The components of a Chicago style hot dog do vary in the Windy City, via Serious Eat Chicago.
Posts Categorized: Pork!
It may already be booked for this season, but you need to check out Martin Picard’s place, via Canane a Sucre.
Bacon truffle presented two ways. Photo by Carri Thurman Carri Thurman has been a friend since she traveled from her home in Homer, Alaska, to visit her fellow Homerian, Daniel Coyle, author and journalist who’d moved to Cleveland with his Cleveland-born wife—bless you, Dan! (His last book was The Talent Code, fascinating look into how talent is developed.) Carri runs Two Sisters Bakery in Homer, and she offers here some fabulous confections for the holidays, right up our alley, proving once again that chocolate, like life, is better with bacon. James and I will be making these as soon as school lets out. Thanks for sharing, Carri, and for all the helpful step-by-step pix! —MR by Carri Thurman Bacon and chocolate may be a passing fad in some peoples minds, but I think it Read On »
Check out the bacon chop with raisins recipe or the pork cheeks in perry recipe, via The Independent UK.
In honor of this month’s #charcutepalooza challenge over at Mrs. Wheelbarrow, I’m reposting this soppressata recipe from a couple years back. Wishing all who take up the challenge well. Happy curing! While David Lebovitz considers molecular gastronomy and The Alinea Cookbook in a long and thoughtful post today (he approaches with great skepticism, as he’s a traditionalist at heart, and leaves with appreciation having come back round to where he’d begun but by a whole new route), I would like to consider some of the oldest molecular gastronomical magic known to man. Combining ground pork and salt and seasonings, introducing to it some microscopic creatures, and waiting for it to dry a little, to achieve a tangy flavorful sausage that has never gone above room temperature. In December, a few of us went in on a pig. One of the Read On »