Terrines (Aristocratic Meatloaf)

Not much to say about today's work, other than that it was just sausage again, with different flavoring and without of the casing.

I teamed with Second Language Girl to produce a Country-Style Terrine. We cubed up up some pork shoulder, veal shoulder and fatback. Sliced shallots and garlic were browned to soft in butter, then deglazed with sherry to sec. Chilled, they were mixed into the meat with paté spice, salt, pepper, and tinted curing mix; then the whole mixture went through a large grind, then half through a medium. Once ground, an egg, heavy cream, more salt, and freshly processed white bread crumbs were mixed in. Some smoked ham was finely diced, more fatback too, and raisins were plumped in wine and almonds were sliced and toasted. Parsley and chives were chopped up, and everything got thrown into the mix.

Boiled some water and spooned a few teaspoons in to cook. Tasted fine, kind of foofy foofy. A terrine pan was lined with plastic, the meat goop pushed in, covered in plastic then covered. Water was boiled, poured into a hotal pan, the terrine set in it, then the whole thing went into the over till the temp got to 150 internal. Straight into an ice bath, then into the fridge.

Tomorrow, mousseline sand stove-top smoking.

ADDENDA:
Had a trail at one of my favorite pizza restaurants this afternoon. It went really well, it was a good feeling to be prepping food for dishes people were going to actually buy and eat rather then endlessly pretending. The chef was a great guy who was interested in explaining what went into the dishes and the logic behind everything we were doing. The team was clearly well-integrated and happy to be there. Hopefully, I'll know in a few weeks if they have space for me.

BREAKFAST: 6:30am, granola with good milk, .5 bowl, hunger 3/5

AM TASTING: 9:30am, 1 little country-style boiled meatball

LUNCH: 11:45am, 4 different kinds of sausage, fried potatoes, water, 1 bowl

PM TASTINGS: 1-4pm, a lima bean here, a piece of Jerusalem artichoke there, pickled carrot, .25 bowl

LUNCH 2: 4pm, pasta with ham, toasted bread with roast garlic, cooked string beans, romaine salad, hunger 3/5, 1 bowl
Family meal at the restaurant.

DINNER: 7pm, clam pizza pie, hunger 4/5, 1 bowl
They comped me a pie before I split. Very different than a Frank Pepe pie, whole clams in a clam juice reduction, no garlic or wine.

EVENING WATERING: 8pm, 1 quart