goemaw.com
General Discussion => Essentially Flyertalk => Topic started by: asava on February 25, 2013, 11:14:15 AM
-
Have always been interested in cooking odd bits of the pig...
Last week i came across probably one of the most interesting craigslist for sale ad's i have seen. A processing plant had posted a bulletin offering a special on pig heads. $5 for each head. Naturally, i called them up to check it out. So apparently no one in town utilizes these things, and when it comes to slaughtering time the plant just stores them in their deep freeze.
I know that a pigs head can be used for several dishes (head cheese, porchetta di testa, broths, etc.) so i decided to go pick a couple up. I am planning on using it in a ramen broth that i will be making later tonight. The heads happened to be skinned, which might ruin the chance at doing a head cheese or a porchetta di testa. That was a bit of a disappointment, and i had a convo with the manager of the plant to see if i could request a head or two with the skin on it.
The heads all have their jowls, tongues and brains in tact. I'm not sure if i want to mess around with the brain, but the jowls and the tongues are a must use. I've seen jowls cured into a bacon called Guanciale, and i've also seen them slow cooked, and smoked. The tongue i've had in street tacos before, but not sure how to go about cooking it. Imagine it is just a slow cook?
Figured I would give it a shot and see if anyone else here does this sort of stuff and if there are any tips and/or recipes incorporating the odd parts of the pig. Any ideas?
-
GRIZZZZZZZZOOOOOOS
-
I don't, but have a fascination with it as well. I am going to Cochon 555 in Vail a couple weeks and am hoping the chef's there get creative. Butchery demo there could be helpful to you. Definitely keep this thread up to date as I might also try my hand with pig's heads.
-
SICKENING!
-
Does that stuff taste like super fantastic good? I mean, it would have to be amazing for me to not just go buy the parts of a pig I already know are amazing and cook them.
-
I was all set to go dine with Pete and contribute to his "Straight Talk" thread but now I am too grossed out to even think about lunch.
-
I don't, but have a fascination with it as well. I am going to Cochon 555 in Vail a couple weeks and am hoping the chef's there get creative. Butchery demo there could be helpful to you. Definitely keep this thread up to date as I might also try my hand with pig's heads.
I'll definitely keep this updated. For broth, you have to roast the head. Think it will make for a pretty gnarly picture (will post for steve dave). Honestly, the broth you can make from these things is so good that I don't care if I get any other use out of it, but I know that the jowls can be incredible. I also have a recipe for a pig head stew, which I might make next week.
-
BARF!
-
I bought a whole chicken the other day. I almost threw up trying to cut it apart because it looked like a chicken.
-
Does that stuff taste like super fantastic good? I mean, it would have to be amazing for me to not just go buy the parts of a pig I already know are amazing and cook them.
Head cheese and porchetta di testa are extremely good. So is Guanciale (a better form of bacon, essentially).
Really, it's about getting past the process of it. If you can get beyond that you can enjoy some truly delicious food.
-
You guys want to know what I've been wanting to try? Eating, like, a salad made of sticks I found on the ground covered with ants and dirt and use sewer water for dressing and then roll around on a floor completely covered with thumbtacks with the pointy ends all facing up.
-
I think regular bacon is fantastic. I mean, I can't imagine some cheek bacon being so much better that I have to process a head. :dunno:
-
I think regular bacon is fantastic. I mean, I can't imagine some cheek bacon being so much better that I have to process a head. :dunno:
you don't necessarily have to process a head for it. should be able to order them separate from a butcher, but the fact that the heads i bought have them is a huge plus.
-
asava's house: completely full of rotting pigs heads
-
I don't, but have a fascination with it as well. I am going to Cochon 555 in Vail a couple weeks and am hoping the chef's there get creative. Butchery demo there could be helpful to you. Definitely keep this thread up to date as I might also try my hand with pig's heads.
I'll definitely keep this updated. For broth, you have to roast the head. Think it will make for a pretty gnarly picture (will post for steve dave). Honestly, the broth you can make from these things is so good that I don't care if I get any other use out of it, but I know that the jowls can be incredible. I also have a recipe for a pig head stew, which I might make next week.
Sounds amazing - seriously though, look into Cochon 555. It seems like the best thing I've ever seen and am insanely pumped for it. Bingeing and pig is my heaven.
Also, Euclid Hall in Denver does some interesting things with pig. Great blood sausage and pad thai pigs ears.
-
Asava, you should put one on a stick in front of your house as a warning to all the pigs nearby that they better not mess with you.
-
I don't, but have a fascination with it as well. I am going to Cochon 555 in Vail a couple weeks and am hoping the chef's there get creative. Butchery demo there could be helpful to you. Definitely keep this thread up to date as I might also try my hand with pig's heads.
I'll definitely keep this updated. For broth, you have to roast the head. Think it will make for a pretty gnarly picture (will post for steve dave). Honestly, the broth you can make from these things is so good that I don't care if I get any other use out of it, but I know that the jowls can be incredible. I also have a recipe for a pig head stew, which I might make next week.
Sounds amazing - seriously though, look into Cochon 555. It seems like the best thing I've ever seen and am insanely pumped for it. Bingeing and pig is my heaven.
Also, Euclid Hall in Denver does some interesting things with pig. Great blood sausage and pad thai pigs ears.
I've been to Euclid Hall before and had the marrow, but didn't try the blood sausage or pig ears. Will definitely give them a taste next time. Next time i'm in vail i will for sure look up Cochon 555. Did you say they do butchering demos? Do they do lessons?
fyi: the local pig in kc does, from what i've heard, awesome lessons.
http://www.thelocalpig.com/ (http://www.thelocalpig.com/)
-
PLEASE MOVE TO SHAME YOURSELF THREAD. MY GOD. How does your elite percussionist fiancee feel about having rotting pig heads sitting around on top of her drum set?
-
PLEASE MOVE TO SHAME YOURSELF THREAD. MY GOD. How does your elite percussionist fiancee feel about having rotting pig heads sitting around on top of her drum set?
she has elected to remove herself from the kitchen when i take them out of the fridge or freezer.
-
I don't, but have a fascination with it as well. I am going to Cochon 555 in Vail a couple weeks and am hoping the chef's there get creative. Butchery demo there could be helpful to you. Definitely keep this thread up to date as I might also try my hand with pig's heads.
I'll definitely keep this updated. For broth, you have to roast the head. Think it will make for a pretty gnarly picture (will post for steve dave). Honestly, the broth you can make from these things is so good that I don't care if I get any other use out of it, but I know that the jowls can be incredible. I also have a recipe for a pig head stew, which I might make next week.
Sounds amazing - seriously though, look into Cochon 555. It seems like the best thing I've ever seen and am insanely pumped for it. Bingeing and pig is my heaven.
Also, Euclid Hall in Denver does some interesting things with pig. Great blood sausage and pad thai pigs ears.
I've been to Euclid Hall before and had the marrow, but didn't try the blood sausage or pig ears. Will definitely give them a taste next time. Next time i'm in vail i will for sure look up Cochon 555. Did you say they do butchering demos? Do they do lessons?
fyi: the local pig in kc does, from what i've heard, awesome lessons.
http://www.thelocalpig.com/ (http://www.thelocalpig.com/)
Cochon 555 is like a traveling tour where they take a bunch of elite chefs and give them each a pig. They cook the pig head to tail and everyone parties and drinks at an open bar. Its in Vail March 10th and then will be back for the finals in Aspen at the Food & Wine thing
-
pig ears are really popular right now. also the ny times recently did an article on the local pigs classes. the pork i get from him is pretty incredible (and really expensive).
-
If that processor is giving away pig heads that cheap with the jowls and tongue still in tact they must be pretty small timey or idiots (because they don't realize the market that's there). I wouldn't mess with the brain there have been reports of pig processing plant workers getting sick when working with them. Cheek meat is alright to use too. A newer export item some companies are selling is the bung (last foot or so of intestine), they wash it out and apparently people stuff it with vegetables and use it as a casing. Seeing a whole hog butchered is interesting and something you should definitely check out, also very hard work when only using hand tools.
-
heard a story on NPR abour how calamari exporters are replacing it with pig bung
-
heard a story on NPR abour how calamari exporters are replacing it with pig bung
Welp....
Never ordering that again.
-
heard a story on NPR abour how calamari exporters are replacing it with pig bung
That was during an episode of This American Life about doppelgangers and was a joke. Caused a lot of outrage from calamari people because so many people missed the explanation.
On the other hand, tuna is supposedly actual tuna less than half the time because tuna people are the seafood employees that are, in fact, liars.
-
asava, i think you are doing something interesting and elite. good for you, and thanks for posting. if you have a dog, i bet he's really happy about your investment as well.
-
heard a story on NPR abour how calamari exporters are replacing it with pig bung
It doesn't look alike at all, but I guess if you fry it you wouldn't be able to tell :dunno:
-
If that processor is giving away pig heads that cheap with the jowls and tongue still in tact they must be pretty small timey or idiots (because they don't realize the market that's there). I wouldn't mess with the brain there have been reports of pig processing plant workers getting sick when working with them. Cheek meat is alright to use too. A newer export item some companies are selling is the bung (last foot or so of intestine), they wash it out and apparently people stuff it with vegetables and use it as a casing. Seeing a whole hog butchered is interesting and something you should definitely check out, also very hard work when only using hand tools.
