Quoting Nancy Backus to Jim Weller <=-

Natasha Bhogal

Natasha is the new cook presiding over the original place, then....?

An ex-employee returning. She is indian-Canadian and tends to go
back and forth a lot.

I thought I'd read her name before in connection with his shop...

Yes, you did. She was actually a fairly senior civil servant before
she quit her government job; now she's a part-time cook, a crafter
and artist, a puppeteer, a dance instructor and a farmer's market
vendor, making less but having more fun.

Title: Creton > Pierre Lambert

Ah, so a kind of potted meat... :)

Sorta, kinda. It's actually closer to French rilletes, being quite
fatty but not necessarily very gelatinous.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rillettes #2
Categories: Pork, French, Appetizers
Yield: 16 Servings

3 1/2 lb Lean pork
2 lb Fatty pork
5 ts Salt
2 ts Pepper
1 pn Nutmeg
1/2 ts Allspice
1 pn Dried thyme
2 Bay leaves
1 1/2 c Water

Cut 3 1/2 pounds of lean pork, can include some bones, and 2
pounds of fatty pork into 2 inch cubes and transfer them to large
casserole. Add the salt, pepper, nutmeg, allspice, dried thyme,
bay leaves, and water. Bring the water slowly to a boil, stirring
constantly, cover tightly and cook in a 300 degree oven for 4 to 5
hours or until all the fat has melted and is clear. The rillettes
should cook slowly and never boil. As liquid evaporates, add more
water gradually to prevent the meat from sticking. Drain pork and
discard bay leaves. Reserve fat. Shred meat with two forks,
discarding bones. Add the fat and mix it with meat. Taste for
seasoning. Transfer rillettes to a stone crock, cover with more
fat, and then plastic wrap. Chill the rillettes for at least 2
days before serving. Sealed like this the rillettes can be kept
for up to 2 weeks.

Recipe By: Anne Willan, Regional French Cooking
From: Holly Butman

Serve on slices of baguettes, toast or crackers along with
cornichons or pickled pearl onions. -JW

MMMMM

Cheers

Jim

... Q: What shall we drink to? A: To four in the morning.

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Quoting Jim Weller to Nancy Backus on 11-28-18 22:07 <=-

Natasha is the new cook presiding over the original place, then....?

An ex-employee returning. She is indian-Canadian and tends to go
back and forth a lot.

I thought I'd read her name before in connection with his shop...

Yes, you did. She was actually a fairly senior civil servant before
she quit her government job; now she's a part-time cook, a crafter
and artist, a puppeteer, a dance instructor and a farmer's market
vendor, making less but having more fun.

That does sound a lot more fun.... :) I trust she was able to put away
enough for retirement while she was in her government job... :)

Title: Creton > Pierre Lambert

Ah, so a kind of potted meat... :)

Sorta, kinda. It's actually closer to French rilletes, being quite
fatty but not necessarily very gelatinous.

I was indeed picturing the more fatty, not so much gelatinous.. :)

(Rillettes)

Drain pork and discard bay leaves. Reserve fat. Shred meat with two
forks, discarding bones. Add the fat and mix it with meat. Taste for seasoning. Transfer rillettes to a stone crock, cover with more
fat, and then plastic wrap. Chill the rillettes for at least 2
days before serving. Sealed like this the rillettes can be kept
for up to 2 weeks.

OK, I can picture that... :)

Serve on slices of baguettes, toast or crackers along with
cornichons or pickled pearl onions. -JW

That sounds right tasty... :)

ttyl neb

... Pigs can turn vegetables into bacon. What's your superpower?

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Quoting Nancy Backus to Jim Weller <=-

Title: Creton > Pierre Lambert

Ah, so a kind of potted meat... :)

Sorta, kinda. It's actually closer to French rilletes, being quite
fatty but not necessarily very gelatinous.

I was indeed picturing the more fatty, not so much gelatinous.. :)

I just checked some cooking glossaries and learned that the standard
definition of potted meat is for meat preserved in fat and not
gelatin. I was always under the impression until now that potted
meat was head cheese or brawn stored in a crock.

In part, that's because head cheese in Scotland (and in rural
Canada where the farmers are descendents of Scots) is called "potted
heid".

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Potted Heid
Categories: Offal, British, Beef, Veal
Yield: 1 batch

1 Ox cheek
2 Calves' feet
-preferably forefeet
Water
Salt
Pepper
Cayenne
1/2 ts Mustard
1/2 ts Allspice or nutmeg

Soak cheek and feet several hours. Break up into several pieces.
Remove from the feet as much fat and marrow as possible. Scald cheek
and feet, and when cool enough to handle, scrape and clean well.

Cover cheek and feet with cold water in a large saucepan. Add 2 Tb
salt and bring slowly to the boil. Simmer 3 hr. Remove from water and
pick out all the best meat. Return the bones to the pan and simmer
2-3 hr longer, adding water to cover if necessary. Strain broth into
a basin and set aside. Let broth jell overnight. Skim fat off.

Trim and chop meat. Put into a clean saucepan with the defatted broth.
Simmer 15-20 min. Season rather highly with pepper and cayenne. Add
other spices if desired. Pour into wetted molds and let set. Turn out
when required and serve with salad.

Collected by Carol Bryant's mother - from an old Scottish newspaper
clipping

From: Michael Loo Date: 09-26-03

MMMMM






Cheers

Jim


... When life gives you lemons, sell them and buy a pineapple.

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Quoting Jim Weller to Nancy Backus on 12-02-18 18:46 <=-

Title: Creton > Pierre Lambert

Ah, so a kind of potted meat... :)

Sorta, kinda. It's actually closer to French rilletes, being quite
fatty but not necessarily very gelatinous.

I was indeed picturing the more fatty, not so much gelatinous.. :)

I just checked some cooking glossaries and learned that the standard definition of potted meat is for meat preserved in fat and not
gelatin. I was always under the impression until now that potted
meat was head cheese or brawn stored in a crock.

Thank you for checking... :) Good to know... :)

In part, that's because head cheese in Scotland (and in rural
Canada where the farmers are descendents of Scots) is called "potted heid".

Colloquialisms will get you every time... (G) But it isn't really off,
just a variation... ;) And makes some sense, when one parses it... :)
(and looks at the recipe...)

I remember being surprised at how dense Richard's sister-in-law's Swedish
head cheese was, having grown up with the sort where the slices are bits
of meat with lots of solid gelatine holding it all together... Hers
didn't have much gelatine as a binder, but still was something you'd
slice.... :)

ttyl neb

... Any family tree produces some lemons, nuts and bad apples.

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