souse meat.

[urr-lord]

in keeping with the recent odd food threads---who likes souse/head cheese?dislikes it?how do you like to eat it?
my ma in law likes it on saltines.
i like it(esp the hot version) on saltines w/hot sauce,on toast w/cheese.and as a secret ingredient in my brunswick stew.

 

[mparker762]

Love it fresh on saltines.

 

[Fnord5]

My favorite Vietnamese sandwich.

 

[bamafan64]

I like the type made at grocery stores/meat markets, especially when they use plenty of red pepper! It's good on saltine crackers with some Tabasco sauce, and also goes good with a chub of garlic bologna and red rind hoop cheese, too.
One of my coworkers has an unusual method of eating it, though. He melts it in a bowl, then dips saltines in it similar to fondue.

 

[professorchaos]

I like it on saltines with spicy mustard. As long as I don't think about why some bites are crunchier than others.

But I like Braunschweiger too, so go figure...

 

[Groundhog]

One of my coworkers has an unusual method of eating it, though. He melts it in a bowl, then dips saltines in it similar to fondue.

ughhh....I just threw up in my mouth a little...

 

[pmast]

On hard toast or croutons.
No fair using Tobasco, it makes every thing taste good!

 

[bamafan64]

ughhh....I just threw up in my mouth a little...

Man, what's going on with these Southerners nowadays that can't handle a little animal fat goodness, eh?

 

[The Knize]

love it, probably eat it most often plain

I like pigs feet, too, which seem pretty close in taste, texture, spices, vinegar base, etc. Tasty bits of tender meat closest to the bone. How can it not taste good! Love the gelatin content of both.

<But I like Braunschweiger too, so go figure... >

How can anyone not like Braunschweiger?! There seems to be some confusion over what it actually is, but I would say smoked liverwurst, whether pork (German deli) or beef (Jewish deli). I have said it before, I do not think I have ever had anything from a good Jewish deli that I was not enamored with. If not the first time I had it, eventually. Have not had as much experience with German delis, but everything I can think of makes my mouth water.

 

[VR6ofpain]

My favorite Vietnamese sandwich.

Where did you pick that up? I saw some ads for these Vietnamese sandwich places in Sac. Do you frequent one you would recommend?

 

[Fnord5]

Where did you pick that up? I saw some ads for these Vietnamese sandwich places in Sac. Do you frequent one you would recommend?

I got that one on google.

But, Lee's Sandwiches makes some good ones, lots of choices, and cheap.
They are made on a long skinny baguette.
Hung Lan sandwiches over in south sac make some that look like the picture, for $2.25. They are on the Corner of Stockton and the 65th expressway near SF Supermarket.

 

[thirdeye]

I enjoy mine on toast for breakfast....

 

[Mr. Clean]

Never had it, nor seen it in any store. Interesting. Some members of the Mexican community prepare a dish, whose only similarity is the origin of the meat. I believe it is called cabeza (go figure). But instead of boiling to get the meat off, it is slowly baked in the oven. I've never eaten it myself, but a friend of mine recounted his memory of the dish as a Sunday special as a child growing up.

The closest I can get is lengua tacos.

How does one eat pickled pigs feet? Is there much meat there? I figured it was mostly cartilage or whatever their hooves are made of.

What about pickled eggs? What is the draw?

 

[Masterofsparks]

How does one eat pickled pigs feet? Is there much meat there? I figured it was mostly cartilage or whatever their hooves are made of.

What about pickled eggs? What is the draw?

Souse is GREAT! I used to make it years ago when I worked for Armour Foods and it was wonderful right after it was removed from the chiller and ready to slice! Yummy!

Pickled Hard Boiled Eggs! Also YUMMY, I remember when most neighborhood bars had a big jar of them sitting right on the bar next to the pigs feet! (ugh)

One Ice COLD beer and a pickled egg or two or more!! LOL I have to warn you a few hours later you can clear a room!!

 

[Mr. Clean]

Ironic your mention of employment with Armour foods. Armour's "potted meats" and Underwood Deviled Ham is what my mind wanders to for a possible comparison. Tripe, correct? Not exactly from the same part of the anatomy, but maybe close in "gross out" factor. I personally liked the products. And coincidentally ate them heartedly with saltine crackers. Not hot sauce. No need to mask or enhance the delicate flavors Vienna sausages were another staple.

Forgot to add: The pickled eggs and your reference to a neighborhood bar. The extent of my knowledge of that was from the movie The Verdict with Paul Newman.

 

[John Housel]

I saw it in a florida grocery store Had never seen it before but I guessed it was like scrapple. I fried it with no grease -it broke up into a sticky mess but finally colesced into a fried shape tasted similar to scrapple. I liked it. Oh before i bought the package it listed the ingredients- pig parts tails snots - that 's what was in scrapple. Try it John H

 

[saf]

Rick Bayless makes a torta with it at his "streetfood" place that is pretty amazing.