Almost always a batch in the fridge. It's one of those that it's hard to get wrong so you never have a recipe. It's also the one I use to put in my little starter bottles, them there 50 ml airplane liquor bottles.
So many recipes on Google. I can't imagine any of them not being good. Unfortunately I am not allowed to use cumin. The Mrs. is almost allergic.
One of my Mother's first jobs was in the gelatine factory in Warwick so I know all the horror stories. She also lived through the war and was a 'waste not want not' type. Still is. I inherited my hoarding instincts off her!
The saying goes the only unused part of a pig is the squeal!
Not sure that is completely true anymore since they no longer feed the leftovers to other pigs to prevent passing on trichinosis.
Now I do know about lamb's eyes in honey, don't know what you do with pig or cow eyes, maybe rendered.
I did run into a former dairy farmer turned meat producer due to market changes. He considered organ meats poisonous and refused to even imagine eating them.
My recipe for liver pate is liver, fat from the same animal and my secret ingredient is a bit of cleaned kidney. Of course salt and liquor added to taste.
Not sure that is completely true anymore since they no longer feed the leftovers to other pigs to prevent passing on trichinosis.
Now I do know about lamb's eyes in honey, don't know what you do with pig or cow eyes, maybe rendered.
I did run into a former dairy farmer turned meat producer due to market changes. He considered organ meats poisonous and refused to even imagine eating them.
My recipe for liver pate is liver, fat from the same animal and my secret ingredient is a bit of cleaned kidney. Of course salt and liquor added to taste.
I thought of you yesterday, I was watching an African American food historian demonstrating his version of how jambalaya originated in the African slave culture. Since (I presume) he had converted to Islam he used lamb bacon and no pork products at all and since spices were dear back then no spices at all save salt and pepper. I had some friends that dabbled in re-creating ancient recipes, cooking things in lye, grinding up the bugs for red color, not for me.
There are numerous instances where organ meats are highly prized even over the "good" parts. In Japan the yellow guts of the crab is considered the best part by many people, in many cases it's just the gonads and wishful thinking. 😉
The parts a lot of people here would not buy or consider eating by choice. Perhaps a lot of consumers choose not to enquire of the ingredients?🙂
It's odd how a lot of British people will happily eat a sausage but not the ingredients if recognisable for what they are.I was brought up on liver, kidneys, brawn, tongue, heart etc and loved Haggis even knowing what was in it. But Cal and Scott go where I fear to tread!
Have the same thing going on here, couldn’t have imagined it. I once bought a large container of ground cumin, was never used...
Many of the taco trucks here offer cabeza, literally "head", basically cow cheek meat. Maybe not the healthiest stuff but really tasty. The texture reminds me of braised shanks, lots of collagen. Some used to have sesos (brains), but I never tried them and those days are past due to BSE.
Lengua (beef tongue) now brings a premium, it's an extra $0.50/taco or $1.00/burrito over carne asada or chicken. I got it occasionally when the price was the same, but I won't pay extra for it.
Yup, every once in a while, I'll find a deal and make...
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Such a shame. I have taken to buying Jeera (whole seeds) as they last so much longer, just like peppercorns.
And to think that the tongue, like many other parts were a giveaway when you frequented a certain butcher in years of lore.
Cal, I think this is a provocation on your part.
If seasoned with grated horseradish, it will be a typical Russian appetizer for vodka = Холодец с хреном. 😀
Also need rye bread.
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When I was a kid every deli had head cheese, even pre-sliced in packages like baloney from Oscar Mayer no less (right next to the olive loaf).
Headcheese is still in most delis and often of different origins. Regular, vinegar, spicy and garlic are the most common. I'm partial to the homemade as mine has a lower gelatine count and I like that texture more. Mind you, you have to slice as soon as it comes out of the fridge.
