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Posted: 1/27/2015 5:21:38 AM EDT
[#1]
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I love the stuff!!! +1. That and Blood Pudding. Yum |
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Posted: 1/27/2015 5:54:25 AM EDT
[#2]
At first I was
 , but then I was  . Looks good!
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Posted: 1/27/2015 6:33:27 AM EDT
[#3]
I could have possibly tried the mash before it got jellied. But no no no
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Posted: 1/27/2015 6:52:37 AM EDT
[#4]
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I could have possibly tried the mash before it got jellied. But no no no What was wrong with it? |
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Posted: 1/27/2015 6:57:11 AM EDT
[#5]
Toss in the trotters....skim off the froth....churn this hellsbroth.....The Queens tongue makes it sound even worse!
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Posted: 1/27/2015 7:01:42 AM EDT
[#6]
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Toss in the trotters....skim off the froth....churn this hellsbroth.....The Queens tongue makes it sound even worse! Mine was trotters, tails, belly, shoulder, tongues, snoots, ears and ground.
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Posted: 1/27/2015 10:47:50 AM EDT
[#7]
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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? That bothered me. |
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Posted: 1/27/2015 10:57:58 AM EDT
[#8]
My dad's favorite is pontus (sp?). It falls into a similar category as the cornmeal concoction that a few posters mentioned on the previous page. He's got my 2 year old niece hooked on the stuff.
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Posted: 1/27/2015 11:06:09 AM EDT
[#9]
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What was wrong with it? Quote HistoryQuoted:
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I could have possibly tried the mash before it got jellied. But no no no What was wrong with it? I assume its like the same jelly thats in viener sausages except lots more. Nasty. |
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Posted: 1/28/2015 12:13:40 AM EDT
[#10]
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Post pics. Quote HistoryQuoted:
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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. OK, I heated it back up to melt the jelled broth and added Knox gelatin and more salt, pepper,cayenne pepper and smoked paprika. I got it molded back up. 
And tried a slice 
This time it wasn't near as crumbly. And now it's got a little spice to it, not hot spicy but enough to complement the meat. Now I have to do stuff with it; this thing is 3.5"x4.5"x10" and weighs somewhere north of 4 pounds. ETA;I guess it's more of a terrine than a head cheese, but it does have some head parts in it. |
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Posted: 1/28/2015 1:04:39 AM EDT
[#11]
Quote HistoryQuoted:
OK, I heated it back up to melt the jelled broth and added Knox gelatin and more salt, pepper,cayenne pepper and smoked paprika. I got it molded back up. http://i602.photobucket.com/albums/tt101/edb_2009/DSC_1003_zps30f2b0ec.jpg And tried a slice http://i602.photobucket.com/albums/tt101/edb_2009/DSC_1004_zps15b5e156.jpg This time it wasn't near as crumbly. And now it's got a little spice to it, not hot spicy but enough to complement the meat. Now I have to do stuff with it; this thing is 3.5"x4.5"x10" and weighs somewhere north of 4 pounds. ETA;I guess it's more of a terrine than a head cheese, but it does have some head parts in it. Quote HistoryQuoted:
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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. OK, I heated it back up to melt the jelled broth and added Knox gelatin and more salt, pepper,cayenne pepper and smoked paprika. I got it molded back up. http://i602.photobucket.com/albums/tt101/edb_2009/DSC_1003_zps30f2b0ec.jpg And tried a slice http://i602.photobucket.com/albums/tt101/edb_2009/DSC_1004_zps15b5e156.jpg This time it wasn't near as crumbly. And now it's got a little spice to it, not hot spicy but enough to complement the meat. Now I have to do stuff with it; this thing is 3.5"x4.5"x10" and weighs somewhere north of 4 pounds. ETA;I guess it's more of a terrine than a head cheese, but it does have some head parts in it. I went to my butcher today. He said he won't order me a pig's head because what he gets nowadays is frozen and he can't know how long it's been frozen so he won't sell me a product he can't guarantee the freshness of. Used to be you could order pigs' heads no problem. These days, people don't eat that so the quality is meh. Told me I should go straight to someone who raises and butchers pigs. So I shall do. |
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Posted: 1/28/2015 1:16:29 AM EDT
[#12]
I'm sure the butchers at the Korean supermarket where I got all these pig parts could get me a whole head, but I figured with all those parts available why not go with what they had, it fits in a smaller pot in pieces( I cooked the meat in batches). Plus I didn't really want brains and eyeballs anyway. They also had lots of organ meats too, but I'm not so into that. Some of the recipes I saw said to include the skin and cartilage and all the fat. I left out skin, bones and cartilage and most of the fat except for the belly pieces.
ETA. I think I'm gonna take a nice thick slice and wrap it in puff pastry and bake it, maybe with cheese.
