I should probably re-title this post: “Pork Jay Will Happily Eat For 4+ Days in a Row Without Complaint, And Then Ask For More Next Week.”
That doesn’t sound impressive if you know that I will happily tuck into leftovers, eating the same thing over and over again for lunch and dinner for almost an entire week straight.
But Jay’s more of a one-and-done eater: not particularly keen on leftovers or repeats. So his desire to have this pork be a repeat player in multiple meals every single week says a lot, to me …
… as does the fact that, allegedly, my friend Joe’s first words the morning after a recent pork-featuring barbecue were, “That pork was delicious; I need the recipe.”
Besides being addictively delicious and abundantly flavorful, this pork is super easy to make. (more…)
The night before Valentine’s Day, Jay and I got more intimate than usual – with a pig.
That might sound gruesome and not in the least bit romantic, but I still feel like I’m under some sort of meaty love spell weeks after we eagerly watched Ryan Farr of 4505 Meats skillfully butcher the whole pig and explain the perks of each cut and his use-the-whole-animal philosophy during San Francisco Beer Week’s Butchers and Beers event.
Clearly, I’m my Great Depression era grandmother’s granddaughter; I’m a sucker for reducing, if not eliminating, waste. I get an intense thrill out of embracing resourcefulness and the creativity that inevitably plays a role in finding uses for less popular animal parts, apple peels, and vegetable scraps.
Perhaps it’s needless to say in this context, but once the Butchers and Beers silent auction benefiting The Food Pantry came to a close, we walked home with the bones and offal – and a large hunk of pork known as a cowboy steak.
Hilarious-and-ironic-to-me story from the auction: while waiting patiently to increase our bids, I overheard two guys in front of me whine “ewwwwwwww” when they came across the offal bid card; they were much more enamored with the super popular and trendy pork belly. (more…)