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Archiver > QUEBEC-RESEARCH > 2008-01 > 1199823546


From: "FRANCOISE SEGUIN" <>
Subject: Re: [Q-R] Gleassons...Found it!
Date: Wed, 9 Jan 2008 03:38:51 -0800
References: <c86.2206f5de.34ac0bd4@aol.com><00ca01c85188$8aa7e440$70439942@acer6e395d0925><008001c85229$8d3e5b70$7fc0f063@computer574b93><000901c851f2$57f07110$6401a8c0@Mom>


No I would call it Head Cheese, Creton's are made with ground pork and
spices in the frying pan. Head cheese is boilled for a long time on the
stove top. Fran
----- Original Message -----
From: "Libby Quanstrom" <>
To: "QUEBEC-RESEARCH" <>
Sent: Tuesday, January 08, 2008 4:31 AM
Subject: Re: [Q-R] Gleassons...Found it!


> but I would not call this "Cretons"
>
> Lib
> ----- Original Message -----
> From: "FRANCOISE SEGUIN" <>
> To: "Marlyn" <>; <>
> Sent: Tuesday, January 08, 2008 2:06 PM
> Subject: Re: [Q-R] Gleassons...Found it!
>
>
>> Marlyn, You don't have to have a head to make head cheese. Just use Pork
>> Hocks and beef shank cover with water and add 1stalk celery and one small
>> onion some cloves and a cinnamon stick. Bring to a boil and then simmer
>> until the broth forms a string like gelatin. Let it cool the shred and
>> pick
>> over so there are no bones or gristle left. pour into bowls and let rest
>> until cool. Refrigerate and enjoy. Love Fran PS it is very good on
>> toast
>> in the morning.
>> ----- Original Message -----
>> From: "Marlyn" <>
>> To: <>
>> Sent: Monday, January 07, 2008 3:53 PM
>> Subject: Re: [Q-R] Gleassons...Found it!
>>
>>
>>> Hi, All.
>>> My mom made creton at home as late as the late '80s when she and a
>>> neighbor raised a couple of hogs together. "Head cheese," as creton is
>>> known in my family, was made with a hogs head that had been scrubbed
>>> until
>>> it glistened. It was made with salt, pepper, and seasonings [I don't
>>> remember what and was at the point in life not interested enough to
>>> write
>>> it
>>> down] which she boiled literally until the meat fell off the bones. It
>>> was
>>> then picked through so no bones or gristle was left in the mix, cooked
>>> down
>>> until almost a gel and stored in glass containers in the bottom of the
>>> fridge. The fat rose to the top and acted like a sealant for the meaty
>>> paste. Oh, Yum! Alas, today I have to buy it being of no mind, mind
>>> you,
>>> to
>>> raise my own hogs.
>>> Is this dish particularly Acadian? That was her background.
>>> Happiest of New Years to All, Marlyn
>>> ----- Original Message -----
>>> From: <>
>>> To: <>
>>> Cc: <>
>>> Sent: Tuesday, January 01, 2008 4:34 PM
>>> Subject: Re: [Q-R] Gleassons...Found it!
>>>
>>>
>>>> And just today I (finally!) found the recipe for what we called
>>>> "goton".
>>>> No
>>>> wonder I couldn't find it ... most people seem to call it "creton" and
>>>> this
>>>> recipe was for "Gorton".
>>>>
>>>> But it sounds just the way I remember it -- ground pork (mother ground
>>>> a
>>>> pork butt), onions, cinnamon, cloves, salt -- and pepper all cooked
>>>> down
>>>> to a
>>>> delicious sandwich spread. Great with relish on rye bread.
>>>>
>>>> I'm guessing that in the old days it was cooked with a lot more of the
>>>> fat
>>>> because mother said that they stored it in crocks with the thick layer
>>>> of
>>>> fat
>>>> that rose to the top and it would keep all winter in the cold. We
>>>> never
>>>> had
>>>> any left for that long that we could test that out!
>>>>
>>>> Jackie
>>>>
>>>>
>>>>
>>>>
>>>> **************************************See AOL's top rated recipes
>>>> (http://food.aol.com/top-rated-recipes?NCID=aoltop00030000000004)
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>>>
>>>
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>>
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