Get in, loser. We're making cretons.

Get in, loser. We're making cretons.

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  1. 2 weeks ago
    Anonymous

    Based New England Chad.

    • 2 weeks ago
      Anonymous

      New England Best England

      what's a cretin

      See

      you're making ((You))s?

      That's not how you make croutons

      https://i.imgur.com/UQwFNvt.jpeg

      Get in, loser. We're making cretons.

      Cretons is a spiced pork spread.

  2. 2 weeks ago
    Anonymous

    what's a cretin

  3. 2 weeks ago
    Anonymous

    you're making ((You))s?

  4. 2 weeks ago
    Anonymous

    That's not how you make croutons

  5. 2 weeks ago
    Anonymous

    Welcome to PORKTOWN population ME AND YOU, BABY

  6. 2 weeks ago
    Anonymous

    Onions are also diced.

    • 2 weeks ago
      Anonymous

      the frick is that tool on the right. the white one.

      • 2 weeks ago
        Anonymous

        Onion dicer

    • 2 weeks ago
      Anonymous

      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.

  7. 2 weeks ago
    Anonymous

    BECAUSE PEEPEE FARMS REMEMBERS

  8. 2 weeks ago
    Anonymous

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

    • 2 weeks ago
      Anonymous

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

      • 2 weeks ago
        Anonymous

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

        This anon cretons.

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

        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.

        Onion dicer

        The steel one is my onion dicer! the white tool is part of my meat grinder.

        the frick is that tool on the right. the white one.

        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.

        • 2 weeks ago
          Anonymous

          I'm looking at this thinking "isn't this just rilletes but.. not?"

          Do you not cook it until it breaks down, just until tender?

          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

          Why not just make rilletes? Rilletes is great

          • 2 weeks ago
            Anonymous

            *Also just until tender.

    • 2 weeks ago
      Anonymous

      why does half eaten bread make you lose hearing?

    • 2 weeks ago
      Anonymous

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

  9. 2 weeks ago
    Anonymous

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

  10. 2 weeks ago
    Anonymous

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

    • 2 weeks ago
      Anonymous

      Milk and bread crumbs in

  11. 2 weeks ago
    Anonymous

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

  12. 2 weeks ago
    Anonymous
    • 2 weeks ago
      Anonymous

      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.

      • 2 weeks ago
        Anonymous

        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

  13. 2 weeks ago
    Anonymous

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

    • 2 weeks ago
      Anonymous

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

      • 2 weeks ago
        Anonymous

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

        • 2 weeks ago
          Anonymous

          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

          • 2 weeks ago
            Anonymous

            uh what's peanut butter

            • 2 weeks ago
              Anonymous

              vegan cretons

  14. 2 weeks ago
    Anonymous

    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.

    • 2 weeks ago
      Anonymous

      >all the remaining liquid
      drink with straw or gay

      • 2 weeks ago
        Anonymous

        That's a paradox. Drinking with a straw IS gay.

        https://i.imgur.com/Cop4ova.jpeg

        I'm looking at this thinking "isn't this just rilletes but.. not?"

        Do you not cook it until it breaks down, just until tender?
        [...]
        Why not just make rilletes? Rilletes is great

        Take off your dress and I'll show you the difference
        Good night anons

        • 2 weeks ago
          Anonymous

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

          • 2 weeks ago
            Anonymous

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

  15. 2 weeks ago
    Anonymous

    Post-fridge

  16. 2 weeks ago
    Anonymous

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

  17. 2 weeks ago
    Anonymous

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

  18. 2 weeks ago
    Anonymous

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

    • 2 weeks ago
      Anonymous

      looks great fella thanks for sharing

  19. 2 weeks ago
    Anonymous

    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.

    • 2 weeks ago
      Anonymous

      >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

      • 2 weeks ago
        Anonymous

        >not pairing with Hercéque Aulat

  20. 2 weeks ago
    Anonymous

    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.

  21. 2 weeks ago
    Anonymous

    >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

  22. 2 weeks ago
    Anonymous

    Cool
    Ive only ever had it from the supermarket

  23. 2 weeks ago
    Anonymous

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

    • 2 weeks ago
      Anonymous

      nah it's spreadable, goes on toast

      • 2 weeks ago
        Anonymous

        Done good FrenchAnon

  24. 2 weeks ago
    Anonymous

    >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

  25. 2 weeks ago
    Anonymous

    'mirin your Morton & Bassett

  26. 2 weeks ago
    Anonymous

    scraple?

    • 2 weeks ago
      Anonymous

      >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.

  27. 2 weeks ago
    Anonymous

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

  28. 2 weeks ago
    Anonymous

    frick french-candians and frick their sloppa

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