I'd promised to upload and caption this series a couple of days ago. I originally made this back in 2007 when there was a cooking challenge on a.b.f. to cook something you'd not tried before, and it had to be complex, time consuming and on the edge of your comfort zone. <g>
I'd been curious about Calves feet since I first saw them for sale around here so googled for recipes. This aspic (aka Calves Foot Jelly) is supposed to be good as a tonic for the elderly and it turns out that dad really fell in love with this recipe so I'll make it as often as he wants me to. It generally takes me two days to make a batch due to the cooling times, but I _can_ get it made in one day if I start early.
Omelet wrote: > I'd promised to upload and caption this series a couple of days ago. I > originally made this back in 2007 when there was a cooking challenge on > a.b.f. to cook something you'd not tried before, and it had to be > complex, time consuming and on the edge of your comfort zone. <g>
> I'd been curious about Calves feet since I first saw them for sale > around here so googled for recipes. This aspic (aka Calves Foot Jelly) > is supposed to be good as a tonic for the elderly and it turns out that > dad really fell in love with this recipe so I'll make it as often as he > wants me to. It generally takes me two days to make a batch due to the > cooling times, but I _can_ get it made in one day if I start early.
That looks delicious!!!!! I've had that... my folks made it when I was a kid. My Father also made Head Cheese... same idea but made with a calves head. As kids, we were all pretty grossed out when he did that but the results were great.
When I lived in PA, the Amish/Mennonites would make "Souse". Very similar to Head Cheese except they added some better cuts of meat and ground the meat into finer pieces and added some vinegar and diced pickles to the mix I like that a lot but you don't see it around here very often.
> Omelet wrote: > > I'd promised to upload and caption this series a couple of days ago. I > > originally made this back in 2007 when there was a cooking challenge on > > a.b.f. to cook something you'd not tried before, and it had to be > > complex, time consuming and on the edge of your comfort zone. <g>
> > I'd been curious about Calves feet since I first saw them for sale > > around here so googled for recipes. This aspic (aka Calves Foot Jelly) > > is supposed to be good as a tonic for the elderly and it turns out that > > dad really fell in love with this recipe so I'll make it as often as he > > wants me to. It generally takes me two days to make a batch due to the > > cooling times, but I _can_ get it made in one day if I start early.
Thanks! It can be a very visually attractive dish and it's very rich in flavor.
> I've had that... my folks made it when I was > a kid. My Father also made Head Cheese... same idea but made with a > calves head. As kids, we were all pretty grossed out when he did that > but the results were great.
My mom loved head cheese and made it at least a couple of times. :-) I'm not a horse radish fan tho' and she always added that, so I most often gave it a pass.
> When I lived in PA, the Amish/Mennonites would make "Souse". Very > similar to Head Cheese except they added some better cuts of meat and > ground the meat into finer pieces and added some vinegar and diced > pickles to the mix I like that a lot but you don't see it around here > very often.
> George L
I've read about Souse recently. I'd like to try making it some time! Iirc, it's strictly made with pork. -- Peace! Om
"Human nature seems to be to control other people until they put their foot down." --Steve Rothstein
I saw King Crimson in concert with Black Sabbath as warm up. King Crimson came on at around 11:00pm. Due to some treated dope, I woke up at the closing encore and minutes after, we walked outside into the bright 6:00am sunshine.
> I've read about Souse recently. I'd like to try making it some time! > Iirc, it's strictly made with pork. > -- > Peace! Om
I didn't know that it was strictly pork. When I was growing up, we'd go to the butcher shop and ask for souse. It would always be the beef (small chunk) kind. I don't see that product very often around here as a lunch meat, but I do occasionally. (maybe Oscar Meyer packages it) As a child, I understood that souse was a lunch meat that was held together with jelled meat broth. If I were to travel away from my home area by about 50 miles, souse would become a pinker product, slightly larger chunks of meat with maybe pickle in it? It's been a long time. We always ate those sandwiches with horseradish spread on the meat. Janet
Omelet wrote: > In article <hd3s7j0...@news6.newsguy.com>, > George Leppla <geo...@cruisemaster.com> wrote:
>> Omelet wrote: >>> I'd promised to upload and caption this series a couple of days ago. I >>> originally made this back in 2007 when there was a cooking challenge on >>> a.b.f. to cook something you'd not tried before, and it had to be >>> complex, time consuming and on the edge of your comfort zone. <g>
>>> I'd been curious about Calves feet since I first saw them for sale >>> around here so googled for recipes. This aspic (aka Calves Foot Jelly) >>> is supposed to be good as a tonic for the elderly and it turns out that >>> dad really fell in love with this recipe so I'll make it as often as he >>> wants me to. It generally takes me two days to make a batch due to the >>> cooling times, but I _can_ get it made in one day if I start early.
