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/ck/ - Food & Cooking

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14649526 No.14649526 [Reply] [Original]

do they do this in your country?

>> No.14649531

Is that encased in gelatin?

>> No.14649534
File: 223 KB, 1600x1200, egg-and-pea-aspic-520328.jpg [View same] [iqdb] [saucenao] [google]
14649534

>>14649531
yes, I was in disbelief when I heard of this and needed to share it with someone. It's meat gelatin.

>> No.14649542

It's poor fag food. Usually meat from a pigs head. Anyone who tells you otherwise is coping.

>> No.14649548
File: 19 KB, 480x360, hqdefault-1.jpg [View same] [iqdb] [saucenao] [google]
14649548

>>14649542
>coping

Coping with what exactly you soi injesting faggot.

>> No.14649551

>>14649534
>>14649542
I've read on here before that the point is that it was a way to preserve perishable food before the advent of widely available refrigeration

>> No.14649556

>>14649551
That would be retarded since many meat gelatin dishes are only possible with refrigerator

>> No.14649563
File: 129 KB, 1024x768, 1597514884998.jpg [View same] [iqdb] [saucenao] [google]
14649563

>>14649556
You dont need fridge to gelatine foods. You fuckin clown shoe

>> No.14649569

>>14649556
>For as long as cheap cuts have been boiled, cooks have been aware of the useful jelly created which, allowed to set around the cooked meat stopped air and bacteria from reaching it and could delay putrescence.
https://www.theguardian.com/lifeandstyle/wordofmouth/2010/apr/30/aspic

>> No.14649572
File: 36 KB, 640x480, pate-en-croute-640.jpg [View same] [iqdb] [saucenao] [google]
14649572

>>14649526
Only the top

>> No.14649578

romanians are scum

>> No.14649645

>>14649534
1956 called, they would like their recipe back

>> No.14649693

>>14649645
1970 called, it wants its joke back.

>> No.14649707

>>14649693
1980 called

>> No.14649725

>>14649526
Do they do what? Sell cat food?
Cause obviously

>> No.14649731
File: 712 KB, 640x480, 1583373905162.png [View same] [iqdb] [saucenao] [google]
14649731

yeah ours is called pihtije, shits nasty as fuck

>> No.14649756

>>14649526
No

>> No.14649762

>>14649542
I love head cheese but the gelatin is just supposed to be a binder, not be 50% of the volume like >>14649731

>> No.14649769

>>14649762
Uuu yeah head cheese for the win
Pork head has the best pieces of meat anyway like tongue and cheecks

>> No.14649777

>>14649569
>>14649569
Gelatin can stay solid at room temp but melt pretty easily heating up slightly pass that. I guess it's possible to preserve foods with jelly in the winter though.

>> No.14650113

>>14649526
USA here. My Polack grandparents used to make this homemade years before I was even born, but we buy it from the polack deli because it's nostalgic for my grandma. It's actually pretty good with some mustard or horseradish when you're in the mood for it.

>> No.14650127
File: 228 KB, 1200x925, Sülze001.jpg [View same] [iqdb] [saucenao] [google]
14650127

>>14649526
We have Sülze in Germany which is kinda like this, see pic.
Unfortunately this stuff sucks.

Hate to say it, but the French do it better, stuff like >>14649572 is delicious

>> No.14651369
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14651369

>>14649542
Cured beef in my country, not pork. Some years ago, chicken became common, too. Still no pork. Which is odd. Cuz we eat way more pork than either beef or chicken.
Anyway, it's sold in tins. About 100g each.

>> No.14651897

>>14650127
I once made Sülze myself because I don't like the Sülze you can buy and it was fucking delicious. I didn't use any vinegar and would love to do it again, but it was quite a bit of work in my shitty small ass kitchen

>> No.14651951
File: 90 KB, 1200x600, lage-sylte-ferdig-hovedbilde.jpg [View same] [iqdb] [saucenao] [google]
14651951

>>14649542
You're mixing up two different foods. OP is posting what's called Aspik or Kabaret. We make it in Norway too, but it's very old fashioned. Belongs to a different time when people were poor. I don't think anybody under 60 would serve or eat it.

>>14650127
In Norway we call this sylte, and I really like it. We make it for Christmas. It's pig heat meat and gelatin, and spices of course.