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Michael Ruhlman on Butchering a Whole Pig
If I weren't living in an apartment without any space whatsoever for an industrial-sized freezer, I'd do it in a second. I had a friend ask about sharing a pig from a local farm this summer, and I seriously considered it ... It just wasn't practical at this stage. Someday, I'll have the space....
Win a Free Organic D'Artagnan Turkey Here!
Pumpkin. Pie. Brûlée.
How can I go wrong with a dessert requiring two of my personal favorites (the butane torch and the pumpkin, for the record)?
SE users: please introduce yourselves.
Hi, I'm threeForks. threeForks is a play on "three quarks for muster mark" from Finnegan's Wake, which my dad suggested would be a good name for my food blog. See, I'm a 25-year-old physics grad student who happens to be slightly obsessed with food, so I got a secret (nerdy) kick out of the indirect reference to quarks. These days, I dropped the muster mark bit, but threeForks stuck, and seems to work well enough.
I live in Connecticut, and am anxiously waiting for the farmer's market to open. In the meantime, I shop at a zillion different places for as much locally-produced stuff as I can find and afford on a grad student's budget, and spend entirely too much time coming up with new and exciting recipes to try. I travel a lot, and my partner's Australian, so I'm essentially up for experimenting with any cuisine possible. SE is a great source of inspiration, and I really appreciate the all the work that goes into it!
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About threeForks
Website: http://threeforks.wordpress.com
Location: CT
About:
Favorite foods: too many to list here...
Last bite on earth: a perfectly ripe and luscious peach
It's pretty tasty -- and shouldn't be gritty if it's young and you cook it properly. I found some at the local farmers market around here last year, and posted a recipe for a pasta dish I made with it here. You do need to be careful with prep, though -- throw them in a salad spinner for a wash, and then dump them directly in your cooking pot.