random musings: Silly Saturday

Saturday, May 2, 2009

Silly Saturday

SCHNITZEL ON A STICK! HA HA HA HA... What crazy food would you put on a stick and ride a truck around the neighborhood selling? Dream big!

I am thinking headcheese....

10 comments:

Candy said...: Are you the kid who stuck the schnitzel stick in his nose? Ewww - then head cheese? Guess I'll go back to my Chex Mix...; May 2, 2009 at 6:43 AM
sherri said...: Why even bother? Who could compete with your headcheese on a stick?; May 2, 2009 at 7:01 AM
katdish said...: Ugh.

I just threw up in my mouth...; May 2, 2009 at 7:23 AM
Michelle said...: First of all what the heck is head cheese? I always think I should know these things, yet I don't!!

Second:
How about some tofu on a stick? NO?

Ok, how about sushi on a stick?? NO?

Ok, how about big mounds of dark chocolate on a stick?? NO?

Ok, how about pizza on a stick????

Thats all I got!!!; May 2, 2009 at 9:20 AM
Wendy said...: Michelle - You should ask Steph about the headcheese thing... Make sure you do it on an empty stomach.; May 2, 2009 at 9:55 AM
Helen said...: I don't know what you people have a problem with. That picture right there is of a perfectly fresh piece of headcheese. Nothing gross at all whatsoever!; May 2, 2009 at 10:20 AM
Wendy said...: Helen, that picture should have come with a warning attached. And a barf bag.; May 2, 2009 at 5:49 PM
Stephanie Wetzel said...: Oh Helen, Charlie will be so pleased to see a pic of real actual headcheese.

And I hope you'll forgive me, but I don't think I'll mention the 'on a stick' idea to him. That's too horrifying to contemplate.; May 2, 2009 at 9:14 PM
Nick the Geek said...: Headcheese is a kind of processed meat where small bits of meat are cooked until the collagen breaks down into gelatin. This is then cooled until set then you can make nice sammies. The taste is much like well cooked version of the meat in its own broth but the texture is different. Depending on the kind of meat and any added gelatin you can get something very firm, almost rubbery, or something pretty soft.

If you've ever made a slow cooked roast then chilled the broth with some of the meat in it you have essentially made a soft head cheese. If you cook down the bones for a good while (the best way because you get all the flavor) or add gelatin (fast but much less flavor) you'll get a firm head cheese. Cook down the bones and add gelatin and you'll get a very firm loaf.; May 2, 2009 at 9:15 PM
Carol @SheLives said...: make it. She called it hoghead cheese. Sounds even more appetizing, eh?

There are some things for which it's really best not to know the contents.; May 3, 2009 at 9:11 AM