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Old 11-01-2008, 02:44 AM   #1
Sous Chef
Join Date: Dec 2007
Location: Austin, TX.
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German Pickled Pork? Dave

Dave wrote...

"use the stock to make sous aka head cheese/ German pickled pork"

in a different thread about noodles...

Please, more info!

Eric, Austin Tx.

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Old 11-01-2008, 11:40 PM   #2
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Location: Fort Worth, TX
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I think that Dave was referring to the fact that pig's feet (pork trotters) are also used for head cheese and German pickled pork. The original thread - Dave's post.

Pig's feet are loaded with collagen .. makes a fantastic stock.

Take the meat from the trotters, chop it up, add some broth from cooking them - in a turine mold ... head cheese!

Pickled pigs feet ... ate them, too.
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
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Old 11-02-2008, 07:29 AM   #3
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Micheal in beautifull Fort Worth wrote..

"in a turine mold"... re: pickled pork feet..

I asked my mother about Aspic..

She told me "nobody cooks stuff like that anymore"

I've never had a "pickled herring" snack!

but "pickled pigs trotters were always" sort of behind the bar along with the
red pickled Eggs and sausages"

I love Kimchee, but noone else will even go with me to that side of Austin to eat.

In case no one knows... Fort Worth Tx. is one of the most pretty places on this planet..

with a very Rich history of art and all sorts of cool stuff..

Eric, Austin Tx.
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Old 11-14-2008, 11:04 AM   #4
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pickled pork - typical german, but I hate it... too fatty..

it's pickled porks trotters, as Michael said. Same as Haxen, but it's cooked with the skin, not grilled as Haxen.
You buy them ready to cook at the slaughterer...

anything else you want to know?
LiGruess cara ~~~ Life should NOT be a journey to the grave with the intention of arriving safely in a well preserved body, but rather to skid in sideways, chocolate in one hand, wine in the other, totally worn out and screaming "WOO HOO what a ride!"
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