FormCritic wrote:Cow's blood mixed with oatmeal...and fried, I believe....possibly baked?
jasonw1239 wrote:This is what passes for meat at breakfast in many parts of Quebec and in New Brunswick (where I live).http://en.wikipedia.org/wiki/Cretons
Kingofpain89 wrote:It still pales in comparison to what I consider to be the most disgusting food item on the planet. Head cheese.http://www.google.com/search?hl=en&xhr= ... a=N&tab=wiI get sick to my stomach just looking at it. I have a friend I grew up with who lived just outside of town on a farm and his mom made the stuff. He said it was great between a couple pieces of bread with mustard. I just had to take his word for it.
While the parts used can vary, the brain, eyes and ears are often removed. The tongue, and sometimes even the feet and heart may be included.
Kingofpain89 wrote:And its definitely more appetizing than black pudding.
Badmike wrote:My problem is this, I can understand once upon a time when food was scarce having to eat this crap. But now, with food relatively plentiful, why resort to basically eating the crap end of a pig or cow? Seriously?I had a bacon bleu cheesburger with chipotle mayo today for lunch, and it was delicious. Now, why on earth would I have replaced that meal with black pudding, head cheese or haggis??? Mike B.
MetamorphosisSigma wrote:To each his own. I really enjoy some foods that I know some people would find more disgusting than pickled pig's feet or head cheese (neither of which I would touch with the proverbial 10' pole). Example: I used to be friendly with a family who owned/ran a Japanese restaurant. One day I happened to be there before the place opened, and the guy who ran to the Philly fish market came back with a bag of baby octopi (live). A quick rinse-off, a little hot sauce, and they started to chow down. Since I love octopus, I tried it. The hot sauce causes them to twitch around like Mexican jumping beans, which is a little unsettling as they go down, but I quite liked them.
Badmike wrote:Yow, I won't personally eat anything still alive. I've watched too many horror flicks!Mike B.
MetamorphosisSigma wrote:I hear ya. It's just a cultural thing, I guess. In the past, I've often clammed with a knife and bottle of tabasco at the ready, to shuck and sample my catch as I go along. I'd probably puke before I could get a rocky mountain oyster up to my lips, though. Go figure.
To make head cheese, start by placing your pig head into a large pot (I had to use my enamel canning pot). Cover the pig head with water, being mindful of the fact that you are going to have to reduce the liquid to almost nothing later on. Add a halved onion, 6-7 bay leaves, 10 peppercorns, 10 allspice berries, and about 1/4 c. apple cider vinegar. Bring the pot to a boil, then reduce to a bare simmer, skimming off any foamy scum. Cover the pot, and let the pig head boil until the flesh starts to slough off the bone, at least four hours, but possibly longer.Remove the head from the pot, and put it aside to cool. Crank up the heat on the liquid that remains in the pot, and let it reduce until it is just a few cups and the consistency of gravy, then strain through several layers of cheesecloth. Once the head has cooled enough to touch, pick through and remove all meat and edible bits, including the brain, tongue, eyeballs, inner snout, and pieces of ear (if they aren't too tough), and shred into bite-sized pieces.Season the meaty bits with salt to taste, and pack into a loaf pan. Ladel spoonfuls of the reduced liquid over the meat to reach nearly the top of the container. Let cool to room temp, then cover and refrigerate overnight.To unmold the head cheese, place the loaf pan in some hot water for a few minutes, which will slightly melt the gelatin and allow you to get it out. Serve cold, cut into slices.
