Food Question for all...

[firechef]

Anyone know what fromage de tete is?

I do... Any one like it? Anyone have any recipes for it?

[Old Bay]

Quote:

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Anyone know what fromage de tete is?

I do... Any one like it? Anyone have any recipes for it?

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I don't do head cheese--I don't even like to look at it. I can eat tongue and mountain oysters--that is all the fifth quarter I have learned to eat.

[Gourmet_Mom]

Oh...LJ, I wish I knew where Hooker's (William's grandmother) recipe was. It's around here somewhere in a drawer I bet. If I ever come across it, I'll send it to you. (I'll ask around and see if she gave the recipe out to anyone.)

One of my favorite stories from William's childhood centers around this stuff. He LOVES IT!

The story goes that Hooker made some head cheese for him and put it in the front part of the greenhouse to chill....it was winter obviously. Somehow the door was left ajar and Mazy, William's dalmation, nosed her way in and ate every last bit of it. I don't know who was more angry...William or his grandmother! Probably Hooker, 'cause I think it is a long involved process.

[labradors]

There are only things I know about head cheese. First, it's a terrine of strange meats, not a cheese.

Second, in one episode of Night Court, Christine's father offers her a head cheese sandwich and, when she says she doesn't like it, he says, "It kept you regular all through high school." LOL!

[Roxanne 21]

LJ---my grandmother in NH used to make this every year with the "harvest" of sheep----yukk!!!! (but that was in my younger days and I was not amenable to those thangs!!!) And I am not amenable to that to this day!!! YUCKKK!!!!

She loved it though----Bless her for her palate!!! It did not rub off on her granddaughter ---- too many weird concoctions she would come up with-----loved that generation!!!!

[Old Bay]

They wasted nothing. God bless 'em.

[Roxanne 21]

Ain't that the truth-----I lived that and can positively support THAT statement!!!!

[luvnit]

Fromage de tete

Here is a photo for ya!

[Old Bay]

Quote:

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Fromage de tete

Here is a photo for ya!

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Always reminded me of an opaque (?) stained glass window in various shades of beige (?). Not even more attractive than my corn beef pate'.

[Gourmet_Mom]

You're not going to believe this, but you can still buy this here at groceries stores. Not as colorful as the picture Laura posted, more like Bill's description. William recognized it right off the bat. He said Hooker's was made with the meat cut into smaller chunks, though. Then he wanted to know when I was going to make some. "I'd eat some right now with some vinegar." Athough, I think I could eat this before I could eat liver pudding. EWWWW!

Hey LJ, we also call it souse meat here. You can do a google search and come up with a lot of recipes. They're all pretty much the same. When you read them, you will understand why I always include the pig's feet in my daddy's Brunswick Stew. There is no gelatin product in the "stuff". The boiling liquid of the pig parts has the natural "gelatin" needed to congeal the "product". The pig's feet do the same thing to the Brunswick Stew...causing it to "thicken". REAL Brunswick Stew should be very thick, not soupy.