Pig Club Part 3. "Brains To Brawn".Traditional Brawn, Fromage de tete.
HTML-код
- Опубликовано: 28 июл 2024
- Traditional Butchers Brawn, Head Cheese, Fromage De Tete, Hogs Head Chesse...Making a traditional brawn. Showing the whole process from brining to slicing, Using my vintage equipment.
Хобби
Love the old techniques and the classic old kit, I want that sandwich.
Hi, Scott! An "Old Kit" video would be a blast (at least for me, anyway), so I'm all in on that idea!
Thanks for the wonderful videos!
I never thought I'd be captivated by more than half an hour of boiled pig head.
Scott. wot an masterpiece. Amazing. I was in the game from the age of 9yrs old until I was 45. I'm 53 now and drive trucks. Its a shame the game has changed so much. Please keep up the content it really is so groovy. Love peace and happiness Russ 🧡
Keep ur Cleaver rusty!! Rechtub😂
Brawn on buttered toast, one of the many good things my grandfather introduced me to. Thanks mate.
👍🏻 on the equipment Scott, I have a 50’s sunbeam mixer that runs like new. I dig the styling and the overall construction of vintage equipment. They were built to LAST!!
We would beg our grandparents for a piece of this as children. It was considered a treat to be earned. We never knew what was in it or its proper name, referring to it only as "the grey meat". Both grandparents have since passed away. I'm so glad you made this video. It brings back wonderful memories.
Here in Appalachia America we call that head cheese. I thank because the press is very similar to a cheese press. Back in the day they may have even use a cheese press.
Barry Fields Spot on my friend.
Yes I noticed whilst working in America you cook a lot of the same recipes as us in the U.K but obviously called something different. Probably old recipes the settlers brought over with them from Europe Britain & Ireland in the Frontier days etc.
Variants are made all over Europe. Sylte in Scandinavia Presskopf in German speaking countries, tete fromage in French speaking countries.
From west coast America, Yes please. I love old vintage kitchen and household things. I'd love to see you use them.
Sitting here drooling as I watch the finished product.
Thank you o much. I always enjoy your charcuterie extravagance.
This is great! Not only using the older equipment and showing that. But I’ve seen Braun made a few times and always thought it looked gross... but yours. I want to try eating that. It really looks great!
Looks damn delicious. Our family would do nearly the same but create a camp stew that was to die for. Thanks for sharing.
Very interesting video...fantastic az alwayz...😎🤘
Oh yes. I remember my Mom making it every weekend. Simply referred to as 'Pressed Mayte' here in Dudley in the Black Country. When the mood takes me, I make a very simplified version using trotters and belly draft from my butcher John Bood in Brierley Hill. Seasoned with pepper, sea salt, mace, nutmeg and some finely minced raw onion and marjoram at the pressing stage (two saucers used). Great stuff Scott keep em coming mate.
Wow Scott! I'm from New Zealand and US Maori luv all the stuff u doing 2 that pig!!! Don't waste anything. Apart from the sqeek!!!
Thank you for honoring the animal by using everything but the squeal. I grew up on just the "Choicest" cuts of meat but your videos have opened my eyes and flavour buds, to a new world. I wouldn't hesitate to have one of those "Brain burgers", Face burgers or Head burgers, or whatever you might call them. 🍔 😁
Hi Scott.. My Godmother ran a grocery shop over sixty years ago. She had a hand operated slicer - she used to swap out bacon and cooked meats without cleaning down. It makes me think that we had stronger metabolisms in those days! Thanks for the pig vids!
You Sir Scott are a true master! And I love the use of the antiques.
THAT WAS AN ABSOLUTE THING OF BEAUTY.....LOVED IT.....
After all that great work and taking a bite out of that beauty sandwich you said "that is good enough to bring a tear to an old butchers eye", That means a lot to those of us who appreciate what lengths you take to brink back (OLD SCHOOL) traditions, you deserve knight hood mate.
I absolutely love my Hobart. Just acquired it 2 months ago. Manufactured in 1954 and it's much better than the new slicer I bought in december. Paid the same price for both. I make several hundred pounds bacon a month as well as a few varieties of sausage. I need to learn butchery to save more money, and make better profits from the sausages. Thank you for your videos they give me inspiration to continue the path of generations before of being closer to your food and using more of the animal than what society normally is ok with eating.
Brings back childhood memories.
