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The caption of this article must be: Brawn and not: Head Cheese, because Head cheese is only a special type of brawn. I have written the correct german to english/american translation terms known by me in the section about the german terms below. I do not know all correct translation terms. But head cheese is a special type of brawn, made of the ingredients of a cooked pig head. The german term for this is: Presskopf (literally translated: "pressed head"). Another kind of brawn is Schwartenmagen (literally translated: "slabbed maw"), made of the ingredients of a cooked pig maw. I don´t know the exact english translation. Another type of brawn are: Russisches Ei or Russian Egg, which is brawn made from eggs, gherkin and parts of meat. Michael Belzer --MBelzer (talk) 08:15, 1 June 2010 (UTC)
Image is not very descriptive
I have lived in Germany since 1979 and have never heard of either of the two German terms mentioned here. It is usually known as Sülze - Schweinesülze being the typical type made form pig's head.
85.22.14.60 23:13, 10 February 2007 (UTC)
I am German and I have heard all three mentioned german terms for brawn. The propper translation is german: Sülze, Sulz = english: brawn = american: sulz, german: Presskopf (literally translated: "pressed head") = american: head cheese, german: Schwartenmagen (literally translated: "slabbed maw")
Michael Belzer --MBelzer (talk) 07:53, 1 June 2010 (UTC)
Packaged "souse" or "sagey souse" is quite common in markets here in the Midwest, though I've never actually seen anyone purchase it. Perhaps the name is a corruption of the German "Sülze." Does it rhyme with "louse"? 38.115.185.13 (talk) 15:04, 30 June 2010 (UTC)LNChicago
That's appeal an article about "Salade de museau" (I've no idea how to call it in English) wich is the same thing without gelatin.
Don't forget Headcheese in Pokey the Penguin comics!
Is there are reason that Brawn (Transformers) is in the disambig header? The article for the Transformer makes no mention of Head Cheese, and its not a term I'm familiar with in association with Brawn. Pyrogen 01:19, 16 June 2006 (UTC)
I removed this titbit. I think it's beyond trivial.
If someone can justify why it should be returned, please go ahead. Clerks 13:59, 27 October 2006 (UTC)
Gelatin is not made from bone marrow, but from connective tissue.
The history channel tells me that the working title of The Texas Chainsaw Massacre was "Headcheese" Wowlookitsjoe (talk) 01:46, 18 December 2007 (UTC)
This article claims that this product is very popular with jews. I would imagine that it would be a non-pork form of the product that they would patronise... Further, is there a restriction on the consumption of gelatin in Kosher? —Preceding unsigned comment added by 125.63.75.210 (talk) 04:34, 19 May 2008 (UTC)
This link shows gelatin that is marked Kosher for passover http://usa.kosher.com/store/kosher-grocery/desserts/jello/759474200354-kolatin-kosher-gelatin-unflavored.htmlBarnaby the Scrivener (talk) 12:46, 10 October 2010 (UTC)
The Jewish version (p'tcha) is made from calves' feet or tendons, rather than pork products. See the section near the bottom of the page "Middle East". As to gelatin, it is possible (though not easy) to make Kosher gelatin, but you don't need it for p'tcha, because there's enough gelatin in the bones that you don't have to add any extra. Shalom S. (talk) 04:08, 16 February 2011 (UTC)
The following paragraph (from the article) contains unencyclopedic content and should be delt with.
Head Cheese is also known as the semi-fluid semi-solid substance found particularly on males who are uncircumcised. The build up of the "head cheese" occurs beneath the foreskin. It is usually white in colour and may smell and taste like semen. It is likely seminal discharge trapped in the foreskin. Caused by frequent erections and the presence of "precum". If not cleaned off on a daily bases, it may lead to a fungal infection. Not to mention not being able to get laid. —Preceding unsigned comment added by 43.244.33.124 (talk) 10:43, 6 August 2008 (UTC)
"Head Cheese is also known as the semi-fluid semi-solid substance found particularly on males who are uncircumcised. The build up of the "head cheese" occurs beneath the foreskin. It is usually white in colour." I have certainly encountered this usage in the UK, Australia and in the US (Hawaii). . The cause is usually attributed to the accumulation of dead skin cells from the inner surface of the foreskin. Perhaps a disambiguation page would be appropriate?Bebofpenge (talk) 03:40, 13 June 2010 (UTC)
The section on the variety of brawn made in Dimboola would appear to be based on fallacious material. I say this for various reasons. It cites no sources. The word "alicante" is unused by the Australian wine industry. Wombats are a protected species and the use of their heads in this hideous concoction would be strictly illegal. The Visitors' Centre of the township of Dimboola declare ignorance of it. My friends who live in Victoria have never heard of it, nor have any Australian charcuterers that I have spoken to. I feel therefore that this piece of crap is someone's idea of a joke and I have removed the section. If anyone feels that it should be redone, knock yourselves out. 220.233.178.130 (talk) 13:56, 10 November 2008 (UTC)
Be polite , please.
