Head Cheese in the works
Head Cheese in the works
This turned out really delicious, as long as I stopped telling people it was "head" cheese
- Chuckwagon
- Veteran
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- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Yup Randall,
And you were worried about the photo! Looks good to me. Shucks, just tell folks that it is an opulently palatial, attenuately rare and impeccably cultivated, exquisite dish of aristocrats from South America that people "pay through the nose" to get... called Queso De Cabeza!
That otta' fix their wagons!
Best Wishes,
Chuckwagon
And you were worried about the photo! Looks good to me. Shucks, just tell folks that it is an opulently palatial, attenuately rare and impeccably cultivated, exquisite dish of aristocrats from South America that people "pay through the nose" to get... called Queso De Cabeza!
That otta' fix their wagons!
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
- Butterbean
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- Location: South Georgia
My mother used to make Petchah (Yiddish for head cheese, from beef, also sometimes called Galer). My mother-in-law made Sulze (German for head cheese, from pork). I've had it form a convenience store in Tel Aviv, just like my mother's... they call it Regel Krushah. No matter what you call it or what it's made from, I love it.
"Dort, wo man Bücher verbrennt, verbrennt man auch am Ende Menschen." - Heinrich Heine
Headcheese, Sulze or Presswurst
Hi Members,
I will be attempting to make some shortly, I have a recipe from a Hungarian site that snagman sent me. It has skin pieces, tong, pork meat, backfat pieces, paprika, garlic and black pepper in it.
I intend to add some hot paprika powder as I am trying to copy a local manufacturer here.
Are there any suggestions from members what other ingredients to add as I remember my mother making it with polish gherkin pieces as well, hers had a vinegerary taste. She called it Zure Zult (Sauer Sulze) and is still fondly rememered by me.
I like old fashioned family recipes the best, maybe some members with European backgrounds can supply more info.
Best Regards,
Jan.
I will be attempting to make some shortly, I have a recipe from a Hungarian site that snagman sent me. It has skin pieces, tong, pork meat, backfat pieces, paprika, garlic and black pepper in it.
I intend to add some hot paprika powder as I am trying to copy a local manufacturer here.
Are there any suggestions from members what other ingredients to add as I remember my mother making it with polish gherkin pieces as well, hers had a vinegerary taste. She called it Zure Zult (Sauer Sulze) and is still fondly rememered by me.
I like old fashioned family recipes the best, maybe some members with European backgrounds can supply more info.
Best Regards,
Jan.
I posted on my sunday chicken in 6 days thread concerning the stock that was saved from cooking chicken in stock in the covered roaster in the oven. I was quite surprized to find when it was completely cold I could slice it thinly without it breaking. http://wedlinydomowe.pl/en/viewtopic.php?p=11535#11535
Ross- tightwad home cook
Hi Red,
I don't have a recipe for it at all, I studied several sites and saw what was for sale in some specialty butchers here and went from there.
Obviously I started by simmering pork bones, knuckles and skins for the jelly and some cured meats for the pink colour, added heaps of fresh chopped garlic, mild and hot paprika and some chilli flakes as usual. and simmered untill everything was close to being tender
The jelly was made by reducing all fluid by half to give a stronger end product that glues everything together.
I liked the Hungarian style for its paprika and garlic. My mother used to make it without these but added red capsicum strips and pieces of polski ogorki, it had a slight sweet/sour taste.
That will be my next project as I am running short of bones and skins.
Luckily we have some pork back legs on special here @ $ 2.99 kilo. So tomorrow I will stock up again.
Next time I will add some tongue and more cured and smoked meat, just to see if I like it.
If you think that I should add something else just tell me.
Regards,
Jan.
I don't have a recipe for it at all, I studied several sites and saw what was for sale in some specialty butchers here and went from there.
Obviously I started by simmering pork bones, knuckles and skins for the jelly and some cured meats for the pink colour, added heaps of fresh chopped garlic, mild and hot paprika and some chilli flakes as usual. and simmered untill everything was close to being tender
The jelly was made by reducing all fluid by half to give a stronger end product that glues everything together.
I liked the Hungarian style for its paprika and garlic. My mother used to make it without these but added red capsicum strips and pieces of polski ogorki, it had a slight sweet/sour taste.
That will be my next project as I am running short of bones and skins.
Luckily we have some pork back legs on special here @ $ 2.99 kilo. So tomorrow I will stock up again.
Next time I will add some tongue and more cured and smoked meat, just to see if I like it.
If you think that I should add something else just tell me.
Regards,
Jan.