Tag Archives: pig

Guanciale

Posted on November 24, 2009 by David

At the end of the post about my first attempt at curing meat, I wrote: I found two hog jowls in the Belm Research Kitchen Deep Storage Facility. Guess what’s next? What was next was making guanciale, which is done … Continue reading →

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The Perfect Snack, or a Bag of Crack?

Posted on October 14, 2009 by David

About eight years ago I tried the Atkins Diet. I lasted for almost a year, but I knew early on that I was doomed to fail (the result of all diets that can’t be be described as “eat less, exercise … Continue reading →

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Fergus Cooks a Pig’s Head

Posted on August 28, 2009 by David

After I described the Whole Hog Dinner to a curious He Who Must Not Be Ignored, he grew quite indignant: “You ate pig’s head and you didn’t save me any cheek? That’s my favorite part!” Feeling guilty of parental malfeasance, … Continue reading →

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Craigie on Main: Whole Hog Dinner

Posted on August 26, 2009 by David

With meals at St. John and Au Pied de Cochon already under our belts, it was time for me and She Who Must Be Obeyed to focus on finding a similar dining experience here in the States. As luck would … Continue reading →

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Four Magic Words

Posted on June 29, 2009 by David

Tasty salted pig parts. To paraphrase Bob Dylan, there’s no part of that phrase I don’t like. Boccalone is a salumeria in San Francisco, but they also have an online store. Add this to my list of reasons for a … Continue reading →

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Best Pig Ever

Posted on May 26, 2009 by David

While describing the suckling pig I saw (but did not eat) at St. John restaurant in London, I alluded to having already eaten the Best Pig Ever. That happy event began, as did many of my recent food epiphanies, with … Continue reading →

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Bacon Explosion

Posted on May 25, 2009 by David

I was at Costco on Wednesday, getting a head start on my Memorial Day weekend barbecue preparations. I already had two full racks of pork ribs (St. Louis style) in my cart and a box of three one-pound bacon packs … Continue reading →

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Behold the Awesome Power of Bacon!

Posted on April 16, 2009 by David

Harold McGhee’s On Food and Cooking is the most exhaustive reference on the chemistry and physics involved in food preparation, but nothing beats a few flashy demonstrations. I still have a vivid memory of Mr. Wizard, the great American science … Continue reading →

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