> Thanks! It can be a very visually attractive dish and it's very rich in > flavor.
>> I've had that... my folks made it when I was >> a kid. My Father also made Head Cheese... same idea but made with a >> calves head. As kids, we were all pretty grossed out when he did that >> but the results were great.
> My mom loved head cheese and made it at least a couple of times. :-) I'm > not a horse radish fan tho' and she always added that, so I most often > gave it a pass.
>> When I lived in PA, the Amish/Mennonites would make "Souse". Very >> similar to Head Cheese except they added some better cuts of meat and >> ground the meat into finer pieces and added some vinegar and diced >> pickles to the mix I like that a lot but you don't see it around here >> very often.
>> George L
> I've read about Souse recently. I'd like to try making it some time! > Iirc, it's strictly made with pork.
Well, that got me thinking. My folks made head cheese with a calves head... but I also remember them making it with a pig's head. Souse is all pork and usually has a lot of tongue meat in it, not so much skin, etc.
I took a quick Google and it seems that head cheese can be either beef or pork.... and souse can be made with the whole pig's head, not just meat.
Hmmm. The more I read, the less distinct the line is between souse and head cheese. I guess it really doesn't matter... it is all good as far as I am concerned.
> > I've read about Souse recently. I'd like to try making it some time! > > Iirc, it's strictly made with pork. > > -- > > Peace! Om
> I didn't know that it was strictly pork. When I was growing up, we'd go to > the butcher shop and ask for souse. It would always be the beef (small > chunk) kind. I don't see that product very often around here as a lunch > meat, but I do occasionally. (maybe Oscar Meyer packages it) As a child, I > understood that souse was a lunch meat that was held together with jelled > meat broth. If I were to travel away from my home area by about 50 miles, > souse would become a pinker product, slightly larger chunks of meat with > maybe pickle in it? It's been a long time. We always ate those sandwiches > with horseradish spread on the meat. > Janet
Ok, cool. :-) I've been wanting to try making it one of these days, so I'll look at it further when I am ready! I can get whole pigs heads here around Christmas at the Grocery store. They are commonly used to make tamales.
I guess I could also use beef feet along with beef cheeks for the combo of meat and jell. -- Peace! Om
"Human nature seems to be to control other people until they put their foot down." --Steve Rothstein
In article <hd43e002...@news2.newsguy.com>, George Leppla <geo...@cruisemaster.com> wrote:
> Well, that got me thinking. My folks made head cheese with a calves > head... but I also remember them making it with a pig's head. Souse is > all pork and usually has a lot of tongue meat in it, not so much skin, etc.
> I took a quick Google and it seems that head cheese can be either beef > or pork.... and souse can be made with the whole pig's head, not just meat.
> Hmmm. The more I read, the less distinct the line is between souse and > head cheese. I guess it really doesn't matter... it is all good as far > as I am concerned.
> George L
No arguments from me. :-) I'll just leave out the horseradish!
Thanks. -- Peace! Om
"Human nature seems to be to control other people until they put their foot down." --Steve Rothstein
> Hmmm. The more I read, the less distinct the line is between souse and > head cheese. I guess it really doesn't matter... it is all good as far > as I am concerned.
> George L
That is very probably true. Take a dish, any dish, and each cook makes it slightly different and regionally it may be called something slightly different. I've no problem with that. As you say, it's all good. I've got to go look up a recipe now. I think it is pork and veal to make a loaf for sandwiches. Hope I can find the recipe. I'm hungry for the stuff now. Janet
> > Hmmm. The more I read, the less distinct the line is between souse and > > head cheese. I guess it really doesn't matter... it is all good as far > > as I am concerned.
> > George L
> That is very probably true. Take a dish, any dish, and each cook makes it > slightly different and regionally it may be called something slightly > different. I've no problem with that. As you say, it's all good. I've got > to go look up a recipe now. I think it is pork and veal to make a loaf for > sandwiches. Hope I can find the recipe. I'm hungry for the stuff now. > Janet
There is always foot jell. :-) Very reliable... You could add other meat to it (I have), put whatever appeals to you in it then refrigerate it in a loaf pan for slicing. Adding knox gelatin to it would make it even more solid at higher temps if you want to cheat!
Altho' the chicken foot stock I added to that grain was quite solid at room temp! Room temp here is in the mid 70's. -- Peace! Om
"Human nature seems to be to control other people until they put their foot down." --Steve Rothstein
>> > Hmmm. The more I read, the less distinct the line is between souse and >> > head cheese. I guess it really doesn't matter... it is all good as far >> > as I am concerned.
