Pork aspic

atomicsmoke

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• Dec 27, 2016

• #1

Another one of our traditional Christmas dishes.

Made from an ear, two trotters and two tails. No gelatin used.

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• atomicsmoke
• Dec 27, 2016

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• atomicsmoke
• Dec 27, 2016

 

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chef jimmyj

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• Dec 27, 2016

• #2

Good stuff...JJ

 

daveomak

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• Dec 27, 2016

• #3

Yum !!

 

dirtsailor2003

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• Dec 27, 2016

• #4

Sounds tasty!

Watched a fascinating show last night. Fannie Farmers last supper. If you have Netflix or can find it some other way give it a view.

In the show they cook a 12 course Victorian era meal all on a wood fired cook stove. several of the courses contained "jellies". All made by boiling down calves heads . They tried to stick to the traditional preparation of meal as close as possible. They did make some changes and pointe them out and why they did.

 

smokin jay

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• Dec 27, 2016

• #5

Never had this before. I bet there is lots of flavor!

 

atomicsmoke

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Besides being tasty the jelly is a cocktail of bone/cartilage minerals supergood for your body.

 

redheelerdog

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• Dec 27, 2016

• #7

Very nice, you don't see this too often these days. Nice job Atomic. 

 

 

crazymoon

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• Dec 29, 2016

• #8

AS, looks tasty!

 

atomicsmoke

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• Feb 20, 2017

• #9

Another round of aspic: two tails, two ears, two feet, four rib bones I scraped last night for another dish.

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• atomicsmoke
• Feb 20, 2017

 

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atomicsmoke

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• Feb 20, 2017

• #10

3h in the pressure cooker.

Bones break...

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atomicsmoke

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• Feb 21, 2017

• #11

Jelly is nice and tight

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• atomicsmoke
• Feb 21, 2017

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• Feb 21, 2017

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• Feb 21, 2017

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• atomicsmoke
• Feb 21, 2017

Running out already?

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• atomicsmoke
• Feb 21, 2017

Naah...Have two more discs like this (about 2L in volume).

 

Last edited: Feb 21, 2017

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crazymoon

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• Feb 24, 2017

• #12

AS, Looks good as always!

 

daveomak

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• Feb 25, 2017

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Very nice looking dish....

 

DanMcG

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• Feb 25, 2017

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Nice!! do you add veggies or spice while boiling?

 

atomicsmoke

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• Feb 25, 2017

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Dan,

Yes. Same as you would with stock: carrots, parsnip, red pepper, onion, garlic, whole black pepper, bay leaves and vegetable scraps we might have around (cauliflower, brocolli stems).

Some people also add the cooked carrot to the aspic. We don't , since we cook large batches. Carrots will turn the aspic sour if you don't finish it in a couple of days.

 

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atomicsmoke

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• Dec 22, 2019

• #16

Another slab of aspic

 

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Slow42

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• Dec 22, 2019

• #17

Looks similar to the studzienina I make. Yours has a lot more meat. Great with a little vinegar and hot sauce.

 

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atomicsmoke

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• Dec 22, 2019

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Slow42 said:

Looks similar to the studzienina I make. Yours has a lot more meat. Great with a little vinegar and hot sauce.

Click to expand...

Sauce of horseradish+sour cream + apple for us

 

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atomicsmoke

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• Jan 19, 2020

• #19

One more...from two feet and a tail

 

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dernektambura

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• Oct 29, 2020

• #20

Atomicsmoke... next time... if you can get your hands on duck eggs... boil them... put the slices on the bottom and lay aspice on the top... and trust me... lay on the top of egg slices with red onion and then pour aspice on the top... heavenly food bro... heavenly....