We're #8

I've had some time off. It has been a nice weekend. Went to 7 Numbers on the Danforth with friends we haven't seen since the summer. Go clicky here and help make me #7 (currently I'm #8 which I found really funny). I also moved the TV down to the basement.

Today I made head cheese at work which was fun, had to kill production though due to unforeseen difficulties. I'll start again tomorrow.

Head cheese is essentially a terrine of meat from the head or trotters of hogs, simmered over a long period of time with aromatics. The cheeks and jowls are then diced put into a form and the stock that it was cooked in is reduced and poured over top. I think tomorrow I will add fine herbs, white wine maybe some mushrooms. No cheese or brain or buggers, The name head cheese is an unfortunate translation of fromage de tête (sounds better en francais). In English it sounds like something scraped out of an old sneaker. I think the Brits -clever as they are- have a different name sans any mention of cheese. Brawn is the name, and in Scotland it's potted heid. I like that as it reminds me of Mike Myers - " Heid. Pants. Now!" "He's gonna go cry on his huge pillaw."

This is a picture of some of the butchers - DDay, Malloy & Geordie. At the top of the pic is a brasoala curing, we all have extra pairs of clothing on because it's so damn cold.