from the rooter to the tooter
I have…so many questions for you.
Do you trash the first couple boils or do you just let it ride?
Do you clarify the stock at all or just strain it real well?
“This is much better than last time.” How often do you do this?
That’s a lot of head cheese for “as is” consumption. What’s your favorite way to eat it?
Finally, I’m imagining many entertaining ways to dispose of that skull. Care to speak on that?
Thanks! and great blog.
1. I just leave it be.
2. I strain only, and not even all that well.
3. This was the second time.
4. I invite a bunch of people over, put out some whole grain mustard and cornichons, salsa verde if I’ve got it, and a loaf of bread.
5. We’d considered roasting the hell out of the skull to get any remaining bits off and then mounting it or sticking it on a shelf, but got so sick of looking at it after a couple of days, that it just went into the trash.
Basically, all of the above resulted from the whole production process being very time-consuming and pretty exhausting. By the time I get to picking the meat off the head, I just want to be done with it.
Souse, and from that I assume headcheese, freezes far better than I would have expected.
I must try this, but am wrecking the kitehcn on Tuesday, literally. I’m pulling the counters and replacing.
My wife wants a smoked pig’s head as a Thanksgiving centerpiece, perhaps she will settle for a skull.
Fill in your details below or click an icon to log in:
You are commenting using your WordPress.com account. ( Log Out / Change )
You are commenting using your Twitter account. ( Log Out / Change )
You are commenting using your Facebook account. ( Log Out / Change )
You are commenting using your Google+ account. ( Log Out / Change )
Connecting to %s
Notify me of new comments via email.
Notify me of new posts via email.
Subscribe in a reader
Blog at WordPress.com.
RSS Entries and RSS Comments