The word itself has little to recommend it. Ass Pick. Asp Ick. A-Spic. And the thing itself, in all honesty, has even less appeal. But I had to do it. This was after a 12 hour stock making session, reduction late into the night, and a bourbon-fueled facebook conversation with the most lovely people. It kept me stoked. Pigs feet and every imaginable body part emptied from the freezer. Enough skin to solidify liquid nitrogen. And then there it is. I should have clarified it more. The top is less translucent than it ought to be. The meaty bits a little less generous than they could have been. And it's actually quite mellow. None of the acidic bite of good head cheese. Just a mellow meat jello. I had a few slices so far. NOW what the hell do I do with it??
Freeze portions for bouillon. Ew.
ReplyDeleteI hope you realize the beautiful healing properties of this jello .
ReplyDeleteFor those who suffer the slightest stomach or digestive aliments you have served up wonderful redemption. It is also another way of using up that bounteous animal's parts that may not have been eaten and provided another meal.
Would it work in a soup or stew like Michelle said? That would make me want to make it, honestly. Since you could effectively freeze amusingly shaped portions to be used for quick broth starts.
ReplyDeleteI guess I'm weird, I think that looks delicious. I would slice it thin and eat it on buttered toast!
ReplyDeleteKonstantina, yes, I just ate slices as is. But I do think the rest will need to go into a soup, be frozen or made into "pocket soup" !
ReplyDeleteI find meat jello to be just the thing on a hot day (although I usually make mine with wine and/or wine vinegar as part of the broth).
ReplyDeleteJust mouthwatering...looks delicious!
ReplyDeleteI assume I am just odd, I think that seems delicious. I might portion it skinny and also try to eat this in buttered toast! Flower Lace Bra
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