Fun with Regional French cuisine

[chrose]

Originally Posted by shroomgirl

Say do you have a good recipe for Tete de Porc? I like the one with chunks of meat in a gelatin/vinegar/parsley aspic mold. Sliced and served with cornichons, baguette and red onion slices. Apparently pig heads are thrown out.

Ahh Head Cheese! I was the lucky one 2 years running I got to pluck the head and make the "cheese". As I recall the only difference we did from what you wrote was that we had shallots and Tarragon in place of the parsley. Otherwise pretty much the same. It's a far cry from what you may find in the stores.

[shroomgirl]

I was almost dared into trying it by a french chef that ran Cafe Provencal.....all it took was one bite, anytime it was on the menu it was the ap of choice. No commercial product comes close.
Head cheese to me is more shmush and less aspic.
Umpteen years ago the restaurant I worked in made homemade coarse country pate with ham running down the middle of the log with ends of bacon around the outside. It too was pretty fine.
I've got access to good meats, any kind of fat or innerd or head.

[diane]

I know it is exceptionally silly to be put off by a pigs head, because I understand there is plenty of good meat to be had. And they are cheap. It is just there is 'something' about them.

I do appreciate Robbie Burns enjoyed a sheeps head for breakfast, and while I am full of admiration, I lack his robust Scottish fortitude. And I am inclined to pass on a Tartars steak too. All that sweat and saddle would be Too Much altogether. I feel myself wilting as I speak.

[Mikeb]

In reply to the provence 'test':

1. Mediterranean Sea
2. herbes de provence
3. roustide
4. True
5. Tapenade
6. Spain
7. Piperade
8. Bayonne
9. Gastrique
10. Confit. The word also refers to the technique of making any sort of preserves (ex. confiture de fraise, onion confit, etc...)
11. The enlarged liver of a force-fed duck or goose.
12. Cassoulet

. Vocabulary words--------translate to English

13. Cote - quote
Côte - coast, or when used in côte de boeuf or veau it means ribeye steak
Côté - side
14. Lamb or goat leg
15. Veal sweetbreads
16. Parsley
17. Tarragon
18. Pepper
19. Laurel leaf or bay leaf
20. Fennel
21. Sausage
22. Salt
23. 'by oven', or meaning to put something in the oven (mettre au four)
24. Roasted
25. Boiled

Green peppercorns, although by your usage you might be thinking of a 'poivron vert', which is a green bell pepper.