(the misadventures of an expatriate corporate dropout)
Thursday, July 16, 2009
When Jean-Yves suggested we make a porc paté de campagne using tête de cochon ... I'm not sure what I imagined.
But ... being me, I retorted "I'm game" and made my way to the boucherie and placed an order for un tête de cochon, entier.
Eyeing me dubiously, they told me it would be a few days ... but dutifully inscribed my name in a journal and told me jeudi matin.
well now. just got back from the boucherie and off the phone from an uproarious Jean-Yves... when I arrived at the butcher and reminded them who I was, le monsieur disappeared with an ever so slight smirk and returned with the fellow above. I guess I was thinking someone would have kindly removed all of the various aspects that certify Yes, this is the head of a pig. But no, Wilbur's cousin was there staring back at me ... and now he's in a box in my fridge.
When I saw the item in question, I had to excuse myself and call JY to confirm that yes indeed, I should be receiving one head, complet! he was in the shower and Etienne could be heard shouting to him through the spray. I went back in the shop and said, yes that's for me. We had a bit of a laugh as I explained that my friend and I would be making a paté, that I was a silly american and had no clue what I was getting into.
When I asked if I would be able to get a bag, a really good laugh was had at my expense. "Mais oui, bien sur Madame. Did you think you'd walk down the street with a pig's head under your arm?" lol.
So, now I have him. After I got home, I took this photo and sent it to JY with a big OMG! seconds later, my phone rang and I believe monsiur laughed till he cried. Given the fact that this has been a hard week for him with Etienne visiting grandma and a bit of the blues ... I was actually happy to be the butt of the joke ... it was very good to hear his laughter.
I now have some marching orders to begin boiling the beast. with lots of onion and garlic and parsley and such. I was able to beg off of cutting of parts (ergggh!!) ... hopefully, he will handle all of that tomorrow. I just need to kick off the witch's brew pot! I also found out there is something of a movement around eating the entire beast that is slaughtered for our whims. Read a very entertaining and useful article on cooking a pig's head and why ... Here.
I recently picked up a big pot for canning at a vide-grenier so I'm all set!
double, double ... toil and trouble ... fire burn and cauldron bubble ...