It's kind of a given that it's small time (due to the size of the town i live in), but it is also the only processor in the area. They double as a "butcher" for an organic market.
http://www.sunnysidefarmsmarket.com/wp/ (http://www.sunnysidefarmsmarket.com/wp/)
I have the term "butcher" in quotes because they don't do any of the butchering at the market. Essentially they just process it at the plant and then send it over there. The quality of pork they have is actually really good, and I was able to meet the hog farmer when I was there. Had a long conversation about how she and her husband raise the pigs.
The price on the pig heads is extremely low, and the complete reason I had to get them. As far as the market for these types of meats around town, I don't think anybody else is really interested besides a few high end restaurants. The lady said nobody else has called and that they have over 200 heads in the freezer they need to get rid of. I already had an inkling that nobody (cept maybe ranchers) does this type of stuff when it took me a little over 8 months to find a supply of pork bellies.
It does seem pretty pud, imo, that they skinned it before sale. Should be a decision made by the consumer. Don't know why they would ruin everyone's fun time with fried pig ears.
asava, i think you are doing something interesting and elite. good for you, and thanks for posting. if you have a dog, i bet he's really happy about your investment as well.
thanks. will post dogs' opinions as well.
-
Cochon 555 is like a traveling tour where they take a bunch of elite chefs and give them each a pig. They cook the pig head to tail and everyone parties and drinks at an open bar. Its in Vail March 10th and then will be back for the finals in Aspen at the Food & Wine thing
just looked it up. super elite and now i'm very jealous of chicat.
-
I went and visited a buddy in houston a couple of weeks ago and we ate a place called "feast." https://sites.google.com/site/feasthouston/ (https://sites.google.com/site/feasthouston/)
they use a nose to tail approach. had some pigs feet and guanciale and some other unique stuff. everything was very good. interestingly, the place is going out of business because houston isn't exactly forward thinking when it comes to different cuisine. keep us updated!
pro-tip: if you don't already have one, buy a good 8 qt. stove top pressure cooker. turns "slow cooking" into fast cooking and traps in all the moisture.
-
The other day I went to a cat diarrhea restaurant. So hot right now.
-
I went and visited a buddy in houston a couple of weeks ago and we ate a place called "feast." https://sites.google.com/site/feasthouston/ (https://sites.google.com/site/feasthouston/)
they use a nose to tail approach. had some pigs feet and guanciale and some other unique stuff. everything was very good. interestingly, the place is going out of business because houston isn't exactly forward thinking when it comes to different cuisine. keep us updated!
pro-tip: if you don't already have one, buy a good 8 qt. stove top pressure cooker. turns "slow cooking" into fast cooking and traps in all the moisture.
pressure cooker is definitely on my list.
-
The other day I went to a cat diarrhea restaurant. So hot right now.
Was it good?
-
The other day I went to a cat diarrhea restaurant. So hot right now.
there is an underground bird vomit bistro in the Columbus park part of KC. Tough ticket
-
asava, you spelled "awful" wrong in the title.
-
asava, you spelled "awful" wrong in the title.
:dubious:
-
Head after roasting and pre-ramen broth boil...
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2F9SeGzQS.jpg&hash=dfe6babb5e405cd616902daffb296a4ca1b07c20)
-
Here are the jowls that I was able to strip off. Looks like a more incredible pork belly...
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2F25UY6wj.jpg&hash=5c15e69af36b3930e6e897c146a99c54fd32e27d)
-
What's his name?
-
Everything you said here, SD, made me laugh until I cried. Either you are super hilarious or I am slap happy. :dunno:
-
heard a story on NPR abour how calamari exporters are replacing it with pig bung
Only in Europe, so they say
-
Head after roasting and pre-ramen broth boil...
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2F9SeGzQS.jpg&hash=dfe6babb5e405cd616902daffb296a4ca1b07c20)
Hey asava WHERE DID YOU GET THESE PICTURES OF MY MOTHER-IN-LAW AMIRITE
-
asava, did you make your own bacon? you mentioned something about pork bellies. if so, how did it turn out (with photos)?
-
i enjoy that you're doing this asava. i don't bring anything to the table other than admiration though
-
i enjoy that you're doing this asava. i don't bring anything to the table other than admiration though
don't be fooled, it's very weird. sys taking an interest doesn't mean crap because he likes snakes. and chicat, well chicat is nothing but a hoiberg fanboy.
-
The other day I went to a cat diarrhea restaurant. So hot right now.
Was it good?
who cares. cat diarrhea is super hot right now.
-
I went and visited a buddy in houston a couple of weeks ago and we ate a place called "feast." https://sites.google.com/site/feasthouston/ (https://sites.google.com/site/feasthouston/)
they use a nose to tail approach. had some pigs feet and guanciale and some other unique stuff. everything was very good. interestingly, the place is going out of business because houston isn't exactly forward thinking when it comes to different cuisine. keep us updated!
pro-tip: if you don't already have one, buy a good 8 qt. stove top pressure cooker. turns "slow cooking" into fast cooking and traps in all the moisture.
pressure cooker is definitely on my list.
http://www.fagoramerica.com/cookware/pressure_cookers/duo_line/duo (http://www.fagoramerica.com/cookware/pressure_cookers/duo_line/duo) :thumbs:
-
Here are the jowls that I was able to strip off. Looks like a more incredible pork belly...
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2F25UY6wj.jpg&hash=5c15e69af36b3930e6e897c146a99c54fd32e27d)
oh crap that going to be delicious. it's going to taste like a cross between bacon and butter. :lick:
-
Sounds likepoor people food
-
i enjoy that you're doing this asava. i don't bring anything to the table other than admiration though
don't be fooled, it's very weird. sys taking an interest doesn't mean crap because he likes snakes. and chicat, well chicat is nothing but a hoiberg fanboy.
Call me weird or whatever if you want but I will come at you full fury for saying I am a fan of Hoiberg
-
makes me want to watch Babe while eating bacon wrapped pork tenderloin.
-
I went and visited a buddy in houston a couple of weeks ago and we ate a place called "feast." https://sites.google.com/site/feasthouston/ (https://sites.google.com/site/feasthouston/)
they use a nose to tail approach. had some pigs feet and guanciale and some other unique stuff. everything was very good. interestingly, the place is going out of business because houston isn't exactly forward thinking when it comes to different cuisine. keep us updated!
pro-tip: if you don't already have one, buy a good 8 qt. stove top pressure cooker. turns "slow cooking" into fast cooking and traps in all the moisture.
pressure cooker is definitely on my list.
http://www.fagoramerica.com/cookware/pressure_cookers/duo_line/duo (http://www.fagoramerica.com/cookware/pressure_cookers/duo_line/duo) :thumbs:
No one is falling for that mommy or America link Rams. Nice try.
-
I went and visited a buddy in houston a couple of weeks ago and we ate a place called "feast." https://sites.google.com/site/feasthouston/ (https://sites.google.com/site/feasthouston/)
they use a nose to tail approach. had some pigs feet and guanciale and some other unique stuff. everything was very good. interestingly, the place is going out of business because houston isn't exactly forward thinking when it comes to different cuisine. keep us updated!
pro-tip: if you don't already have one, buy a good 8 qt. stove top pressure cooker. turns "slow cooking" into fast cooking and traps in all the moisture.
pressure cooker is definitely on my list.
http://www.fagoramerica.com/cookware/pressure_cookers/duo_line/duo (http://www.fagoramerica.com/cookware/pressure_cookers/duo_line/duo) :thumbs:
No one is falling for that mommy or America link Rams. Nice try.
Thought the same thing.....WBC member outed
-
I went and visited a buddy in houston a couple of weeks ago and we ate a place called "feast." https://sites.google.com/site/feasthouston/ (https://sites.google.com/site/feasthouston/)
they use a nose to tail approach. had some pigs feet and guanciale and some other unique stuff. everything was very good. interestingly, the place is going out of business because houston isn't exactly forward thinking when it comes to different cuisine. keep us updated!
pro-tip: if you don't already have one, buy a good 8 qt. stove top pressure cooker. turns "slow cooking" into fast cooking and traps in all the moisture.
pressure cooker is definitely on my list.
http://www.fagoramerica.com/cookware/pressure_cookers/duo_line/duo (http://www.fagoramerica.com/cookware/pressure_cookers/duo_line/duo) :thumbs:
No one is falling for that mommy or America link Rams. Nice try.
Thought the same thing.....WBC member outed
hur hur hur
-
asava, did you make your own bacon? you mentioned something about pork bellies. if so, how did it turn out (with photos)?
i've cooked several pork bellies, but never attempted to make my own bacon. considering making what is called Guanciale. a pig jowl (pictured right after the head) that has been cured, and what amounts to be a better version of bacon and pancetta combined.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimages.fxcuisine.com%2Fblogimages%2Fguanciale-cut.jpg&hash=9b57bcbd954362dcd9e63ce23097b085d6961e49)
this isn't mine, but a decent picture of guanciale. i'm trying to figure out a space in my house or garage that will keep the appropriate temp and humidity for a time long enough to properly cure the meat*. i will be getting about 8 pounds of pork belly here at some point and will more than likely make a couple different types of bacon. will def. put up some pics.
