the Catholic church. The old timers always had it and it was good.

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I just happen to have the handwritten recipe for this... promised not to share it though under penalty of losing my Texas citizenship.

Never heard of the stuff, but sounds like Russian Roulette with your gut. Thanks but no thanks.

Spill the recipe!

If this is the recipe, the secret is already out.
https://www.astray.com/recipes/?show=D%27hanis+%28pronounced+%22dee-hen-is%22%29+parisa+%28%22pah-ree-sa%22%29

Had it the first time in Castroville in Spring of '95. Every single time we'd go back for dove hunts or weddings, I'd pack in as much as possible. I can vouch that it's not deadly when transported back to College Station and eaten within the next 48 hours. I make it at home, but only when the wife and kids are gone.

BustaAgg said:

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In order…

1) Alverez- Hondo
2) Countrymart - Dhanis
3) Primos - Hondo
4) Alsatian - Castroville
5) Silvercreek - Hondo

But the real debate is saltine or Club crackers…. (Put me in the club cracker camp)

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If you tell a Medina County local to eat it on a club cracker you're liable to get your ass kicked. Its eaten on saltines. Otherwise your list is pretty good, assuming you mean Dzuik's in Castroville though?

Reminds me of Mettbrotchen. I tried it once in Germany, couldn't get past the texture that the raw ground pork had.

Had a buddy in school whose last name is Gunther. His mother grew up in Germany.

At track meets in Jr. High, he always got his lunch stolen while he was in the shot and discus rings. His mother started sending him to meets with lunch being raw ground meat between two slices of bread. No idea if it was 'cured' with lemon or not.

He never had a lunch stolen again.

Parisa and saltines ftmfw and It goes:

Alvarez
Primos



The rest

On the tail end of our annual Frio vacation (it's low by the way), and grabbed some of Dzuik's regular parisa on the way in (after reading this thread). I think group pressure got a few fellas to commit after I made the disclosure that Dzuik's doesn't use any lime/lemon juice. Had a taste test with a few buddies and the consensus was that it was pretty good (saltines).

Had some left over that didn't get eaten the first nite, so we threw it in the griddle the next day, and wow it was awesome. Alot of the cheese cooked out, but it was too soft to flip so we just basically ate it off the griddle as it cooked.

One the way home, stopped to get some of the jalapeno parisa, and I'd say that this is the way to go. Not too hot but adds a nice spice level to it. Planning to use the last bit for a pepper steak tomorrow for dinner.

The Alsatian side of the family had a get together today... Primos and saltines were supplied. Delicious.

I'm an east Texas guy, but my late Dad was born and raised in Devine and my immediate family and I have never heard of this. Is it just not around that part of Medina?

heddleston said:

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I'm an east Texas guy, but my late Dad was born and raised in Devine and my immediate family and I have never heard of this. Is it just not around that part of Medina?

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Devine boy here.... when I was growing up, there were no places in Devine that sold it, but some of the parents would make it from time to time - especially for potluck dinners.

http://www.castrocolonies.us/store/p4/Old_Favorite_Receipts_Cookbook_-_11th_printing.html

i have this book. It has several parisa recipes in it from towns around Castroville. I think there is a Devine recipe. I will have to look.

BTW.... a bit of trivia that I heard but never verified.

The biggest homesteader in Texas (getting settlers to make a home in Texas) was Stephen F Austin.

Who was #2 ?




Henri Castro

I tried it at the wild game dinner in Castroville many years ago. Had so much food that night if I got sick I would not know what to blame it on. But everything was awesome and when I went to get more from my mom who did not finish hers I found out what it was and how it was made I did think of sushi...but ate it anyways. I love it.

Allen76 said:

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BTW.... a bit of trivia that I heard but never verified.

The biggest homesteader in Texas (getting settlers to make a home in Texas) was Stephen F Austin.

Who was #2 ?




Henri Castro

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Maybe as a single person. Castro came later so perhaps he had the benefit of existing supporting settlements vs. Green DeWitt. But I would've guessed the Adelsverein brought in more German krauts than Castro did French krauts.