The rustic spiritualness of pork. (Pork Rillettes)

October 24, 2009

Behold. In this pot, you see magic about to happen. Cubes of pork belly, seasoned with salt, black peppercorns, celery seed, quatre épices, thyme, and crushed garlic. Cover with water, put the pot in a 275 degree Fahrenheit oven, and wait six hours. Rillettes (translated as "plank", thought to refer to how it looks like [...]

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Clearing the air

October 20, 2009

I’ve been in all-day workshops at work for the last copule of weeks. This has the effect of COMPLETELY knocking me off of my cooking rhythm, and I haven’t slowed down enough to get back on the wagon. So, while I was preparing the cure for Homecured Bacon, Round 2 (a gorgeous 3.5lb pork belly [...]

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I’m cured! I’m cured!

October 16, 2009

  Let’s jump straight to the punchline – it was GOOD. Damn good. Very clean, unmasked pork flavor; not surprising since it was unsmoked and the cure didn’t have much in the way of flavorings added, but still outstanding in its simplicity. Because the pork isn’t injected with a wet cure, it isn’t waterlogged, doesn’t [...]

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Necessity, the mother of invention (and breakfast for dinner!)

October 3, 2009

Start your day with a little surrealism… Ducks on a Truck! It’s been a long week. A loooooong week. When Friday night rolls around, and one is far too tired and out of sorts to get presentable and head out to the Geek Gathering or Tiara Happy Hour (so sorry to miss y’all!), cooking something [...]

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The Most Useless Scale In The World

September 27, 2009

I am the proud owner, and avid user, of the best and most useless kitchen scale.   This is me, measuring out coffee for the French Press. I weigh out the beans before I grind them to keep it consistent. Normally, I do this in grams – at the left, my Ikea kitchen scale shows [...]

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