I love head cheese. I think sometimes we call it soltz, but maybe someone can verify. My mother used to buy head cheese every so often, but it seems like she bought it more during Lent. Dave Weinfurtner ---- Darlene Dimitrie <fon.ladee@cogeco.ca> wrote: > Then there was always the fright of opening the fridge and finding a > large bowl, covered by plastic wrap, of freshly made coarse head cheese. > To this day I can't look at head cheese, even at the European delis. > My mother loves this stuff. > > -- > Darlene > http://www.dvhh.org/membership/associates.htm#D > http://home.cogeco.ca/~lindarlene/Index.html > > > ------------------------------- > To unsubscribe from the list, please send an email to DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message

Sulz. I grew up eating it on the farm in North Dakota. I have lived in Bangkok, Thailand the past 15 years, and I buy fresh pork hocks a few times a year and make sulz. Paprika and fresh garlic are the key ingredients. ‎Chuck Kathrein Sent from my BlackBerry 10 smartphone.   Original Message   From: davey1947@suddenlink.net Sent: Wednesday, June 4, 2014 14:49 To: Darlene Dimitrie; Donauschwaben-villages@rootsweb.com Subject: Re: [DVHH] Head cheese I love head cheese. I think sometimes we call it soltz, but maybe someone can verify. My mother used to buy head cheese every so often, but it seems like she bought it more during Lent. Dave Weinfurtner ---- Darlene Dimitrie <fon.ladee@cogeco.ca> wrote: > Then there was always the fright of opening the fridge and finding a > large bowl, covered by plastic wrap, of freshly made coarse head cheese. > To this day I can't look at head cheese, even at the European delis. > My mother loves this stuff. > > -- > Darlene > http://www.dvhh.org/membership/associates.htm#D > http://home.cogeco.ca/~lindarlene/Index.html > > > ------------------------------- > To unsubscribe from the list, please send an email to DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message ------------------------------- To unsubscribe from the list, please send an email to DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message

I grew up on head cheese, blood sausage and pigs feet in sulz. If you want a good but simple recipe for HUNGARIAN JELLIED PIGS FEET, see my recipe Index under Main Courses. I remember going to the chicken store on North Ave. in Chicago to get freshly killed chicken. My brother and I would play with the chicken feet, pre plastic toy era. I do not remember anyone making blood soup, but I do remember my grandmother picking the chicken brains out to eat. My Grandmother brought her large and heavy feather duvet with her in 1918 when she came to America, along with her large wooden noodle board. I disposed of it around 1970. Mice got into it for a cozy nest in the basement! Regards, June Meyer junemeyerrecipes@yahoo.com www.junemeyer.com See my homepage and Hungarian heirloom recipes! www.facebook.com/june.meyer.501 See my Face Book page. " ALWAYS REMEMBER: If we don't ask, we'll never know. . . and if we don't record what we do know, our descendants will wish we had!!" On Jun 4, 2014, at 4:02 AM, chuck.kathrein@gmail.com wrote: > Sulz. > > I grew up eating it on the farm in North Dakota. > > I have lived in Bangkok, Thailand the past 15 years, and I buy fresh pork hocks a few times a year and make sulz. Paprika and fresh garlic are the key ingredients. > > ‎Chuck Kathrein > Sent from my BlackBerry 10 smartphone. > Original Message > From: davey1947@suddenlink.net > Sent: Wednesday, June 4, 2014 14:49 > To: Darlene Dimitrie; Donauschwaben-villages@rootsweb.com > Subject: Re: [DVHH] Head cheese > > I love head cheese. I think sometimes we call it soltz, but maybe someone can verify. > My mother used to buy head cheese every so often, but it seems like she bought it more during Lent. > Dave Weinfurtner > ---- Darlene Dimitrie <fon.ladee@cogeco.ca> wrote: >> Then there was always the fright of opening the fridge and finding a >> large bowl, covered by plastic wrap, of freshly made coarse head cheese. >> To this day I can't look at head cheese, even at the European delis. >> My mother loves this stuff. >> >> -- >> Darlene >> http://www.dvhh.org/membership/associates.htm#D >> http://home.cogeco.ca/~lindarlene/Index.html >> >> >> ------------------------------- >> To unsubscribe from the list, please send an email to DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message > > > > ------------------------------- > To unsubscribe from the list, please send an email to DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message > > > > ------------------------------- > To unsubscribe from the list, please send an email to DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message

