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Estevan

Posts: 1890
Joined: Dec. 20 2006
From: Torontolucía

RE: Boars head (in reply to Pimientito

quote:

this whole meal which should feed 6 people

- for several days!

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  REPORT THIS POST AS INAPPROPRIATE |  Date Jan. 16 2010 15:25:13
 
Estevan

Posts: 1890
Joined: Dec. 20 2006
From: Torontolucía

RE: Boars head (in reply to cathulu

quote:

Just rewatched the long way around, where Ewan McGregor and Charlie go around the world by Motorcycle. In Mongolia they get served the goats head and it appears to be quite the ceremonial feast and an honour.

My father lived in Iraq for four years in the 40s, and on at least one occasion as a Bedouin chief's guest of honour was presented with a roasted sheep's head for dinner.




Boiled sheep's head is sold by street vendors in Bolivia during carnival week. (They didn't appeal to me...)

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  REPORT THIS POST AS INAPPROPRIATE |  Date Jan. 16 2010 15:43:08
 
cathulu

Posts: 950
Joined: Dec. 15 2006
From: Vancouver, Canukistan

RE: Boars head (in reply to Pimientito

This is nuts and I am loving it. Keep it coming!!!!

OK, 80 cents per pound, but that is mainly bone and brain. Are the brains in there still? How do you deal with that? It is like cooking a foul with the giblets still inside, a definite no-no. Are you going to brush the teeth? Man this is very interesting.

I might give this a go one day for a party! I bet I would make it into Bizarre Magazine!
  REPORT THIS POST AS INAPPROPRIATE |  Date Jan. 16 2010 19:51:36
 
cathulu

Posts: 950
Joined: Dec. 15 2006
From: Vancouver, Canukistan

RE: Boars head (in reply to Doitsujin

What people will eat is bloody amazing. There is a province in China famous for eating just about anything that walks, crawls or moves across the surface of the earth. I think they worry this will be the location of the next killer flu virus because of the proximity of animals of all species and humans. It is frustrating because a lot of the animals are endangered. Humans are sick I tell you. We should stick to pigs heads and sheep nuts.
  REPORT THIS POST AS INAPPROPRIATE |  Date Jan. 16 2010 19:54:57
 
Pimientito

Posts: 2481
Joined: Jul. 30 2007
From: Marbella

RE: Boars head (in reply to cathulu

quote:

This is nuts and I am loving it. Keep it coming!!!!


Thanks for the moral support
There is more meat on a pigs head than you would imagine. The jaw muscles are very large and powerful and also very tender. Roasting the head will give us some very sweet and tasty meat. There is a lot of bone too but that wont get wasted. It can be used to make stock for estofado or soup. As for the brain, well its pretty small, about the size of a tangerine. If you've ever eaten hot dogs then you've probably eaten brain already at some time. In Granada there is a dish called Sacromonte tortilla which is scrambled eggs and lambs brain. This is not like cooking giblets in a chicken. I'll show you how I intend to deal with this problem.


Ok so its next day now. Remove your pigs head from the water. The water has gone a dirty colour. Rinse the head and scrub it thoroughly again. Now dry it off very well with paper towels. The skin should be bone dry or it wont go crispy. Allow it to stand for at least an hour. Your head should now look clean and pale.

At this point I'm considering just covering it in honey and mustard and roasting the thing as it is.....but that would be too easy. (actually i'm considering ordering a pizza) I want to stuff the head with delicious goodies before roasting it.



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  REPORT THIS POST AS INAPPROPRIATE |  Date Jan. 17 2010 2:02:05
 
Matic

 

Posts: 603
Joined: Jul. 3 2006
From: Slovenija

RE: Boars head (in reply to Pimientito

quote:

Apologies to Harold, Annemarie and Matic and any other vegetarians out there. The rest of this thread is probably not for you.


Haha, I'm laughing reading this thread.
Enjoy makeating it !



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  REPORT THIS POST AS INAPPROPRIATE |  Date Jan. 17 2010 2:29:00
 
Pimientito

Posts: 2481
Joined: Jul. 30 2007
From: Marbella

RE: Boars head (in reply to Pimientito

STUFFING 1
Peel and core 4 apples (make sure you have one left over to put in the pigs mouth)
Put a little water in a pan, just enough to cover the bottom. Cu the apples into smalll chunks and put them in the pan. Sprinkle some brown sugar on them. (bramleys will need more sugar). Cover the pan and gently heat until the apples go soft and mushy. Break up the chunks with a wooden spoon every few minutes until you get a sauce. Put half of the sauce in a mixing bowl and the other half in a serving pot.

Hoorah...you have just made the first dish which is an apple sauce accompaniment.



