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Video: From Happy Pig to Tete de Cochon
Close to 10 billion animals are killed every year in the U.S., and more than a hundred million of them are pigs. With that statistic in mind, only six pigs died during the making of this Perennial Plate video...but it was tough. Killing animals is heavy business. Watch this video to see the process from living pig to decadent dish.Video: The Kobe Beef of Pork: Mosefund Farm's Mangalitsa Pigs
"It's not the other white meat—it's the other red meat, we like to call it," says Michael Clampffer, Executive Chef & Vice President of Mosefund Farm in Branchville, New Jersey. This farm specializes in raising Mangalitsa pigs, a rare pig breed that has gained popularity in the U.S. over the past few years for its rich, red, well marbled meat. Mosefund Farm currently raises about 150 pigs on a diet of barley, wheat, and acorns. Learn more about Mangalitsa pigs in the latest episode of Food Curated from documentarian Liza de Guia.The 12 Days of Dumpling in a Halloween Costume: Pig
On the fourth day of the 12 Days of Dumpling, he was dressed as a piggy. Pork dumpling, anyone? He sure looks pretty in pink.How to Roast a Pig on a Spit
Roasting a whole piglet on a spit is much easier than you'd probably think, and vastly more tasty than you can imagine. We roast a pig every year for my sister's birthday right in her backyard in Brooklyn. If we can do it in the middle of New York City, you can probably do it where you are as well. Here are tips on how to shop for a pig, what equipment you'll need, and the roasting process from start to finish. [Warning: Graphic photos appear after the jump; the more sensitive among SE'rs may want to proceed with caution.]The Nasty Bits: How to Break Down a Pig
"It takes four cuts to break down a side of pig," Josh Applestone told me. "I can teach you how to do it in two hours, tops." Josh made good on that promise on my third day at his butcher shop Fleisher's Meats when, toward closing time, we stood at the table with a half side of pig and started from the beginning.Fold-out Anatomical Chart of a Pig from 1917 Book 'Bacon and Hams'
[Ilustration: Cooking Issues] Mad (food) scientist Dave Arnold, who pushes the limits of cooking technology at the French Culinary Institute shares the best parts of Bacon and Hams, a long out-of-print book, on FCI's Cooking Issues blog. ... the frontispiece of the book had a spectacular fold-out. At the time the book was written, fold-out anatomical charts were a popular feature in medical books. [Author George J.] Nicholls decided to do one of the pig. Brilliant. I've scanned it and converted it to a Flash animation for your enjoyment. As detailed in Arnold's post, Bacon and Hams author Nicholls also included a photo of himself "in Fancy Dress as a Side of Bacon, designed by himself, which took First...Meet Your Farmers: Jen Small and Mike Yezzi, Flying Pigs Farm in New York
"We realized we had to do something with the land and settled on pigs...This year, we'll finish somewhere between 500 and 600 pigs, along with 2,500 meat chickens and 1,500 laying hens." [Photograph: Craig McCord] Names: Jen Small and Mike Yezzi Farm: Flying Pigs Farm How many acres? 200 acres [Photographs: Erin Zimmer] Your crew: Blake, Andrew, and Erin work with us on the farm. Peter, Daniel, and Jonathan work with us at the Greenmarkets in New York City. What you grow: Rare breed pork on pasture and in the woods as well as chickens and laying hens raised on pasture. We raise rare breed pigs (Tamworths, Gloucestershire Old Spots, and Large Blacks) because they are more moist and have...Seems Like an Appropriate Care Package
@robbwalsh: "If you are wondering why I am so quiet lately its because I have been quarantined with N1H1." @seriouseats: "Where do they have you quarantined?" @robbwalsh: "Upstairs bedroom near the attic—Send Bacon!"...Video: Moo and Oink Dance
If a cow and a pig had rap names, they'd obviously be Moo and Oink. They'd freestyle about chitlins, nuggets, baybeh baybeh baybeh spare ribs, and cube steak, and encourage audience participation, naturally. "Gimme a wave if you like catfish! Jump up if it's your favorite dish! Tommy likes ribs and chicken wingsssss. If you like them too lemme hear you scream!" Moo & Oink is an actual Chicago-based grocery chain and meat wholesaler with these two lovable mascots. (Pay special attention at about 0:20 when it gets all technofied. Turn it up!) The video, after the jump....Hot Topics: Technique of the Week | The Food Lab
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8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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BraveTart: Make Your Own Butterfingers »
Sandwiched: Crisp Grilled Cheese »
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