The great pig head experiment of 2023

I got a whole pig head in January to try making head cheese for the first time. For three days, it sat in my walk-in looking at everyone with those glassy eyes. My apprentice, Kyle, kept calling it 'Mr. Snuffles' and giving it a wide berth. After a long simmer and a night pressed, I unmolded a perfect terrine that sold out in two hours. Has anyone else had a cut of meat that spooked the staff before it became a menu star?

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oliver_mason6mo ago

That's how the best stuff always starts, honestly.

5

diana3144mo ago

Sounds about right for my first day on the line.

10

the_evan6mo ago

Mr. Snuffles is a fantastic name, poor Kyle. We had a whole lamb carcass come in once that really freaked out the new dishwasher, but the braised shoulder special changed his mind pretty quick.

4