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Posted: 1/28/2015 1:20:51 AM EDT
[#13]
Quote HistoryQuoted:
I'm sure the butchers at the Korean supermarket where I got all these pig parts could get me a whole head, but I figured with all those parts available why not go with what they had, it fits in a smaller pot in pieces( I cooked the meat in batches). Plus I didn't really want brains and eyeballs anyway. They also had lots of organ meats too, but I'm not so into that. Some of the recipes I saw said to include the skin and cartilage and all the fat. I left out skin, bones and cartilage and most of the fat except for the belly pieces. The things you left out, especially the cartilage, is what makes the gelatin. The gelatin you used is basically highly filtered boiled critter parts. Posted Via AR15.Com Mobile |
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Posted: 1/28/2015 1:22:17 AM EDT
[#14]
Quote HistoryQuoted:
OK, I heated it back up to melt the jelled broth and added Knox gelatin and more salt, pepper,cayenne pepper and smoked paprika. I got it molded back up. http://i602.photobucket.com/albums/tt101/edb_2009/DSC_1003_zps30f2b0ec.jpg And tried a slice http://i602.photobucket.com/albums/tt101/edb_2009/DSC_1004_zps15b5e156.jpg This time it wasn't near as crumbly. And now it's got a little spice to it, not hot spicy but enough to complement the meat. Now I have to do stuff with it; this thing is 3.5"x4.5"x10" and weighs somewhere north of 4 pounds. ETA;I guess it's more of a terrine than a head cheese, but it does have some head parts in it. Quote HistoryQuoted:
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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. OK, I heated it back up to melt the jelled broth and added Knox gelatin and more salt, pepper,cayenne pepper and smoked paprika. I got it molded back up. http://i602.photobucket.com/albums/tt101/edb_2009/DSC_1003_zps30f2b0ec.jpg And tried a slice http://i602.photobucket.com/albums/tt101/edb_2009/DSC_1004_zps15b5e156.jpg This time it wasn't near as crumbly. And now it's got a little spice to it, not hot spicy but enough to complement the meat. Now I have to do stuff with it; this thing is 3.5"x4.5"x10" and weighs somewhere north of 4 pounds. ETA;I guess it's more of a terrine than a head cheese, but it does have some head parts in it. Looks good. I'd try it. Posted Via AR15.Com Mobile |
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Posted: 1/28/2015 1:41:27 AM EDT
[#15]
Quote HistoryQuoted:
The things you left out, especially the cartilage, is what makes the gelatin. The gelatin you used is basically highly filtered boiled critter parts. Posted Via AR15.Com Mobile Quote HistoryQuoted:
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I'm sure the butchers at the Korean supermarket where I got all these pig parts could get me a whole head, but I figured with all those parts available why not go with what they had, it fits in a smaller pot in pieces( I cooked the meat in batches). Plus I didn't really want brains and eyeballs anyway. They also had lots of organ meats too, but I'm not so into that. Some of the recipes I saw said to include the skin and cartilage and all the fat. I left out skin, bones and cartilage and most of the fat except for the belly pieces. The things you left out, especially the cartilage, is what makes the gelatin. The gelatin you used is basically highly filtered boiled critter parts. Posted Via AR15.Com Mobile I didn't leave the fats, skin, bone or cartilage out of the boil. I just picked out the meat to put in the mold. Some of the recipes said to put that stuff into the mold. The broth was gelatinous enough to turn to jelly when refrigerated but not gelatinous enough to hold all these chunks together and be sliceable. So I added extra and now a slice will hold together. |
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Posted: 1/28/2015 1:57:35 AM EDT
[#16]
I subscribed to his channel. I found listening and watching him work to be very interesting.
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Posted: 1/28/2015 2:04:58 AM EDT
[#17]
Quote HistoryQuoted:
The things you left out, especially the cartilage, is what makes the gelatin. The gelatin you used is basically highly filtered boiled critter parts. Posted Via AR15.Com Mobile Quote HistoryQuoted:
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I'm sure the butchers at the Korean supermarket where I got all these pig parts could get me a whole head, but I figured with all those parts available why not go with what they had, it fits in a smaller pot in pieces( I cooked the meat in batches). Plus I didn't really want brains and eyeballs anyway. They also had lots of organ meats too, but I'm not so into that. Some of the recipes I saw said to include the skin and cartilage and all the fat. I left out skin, bones and cartilage and most of the fat except for the belly pieces. The things you left out, especially the cartilage, is what makes the gelatin. The gelatin you used is basically highly filtered boiled critter parts. Posted Via AR15.Com Mobile 
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Posted: 1/28/2015 2:16:58 AM EDT
[#18]
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I'm sure the butchers at the Korean supermarket where I got all these pig parts could get me a whole head, but I figured with all those parts available why not go with what they had, it fits in a smaller pot in pieces( I cooked the meat in batches). Plus I didn't really want brains and eyeballs anyway. They also had lots of organ meats too, but I'm not so into that. Some of the recipes I saw said to include the skin and cartilage and all the fat. I left out skin, bones and cartilage and most of the fat except for the belly pieces. The things you left out, especially the cartilage, is what makes the gelatin. The gelatin you used is basically highly filtered boiled critter parts. Posted Via AR15.Com Mobile I guess I need to practice writing clearly. 
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Posted: 1/28/2015 2:27:44 AM EDT
[#19]
kinda sorta really glad flash player isn't working right now
I don't think I wanna know what head cheese is
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Posted: 1/28/2015 2:36:11 AM EDT
[#20]
Guy sounds like a bit of a porker himself.
I think the "meat" to fat ratio is what determines the final grain of the loaf. Pretty much any deli souse is going to include everything edible. This guy kept out some of the fat, skin, and connective tissues. |
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Posted: 1/28/2015 3:24:49 AM EDT
[#21]
Quote HistoryQuoted:
Guy sounds like a bit of a porker himself. I think the "meat" to fat ratio is what determines the final grain of the loaf. Pretty much any deli souse is going to include everything edible. This guy kept out some of the fat, skin, and connective tissues. Did you just call me fat? 
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