* http://honest-food.net/2011/07/08/how-to-make-guanicale/ (http://honest-food.net/2011/07/08/how-to-make-guanicale/)
in the meantime, here is the yield from last nights ramen broth party... nearly 12 hours of cooking later
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FL29Gpj9.jpg%3F1&hash=23e6c0084eff970db260c3bbf14a215efa5bd182)
-
Hey asava WHERE DID YOU GET THESE PICTURES OF MY MOTHER-IN-LAW AMIRITE
U RITE, U RITE!
-
Hey asava WHERE DID YOU GET THESE PICTURES OF MY MOTHER-IN-LAW AMIRITE
U RITE, U RITE!
let the record show that Skinny Benny has intimated that his wife will look like a roasted pig's head when she is older.
-
so then you just pour that pig head broth over your maruchan?
-
Pork belly is very delicious
-
i enjoy that you're doing this asava. i don't bring anything to the table other than admiration though
don't be fooled, it's very weird. sys taking an interest doesn't mean crap because he likes snakes. and chicat, well chicat is nothing but a hoiberg fanboy.
Call me weird or whatever if you want but I will come at you full fury for saying I am a fan of Hoiberg
i apologize. you were feeling sorry for isu in pete's meltdown thread and i was drunk so i took the opportunity to say a mean thing about you, which i didn't actually believe. as for sys, his only flaw is that he likes snakes but that alone isn't reason for anyone to discount his interest in cooking and eating the face/head of a mammal.
-
Hey asava WHERE DID YOU GET THESE PICTURES OF MY MOTHER-IN-LAW AMIRITE
U RITE, U RITE!
let the record show that Skinny Benny has intimated that his wife will look like a roasted pig's head when she is older.
Already does. :dunno:
-
Hey asava WHERE DID YOU GET THESE PICTURES OF MY MOTHER-IN-LAW AMIRITE
U RITE, U RITE!
let the record show that Skinny Benny has intimated that his wife will look like a roasted pig's head when she is older.
Already does. :dunno:
oh snap!
-
Here are the jowls that I was able to strip off. Looks like a more incredible pork belly...
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2F25UY6wj.jpg&hash=5c15e69af36b3930e6e897c146a99c54fd32e27d)
I saved the jowls from the hogs we butchered saturday. I threw it in with the sausage meat though. :embarrassed:
-
I saved the jowls from the hogs we butchered saturday. I threw it in with the sausage meat though. :embarrassed:
i bet that is a delicious sausage.
-
At Cochon I had a couple pigs head dishes. One had various bits in a broth and one was a ramen in a broth (with quails egg). Both very good. Milder flavor than I'd imagine. Also, lots of pig ear dishes.
-
At Cochon I had a couple pigs head dishes. One had various bits in a broth and one was a ramen in a broth (with quails egg). Both very good. Milder flavor than I'd imagine. Also, lots of pig ear dishes.
any pics?
-
I saved the jowls from the hogs we butchered saturday. I threw it in with the sausage meat though. :embarrassed:
i bet that is a delicious sausage.
It is. We made 100lbs of german rope sausage (family recipe) and 50lbs of bulk breakfast sausage (similar to Jimmy Dean).
-
I saved the jowls from the hogs we butchered saturday. I threw it in with the sausage meat though. :embarrassed:
i bet that is a delicious sausage.
It is. We made 100lbs of german rope sausage (family recipe) and 50lbs of bulk breakfast sausage (similar to Jimmy Dean).
i will take like 5 lbs of the rope sausage.
-
At Cochon I had a couple pigs head dishes. One had various bits in a broth and one was a ramen in a broth (with quails egg). Both very good. Milder flavor than I'd imagine. Also, lots of pig ear dishes.
any pics?
I didn't take as many as I should've (didn't want to seem like douchey instagram eater).
http://www.huffingtonpost.com/katie-shapiro/a-taste-of-cochon-555_b_2863845.html#s2212542
For the top chef fans, Kelly Liken did a fairly uncreative menu but was really good. Pig's head broth with ramen and a quail egg as good. Sliders/empenadas both good, but didn't use any parts that were too exciting. Hosea Rosenberg's menu wasn't the best of the night, but he really went out there with using all the pieces of the pig. Was good to see when overall, chefs played it safe. The guy from the Four Season's in-house restaurant won. He had a s'mores desert was insane and he did the best job of melding creativity with quality.
-
Making headcheese right now, guys. Will post after pic and reviews.
-
god damnit this thread needs more warning, i completely forgot about it.
-
Excited about the head cheese
-
explain the process
-
I know a small timey local morgue that sells people heads for $2.50/lb. If you pay extra they'll leave the boogers in so you can do whatever you sickos do with that sort of thing.
Also, I bet if you cut a deal with animal control you could probably score some pre-flattened cats. Very tender.
-
I know a small timey local morgue that sells people heads for $2.50/lb. If you pay extra they'll leave the boogers in so you can do whatever you sickos do with that sort of thing.
Also, I bet if you cut a deal with animal control you could probably score some pre-flattened cats. Very tender.
v dumb post
-
I know a small timey local morgue that sells people heads for $2.50/lb. If you pay extra they'll leave the boogers in so you can do whatever you sickos do with that sort of thing.
Also, I bet if you cut a deal with animal control you could probably score some pre-flattened cats. Very tender.
v dumb post
Not if it's true...
-
Alright so. Should say that I've never had head cheese before, nor have I made it before this attempt. First, I'll explain the process...
Make a braising liquid. I ended up using stock, rosemary, thyme, peppercorns, cloves, star anise, fennel seed, and sautéed mirepoix (and maybe some other stuff, but I can't remember). Boil it for around 2 hours, until flavorful.
Roast some pistachios in the mean time. Set aside.
Strain your braising liquid. Bring oven to 300. Set your pig head into a braising pot big enough to allow for at least half of the head to be covered by the braising liquid. Pour braising liquid over head. Cover or tent with foil. Place in oven. If the head isn't entirely covered, baste every once in a while. Braise for 3 and 1/2 to 4 hours (possibly longer; until the jaw can easily be removed from the head and meat is easily removed, but not completely disintegrating).
Remove the head and place on a carving board. Let cool a little and begin taking off all the meat and fat you can with your fingers, separating the meat and the fat into two different bowls. Keep a bowl of ice water next to your work space to cool your fingers. You can use the tongue or other parts if you want, but I discarded them. If using the tongue, be sure to peel it before chopping into tiny chunks.
Once the braising liquid has cooled, skim the fat and debris. Run through a cheesecloth if you want.
In a mixing bowl, take the separated meat and fat and combine to make about a 90% meat to 10% fat mixture. Pour enough braising liquid into bowl to cover the mixture. Add pistachios and about 2 cups parsley. Mix, but not too thoroughly. You don't want the fat to completely dissolve. Make sure the parsley and pistachios are mixed evenly throughout. Add a tablespoon of white whine vinegar at a time to taste. The vinegar taste will not be as strong once the terrine has set. Add salt. Do not over salt. Pepper. Mix gently.
Line a deep bread pan or terrine mold with plastic wrap. Pour the mixture into the mold. Wrap the entire thing with plastic wrap and put in the fridge over night. When it has firmed up, to remove from the pan, unwrap, and then flip over the pan on a flat plate or cutting board. Tap or pull the underlying plastic rap and it should look something like this.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FqeuNEPt.jpg&hash=331f280a4b290fe14d0d2d263926d294547eaba1)
I think I used too much liquid in my mixture and it came out a little too delicate and gelatin-y. Here is an example of a cross section that was done right.
(https://upload.wikimedia.org/wikipedia/commons/thumb/c/c4/S%C3%BClze001.jpg/220px-S%C3%BClze001.jpg)
It can vary from more delicate to more meat based.
Serve with bread, dijon mustard, and pickled vegetables. I also used some roasted onions.
Mine was almost spreadable. Super porky and pretty meh for the effort that went into it. I was able to save the rest of the basting liquid for a hearty and flavorful broth, but overall I don't know if I will go through the effort for such a small yield of something that isn't absolutely mind blowing. I can see where this has its place at butcher shops and it was fun to try, but for an at home kitchen, where you have to go out of your way to make it, I'd much rather utilize the head in a way that will give me a ton more food or base ingredients that will last me a lot longer.
Still have one more head. What to do?
-
thats the grossest thing ive ever seen
-
Still have one more head. What to do?
throw it in a ditch and let the squirrels eat it
-
Still have one more head. What to do?
throw it in a ditch and let the squirrels eat it
prolly bears at this point.
-
Still have one more head. What to do?
throw it in a ditch and let the squirrels eat it
prolly bears at this point.
Even better. Will make it go away faster than squirrels.
Good lord.
-
i saw this guy make head cheese on triple-d (starts at the 3:55 mark)
http://www.youtube.com/watch?v=L_omkaPj-c0
-
I would be thrilled if my first attempt at head cheese came out that well. Looks good.
Had some amazing sweetbreads at the Kitchen Door in Napa. There wasn't any offal that really caught my eye at Incanto in SF, so I shared what was essentially a giant oxtail pot pie with my GF. Did have a backfat porcini mushroom that was really good.
-
I would be thrilled if my first attempt at head cheese came out that well. Looks good.
