Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Have you ever heard of the recipe, called Headcheese ??-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Have you ever heard of the recipe, called Headcheese ??),it will help you,my kids.
Answer:
....and just for some historical background - "Souse meat" is also a name that African Americans give to this 'lunch meat'. It originated during the days of slavery when the plantation owners would toss out parts of the pig and advise the slaves to throw away- however, the slaves found many, many uses of the parts that we now consider delicacies, etc. such as "chitterlings" or "chitt'lins" - the guts of the hog; mountain oysters, the hogs testicles, etc. My aunt used to make "hog head cheese' when I was a little girl and would visit her. She lived in the 'country' while we 'city-folk' would spend our summers learning how to bake, make souse, make jellies, and jams, canning vegetables, tomatoes, corn, and other food items. Some of these I learned and some of them turned me completely off. I never wanted to see the 'cheese" made, but I sure did enjoy it afterwards. Even today, you have visit certain neighborhoods in order to get this item along with the super thick slices of cheese, balogna, pickeled eggs, pig feet, gigantic pickles that you could suck on all day......what a time.
Headcheese is a meat product produced from the various parts of the pig's head: facial muscles, snout, etc.
Yes, it is a kind of sausage. The meat from the head of a hog is cooked and seasoned then put in a form, often round like the shape of a cheese. When it cools it becomes solid and can be sliced. Laura Ingalls Wilder described it in one of her "Little House" books.
Yes, the full name is Hog's Head Cheese.
After a pig slaughtering, the head was boiled in water w/ spices, onions, etc. When it fell apart, pick out the meat and finely chop. Then reduce hte water, which has tons of gelatin in it from boiling the skull. Combine the meat, green onions, S&P, garlic, and the reduced stock and refrigerate. It will gel up. Slice and eat on crackers.
yes
my Baba used to make it
I never liked it but lots of my family LOVED it
HEAD CHEESE
http://www.foodreference.com/html/fheadc... Head cheese, also called souse and brawn, is a jellied loaf or sausage. Originally it was made entirely from the meaty parts of the head of a pig or calf, but now can include edible parts of the feet, tongue, and heart. The head is cleaned and simmered until the meat falls from the bones, and the liquid is a concentrated gelatinous broth. Strained, the meat is removed from the head, chopped, seasoned and returned to the broth and the whole placed in a mold and chilled until set, so it can be sliced.
there are lots of recipes out there:
http://www.cooks.com/rec/search/0,1-00,h...
http://www.jfolse.com/recipes/meats/pork...
yes--here in the south, it is often referred to as pudding, liver pudding, or souse. Here, we usually put rice in it to give it some form. You can eat it cold, or you can flash fry it and eat it on soft white loaf bread with Dukes mayo. Definitely an acquired taste.
Yes. And I've eaten headcheese (which, by the way, is horrible!!!). Where I live, they have a "schlachfest" in the fall where the men do all the butchering. The head of the animal is boiled down and the meat is removed and formed into a gelatinous chunk. I have a local recipe book, which does contain the entire recipe if you're interested.
Yep.
It's a very strong flavored deli meat made from pig snout.
Wonderful!! most responders have it right. Slice it for a sandwich with an aggressive mustard, or better horse radish. Tomorrow, I'm stopping at the Dayton (Virginia) farmers' market.
Yes And it is very good.You van buy it already made at nordichouse.com. They also sell rullepolse
My father used to make it often. He called it souse, but he was never in the South, so I have no idea where he got the name! I never cared much for it myself. He used mainly tongue for his, and also pickled pork hocks, soaking in vinegar. Maybe that's why I didn't care for it. I hated vinegar!
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
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Kitty said: Yes.Have you ever heard of the recipe, called Headcheese ??-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Have you ever heard of the recipe, called Headcheese ??),it will help you,my kids.
Answer:
....and just for some historical background - "Souse meat" is also a name that African Americans give to this 'lunch meat'. It originated during the days of slavery when the plantation owners would toss out parts of the pig and advise the slaves to throw away- however, the slaves found many, many uses of the parts that we now consider delicacies, etc. such as "chitterlings" or "chitt'lins" - the guts of the hog; mountain oysters, the hogs testicles, etc. My aunt used to make "hog head cheese' when I was a little girl and would visit her. She lived in the 'country' while we 'city-folk' would spend our summers learning how to bake, make souse, make jellies, and jams, canning vegetables, tomatoes, corn, and other food items. Some of these I learned and some of them turned me completely off. I never wanted to see the 'cheese" made, but I sure did enjoy it afterwards. Even today, you have visit certain neighborhoods in order to get this item along with the super thick slices of cheese, balogna, pickeled eggs, pig feet, gigantic pickles that you could suck on all day......what a time.
Headcheese is a meat product produced from the various parts of the pig's head: facial muscles, snout, etc.
Yes, it is a kind of sausage. The meat from the head of a hog is cooked and seasoned then put in a form, often round like the shape of a cheese. When it cools it becomes solid and can be sliced. Laura Ingalls Wilder described it in one of her "Little House" books.
Yes, the full name is Hog's Head Cheese.
After a pig slaughtering, the head was boiled in water w/ spices, onions, etc. When it fell apart, pick out the meat and finely chop. Then reduce hte water, which has tons of gelatin in it from boiling the skull. Combine the meat, green onions, S&P, garlic, and the reduced stock and refrigerate. It will gel up. Slice and eat on crackers.
yes
my Baba used to make it
I never liked it but lots of my family LOVED it
HEAD CHEESE
http://www.foodreference.com/html/fheadc... Head cheese, also called souse and brawn, is a jellied loaf or sausage. Originally it was made entirely from the meaty parts of the head of a pig or calf, but now can include edible parts of the feet, tongue, and heart. The head is cleaned and simmered until the meat falls from the bones, and the liquid is a concentrated gelatinous broth. Strained, the meat is removed from the head, chopped, seasoned and returned to the broth and the whole placed in a mold and chilled until set, so it can be sliced.
there are lots of recipes out there:
http://www.cooks.com/rec/search/0,1-00,h...
http://www.jfolse.com/recipes/meats/pork...
yes--here in the south, it is often referred to as pudding, liver pudding, or souse. Here, we usually put rice in it to give it some form. You can eat it cold, or you can flash fry it and eat it on soft white loaf bread with Dukes mayo. Definitely an acquired taste.
Yes. And I've eaten headcheese (which, by the way, is horrible!!!). Where I live, they have a "schlachfest" in the fall where the men do all the butchering. The head of the animal is boiled down and the meat is removed and formed into a gelatinous chunk. I have a local recipe book, which does contain the entire recipe if you're interested.
Yep.
It's a very strong flavored deli meat made from pig snout.
Wonderful!! most responders have it right. Slice it for a sandwich with an aggressive mustard, or better horse radish. Tomorrow, I'm stopping at the Dayton (Virginia) farmers' market.
Yes And it is very good.You van buy it already made at nordichouse.com. They also sell rullepolse
My father used to make it often. He called it souse, but he was never in the South, so I have no idea where he got the name! I never cared much for it myself. He used mainly tongue for his, and also pickled pork hocks, soaking in vinegar. Maybe that's why I didn't care for it. I hated vinegar!
correctness,It's Non-profit and only for informational purposes.
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