General fitness, health and nutrition · Public discussion

Re: Suckling pig's head

Andy · 2007-04-01T00:57:06+00:00

Victor Sack said... That's what was for dinner. Not a whole head, to be sure, for the tongue was missing and there was only a bit of brains (too little, even considering it is just a suckling pig). Most of the skull was fortunately missing, too, but the jaws, teeth and all, were very much present. I deboned - de-jawed - actually, the head, which was not such a hot idea, I now think, as it is a lot of meticulous work. First cooking the head would have made it much easier. I cooked the head in a flavourful mix of beef and chicken stock, to which I added a large onion cut in rings, and various and sundry herbs and spices. I brought the stock to the boil, put the head into it, brought it to the boil again and reduced the heat to simmer. After a few minutes the broth had to be skimmed. I then let it simmer for about 1.5 hours. I served the head with some pasta. The meat was extremely tender and flavourful, particularly the snout. Victor You came SO close to scrapple! Andy Note to self: Order scrapple at Sunday brunch!

Started by Andy · 1 April 2007 · Last activity 1 April 2007 · 6 posts · 230 views

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Original section: General fitness, health and nutrition
Published: 1 April 2007
Last activity: 1 April 2007
Original author: Andy
Posts: 6
Discussion status: Public discussion
Total views: 230
Views / 30 days: 0

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Original post
Andy
Archived post

1 April 2007, 00:57 UTC #1

Victor Sack said...
Quoted message said:
That's what was for dinner. Not a whole head, to be sure, for the
tongue was missing and there was only a bit of brains (too little, even
considering it is just a suckling pig). Most of the skull was
fortunately missing, too, but the jaws, teeth and all, were very much
present. I deboned - de-jawed - actually, the head, which was not such
a hot idea, I now think, as it is a lot of meticulous work. First
cooking the head would have made it much easier.
I cooked the head in a flavourful mix of beef and chicken stock, to
which I added a large onion cut in rings, and various and sundry herbs
and spices. I brought the stock to the boil, put the head into it,
brought it to the boil again and reduced the heat to simmer. After a
few minutes the broth had to be skimmed. I then let it simmer for about
1.5 hours. I served the head with some pasta. The meat was extremely
tender and flavourful, particularly the snout.
Victor
You came SO close to scrapple!
Andy
Note to self: Order scrapple at Sunday brunch!

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Felice Friese
Archived post

1 April 2007, 01:29 UTC #2

"Andy" <q> wrote in message news:[email hidden]...
Quoted message said:
Victor Sack said...
Quoted message said:
That's what was for dinner. Not a whole head, to be sure, for the
tongue was missing and there was only a bit of brains (too little, even
considering it is just a suckling pig). Most of the skull was
fortunately missing, too, but the jaws, teeth and all, were very much
present. I deboned - de-jawed - actually, the head, which was not such
a hot idea, I now think, as it is a lot of meticulous work. First
cooking the head would have made it much easier.
I cooked the head in a flavourful mix of beef and chicken stock, to
which I added a large onion cut in rings, and various and sundry herbs
and spices. I brought the stock to the boil, put the head into it,
brought it to the boil again and reduced the heat to simmer. After a
few minutes the broth had to be skimmed. I then let it simmer for about
1.5 hours. I served the head with some pasta. The meat was extremely
tender and flavourful, particularly the snout.
Victor
You came SO close to scrapple!
Andy
Note to self: Order scrapple at Sunday brunch!
Note to Andy:
I'm serving it for breakfast tomorrow, along with Barb's Neighbor's Raw
Apple Cake. Pork and apple are a match made in Heaven.
Felice

Report
Sheldon
Archived post

1 April 2007, 01:50 UTC #3

Andy q said:
Victor Sack said...
Quoted message said:
That's what was for dinner. Not a whole head, to be sure, for the
tongue was missing and there was only a bit of brains (too little, even
considering it is just a suckling pig). Most of the skull was
fortunately missing, too, but the jaws, teeth and all, were very much
present. I deboned - de-jawed - actually, the head, which was not such
a hot idea, I now think, as it is a lot of meticulous work. First
cooking the head would have made it much easier.
Quoted message said:
I cooked the head in a flavourful mix of beef and chicken stock, to
which I added a large onion cut in rings, and various and sundry herbs
and spices. I brought the stock to the boil, put the head into it,
brought it to the boil again and reduced the heat to simmer. After a
few minutes the broth had to be skimmed. I then let it simmer for about
1.5 hours. I served the head with some pasta. The meat was extremely
tender and flavourful, particularly the snout.
Quoted message said:
Victor
You came SO close to scrapple!
Actually closer to Sulze.
Sheldon