Had some amazing sweetbreads at the Kitchen Door in Napa. There wasn't any offal that really caught my eye at Incanto in SF, so I shared what was essentially a giant oxtail pot pie with my GF. Did have a backfat porcini mushroom that was really good.
that sounds incredible.
-
wtf is wrong with you people
-
wtf is wrong with you people
Yeah, more difficult/exotic doesn't always mean better tasting.
-
So that's head cheese.
-
wtf is wrong with you people
Yeah, more difficult/exotic doesn't always mean better tasting.
I think I was pretty fair about it. Not sitting here saying its the best thing since corned pork tongue or anything. Never said it was incredible.
-
wtf is wrong with you people
Yeah, more difficult/exotic doesn't always mean better tasting.
I think I was pretty fair about it. Not sitting here saying its the best thing since corned pork tongue or anything. Never said it was incredible.
You were fair. Not commenting on this specific event. Basically commenting on the chase for such a thing through difficult methods and how just because something is difficult doesn't mean it is going to be good tasting.
I guess if you like exploratory cooking, more power to you, but I prefer starting with something I have a high probability of liking, and then making it better than what I can get elsewhere.
To each his own though.
-
wtf is wrong with you people
Yeah, more difficult/exotic doesn't always mean better tasting.
I think I was pretty fair about it. Not sitting here saying its the best thing since corned pork tongue or anything. Never said it was incredible.
You were fair. Not commenting on this specific event. Basically commenting on the chase for such a thing through difficult methods and how just because something is difficult doesn't mean it is going to be good tasting.
I guess if you like exploratory cooking, more power to you, but I prefer starting with something I have a high probability of liking, and then making it better than what I can get elsewhere.
To each his own though.
I think you are missing the point of this type of cooking. While it is adventurous to most, the idea and philosophy is premised more on changing the current paradigm of what food is and where it comes from. I look at it as a practice in responsible food consumption in addition to a challenge in cook. For every slab of pork belly used to create bacon, or for every set of pork ribs, pork chops, etc (read: typical pig edibles), there is a head, there is a tail, there are 4 sets of hoofs, there are entrails and guts. Most of the pig is being thrown away and completely neglected because of the average person's perception that those parts are the only parts of the pig (or any animal for that matter) worth eating. When you examine what it takes to feed this country and the food system that has been built since the 50's, you realize that it isn't sustainable, and that it is entirely irresponsible for people to demand to eat sirloin, chicken breast, and bacon exclusively. That demand has caused hellacious things to go on in large food production, ranging from meat to crops. I do like exploratory cooking, and I like challenging myself in technique, prep, and method, but those are in addition to attempting to change the way I approach food as a whole. That being said, taste is always paramount in any cook that I take on. Like I said, I don't think I will go through the effort required to make headcheese when I know there are other more delicious and productive ways to use it. Once people realize it is just meat, and that it is made of the same things the rest of the pig is made of, it becomes food. What you decide what to do with it is on you. Throw it away and waste a huge portion of an animal or use it and benefit from the task.
-
big fan of this thread, keep it coming asava
-
big fan of this thread, keep it coming asava
-
wtf is wrong with you people
Yeah, more difficult/exotic doesn't always mean better tasting.
I think I was pretty fair about it. Not sitting here saying its the best thing since corned pork tongue or anything. Never said it was incredible.
You were fair. Not commenting on this specific event. Basically commenting on the chase for such a thing through difficult methods and how just because something is difficult doesn't mean it is going to be good tasting.
I guess if you like exploratory cooking, more power to you, but I prefer starting with something I have a high probability of liking, and then making it better than what I can get elsewhere.
To each his own though.
I think you are missing the point of this type of cooking. While it is adventurous to most, the idea and philosophy is premised more on changing the current paradigm of what food is and where it comes from. I look at it as a practice in responsible food consumption in addition to a challenge in cook. For every slab of pork belly used to create bacon, or for every set of pork ribs, pork chops, etc (read: typical pig edibles), there is a head, there is a tail, there are 4 sets of hoofs, there are entrails and guts. Most of the pig is being thrown away and completely neglected because of the average person's perception that those parts are the only parts of the pig (or any animal for that matter) worth eating. When you examine what it takes to feed this country and the food system that has been built since the 50's, you realize that it isn't sustainable, and that it is entirely irresponsible for people to demand to eat sirloin, chicken breast, and bacon exclusively. That demand has caused hellacious things to go on in large food production, ranging from meat to crops. I do like exploratory cooking, and I like challenging myself in technique, prep, and method, but those are in addition to attempting to change the way I approach food as a whole. That being said, taste is always paramount in any cook that I take on. Like I said, I don't think I will go through the effort required to make headcheese when I know there are other more delicious and productive ways to use it. Once people realize it is just meat, and that it is made of the same things the rest of the pig is made of, it becomes food. What you decide what to do with it is on you. Throw it away and waste a huge portion of an animal or use it and benefit from the task.
great post, bro :thumbs:
-
could you just call it sausage?
-
While I agree with parts of your post, if you think "Most of the pig is being thrown away and completely neglected" you are sorely mistaken. The reason you don't see pig heads or other offal in grocery stores is because most Americans won't buy it (due to the average person's perceptions; like you mentioned). There is regional demand for certain products; like pigs feet or cracklins in the south. A large majority of offal gets shipped overseas where there is a market for it. Some of it (like cheek meat) is used in products without the knowledge of most consumers here in the U.S. I agree that it takes more resources to ship offal to China rather than just having someone in the U.S. eat it, but I think as perceptions change (more Food network chefs start using offal on TV, people start seeing it more in restaurants as cultures mesh together, people travel more, etc.) you will see more people willing to experiment and eat the "not normal" animal products here in the U.S. And I do agree with this "Once people realize it is just meat, and that it is made of the same things the rest of the pig is made of, it becomes food." Anyway, keep posting your offal cooking adventures, I think they are pretty cool to see.
-
I think you should call it "chopped sausage". You can put it in the foods you invented thread.
-
I think you should call it "chopped sausage". You can put it in the foods you invented thread.
Really funny you say this. The shop whose recipe I used stopped calling it headcheese and started labeling it "pork terrine" because it wasn't selling. As soon as they changed the name it became one of their more popular items. Lady Asava won't even come near it because I accidentally called it headcheese. Pretty crazy how much impact it actually has, but I can't say I disagree. Headcheese sounds disgusting.
-
wtf is wrong with you people
Yeah, more difficult/exotic doesn't always mean better tasting.
I think I was pretty fair about it. Not sitting here saying its the best thing since corned pork tongue or anything. Never said it was incredible.
You were fair. Not commenting on this specific event. Basically commenting on the chase for such a thing through difficult methods and how just because something is difficult doesn't mean it is going to be good tasting.
I guess if you like exploratory cooking, more power to you, but I prefer starting with something I have a high probability of liking, and then making it better than what I can get elsewhere.
To each his own though.
I think you are missing the point of this type of cooking. While it is adventurous to most, the idea and philosophy is premised more on changing the current paradigm of what food is and where it comes from. I look at it as a practice in responsible food consumption in addition to a challenge in cook. For every slab of pork belly used to create bacon, or for every set of pork ribs, pork chops, etc (read: typical pig edibles), there is a head, there is a tail, there are 4 sets of hoofs, there are entrails and guts. Most of the pig is being thrown away and completely neglected because of the average person's perception that those parts are the only parts of the pig (or any animal for that matter) worth eating. When you examine what it takes to feed this country and the food system that has been built since the 50's, you realize that it isn't sustainable, and that it is entirely irresponsible for people to demand to eat sirloin, chicken breast, and bacon exclusively. That demand has caused hellacious things to go on in large food production, ranging from meat to crops. I do like exploratory cooking, and I like challenging myself in technique, prep, and method, but those are in addition to attempting to change the way I approach food as a whole. That being said, taste is always paramount in any cook that I take on. Like I said, I don't think I will go through the effort required to make headcheese when I know there are other more delicious and productive ways to use it. Once people realize it is just meat, and that it is made of the same things the rest of the pig is made of, it becomes food. What you decide what to do with it is on you. Throw it away and waste a huge portion of an animal or use it and benefit from the task.
I agree with the idea of this post. Only problem is, in commercial processing they use everything down to the bones and blood after running them through rendering plants.
-
wtf is wrong with you people
Yeah, more difficult/exotic doesn't always mean better tasting.
I think I was pretty fair about it. Not sitting here saying its the best thing since corned pork tongue or anything. Never said it was incredible.
You were fair. Not commenting on this specific event. Basically commenting on the chase for such a thing through difficult methods and how just because something is difficult doesn't mean it is going to be good tasting.
I guess if you like exploratory cooking, more power to you, but I prefer starting with something I have a high probability of liking, and then making it better than what I can get elsewhere.
To each his own though.
