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(Food and Wine)   NO. This cannot be stressed or repeated enough. NO   (foodandwine.com) divider line
    More: Obvious, Aspic, Charcuterie, The Dish, Meat, Gelatin, Pork, savory meat jelly, chef Nicholas Delaroque  
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1336 clicks; posted to Food » on 06 May 2021 at 9:20 AM (6 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



38 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2021-05-06 8:24:24 AM  
What the hell is that thing?
 
2021-05-06 8:31:20 AM  
Dear God, not again!
Fark user imageView Full Size


/veteran of the mid-century
 
2021-05-06 8:38:44 AM  
i.kym-cdn.comView Full Size
 
2021-05-06 8:49:25 AM  
Aspic no but that pic reminds me that it's been a while since I've had some good head cheese.
 
2021-05-06 8:59:32 AM  
Good news, we aren't serving a fried egg on our house burger anymore.

It will be replaced with grilled Headcheese.
 
2021-05-06 9:16:11 AM  
Nutraloaf for foodies.
 
2021-05-06 9:33:29 AM  
King Crimson - Larks' Tongues In Aspic Part II (Live In Japan 1984)
Youtube 3NktorknC3E
 
2021-05-06 9:36:21 AM  
Same as with dick pics, you wait for them to ask before you give them an aspic.
 
2021-05-06 9:41:07 AM  
Fun fact:

The only reason aspic and gelatin are a thing is that they required refrigeration.  That meant that in the 40s and 50s you could only get them in the finest restaurants. Then with the advent of home refrigerators, only the rich could make them.

Finally now that everyone can make it, nobody likes it.
 
2021-05-06 9:41:12 AM  
Soviet Meat Jelly (ХОЛОДЕЦ) - Cooking with Boris
Youtube FwbnzEJSbRg

What the matter, comrade? You no like hoof?
 
2021-05-06 9:43:04 AM  
What the hell, I'd try it. I like head cheese. Let somebody else make it, though.
 
2021-05-06 9:58:52 AM  

tfresh: Aspic no but that pic reminds me that it's been a while since I've had some good head cheese.


Ditto, but minus the cheese
 
2021-05-06 10:01:38 AM  
It never left. It just became unfashionable because it became "amateur hour." You judge aspic by staring at Jell-O molds, clueless about actual terrines.
 
2021-05-06 10:02:42 AM  

brainlordmesomorph: Fun fact:

The only reason aspic and gelatin are a thing is that they required refrigeration.  That meant that in the 40s and 50s you could only get them in the finest restaurants. Then with the advent of home refrigerators, only the rich could make them.

Finally now that everyone can make it, nobody likes it.


I tracked down an out of print recipe book for a long-gone German restaurant from NYC that I'd heard great things about.  Finally find a copy....and it's, like, 25% aspic.
 
2021-05-06 10:04:08 AM  

brainlordmesomorph: Fun fact:

The only reason aspic and gelatin are a thing is that they required refrigeration.  That meant that in the 40s and 50s you could only get them in the finest restaurants. Then with the advent of home refrigerators, only the rich could make them.

Finally now that everyone can make it, nobody likes it.


Because, instead of using aspic & gelatin prudently and well, it was abused & mangled to the point where "Jell-O molds" horrify folks. When you watch asshats smother everything in "white truffle oil," you're looking at the "well, if it was great when used sparingly & judiciously, it'll be AWESOME if we put it on & use it with EVERYTHING - I must use it until I hate it!" effect. Problem is, few folks went back to look at what happened, never mind took the time to pry out the gems from under the rubble.
 
2021-05-06 10:06:28 AM  
 
2021-05-06 10:19:28 AM  
Absolutely f*cking not.
 
2021-05-06 10:23:14 AM  
It's pronounced "ah-sweepay"
 
2021-05-06 10:24:28 AM  
Fark user imageView Full Size
 
2021-05-06 10:27:39 AM  

Marcos P: It's pronounced "ah-sweepay"


It's pronounced "when you want to eat 6 types of nasty but only have time for 1".
 