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  REPORT THIS POST AS INAPPROPRIATE |  Date Jan. 17 2010 2:30:17
 
Pimientito

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From: Marbella

RE: Boars head (in reply to Pimientito

Hey Matic...it gets worse from here man
Ok now the old recipe for the first stuffing says

quote:

Make a small quantity of stuffing composed of minced pig's liver, chopped apples, a little onion, sage and rosemary. Arrange this stuffing all around the inside of the head about half an inch in thickness


Cut a large spanish onion in half (or use a whole small onion) Chop the onion into small pieces. Add a little oil and cover with a lid. Heat very gently and stir occasionally. The onion should go soft and slightly translucent.
Add this to the rest of the apple sauce in a mixing bowl.
Now add a chunk of Pate to the mixture (about 100g) A
Add salt, pepper, rosemary and sage and Provençal herbs.
Mix it all together. The mixture should be moist but not too sloppy.

Next make breadcrumbs by breaking pieces of stale bread into a food mixer. Switch it on for a few seconds and you have instant breadcrumbs.

I added a handful of bread crumbs to the mix to make it a bit drier. If you accidentally add too much then add a little more apple sauce to moisten it again.
Here is the first stuffing



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  REPORT THIS POST AS INAPPROPRIATE |  Date Jan. 17 2010 2:39:11
 
Kate

Posts: 1827
Joined: Jul. 8 2003
From: Living in Granada, Andalucía

RE: Boars head (in reply to Pimientito

OK love the sound of the stuffing ( I use a pate and mushroom mix when I stuff a chicken). Have to say the photos are a bit surreal. The pig looks like it is just sleeping !!

What time do we eat ???

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  REPORT THIS POST AS INAPPROPRIATE |  Date Jan. 17 2010 3:13:10
 
Pimientito

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From: Marbella

RE: Boars head (in reply to Kate

We will be eating around midnight at this rate
At least that is not considered too abnormal round here.

Back to the recipe. The second stuffing is written thus

quote:

Now stuff the rest of the inside of the head with a second stuffing made of sausage meat, squares of ox tongue, chopped truffles, chopped apples, chopped mushrooms, chopped pistachio nuts and minced rosemary. Add one wineglass of Calvados (or sherry) and an equal quantity of cream.


Doesn't sound good for losing weight this one. I have made a variation based on this recipe and one that by great Aunt used to make at Christmas. There is no way that I am going to use truffles so I have made it richer with fruit.

Take the prunes or apricots that have been soaking overnight in alcohol and put them in a saucepan with the liquid. Add a little water so they are just covered. Gently boil them over a low heat until they become soft. Remove from the heat and put them in a mixing bowl. Add breadcrumbs, sausages, pine nuts or sunflower seeds, crushed peeled walnuts, sage, thyme salt and pepper.



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  REPORT THIS POST AS INAPPROPRIATE |  Date Jan. 17 2010 4:09:01
 
Pimientito

Posts: 2481
Joined: Jul. 30 2007
From: Marbella

RE: Boars head (in reply to Pimientito

Chop up the other half of the large onion (or another small onion) and half a courgette/ zucchini / calabain /baby marrow (depending on what you call it) into small pieces. Wash and chop up some mushrooms into small pieces. Put everything into a pan with a little oil. Heat gently and sweat the ingrediants until they are soft



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  REPORT THIS POST AS INAPPROPRIATE |  Date Jan. 17 2010 4:16:10
 
Pimientito

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Joined: Jul. 30 2007
From: Marbella

RE: Boars head (in reply to Pimientito

Strain off any liquid and add to the mixing bowl. Now you really need a strong arm to mix this all together into a thick mixture with a doughy consistency. Add more breadcrumbs if necessary. Stir and mash the mix until you have a slightly moist and malleable stuffing. This stuffing is going to be drier than the first one and will fill the contents of the skull and provide shape to the head.



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  REPORT THIS POST AS INAPPROPRIATE |  Date Jan. 17 2010 4:21:13
 
NormanKliman

Posts: 1143
Joined: Sep. 1 2007
 

RE: Boars head (in reply to Pimientito

Mark, this is better than Arguiñano! I'm finding it hard to deal with the suspense, but I suppose it's more difficult for the pig. And of course the pig and I have it easy compared to what you're up against!

So is this actually in real time, or have you already prepared and eaten it?

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  REPORT THIS POST AS INAPPROPRIATE |  Date Jan. 17 2010 4:51:53
 
Pimientito

Posts: 2481
Joined: Jul. 30 2007
From: Marbella

RE: Boars head (in reply to NormanKliman

Hi Norman. This is happening in real time. Anyone following this is following the events as they happen on Sunday afternoon. I have to get the thing in the oven soon because
1. Im hungry
2. I have people coming to see this thing finished.

