The Best Slice of Charcuterie Comes Out of a Whole Pig's Head Prime Time
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Date: 2020-05-20
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Comments and reviews: 10
CommentCop
Do you even know what 3 or 4 slices does to an already amazing sandwich? Make your favourite/best sandwich YOU enjoy but this time add a few slices of good quality head cheese. Oh gawdz, it will change your life for the better. I am literally salivating typing this to y'all. Hahahaa! (A Canuck saying, y'all LOL! How ridiculous is that, eh)It's midnight at the moment for me and, damn, I am lucky. I got a 24hr Italian bakery/deli 5 minutes away. Guess who's lighting up a blunt and going for a walk? Guess who's going to be making an amazing sandwich that Scooby and Shaggy would fight me for? One of the greatest things about this bakery is the head cheese they make. Wooooh babay! Stomach's already rumbling in anticipation. LOL! I will see y'all laterz. lol y'all LOL! Eh!
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Do you even know what 3 or 4 slices does to an already amazing sandwich? Make your favourite/best sandwich YOU enjoy but this time add a few slices of good quality head cheese. Oh gawdz, it will change your life for the better. I am literally salivating typing this to y'all. Hahahaa! (A Canuck saying, y'all LOL! How ridiculous is that, eh)It's midnight at the moment for me and, damn, I am lucky. I got a 24hr Italian bakery/deli 5 minutes away. Guess who's lighting up a blunt and going for a walk? Guess who's going to be making an amazing sandwich that Scooby and Shaggy would fight me for? One of the greatest things about this bakery is the head cheese they make. Wooooh babay! Stomach's already rumbling in anticipation. LOL! I will see y'all laterz. lol y'all LOL! Eh!
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Benjamin
Bingo Bango! New episode is up! We make this in our butcher shop all the time and wanted to share it with y'all. Great way to use the whole head and utilize the natural gelatin in the skin to mold it all together. Doesn't need fancy tricks, just a little time, a little water, and a sharp knife. Follow us themeathook, brentonyoung, and if you're really desperate, benjaminstephen. See ya next week for another fun one!
reply
Bingo Bango! New episode is up! We make this in our butcher shop all the time and wanted to share it with y'all. Great way to use the whole head and utilize the natural gelatin in the skin to mold it all together. Doesn't need fancy tricks, just a little time, a little water, and a sharp knife. Follow us themeathook, brentonyoung, and if you're really desperate, benjaminstephen. See ya next week for another fun one!
reply
Ben
You guys do so many 'BBQ show' or 'vacationy meat' shows. it's fun to watch you get back into your butcher smarts. Yes it's not as Food-TV. but it's also way more down to earth. The animals have heads, legs, tails. And if we're going to kill and eat them, lets get real about it. Oh man that looks fantastic. I do these things. I eat these things. Show me what I'm missing. Don't hide the reality from me.
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You guys do so many 'BBQ show' or 'vacationy meat' shows. it's fun to watch you get back into your butcher smarts. Yes it's not as Food-TV. but it's also way more down to earth. The animals have heads, legs, tails. And if we're going to kill and eat them, lets get real about it. Oh man that looks fantastic. I do these things. I eat these things. Show me what I'm missing. Don't hide the reality from me.
reply
Troy
I love your guys video and watch like everyone of them but I wish you guy would bring a taster person that actually has taste buds! I want to try to make some of the stuff on your videos but wonder if it's even worth it cause you guys say everything thing that goes in your mouth is good even raw sausage and the other day I tried some and it was nasty! Get a taster on your show that we can trust!
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I love your guys video and watch like everyone of them but I wish you guy would bring a taster person that actually has taste buds! I want to try to make some of the stuff on your videos but wonder if it's even worth it cause you guys say everything thing that goes in your mouth is good even raw sausage and the other day I tried some and it was nasty! Get a taster on your show that we can trust!
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Dominic
Hi guys! Just wanna say i'm thank you for this show! I am a culinary student tryin' to be a chef and i'm learning a lot of information from this show! I watched and will watch every episode of it! I'm learning stuff i'm sure i will not learn in my internship or my work because we don't exactly handle those ingredients that much! You guys are very very inspiring! More power!
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Hi guys! Just wanna say i'm thank you for this show! I am a culinary student tryin' to be a chef and i'm learning a lot of information from this show! I watched and will watch every episode of it! I'm learning stuff i'm sure i will not learn in my internship or my work because we don't exactly handle those ingredients that much! You guys are very very inspiring! More power!
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bad
You can try to make a pork sisig with that whole head (meat, cartilage, brain and fat) while with a delicious soup when you boil the skull (bones), tongue and eyes for atleast 3 hours. I hope you can make it. Thanks
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You can try to make a pork sisig with that whole head (meat, cartilage, brain and fat) while with a delicious soup when you boil the skull (bones), tongue and eyes for atleast 3 hours. I hope you can make it. Thanks
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Miko
In the Philippines, we just dice the whole mask, add salt, pepper, chillies, mayo(optional. Sizzle on a pan until cooked nicely. The dish is now called a SISIG. Tastes great and matches pretty well with beer too!
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In the Philippines, we just dice the whole mask, add salt, pepper, chillies, mayo(optional. Sizzle on a pan until cooked nicely. The dish is now called a SISIG. Tastes great and matches pretty well with beer too!
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Paddy
It's the eyes. I can tolerate the snout and the ears, but it's the eyes that freak me out. I don't want those eyes 'watching' me as it is being carved open and into various cuts.
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It's the eyes. I can tolerate the snout and the ears, but it's the eyes that freak me out. I don't want those eyes 'watching' me as it is being carved open and into various cuts.
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Alan
Those slices would be great for repairing the soles of your shoes. Slice it the Italian way: several molecules thick. Imagine that fat melting on your tongue all by itself.
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Those slices would be great for repairing the soles of your shoes. Slice it the Italian way: several molecules thick. Imagine that fat melting on your tongue all by itself.
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vleoralv
How do you find a whole animal butcher shop? When I was growing up they seem to be everywhere but now I never see them. Im in Denver Colorado. Any ideas you can share?
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How do you find a whole animal butcher shop? When I was growing up they seem to be everywhere but now I never see them. Im in Denver Colorado. Any ideas you can share?
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