Entries tagged with 'pigs'
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In Texas, feral pigs are not looked upon fondly. There are millions, they breed rapidly, and they cause a lot of damage to property. The answer in Texas is to hunt them in any way possible (even in helicopters). The long term answer may lie in a balanced ecosystem, or perhaps by making it easier to sell their meat.
Perennial Plate had the surreal and drawn-out experience of killing, cleaning and then cooking a boar that had been trapped.
Warning: This video contains some graphic images; it's certainly not for everyone.
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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.
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"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.
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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.
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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.]
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"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.
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[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...
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"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...
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@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!"...
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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....
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