Episode 1- Squirrel Attack & Head Cheese

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Oh HEY! Welcome to our brand new SUPER COOL podcast! We’re gonna be telling lots of lies (shhh…don’t tell our mothers) and you might pick up a couple of useful (lol) facts on the way.

Totally unrelated, but would you eat cheese made in a skull? P.S. Mike spent a lot of time filming a jug for the sake of this podcast…enjoy!

2 Comments

  1. SiriuslySirius

    After Ben said that head cheese is French fine dining, it got me thinking. In fact, I paused the video to write this. I spent 10 years in south Louisiana and head cheese is far from fine dining. BUT, maybe it is French because of the French influence on Louisiana cuisine. Either way, Jamie is correct in his falsified story that head cheese was/is a means of using all of the animal – typically pig in the U.S. Nowadays, I am pretty sure that head cheese is no longer made from offal (the practice of using brains in food commercially has been deemed unsafe by the FDA – rightfully so). Rather, it is a terrine of cranial meat pieces and maybe other meaty bits like the trotters. I wonder if terrine is the proper word. Head cheese is not made into a pâté first, but rather uses the natural gelatin to maintain the meat bits’ loaf-like shape. “Terrine” sounds far more delicious than “meat jelly”. So, I’ll stick with “terrine”.

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