[Smashy the Hammer] [An Aspiring Luddite]
I carry no phone
An aspiring Luddite
In a wired world.
[Jeff Berry]
Jeff Berry is an early adopter of the Internet and the Web, a late adopter of Twitter, and declines to adopt Facebook. With the death of Google+, he's experimenting with federated platforms. He admins a medievalist Mastodon instance, and can found on the PlusPora diaspora pod. He hates cell-phones.

Toecheese
It's like headcheese with less snout and more hoof

9 June 2011

Some time ago, I made some headcheese and opined that while headcheese with no cheese was OK, headcheese with neither head nor cheese was crazy. That's why this isn't headcheese. It's probably not technically "toecheese" either, since a hoof isn't quite a toe, but I'm willing to stretch that point.

In any case, what this is, is slow-cooked offal, suspended in gelatin. I had, courtesy of a friend, goat hearts and goat's feet. I could think of nothing better to do with them than this. [The product about to chill]

Toecheese
The meat went into the brine for 24 hours, after which I rinsed it off and put it into another pot. I just covered the meat with water and left it to simmer for 4 hours, skimming it once.

[The product brining] I removed the solids and strained the liquid through cheesecloth. The hearts got minced, and any bits which I could pick off the feet also got minced. The bits got tossed into a loaf pan. To the liquid I added a couple of tablespoons of white wine vinegar and a pinch of salt. The liquid went over the solids and the whole thing went into the fridge. [Pre-gelatin] The result of all this effort is pretty darn tasty. With less meat and more broth, the tang of the vinegar is more upfront than it was with the headcheese, which is no bad thing. The appearance is not quite as nice, since the gelatin is slightly grey and there's more of it with respect to the meat. Still and all, making this sort of charcuterie is a great use for offal and those connective-tissue heavy bits and bobs. There are medieval recipes that often call for this sort of thing, which I will explore another day ...


Sausage update from last week: The garlic and whey sausage is drying happily away. Only minor mold issues, mostly due, I'm sure to the fact that I once made blue cheese in this aging chamber. A quick wipe with white vinegar and all is well. It's firming up nicely, but the outside hasn't hardened up, so things are looking good. And it smell great.
© 2011 Jeff Berry
The Aspiring Luddite