Length: < 1 min Courtesy @val_littlewood, comes a mug from @theGog. Finest kind.

Length: < 1 min @val_littlewood pointed out a scattering of Henbane that’s established itself in the garden. A psychoactive plant, poisonous to humans although in smaller quantities it offers interesting hallucinations apparently. Pigs however are immune to the toxicity and “are reported to enjoy… Read More »Pigs on drugs

Length: < 1 min By one of @val_littlewood‘s inspirations, these delightful porcine works come from artist and illustrator, Charles Frederick Tunnicliffe (1901–1979) OBE, RA, who, as well as the author of a huge body of fantastic works, was also a Ladybird Books series illustrator. This one,… Read More »A Drift Of Swine

Length: < 1 min The @2SFGofficial have been exposed as food criminals & @Tesco “admits error over repackaging of returned Lidl chicken”… “Error” as in “bald faced cynical lie designed to screw over the buying public”: They’re not alone in this; all of the supermarkets try and con… Read More »“Lie, steal, cheat & deceive & trample people under their feet”

Length: < 1 min From a 2014 edition of Esquire magazine (hey, don’t judge me) comes this delight. I’m going to try it and see how it competes with The Food Lab’s version…

Length: < 1 min Yes, of course, why wouldn’t I try? It’s not like it’s a complicated thing to explain after all. So, here’s three kōan:  1 .Shokunin: In Japan the secret to success is doing one thing & doing it really fucking well. Forever. 2. “The… Read More »Japan in a nutshell?

Length: < 1 min “Medieval insights for UK wood pasture restoration”. A rather dry title but a fascinating piece by Dolly Jørgensen out of Umeå University, Sweden. In other posts elsewhere on this site I’ve talked about using cattle for pasture restoration. But it looks… Read More »Pigs & pollards

Length: < 1 min @AprilBloomfield‘s team at White Gold Butchers take the English chipolata sausage to even more dizzying heights than we’re used to here in dear old Blighty, marrying it up with cheese and egg into the very archetype of the NY breakfast sandwich. Micky… Read More »“…it just oozes grease & fat & all the things that make life worth living”

Length: < 1 min via @chrifrapug (Christian F. Puglisi’s) “Relæ: A Book of Ideas”, I came across a description of this breed, a name new to me. So, sensing yet another blog post almost writing itself, I read on about these pigs, raised on the island… Read More »Happy Hindsholm Grisens hogs

Length: < 1 min By Fergus H, of course; who else? It’s taken from the intro to “Hog” by Richard H Turner. Why are we so good to eat, why? oink oink oink oink You can brine us then smoke us for bacon, that’s… Read More »Blues for Allah or The Piggy Wiggy Blues…

Length: 5 mins This; just this. By @hseanbrock Ladeeeeez & gennnelmun, allow me to present to you. The one. The only <long, tense drum roll please>… …The Husk Cheeseburger. Yes, I know. Every person and their canine has written about this. And some time… Read More »A Brock-burger

Length: < 1 min Modelled fetchingly by @RichardHTurner, the king of meat, is this new beast… …which, by the time this post lands, will already be in use at this years’ Meatopia. Now, where is my welding gear?  

Length: 2 mins The excellently named @offalchris, Chris Cosentino points out — rightly — that there’s an offal lot more people eating innards and gizzards and guts nowadays. But he then goes on to bemoan the fact that, after all his (and others) hard work,… Read More »This is your brain. On drugs:

Length: < 1 min HT to @HaggardHawks for this. A slang term for sausages in 19th century English slang. I mean things have changed now. Haven’t they? Let’s none of us mention Birds Eye or Iceland eh…

Length: < 1 min from @chefhopkins Linton Hopkins’ of Restaurant Eugene in Atlanta  (another one on my “are there enough days left to eat at them all” list)… … comes this lovely quick recipe, made with ribbons of asparagus, charred onions, goat cheese, country ham, and topped… Read More »Shaved country ham & asparagus salad

Length: < 1 min Marco Pierre White, the erstwhile enfant terrible of English cooking (I say erstwhile as he now advertises frickin’ stock cubes), on film back in 1988 (and that’s some great hair there, man!) in a piece made as a tribute to one… Read More »A pig’s trotter dish made easy

Length: < 1 min I’m pretty sure they named it this to shine a light into some dark corners… lucent ˈluːs(ə)nt/ adjective literary glowing with or giving off light. “the moon was lucent in the background” … of the Australian landscape. It’s a crowd-funded… Read More »Lucent; or how to really spoil your day

Length: < 1 min The sainted Julia isn’t wrong… and naturally, Chef Ed Lee has more cookbooks than I. So far. It just means I have to try harder…