>a terrine or meat jelly made with flesh from the head of a calf or pig, or less commonly a sheep or cow, and often set in aspic. The parts of the head used vary, but the brain, eyes, and ears are usually removed. The tongue, and sometimes the feet and heart, may be included. It can also be made from quality trimmings from pork and veal, adding gelatin to the stock as a binder.
>The term 'head cheese' is used in North America, >Americans call this cheese
did you try it before our government went fully autistic?
Matthew Allen
I'd try the beer battered bacon and garlic butter bacon fries desu
Zachary Ortiz
>Aspic AAAAHHHHHH
Luis Kelly
> did you try it before our government went fully autistic? Not in pure form. Maybe in sausages etc.
Wyatt King
In the Netherlands peanut butter is called peanut cheese.
Aiden Butler
Try steak tartare, beef or horse carpaccio, various Japanese sashimis (e.g., chicken, horse). It's all good stuff.
>That's what I said you utter bucket. No, it isn't. The picture Russian flag posted is too cooked for anything. The picture you posted is for pork and lamb, but too cooked for beef. But you said that the Russian's picture is for pork and lamb and that your picture is for beef.
Hudson Garcia
and that's why nobody likes you guys.
Bentley Hughes
Having it by itself is great. Try it one day if you can, just remember to cook it in a little bit of broth, I use a little bit of Vegemite and water.
Then that's a matter of individual taste.
Austin Carter
No such thing as individual taste. My tastes have been developed by objective standards to be perfect and universal.
Grayson Kelly
We call it "Fromage de tĂȘte" too.
Cooper Turner
>My tastes have been developed by objective standards to be perfect and universal. oh I'm sure