Talk:Ham hock
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I'm pretty sure that those aren't artichokes in the image, but are actually pieces of bok choy.
- I removed a statement that said something to the effect that african americans particularly like this. I felt it was racist. If I am wrong please put it back.
Rmv US cat
[edit]I removed the "Cuisine of souther US" category, not because it insnt true, but becasue linking a joint of meat to specific regional cuisine would mean all cuisines that use it should be linked, and that would include just about every single one in Europe. Only those it is particulalry important to should be there, hence soul food (which is anyway a subcat of US cuisine)YobMod 16:04, 23 April 2009 (UTC)
Not to mention that other 5th quarter cuts (ears, chitterlings, and such) were also used in soul food. Simicich (talk) 04:10, 5 February 2019 (UTC)
Remove "Suggested Preparation"
[edit]I feel like this section is telling readers how to prepare ham hocks by using a citation, but that just seems like how-to material. I'll go ahead and remove it. Radioactivated (talk) 21:34, 5 September 2015 (UTC)
Smoked vs. non-smoked
[edit]The article seems to gloss over the fact that a ham hocks can be had fresh or smoked, and that b the taste of soul food is likely a smoked hock while other dishes might require a fresh hock. Not sure how to write that. Simicich (talk) 04:07, 5 February 2019 (UTC)