Posts from the Pork Category at Slashfood

Extreme Grilling: 4th of July roundup

Posted Jul 4th 2008 10:00AM by Emily Matchar
Filed under: Beef, Poultry, Recipes, Pork, Barbecuing, Lists, Grilling, America, Meat, Holidays, Summer

The Grand Rapids Press has a list of several dozen beef, chicken vegetable and fish tips for your Independence Day bash. Try wrapping fish in prosciutto or bacon to prevent drying. And cook snapper and other delicate fish in foil or on a plank so it doesn't fall apart.

Hawaii's KGMB has a video of Tyler Florence making a grilled pork tenderloin for a big 4th of July cookout. He suggests stocking up at a wholesale club like Sam's to save when feeding a crowd.

BBQ.about.com has chicken, pork and beef brisket recipes, with ideas for kebabs, potato salads, ice tea, sangria, and something called 'flag fudge.'

Nashville's WSMV teaches you how to build a top notch grilling station, from grills to spatulas to thermometers to lighter fluid.

Kalyn's Kitchen has some cool 'think outside the burger' ideas special for the 4th: grilled shish kabobs with whole wheat pita and tzatziki, grilled salmon with maple syrup glaze, grilled chicken with tarragon mustard marinade, grilled tri-tip with salsa.

Epicurious has a bunch of burger ideas: Feta burgers with grilled red onions, jalapeno burgers, open face lamb burgers with mint yogurt sauce, buffalo burgers with pickled onions and smoky pepper sauce, sun-dried tomato burgers with balsamic-glazed onions, porcini-Gorgonzola burgers with veal demi-glace, tamarind-glazed turkey
burgers, sesame tuna burgers....

Also on Epicurious: A complete guide to grilling. Rubs and marinade recipes, technique tips, how to test for doneness, where to taste the best regional barbecue. With input from grill guru Steve Raichlen.

Martha Stewart has a very tasteful (naturally) Fourth of July menu. Check out the ribs.

Global Gourmet has another grilling guide. Check out its rundown of recipes from their favorite grilling cookbooks. Whoopi Goldberg's Big Bad Ass Beef Ribs, anyone?

Even vegetarians get in on the grilling action, at Vegetarians in Paradise, with recipes for Independence Day grilled tempeh steak, grilled veggie skewers, grilled red onions and grilled corn on the cob.

An entire farm in a burger

Posted Jul 2nd 2008 11:00PM by Kat Kinsman
Filed under: Restaurants, Dairy, Beef, Poultry, Pork, Food Oddities, On the Blogs, Eggs, America, Meat, Fast Food, Guilty Pleasures, Head to Tail

Behold the Whatafarm burger, which according to alanbeam.net, via about.blank is "a burger ordered from the Whataburger chain and includes chicken, egg, cheese and bacon. 2 parts cow, 2 parts chicken, 1 part pig."

I'm all for the orgiastic multi-species chow down, what with my penchant for Kentucky burgoo (2 formats of cow -- old and young, lamb, pig, and chicken) and applaud the orderers for their gastronomic gumption. If I were being all harrumphy about it, I could note that the menu offers pig in sausage form and a fish filet as well and they opted for neither, but hey - Michelangelo didn't knock out the Sistine Chapel on his first jaunt up the scaffolding.

We salute you with all hooves, claws and trotters up!

[Via about:blank]

Hot Dog Taste Test

Posted Jun 30th 2008 3:00PM by Kat Kinsman
Filed under: Beef, Pork, Raves & Reviews, Grilling, America, Meat, Guilty Pleasures

Our intrepid pack of testers blind-chomped their way through fifty different franks, hot dogs and wieners in hot pursuit of the top tube steak in all the land. Not a single chicken, turkey or tofu dog made the final cut, while beef and pork reigned supreme. Did your favorite frank lead the pack?

Hot Dog Taste Test

Midnight Sausage: Launceston, Cornwall

Posted Jun 29th 2008 12:00AM by Kat Kinsman
Filed under: British Isles, Pork, Europe, Meat

Launceton, Cornwall. From Flickr user biotron's Flickr.

