I don't know yet but it smells amazing.
Definitely grosser looking than when I cook fish heads.
I can still see his cute little ears hiding his eye, as if he knew what the future held.
Do you have to special order the head or is there a shelf of them?
not that you shouldn't just chow down on some pig face.
I'm finding the picture kind of anatomically mystifying. I mean, generally, pig head, sure. But in detail I'm lost.
Neb has taken his first head. Today he is a man of the Unfogged and may speak around the council fire.
I think the main thing is the skin is sliding off, so you have a chin that's lolling off away from the jawbone and a soft palette (I think) that's making a break for the left ear.
neb, I demand to know your intentions towards this pig's head.
That's a really nice stock pot you have there, neb.
You should mount the skull and hang it on your wall.
6: I got it from the a stand at the Berkeley farmer's market. I asked for a head last week; this week they had it for me (frozen, not fresh, and because that disappointed me, they sold it to me for $10 rather than $15). I am making head cheese.
I'm afraid I've already tossed the skull (which I also broke in half, detaching the jawbone from the upper part), though I guess I could recover it.
There is a LOT of fat on a pig's head, lemme tell you.
Your terrine presentation could use some work.
Is head fat equally as delicious as belly fat?
Well, I'm not curing it or anything, but ... probably. (I rendered a bunch directly, but also skimmed an insane amount from the stockpot. The latter is already seasoned, obviously, so perhaps I shouldn't have mixed the two, but eh. It'll be fine as long as it's only used for savory applications which is all I would really use it for anyway.)
If I do this again I'd be tempted to take a big ol' rectangle from the forehead or neck or something and make lardo.
Nice. I mean "stylee" is kinda grating, but you fucking took fat from a head and are gonna make homemade head cheese so much love.
Aha, on my phone, the photo is rotated so that it's harder to make out the features. Now that I know it's Maurice, I'm heartbroken.
It was more cheerful when you thought it might have been a raccoon or something?
Every pig is precious to his or her mother, unless the farrowing crate drives the sow nuts and she crushes them.
Somehow I always had the impression that brains were part of head cheese. Apparently not. Good to know you're not courting prion diseases, neb.
Another season, another reason, for making encephalopathy.
Isn't "stylee" descended from notions of Chinese Pidgin English?
Jamaica, to the best of my knowledge.
That knowledge comes from urban dictionary, though, so who knows.
Oh, what do you know, it's in the OED. First citation "Rap--Sugarhill stylee". Their note is "A Jamaican origin is sometimes suggested, but there is apparently no documentary evidence earlier than quot. 1982."
I associate arbitrary additions of -ee with Chinese Pidgin English and therefore today usually in racist comments, but maybe it appears elsewhere.
Definitely grosser looking than when I cook fish heads.
Oh, great. We can't even answer. (We can't talk.)
I am an enthusiastic carnivore and this makes me queasy.
Regarding the OP, allow me to be the first to say, that looks fucking disgusting.
See? Even Stanley wants a whiff of it.
But it smelled good.
Until it was ruthlessly slaughtered.
34: Maybe so, but what are looks to a pig?
Marin Sun Farms sells them fresh, not frozen, neb! Homemade head cheese is lovely, enjoy!
So does True Grass, on occasion, anyway. It seems to have worked out anyway though!