I bought a pig's head today (not for the sensitive readers)
I bought a pig's head today (not for the sensitive readers)
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Post #31 - January 23rd, 2012, 10:19 amAnd Geo wouldn't hesitate a second to gratefully accept both, Steve!
GeoSooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!
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Post #32 - January 23rd, 2012, 11:55 amTesta!
The A16 Cookbook has a recipe I've used many times.
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Post #33 - January 23rd, 2012, 5:21 pmannak wrote:I would go buy yourself a delicious sandwich for lunch at Butcher & Larder, and ask Rob his advice while you're there. He makes great testa from face and ear bits, and does magic with all parts!
I know he'd be happy to talk testa with you, but if you, by chance can not make it into the store before your head rots, you can always watch Rob Levitt deal with a pig's head on this video deemed too bloody for the Chicago Film Food Fest
http://vimeo.com/1856092?pg=embed&sec=1856092Think Yiddish, Dress British - Advice of Evil Ronnie to me.
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Post #34 - January 23rd, 2012, 9:39 pmGeo,
I'd have to boil it up and make scrapple. Might need to add a small amount of pork liver to get the right taste. Wonderful stuff, scrapple. Had a few slices with over easy eggs yesterday morning."Bass Trombone is the Lead Trumpet of the Deep."
Rick Hammett
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Post #35 - January 24th, 2012, 10:28 amHi,
Did you look at prior information posted here and here? Unfortunately images are missing from the second thread.
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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Post #36 - January 24th, 2012, 11:42 amPepin has a great procedure/recipe for making a head cheese from a a whole pig's head.
I have used that procedure a number of times and it never fails.
Find that recipe and have at it.-Dick
