I wanted to include spaetzle as a side dish in the new book I’m working on. As I searched for something other than a colander to press the batter through, there, beckoning from a bin of kitchen utensils as if actually waving to me, was the Badass Perforated (aka Egg) Spoon. Would it work? Lo, I scooped up a spoonful and pressed the batter through it into the boiling water. When the batter was through, I scooped up another spoonful. Worked like a charm! I will now be making spaetzle, the homemade pasta translating from German as “little sparrows,” more often. The recipe below comes from my partner in Charcuterie and Salumi, Brian Polcyn, as I can’t give out the recipe that Little, Brown will be publishing. (But, shh, my ratio basically works out to 1:3:3 by weight, egg to liquid to Read On »
Posts Tagged: brian polcyn
Christoph Wiesner, the Austrian butcher who raises Mangalitsa, is always tense before the kill. Last year, he told me, yes, he was nervous because it wasn’t his pig, the pig didn’t know him, he couldn’t know what the pig would do. Under normal circumstances the pigs have spent their lives with him and the week before they are done in, he brings the captive bolt, the stunning device, into pens so the pigs are used to even that. The pigs are calm throughout. This year, at Pigstock in Traverse City, MI, Christoph was not only unfamiliar to the pig, he was miked so that his every word echoed through speakers. Furthermore our crowd gathered around to witness the kill. Our Mangalitsa was clearly thinking “This can’t be good.” But it was over quickly (the full video is at the end Read On »
A quick synopsis of the everpopular pig celebration: Pigstock, via Traverse City Record Eagle.
Wrapping up three great days of Pigstock in Traverse City, MI, and I’ll write more about it, but had to quickly share the astonishing differences in breeds of hogs, and most important, the difference between a factory-farmed pig and a properly raised pig. Above Brian Polcyn shows four different breeds. On the left is the belly of a factory-farmed pig, breed not known. Notice how diminutive it is, how little fat is on that loin, which I guarantee tastes like cardboard when cooked. Compare it to the one he’s holding up, a farm-raised Berkshire-Duroc mix. When you buy the one on the left, not only will it not be a pleasure to cook and eat, you have cast a vote for more just like it. When you buy a belly from a farm-raised Berkshire, you Read On »
I’m presumably in Stonington, Maine, cutting pig and rejoicing in the glories of the hog with Charcuterie pal and co-author Brian Polcyn, to benefit the Island Culinary & Ecological Center. (Join us if you’re anywhere near Stonington! Details here.) From Maine we return to wonderful Traverse City and Pigstock, so I’m reposting this splendid cocktail made from gin and preserved Michigan cherries (don’t have any on hand? improvise!—a gin sour with preserved fruit). —MR A PR firm sent me a bottle of Nolet’s gin, which I was happy to taste (and used in The Southside), but when I was researching the gin I came across a Cocktail Enthusiast review of the gin, and lo! What’s this? The author of the post, Kevin Gray, included a cocktail recipe pairing the gin with sour cherries. His post Read On »