Medieval Christmas Feasts - The Boar's Head
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MEDIEVAL HIPPOCRAS based on the 1393 French recipe from Le Ménagier de Paris
2 teaspoons Cinnamon
1 1/2 teaspoons Ginger
1 teaspoon Grains of Paradise -
1 teaspoon Nutmeg
1 teaspoon Galingale -
1/2 cup White Sugar
1 bottle Red or White wine
Whisk the sugar into the wine until dissolved. Mix the spices spices, well ground, into the wine (or put them in a coffee filter floating in the wine if you don't have a good cloth for straining). Let the spices stand in the wine for at least 3 hours (preferably overnight), then strain the wine through fine cheesecloth or muslin until the wine is as clear as you can get. This wine is best served after a day or two.
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Hi, I’m Daphne Malone, the owner of Glorious Malone’s Fine Sausage (named after my mother). For almost 40 years, we’ve produced a signature specialty meat called head cheese, also known as souse, sultz, or hog’s head cheese. Over the years, our head cheese recipe has become widely recognized by both connoisseurs and casual consumers as the category’s gold standard. Our gourmet head cheese is made FRESH, has no preservatives and is all natural—just like my mom, Glorious, made it! With superior ingredients, refined production techniques, and two generations of Southern flair, Malone’s Fine Sausage Pork Delicacy is the treat you’ll want for your next formal, family, or just-for-fun affair!
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The 5th episode of the first season features a slow cooked pork shoulder, coated with a kitchen sink spice blend, and a decadent bechamel blue mac n' cheese. Chef Cooper also does his monster with a bad taste in its mouth impression.
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1970s Louisiana, Family Eating Dinner, Creole Food
1970s Louisiana, Family Eating Dinner, Creole Food from the Kinolibrary Archive Film Collections. Clip ref AB17. For commercial projects only. To order the clip clean and high res, or to find out more, visit Available in SD.
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Man cutting snout of pig's head. INT woman explains how she's cooking pig's head, hog. Little boy helps woman mince pig's head. Woman cutting herbs, cooking, creole food, mince, herbs and spices.
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The Boucherie: Preserving Traditions with Chef John Folse | 2016
This program from March 21, 2016, features Chef John Folse hosting a boucherie in order to preserve the Cajun tradition of butchering a hog and creating a variety of meats. During the boucherie, chefs and butchers prepare: Andouille, Sausage, and Ponce; Red and White Boudin; Backbone Fricassee and White Beans; Hog’s Head Cheese; Cracklins; Debris Stew and Porchetta; and Charcuterie.