I think you are missing the point of this type of cooking. While it is adventurous to most, the idea and philosophy is premised more on changing the current paradigm of what food is and where it comes from. I look at it as a practice in responsible food consumption in addition to a challenge in cook. For every slab of pork belly used to create bacon, or for every set of pork ribs, pork chops, etc (read: typical pig edibles), there is a head, there is a tail, there are 4 sets of hoofs, there are entrails and guts. Most of the pig is being thrown away and completely neglected because of the average person's perception that those parts are the only parts of the pig (or any animal for that matter) worth eating. When you examine what it takes to feed this country and the food system that has been built since the 50's, you realize that it isn't sustainable, and that it is entirely irresponsible for people to demand to eat sirloin, chicken breast, and bacon exclusively. That demand has caused hellacious things to go on in large food production, ranging from meat to crops. I do like exploratory cooking, and I like challenging myself in technique, prep, and method, but those are in addition to attempting to change the way I approach food as a whole. That being said, taste is always paramount in any cook that I take on. Like I said, I don't think I will go through the effort required to make headcheese when I know there are other more delicious and productive ways to use it. Once people realize it is just meat, and that it is made of the same things the rest of the pig is made of, it becomes food. What you decide what to do with it is on you. Throw it away and waste a huge portion of an animal or use it and benefit from the task.
I agree with the idea of this post. Only problem is, in commercial processing they use everything down to the bones and blood after running them through rendering plants.
Don't know if they do. Have been to a couple meat processing plants that discard or have stockpiles of these types of cuts. The ones that I am aware of doing this aren't typically using them entirely for human consumption (cat and dog food, gruel, etc...), but there are similar processes being used in most hot dog manufacturing. Part of the problem also has to do with the fact that several of the animals themselves become altered to cater to these choice cuts. We end up with chickens that have unnaturally large breasts and pigs that are triple their normal size. Part of the thought process is to not only eliminate the reliance on standard cuts, but to also increase reliance on local sources of food, to eat products that are in season, and to gain a greater depth of knowledge on the entire process behind putting a burger on my plate. I'm not saying that commercial farming is absolute evil, either. Its saved saved countless people from starvation and fed our country for the past 70 or so years, but I'm just saying a lot has been sacrificed as a result.
-
While I agree with parts of your post, if you think "Most of the pig is being thrown away and completely neglected" you are sorely mistaken. The reason you don't see pig heads or other offal in grocery stores is because most Americans won't buy it (due to the average person's perceptions; like you mentioned). There is regional demand for certain products; like pigs feet or cracklins in the south. A large majority of offal gets shipped overseas where there is a market for it. Some of it (like cheek meat) is used in products without the knowledge of most consumers here in the U.S. I agree that it takes more resources to ship offal to China rather than just having someone in the U.S. eat it, but I think as perceptions change (more Food network chefs start using offal on TV, people start seeing it more in restaurants as cultures mesh together, people travel more, etc.) you will see more people willing to experiment and eat the "not normal" animal products here in the U.S. And I do agree with this "Once people realize it is just meat, and that it is made of the same things the rest of the pig is made of, it becomes food." Anyway, keep posting your offal cooking adventures, I think they are pretty cool to see.
Agree with pretty much everything in this post. I do think there is a culture change in America coming about with food. I just think its gonna take time.
-
asava, if that's your goal you should be eating bugs 3 meals a day
-
asava, if that's your goal you should be eating bugs 3 meals a day
actually have looked into it. not very many edible bugs around this area. any pro tips?
-
ate at Bestia in LA this weekend and holy crap it was good :lick: if you ever go there I highly recommend the roasted gizzards and the bone marrow pasta dish. anyway, we were eating the bone marrow and started talking about whether I could use bone marrow from deer? on one hand I've heard that all bone marrow basically tastes similar no matter what animal it comes from but I started looking online and some people commented that they've eaten marrow and liked it but venison marrow tasted awful. anyone have any pro tips? if it's as good as beef marrow I may need to buy another deep freeze because I'd probably have free access to as much as I wanted during deer season.
-
asava, if that's your goal you should be eating bugs 3 meals a day
actually have looked into it. not very many edible bugs around this area. any pro tips?
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fanotherexilefromparadise.files.wordpress.com%2F2012%2F06%2Fhow-to-eat-fried-worms.jpg&hash=b82e181f0ce955e4727a604141a3e917735b1e00)
-
My elementary principle fried worms for the sixth graders at the end of the year.
-
I wasn't very prepared when I field dressed my buck (no ziploc bags) to save the organs. I did tell the butcher to cut the bones for me so I'm going to try the marrow. there's not going to be nearly as much as a cow, but he was a huge bodied buck, so there should be at least enough there to get a taste.
I'm planning on getting a doe and I think I'm going to try some offal. :ohno: obviously the liver can be cooked just like a beef liver and I've read some good things about venison heart tartare. I'm definitely not going to be one of those dipshits that takes a bite out of the heart in the field, but I did feel pretty wasteful leaving all the perfectly good organs in the gut pile for the coyotes. not sure I'm prepared to try brains yet and I don't think there would be enough cheek meat on a doe to even bother with.
any of you hunters have any experience eating anything but the meat?
-
I wasn't very prepared when I field dressed my buck (no ziploc bags) to save the organs. I did tell the butcher to cut the bones for me so I'm going to try the marrow. there's not going to be nearly as much as a cow, but he was a huge bodied buck, so there should be at least enough there to get a taste.
I'm planning on getting a doe and I think I'm going to try some offal. :ohno: obviously the liver can be cooked just like a beef liver and I've read some good things about venison heart tartare. I'm definitely not going to be one of those dipshits that takes a bite out of the heart in the field, but I did feel pretty wasteful leaving all the perfectly good organs in the gut pile for the coyotes. not sure I'm prepared to try brains yet and I don't think there would be enough cheek meat on a doe to even bother with.
any of you hunters have any experience eating anything but the meat?
I've had deer liver before. Did a little looking around, found these...
http://www.fieldandstream.com/articles/other/recipes/2004/12/adventures-venison (http://www.fieldandstream.com/articles/other/recipes/2004/12/adventures-venison)
http://gocarnivore.com/tag/offal/
(http://gocarnivore.com/tag/offal/)
I imagine you can accomplish a lot with the rest of the animal. Stews would be a good vehicle for liver and kidneys, etc. Use those bones to create a stock. I've never done it, but have heard some positive things. I have a book at home that I will check for any deer offal recipes. I seem to remember there being at least one.
-
any of you hunters have any experience eating anything but the meat?
#FridaySnackOff
-
I wasn't very prepared when I field dressed my buck (no ziploc bags) to save the organs. I did tell the butcher to cut the bones for me so I'm going to try the marrow. there's not going to be nearly as much as a cow, but he was a huge bodied buck, so there should be at least enough there to get a taste.
I'm planning on getting a doe and I think I'm going to try some offal. :ohno: obviously the liver can be cooked just like a beef liver and I've read some good things about venison heart tartare. I'm definitely not going to be one of those dipshits that takes a bite out of the heart in the field, but I did feel pretty wasteful leaving all the perfectly good organs in the gut pile for the coyotes. not sure I'm prepared to try brains yet and I don't think there would be enough cheek meat on a doe to even bother with.
any of you hunters have any experience eating anything but the meat?
I've had deer liver before. Did a little looking around, found these...
http://www.fieldandstream.com/articles/other/recipes/2004/12/adventures-venison (http://www.fieldandstream.com/articles/other/recipes/2004/12/adventures-venison)
http://gocarnivore.com/tag/offal/
(http://gocarnivore.com/tag/offal/)
I imagine you can accomplish a lot with the rest of the animal. Stews would be a good vehicle for liver and kidneys, etc. Use those bones to create a stock. I've never done it, but have heard some positive things. I have a book at home that I will check for any deer offal recipes. I seem to remember there being at least one.
I always make all the bones from my deer into stock, you can get alot of it, and since i eat most of my deer in chili form, it just makes good sense.
-
I wasn't very prepared when I field dressed my buck (no ziploc bags) to save the organs. I did tell the butcher to cut the bones for me so I'm going to try the marrow. there's not going to be nearly as much as a cow, but he was a huge bodied buck, so there should be at least enough there to get a taste.
I'm planning on getting a doe and I think I'm going to try some offal. :ohno: obviously the liver can be cooked just like a beef liver and I've read some good things about venison heart tartare. I'm definitely not going to be one of those dipshits that takes a bite out of the heart in the field, but I did feel pretty wasteful leaving all the perfectly good organs in the gut pile for the coyotes. not sure I'm prepared to try brains yet and I don't think there would be enough cheek meat on a doe to even bother with.
any of you hunters have any experience eating anything but the meat?
I've had deer liver before. Did a little looking around, found these...
http://www.fieldandstream.com/articles/other/recipes/2004/12/adventures-venison (http://www.fieldandstream.com/articles/other/recipes/2004/12/adventures-venison)
http://gocarnivore.com/tag/offal/
(http://gocarnivore.com/tag/offal/)
I imagine you can accomplish a lot with the rest of the animal. Stews would be a good vehicle for liver and kidneys, etc. Use those bones to create a stock. I've never done it, but have heard some positive things. I have a book at home that I will check for any deer offal recipes. I seem to remember there being at least one.
I always make all the bones from my deer into stock, you can get alot of it, and since i eat most of my deer in chili form, it just makes good sense.
what is the flavor profile? do you get the gameyness in it?
-
I wasn't very prepared when I field dressed my buck (no ziploc bags) to save the organs. I did tell the butcher to cut the bones for me so I'm going to try the marrow. there's not going to be nearly as much as a cow, but he was a huge bodied buck, so there should be at least enough there to get a taste.
