Get to Know a Serious Eater.

intheyearofthepig's Profile

Website: http://www.myspace.com/intheyearofthepig

Location: born in raised in Austin but moved to North Carolina

About: folklorist, archivist, teacher, line cook, musician, do what I can when I can

Favorite foods: just about everything except salmon, don't know why, I like most other flora and fauna of the land and sea. I try not to spread so much hate on other people's food choices

Last bite on earth:

The Ten Most Recent Posts By intheyearofthepig

From Talk

Vegan recommendations in NYC. Please. Thanks.

Looking for NYC vegan recommendations: strictly vegan restaurant or any place that can be vegan friendly, also something veg. in Chinatown or other veg. ethnic cuisine (really, anything). Go crazy, we saved for a good meal, but we (well I) am also poor and love cheap dives. Please don't respond with vegan bashing. My girlfriend is vegan, she is great. I work as a cook, expound on wonders of duck cracklins, etc, and she kisses me and I love to cook vegan as much smoking pork shoulders.

The Ten Most Recent Comments By intheyearofthepig

From Talk

Fajita seasoning/marinade

keep it simple.

salt, pepper, lime juice (a couple limes worth), beer (usually either tecate or modelo especial), maybe some garlic (crushed), and some homemade chili powder (but not much at all).

cook quickly over hot, mesquite coals.

From Eating Out

Cooper's Historic Bar-B-Que Pit in Llano, Texas

I do love Cooper's. it is so delicious.

From Required Eating

Cook the Book: 'Screen Doors and Sweet Tea'

lone star tallboy

and water,

but then another tallboy

From Required Eating

Cook the Book: The River Cottage Cookbook

strawberries, onions, tomatoes, chiles pattypan squash, basil, thyme, parsley, sage, and flowers

From Talk

Need a fancy vegetarian friendly date spot in Austin

From Required Eating

Cook the Book: Nigella Express

peeling ginger with a spoon.
thanks martin yan.

From Talk

Yeah. Pittsburgh.

I have only visited, but I think pittsburgh has excellent food.

"The Strip" has every kind of grocery store you can imagine, the Pennsylvania Mac. Company has an astounding cheese counter, fresh bread, imported Italian goods, and next door to a sausage maker and butcher shop, had some of the best drycured soppresetta. Shadyside market has fine butchers.

the "big burrito group" owns and operate some excellent fine dining establishments, I have eaten at Eleven and Casbah and had excellent meals and they were most kind and helpful in preparing equally exciting and delicious food for my vegan girlfriend no problem. Nine on Nine was great as well, but I don't think they are affiliated with that group

some good thai food around (silk elephant? maybe I can't remember)

Zenith Tea Room has great veg. food

La Prima, excellent coffee and pastries.

Penn Ave. Fish Company for a fishmonger and some good food

I dig the Primanti Brothers but I think it was overhyped for me and ultimately a disappointment (BUT you should still go there). Fries on a sandwich is great but the sandwiches are too damn big and ultimately weighed down and too greasy.

plus the city is quite lovely, the hills the rivers and the stairs, I love the neighborhoods, the lack of obnoxious hipsters, and some fine rock music.

pittsburgh gets a bad rap but I have found the sources of negative pittsburgh comments to be fools.

From Required Eating

Cook the Book: 'Arthur Schwartz's Jewish Home Cooking'

latkes, knishes, mushroom soup, matzo ball soup,

From Required Eating

Alan Richman Slams Les Halles: Payback for Anthony Bourdain's Golden Clog Awards

bourdain worship is bizarre. I like the books and the shows too, but the way any critique of the man raises hackles is pretty silly.

of course bourdain openly admits he hasn't cooked in years (its part of his carefully constructed public identity these days it seems), and it surely benefits the management to have his name on there, but he doesn't seem to mind the attention and I don't know that he ever requested his name be removed, however dubious his title as "chef-at-large" might be.

like foodinmouth said, Bourdain can handle it, probably even appreciates when people attempt to slam him, however bitter and flaccid the attack. if he is such a great guy he probably gets tired of all the sycophantic babble.

From Required Eating

Cook the Book: 'My Last Supper'

tacos from Mi Madres, some barbecue from Smitty's, pies baked by my mother and grandmother, vegetables raw from the garden, eaten in the backyard with room mates and friends, playing horseshoes and drinking Lone Star beer.

Responses to Comments by intheyearofthepig

From Required Eating

Cook the Book: 'The Perfect Scoop'

Cinnamon Ice Cream with chocolate cake.

From Required Eating

Cook the Book: 'Screen Doors and Sweet Tea'

Thank you for participating, and congratulations to our winners:

mayam
fritesandfries
reneerobinson
mama43
redbike

Winners have been notified by email and also appear on our Contest Winners page.

From Required Eating

Cook the Book: 'Screen Doors and Sweet Tea'

I'm with mint juleps as well.

From Required Eating

Cook the Book: 'Screen Doors and Sweet Tea'

Alcoholic- margaritas hands down (fresh limes though)
Non Alcoholic- iced tea

From Required Eating

Cook the Book: 'Screen Doors and Sweet Tea'

Gin and tonics are my favorite for something cool to drink while sitting on my patio.

From Required Eating

Cook the Book: 'Screen Doors and Sweet Tea'

Mint juleps! Forget mojitos, I prefer this classic work of art in bourbon, mint, sugar and ice - the perfect compliment to relaxing on a porch swing or rocker.

From Required Eating

Cook the Book: 'Screen Doors and Sweet Tea'

Give me a refreshing Gordon's Cup made with cucumber and limes - you can add a splash of Midori for extra pizazz!

From Required Eating

Cook the Book: 'Screen Doors and Sweet Tea'

I love a Sea Breeze - vodka, cranberry juice, and a squeeze of fresh lime. Ahhh!

From Required Eating

Cook the Book: 'Screen Doors and Sweet Tea'

Cherry limeade, made with club soda and not plain water. Fizzy and fresh and cold, it hits all the right spots.

From Talk

Fajita seasoning/marinade