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Come on - be adventurous, and I agree - it does have to be well-made. There is one brand that is like souse with caraway seeds - that one I don't like as much.
Oh man on crusty bread with spicy grainy deli mustard and lots of pickled whatever's.
For some reason I always crave pickled beets with my head cheese.
NOPE.
I grew up eating that crap. Gross. Did not like it then. Do not care to relive that part of my gastronomical life.
See, we butchered our own animals. So EVERY part of the animals were used....tongues, brains, hearts, kidneys, feet, blood....
No. Just no.
I did too but grew up in a city. Can't do it after eating some of the things you mentioned and other
things as well (gizzards, chicken liver, pickled pigs feet, blood sausage).
It comes in at least two main forms. Sulze is the form most common in Germany, which is pickled with vinegart. Common American head cheese does have the tang of pickling. I like them both just fine, but I rarely eat cold cuts. If I needed to choose a cold cut, head cheese would be one of my first choices.
In fact, now that youve mentioned it, I might buy some next time out.
Come on - be adventurous, and I agree - it does have to be well-made. There is one brand that is like souse with caraway seeds - that one I don't like as much.
I'd try it if I could find some made by a full service butcher shop or an Amish farmer... or something.
The stuff in the supermarket looks terrible.
I'd try it if I could find some made by a full service butcher shop or an Amish farmer... or something.
The stuff in the supermarket looks terrible.
I like the Boar's Head brand of head cheese - and it's actually visually appealing (well, to me).
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