Okay, I give up. Why do you leave the skin on the pork belly while curing it to make bacon? That’s the proceedure outlined by Michael Ruhlman in his book Charcuterie, that being the reference for the blog circus Charcutepalooza, which focuses this month on bacon. The first thing I noticed about the skin on the [...]
Tags: bacon·Charcutepalooza·pork
I’m revisiting my current favorite braised pork shoulder from Bruce Aidells’s Complete Book of Pork. I originally wrote about it here, but after taking delivery of a gorgeous butt from our local dairy and opening to the recipe again I realized I had neglected a couple of things. First, there should be a heaping tablespoon or more of [...]
To celebrate the new Dietary Guidelines for Americans [PDF] issued by the U.S. Department of Agriculture yesterday, we cooked the fattiest pork chops we could find. Actually, they were just barely streaked with meat. I found them at the Dupont Circle farmers market on Sunday at the Ecofriendly tent. That’s the Virginia outfit run by [...]
Tags: dietary guidelines·pork·USDA
We are engaging the concerns of a hungry planet--slowly--right here in our kitchen garden in the District of Columbia, about a mile from the White House.
What's in your turkey? We killed and butchered more than 80 birds on the farm of Mike and Michelle Klein in Prince George's County. Thankfully, Michelle did the gutting. Unfortunately, Mike bought his turkey chicks earlier than usual and they did not stop growing. Our prize for helping was a carcass that weighed nearly 40 pounds. It barely fit in the oven. Here, Mike is subjecting a slaughtered bird to the "magic fingers," a machine with a nubby, rotating barrel that removes most of the feathers. 
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