My kitchen now looks like the scene of a violent crime so its a big clean up for the following stage

Next part of the recipe says
quote:

Bone the head, leaving only the jawbones (for shape) and tusks


Bone the head.....just three words on a page like ....Compose an opera....play la barossa....discover nuclear fusion.
Now I know why no one makes this dish any more. I have run into a technical difficulty that threatens to ruin this whole culinary adventure and provide plenty of laugh material on the forum for weeks. How do you bone a pigs head? Ok, Ive studied medicine and pig anatomy is not that different from human anatomy. My idea is to pull the scalp from the skull, dislocated the jaw bone and hack of the skull near the front. That should leave a nice space for the stuffing that I can sew up again. Unfortunately its not so easy.
I have started by turning the head upside down to reveal the back of the skull.

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  REPORT THIS POST AS INAPPROPRIATE |  Date Jan. 17 2010 5:15:44
 
Ron.M

Posts: 7051
Joined: Jul. 7 2003
From: Scotland

RE: Boars head (in reply to NormanKliman

quote:

but I suppose it's more difficult for the pig.

I think the pig is probably past caring...

quote:


I'm finding it hard to deal with the suspense


Your darn right, Norman...
This is the most fascinating cookery programme I've ever seen!

cheers,

Ron
  REPORT THIS POST AS INAPPROPRIATE |  Date Jan. 17 2010 5:16:40
 
Pimientito

Posts: 2481
Joined: Jul. 30 2007
From: Marbella

RE: Boars head (in reply to Pimientito

With surgical precision I have cut away the meat from the back and base of the skull. There is no meat between the top of the skull and the skin so you can run a flat blade down the front of the head underneath the skin and separate it from the skull.
The jaw joint (TMJ) is way up high near the ear and there is a lot of muscle in this area. I am carefully pulling the skin and flesh back until I can cut off a good portion of the skull



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  REPORT THIS POST AS INAPPROPRIATE |  Date Jan. 17 2010 5:27:02
 
Doitsujin

Posts: 5063
Joined: Apr. 10 2005
 

RE: Boars head (in reply to Pimientito

Thats so odd... I like meat but I dont want to eat my victim the skin from its head, drinking the inside of its eyeballs, chewing on its brain.... No wonder why it is so cheap.
You gambled away the right for any joke about odd asian food with this boars head. Thats the same like eating bugs or raw balls of bulls.
  REPORT THIS POST AS INAPPROPRIATE |  Date Jan. 17 2010 5:33:46
 
NormanKliman

Posts: 1143
Joined: Sep. 1 2007
 

RE: Boars head (in reply to Pimientito

Well I hope you're at least washing your hands between messages!

This forum is great and you guys are crazy!

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  REPORT THIS POST AS INAPPROPRIATE |  Date Jan. 17 2010 5:34:06
 
Pimientito

Posts: 2481
Joined: Jul. 30 2007
From: Marbella

RE: Boars head (in reply to NormanKliman

B·ll·cks....B·gg·r....D·mn and D·rn it. Im seriously swearing a lot now. This is not going according to plan at all. At this rate I will have nothing to show for my efforts except a kitchen that looks like Sweeny Todds basement. I may have to accept that on this occasion I will be able to not remove the skull and stuff the head as planned.
Adapt and improvise....thats what flamenco has taught me. I can use the apple stuffing to fill the mouth cavity and will roast the other stuffing seperately. We can still have a crispy pigs head with honey and mustard sauce.

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  REPORT THIS POST AS INAPPROPRIATE |  Date Jan. 17 2010 5:48:38
 
NormanKliman

Posts: 1143
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RE: Boars head (in reply to Pimientito

Mark, if it's any help at all, a paper towel lets you get a grip on slippery jobs (like skinning a chicken). My guess is that it'll turn out fine if you roast it with the skull. A bit unsightly maybe...

I was feeling proud because I stewed a rabbit this afternoon, but now it's looking like child's play compared to your pig!

BTW, when I mentioned washing your hands I wasn't doubting your cleanliness. I was thinking more along the lines of your computer keyboard!

quote:

...plenty of laugh material on the forum for weeks.


No way, dude. You're nearly immortal just for having attempted it!

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  REPORT THIS POST AS INAPPROPRIATE |  Date Jan. 17 2010 6:08:14
 
Pimientito

Posts: 2481
Joined: Jul. 30 2007
From: Marbella

RE: Boars head (in reply to NormanKliman

Hands are clean and keyboard is pork free!