We ate a lot of head cheese, blood sausage, and pork hocks. I believe the brand name for the pork hocks in Marshfield and Stevens Point, Wisconsin was Peer. The difference between pork hocks and pigs feet was the pigs feet had the bones in. The pork hocks had no bones. I remember they were in this type of jell, and they had this certain type of seasoning. I think one of them was vinegar. Maybe someone else on the list knows, but I remember we really loved them. I know the head cheese came in a jell too. As far as blood sausage, we never thought anything about it when my mother made that. i believe she fried that. My mother fried almost everything. Back in the 50s, no one knew about the bad health qualities in frying. My kids never considered the possibility of eating blood sausage. Their mother never ate any of those foods, so they never learned a taste for them. I don't even know if you can find Blood sausage and pork hocks in the store anymore. People eat much worse foods now than those foods then. Dave Weinfurtner ---- June Meyer <junemeyerrecipes@yahoo.com> wrote: > I grew up on head cheese, blood sausage and pigs feet in sulz. If you want a good but simple recipe for HUNGARIAN JELLIED PIGS FEET, see my recipe Index under Main Courses. > > I remember going to the chicken store on North Ave. in Chicago to get freshly killed chicken. My brother and I would play with the chicken feet, pre plastic toy era. I do not remember anyone making blood soup, but I do remember my grandmother picking the chicken brains out to eat. > > My Grandmother brought her large and heavy feather duvet with her in 1918 when she came to America, along with her large wooden noodle board. I disposed of it around 1970. Mice got into it for a cozy nest in the basement! > > Regards, June Meyer > junemeyerrecipes@yahoo.com > > www.junemeyer.com > See my homepage and Hungarian heirloom recipes! > > www.facebook.com/june.meyer.501 > See my Face Book page. > > " ALWAYS REMEMBER: > If we don't ask, we'll never know. . . > and if we don't record what we do know, > our descendants will wish we had!!" > > > > > On Jun 4, 2014, at 4:02 AM, chuck.kathrein@gmail.com wrote: > > > Sulz. > > > > I grew up eating it on the farm in North Dakota. > > > > I have lived in Bangkok, Thailand the past 15 years, and I buy fresh pork hocks a few times a year and make sulz. Paprika and fresh garlic are the key ingredients. > > > > ‎Chuck Kathrein > > Sent from my BlackBerry 10 smartphone. > > Original Message > > From: davey1947@suddenlink.net > > Sent: Wednesday, June 4, 2014 14:49 > > To: Darlene Dimitrie; Donauschwaben-villages@rootsweb.com > > Subject: Re: [DVHH] Head cheese > > > > I love head cheese. I think sometimes we call it soltz, but maybe someone can verify. > > My mother used to buy head cheese every so often, but it seems like she bought it more during Lent. > > Dave Weinfurtner > > ---- Darlene Dimitrie <fon.ladee@cogeco.ca> wrote: > >> Then there was always the fright of opening the fridge and finding a > >> large bowl, covered by plastic wrap, of freshly made coarse head cheese. > >> To this day I can't look at head cheese, even at the European delis. > >> My mother loves this stuff. > >> > >> -- > >> Darlene > >> http://www.dvhh.org/membership/associates.htm#D > >> http://home.cogeco.ca/~lindarlene/Index.html > >> > >> > >> ------------------------------- > >> To unsubscribe from the list, please send an email to DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message > > > > > > > > ------------------------------- > > To unsubscribe from the list, please send an email to DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message > > > > > > > > ------------------------------- > > To unsubscribe from the list, please send an email to DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message >

