226765 Mon Sep 26 15:02:15 -0700 2005 14 18 Manhattan 0 1205596 anybody know where i can get some good ones in the city? tanks! :) Mon Sep 26 15:02:15 -0700 2005 0 furryabdul 1 1205602 I think Otto has that ... not a fan myself. Mon Sep 26 15:29:43 -0700 2005 1205596 0 MMRuth 2 1205611 I had it at Otto. I was seated next to a few i-banker type guys who were eating a meat plate ... they weren't touching it so I tried it. Tastes like corned beef honestly, i think it's made & brined the same way. They make it downstairs. Mon Sep 26 15:49:40 -0700 2005 1205602 0 dd 3 1205631 I thought headcheese was made from the various odd head parts, like brains, etc. and set up in a gel and formed into a loaf. Mon Sep 26 16:32:48 -0700 2005 1205611 0 bystander99 4 1205634 it is exactly that. but it's sliced like cold cuts. Mon Sep 26 16:42:47 -0700 2005 1205631 0 dd 5 1205652 I do not think that the headcheese of today has any actual "head" parts in it (or cheese for that matter). Mon Sep 26 17:25:21 -0700 2005 1205634 0 JoBOO 6 1205675 sure it does. Headcheese is made with the scrapings of the head (jowls, cheeks, etc...) held together with gelatin. Otto and Babbo have excellent testa. I happen to prefer Babbo's since they serve it warm. Also, the Ukrainian butcher (Baczynski's?) on the west side of second ave., betweend St. Mark's and 9th St. has a few varieties in the case. Schaller & Weber and Konig in the Grand Central Market would probably be good sources as well. Mon Sep 26 19:32:26 -0700 2005 1205652 0 billh 7 1205752 I was at Otto this weekend, and we had a meat plate. Our waiter confirmed that headcheese is made out of head parts. Tue Sep 27 10:50:11 -0700 2005 1205675 0 icy 8 1205844 Wouldn't there be health issues in eating head parts (i.e., mad cow disease)? Tue Sep 27 15:44:53 -0700 2005 1205752 0 JoBOO 9 1205959 Since any head cheese I've seen is pork based, it's doubtful. Also, I don't believe the actual brain is used. That's saved for another dish. :D Wed Sep 28 08:56:20 -0700 2005 1205844 0 billh 7 1205756 Kurowycky, 124 1st Ave., makes good, quite mild head cheese, both "white" (in clear aspic) and "black" (blood mixed into the aspic). I prefer the black. The varieties from the 2nd Avenue butcher have a bit more spice. Salumeria Biellese, 378 8th Av., makes an excellent version, but you may have to order it ahead, 212-736-7376. While you're ordering, ask for some of their wonderfully bloody and delicious boudin noir. Tue Sep 27 11:14:33 -0700 2005 1205675 0 KRS 7 1205768 warm headcheese?! i never heard of that. wouldnt it fall apart? not wild about blood though... Tue Sep 27 12:35:38 -0700 2005 1205675 0 furryabdul 4 1205767 you're partly right: it's made with meat scraps but not brains. i like the ones that are tangy with vinegar. Tue Sep 27 12:34:18 -0700 2005 1205631 0 furryabdul 1 1205770 what is otto's? is it a deli or a restaurant? where is it? (thanks everybody for the information!) Tue Sep 27 12:37:26 -0700 2005 1205596 0 furryabdul 1 1205860 My recollection is that the Yorkville Packing House, 1560 2 Ave @ 81, carries about three or four varieties. Their sausages are also great Tue Sep 27 16:22:34 -0700 2005 1205596 0 HowardL