Here is the problem...its nothing like skinning a chicken. The skin is really thick and tough and you need a sharp knife to cut it off strand by strand. You cant just pull it off. Also I was in danger of losing what meat there was by cuttin out the skull. I wasnt getting anywhere at all after a while. Its 4.00 now and it needed to go in the oven so I stuffed the jaw cavity with the apple stuffing and wrapped the Sausage/prune stuffing in foil.



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  REPORT THIS POST AS INAPPROPRIATE |  Date Jan. 17 2010 6:18:28
 
Pimientito

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From: Marbella

RE: Boars head (in reply to Pimientito

I guess thats the point of experiments. You learn what to do next time and this is my first attempt. I think really this is a case where the butcher could help a lot by boning the skull and leaving the jaw intact.
Ok so the jaw cavity is stuffed, The other stuffing is wrapped up in foil on the roasting dish. Put foil on the pigs ears to stop them burning and put him in the oven for 90 minutes at about 180 centigrade.
Meanwhile its an excellent opportunity to stop and have a glass of wine.



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  REPORT THIS POST AS INAPPROPRIATE |  Date Jan. 17 2010 6:23:52
 
Kate

Posts: 1827
Joined: Jul. 8 2003
From: Living in Granada, Andalucía

RE: Boars head (in reply to Pimientito

quote:

ORIGINAL: Pimientito
put him in the oven for 90 minutes at about 180 centigrade.
Meanwhile its an excellent opportunity to stop and have a glass of wine.



Finish the bottle why not, I will bring round another one for you. So by my calculation we are looking at about 5.30 at your place. Send me a text message with estimated time. Want to be there when it comes out of oven, not when you have all pigged out already

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  REPORT THIS POST AS INAPPROPRIATE |  Date Jan. 17 2010 6:30:01
 
NormanKliman

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RE: Boars head (in reply to Pimientito

quote:

Meanwhile its an excellent opportunity to stop and have a glass of wine.


With that pizza?

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  REPORT THIS POST AS INAPPROPRIATE |  Date Jan. 17 2010 6:33:46
 
Pimientito

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From: Marbella

RE: Boars head (in reply to Kate

No its more like 6.30. Still have to glaze the head and do veg etc...but please feel free to bring wine

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  REPORT THIS POST AS INAPPROPRIATE |  Date Jan. 17 2010 6:34:32
 
Kate

Posts: 1827
Joined: Jul. 8 2003
From: Living in Granada, Andalucía

RE: Boars head (in reply to Pimientito

okey dokey. Will bring wine, camera and a vegetarian ! Harold says he is coming to bless the head and have a laugh but we'll have to shoot off at 8 ish as he has a meeting with a group about recording. Already getting bookings for new studio

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  REPORT THIS POST AS INAPPROPRIATE |  Date Jan. 17 2010 6:59:42
 
kovachian

Posts: 506
Joined: Jan. 30 2008
From: Americanistan

RE: Boars head (in reply to Pimientito



This guy made pig head boning look like nothing! Of course, he left the jaw in but with the way he did it, it'd be a cinch to just break the jaw off and put it back in the head.

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  REPORT THIS POST AS INAPPROPRIATE |  Date Jan. 17 2010 7:02:18
 
edguerin

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From: Siegburg, Alemania

RE: Boars head (in reply to Pimientito

Wow!
Will it fit in the oven?

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  REPORT THIS POST AS INAPPROPRIATE |  Date Jan. 17 2010 7:07:16
 
Pimientito

Posts: 2481
Joined: Jul. 30 2007
From: Marbella

RE: Boars head (in reply to kovachian

Man that guy worked fast. The thing is though he was doing more or less the opposite to what I was trying to do. He was cutting off the meat and leaving the bone. I was trying to get rid of the bone and leave the meat. I was deliberately trying to avoid cutting all the way down the front of the skull. There must be another way. Im sure in Tudor England that everyone knew how to bone a pigs head but in the 21st century its not something you learn every day.

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  REPORT THIS POST AS INAPPROPRIATE |  Date Jan. 17 2010 7:15:08
 
kovachian

Posts: 506
Joined: Jan. 30 2008
From: Americanistan

RE: Boars head (in reply to Pimientito

If you wanted to leave the face intact, all you'd have to do is cut the flesh off in the exact same manner as in the video, only you skip the step where he slices straight down the middle. The only thing is to get a feel for where to start at the edges, to be sure you're getting all the meat off and not just most of it.

But there's obviously more than one way to do this, and YouTube has at least one video of every imaginable method.

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  REPORT THIS POST AS INAPPROPRIATE |  Date Jan. 17 2010 7:24:13
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