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Posted: 1/23/2015 12:54:32 AM EDT
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Posted: 1/23/2015 1:21:39 AM EDT
[#1]
as fucked up as that is, I actually want to try it.
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Posted: 1/23/2015 1:22:18 AM EDT
[#2]
I haven't had good head cheese in too long
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Posted: 1/23/2015 1:33:47 AM EDT
[#3]
I love the stuff!!!
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Posted: 1/23/2015 1:36:10 AM EDT
[#4]
PASS
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Posted: 1/23/2015 1:42:47 AM EDT
[#5]
A meal for for an inky.
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Posted: 1/23/2015 1:43:46 AM EDT
[#6]
Dear God no.
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Posted: 1/23/2015 2:00:35 AM EDT
[#7]
Smegma thread
Posted Via AR15.Com Mobile |
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Posted: 1/23/2015 2:10:11 AM EDT
[#8]
uh. no.
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Posted: 1/23/2015 2:21:47 AM EDT
[#9]
Looks delicious.
I love hog brains and scrambled eggs for breakfast. |
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Posted: 1/23/2015 2:27:32 AM EDT
[#10]
on rye
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Posted: 1/23/2015 2:28:59 AM EDT
[#11]
Looks awesome! Always wondered what a head cheese was exactly.
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Posted: 1/23/2015 2:39:09 AM EDT
[#12]
So traumatizing to watch but actually tastes pretty amazing. Haven't had head cheese since I was a kid but I can remember eating it with saltine crackers and mustard.
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Posted: 1/23/2015 2:47:54 AM EDT
[#13]
Looks good to me.
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Posted: 1/23/2015 2:50:05 AM EDT
[#14]
thanks op!
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Posted: 1/23/2015 2:53:59 AM EDT
[#15]
No thank you.
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Posted: 1/23/2015 2:54:07 AM EDT
[#16]
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Posted: 1/23/2015 2:57:01 AM EDT
[#17]
Quote HistoryQuoted:
as fucked up as that is, I actually want to try it. Same here. The final product looked pretty good. Posted Via AR15.Com Mobile |
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Posted: 1/23/2015 3:01:33 AM EDT
[#18]
Would nom.
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Posted: 1/23/2015 3:28:09 AM EDT
[#19]
Looks like something I'd scrape off the top of my mouth after a really dry night, but I wanna taste it
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Posted: 1/23/2015 3:36:52 AM EDT
[#20]
My Dad used to love it, it was cheap lunchmeat when he was growing up during the Great Depression.
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Posted: 1/23/2015 3:42:41 AM EDT
[#21]
EDIT: After watching, this does NOT look bad at all! |
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Posted: 1/23/2015 7:01:10 AM EDT
[#22]
Every time we would butcher a hog, mother would make head cheese. To me it didn't taste bad, but still it wasn't anything that I looked forward to. The weird thing was that she wouldn't let us eat the cracklin's after rendering the lard.
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Posted: 1/23/2015 7:05:18 AM EDT
[#23]
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Posted: 1/23/2015 7:06:30 AM EDT
[#24]
We called it souse down South. I used to eat the hot kind with saltines.
My great grandma used to make it. Mmmmm good. Might order this. http://www.malonesfinesausage.com/category/3-hot-souse.aspx |
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Posted: 1/23/2015 7:20:01 AM EDT
[#25]
Quote HistoryQuoted:
We called it souse down South. I used to eat the hot kind with saltines. My great grandma used to make it. Mmmmm good. Might order this. http://www.malonesfinesausage.com/category/3-hot-souse.aspx Souse meat is delicious. I like it seasoned with a hot sausage blend and eaten on saltines.
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Posted: 1/23/2015 7:22:50 AM EDT
[#26]
Of all the available varieties of meat, this would fall near the very bottom of the list.
I think while you guys salivate over head cheese, I'll get the rare roast beef. Don't worry, you'd hate it......not enough assholes and elbows for your liking.
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Posted: 1/26/2015 4:36:07 AM EDT
[#27]
OK, I have a mix of pig parts boiled and some seriously gelatinous broth. I was figuring on adding salt, pepper, chopped fresh garlic and lots of chopped fresh parsley. Any other ideas?
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Posted: 1/26/2015 1:30:40 PM EDT
[#28]
Quote HistoryQuoted:
OK, I have a mix of pig parts boiled and some seriously gelatinous broth. I was figuring on adding salt, pepper, chopped fresh garlic and lots of chopped fresh parsley. Any other ideas? Paprika? |
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Posted: 1/26/2015 1:48:48 PM EDT
[#29]
Quote HistoryQuoted:
PASS This. My grandfather loved to make it, but no way I'd ever touch it. |
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Posted: 1/26/2015 1:52:25 PM EDT
[#30]
Quote HistoryQuoted: Of all the available varieties of meat, this would fall near the very bottom of the list. I think while you guys salivate over head cheese, I'll get the rare roast beef. Don't worry, you'd hate it......not enough assholes and elbows for your liking. |
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Posted: 1/26/2015 2:04:07 PM EDT
[#31]
This takes me back to my bistrot days. We made this weekly, along with fried pigs ears.