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Andy
Archived post

1 April 2007, 02:42 UTC #4

Felice Friese said...
Quoted message said:

"Andy" <q> wrote in message news:[email hidden]...
Quoted message said:
Victor Sack said...
Quoted message said:
That's what was for dinner. Not a whole head, to be sure, for the
tongue was missing and there was only a bit of brains (too little, even
considering it is just a suckling pig). Most of the skull was
fortunately missing, too, but the jaws, teeth and all, were very much
present. I deboned - de-jawed - actually, the head, which was not such
a hot idea, I now think, as it is a lot of meticulous work. First
cooking the head would have made it much easier.
I cooked the head in a flavourful mix of beef and chicken stock, to
which I added a large onion cut in rings, and various and sundry herbs
and spices. I brought the stock to the boil, put the head into it,
brought it to the boil again and reduced the heat to simmer. After a
few minutes the broth had to be skimmed. I then let it simmer for

about
Quoted message said:
Quoted message said:
Quoted message said:
1.5 hours. I served the head with some pasta. The meat was extremely
tender and flavourful, particularly the snout.
Victor
You came SO close to scrapple!
Andy
Note to self: Order scrapple at Sunday brunch!
Note to Andy:
I'm serving it for breakfast tomorrow, along with Barb's Neighbor's Raw
Apple Cake. Pork and apple are a match made in Heaven.
Felice
Well, but... but... nobody OK'd that with ME!?! Dammit.
And I didn't even get an invite!
Maybe I'll just go and re-check my mailbox, in the deep and dark of night.
Braving all the fearful things that go bump in it.
Shirley there must be some mistake!
The woods are lovely, dark, and deep,
But I have promises to keep,
And miles to go before I sleep,
And miles to go before I sleep.
NOPE. Empty.
🙁
Andy

Report
Felice Friese
Archived post

1 April 2007, 14:50 UTC #5

"Andy" <q> wrote in message news:[email hidden]...
Quoted message said:
Quoted message said:
Quoted message said:
You came SO close to scrapple!
Andy
Note to self: Order scrapple at Sunday brunch!
Note to Andy:
I'm serving it for breakfast tomorrow, along with Barb's Neighbor's Raw
Apple Cake. Pork and apple are a match made in Heaven.
Felice
Well, but... but... nobody OK'd that with ME!?! Dammit.
And I didn't even get an invite!
Maybe I'll just go and re-check my mailbox, in the deep and dark of night.
Braving all the fearful things that go bump in it.
Shirley there must be some mistake!
The woods are lovely, dark, and deep,
But I have promises to keep,
And miles to go before I sleep,
And miles to go before I sleep.
NOPE. Empty.
🙁
Andy
Good Lord, deliver us from triple segues! Sorry, about the invite, but! I'm
sharing the scrapple with the daughter who will pick my nursing home.
Felice

Report
Andy
Archived post

1 April 2007, 19:16 UTC #6

Felice Friese said...
Quoted message said:

"Andy" <q> wrote in message news:[email hidden]...
Quoted message said:
Quoted message said:
> You came SO close to scrapple!
>
> Andy
> Note to self: Order scrapple at Sunday brunch!
Note to Andy:
I'm serving it for breakfast tomorrow, along with Barb's Neighbor's
Raw Apple Cake. Pork and apple are a match made in Heaven.
Felice
Well, but... but... nobody OK'd that with ME!?! Dammit.
And I didn't even get an invite!
Maybe I'll just go and re-check my mailbox, in the deep and dark of
night. Braving all the fearful things that go bump in it.
Shirley there must be some mistake!
The woods are lovely, dark, and deep,
But I have promises to keep,
And miles to go before I sleep,
And miles to go before I sleep.
NOPE. Empty.
🙁
Andy
Good Lord, deliver us from triple segues! Sorry, about the invite, but!
I'm sharing the scrapple with the daughter who will pick my nursing
home.
Felice
I just KNEW we weren't alone. <vbg>
Andy
Help! I'm out of aspirin!!!

Report

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