Rosie Begins On The French Laundry's Braised Stuffed Pig Head With Sauce Gribiche.

Hello all. As you know, I have the head of Jerry Garcia, known fondly to me as Celine. I'm attempting a project and I hope you will all stay tuned with me. This pig head pretty much fell into my lap and I was ecstatic to get it. I'm going to do the Braised Stuffed Pig's Head with Sauce Gribiche from the French Laundry cookbook. And my apologies to anyone associated with The French Laundry, their extended family, and anyone remotely in their orbit. First off, it involves taking the skin and meat off the skull of the pig. That's pretty much a no-brainer for me. From start to finish is a fairly long process, so I decided to take a venture off from my usual posts and just do a bit at a time. Small steps. Video moments. I hope you enjoy and learn and go a little past your comfort zone. This is only part of what I did today. Like I said, small steps. I don't want to overwhelm. Thank you to Mr. Hawthorne for being so patient with me (NOT) and doing all the videography. More to follow.