Damn right Vicki, but I’m damned if I’m going to pay >1K for the 2 of us to eat
there ( drinks wil cost more than the food)….
Ha ha… when I first started doing beef cheeks probably 20 years ago (butcher
said “they for your dog mate?” – yeah I said at like $2/kg)), I asked over
getting pig cheeks, and he said he could get me some pigs heads for free which
I declined… they’d be a bit of a delicacy now I guess like boiled lambs heads
are in the middle east
Steve
From: oz-food-bounce@xxxxxxxxxxxxx [mailto:oz-food-bounce@xxxxxxxxxxxxx] On ;
Behalf Of Vicki Taylor
Sent: Saturday, 1 May 2021 5:13 PM
To: oz-food@xxxxxxxxxxxxx
Subject: [oz-food] Re: resized photos from the butcher
Hi Steve,
That sounds divine!
Vicki. :-)
On 1 May 2021, at 5:08 pm, Tilden, Steve ST
<Steve.Tilden@xxxxxxxxxxxxxxxxxx<mailto:Steve.Tilden@xxxxxxxxxxxxxxxxxx>> wrote:
Hi Susan
Pork jowls are next to impossible to find here. But it is/was on the menu of
one of Australias best restaurants per the link. Or I’ve copied the relevant
bit below.
Cheers
Steve
Masterclass With Peter Gilmore, Quay, Circular Quay @ Not Quite
Nigella<https://urldefense.com/v3/__https:/www.notquitenigella.com/2011/03/09/peter-gilmore-masterclass-quay/__;!!Nd8K6TfUt9jcQpcU_mCx!9is2zmxvq0m2OkIhFeTfaAlqqcVXpo6kL4wUtFU-sRVq6oOB0ReiFYYlc5MHnolpLBKFBwN5$>
Berkshire Pig jowl, maltose crackling, prunes, cauliflower cream, perfumed with
prune kernel oil served with 2009 William Downie Petit Manseng, King Valley
Oh my... this was very good. As soon as it was put down and we inhaled the
prune kernel oil we were all united as one seventeen person entity drooling and
murmuring over this dish. Peter had earlier told us that when he first made
this dish he wanted to have a crackling on it but the Berkshire pig jowl has a
very thick layer of fat on it in between the meat and the crackling. So he
added crackling with the use of maltose sugar to simulate crispy, crunchy
crackling. And we are disappointed to learn that it's not as simple as
sprinkling sugar on top and then blowtorching the bugger to all hell. It's much
more complex involving making the maltose toffee, crushing it up and then
reassembling it. Ah well, best just eat it right? And the proof is in the
eating of this dish. It is utterly wonderful. The pork jowl is buttery soft
with a silky cauliflower cream, stewed whole prunes and that amazing crazy
crunchy maltose crackling.
Interestingly it is paired with a wine that is a sweet wine and is a favourite
of many here including me. It is made in the high altitude area of King Valley
of Victoria from a winery who lost an entire vineyard of grapes in the
Victorian bushfires. The winemaker William Downie decided to experiment with a
new type of grape called the Petit Manseng and the result is this sweet wine
that could almost double as a dessert wine although less sticky and is just
made for a dish like this.
From: oz-food-bounce@xxxxxxxxxxxxx<mailto:oz-food-bounce@xxxxxxxxxxxxx>
[mailto:oz-food-bounce@xxxxxxxxxxxxx] On Behalf Of Susan Yuen
Sent: Saturday, 1 May 2021 3:43 PM
To: oz-food@xxxxxxxxxxxxx<mailto:oz-food@xxxxxxxxxxxxx>
Subject: [oz-food] Fwd: Re: resized photos from the butcher
Hi Steve
Have been buying jowls really cheap at a local supermarket. About SGD5 per kg.
Made airfryer char siew (cantonese style pork barbecue) with the jowl n it was
soooo good (and rather evil). Pic attached. Hope it'll go through.
Susan
On Sat, 1 May 2021, 8:03 am Tilden, Steve ST,
<Steve.Tilden@xxxxxxxxxxxxxxxxxx<mailto:Steve.Tilden@xxxxxxxxxxxxxxxxxx>> wrote:
Oh, the cheek/jowls are just the best….
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