headcheese (footcheese?) Pat G.

excellant, however, for fans of headcheese (I know there are a few of you out there) things took a precipitice dive when Oscars sons changed the recipe and style of Oscars legendary headcheese. I haven’t even tasted it for...

And now for something completely different... A pig’s head is coming to my house this weekend, and is going to get made into headcheese. I can’t get enough of the stuff on banh mi, and want to try making it at home....

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I completely agree with your comment about her dismissal of tripe. Not everybody has to like everything, but she seemed to be dismissing too many things as gross, and her rejection of headcheese on mad cow grounds seemed dubious...

finally made it out to Ford’s Filling Station... had a work-day off, so we went to Ford’s for lunch... very cool decor.. their outdoor patio area is definitely the place to sit... have heard about their house made...

three items. First, Foie Gras with Duck Breast “lox” and Apricot, Next, Pork “three ways” Headcheese, Trotters and Belly, Lastly we decided on Beef Tartare with Parsley, Horseradish and Crispy Marrow. Now...

that as well as the poutine. If I recall correctly the terrine was headcheese and the pate was a small mound of tender pork. There was also a yellow chutney of sorts and a red grainy mustard. This plate was a standout and...

Momofuku ssam bar- veal headcheese.

-pigs in a blanket (tail weenies in crescent rolls?) -anything in jello/aspic (jello salad, headcheese, pate) -olives, pickles, cheese -dips such as spinach, artichoke, etc Go get an old copy of Betty Crocker Cookbook. It’s...

. They added a few more types of tortas ... Mexican cheese, headcheese and I think the Hawaiian is new. The baked pan dulce is still very good. I tried some of the ice cream and actually the peach loaded with lots of fresh...

and mackerel. The deli meats are wonderful — bacon loaf, many forms of smoked hams, headcheese (hey, I like it), etc. Pulaski is closed on Sundays. They have a Competitor right around the corner with an even better...

tacos with it last night: corn tortillas warmed up, cold headcheese, cilantro, red onions pickled in lemon juice. I’m writing up a story on the experience and will soon post it here on this thread.

The 3 terrine is: Ham, headcheese, and chicken-liver paté

Wow, sounds great, kinda akin to but alot simpler than Craig Claiborne’s "mock headcheese" terrine recipe. Thanks!