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Tag Archives: pig
Cabbage Batch
Although I grew up just outside of New York city, there are some things I never assimilated. One was the accent, another was the ubiquitous sauerkraut on hot dogs. I always thought it was nasty, foul-smelling and -tasting stuff – … Continue reading
Son of the Cabinet of Doctor Charcuterie*
I had successfully prepared lonza and pancetta, the salami was underway, what else could I try to cure? A quick check of the Deep Storage Facility inventory list revealed a pair of forelegs from a half pig I ordered a few year … Continue reading
That’s How I Roll
I joined last year’s Charcutepalooza competition a month late, which meant that I never officially prepared duck prosciutto or guanciale, even though I had made them both previously. I also skipped over a basic panceta, choosing instead to make my … Continue reading
The Lonza in Winter
The new batch of salami wasn’t the first addition to the curing cabinet this fall. I thought I’d ease back into charcuterie mode with something simpler from Salumi, but something that was also an improvement on one of my previous … Continue reading
Return to the Cabinet of Doctor Charcuterie
Last year at this time I was furiously scrambling to complete my final entry in the Charcutepalooza competition. My lonzino and bresaola had just crossed the time/weight threshold for safe consumption, and quickly disappeared in a flurry of holiday gifts … Continue reading
Posted in food & cooking
Tagged charcuterie, cooking, food, pig
Comments Off on Return to the Cabinet of Doctor Charcuterie
Taking the Cure
When I learned that Michael Ruhlman and Brian Polcyn, the authors of Charcuterie, were planning a follow-up book, I knew I’d be buying a copy for two reasons: I wanted to see which subset of charcuterie they would be treating … Continue reading
The Butchered Pig is Better Than the Supermarket Spew and Roasted Head Will Serve You More Than Tenderloin Will Do *
She Who Must Be Obeyed, knowing that a tie or Sunday brunch wouldn’t cut it as Father’s Day gifts, bought me an early present: a pig butchery class presented by Formaggio Kitchen in Cambridge. I didn’t think I’d get any … Continue reading
A Boy and His Pig *
A year after the Halloween party responsible for the world’s worst pumpkin pie, my housemates expressed a desire to host another party, “but this one should be a full dinner.” I offered to cook, asked for possible menu suggestions, but … Continue reading
Seventh Annual Birthday Dinner: Menu
I‘ve been busy, preparing to host the seventh annual birthday dinner for She Who Must Be Obeyed. I’m trying something different this year, focusing on a “whole hog” dinner theme instead of a longer series of smaller, labor-intensive courses. Here’s the menu: … Continue reading
No Poach, Chorizo
I was looking for a recipe that incorporated the Spanish chorizo I had made when I noticed a feature in Food and Wine about “iconic chefs.” It’s hard to argue with the list, one chef chosen for each decade of … Continue reading