I know with beef tongues prep usually involves parboiling and then peeling off the tough outer skin. Is the same true for lamb and pork tongues? Also, anyone have any good recipes for these?...
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Thanks to Saturday's predicted and not delivered snow-pocalypse, I am currently the proud owner of way too much leftover pulled pork. As much as I like a nice pulled pork sandwich topped with homemade slaw, I'm looking for some creative...
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Does anyone know from where a pork flat iron steak is cut?...
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Oh my. The other night, I was at Enoteca San Marco, a Mario Batali restaurant here in Las Vegas, and I tasted something that might be my favorite pasta dish of all time: Rigatoni with Pork Belly, Swiss Chard and...
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Hi eaters, Just put two thick cut bone in chops in a salt/sugar brine with some peppercorns, bay leaves and a dollop of thyme/garlic/pepper paste. It's my first brining adventure and I'm mostly just going by the seat of my...
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Hi Eaters, I have about an 8lb bone in leg of pork that I have been tasked with roasting for guests at a open house Xmas party tomorrow night. I need advice on brining, if necessary, cooking methods (roasting temps...
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So there was a great sale on pork tenderloin this week at my grocery store, which is pretty awesome. But. I want to be a little creative and I have no idea what I should do with it. I'm a...
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I just picked up a tub of pork floss from my local Vietnamese grocery store. It is, for the uninitiated, like finely shredded pork jerky, sweet and savoury and peppery at the same time. I've read that it is good...
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A few years ago a beloved mentor informed me that pork was a dirty, dirty meat. He said that it was full of worms and not worth eating. He also advised me to avoid meat in general unless I had...
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When my husband wanted to grill something for Valentine's, instead of steaks we did a fabulous Stuffed Boneless Pork Leg Roast. Simple, easily and as tasty as a boneless pork loin for half the price!...
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