Length: 2 mins The old @pittcue in Soho was where we first came across their amazing food. They’d just moved from their Tom Adam’s initiated food van, stashed securely under Hungerford Bridge… …to a slightly larger space, here on the edge of Soho.… Read More »Love Pitt Cue? Let me count the ways…
Length: < 1 min Multiple snooker slates stitched together. On a bed of sturdy wooden tables. I could break down an elephant on this damn thing. Or roll out a pizza dough enough to wrap the Post Office Tower. I just need a room… Read More »A new kitchen table…
Length: 2 mins I’ve talked about this pig before here and here and here as it’s such a star of the pig firmament, one of my personal favourites and one that’s hugely popular in Japan. I was rather excited therefore to come across… Read More »Kurobuta; or “black pig”
Length: 2 mins Some gleanings from notes taken over the past few weeks. Snippets of goodness for a quick, easily digested snack rather than the usual 3-course meal 1. Part of the @feedbackorg Feedback organisation’s work, Feeding the 5000 is our flagship campaigning… Read More »Feeding the 5,000?
Length: < 1 min Thanks to @val_littlewood (whose site I’ve highlighted before) for this rather special diagram that you should all use to make yourself more aware of the various locations from which some of the more obscure bits & pieces of a pig that… Read More »Hand drawn diagrams rock!
Length: 3 mins Feb, 2017, @cannonandcannon with @blackhandfood‘s excellent Hugo Jeffreys… …looking at what to do with one of these delights. Using the pig’s head is an old tradition, esp. in Italy. Whilst this used to speak just to the economics of the poor peasant, it’s now… Read More »Porchetta di Testa & others cuts
Length: < 1 min First, build one of these: There’s a long guide in Sean Brock’s “Heritage” or you can read this fascinating piece, “How to Build a Pit and Cook a Whole Pig Like a Champion Pit-master” from the aptly named Ox &… Read More »Want to cook a whole pig?
Length: < 1 min It’s looking more and more as though the old saw by Adelle Davis is right. Front-load the calories at breakfast, a light lunch and then little or no dinner. So, my earlier recommendation for breakfast at Hawksmoor, still seems OK
Length: < 1 min Thanks @PittCueCo, for this piece of sheer delight; a pig’s head. Strict, molten awe man. Strict, molten awe.
Length: < 1 min A rather beautiful explanatory line drawing … … from the canonical “Salumi: The Craft of Italian Dry Curing” by Michael Ruhlman.
Length: < 1 min But if you get them muddled up when ordering, who cares? They’ll both be delicious. And they both contain pork. Or even just order the two of them and put them both together, holus-bolus. That would be the shit. “The place… Read More »Tonkotsu is ramen; Tonkatsu is pork
Length: < 1 min When two ham colossuses collude. Allan Benton meets Manuel Maldonado in this piece from “Garden & Gun” and debates acorns and sun-flower seeds and the effects of global warming on the former as well as the challenges facing artisan slow production in… Read More »The country ham master meets el maestro of jamón Ibérico
Length: < 1 min You can choose to frou-frou up this dish, as @RuckerGabriel’s “Le Pigeon” cookbook shows is possible. Or you can go more hard-core (aka “downmarket”) and be slightly less fussy about looks. If you’ve seen my physog in the mirror… … you’ll understand… Read More »Pork belly, tripe & fennel jam
Length: 4 mins Let’s start with the always quotable Dave Chang (@davidchang): “Pigs have heads. Every one of them does. Farmers do not raise walking pork chops. If you’re serious about your meat, you’ve got to grasp that concept. And if you’re serious… Read More »Hogwashed?
Length: 2 mins Did you know that Pig and plough (or “plow” if you’re a USAnian) both come from the same root word? I didn’t, at least until recently. But it makes perfect sense when you think about their similar actions and how… Read More »“Pig” up the field…
Length: < 1 min I’m looking at starting a whole series of pieces on the ingenious & imaginative ways that pork (and other meat comestibles) are dispensed from the kerb-side (that’s “curb” or “sidewalk” for you USAnians out there). I like this one … Read More »A van full of pork? Let’s talk.
Length: 4 mins Did I tell you we’re visiting Japan next year? Oh, I did already? Well, yes we are. And aiming to eat our own body weight in the food delights from there. But before I delve again deep into the delights… Read More »Not possum! Bo ssäm! (보쌈)
Length: < 1 min On these suddenly cold summer mornings (“winter is coming”), there’s few things more comforting to your stomach than the combination of ham, cheese & toast, so, courtesy of the team at @Foodism, comes this recipe for that ultimate in French… Read More »This ain’t no crock Mister, that’s a croque monsieur…
Length: 2 mins The Impossible Foods company are attempting an end-run around the FDA, that last, increasingly shaky, bulwark of good health and food safety in America against the onrush of the menacing agri-industrial combine that is ‘Mega Food, USA’. The FDA’s role… Read More »A bite of Frankenburger anyone?
Length: 3 mins Colour me particularly stupid here; but I had never before thought to look at the etymology of the word until a few days ago. It’s from the Middle English (denoting a store of meat) in turn derived from the earlier… Read More »The larder