My father was a German butcher and assuage maker from Yugoslavia and then carpinis in the Banat I grew up playing scorer with pigs stomachs Sure miss the food and family now that I am 70 years old I never knew what store bought meats were until my father died in 1975 He brought home everything he made that day Gruss Thanks and Have a Great Day ! Frank A. Jakob, President /Broker Realtor - Auctioneer - "Estate Services" Cell: 252-305-1184 Email: capehatreal@yahoo.com "Specializing in Water Front Properties" www.CapeHatterasRealty.com Cape Hatteras Realty & Construction Corp PO Box 249 Salvo, NC 27972 > On Jun 5, 2014, at 3:21 AM, <davey1947@suddenlink.net> wrote: > > We ate a lot of head cheese, blood sausage, and pork hocks. I believe the brand name for the pork hocks in Marshfield and Stevens Point, Wisconsin was Peer. The difference between pork hocks and pigs feet was the pigs feet had the bones in. The pork hocks had no bones. I remember they were in this type of jell, and they had this certain type of seasoning. I think one of them was vinegar. Maybe someone else on the list knows, but I remember we really loved them. I know the head cheese came in a jell too. As far as blood sausage, we never thought anything about it when my mother made that. i believe she fried that. My mother fried almost everything. Back in the 50s, no one knew about the bad health qualities in frying. > My kids never considered the possibility of eating blood sausage. Their mother never ate any of those foods, so they never learned a taste for them. I don't even know if you can find Blood sausage and pork hocks in the store anymore. People eat much worse foods now than those foods then. > Dave Weinfurtner > ---- June Meyer <junemeyerrecipes@yahoo.com> wrote: >> I grew up on head cheese, blood sausage and pigs feet in sulz. If you want a good but simple recipe for HUNGARIAN JELLIED PIGS FEET, see my recipe Index under Main Courses. >> >> I remember going to the chicken store on North Ave. in Chicago to get freshly killed chicken. My brother and I would play with the chicken feet, pre plastic toy era. I do not remember anyone making blood soup, but I do remember my grandmother picking the chicken brains out to eat. >> >> My Grandmother brought her large and heavy feather duvet with her in 1918 when she came to America, along with her large wooden noodle board. I disposed of it around 1970. Mice got into it for a cozy nest in the basement! >> >> Regards, June Meyer >> junemeyerrecipes@yahoo.com >> >> www.junemeyer.com >> See my homepage and Hungarian heirloom recipes! >> >> www.facebook.com/june.meyer.501 >> See my Face Book page. >> >> " ALWAYS REMEMBER: >> If we don't ask, we'll never know. . . >> and if we don't record what we do know, >> our descendants will wish we had!!" >> >> >> >> >>> On Jun 4, 2014, at 4:02 AM, chuck.kathrein@gmail.com wrote: >>> >>> Sulz. >>> >>> I grew up eating it on the farm in North Dakota. >>> >>> I have lived in Bangkok, Thailand the past 15 years, and I buy fresh pork hocks a few times a year and make sulz. Paprika and fresh garlic are the key ingredients. >>> >>> ‎Chuck Kathrein >>> Sent from my BlackBerry 10 smartphone. >>> Original Message >>> From: davey1947@suddenlink.net >>> Sent: Wednesday, June 4, 2014 14:49 >>> To: Darlene Dimitrie; Donauschwaben-villages@rootsweb.com >>> Subject: Re: [DVHH] Head cheese >>> >>> I love head cheese. I think sometimes we call it soltz, but maybe someone can verify. >>> My mother used to buy head cheese every so often, but it seems like she bought it more during Lent. >>> Dave Weinfurtner >>> ---- Darlene Dimitrie <fon.ladee@cogeco.ca> wrote: >>>> Then there was always the fright of opening the fridge and finding a >>>> large bowl, covered by plastic wrap, of freshly made coarse head cheese. >>>> To this day I can't look at head cheese, even at the European delis. >>>> My mother loves this stuff. >>>> >>>> -- >>>> Darlene >>>> http://www.dvhh.org/membership/associates.htm#D >>>> http://home.cogeco.ca/~lindarlene/Index.html >>>> >>>> >>>> ------------------------------- >>>> To unsubscribe from the list, please send an email to DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message >>> >>> >>> >>> ------------------------------- >>> To unsubscribe from the list, please send an email to DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message >>> >>> >>> >>> ------------------------------- >>> To unsubscribe from the list, please send an email to DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message > > > > > ------------------------------- > To unsubscribe from the list, please send an email to DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message