I'm planning on getting a doe and I think I'm going to try some offal. :ohno: obviously the liver can be cooked just like a beef liver and I've read some good things about venison heart tartare. I'm definitely not going to be one of those dipshits that takes a bite out of the heart in the field, but I did feel pretty wasteful leaving all the perfectly good organs in the gut pile for the coyotes. not sure I'm prepared to try brains yet and I don't think there would be enough cheek meat on a doe to even bother with.
any of you hunters have any experience eating anything but the meat?
I've had deer liver before. Did a little looking around, found these...
http://www.fieldandstream.com/articles/other/recipes/2004/12/adventures-venison (http://www.fieldandstream.com/articles/other/recipes/2004/12/adventures-venison)
http://gocarnivore.com/tag/offal/
(http://gocarnivore.com/tag/offal/)
I imagine you can accomplish a lot with the rest of the animal. Stews would be a good vehicle for liver and kidneys, etc. Use those bones to create a stock. I've never done it, but have heard some positive things. I have a book at home that I will check for any deer offal recipes. I seem to remember there being at least one.
I always make all the bones from my deer into stock, you can get alot of it, and since i eat most of my deer in chili form, it just makes good sense.
what is the flavor profile? do you get the gameyness in it?
not really offal related, but I had my first pleasant experience with dealing with a butcher on wednesday. he agreed to hang it for me for a week to let it age. he tried to tell me it wouldn't do any good since there's no fat (which is a myth, by the way) and there'd be a bunch of mold that he'd have to cut off and I'd lose meat, but then he told me he'd be careful and not cut too much off. then I asked him about the bones for marrow and he said he'd never heard of that and they'd be really small compared to cows, but he'd cut the bones for me on this one to see if I liked it. first time I've ever dealt with a butcher that was anything but a grumpy old bastard that treated me like a pain in his ass. kid in his 20's, so he probably hasn't been hardened like the rest of them.
anyway, I'm really interested to see how the flavor is different after it's aged. I've never had the ability or a proper place to let a deer age before but everything I've read says it makes a world of difference in flavor and texture. apparently it makes it really tender and takes away a lot of the "gameyness."
-
I wasn't very prepared when I field dressed my buck (no ziploc bags) to save the organs. I did tell the butcher to cut the bones for me so I'm going to try the marrow. there's not going to be nearly as much as a cow, but he was a huge bodied buck, so there should be at least enough there to get a taste.
I'm planning on getting a doe and I think I'm going to try some offal. :ohno: obviously the liver can be cooked just like a beef liver and I've read some good things about venison heart tartare. I'm definitely not going to be one of those dipshits that takes a bite out of the heart in the field, but I did feel pretty wasteful leaving all the perfectly good organs in the gut pile for the coyotes. not sure I'm prepared to try brains yet and I don't think there would be enough cheek meat on a doe to even bother with.
any of you hunters have any experience eating anything but the meat?
I've had deer liver before. Did a little looking around, found these...
http://www.fieldandstream.com/articles/other/recipes/2004/12/adventures-venison (http://www.fieldandstream.com/articles/other/recipes/2004/12/adventures-venison)
http://gocarnivore.com/tag/offal/
(http://gocarnivore.com/tag/offal/)
I imagine you can accomplish a lot with the rest of the animal. Stews would be a good vehicle for liver and kidneys, etc. Use those bones to create a stock. I've never done it, but have heard some positive things. I have a book at home that I will check for any deer offal recipes. I seem to remember there being at least one.
I always make all the bones from my deer into stock, you can get alot of it, and since i eat most of my deer in chili form, it just makes good sense.
what is the flavor profile? do you get the gameyness in it?
not really offal related, but I had my first pleasant experience with dealing with a butcher on wednesday. he agreed to hang it for me for a week to let it age. he tried to tell me it wouldn't do any good since there's no fat (which is a myth, by the way) and there'd be a bunch of mold that he'd have to cut off and I'd lose meat, but then he told me he'd be careful and not cut too much off. then I asked him about the bones for marrow and he said he'd never heard of that and they'd be really small compared to cows, but he'd cut the bones for me on this one to see if I liked it. first time I've ever dealt with a butcher that was anything but a grumpy old bastard that treated me like a pain in his ass. kid in his 20's, so he probably hasn't been hardened like the rest of them.
anyway, I'm really interested to see how the flavor is different after it's aged. I've never had the ability or a proper place to let a deer age before but everything I've read says it makes a world of difference in flavor and texture. apparently it makes it really tender and takes away a lot of the "gameyness."
That is all i have read about deer meat, that you absolutely have to let it age to get the best out of it. i'm assuming the dude has a space set up with the proper conditions?
-
yeah. I mean, it's a meat processing facility so I'm sure he'll just hang it where they hang the beef to age.
-
I wasn't very prepared when I field dressed my buck (no ziploc bags) to save the organs. I did tell the butcher to cut the bones for me so I'm going to try the marrow. there's not going to be nearly as much as a cow, but he was a huge bodied buck, so there should be at least enough there to get a taste.
I'm planning on getting a doe and I think I'm going to try some offal. :ohno: obviously the liver can be cooked just like a beef liver and I've read some good things about venison heart tartare. I'm definitely not going to be one of those dipshits that takes a bite out of the heart in the field, but I did feel pretty wasteful leaving all the perfectly good organs in the gut pile for the coyotes. not sure I'm prepared to try brains yet and I don't think there would be enough cheek meat on a doe to even bother with.
any of you hunters have any experience eating anything but the meat?
I've had deer liver before. Did a little looking around, found these...
http://www.fieldandstream.com/articles/other/recipes/2004/12/adventures-venison (http://www.fieldandstream.com/articles/other/recipes/2004/12/adventures-venison)
http://gocarnivore.com/tag/offal/
(http://gocarnivore.com/tag/offal/)
I imagine you can accomplish a lot with the rest of the animal. Stews would be a good vehicle for liver and kidneys, etc. Use those bones to create a stock. I've never done it, but have heard some positive things. I have a book at home that I will check for any deer offal recipes. I seem to remember there being at least one.
I always make all the bones from my deer into stock, you can get alot of it, and since i eat most of my deer in chili form, it just makes good sense.
what is the flavor profile? do you get the gameyness in it?
not really offal related, but I had my first pleasant experience with dealing with a butcher on wednesday. he agreed to hang it for me for a week to let it age. he tried to tell me it wouldn't do any good since there's no fat (which is a myth, by the way) and there'd be a bunch of mold that he'd have to cut off and I'd lose meat, but then he told me he'd be careful and not cut too much off. then I asked him about the bones for marrow and he said he'd never heard of that and they'd be really small compared to cows, but he'd cut the bones for me on this one to see if I liked it. first time I've ever dealt with a butcher that was anything but a grumpy old bastard that treated me like a pain in his ass. kid in his 20's, so he probably hasn't been hardened like the rest of them.
anyway, I'm really interested to see how the flavor is different after it's aged. I've never had the ability or a proper place to let a deer age before but everything I've read says it makes a world of difference in flavor and texture. apparently it makes it really tender and takes away a lot of the "gameyness."
That is all i have read about deer meat, that you absolutely have to let it age to get the best out of it. i'm assuming the dude has a space set up with the proper conditions?
Tell the grumps to spray down the inner cavity with a spritzer bottle full of vinegar/water, this will prevent mold from forming on the meat, though you will loose some meat to rind formation, but the meat underneath will be more tender and less gamey.
Flavor profile tastes like normal stock you might get at the grocers... not gamey even if the meat that was on it has some. i make mine off an alton brown recipe for chicken stock, in that i add onion/celery/carrots/spices (http://www.foodnetwork.com/recipes/alton-brown/chicken-stock-recipe/index.html (http://www.foodnetwork.com/recipes/alton-brown/chicken-stock-recipe/index.html)) I use it mostly for chili (really like chili, you guise) but i've used it in soups and stews too.
You end up with alot of stock, in the past i'd freeze the stock in 1qt mason jars, but they can burst if you overfill and it takes up alot of freezer space. This season i think i might buy a pressure canner so i can just can the stock.
-
im about to bone a ton of chicken thighs, is it worth it to throw the skin and bones into a pot to cook up some chicken stock?
low homeade stock iq
-
Why are you boning a bunch of chicken thighs? Having some sort of chicken party or something I guess. Can't you just buy them deboned? Seems like a pretty gross thing to have to do.
-
Why are you boning a bunch of chicken thighs? Having some sort of chicken party or something I guess. Can't you just buy them deboned? Seems like a pretty gross thing to have to do.
i think you can but not where i went. i looked up on youtube and its easy.
its not gross at all to a #2boner like myself.
-
Don't get salmonella or some other chicken meat disease.
-
So I take it that's a canco on the chicken party then?
