Calves foot Aspic

maxine in ri <weedfam@gmail.com> wrote:

> No. I do not like P'tcha which is IIRC the Polish, Russian, or
> Yiddish name for Calvesfoot aspic.

It comes from the Turkish "paça", "foot" or "leg".

Victor

Omelet wrote:

> Thanks for the backhanded compliment. <g>
> I do know it tends to give dad a lot of energy and makes him feel
> better, so seems that "tonic for the elderly" concept is true.

Very high in protein.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Victor Sack wrote:
> maxine in ri <weedfam@gmail.com> wrote:
>
>> No. I do not like P'tcha which is IIRC the Polish, Russian, or
>> Yiddish name for Calvesfoot aspic.
>
> It comes from the Turkish "paça", "foot" or "leg".
>
> Victor

Thanks for that, Victor. I love learning about the origins of words (and
the recipes)

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

In article <0055983b$0$16792$c3e8da3@news.astraweb.com>,
Janet Wilder <kelliepoodle@yahoo.com> wrote:

> Omelet wrote:
>
> > Thanks for the backhanded compliment. <g>
> > I do know it tends to give dad a lot of energy and makes him feel
> > better, so seems that "tonic for the elderly" concept is true.
>
> Very high in protein.

And trace minerals...
--
Peace! Om

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

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On Nov 7, 4:39*pm, Omelet <ompome...@gmail.com> wrote:
> In article <95ydnZn0bftJXWjXnZ2dnUVZ_tCdn...@supernews.com> ,
> *"Janet Bostwick" <nos...@nospam.net> wrote:
>
> > 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
>
> Well, I've only looked at one and recommendations vary. *Personally, I'd
> shred some of the meat for texture (I'd not grind it!) and leave others,
> like the toungue, in big chunks. Tongue would have to be pre-cooked and
> peeled. *I've always pressure cooked it as that's how mom taught me to
> make it. :-) *Cheek meat is also pressured, then shredded. *I don't
> think I'd like the texture of ground meat in a luncheon loaf, but that's
> just me.

One might imagine that from "calves foot Aspic," it had to be all up
from there. Nope. Head cheese.

I remember that my late mother used to eat head cheese. She also ate
pickle loaf and pimento loaf.

Most of my memories of my mother are very good. Most do not involve
the various luncheon loaves she used to eat.
>
> I don't think there are any set rules. <g>

My rule is that I avoid luncheon loaf ;-)

> --
> Peace! Om

--Bryan

In article
<a6983dd1-cc4e-497a-bd30-21c5e4e50fdf@g27g2000yqn.googlegroups.com>,
--Bryan <classact@brick.net> wrote:

> On Nov 7, 4:39*pm, Omelet <ompome...@gmail.com> wrote:
> > In article <95ydnZn0bftJXWjXnZ2dnUVZ tCdn...@supernews.com>,
> > *"Janet Bostwick" <nos...@nospam.net> wrote:
> >
> > > 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
> >
> > Well, I've only looked at one and recommendations vary. *Personally, I'd
> > shred some of the meat for texture (I'd not grind it!) and leave others,
> > like the toungue, in big chunks. Tongue would have to be pre-cooked and
> > peeled. *I've always pressure cooked it as that's how mom taught me to
> > make it. :-) *Cheek meat is also pressured, then shredded. *I don't
> > think I'd like the texture of ground meat in a luncheon loaf, but that's
> > just me.
>
> One might imagine that from "calves foot Aspic," it had to be all up
> from there. Nope. Head cheese.
>
> I remember that my late mother used to eat head cheese. She also ate
> pickle loaf and pimento loaf.
>
> Most of my memories of my mother are very good. Most do not involve
> the various luncheon loaves she used to eat.

Same here. :-) Mom used to love head cheese etc. She also liked blue
cheese. I can't eat blue cheese 'cause to me, it just tastes like moldy
cheese. <ick> I do, however, love brie and so did she.

> >
> > I don't think there are any set rules. <g>
>
> My rule is that I avoid luncheon loaf ;-)

<lol> I'm not a fan of head cheese. I will NOT eat brains (not a zombie
thank you!) and I detest horse radish.

>
> --Bryan
--
Peace! Om

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

Web Albums: <http://picasaweb.google.com/OMPOmelet>
recfoodrecipes@yahoogroups.com
Subscribe: recfoodrecipes-subscribe@yahoogroups.com