2021-05-06 10:28:27 AM  

RolandTGunner: [Fark user image 678x333]


Looks like Fort Hot Dog.
 
2021-05-06 10:28:58 AM  
You can see right on the end there where the dead cat is.
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2021-05-06 11:16:06 AM  
Nope.
 
2021-05-06 11:35:42 AM  
i.pinimg.comView Full Size
 
2021-05-06 12:44:10 PM  

tfresh: Aspic no but that pic reminds me that it's been a while since I've had some good head cheese.


FYI: "Head cheese or brawn is a cold cut terrine or meat jelly, often made with flesh from the head of a calf or pig, typically set in aspic, that originated in Europe.


/the more you know!!
 
2021-05-06 12:47:55 PM  
I found some in a market in Munich with the ready-to-eat sandwiches. I was curious. Too curious.

All I can say is no. Absolutely not. Never again.

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2021-05-06 1:05:07 PM  
You guys drink broth, right?
 
2021-05-06 2:27:47 PM  
Why would I want to eat something that sounds like what I do when my butt itches?
 
2021-05-06 2:31:19 PM  
You gotta so it right and serve it right!

Example: braise ham hocks, reduce braising liquid, pick meat from bones, recombine the reduced braising liquid and your pork, allow to set.
Serve on a hot, thick cut slice of bread with some South Carolina barbecue sauce.

See, the aspic melts a little from the heat of the bread and mixes with the barbecue sauce, improving the barbecue sauce and dealing with the texture of the aspic.
 
2021-05-06 2:56:53 PM  
Aspic can be absolutely delicious. Romanians make a really good version with chicken.

The reactions to it here are remarkably childish.

/Stop liking what I don't like.jpg, etc.
 
2021-05-06 4:16:23 PM  
People in the south and older African Americans still eat head cheese.
 
2021-05-06 6:07:10 PM  

browneye: What the hell is that thing?


A sin against god and nature.
 
2021-05-06 7:09:48 PM  
I grew up kind of on the tail end of the jello mold craze, mom and auntie did a few but not too many, my favorite was tomato aspic straight outa the can.

Mom used to do a cranberry mold with orange peel that was dad's favorite, it was bitter so nobody liked it but took some anyway out of respect for dad. After he passed, mom made it for a thanksgiving but nobody took any and remarked about it, i told her it tastes bitter and it doesnt agree with most of us. She took it in stride and hasn't made it since. Bless her heart, she'll be 100 in 2 months...
 
2021-05-06 9:27:49 PM  
There's honestly nothing wrong with the concept and I suspect I could, myself, make some tasty and nutritious stuff in this style.

...but why must it always look like VomitLoaf?
 
2021-05-06 10:00:19 PM  
My Hungarian grandmother introduced me to the glorious pork dish that is jellied pig feet when I was a kid. FYI: it's farking delicious.
 
2021-05-06 11:28:01 PM  

drjekel_mrhyde: People in the south and older African Americans still eat head cheese.


And the Pennsy Dutch.
 
2021-05-07 12:22:10 AM  

Epicanis: There's honestly nothing wrong with the concept and I suspect I could, myself, make some tasty and nutritious stuff in this style.

...but why must it always look like VomitLoaf?


Because you maybe haven't seen a properly assembled terrine? What turned me on to these critters was a dinner I had nearly 21 years ago, during our honeymoon at Columbia Gorge Hotel. One of the dishes we enjoyed there was a terrine that was like artwork in cross-section, and the combination of flavors was so memorable that, over two decades later, I wax fondly about it. (They also did a wilted spinach with applewood bacon that was so good, I learned how to make it at home just so I could feed it to the wife. :) )
 
2021-05-07 2:57:32 AM  
I have a life long friend because of headcheese. I was living in Iowa at the time and was talking to an even newer transplant at the bar one night and the topic of headcheese came up. I have no idea how the topic came up, but it did. He was the first person outside of my family that had the same love and affection for this crazy meat jello that I did. He's also the person who called me a food whore. Which is accurate.
 
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