Yes Cliff, according to Google.
Yes GUNFU, at least in Canada it is. You can order it however thick you want.
Yes GUNFU, at least in Canada it is. You can order it however thick you want.
Head Cheese | Boar's Head
Still available ... I bought Oscar Meyer not long ago ,
but see no reference now .
Still available ... I bought Oscar Meyer not long ago ,
but see no reference now .
That's cheater cheese. Can't even call it headcheese, it's ham aspic.
Hint: I've done it too, it's so easy when the meat is done for you and the gelatine comes from a packet.
Hint: I've done it too, it's so easy when the meat is done for you and the gelatine comes from a packet.
The last I had ( Oscar Meyer ) was pretty good ,
cheating or not . I won't try the Boarshead since
I had an MSG episode from one of their products .
cheating or not . I won't try the Boarshead since
I had an MSG episode from one of their products .
Possibly .
It ' s my understanding , that with some foods ,
it is inescapable . Even if the final producer does
not add it , it is so prevalent , that it may already
be in some of the ingredients . Like salt .
It ' s my understanding , that with some foods ,
it is inescapable . Even if the final producer does
not add it , it is so prevalent , that it may already
be in some of the ingredients . Like salt .
MSG is present in many foods. Tomatoes come to mind. Not sure you have the MSG molecule in sodium chloride though. I'm not a chemist, just an enthusiast.
I don't mean it is in salt.
I mean it is as prevalent in some foods as salt.
Tomatoes are fine .
3 things I've reacted to :
The above mentioned ( IIRC pastrami )
Oriental food .
Imitation crab salad .
I mean it is as prevalent in some foods as salt.
Tomatoes are fine .
3 things I've reacted to :
The above mentioned ( IIRC pastrami )
Oriental food .
Imitation crab salad .
Yea ... My Grandma used Accent in everything .
It was fine back then ..... But time is not always
kind .
It was fine back then ..... But time is not always
kind .
I believe in adding nothing that does not contribute its own unique taste elements to a dish. There are numerous things with natural umami, I see no point in using MSG, IMO of course. It's a crutch of cheap Asian restaurants to tart up watered down stocks and generally tasteless ingredients. My opinion and experience no offense intended to anyone.
My understanding is that Asian restaurants cannot get away from it ,
because so many of their ingredients may already contain it .
Like salt in American food .
because so many of their ingredients may already contain it .
Like salt in American food .
Lot's of German food being prepared and eaten a few pages back. My friend from Normandy scoffs and laughs any time I talk about great German food, but he truly has no idea what he has been missing, IMO.
Anyway, I made venison Sauerbraten on the weekend for a small gathering of some very close family (yes, we are allowed to do that now). 2 mule deer sirloin tips marinated in a traditional Sauerbraten marinade for 5 days, then cooked sous vide for 8 hours, then onto the 600F Weber Kettle (lump charcoal) for a sear before being served with ample Sauerbraten sauce, roast potatoes with sour cream and chives, carmelized onions, peppers and mushrooms, and garlicky roast green beans. Served with a big, bold, local Cabernet Sauvignon. It was all a huge hit, although the sous vide turned the venison so tender a knife was completely unnecessary. I'll reduce the time, next time.
We followed that up with my daughter's exemplary homemade carrot cake with cream cheese icing, tea/coffee, and/or a selection of Scotch.
First time in a very long time that we have had the pleasure of focusing on food and laughter for an entire day and, most importantly - sharing it all with others.
Anyway, I made venison Sauerbraten on the weekend for a small gathering of some very close family (yes, we are allowed to do that now). 2 mule deer sirloin tips marinated in a traditional Sauerbraten marinade for 5 days, then cooked sous vide for 8 hours, then onto the 600F Weber Kettle (lump charcoal) for a sear before being served with ample Sauerbraten sauce, roast potatoes with sour cream and chives, carmelized onions, peppers and mushrooms, and garlicky roast green beans. Served with a big, bold, local Cabernet Sauvignon. It was all a huge hit, although the sous vide turned the venison so tender a knife was completely unnecessary. I'll reduce the time, next time.
We followed that up with my daughter's exemplary homemade carrot cake with cream cheese icing, tea/coffee, and/or a selection of Scotch.
First time in a very long time that we have had the pleasure of focusing on food and laughter for an entire day and, most importantly - sharing it all with others.
Wether pork or cow, this might be one of the tastiest parts for braising. It's certainly the best part for Flemish stew (carbonnades à la flamande/stoofvlees).
Recipe is easy:
- cut the meat in big cubes, roll in flour, roast in a thick pot with plenty of butter and some onions.
- when the meat has colored, liberally cover it in a dark/brown heavy beer (I'm partial to Chimay Bleue but it all depends on what you can find). Add a bit of thyme, a bay leaf or two, some clove, salt and peper. Let it slowly boil on a slow fire, covered. If you have a bitter beer, also add a bit of brown sugar.
- When it starts gently boiling, add a few slices of gingerbread, with mustard spread on it.
- It needs about 2 hours of cooking. It might be necessary to add some more water while cooking. It's much better the next day, reheated.
- Serve with boiled potatoes or fries.
You could ask him what he thinks of the food of the Alsace region which is simply just German food.
Traditionally Sauerbraten is made with horse meat but most use beef these days. Haven't had any for ages. Loved it with Spätzle and apple sauce.
In the UK headcheese is called brawn, in Germany it is Sülze
I am certain we had this discussion and, if I remember correctly, he claimed that most German food is actually from Alsace, not the other way around - but it is still crap.
He's a pretty funny guy, actually. Opinionated and a bit crazy, but great company!