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“simple food is an act of defiance”
Brooks Headly. NPR Morning edition, Jan 1, 2015
I found some fresh blackeyed peas and I’m simmering them in white wine with thyme, oregano, savory, a scrap or two of pancetta, and some chile caribe from New Mexico.
I wonder if I should cook rice or cornbread? (I did rice. Easier.)
(Note: a New Years Day ER meet up would be interesting. Karen can come, too.)
One of the 3.14 major food groups (this includes pie, too). I like the Whiskey & herbes de provence cure that Belmont Butchery does.
From EATING OUR WORDS, a Houston Foodblog collective:
Growing up, we never ate barbecue in a restaurant. The entire idea was anathema ……. You made barbecue at home. It took all day. You invited the family over when it was ready. You ate. Going out for barbecue was like asking someone other than your mother to make you a peanut butter and jelly sandwich as a kid: It just wasn’t going to be as good.
So you ain’t from Butcher Holler. Wonder if this will fly in our environs. You need to deal with the gut pile. Dogs love ’em.
Going whole hog: Foodies learn the art of butchery
By TERENCE CHEA (AP) – 47 minutes ago
SAN FRANCISCO — Get out your knives and prepare to get blood on your clothes: more Americans are learning how to butcher their own meat.
Cooking enthusiasts and eco-conscious food lovers are signing up for classes where they learn how to carve up whole hogs, lambs and other farm animals, the latest trend among foodies who want a closer connection to the meaty morsels on their forks.
On a recent evening in San Francisco, a dozen men and women met at a rental kitchen in the Mission District to break down a 170-pound hog under the guidance of Ryan Farr, one of a new breed of “artisan butchers” who is bringing the art of butchery to the meat-loving masses.
After Farr and his assistant plunked the slaughtered pig on a sprawling stainless steel table, the students — wearing white aprons and brandishing cleavers, saws and hatchets — took turns cutting up the carcass. They sawed through flesh, chopped through bones and sliced off tendons until the animal was reduced to hundreds of individual cuts of meat.
“I like the part when you cut the head and you see what’s inside. You discover pieces here and there that you didn’t expect,” said Alex Castellarnau, a designer in San Francisco. “It’s very crafty. I had a lot of fun using the different tools.”
They have the nicest okra in town. Krogers & Food Dog okra always looks beat up and why the hell do the folks at the Farmer’s Markets let ’em get so damn big?