>> > George L
>> That is very probably true. Take a dish, any dish, and each cook makes >> it >> slightly different and regionally it may be called something slightly >> different. I've no problem with that. As you say, it's all good. I've >> got >> to go look up a recipe now. I think it is pork and veal to make a loaf >> for >> sandwiches. Hope I can find the recipe. I'm hungry for the stuff now. >> Janet
> There is always foot jell. :-) Very reliable... > You could add other meat to it (I have), put whatever appeals to you in > it then refrigerate it in a loaf pan for slicing. Adding knox gelatin > to it would make it even more solid at higher temps if you want to cheat!
> Altho' the chicken foot stock I added to that grain was quite solid at > room temp! Room temp here is in the mid 70's. > -- > Peace! Om
I've always wanted to cheat but couldn't figure out how much gelatin to use. Suggestions? Janet
>> > Hmmm. The more I read, the less distinct the line is between souse and >> > head cheese. I guess it really doesn't matter... it is all good as far >> > as I am concerned.
>> > George L
>> That is very probably true. Take a dish, any dish, and each cook makes >> it >> slightly different and regionally it may be called something slightly >> different. I've no problem with that. As you say, it's all good. I've >> got >> to go look up a recipe now. I think it is pork and veal to make a loaf >> for >> sandwiches. Hope I can find the recipe. I'm hungry for the stuff now. >> Janet
> There is always foot jell. :-) Very reliable... > You could add other meat to it (I have), put whatever appeals to you in > it then refrigerate it in a loaf pan for slicing. Adding knox gelatin > to it would make it even more solid at higher temps if you want to cheat!
> Altho' the chicken foot stock I added to that grain was quite solid at > room temp! Room temp here is in the mid 70's. > -- > Peace! Om
Om, the souse recipes (head cheese, whatever) recipes that you are looking at. . .do the instructions say to grind all the meat or just some of the smaller bits for filler or none at all? Hope that makes sense. Janet
In article <05SdnfMnecIpM2jXnZ2dnUVZ_hidn...@supernews.com>, "Janet Bostwick" <nos...@nospam.net> wrote:
> I've always wanted to cheat but couldn't figure out how much gelatin to use. > Suggestions? > Janet
Hoo boy, let me think. I've not done it in awhile but iirc when I made knox blox, I got a good solid gel out of knox by adding only 1/3rd of the recommended water, but that water has to be boiling (or at least simmering) to really melt the gelatin properly. -- Peace! Om
"Human nature seems to be to control other people until they put their foot down." --Steve Rothstein
In article <95ydnZn0bftJXWjXnZ2dnUVZ_tCdn...@supernews.com>, "Janet Bostwick" <nos...@nospam.net> wrote:
> Om, the souse recipes (head cheese, whatever) recipes that you are looking > at. . .do the instructions say to grind all the meat or just some of the > smaller bits for filler or none at all? Hope that makes sense. > Janet
Well, I've only looked at one and recommendations vary. Personally, I'd shred some of the meat for texture (I'd not grind it!) and leave others, like the toungue, in big chunks. Tongue would have to be pre-cooked and peeled. I've always pressure cooked it as that's how mom taught me to make it. :-) Cheek meat is also pressured, then shredded. I don't think I'd like the texture of ground meat in a luncheon loaf, but that's just me.
I don't think there are any set rules. <g> -- Peace! Om
"Human nature seems to be to control other people until they put their foot down." --Steve Rothstein
> think I'd like the texture of ground meat in a luncheon loaf, but that's > just me.
> I don't think there are any set rules. <g> > -- > Peace! Om
Well, that's what I was thinking. . . wrong mouth feel. I would think it would be better to finely shred the itty bits with a fork. I'm going to have to look around more. Thanks Janet
> > I don't think there are any set rules. <g> > > -- > > Peace! Om > Well, that's what I was thinking. . . wrong mouth feel. I would think it > would be better to finely shred the itty bits with a fork. I'm going to > have to look around more. Thanks > Janet
Hope that helped. :-) Cheers! When I finally get around to trying it again, I'll be sure to photograph! If you beat me to it (which is likely), please take pics if you can? -- Peace! Om
"Human nature seems to be to control other people until they put their foot down." --Steve Rothstein
Omelet wrote: > I'd promised to upload and caption this series a couple of days ago. I > originally made this back in 2007 when there was a cooking challenge on > a.b.f. to cook something you'd not tried before, and it had to be > complex, time consuming and on the edge of your comfort zone. <g>
> I'd been curious about Calves feet since I first saw them for sale > around here so googled for recipes. This aspic (aka Calves Foot Jelly) > is supposed to be good as a tonic for the elderly and it turns out that > dad really fell in love with this recipe so I'll make it as often as he > wants me to. It generally takes me two days to make a batch due to the > cooling times, but I _can_ get it made in one day if I start early.
