tag:blogger.com,1999:blog-7757350942807174715.post4175138330684310619..comments2009-10-20T17:03:58.799-07:00Mikehttp://www.blogger.com/profile/13599208082890099005noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-7757350942807174715.post-8535509924097295752009-10-20T17:03:58.799-07:002009-10-20T17:03:58.799-07:00Hi David - there is definitely something to be said about ingenuity born of necessity. I&#39;m glad, however, that we can now experience the ingenuity without having to experience the necessity...Mikehttp://www.blogger.com/profile/13599208082890099005noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-7220572855028223892009-10-18T13:11:28.753-07:002009-10-18T13:11:28.753-07:00I grew up in the Tennessee sticks so head cheese is certainly not a new concept, but it being featured on a California foodie blog is almost surreal. <br /><br />Seriously, I love the concept that rustic food prepared with fresh local goods - the way poor people used to eat as a matter of course - is a great cuisine worthy of exploring and preserving.David LaFerneyhttp://www.blogger.com/profile/03019740396597037316noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-360894541499538222009-10-15T20:08:30.710-07:002009-10-15T20:08:30.710-07:00Thanks, Brian. Testa is very good stuff. We just made a batch and had some for breakfast this morning. Great way to start the day!Mikehttp://www.blogger.com/profile/13599208082890099005noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-58537399794822136172009-10-15T17:39:56.127-07:002009-10-15T17:39:56.127-07:00Looks delicious! I thinks its funny which that you chose Piglet for the censored pictures.Brianhttp://www.blogger.com/profile/17869152522555651145noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-18836012015292632862008-08-26T11:55:00.000-07:002008-08-26T11:55:00.000-07:00Hi Elise - yeah, it is definitely not a dish for everybody. I imagine the taste of head cheese varies a lot depending on the recipe, though.Mikehttp://www.blogger.com/profile/13599208082890099005noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-10996666008929486512008-08-25T22:33:00.000-07:002008-08-25T22:33:00.000-07:00Love the step by step, including the photos of the head before and after cooking. Wish I actually liked the taste of head cheese. My mother loves the stuff, and can't get enough of it.Elisehttp://www.blogger.com/profile/17535761252579791323noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-33292800031834064352007-11-29T15:48:00.000-08:002007-11-29T15:48:00.000-08:00Thanks, Rob.<BR/><BR/>I really like After Hours with Daniel. Hopefully Mojo will do more food shows.Mikehttp://www.blogger.com/profile/13599208082890099005noreply@blogger.comtag:blogger.com,1999:blog-7757350942807174715.post-37664813651645790492007-11-29T09:15:00.000-08:002007-11-29T09:15:00.000-08:00In a episode of After Hours with Daniel Boulud, he shows what he does with the Pigs Head. I believe in Season two he does something similar in the Hatfield's episode.<BR/><BR/>http://www.mojohd.com/mojoseries/afterhours/<BR/><BR/>Love the post. Can't wait to see more.robwontonhttp://www.blogger.com/profile/17917018501808170398noreply@blogger.com