"Omelet" <ompomelet@gmail.com> wrote in message
newsmpomelet-59D2C9.10470307112009@news-wc.giganews.com...
> 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
>
Om, the souse recipes (head cheese, whatever) recipes that you are looking
at. . .do the instructions say to grind all the meat or just some of the
smaller bits for filler or none at all? Hope that makes sense.
Janet