-
i bought them to make a bunch of chicken satay and teryaki skewers for last saturdays tailgate but never actually got around to it.
so it was for a party but now its probably for a party of me eating them for lunch for a week
-
im about to bone a ton of chicken thighs, is it worth it to throw the skin and bones into a pot to cook up some chicken stock?
low homeade stock iq
i don't see why not. definitely don't let it go to waste. if you want you can make a broth for various types of soups or ramen. i'd roast the bones and the bits for a few in the oven before hand to get more flavor out of your stock/broth. if you are doing a stock, roast, throw in a rolling boil of water for about an hour (skimming the fat off as you go), remove, then veggies and hardy herbs (onion, celery, carrot, clove, thyme, or whatever you feel like and have around) for another 45 minutes, remove. it would be best if you could strain that with a cheesecloth, but skimming through it with a tight mesh strainer would also work) and then you are good to go. if you want to intensify the flavor use more chicken bits or repeat the chicken part a few times (if you are doing a boil for over 3 hours you should replenish the stock with a cup water every now and then during the first couple hours).
-
yes, of course on stock.
i used to feed my dog all of my extra deer parts. he liked them.
-
yes, of course on stock.
i used to feed my dog all of my extra deer parts. he liked them.
dogs dig antlers like they are made of crack.
-
Had Monkfish Liver sushi the other day. It was very very good
-
ewwwww
-
Depending on how many bones you got (how many thighs/quarters are we talking about here?) you might looking into supplementing the thigh bones/skin with chicken wings. They have alot of bone and connective tissue in them, you can just toss them is as is and make a good broth/stock. That GE recipe says 4lbs of bones/gristle/skin, i think as long as you're pretty close to that you'll be ok.
-
Depending on how many bones you got (how many thighs/quarters are we talking about here?) you might looking into supplementing the thigh bones/skin with chicken wings. They have alot of bone and connective tissue in them, you can just toss them is as is and make a good broth/stock. That GE recipe says 4lbs of bones/gristle/skin, i think as long as you're pretty close to that you'll be ok.
i'd for sure roast em, though. it will give you a much better flavor, imo.
-
this is only sort of offal related, but I think fits well with the original theme of the thread. this guy http://honest-food.net (http://honest-food.net) is my new hero. he basically doesn't buy any meat. he doesn't kill anything he won't eat and the only meat he eats is what he kills (including offal)...and his recipes look rough ridin' amazeballs. :love:
I actually made the venison lasagna last night and it was incredible. I'm thawing a roast right now to make corned venison. I wish I had a curing chamber to make the salami and other dry cured stuff. :frown:
-
Depending on how many bones you got (how many thighs/quarters are we talking about here?) you might looking into supplementing the thigh bones/skin with chicken wings. They have alot of bone and connective tissue in them, you can just toss them is as is and make a good broth/stock. That GE recipe says 4lbs of bones/gristle/skin, i think as long as you're pretty close to that you'll be ok.
i'd for sure roast em, though. it will give you a much better flavor, imo.
Couple minutes under the broiler would do it, try putting them in a normal hot oven to crisp and you'll set off every smoke detector in your house.
-
thanks for all your pro tips and kind words of encouragement.
gE.c is a true cultural mecca.
i will report on whether or not it was worth it.
-
this is only sort of offal related, but I think fits well with the original theme of the thread. this guy http://honest-food.net (http://honest-food.net) is my new hero. he basically doesn't buy any meat. he doesn't kill anything he won't eat and the only meat he eats is what he kills (including offal)...and his recipes look rough ridin' amazeballs. :love:
I actually made the venison lasagna last night and it was incredible. I'm thawing a roast right now to make corned venison. I wish I had a curing chamber to make the salami and other dry cured stuff. :frown:
me too. someday, rams. someday.
that site is pretty awesome. in other news i bought my first large chunk of a cow the other day through a csa. real exited.
-
this is only sort of offal related, but I think fits well with the original theme of the thread. this guy http://honest-food.net (http://honest-food.net) is my new hero. he basically doesn't buy any meat. he doesn't kill anything he won't eat and the only meat he eats is what he kills (including offal)...and his recipes look rough ridin' amazeballs. :love:
I actually made the venison lasagna last night and it was incredible. I'm thawing a roast right now to make corned venison. I wish I had a curing chamber to make the salami and other dry cured stuff. :frown:
me too. someday, rams. someday.
that site is pretty awesome. in other news i bought my first large chunk of a cow the other day through a csa. real exited.
What did you do with the chunk of cow?
-
this is only sort of offal related, but I think fits well with the original theme of the thread. this guy http://honest-food.net (http://honest-food.net) is my new hero. he basically doesn't buy any meat. he doesn't kill anything he won't eat and the only meat he eats is what he kills (including offal)...and his recipes look rough ridin' amazeballs. :love:
I actually made the venison lasagna last night and it was incredible. I'm thawing a roast right now to make corned venison. I wish I had a curing chamber to make the salami and other dry cured stuff. :frown:
me too. someday, rams. someday.
that site is pretty awesome. in other news i bought my first large chunk of a cow the other day through a csa. real exited.
What did you do with the chunk of cow?
it was already butchered, so normal stuff. hamburgers, tacos, chili, steaks, beef jerky, roasts, and what have you. speaking of butchers, there is a new shop opening up in Wichita.
https://www.facebook.com/chopshopwichita (https://www.facebook.com/chopshopwichita)
looks awesome.
-
this is only sort of offal related, but I think fits well with the original theme of the thread. this guy http://honest-food.net (http://honest-food.net) is my new hero. he basically doesn't buy any meat. he doesn't kill anything he won't eat and the only meat he eats is what he kills (including offal)...and his recipes look rough ridin' amazeballs. :love:
I actually made the venison lasagna last night and it was incredible. I'm thawing a roast right now to make corned venison. I wish I had a curing chamber to make the salami and other dry cured stuff. :frown:
me too. someday, rams. someday.
that site is pretty awesome. in other news i bought my first large chunk of a cow the other day through a csa. real exited.
What did you do with the chunk of cow?
it was already butchered, so normal stuff. hamburgers, tacos, chili, steaks, beef jerky, roasts, and what have you. speaking of butchers, there is a new shop opening up in Wichita.
https://www.facebook.com/chopshopwichita (https://www.facebook.com/chopshopwichita)
looks awesome.
Opening March 29, 2014, wtf am I supposed to do until then?
-
this is only sort of offal related, but I think fits well with the original theme of the thread. this guy http://honest-food.net (http://honest-food.net) is my new hero. he basically doesn't buy any meat. he doesn't kill anything he won't eat and the only meat he eats is what he kills (including offal)...and his recipes look rough ridin' amazeballs. :love:
I actually made the venison lasagna last night and it was incredible. I'm thawing a roast right now to make corned venison. I wish I had a curing chamber to make the salami and other dry cured stuff. :frown:
me too. someday, rams. someday.
that site is pretty awesome. in other news i bought my first large chunk of a cow the other day through a csa. real exited.
What did you do with the chunk of cow?
it was already butchered, so normal stuff. hamburgers, tacos, chili, steaks, beef jerky, roasts, and what have you. speaking of butchers, there is a new shop opening up in Wichita.
https://www.facebook.com/chopshopwichita (https://www.facebook.com/chopshopwichita)
looks awesome.
Opening March 29, 2014, wtf am I supposed to do until then?
not sure but i think there is gonna be a soft opening or something going on this month. don't really know for sure. i know the guy running the butcher shop portion from highschool. he's been at it for a while now, and really knows his stuff. plus he's a Cat fan!
-
GE is just amazing. So many topics. Worked in commercial meat processing for a decade with Con Agra (Armour, Swift, and Eckrich brands). Made everything from bologna, hot dogs, salami. Favs tho were head cheese (snouts, cheek meat), braunschweiger (jowls, liver smoked in natural casing), and mortadella (spiced bologna with blanched, cubed back fat). Pretty much used the entire pig.
http://www.shopwell.com/eckrich-deli-loaves-head-cheese/sandwich-meat/p/4660003101?f=sr&nr=1814&sp=180 (http://www.shopwell.com/eckrich-deli-loaves-head-cheese/sandwich-meat/p/4660003101?f=sr&nr=1814&sp=180)
Tom
-
GE is just amazing. So many topics. Worked in commercial meat processing for a decade with Con Agra (Armour, Swift, and Eckrich brands). Made everything from bologna, hot dogs, salami. Favs tho were head cheese (snouts, cheek meat), braunschweiger (jowls, liver smoked in natural casing), and mortadella (spiced bologna with blanched, cubed back fat). Pretty much used the entire pig.
http://www.shopwell.com/eckrich-deli-loaves-head-cheese/sandwich-meat/p/4660003101?f=sr&nr=1814&sp=180 (http://www.shopwell.com/eckrich-deli-loaves-head-cheese/sandwich-meat/p/4660003101?f=sr&nr=1814&sp=180)
Tom
i don't know how i feel about commercially made head cheese, but this post is awesome.
-
Just read this whole thread and although most of the stuff looked rough ridin' gross I would try, also, I was literally crying laughing from SD posts.
-
Just read this whole thread and although most of the stuff looked rough ridin' gross I would try, also, I was literally crying laughing from SD posts.
He is gold in here.
-
Soft opening tomorrow 1pm to 5pm! Creekstone Farms Premium Beef, sausages, bacon, pork, cheese and charcuterie. We will have sale prices on all items until we roll into regular hours.
- Douglas Avenue Chop Shop (posted yesterday, btw).
:D
-
I enjoy making my own sausage and eating pretty much all parts of the pig, but I haven't experimented with offal in the home. 'grats to asava for being bold and daring in the kitchen. Also 'grats to Steve Dave for making me LOL at work.
