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Old 09-13-2006, 06:51 PM   #11
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The English call sulz headcheese, its made of pigs head and all the other parts that don't look too appealing. I like what the Dutch make better: frikandellen

Oh and the pigs leg is about 8 to 12 inches long.

raw:


and cooked:
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Old 09-14-2006, 02:34 AM   #12
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No, no adnan, I'm talking about German sultz!
Which is a broth cooked with pigs' feet (I like to add some smoked meat to it too) and becomes aspic with lots of meat in it.

Ok, here is how you do it. (oops, will be in trouble with measurements now...)
Get a big stock pot first.
Add 4-6 pig's feet (depending how much you want to make...),
1-2 smoked ham hocks (in Hu it would be some awsome ,double smoked meat, some smoked pork tongue too)
1 peeled onion cut in half (I like to brown the cut side in a dry skillet first, that gives the broth a nice color),
3-4 garlic cloves,
10-15 whole peppercorns,
1-2 peeled whole carrots and cover it generously with water. Salt and a pinch of paprika (never hurts!) and
simmer slowly until the meat falls off the bones.
By then the liquid will reduce about half or so.
I put my hand above the pot, into the steam, and when a sticky film covers my hand it is done and gelatinous.
Now you devide that goodness, I mean the meat into , say 6, deep , wide bowls. I like to slice the carrots (ok, ok, I admit I even score the vertically before slicing, so I get these cutsy flower thingies when sliced..) and put some of those in there too.
Ok, now you strain the liquid into a smaller pot and put it back to the heat.
Beat 2 egg whites, not too stiff just nice and foamy, and mix into the broth.
Keep on cooking and stirring, after a while the whites will harden and gather all the impurities from the broth.
Skim that off.
Now you could go ahead and use it, but I just have to have a clear aspic. So I strain it through a double layer of cheesecloth (rinse that in cold water first) and then pick every remaining fat bubble(?) with a napkin...ok, I"m anal...
You're almost done!
All you do next strain this golden goodness over the meat in the bowls!
BUT, do it really slowly, so you don't get bubbles (didn't I tell you I'm anal ?)
Chill until becomes aspic Voila!
Gosh it brings back memories too...
Anyway, when you serve it, provide lemon wedges for everybody. It is great sprinkled on top!

Geeeez, I talk too much!
And on top of that, I gave you the Hu way to make it!!
No problem, just don't add paprika and you get the German/Austrian version!
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Old 09-14-2006, 02:42 AM   #13
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yes, we are talking about the same thing here, headcheese:
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Old 09-14-2006, 07:17 AM   #14
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Okay, I'll admit that I had no idea what the **** eisben was until I read the title post. Sounds as though it'd be very good, like a classic German dish.

Hmmm...a clay cooker and Chilean wine, that'll work.
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Old 09-14-2006, 11:42 AM   #15
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adnan, that is headcheese on the pic, what I'm talking about is a big bowl of aspic with meat in it.In other words, aspic is the lead player.
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Old 09-14-2006, 12:18 PM   #16
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there's about a million different ways to make it and they are all called sulz... I think I'm going to give your recipe a try soon!
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Old 09-14-2006, 12:45 PM   #17
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Yes, try it! You will like it.
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Old 09-14-2006, 03:50 PM   #18
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adnan, your cooked leg looks lovely, but it won't fit in my little cooker.

I'm gonna skip the sulz...................
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Old 09-15-2006, 02:18 AM   #19
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When I buy them here, they are sometimes cut in 3 pieces, maybe that will fit in your cooker...
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