I love the way Scott flips between units of measurement. Keeps me on my toes - and lets me know I'm not the only one doing it. As an American I do use the old way, but I have found that grams are better when amounts are very small. I learned with 'jiggers, pinch, daub" etc so it is nice to be able to translate all of it easily.
And no. I don't think it's best to just give up Imperial totally. 1/4 cup is easier to visualize than 250g. I can pretty accurately estimate a teaspoon, but I can't do that with 15 or 25g. My brain doesn't want to work that way.
Excellent Instructor, I just love watching your vidoes
Absolutely brilliant! That old slicer took me back 55 years to when I used to go shopping with my gran. I was always fascinated by the bacon slicer in the local butcher's shop. I loved the sound it made as it cut slices of ham or bacon.
My dad would serve us head cheese with saltines, which was delicious, but that buttered roll had me drooling a bit. Now if I could just get someone to make head cheese like we did when I was a kid. Thanks.
It was like you read my mind when the snout fell off and after retrieving the errant piece of deliciousness, you then pulled it back into camera view. Thank you.
You are very generous for showing this. Thank you very much. 💪👋
Just another absolute delight. What a great piece of entertainment, information and great fun. Keep up the great work!
Really enjoyed this video, thanks for the upload!
Looks fabulous!!!!
I'm sorry to say that I could never eat that, but did love watching the process. Simply fascinating!
Kia Ora (hello) Scott, loved your brawn making video..we as indigenous people (Maori, New Zealand) love pigs head, and is one of my family's favorite (brawn). Great recipe, will have to show my mum....keep up the awesome videos, looking forward to part 4...
absolute work of art, mum use to make this when i was a kid, thanks for showing
I might not ever make it, but I enjoyed the full process of you making it. I would even eat so too. Keep producing the great videos, kit included. Thx
You my friend are THE MAN ! Outstanding I’ve liked all your videos so far, you make the food look amazing. Thanks!
I can remember my nan cooking a pig's head in a great big pot on the stove this video takes me back mmmm Brawn past me a roll lol cheers Scott great video
Hi Scott, I'd love to see a video of your "Old Kit". I have to tell you, after watching you make brawn in your other larger press, I got on the net, found one for sale and promptly bought it. I love that people like you are inspiring people like me to keep the old traditions alive (and I love brawn!).
always a treat to watch your videos!
Really jealous, in fact lustful of your vintage meat slicer, would love more videos of similar goodies that you have got. Keep 'em coming Scott.
oh that looks so good!!! My grandpa and my uncles use to make this all the time, my father did for a time. Oh I love this stuff!!!
Looks so good I want to jump through the screen and devour it! That's what we call in America, "A Real Head Cheese"!
thank you good sir, this is wonderful, i'm inspired
Magnificent video, Thank You.
I now fully understand why it's called head cheese... it's formed in a cheese press. Brilliant!
Nice video as always. I seen you made a little smiley face when putting the spices in.
Thank you so much. I have learned and following directions. Again, thank you.
I thought you went mad forgetting the Coleman’s!!
Here in Alaska I can only find it in powdered form, still top notch!
I love the old press and dig the color, it matches a 1930’s enamel bread box I have👍
Thanks for sharing some of your wisdom with us-Ron
Looks beautiful Scott
Perfect really so wonderful and easy way and so delicious thanks my dear for sharing
Exceptional series Scott!
In 1951, my Father had a Hobart slicer very similar to yours in his corner grocery store /meat market. His big meat grinder (mincer) was also a Hobart. He was a fan of Hobart products. He would have loved these videos. Tnx for sharing these.
Yes i would love a look at your vintage kit.
I haven't seen Oscar Meyers Head Cheese in the store for years now. It was almost as good as what I remember my grandfather putting on my lunch the summer I stayed there.
Top stuff mate, I like your old butter container. Looks like that old orange radiation paint they used in the 60s or 50s great stuff mate
Looks awesome 👍👍👍👍
Based on your great instructions, I got a whole head from my Amish butcher and had him cut it into 8ths. It was LABOR INTENSIVE, but I did it with wonderful results. Thank you.
Awesome, made me hungry...... especially you put mustard on 🤤
I stuck with it all the way not knowing what the hell I was witnessing only to see the amazing product at the end. Wow. So glad I watched all the way to the end!
Great presentation, thank you...
I have been watching you for years, this stuff I love. I really like this traditional English food, there is no wasted part of the animal. I think I might go to my local butcher and purchase a pigs head and make this. It looks delicious. Thank you Scott.
