Entries tagged with 'pork'
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"It's like a violent storm of fruit and...ham." That's the Ham Daiquiri for you—a blend of rum, pineapple, pineapple soda, honey, liquid smoke, ice, and ham. Keep a barf bag on the side, just to be safe. Watch the video after the jump....
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[Photograph: national Palace Museum] That's not a glistening chunk of pork—that's a stone carved to look like a glistening chunk of pork. The "Meat-shaped Stone," along with the "Jadeite Cabbage," made during the Ch'ing Dynasty (1644–1911) are some of the most famous pieces at the National Palace Museum in Taipei, Taiwan....
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Hellooo, hall of prosciutto. [Photograph: Sara Rosso] Sara Rosso of Ms. Adventures in Italy recently toured a prosciuttificio (prosciutto-making establishment) during the Festival del Prosciutto di Parma currently taking place in and around Parma, Italy. She's writing a serious of posts (accompanied by beautiful photos) in her blog to give readers a glimpse into the prosciutto-making process, the first one being about the preliminary salting process. Related Photo of the Day: Army of Orecchiette Photo of the Day: Italian Gelato in a Brioche Coffee Crack, an Espresso Drink in Italy...
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Note: Each week, one of our various Market Scene correspondents from around the country checks in with what's fresh at the farmstands in a particular region. Today, Penny Cherubino (Boston Zest) drops by from Boston. The Brookline Farmers Market has been a part of the Coolidge Corner shopping experience for thirty-one years. It's a place of full-flavor shopping with produce, cheese, eggs, ice cream, bakery, specialty foods, beef, turkey, pork, lamb, and fish vendors. It's a busy market, with long lines forming at favorite vendors like Clear Flour Bakery. This family-operated, artisan bakery specializes in creating the authentic breads of Italy, France and Germany. Clear Flour always appears in any list of the best bakeries in the Boston area....
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"There are a number of seriously delicious artisanal hams being made all over this pig-happy country of ours." That is the porcine question of the day. It all started with Italian prosciutto di Parma, progressed to Serrano ham from Spain, and then of course moved to the ne plus ultra of European ham, the black-footed (patenegra in Spanish), called Jamon Iberico. But now American artisanal ham makers are getting in on the act. Herb and Kathy Eckhouse started making extraordinary La Quercia prosciutto in Des Moines, Iowa. How extraordinary? Italian chefs in America who worship at the feet of Parma ham like Mario Batali started taking notice. Now third generation curemaster Sam Edwards working with Heritage Foods USA and Newman...
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Many things are probably more thrilling than watching thousands of pounds of pork skins transform from flaccid pink squares to puffy deep fried snack. But you just can't look away—the conveyor belts and tubs full of pork pellets pull you into a vortex of meaty wonder. So, after the jump, watch this video from the History Channel's Modern Marvels and you might wanna pop open a bag of pork rinds afterward. Or never again....
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Sky Full of Bacon's Michael Gebert posted this video of his visit to La Quercia in late May, but we haven't blogged it yet, and like all his videos, it's definitely worth watching. Says Gebert: Iowa fills the supermarkets with generic produce and meat... but a few people are trying to show that it can be capable of world-class cuisine, too. That's the mission of La Quercia, whose prosciutto made in a suburb of Des Moines has been raved about by top chefs and food writers. The video, after the jump....
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Last month I visited Seoul, South Korea, Here's a look at something I ate from my trip. For more, check out the rest of my Snapshots from South Korea. My last day in Seoul was, unfortunately, the most miserable in terms of weather. Non-stop rain meant awkwardly lugging around bags and an umbrella all day, walking around in damp shoes, and having little desire to whip out my dSLR and take photos of the gloomy city. But it ended in one of the best ways possible: with a mountain of pork. Accompanied by food bloggers Dan Gray and Fat Man Seoul, chef Rachel Yang and Soo Hyang Choi of the Institute of Traditional Korean Food, I got my wish of...
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I always assumed Wiener Schnitzel was from Germany, but the claim goes that it's really Austrian in origin—and that it's not served with a sauce at all, but simply with a wedge of lemon. It's also traditionally made with veal, and in fact must be made from veal if it's to be called Wiener Schnitzel in an Austrian restaurant. Then again, Wikipedia also tells a story of possible schnitzel roots in northern Italy, so who really knows? Whatever the authenticity-mongers say, this recipe made from pork with a sour cream sauce is delicious, adapted from Elise Bauer's wonderful blog Simply Recipes. It also eschews the deep-fry method often used for a pan-frying, though plenty of oil is still necessary...
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guardian.co.ukSo you might have cleared space on your balcony for a container garden, or even planted a little plot in your backyard. Still, you may not have the time, space, or expertise to branch out--say, with a peach tree, or an olive tree, or even a few pigs. But if you want a farm harvest without the farm, consider adoption. At the Masumoto Family Farm near Fresno, California--at times a supplier to Blue Hill, Per Se, and Chez Panisse--Elberta peach trees are available for "adoption." Each winter, prospective owners apply to own a peach tree; the Masumotos take care of planting, pruning, and raising your baby. Then at midsummer harvest, adopters come out to the farm to pick the trees...
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