Playing off of headcheese, I decided on feetbread (I used trotters as my gelatin source.) That name, however, did not sound any more appetizing than headcheese. A light bulb went off, I translated it into french and a much more pleasing (at least in name) dish was born.
This pot was on the stove, being occasionally filled up from my kettle, for a few hours. When cooking trotters always skim the foam that appears on the top of the pot. There will be lots of foam.
When the trotters are lovely and tender strain the trotters and keep the liquid. It will be cloudy and full of gelatin (awesome).
Once set its texture should look like this.
Taste your trotter jello - it should taste savory but not too complex. Keep in mind that this will be served cold, so go a little heavy on the seasoning.
Put your jello in a pot to melt. I seasoned mine with salt, siracha, white wine and cider vinegar. I also chopped up the only carrot in my house (which is kinda sad) in a fine brunoise and put it in my simmering stock to cook very slightly.
Also - I wanted to say "Hi!" and thanks for stopping by Formaggio yesterday to the nice man from Michigan. I was in the shop later that day, and was really sorry I missed you!
More on my pain de pieds tomorrow.