"Sheldon" > wrote in message
...
On Aug 6, 4:37 pm, "Kswck" > wrote:
> "Sheldon" > wrote in message
>
> ...
>
> James > wrote:
>
> > If you ever had headcheese you've had asshole.
>
> The head cheese you suck up... smega breath James!
>
> Head cheese is heavily gelatinized broth and seasonings, the meat
> contained therein is cheek and tongue, thats all. Head cheese is the
> safest coldcut; it's well cooked, contains the least curing agents, is
> lowest in fat, and all the meat is easily identifiable chunks, no
> mystery meat.
>
> All scrumptous:http://www.foodsubs.com/MeatcureCC.html
>
> head cheese; headcheese
> Not a cheese at all, but a sausage made from the meaty bits of the
> head of a calf or pig (sometimes a sheep or cow) that are seasoned,
> combined with a gelatinous meat broth and cooked in a mold. When cool,
> the sausage is unmolded and thinly sliced. It's usually eaten at room
> temperature. Head cheese can be purchased in delicatessens and many
> supermarkets. In England this sausage is referred to as brawn, and in
> France it's called fromage de tęte — "cheese of head."
>
> © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
> LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
> ---
>
> Can you provide me the link to the Food Lover's Companion?
> I have a paperback copy, but can't find anything online-just the paperback
> for sale.
Amazon has the book but it seems the latest version is in paperback
only.
Thanks anyway.