Omelet wrote:
> In article <hd3s7j0doh@news6.newsguy.com>,
> George Leppla <george@cruisemaster.com> wrote:
>
>> Omelet wrote:
>>> I'd promised to upload and caption this series a couple of days ago. I
>>> originally made this back in 2007 when there was a cooking challenge on
>>> a.b.f. to cook something you'd not tried before, and it had to be
>>> complex, time consuming and on the edge of your comfort zone. <g>
>>>
>>> I'd been curious about Calves feet since I first saw them for sale
>>> around here so googled for recipes. This aspic (aka Calves Foot Jelly)
>>> is supposed to be good as a tonic for the elderly and it turns out that
>>> dad really fell in love with this recipe so I'll make it as often as he
>>> wants me to. It generally takes me two days to make a batch due to the
>>> cooling times, but I _can_ get it made in one day if I start early.
>>>
>>> It really is quite tasty...
>>>
>>> Pics here:
>>>
>>> <http://picasaweb.google.com/OMPOmelet/CalvesFootAspic#>
>>>
>>> Or:
>>>
>>> <http://tinyurl.com/y8us6du>
>>>
>>> Enjoy! :-)
>>
>> That looks delicious!!!!!
>
> Thanks! It can be a very visually attractive dish and it's very rich in
> flavor.
>
>> I've had that... my folks made it when I was
>> a kid. My Father also made Head Cheese... same idea but made with a
>> calves head. As kids, we were all pretty grossed out when he did that
>> but the results were great.
>
> My mom loved head cheese and made it at least a couple of times. :-) I'm
> not a horse radish fan tho' and she always added that, so I most often
> gave it a pass.
>
>> When I lived in PA, the Amish/Mennonites would make "Souse". Very
>> similar to Head Cheese except they added some better cuts of meat and
>> ground the meat into finer pieces and added some vinegar and diced
>> pickles to the mix I like that a lot but you don't see it around here
>> very often.
>>
>> George L
>
> I've read about Souse recently. I'd like to try making it some time!
> Iirc, it's strictly made with pork.


Well, that got me thinking. My folks made head cheese with a calves
head... but I also remember them making it with a pig's head. Souse is
all pork and usually has a lot of tongue meat in it, not so much skin, etc.

I took a quick Google and it seems that head cheese can be either beef
or pork.... and souse can be made with the whole pig's head, not just meat.

Hmmm. The more I read, the less distinct the line is between souse and
head cheese. I guess it really doesn't matter... it is all good as far
as I am concerned.

George L