Saturday, November 29, 2008

Well that was a disaster...

So I have been experimenting with pigs trotters.  Its the Fergus Henderson fan in me.  

But I have learnt a few lessons.

1).  When you boil up pigs trotters you need to strip the meat out whilst the pig trotter is warm.  Otherwise they become really difficult to handle.

2).  When you strip the meat and mix wiht the onion you better roll it into a sausage or put it in the terrine pretty quickly because as the fat congeals the meat will sort of stick together - and probably in an uncomfortable pattern.  

But even then I got to deal with a few issues.  Is there a difference between front-pigs feet (hands?) and rear feet with respect to the amount of meat?  Almost every trotter had nothing on it.  Just fat and gristle.  Yummy fat and gristle - but fat and gristle.  Is there any reader amongst my few who can answer that?  

And when I have finished with that I might explain the rest of the extent of the disaster.

John H

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