About 20 years ago during a short stay in Paris I went to the famous Table d'Anvers restaurant. The menu featured a very strange dish that caught my attention: veal head with chocolate sauce. I have always wanted to make something similar, so here is a creation using pork hock.
Earlier this year I made cholent, a traditional Jewish dish that is braised overnight to avoid kitchen work on shabbat. Now low-temperature braised beef is a wonderful thing, and so I decided to take this concept and use it for a more generic approach that does require some work the next day.
In January I made pork rillettes which turned out very nice. Here is my take on goose rillettes. In principle the preparation is very much the same, but the fact that an entire bird is used makes the procedure and the logistics a bit more difficult.
Some people say it's dog food, others love it. Tripe is a typical poor man's food of the past, but in Germany is has become almost forgotten, except in Swabia. My mother was born near Stuttgart, and in her youth she learnt to prepare all the traditional Swabian dishes. This is how she cooks tripe.
Cholent is a meat stew usually eaten on shabbat. It is prepared on Friday and simmered overnight so it can be eaten without breaking the "no cooking" (bishul) shabbat rule.
Doppelbock is a very good beer for cooking because its sweetness stronlgy offsets the bitterness of the hops. In braising doppelbock can replace red wine in numerous cases without problem like with oxtail.
In Germany there are quite a few different sausages from various regions that are called Knackwurst, most of which are either related to frankfurters or to mettwurst. But there is one type that is unique. Brunswick has always been famous for its sausages, and this particular Knackwurst is a local specialilty.
Rillettes belong to the great classics of French charcuterie. Essentially it is just meat that has been simmered until it is falling apart. In principle rillettes can be made from all kinds of meat. But the traditional varieties are made from pork (Rillettes du Mans) and duck or goose. There is even fish rillettes, but this has nothing to do with the original concept anymore.