The French Nuns here in New England make it ..But I never saw it prepared from starlet to finish. I like that you have just the right of jell...thank so much. You are adorable for loving those old machines. Thank you.."yes show more.”
So good!
Love the way you switch between metric and imperial measures...
So want to do this!! Butchering sheep soon in Oxford, Ohio and will give it a try.
it is just like my grandmother made.thank you
I'm still a fan of your vintage, pig-shaped mold.
Love it man...
Amazing work!
I would love to see the old equipment you use as my mum had a shed full of cast metal hand grinders/ colanders .. et al. Love the slicer, takes me back to the corner shop butcher, he had a Woodbine hanging out of his gob as he sliced. 60 years later, still here .... aaaarrrggghhh! ;-)
I am in my late sixties, and he mentioned bath chaps and brawn, all of the things that you could buy.
My regally Polish Father would make this out of pork hocks on Saturdays in the winter....we'dspend Sunday's watching football drinking beer and eating this similar beauty with horseradish and mustard with rye bread
Head cheese was a great treat as a boy growing up in the 60's and 70's. We never thought much about what went into making it, only that it was so good.
Wow great video demonstration of a artist at work., bravo mistro bravo !!
From North America
I love brawn and complicated recipes but I think this one is too much for my patience.
However, it is fascinating to finally see how it is made. Thanks very much for the upload.
Love that press , good work mate,
You keep tasting ya won't have much left! Cheers 👍👍👍
When you started this, I thought it just a bit to gruesome to even consider eating, however the final product looks amazing. I wanna taste it now.
another good video yes you could show us all your vintage kit
Look at the vintage gear. I bet scott has got an old trouser press as well. LOL :)
Oh, that old Hobart slicer takes me right back forty-odd years to when I was sent over the road to the shop to buy some ham or whatever. I would watch the guy pushing the meat on the carriage and catching the slice in his hand... Lovely reminisces.
Great vid as always
This is not something that I think I'll be making at home but I'd love to try a slice or two on a meat and cheese plate sometime. Great video!
👍 Sehr gut und schön, danke!
My late dad was an old school butcher. If it had meat on it then it got pickled, smoked, you name it. Pickled smoke geese or Goose Ham as he called it was beyond amazingly. How I wish I had listened and learned more from him. I done your dry cured bacon and I'm sad to say it's all gone. The family turned up and scoffed the bloody lot. I'm on batch two tomorrow but will do a boned shoulder as I like it a little bit lean. Please show us the old stuff mate. It's a lost past unfortunately and a dying art.
A butcher and an artist.
It is just awesome
Fantastic...
As a young lad I would 'help' my now Sainted Grandmother make what is called head cheese. Made and then cooled in the 'Ice Box' then next day sliced onto toast toasted over the gas stove...still remember the mouth watering taste. The specialty butcher over the way comes close but not quite. Best.
I did make this with an old meat press that my grandmother had brought from Sweden. When I served it to guests I didn’t call it Head Cheese at first, I, like you, used the French term “ Fromage de tete”. It was my mother’s birthday party, attended by her much older siblings, and they would’ve been horrified at the term head cheese. I served it in the form of hors d’oeuvres. Everyone wanted to know where I bought the stuff, then I told them I made it. They loved it! They asked me what is it called in English, and I told them. As I said, they were horrified for a moment, and then started laughing. Nobody ever knows how good this stuff is until they try it!
This is Edward in Massachusetts, New England, United States.
PS: Do more charcuterie!
"Blue Danube" for the food blue movie! Nice range Scott, better than the electric oven.
Could you make some dry aged sausage like pepperoni or salami?
Hobart kit is stunning.
Would enjoy a video on the old tools. Great recipes ma man!
Smashing video, as always, Scott.
My mum's family migrated from the Netherlands to Australia in the early 1950's, and my brother and I grew up eating this sort of stuff when there was a continental deli nearby. The brawn I remember as a kid had bigger chunks of meat and a lot more gelatinous bits to it. It was like the meat was floating in a gelatin pool. The brawn was often flavoured with little cubes of pickled gherkin, garlic, and even the mirepoix vegetables chopped into little cubes. Fresh crusty bread with butter and sliced brawn. Nowt better for a nice lunch.
If you're looking for things to prepare, the Dutch rookvlees- smoked beef- is special. Maybe your Hobart slicer can slice it thin enough to be almost diaphonous.
Love to see what vintage kit you have got
That looks delicious
Insert drool meme . . . Kudos!
Fantastic
Excellent...