I honestly don’t see how one can determine the restaurant’s gone downhill simply because they’re serving more offal and non-standard meats (I looked at the menu online and headcheese is only one element of a...

Saturday, February 15, 2003 Pork Fest & Dancing at Bohemian Hall Jurasi Band & Disco Menu - Pork soup Headcheese with Vinegar and Onion Pork with Horseradish and Mustard Sweet White Sausage, Potatoes

definitely order this again. The evening’s special, a multi-prep pork dish: loin, small chop, confit, and headcheese/jus, roast fig, and fig puree - Wow. Yes, just one word: wow. The loin and chops were cooked to a perfect medium....

Maybe headcheese, some of the white areas will be fat or crosscuts of fatty pork skin from the jowls which are firmer. Some of the Vietnamese versions I’ve seen have dye added to the gelatin for a cherry red color. Image:...

in Berkeley to Cafe Rouge which sometimes has some impressive headcheese. The Pasta Shop next door has a few German cheeses and some other German products (but not extensive). Further up on San Pablo Avenue from the Junket is an...

Yes Werner’s is very good was there last year bought a lot of lunch meats to bring back here to Arkansas,all was very good except the headcheese.here is the address.5736 Johnson Drive Mission Kansas 913 362-5955. Enjoy.Mutti

mush and headcheese, and so perhaps it could be made like that. An Armenian market I visit frequently has 1-lb. chub packs of headcheese from a Russian sausage company in North Hollywood, so I got some of that. The only seriously...

You might want to stop in at Jubilat, the amazing Polish deli outed by Erica Marcus sometime back. They have an amazing kielbasa, ham and headcheese selection including homemade versions of each, farmer’s cheese, a nice...

/loose aspic. the coppa di testa (headcheese) had a clarity unlike so many headcheeses, perfectly offset by a finely diced garnish including tangy cornichons. the mortadella was a 180 degree turn from the prepackaged deli type....

. And it was headcheese — and a darn good one. I was tempted to buy an order, but I already had ordered way too much. I feel like I need to be fair to Leo’s because back in NYC, Leo’s would be hard to beat. Like...

Any suggestions for a comprehensive tome on charcuterie? No squeamishness here – am looking for something from headcheese to pate to Weisswurst. Any favorites of the scrap-meat-oriented out there?

Turkey-schmurkey...Jones should make headcheese soda or bacon and liver soda, including bits of real meat “pulp”.

yep, definitely interesting in trying the lupa, esp. with batali I’m sure it will be all headcheese and strange things.

I had the beef braised in barolo last Sunday and it was superb. It doesn’t sound like he’d eat it, but the testa (headcheese) made a fine starter as well.

and don’t believe in buying. It’s also good with the Chinese equivalent of headcheese or with white blanched and vinegared pigs feet.