There was an article in the NYTimes on the restaurant Cochon in New Orleans a few years ago that first exposed me to offal. I can't find the link, but they also serve a bunch of traditional cajun stuff like rabbit sweetbreads. Has anyone been there?
I've eaten head cheese on several occasions, but just can't get into it. It doesn't really freak me out, but I don't really like the taste. (Sorry, Tom.) There's also a local butcher shop around me that sells 'Nduja, which I think is made of blood, jowl, tripe, and maybe some other stuff. I would probably eat it if it was offered to me, but when I first saw it's squishy dark purpleyness, it gave me the heebiejeebies.
-
Anyone ever ate chitterlings? Brief stint on the kill floor had to inspect these things. Never seen them for sale domesticly.
Tom
-
Anyone ever ate chitterlings? Brief stint on the kill floor had to inspect these things. Never seen them for sale domesticly.
Tom
Not even going to google it. Would much rather have you explain what they are. :excited:
-
http://www.youtube.com/watch?v=UcmaGMRD-Cs (http://www.youtube.com/watch?v=UcmaGMRD-Cs)
I went and witnessed this in person when I was a kid and have only eaten hot dogs when forced to (or ONLY option) since...
Is this the vid you put on Facebook? That plays automatically when you get a % of the vid screen in place? All of Facebook needs to stop this, if I wanna see the video, I'll click on it.
I happen to know hotdogs are poory made, but don't need an auto video showing me it.
-
http://m.youtube.com/results?q=how%20it's%20made%20hot%20dogs&sm=1
Looks pretty delicious to me
-
Anyone ever ate chitterlings? Brief stint on the kill floor had to inspect these things. Never seen them for sale domesticly.
Tom
I've never eaten them myself, but I see them for sale a bunch--even at a regular grocery store. They come in big plastic tubs that look like paint buckets, which kind of adds to the grossness. Supposedly they smell absolutely horrible when cooked.
Great Grandma WonderMeal supposedly loved them a bunch. Gross, GGWM.
-
http://www.youtube.com/watch?v=UcmaGMRD-Cs (http://www.youtube.com/watch?v=UcmaGMRD-Cs)
I went and witnessed this in person when I was a kid and have only eaten hot dogs when forced to (or ONLY option) since...
Is this the vid you put on Facebook? That plays automatically when you get a % of the vid screen in place? All of Facebook needs to stop this, if I wanna see the video, I'll click on it.
I happen to know hotdogs are poory made, but don't need an auto video showing me it.
None of those animals would be fit for human consumption... theres no bone, fur, brains, or intestine in hot dog meat... I can't believe they didn't gut those animals first.
Most likely you are looking at fertilizer being made, perhaps pet food.... and if it is pet food, nothing in that video would even constitute the grosses thing to go into pet food.
-
:lick:
-
Always fought the "lips n assholes" perception of bologna and hot dogs. They must contain skeletal muscle/fat. Organ meats (ie beef hearts in salami) must be declared. You create an emulsion where the meat protein encapsulates the fat during cooking. Its basically a finely ground version of hamburger.
Tom
-
http://m.youtube.com/results?q=how%20it's%20made%20hot%20dogs&sm=1
Looks pretty delicious to me
http://www.youtube.com/watch?v=UcmaGMRD-Cs (http://www.youtube.com/watch?v=UcmaGMRD-Cs)
I went and witnessed this in person when I was a kid and have only eaten hot dogs when forced to (or ONLY option) since...
Is this the vid you put on Facebook? That plays automatically when you get a % of the vid screen in place? All of Facebook needs to stop this, if I wanna see the video, I'll click on it.
I happen to know hotdogs are poory made, but don't need an auto video showing me it.
None of those animals would be fit for human consumption... theres no bone, fur, brains, or intestine in hot dog meat... I can't believe they didn't gut those animals first.
Most likely you are looking at fertilizer being made, perhaps pet food.... and if it is pet food, nothing in that video would even constitute the grosses thing to go into pet food.
I know that no fur/bones/brains go into hot dogs, but the process is almost the exact same. If you don't believe me, go visit your local meat packing plant and take a tour. Everything that is not bacon/porkchops (i'm sure there are more items that get used) gets scraped into a bin and ground up and spit into hot dog tubes.
-
Always fought the "lips n assholes" perception of bologna and hot dogs. They must contain skeletal muscle/fat. Organ meats (ie beef hearts in salami) must be declared. You create an emulsion where the meat protein encapsulates the fat during cooking. Its basically a finely ground version of hamburger.
Tom
I can agree with most of your statement except for the fact that you compared the compositions of hotdogs to hamburgers, which I don't agree with at all.
Pretty much exactly like hamburgers.
http://www.youtube.com/watch?v=2NzUm7UEEIY
-
Alright Asava tell me what you would do with this.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ffotos.fotoflexer.com%2F79d8a93fcc6a833879a3ae52f005a5c3.jpg&hash=686e9a1ea9901f0197bc3b7727252b2b7bcfefe5)
-
Alright Asava tell me what you would do with this.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ffotos.fotoflexer.com%2F79d8a93fcc6a833879a3ae52f005a5c3.jpg&hash=686e9a1ea9901f0197bc3b7727252b2b7bcfefe5)
Bath robe.
-
Alright Asava tell me what you would do with this.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ffotos.fotoflexer.com%2F79d8a93fcc6a833879a3ae52f005a5c3.jpg&hash=686e9a1ea9901f0197bc3b7727252b2b7bcfefe5)
Bath robe.
jfc i saw this image right as i was cramming a mouthful of lunch into my mouthhole
-
Alright Asava tell me what you would do with this.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ffotos.fotoflexer.com%2F79d8a93fcc6a833879a3ae52f005a5c3.jpg&hash=686e9a1ea9901f0197bc3b7727252b2b7bcfefe5)
looks primed for some sausage, imo.
-
Tacos. First thing that popped into my head, delicious tacos.
-
probably a pretty good start to some salad, btw.
-
you guys are weird
-
you guys are weird
Don't even.
-
tis is a re post but you guys should try this, its amazeballs cooked it the other night
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2F4.bp.blogspot.com%2F-Qc_r92s3xbI%2FUvEYiAKIVdI%2FAAAAAAAACOA%2FLcOIZ6Q97O4%2Fs1600%2F2012-01-01%2B001%2B427.jpg&hash=afdd36a7deda01fff52dc41f31a8b50eb3706a4f)
i blacken my shrimp but you can cook yours however you like
also you can go with whatever pasta/elbow noodle you want
do the shrimp first
obvi boil the mac and whisk in some softening cream
mix with whatever cheeses you like and spread it out in a casserole dish, mix in shrimp
cover in another layer of cheese with some cloves, lime juice and onions/chives
spread some bread crumbs over the top
bake for 35 minutes at 350
win
-
tis is a re post but you guys should try this, its amazeballs cooked it the other night
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2F4.bp.blogspot.com%2F-Qc_r92s3xbI%2FUvEYiAKIVdI%2FAAAAAAAACOA%2FLcOIZ6Q97O4%2Fs1600%2F2012-01-01%2B001%2B427.jpg&hash=afdd36a7deda01fff52dc41f31a8b50eb3706a4f)
i blacken my shrimp but you can cook yours however you like
also you can go with whatever pasta/elbow noodle you want
do the shrimp first
obvi boil the mac and whisk in some softening cream
mix with whatever cheeses you like and spread it out in a casserole dish, mix in shrimp
cover in another layer of cheese with some cloves, lime juice and onions/chives
spread some bread crumbs over the top
bake for 35 minutes at 350
win
i don't see any noses or tails in here, so you may have intended this for the cooking thread
-
sorry puni i thought shrimp would count as nose to tail. but alas im wrong again
-
sorry puni i thought shrimp would count as nose to tail. but alas im wrong again
looks like it would be pretty good with some noses and aholes instead of shrimp
-
I just read this thread start to finish after having some braised, panko crusted, and fried beef tongue for dinner tonight. Was so good. Like same texture as slow cooked pot roast almost.
Anyway, I wish this thread had just started now when my cooking and eating tastes are far more adventurous than they were 5+years ago.
Can we fire this up again?
-
You gonna eat liver or do you have your limits?
-
I've had and will again eat liver. It's brain that gets me
-
This thread should have been deleted a long time ago
-
I love beef tongue. Kind of expensive and lots of prep though.
Also really like liver, kidneys and heart but don't eat a lot of that stuff.
No bueno on tripe.
Sent from my iPhone using Tapatalk
-
I wouldn't personally eat, say, monkey brains, but I'd let my aids do it.
-
I just read this thread start to finish after having some braised, panko crusted, and fried beef tongue for dinner tonight. Was so good. Like same texture as slow cooked pot roast almost.
Anyway, I wish this thread had just started now when my cooking and eating tastes are far more adventurous than they were 5+years ago.
Can we fire this up again?
Did you know the bison tongue was about the only eatable part kept when they slaughtered them around 150 years ago.
-
They were pickled
Sent from my iPhone using Tapatalk
-
Just polished off some braunschwigger on Ritz crackers.
Tom
Sent from my SM-G920V using Tapatalk
-
Is this the thread to discuss the new men's football coach?