Of late my partner keeps picking out different frozen dinners to try. In theory I welcome these meat and potato combinations even though trying to limit my intake of starchy vegetables. But the protein is inevitably some 'mechanically separated' (look it up if you dare) chicken/pork/beef by-product/soy amalgamated patty of mush, though I ate every bite out of deference to the animals' sacrifice. And I didn’t even know anyone could give mashed potatoes the consistency of Silly Putty.
So on the way home from swimming at the YMCA Saturday I stopped by a meat market. My initial craving was for a seldom available deli item called souse. Unlike the pre-digested looking lumps from our latest frozen dinners, these less cherished meats don’t pretend to be anything other than what they are.
Souse is essentially head cheese with the bite of vinegar. The cold cut’s unique flavor and texture take me back to childhood, when Mom and I had the souse all to ourselves. ~grin~ We didn’t complain.
Waiting for my savory treat to be packaged, I looked toward the butchery case. There I saw the most beautiful cuts of porterhouse steak. Yes, they were expensive. But now that we know the proper technique for home cooking (as long as you don’t mind your home smelling of smoke for a few days), I could justify the expenditure.
|Photo Courtesy of MyRecipes.com|
Have you ever tasted head cheese or souse?