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desperanceThe fool hath said in his heart, "That recipe didn't look anything like this in the photos..."
In honesty, though, we have long departed any recipe, Barry and I, in our ongoing quest for the perfect trotterburger. He tests and approves the mixture at every stage; I try to figure out ways to make it all cohere into patties rather than disintegrating in the pan. They're beautifully coherent when chilled, you could use 'em for hockey pucks, near enough; but of course the gelatin collapses when warm, and the chopped skin'n'flesh'n'stuff won't cling like mince does, no. An egg was not enough to bind them; tomorrow we try breadcrumbs and mustard and egg, after a night's chilling in proper rings...
I love the taste already, and the texture too. We'll make this work, we will, Barry and I. Also the brioche-and-sesame-seed buns, which are also not quite perfect yet.
In honesty, though, we have long departed any recipe, Barry and I, in our ongoing quest for the perfect trotterburger. He tests and approves the mixture at every stage; I try to figure out ways to make it all cohere into patties rather than disintegrating in the pan. They're beautifully coherent when chilled, you could use 'em for hockey pucks, near enough; but of course the gelatin collapses when warm, and the chopped skin'n'flesh'n'stuff won't cling like mince does, no. An egg was not enough to bind them; tomorrow we try breadcrumbs and mustard and egg, after a night's chilling in proper rings...
I love the taste already, and the texture too. We'll make this work, we will, Barry and I. Also the brioche-and-sesame-seed buns, which are also not quite perfect yet.