Overheard at the grocery store deli today...

[NewWaveChick1981]

:rofl: :yoiks: The woman in front of me had the following conversation with the deli manager:

Woman: "Hi. I'd like a four-pound block of headcheese, please, unsliced."

Manager: (pauses) "We don't have a block of headcheese that large right now."

Woman: (miffed) "You don't? Why not?"

Manager: "It has a shelf life of four days. We normally get our meat shipments in on Fridays, and we usually only get a pound at a time."

Woman: "You're kidding. Why don't you get more than that?"

Manager: (trying to keep his composure) "Well, there really isn't much call for it around here."

Woman: "OK, I'll take what you've got. Can you order some for me so I can pick it up on Friday?"

Manager: "Certainly."


:rofl: Headcheese? I can see being pissed off if they were out of turkey or potato salad, but headcheese? :yoiks: :puke:

[CaliforniaPeggy]

1. My dear NewWaveChick!

Well, I guess someone's gotta like it, right?

No accounting for taste!

Is it really that awful? I've never had it........

:hi:

[NewWaveChick1981]

6. In my book, it's along the same lines as scrapple, c-loaf, and liver pudding...

:puke: Not the same meat, but the same idea. I've only known one person that ate headcheese, and when I asked them why, they said, "It'll do." :yoiks:

[trof]

7. Now you know two.

My Cajun father-in-law used to make it.

Head Cheese Recipe

Ready in: > 2 hrs
Difficulty: 4 (1=easiest :: hardest=5)

Ingredients:
4 pounds pork from head or shoulder
8 pounds side pork
Salt and pepper
Ground cloves

Directions:

Boil pork until extremely tender. Boil the fat and lean in separate kettles. Skim off fat. While meat is still hot, start preparing head cheese.

First spread a large piece of muslin in a shallow pan. Then use the cooked rind of the pork to hold the head cheese by placing the rind side next to the muslin, fitting pieces together to cover the bottom. On this place alternate pieces of fat pork and lean pork, seasoning each layer with salt, pepper and ground cloves. Cover top and sides with cooked rind, tie up tightly in muslin. Reheat in liquid, then remove the "cheese" and press in a flat dish under a weight. Chill at once, keeping weighted until cold. A thickness of 2 inches when pressed is convenient for slicing. Keep in light brine in a cool place until needed. The meat must not freeze. Change brine occasionally.

This recipe for Head Cheese serves 30.
http://www.cdkitchen.com/recipes/recs/44/Head_Cheese42854.shtml

[Oeditpus Rex]

2. Not much call for it?!

It's the single most popular cheese in the world!

[NewWaveChick1981]

4. ...

:spray: :rofl: Oh, I like it runny...:P

[Labors of Hercules]

3. I especially likes the Manager's use of a choice Monty Python phrase...

"Not much call? It's the single most popular cheese in the world!!"

"In that case, I'm afraid, I'm going to have to shoot you..." :smoke:

[NewWaveChick1981]

5. ...

:rofl: :hi: Yes indeedy...:rofl: