Comments on: Fromage de Tête

By: Guest Post – Fromage de Tête by Phil Nigash | Nose To Tail At Home

Guest Post – Fromage de Tête by Phil Nigash | Nose To Tail At Home — Tue, 16 Feb 2010 20:08:03 +0000

[...] This guest post comes from Russell Everett, and the post originally showed up on his website My life as a Foodie. He’s also got an excellent radio show that you should check [...]

By: Carolyn Jung

Carolyn Jung — Tue, 16 Feb 2010 02:11:25 +0000

Wow, I give you all the credit in the world as I can imagine how much work it was to make this. As a little girl, I remember my late-Mom’s fondness for head cheese. At that age, though, I thought it was pretty icky. I mean, this gelatinous thing with pieces of pinky meat suspended in it. I would look at my Mom, thinking, “What the heck? I can’t believe you like this stuff.” As I got older, though, I realized, “Moms DO know best.” I don’t think I’ve met a pork dish I don’t love now. This one, included.

By: Phil

Phil — Fri, 05 Feb 2010 18:03:43 +0000

Thanks for you comments, you guys! Marla, it’s not as easy as it should be to find pig parts. But now that I have my connection at Carnitas Uruapan in Santa Ana, I won’t have to look far again.

Eddie, I really dig your site! You guys are crazy good.

By: marla {Family Fresh Cooking}

marla {Family Fresh Cooking} — Wed, 03 Feb 2010 14:23:28 +0000

OK, I can’t say i’m gonna go there with this…but I am thrilled that you did. I bet it was hard to source that piggy stuff in the OC. Trés exotic!

By: Eddie Lin

Eddie Lin — Tue, 02 Feb 2010 21:13:44 +0000

You had me at “brawn”. Great post!

By: SimplyHeaven

SimplyHeaven — Sun, 31 Jan 2010 07:34:08 +0000

Awesome Job Phil, looks so delicious, and really loved the step by step photos; you made so easy for us to do. Thank you!
XOXO

By: father spoon

father spoon — Fri, 29 Jan 2010 16:33:04 +0000

Wow great job documenting this! When I was 14/15 and working in a butcher shop we used to make this all the time. as a city kid that age seeing pigs like this was quite the experience. the food isnt bad but something you really need a taste for. the worst part for us was the smell.

By: Phil

Phil — Fri, 29 Jan 2010 15:26:19 +0000

Michelle, my wife holds your opinion as well, but I’m happy that she supports my passion for it. I’m taking baby steps around her, but she’s warming up to the idea that I really like this stuff, and I’m going to eat it regardless. She was the one who bought me the cookbook for Christmas.

Thanks for checking it out, regardless of how you feel about eating offal. Remember – no guts, no glory.

By: Phil

Phil — Fri, 29 Jan 2010 15:23:32 +0000

I know it’s not for everyone John, but I appreciate you checking it out. Looks like Michelle (see below) holds your sentiment as well.

By: Phil

Phil — Fri, 29 Jan 2010 15:22:17 +0000

Thank you Charles. It was really simple. The great thing about Fergus Henderson’s book is that almost all of the recipes fit on a single page. There’s not a lot you have to do with nose-to-tail ingredients other than cook them properly, and season them correctly. It was incredible to see the transformation when it was done.