287892 Thu Nov 15 08:39:58 -0800 2001 10 27 General Chowhounding Topics 0 1551322 Just read a reference to head cheese on the 'when i first realised i was a chowhound' thread and I have no idea what it is. Can you get it in UK as it's not something I have ever come across? Thu Nov 15 08:39:58 -0800 2001 0 Charlene Leonard 1 1551323 Hi Charlene, Picture a thin slice of stiff jellied consomme studded with a mosaic of bits of meat. It's made by boiling the head of a calf until the meat falls from the bones, you chop all the meat, return it to the broth with seasonings and herbs, place it in a mold and chill until it's solid. I like it very much. I've seen it in France. I'd be surprised if it can't be found in the UK too. It might go by another name though. Pat Thu Nov 15 08:54:23 -0800 2001 1551322 0 Pat Hammond 2 1551325 Sounds very similar to Brawn ( although that tends to be made with a pig's head, I have had it with a calf's head ) The French version tends to be a little more refined than its english cousin, but the flavour of the UK version is much more robust. A good butcher ( particularly up north) should have some around this time. I believe ( and I may be wrong ) that it was a winter speciality as the pig/cow was killed in late autumn and turned into various bits to see a family through the winter. Thu Nov 15 08:59:19 -0800 2001 1551323 0 Simon Majumdar 3 1551329 Right you are, Simon. Brawn is another name for it. Now that I think about it, I believe I saw some in either Selfridge's or Harvey Nichols one December. Pat Thu Nov 15 09:26:43 -0800 2001 1551325 0 Pat Hammond 4 1551336 Incidentally, this is also a rather popular traditional item in Central Europe - I can't remember the German word for it (probably something with "Sulz"), but Czech call it tlacenka (tlah-chenka) and it's made in two varieties - a light colored and a dark (reddish-brown) colored one, which also has bits of organs. Both are very very cheap and popular "manly" snacks, usually served with a splash of vinegar, some ground black pepper, a bit of pickled onion and fresh bread. Thu Nov 15 11:34:13 -0800 2001 1551329 0 Katerina 5 1551344 This all sounds so much tastier than the head cheese loaf you see behind the deli counter of your average supermarket in any of the various rust-belt, post-industrial cities and small central Californian country cities I've spent time in. I'm a big, big fan of cabeza tacos, and have, thus, often thought I'd like head cheese, but have been totally disappointed by the stuff I can get. I don't suppose anyone has any thoughts on getting something a bit less like industrial leavings in a place like Philly? Gabriel Thu Nov 15 12:44:01 -0800 2001 1551336 0 Gabriel Solis 6 1551354 I would be shocked if you couldn't find some good stuff at Reading Terminal Market or the Italian Market. Shocked. Thu Nov 15 14:49:47 -0800 2001 1551344 0 Andrew 6 1551363 Just a guess, as I don't eat head cheese, but what about the Pa Dutch deli counters at Reading Terminal. Also, I think there's still a counter there that sells German products, and I believe there's a German neighborhood somewhere in Phila. If there's an Italian variant of it, try 9th street. Thu Nov 15 16:58:11 -0800 2001 1551344 0 saucyknave 4 1551338 I just finished up a portion of "brawn, sulze, etc." last night as a late night snack. For those of you brave enough to try head cheese (and STOP thinking too much about it :-) you may be pleasantly surprised. Altho I occasionally get some from Zabar's, I primarily buy mine at a neighborhood specialty Hungarian shop on 81st Street and Second Ave, whenever I happen to be on the Upper East Side. Mmmm....good. I particularly love the stuff when it's steeped in vinegar and paprika. An acquired taste--but once acquired, never forgotten. Thu Nov 15 12:04:33 -0800 2001 1551329 0 LynnKane 1 1551332 This is one of those questions that you're really better off not asking. Thu Nov 15 11:13:13 -0800 2001 1551322 0 chris o 1 1551385 Yes, head cheese by any other name is called Brawn. If you can't find it locally, I would be happy to supply Mrs. Rombauer's recipe to anyone who has a long afternoon, a great big stock pot and a spare pig or calf's head available and would like to make it from scratch. If a couple of american suburban teenagers can make it... Also, I agree about the availability of head cheese at the Reading Market in Philly. With so much scrapple available, head cheese has to be in relatively abundant supply. Thu Nov 15 22:24:47 -0800 2001 1551322 0 Olympia Jane