tag:blogger.com,1999:blog-6715351025025476838.post6169410629811140910..comments2023-10-12T07:34:48.399-04:00Comments on The Fetishism of Charcuterie and the Meatiness Thereof: Summer of Smoke: The Pork Shank RedemptionBrad Weisshttp://www.blogger.com/profile/08172476178619617658noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-6715351025025476838.post-78612445786886236622016-10-13T19:59:48.793-04:002016-10-13T19:59:48.793-04:00Beautiful piece of literature. Pork shanks uber a...Beautiful piece of literature. Pork shanks uber alles !!!!Jan Klincewiczhttps://www.blogger.com/profile/12107654735258031702noreply@blogger.comtag:blogger.com,1999:blog-6715351025025476838.post-29661775731631930532016-10-03T02:24:13.785-04:002016-10-03T02:24:13.785-04:00I’m impressed with the special and informative con...I’m impressed with the special and informative contents that you just offer in such short timing.<br /><br /><a href="https://rockymountainairpurifiers.com/" rel="nofollow">with hepa</a>Anonymoushttps://www.blogger.com/profile/15170790055399676673noreply@blogger.comtag:blogger.com,1999:blog-6715351025025476838.post-28374225762384116042015-07-12T21:00:36.852-04:002015-07-12T21:00:36.852-04:00God man, CHANGE YOUR FONT COLOUR!! What were you t...God man, CHANGE YOUR FONT COLOUR!! What were you thinking?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6715351025025476838.post-34998746842456017542011-06-10T10:24:29.682-04:002011-06-10T10:24:29.682-04:00I moved to Nicaragua 3 years ago and realized that...I moved to Nicaragua 3 years ago and realized that there was no good BBQ/Charcuterie so I built a smoker, bought Ruhlman and Polcyn's book and went to work. What a blast. My Fiance and I now smoke over 100lbs of sausage, ribs, ham, bacon, and pork shoulder a week and are selling it two farmers markets and picking up restaurants along the the way. Getting all the right stuff here has been a real challenge but worth the effort. Any body know how to make fermento from scratch? See our group at Casa Pelon BBQ/B&B on FBMark Kanehttp://www.casapelon.comnoreply@blogger.comtag:blogger.com,1999:blog-6715351025025476838.post-26340076459915495022011-06-08T08:10:07.806-04:002011-06-08T08:10:07.806-04:00Inspired by your reference to ears, here's a n...Inspired by your reference to ears, here's a nice recipe for an Okinawan pig ear salad (Mimiga). This comes from a great cookbook "Okinawan Mixed Plate" published by the United Okinawan Association of Hawaii:<br /><br />2 pig's ears<br /><br />Dressing:<br /><br />2 tablespoons peanut butter<br />4 tablespoons rice vinegar<br />1 teaspoon sugar<br />1/4 teaspoon salt*<br /><br />Singe ears by holding over an electric stove coil or the the flame of a gas stove or hibachi, until skin is burnt. Scrape off burnt areas and wash well.<br /><br />Cover ears with water and boil about 30 minutes or until easily pierced. Drain and slice into slivers.<br /><br />Mix dressings ingredients until smooth. Stir in pig's ears. Serves 8-10.<br />*use magical Okinawan salt for the best results--that's my note, not the Hawaiian chefs.<br /><br />Enjoy!Chrisnoreply@blogger.comtag:blogger.com,1999:blog-6715351025025476838.post-76996740039025806362011-06-08T07:10:59.275-04:002011-06-08T07:10:59.275-04:00I really don't mean to dismiss backyard stuff,...I really don't mean to dismiss backyard stuff, just to say that the really good joints that do it right have the years of daily-built expertise to do it right consistently. It's not the scale of the pig, but- as you say- the human element that is really fantastic at the top notch spots. Sure, I've had crappy 'cue all across Virginia and NC, but when it's done right, it's hard to replicate at home. Though it's fun to try and tastes great even when it's not "the best".Brad Weisshttps://www.blogger.com/profile/08172476178619617658noreply@blogger.comtag:blogger.com,1999:blog-6715351025025476838.post-39583885421768404822011-06-08T00:08:37.185-04:002011-06-08T00:08:37.185-04:00It's a matter of taste, I know, but I flatly d...It's a matter of taste, I know, but I flatly disagree with your dismissal of "backyard" BBQ. I've eaten all manner of shoddily produced 'restaurant' pork, and I've eaten superb home-produced. In this, as in everything else, skill, experience, and judgement trump economies of scale.<br /><br />Cheers!<br /><br />ChandosAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6715351025025476838.post-56720199216432112802011-06-07T21:04:40.006-04:002011-06-07T21:04:40.006-04:00I feel compelled to point out that the pictures ex...I feel compelled to point out that the pictures expand when you click on them- twice! In case you didn't know. Who doesn't want pork close-ups?Brad Weisshttps://www.blogger.com/profile/08172476178619617658noreply@blogger.com