I would change the water after initially bringing it up to a boil, then add mirepiox and some chicken feet. |
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Posted: 1/26/2015 2:26:22 PM EDT
[#32]
I have a whole pig coming next month. I'm going to do this.
Thanks, OP!
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Posted: 1/26/2015 2:32:07 PM EDT
[#33]
So, he goes on about it being a marathon, not a sprint, and it's a 2 day process. He cuts apart a pig's head with hand tools. He hand picks through the meat like 3 times.
But he's not going to bother squeezing lemons for juice and instead used bottled lemon stuff from the grocery? |
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Posted: 1/26/2015 2:36:02 PM EDT
[#34]
Funny how folks here are freaking out over this.
Food of the poor south. My grandmother used to make it. Hot souse. Good stuff as a kid. You are just boiling the meat off of the bones of the face (meat is meat because it is all skeletal muscle) and then preparing it with spices and using the natural gelatin to hold it together. Not much different than the pink slime McD's uses, just healthier. |
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Posted: 1/26/2015 2:36:35 PM EDT
[#35]
But was that pig free range organic and non-GMO?
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Posted: 1/26/2015 2:37:40 PM EDT
[#36]
Quote HistoryQuoted:
Paprika? Quote HistoryQuoted:
Quoted:
OK, I have a mix of pig parts boiled and some seriously gelatinous broth. I was figuring on adding salt, pepper, chopped fresh garlic and lots of chopped fresh parsley. Any other ideas? Paprika? Good call, I went with smoked paprika. |
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Posted: 1/26/2015 2:40:05 PM EDT
[#37]
I buy a spicy head cheese from a local deli and like it on bread or crackers, chased with a cold beer.
My kids were chowing on it til their mom told them what it was
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Posted: 1/26/2015 2:51:16 PM EDT
[#38]
Some of you have delicate sensibilities.
Riddle me this all you emoters. Do you eat hotdogs, brauts, or breakfast sausage? I doubt there is much of a difference between the two. |
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Posted: 1/26/2015 2:56:14 PM EDT
[#39]
Question after watching the video.
When I was a kid I helped butcher a couple of pigs in the basement of a farmhouse. Saturday was the butchery, Sunday was smoking and scrapple. As I recall the stuff that went into the pans was MUCH thinner - it was poured in, not spooned. I also recall seeing what I now recognize as head cheese in my grandparents refrigerator. But it almost looked like the meat version of a jello fruit mold - which indeed it is. What he made seems more like potted meat. |
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Posted: 1/26/2015 3:04:32 PM EDT
[#40]
Fucking yuck.
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Posted: 1/26/2015 3:09:51 PM EDT
[#41]
Quote HistoryQuoted:
Looks awesome! Always wondered what a head cheese was exactly. I had no idea. I would eat it. |
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Posted: 1/26/2015 3:10:27 PM EDT
[#42]
Sort of want.
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Posted: 1/26/2015 3:13:45 PM EDT
[#43]
Head cheese is pretty popular in South Louisiana, it's awesome!
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Posted: 1/26/2015 3:44:03 PM EDT
[#44]
Grew up butchering our own hogs , my grandma made this and I ate it with crackers as a child
Once I got a little older ( maybe 10-11) we were doing a batch of hogs. All day process, and the next day I helped make it , and couldn't eat it after the whole smell of the hogs head boiling away |
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Posted: 1/26/2015 3:45:15 PM EDT
[#45]
Reason #3491 I miss Germany. Awesome head cheese
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Posted: 1/26/2015 4:04:26 PM EDT
[#46]
Looks delicious.
We make liver pudding every year that is a similar process with a few different ingredients. Yum.
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Posted: 1/26/2015 4:26:51 PM EDT
[#47]
That is just a fancy version of scrapple, isn't it?
Scrapple is pretty much everything left over from butchering. It's head cheese plus a few other organs and whatnot. Poor people in Pennsylvania don't discriminate. |
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Posted: 1/26/2015 4:31:25 PM EDT
[#48]
Quote HistoryQuoted:
That is just a fancy version of scrapple, isn't it? Scrapple is pretty much everything left over from butchering. It's head cheese plus a few other organs and whatnot. Poor people in Pennsylvania don't discriminate. Scrapple also has cornmeal in it. |
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Posted: 1/26/2015 4:35:47 PM EDT
[#49]
Quote HistoryQuoted:
Good call, I went with smoked paprika. Quote HistoryQuoted:
Quoted:
Quoted:
OK, I have a mix of pig parts boiled and some seriously gelatinous broth. I was figuring on adding salt, pepper, chopped fresh garlic and lots of chopped fresh parsley. Any other ideas? Paprika? Good call, I went with smoked paprika. Post pics. |
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Posted: 1/27/2015 5:16:58 AM EDT
[#50]
First try , not too successful. I used no added gelatin and it didn't hold together well. I'm gonna heat it up later and add gelatin and remold it. The flavor was great though.
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