My mother made this. It was my nephew's favorite. We called it garlic flavored jello. She made it in the pressure cooker which extracted the most gelling stuff and put in tons of garlic.
Wow! I had no idea how much I miss the stuff. DH won't go near it and the only veal around here is still walking around and mooing. -- Janet Wilder Way-the-heck-south Texas Spelling doesn't count. Cooking does.
> I'd promised to upload and caption this series a couple of days ago. I > originally made this back in 2007 when there was a cooking challenge on > a.b.f. to cook something you'd not tried before, and it had to be > complex, time consuming and on the edge of your comfort zone. <g>
> I'd been curious about Calves feet since I first saw them for sale > around here so googled for recipes. This aspic (aka Calves Foot Jelly) > is supposed to be good as a tonic for the elderly and it turns out that > dad really fell in love with this recipe so I'll make it as often as he > wants me to. It generally takes me two days to make a batch due to the > cooling times, but I _can_ get it made in one day if I start early.
No. I do not like P'tcha which is IIRC the Polish, Russian, or Yiddish name for Calvesfoot aspic. Your's is visually appealing, but no thank you, ma'am.
> My mother made this. It was my nephew's favorite. We called it garlic > flavored jello. She made it in the pressure cooker which extracted the > most gelling stuff and put in tons of garlic.
> Wow! I had no idea how much I miss the stuff. DH won't go near it and > the only veal around here is still walking around and mooing. > -- > Janet Wilder > Way-the-heck-south Texas
<lol> It's an interesting dish. Thanks for looking! I could add more garlic but I feel it overwhelms the more subtle flavors. -- Peace! Om
"Human nature seems to be to control other people until they put their foot down." --Steve Rothstein
> On Nov 7, 7:52 am, Omelet <ompome...@gmail.com> wrote: > > I'd promised to upload and caption this series a couple of days ago. I > > originally made this back in 2007 when there was a cooking challenge on > > a.b.f. to cook something you'd not tried before, and it had to be > > complex, time consuming and on the edge of your comfort zone. <g>
> > I'd been curious about Calves feet since I first saw them for sale > > around here so googled for recipes. This aspic (aka Calves Foot Jelly) > > is supposed to be good as a tonic for the elderly and it turns out that > > dad really fell in love with this recipe so I'll make it as often as he > > wants me to. It generally takes me two days to make a batch due to the > > cooling times, but I can get it made in one day if I start early.
> No. I do not like P'tcha which is IIRC the Polish, Russian, or > Yiddish name for Calvesfoot aspic. Your's is visually appealing, but > no thank you, ma'am.
> maxine in ri
Thanks for the backhanded compliment. <g> I do know it tends to give dad a lot of energy and makes him feel better, so seems that "tonic for the elderly" concept is true. -- Peace! Om
"Human nature seems to be to control other people until they put their foot down." --Steve Rothstein
Omelet wrote: > Thanks for the backhanded compliment. <g> > I do know it tends to give dad a lot of energy and makes him feel > better, so seems that "tonic for the elderly" concept is true.
Very high in protein. -- Janet Wilder Way-the-heck-south Texas Spelling doesn't count. Cooking does.
In article <0055983b$0$16792$c3e8...@news.astraweb.com>, Janet Wilder <kelliepoo...@yahoo.com> wrote:
> Omelet wrote:
> > Thanks for the backhanded compliment. <g> > > I do know it tends to give dad a lot of energy and makes him feel > > better, so seems that "tonic for the elderly" concept is true.
> Very high in protein.
And trace minerals... -- Peace! Om
"Human nature seems to be to control other people until they put their foot down." --Steve Rothstein
On Nov 7, 4:39 pm, Omelet <ompome...@gmail.com> wrote:
> In article <95ydnZn0bftJXWjXnZ2dnUVZ_tCdn...@supernews.com>, > "Janet Bostwick" <nos...@nospam.net> wrote:
> > Om, the souse recipes (head cheese, whatever) recipes that you are looking > > at. . .do the instructions say to grind all the meat or just some of the > > smaller bits for filler or none at all? Hope that makes sense. > > Janet
> Well, I've only looked at one and recommendations vary. Personally, I'd > shred some of the meat for texture (I'd not grind it!) and leave others, > like the toungue, in big chunks. Tongue would have to be pre-cooked and > peeled. I've always pressure cooked it as that's how mom taught me to > make it. :-) Cheek meat is also pressured, then shredded. I don't > think I'd like the texture of ground meat in a luncheon loaf, but that's > just me.
One might imagine that from "calves foot Aspic," it had to be all up from there. Nope. Head cheese.
I remember that my late mother used to eat head cheese. She also ate pickle loaf and pimento loaf.
Most of my memories of my mother are very good. Most do not involve the various luncheon loaves she used to eat.
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