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Guanciale and head cheese I'm actually getting two heads because the folks I'm sharing the piggies with, don't want theirs. I've found an old receipe in a very old Gourmet cookbook for a terrine type dish in which you clean the head and stuff it with forcemeat, tie and poach it for serveral...

I'm getting half a pig and have asked for the head too. I plan to remove the cheeks for Guamcoale but what to do with the rest?? I have a receipe for making a head cheese but not really crazy about aspic-type stuff. What else can I do with my tasty morsel.

Concerning Confit I have a several confit receipes but the one I usually I learned from a French lady years ago. It takes a few days but is worth it and it's a bit long to place here. There are many great confit receipes online and in cookbooks. Some general information.The best way to get...

Didn't find the receipe with wine and port that was quoted... For the Steamed Goose, but I found lots of copy cats that said that they were reprints of Julia's recipes. I think I can probably figure something out. After reading about 200 goose receipes, there are some basics for me to follow.

Thanks for the steamed goose receipe. Do you still get the rendered fat? Goose fat is like the best thing in the world to me except for Fois Gras. It keeps in the frig for a really long time and is wonderful for cooking certain things. I also found a receipe for a Port Sauce that is reduced and...

Goose and Prunes Found a receipe that uses a prune sauce with chestnuts but I'm concerned that all my guests would get the runs. Don't know if cooking prunes into a sauce renders them harmless or not! Thanks, Martha

Foam in food. Difficult concept for me. Too many memories of dying doggies, people with epilipsy, post baby droll and bubbles. Just can't deal with foam. But appreciate the creativity.

Yes. I make pork confit and duck confit. That is how people kept food over the winter in Europe. Nothing was wasted. The legs and thighs of the duck were kept for confit, the breasts for roasting, the carcass for stock.

I'm getting a 15 lb fresh goose for Thanksgiving and would some ideas for ways to prepare it. Any suggestions. Martha

Source for no saturated fat I was watching "Take Home Chef" and he was preparing duck. He said that duck had no saturated fat. But after your message I checked my Protein Power Gram Counter and it said totally the opposite. But based on how wonderful duck skin tastes, I bet the Take Home...

This sounds wonderful. What I miss about living in CA is LEMONS-- and my lovely Myer lemon tree. I live in the Pacific Northwest now and it's too cold. Most people raise lemon trees in a green house (if you can afford one) and it's never warm enought for the fruit to set. Do have any...

Pickled Lemons I make these from a great middle east cooking book called "A Book of Middle Eastern Food: by Claudia Roden (Knoph). Ms. Roden has written other books about middle east food and her recipes starting me off in this very healthy and different style of food. My previous...

I looked up a bunch of the Zone Diet receipes. UGGGGGHHHH! Disgusting. Too much tofu. Mixing up tuna AND cottage cheese for a tuna plate. Icky! I don't know if there is a better cookbook using these principals but their online things are definely not appealing. I am currently using the...

I buy my miso at the health food store. Martha

Me so Amused. Very funny. Martha

I've been looking for a miso soup receipe for awhile. This sounds perfect. Miso soup is supposed to be very good for you immune system.