Creton by Claude (Pork meat spread)
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Dr_Pain The recipe looks like it would solve many taste bud hankerings (cinn, ginger, clove, onion).
zbigjeff said in Creton by Claude (Pork meat spread):
Dr_Pain The recipe looks like it would solve many taste bud hankerings (cinn, ginger, clove, onion).
It has raised a few eyebrows in the past (when I described the recipe) but it just works. It also masks a lot of the pig flavoring which I am not a huge fan of (except in sausage)
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Dr_Pain looks good
. My wife makes something similar to this. After it’s cold she mixes in some sweet relish and we eat it on snack crackers. 
cdavis said in Creton by Claude (Pork meat spread):
Dr_Pain looks good
. My wife makes something similar to this. After it’s cold she mixes in some sweet relish and we eat it on snack crackers. We do put it on crackers with mustard so I feel the vinegary twist of sweet relish would give that same acidity twist that the dish needs. I’ve been wanting to try it with Tabasco but……
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Dr_Pain never had it but I would sure try it. I would just have to use gluten free crackers
ND Mike said in Creton by Claude (Pork meat spread):
Dr_Pain never had it but I would sure try it. I would just have to use gluten free crackers
Let me know how it works out. I have never eaten or cooked with gluten free stuff. It would be a great experiment
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mrobisr said in Creton by Claude (Pork meat spread):
Never heard of it either, but it sounds like something I would love to try, thanks
Make a small batch and try it. It is something we offer at times as an appetizer, on crackers with some mustard
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Dr_Pain this I will try, I think this will go good in the ice shack while sipping on a barley pop and waiting for dinner to show up.
YooperDog said in Creton by Claude (Pork meat spread):
Dr_Pain this I will try, I think this will go good in the ice shack while sipping on a barley pop and waiting for dinner to show up.
HAHAHA, Lord knows how many times we ate this while ice fishing and drinking the “white pops”
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craigrice said in Creton by Claude (Pork meat spread):
looks very good will have to try some
Let me know if you do. My kids absolutely love it but my wife has a more urban refined palette
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I had some left over ground pork loin and decided to make Creton. I grew up on that stuff. We would eat it on toast in the morning (with the traditional touch of mustard) and at lunch as a sandwich (with mustard obviously).
The recipe is rather simple and the cooking method even simpler.
Ingredients :
- 1 lbs of lean pork
- 1 cup of milk
- 8-10 crushed soda crackers
- 1 finely grated onion (watch your knuckles)
- Couple of small garlic gloves finely chopped
- 1/4 tsp cinnamon
- 1/8 tsp of ground cloves
- 1/8 tsp of ginger
- 1 TBspn of Salt
- 1/4 tsp of pepper
Combine all the ingredients in a microwave dish and mix well.
Cook on High for 5 minute and mix and repeat the cycle 4 times. If after the 4th round the mix is too loose then add more crackers and cook again.
Let it rest and put into containersCreton is excellent cold on a piece of toast and freezes rather well.
I hope you enjoy!
Dr_Pain Thanks for sharing that recipe. Growing up, Mom would grind up leftover ham or roast and mix with mayo, mustard, chopped onion, and chopped eggs to make ham or beef salad. They both made great sandwiches.
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Dr_Pain Thanks for sharing that recipe. Growing up, Mom would grind up leftover ham or roast and mix with mayo, mustard, chopped onion, and chopped eggs to make ham or beef salad. They both made great sandwiches.
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You had me until the milk part, the only way I put milk in this body built by meat is ice cream, milk shakes, and the likes.
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You had me until the milk part, the only way I put milk in this body built by meat is ice cream, milk shakes, and the likes.
HerbcoFood said in Creton by Claude (Pork meat spread):
You had me until the milk part, the only way I put milk in this body built by meat is ice cream, milk shakes, and the likes.
The milk is essentially used to put a velvety mouthfeel to the dish. You can easily replace with water or pork stock. In the end you won’t taste milk at all
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HerbcoFood said in Creton by Claude (Pork meat spread):
You had me until the milk part, the only way I put milk in this body built by meat is ice cream, milk shakes, and the likes.
The milk is essentially used to put a velvety mouthfeel to the dish. You can easily replace with water or pork stock. In the end you won’t taste milk at all
Dr_Pain Just one of those just knowing if you will!!! I am a child still with some things!
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ND Mike said in Creton by Claude (Pork meat spread):
Dr_Pain never had it but I would sure try it. I would just have to use gluten free crackers
Let me know how it works out. I have never eaten or cooked with gluten free stuff. It would be a great experiment
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Dr_Pain Just one of those just knowing if you will!!! I am a child still with some things!
HerbcoFood said in Creton by Claude (Pork meat spread):
Dr_Pain Just one of those just knowing if you will!!! I am a child still with some things!
Hahaha! Just because you know it is in there it is creating a mental block. I completely understand about mental blocks
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I had some left over ground pork loin and decided to make Creton. I grew up on that stuff. We would eat it on toast in the morning (with the traditional touch of mustard) and at lunch as a sandwich (with mustard obviously).
The recipe is rather simple and the cooking method even simpler.
Ingredients :
- 1 lbs of lean pork
- 1 cup of milk
- 8-10 crushed soda crackers
- 1 finely grated onion (watch your knuckles)
- Couple of small garlic gloves finely chopped
- 1/4 tsp cinnamon
- 1/8 tsp of ground cloves
- 1/8 tsp of ginger
- 1 TBspn of Salt
- 1/4 tsp of pepper
Combine all the ingredients in a microwave dish and mix well.
Cook on High for 5 minute and mix and repeat the cycle 4 times. If after the 4th round the mix is too loose then add more crackers and cook again.
Let it rest and put into containersCreton is excellent cold on a piece of toast and freezes rather well.
I hope you enjoy!
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rene said in Creton by Claude (Pork meat spread):
I grew up on the stuff as well. I make it all the time but I do stove top, not microwave.
I use to make the stovetop version all the time because I am a purist but the microwave version is soooooo much easier and the outcomes are the same. Give it a try and let me know what you think. Same at the stovetop version you have to make sure to add enough crackers and/or cook it long enough to have the right consistency so to have a nice end product
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rene said in Creton by Claude (Pork meat spread):
I grew up on the stuff as well. I make it all the time but I do stove top, not microwave.
I use to make the stovetop version all the time because I am a purist but the microwave version is soooooo much easier and the outcomes are the same. Give it a try and let me know what you think. Same at the stovetop version you have to make sure to add enough crackers and/or cook it long enough to have the right consistency so to have a nice end product
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