"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Thread Tools Display Modes
Old 12-17-2011, 10:13 AM   #31
Senior Cook
Join Date: May 2011
Location: Kingsville texas, south of c.c.
Posts: 108
Originally Posted by vitauta View Post
oooh spork, you have just conjured for me a perfect head cheese fantasy! i can practically taste the melty-meaty wanton dumpling on my tongue....
Ha Ha! How wanton are those dumplings exactly?

pmeheran is offline   Reply With Quote
Old 12-17-2011, 05:17 PM   #32
Executive Chef
Rocklobster's Avatar
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,747
French Canadian head cheese has the consistency of Creton. No gelatin, just held together with fat. I don't think you could slice it, we just scoop it out of the containers with a knife.

Rocklobster is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:44 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.