swinespectator.blogspot.com
The Swine Spectator: May 2009
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What is your favorite cut? Hey, will you watch my pig for me? How to Make the Best Ribs Ever. More on carbon footprints. So how did I get into sausagemaking? The Locavore Hunter™. Sunday, May 31, 2009. It MUST have come from Pigzilla. That was two weeks ago. Now it sits (Expertly salt cured) in by drying box for 2-6 more months. I will be posting on this project as it progresses. Links to this post. Thursday, May 28, 2009. Hey, will you watch my pig for me? Links to this post. Wednesday, May 27, 2009.
swinespectator.blogspot.com
The Swine Spectator: April 2010
http://swinespectator.blogspot.com/2010_04_01_archive.html
What is your favorite cut? A Sad Day for Andouille Fans. First Bambi, Now Its Skippy. A tour of Jacobs Andouille. Why Make Your Own? The Locavore Hunter™. Friday, April 30, 2010. I'll ask you all to bear with me over the next couple of weeks. I am moving soon and most of my kitchen is packed for travel. The good news is that my new kitchen is huge. It has 60 sq ft of counterspace, 5 burner gas stove, built-in humidity controlled wine fridge (aka "the curing chamber"! Posts will be forthcoming,. To vote) ...
swinespectator.blogspot.com
The Swine Spectator: October 2009
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What is your favorite cut? Not on my watch. The Locavore Hunter™. Monday, October 26, 2009. Not on my watch. Climate chief Lord Stern: give up meat to save the plane. People will need to consider turning vegetarian if the world is to conquer climate change, according to a leading authority on global warming. I love vegetables, I really do. Especially with pork. Who doesn't like spinach sautéed in bacon grease, or beans seasoned with tasso? Later in the article comes the revealing sentence:.
swinespectator.blogspot.com
The Swine Spectator: March 2010
http://swinespectator.blogspot.com/2010_03_01_archive.html
What is your favorite cut? New Orleans Spelling Bee Tests Pork Knowledge. No Pork or Alcohol? Just how many things can you grill at once? A Disaster of Biblical Proportions. The Pastrami is a Hit! The Locavore Hunter™. Tuesday, March 30, 2010. New Orleans' Spelling Bee Tests Pork Knowledge. Brings bee at Xavier to a savory end. It was down to two spellers when Andrew Nguyen, 12, got stuck. In the 20th round of Saturday's regional spelling bee, Andrew asked for his word's origin. German, he was told.
swinespectator.blogspot.com
The Swine Spectator: December 2010
http://swinespectator.blogspot.com/2010_12_01_archive.html
What is your favorite cut? The reports of my death are greatly exaggerated. The Locavore Hunter™. Wednesday, December 22, 2010. The reports of my death are greatly exaggerated.". So said Mark Twain in 1887, and so say I in 2010. My sausagemaking has suffered this summer, and I am looking to make up for lost time. I did read Marianski's The Art of Making Fermented Sausages. This summer as well as Polish Sausages, Authentic Recipes And Instructions. Links to this post. Subscribe to: Posts (Atom).
saltandtime.blogspot.com
Salt & Time: May 2010
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Good things come to those who add salt and wait. Sunday, May 23, 2010. Victory Grill Dessert update. I specialize in the salty, so for our dinner this Friday at the Victory Grill. I've enlisted my friend Erin from Wildflour Bakery to help with the sweet. Erin just emailed me the lowdown on the dessert and, damn, it sounds good. If you haven't already bought your ticket for Friday, this should get you off your rump. Orange Saffron Pound Cake with Honey Zabaglione and Seasonal Fruit. YUM! Pancetta Wrapped ...
saltandtime.blogspot.com
Salt & Time: July 2010
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Good things come to those who add salt and wait. Thursday, July 29, 2010. With all due respect to Eddie Cochran, we have the cure for the summertime blues. Starting on Aug 1. We will have Bread and Butter Pickles made with Johnson Backyard Garden. Organic Cucumbers and Hinkelhatz Peppers and Springdale Farm. Is an incredibly flavorful heritage breed of pig that is being raised in Texas by Revival Meats. Coming later in August, we will be introducing our first fresh bacon, brined in 512 Brewery. Subscribe...
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Salt & Time: HOPE Farmer's Market, this Sunday!
http://saltandtime.blogspot.com/2010/06/hope-farmers-market-this-sunday.html
Good things come to those who add salt and wait. Wednesday, June 30, 2010. HOPE Farmer's Market, this Sunday! Here's a rundown of what we'll have available this Sunday at the HOPE Farmers Market. You can pre-order items by emailing orders@saltandtime.com. Please provide a phone number we can reach you at in your email. See you on Sunday! 4th of July Special! Hot Dogs – aka Frankfurters aka Weiners aka YUM! Naturally Dolce Farms 100% grassfed beef and Richardson Farms pork $12/pound. Grilled Eggplant in O...
swinespectator.blogspot.com
The Swine Spectator: August 2009
http://swinespectator.blogspot.com/2009_08_01_archive.html
What is your favorite cut? Quote of the Day. Update - Coppa and Saucisson Sec. Coppe - First Attempt. La Saucisse D’Or. Big Green Egg (BGE). The Locavore Hunter™. Sunday, August 30, 2009. Quote of the Day. A peasant becomes fond of his pig and is glad to salt away its pork. What is significant, and is so difficult for the urban stranger to understand, is that the two statements are connected by an 'and' not by a 'but'. Links to this post. Tuesday, August 25, 2009. I know that in Kentucky, barbeque means ...
swinespectator.blogspot.com
The Swine Spectator: "Acadian Bacon"??? - What is Wrong With Me?
http://swinespectator.blogspot.com/2011/09/acadian-bacon-what-is-wrong-with-me.html
What is your favorite cut? What is Wrong With Me? Only one thing tastes like Bacon. Too much pork for just one fork! The Locavore Hunter™. Wednesday, September 21, 2011. What is Wrong With Me? I think not. Furthermore, much of my work was recreating the work of Michael Ruhlman. Why read my work when you can read theirs? Pictured to the right is a half of a pork loin bathing in a brine of kosher salt, Cure #1, sugar, cane syrup, garlic, chili, cayenne, mustard seed, and bay leaves. This bath lasted 3 ...
