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FIRST TIME TERRINE.

checkdude

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A big thank you to Snorkelinggirl for posting such detailed write up way back when even i could follow. And i finely did. Got all my ingredients together... 20201115_083332.jpg For my first time followed the instructions pretty close. All the players ready for the pool. Turn on the heat on low and bring up to gentle simmer. 20201115_124842.jpg Must have taken 5 hrs. or more to get it to my liking. Picked out the meat,strain and reduce the broth,mixed and let set overnight. Had some somefor lunch and it outstanding! 20201116_115914.jpg Slice of rye bread, onions in white vinegar and adult beverage... 20201116_115901.jpg Give it a go. you will not be disapointed.
 

chilerelleno

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That looks like it should be so rich and delicious, nice work.

The vast amount of knowledge and wisdom here is such a great resource to have available.
 

checkdude

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That looks like it should be so rich and delicious, nice work.

The vast amount of knowledge and wisdom here is such a great resource to have available.
Thanks for the like. For a first time effort it was big success.
 

TNJAKE

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It definitely seems like it would be tasty. I'm down to try anything once
 

Brian Trommater

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Looks good to me. Read her recipe. Think I give it a go. Walmart says the have the Split Pork Feet in stock by work. I think Fiesta Mart might have Fresh ham hocks.
 
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checkdude

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Looks good to me. Read her recipe. Another one for the list. Walmart says the have the Split Pork Feet in stock by work. I think Fieasta Mart might have Fresh ham hocks.
Thanks. We have save-on foods store close by that carries them.
 

chef jimmyj

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Very nice. It looks very good.
I've not had a well made Terrine since I retired. I taught production to my students but while my family has tried it, they are not crazy about the Texture so have not made one in awhile.
Growing up, ZIMNE NOGI Polish Jellied Pigs Feet was a common food while Grandma was alive. Ate it the same way, Rye bread, Onion, White Vinegar and a bit of Horseradish...JJ
 

checkdude

Meat Mopper
SMF Premier Member
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Joined Jan 1, 2016
Very nice. It looks very good.
I've not had a well made Terrine since I retired. I taught production to my students but while my family has tried it, they are not crazy about the Texture so have not made one in awhile.
Growing up, ZIMNE NOGI Polish Jellied Pigs Feet was a common food while Grandma was alive. Ate it the same way, Rye bread, Onion, White Vinegar and a bit of Horseradish...JJ
Tkank you chef jimmyj. I have chopped the meat in medium chunks to have more of a bite. Just wish I used more of the broth. Aw well there is next time. Hope I remember. Good thing I keep notes.
 

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