In article <Wu2dnUmCMoswAGjXnZ2dnUVZ_u-dnZ2d@supernews.com>,
"Janet Bostwick" <nospam@nospam.net> wrote:

> "George Leppla" <george@cruisemaster.com> wrote in message
> news:hd43e0029s3@news2.newsguy.com...
> snip
>
> > 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
> >
> That is very probably true. Take a dish, any dish, and each cook makes it
> slightly different and regionally it may be called something slightly
> different. I've no problem with that. As you say, it's all good. I've got
> to go look up a recipe now. I think it is pork and veal to make a loaf for
> sandwiches. Hope I can find the recipe. I'm hungry for the stuff now.
> Janet

There is always foot jell. :-) Very reliable...
You could add other meat to it (I have), put whatever appeals to you in
it then refrigerate it in a loaf pan for slicing. Adding knox gelatin
to it would make it even more solid at higher temps if you want to cheat!

Altho' the chicken foot stock I added to that grain was quite solid at
room temp! Room temp here is in the mid 70's.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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