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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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20533034 No.20533034 [Reply] [Original]

Get in, loser. We're making cretons.

>> No.20533043

>>20533034
Based New England Chad.

>> No.20533048

what's a cretin

>> No.20533053

>>20533034
you're making ((You))s?

>> No.20533094

>>20533034
That's not how you make croutons

>> No.20533112
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20533112

Welcome to PORKTOWN population ME AND YOU, BABY

>> No.20533117
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20533117

Onions are also diced.

>> No.20533119

>>20533043
New England Best England
>>20533048
See >>20533053 >>20533094
>>20533034
Cretons is a spiced pork spread.

>> No.20533122
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20533122

BECAUSE PEEPEE FARMS REMEMBERS

>> No.20533140

>>20533117
the fuck is that tool on the right. the white one.

>> No.20533148
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20533148

>>20533117
This is quatre épices, that's French for "four spices" which is what this is, in French. They are warm spices: ginger, nutmeg, clove, and white pepper, in roughly equal portions or to taste. I'm going light on pepper and can add more later if I want.

>> No.20533163

>>20533034
>half eaten bread on the raw pork board
say goodbye to your hearing

>> No.20533174
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20533174

idk what pork croutons are
but im here for the ride chef

>> No.20533178
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20533178

Pork, onion, and spices all end up in the pot. The pork releases lots of liquid, this is functioning as intended.

>> No.20533204
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20533204

>>20533178
Milk and bread crumbs in

>> No.20533212

Hit it with the immersion blender, cover and simmer 1hr - see you soon, lads.

>> No.20533216
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20533216

>> No.20533298

Bump. Never heard of this dish, excited to see the results.

>> No.20533310

>>20533163
That look like a bite mark to you? I think OP tore it off to make breadcrumbs with.

>> No.20533320

>>20533298
you might want to temper your expectations. It's not exactly known for its looks

>> No.20533335

>>20533320
looks like brown gravy to me, I hope biscuits are involved

>> No.20533371

>>20533216
I dont know what cretons is or are
I dont know what you are making
What does the milk do?
My grandmother used to use milk when making meatballs and she would make them with like 40-50% ground pork and the rest of it ground beef. But I don't think the milk is needed. I've tried buying ground pork and using it to make stuff but I am not a huge fan of it in general. I like to keep it simple with beef onion and oreganno. So these four spices have me confused. Tbh I only sometimes use ginger and I dont think I have the other 3 stocked.

>> No.20533377

>>20533140
Onion dicer

>> No.20533431
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20533431

>>20533310
>>20533320
This anon cretons.
>>20533335
It's sort of similar to sausage gravy. But it's cooked to basically a paste then served cold on toast. Like pork jelly flavored with warm spices, or a deconstructed tortiere. The milk softens the pork and helps with the pate texture. It is a technique called panade.
>>20533377
The steel one is my onion dicer! the white tool is part of my meat grinder.
>>20533140
The big hole at the top is a wrench and the bottom is for pushing meat. Basically it's a portable version of your mom.

>> No.20533478

>>20533335
It's rillettes but the meat is ground instead of shredded
>uh what's rillettes
it's like peanut butter but the cookies aren't as good

>> No.20533493

>>20533478
uh what's peanut butter

>> No.20533498

>>20533493
vegan cretons

>> No.20533503
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20533503

Ok, all the remaining liquid is fat. This will now set overnight in the fridge. I should have the final product posted tomorrow morning. But we'll see.

>> No.20533505
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20533505

I'm looking at this thinking "isn't this just rilletes but.. not?"
>>20533431
Do you not cook it until it breaks down, just until tender?
>>20533478
Why not just make rilletes? Rilletes is great

>> No.20533508

>>20533498
kek

>> No.20533509

>>20533503
>all the remaining liquid
drink with straw or gay

>> No.20533544

>>20533509
That's a paradox. Drinking with a straw IS gay.
>>20533505
Take off your dress and I'll show you the difference
Good night anons

>> No.20533547

>>20533505
*Also just until tender.

>> No.20533549

>>20533544
>drinking with a straw IS gay
Then how am I supposed to keep my moustache dry

>> No.20533580

>>20533549
you aren't. the whole point of a mustache is saving some for later.

>> No.20534537
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20534537

Post-fridge

>> No.20534538
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20534538

Texture detail. Looks perfect. Tastes perfect. I had this at a restaurant recently and mine is better.

>> No.20534540
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20534540

Portioned. Each brick represents like a week of eating cretons.

>> No.20534564
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20534564

Plated. All the protein a man needs for a day of drinking white wine, curling, and bitching about the English.

>> No.20534567
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20534567

I recommend this dish, anons. It's very cheap, very tasty, easy to make, quick to eat, and makes you look cultured.

I didn't show this but I started with a bone-in pork butt with a giant fat cap, which I kept. If you don't have enough fat on your butt, you can use lard.

>> No.20534610

>>20534567
>cultured
Yes indeed, it pairs very well with a Chateau Cauques-Accolas or Pèpe-Cydiette. Sometimes I have it with a local cheese called Tchisouise

>> No.20534642

>>20534610
>not pairing with Hercéque Aulat

>> No.20534707

>>20533163
why does half eaten bread make you lose hearing?

>> No.20534710 [DELETED] 

>>20533043
it's a french Canadian thing but okay

>> No.20534993

>>20533034
If you're a French-Canadian from NH---it's gorton. An awesome pork spread on English muffins, bagels, or just toast. When I was growing up, we always a had a crock of it in the fridge. Absolute kino food.

>> No.20535082

>>20533034
>creamy spiced pork spread
Sounds nice, I may make this but probably add some ground dried chilis as well, maybe a mix of guajillo and a little dried habanero

>> No.20535087

Cool
Ive only ever had it from the supermarket

>> No.20535204

>>20533371
your grandmother was right, you are wrong
you soak the breadcrumbs or bread crusts in enough milk to thoroughly moisten them before adding to the meat

>> No.20535292

>>20534564
looks great fella thanks for sharing

>> No.20535294

So it's kinda like scrapple? Can you fry it in a pan?

>> No.20535789

>>20535294
nah it's spreadable, goes on toast

>> No.20535895

>>20535789
Done good FrenchAnon

>> No.20535970

>>20533034
>Get in, loser. We're making cretons.
Didn't know this term. I adore pate, so I know I'd like this too. Your spices incl cinnamon? garlic?
as you perfect your recipe for next time, let us know if you would add some brandy

>> No.20536023

>>20533163
i've been eating raw pork my entire life and i can still hear quite well

>> No.20536027

'mirin your Morton & Bassett

>> No.20536510

scraple?

>> No.20537445

reminds me of Schmalz spread
how and how long can you store those bricks?

>> No.20537449

>>20536510
>scraple?
it's not scrapple, which has some offal in it and is always pan seared to order. This is pate for people who don't like liver.

>> No.20537460

>>20533034
fuck french-candians and fuck their sloppa