Warrington (talk) 14:21, 10 November 2008 (UTC)
I'm an Aussie and I've never heard of headcheese (or brawn). I don't think it can be considered "well known". Perhaps I shall have a look next time I'm at the deli... 58.105.116.4 (talk) 07:34, 28 January 2009 (UTC)
Does anyone know why it's called brawn rather than headcheese in Newfoundland? Mwahcysl (talk) 19:11, 19 December 2008 (UTC) -It's called that in British English, and evidently in some other regions as well. —Preceding unsigned comment added by 96.42.76.202 (talk) 00:06, 31 December 2009 (UTC)
Obviously, there is some sort of contradiction in the article. The article can't just single out mexico from north america. It needs to say something like central and south america, and north america. The way its written seems to make a clear difference between white america, and brown speaking America no such thing as Spanish America. —Preceding unsigned comment added by 67.165.131.183 (talk) 07:09, 20 February 2011 (UTC) 65.131.154.76 (talk) 01:45, 14 February 2014 (UTC)
My family always called these types of dishes голодец. Perhaps this is a local name or refers to how it was served rather than the actual name. Anyone have any insight? BorisRecycler (talk) 00:48, 25 March 2011 (UTC)
Sections for Czech and Slovak varieties are basically identical. Perhaps they should be grouped together? — Preceding unsigned comment added by 90.179.187.17 (talk) 17:03, 4 June 2011 (UTC)
Any brawn with which I am familiar, my experience being mostly in England and Poland, includes ears. Is there a source for the claim in the lead section that ears are usually not included? Phil Bridger (talk) 18:31, 22 October 2011 (UTC)
The result of the move request was: no move, per consensus. ENeville (talk) 18:17, 21 February 2012 (UTC)
Head cheese → Brawn – Head Cheese is an American English translation of a certain type of Brawn, and is not a generic term whereas Brawn is. Brendandh (talk) 10:04, 15 February 2012 (UTC)
The following discussion is closed. Please do not modify it. Subsequent comments should be made on the appropriate discussion page. No further edits should be made to this discussion.
I'm too late for the above discussion, but it really should be "brawn". It's a dish from Europe and the European name is brawn. Someone from Elbonia could come along and say that the common name for it there is swingdongers, but if we have to choose between European English, American English, and Elbonian English, and it's a European dish, then why should American or Elbonian names be preferred? Using the European name would make sense. Gronky (talk) 22:02, 8 April 2012 (UTC)
Is it kind of strange that this item is listed in American English when most of the English speaking world actually calls it brawn (including almost everyone in Europe with English as a 2nd language!) - however. "brawn" as a culinary term is really not encountered very often in modern culture, I don't think it's particularly well known in the UK. Conversely, and perhaps because of its amusing and provocative name, the term "head cheese" does crop up in modern American culture - particularly in comedy. e.g. I first heard the term used in a culinary sense listening to an American comic speaking to an American audience. — Preceding unsigned comment added by 91.113.114.194 (talk) 20:33, 24 March 2013 (UTC)
The following discussion is closed. Please do not modify it. Subsequent comments should be made on the appropriate discussion page. No further edits should be made to this discussion.
Not sure if a merge of Jellied Veal is appropriate to either Head cheese, or to Aspic.--UnQuébécois (talk) 18:48, 21 February 2012 (UTC)
Isn't the brain cavity (i.e. of a pig, goat, whatever) used as a "jello mold" in some recipes? I remember hearing this years ago. Can anyone verify? --RThompson82 (talk) 22:15, 24 July 2012 (UTC)
The following discussion is closed. Please do not modify it. Subsequent comments should be made on the appropriate discussion page. No further edits should be made to this discussion.
Even pl wiki doesn't have separate articles on those, and the stub list that is at salceson could simply be merged to the relevant section here. --Piotr Konieczny aka Prokonsul Piotrus| reply here 06:07, 2 May 2013 (UTC)
In the picture that is described as "Rolled head cheese" there is, obviously, rolled bacon. Please, correct this, as it is HUGE mistake. — Preceding unsigned comment added by 178.43.174.211 (talk) 18:27, 3 May 2013 (UTC)
Although the lead mentions that head cheese can be substituted for other cuts and gelatin sold under the same name, I seem to rememer that this is more common in some countries today because of possible issues using nervous systems in food and the possible presence of prions involved in the development of diseases such as Creutzfeldt-Jakob's. It's something which given some research for sources would be worthy of mention. 76.10.128.192 (talk) 07:06, 11 January 2015 (UTC)
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Corporal Jones' brawn was a prize in the Dad's Army episode., "For the Love of 3 Oranges" . A reference to it's popularity in times of rationing during and after World War 2. — Preceding unsigned comment added by 82.27.207.47 (talk) 14:38, 28 December 2017 (UTC)
My family from eastern Europe (including those born there) made it from pork hock and never from head. I suggest the possibility of non-head meat be mentioned in the lede, in a minimal way. --Richardson mcphillips (talk) 14:35, 13 December 2018 (UTC)
I just heard of scrapple, and my first thought was "that's essentially sylte, but warm". Palnatoke (talk) 06:49, 25 December 2020 (UTC)
Section says:
In Australia, it is known as brawn or Presswurst. It is usually seen as something of an old-fashioned dish, although various large firms, such as D'Orsogna, Don Smallgoods and KR Castlemaine produce it.
I'm Australian, and I've never heard brawn called presswurst. Presswurst is a different, but similar, product that is common in delis, usually sold in two variations. —rjt (talk) 05:58, 3 March 2022 (UTC)