I'm posting images of sausage counters the world over each weeknight (and occasionally weekend) witching hour until I run out. Please use the comments section to post links to your Flickr or personal site faves, and perhaps you'll see 'em posted here late some evening.

Previously-- Midnight Sausage: Lower East Side, Manhattan

Record corn prices raise other food costs

Posted Jun 28th 2008 8:01AM by Jonathan M. Forester
Filed under: Grains, Dairy, Beef, Poultry, Cheese, Pork, Eggs, Meat

The floods in the Mid-West are causing a nationwide increase in food prices across the board. Corn and soy prices are increasing dramatically which means other foods that depend upon them are increasing as well. Expect to see many grocery items like meats, cheese, eggs, milk, oil, etc. increase in price.

I spent summers as a child in the corn fields of Iowa, many of which have become lakes, with the gently hills small islands. Now many of these farmers are calling it quits, selling off the farms and getting out of the business. Animals are being sold off, which means a short term meat glut, but a long term shortage. Don't expect prices to go down from the quick influx of meat, because the long term shortage is so visible that prices have to start reacting now.

This is going to have such long term effects that you can expect your Holiday turkeys and hams to cost quite a bit more than last year, and possibly even more the year after that.

Midnight Sausage: Lower East Side, Manhattan

Posted Jun 28th 2008 12:00AM by Kat Kinsman
Filed under: Beef, Pork, America, Meat

Katz's Deli in New York City. From Flickr user tgigreeny's Flickr.

I'm posting images of sausage counters the world over each weeknight (and occasionally weekend) witching hour until I run out. Please use the comments section to post links to your Flickr or personal site faves, and perhaps you'll see 'em posted here late some evening.

Previously-- Midnight Sausage: Taipei, Taiwan

Diary of a Distiller: Chapter Six - All bottled up and raring to go!

Posted Jun 27th 2008 10:01AM by Jonathan M. Forester
Filed under: Wine, Pork, Summer, Diary of a Distiller

Some times you need to work like mad, other times you want to just chill out and wallow around enjoying life and making a pig of yourself. Today started like the former, and ended up the latter. Or was it the other way around?

Since I last wrote in my journal it has been bottling time at the winery. We had several batches that were ready to go and so we decided to get as much done in one fell swoop as possible. I've bottled wine a few times here at Winterport. Usually Jody and I retire to the basement and work our way through a pallet or so of cases of bottles. This time it was a bit more systematic and speedy because Mike was on the bottling line with us. Mike and Jody have it down to a science. They are such good friends, and done this so many times, that they can anticipate each others thoughts and needs. So I have to try and fit into the scheme.

Today I worked the filling and corking stations. It starts at my left with a pallet of bottles where I would grab a case and quickly, but carefully turn them upside down on a wood counter. I was scared at first that they would break, but now it's no problem. The bottles end up standing at attention ready to grab and fill. I toss the box over to the end of the filling line, ready to pack up again later. Two more cases soon join the first ,and it's time for the next step. I grab a bottle in each hand, placing first one then the other top down over a air nozzle which blasts out any dust or glass chips. Then put them into the filler. Our bottle filler holds six at a time, grouped in pairs, and as a set are filled I pull them out, again one in each hand, and place them into the automatic corker machine. Finally I line them up so that Jody, who is to my right, can label them. It took a time or two for me to get smooth and efficient at this, but now I find that if I think about what I am doing, I get confused, and sometimes skip a step. So I go on autopilot and think about other things.

At the next station Jody quickly and smoothly feeds them into the label machine and pulls them out, lining them up to his right with the front label facing away. I asked if he wanted to switch stations for awhile but Mike warned me that he defers to Jody when it comes to running the labeler. It's a finicky machine and they told me that until you get real friendly with it, you stand a chance of getting your fingers caught in the rollers a few times, a painful experience. Knowing my luck it will be just moments before I get my fingers rolled for the first time. I'm a quick study and pick things up fast, but I also have a tendency to try to figure out better and more efficient ways to do things. Occasionally I find that the old way is the best way, usually by some minor but painful learning experience. I still have some cuts and scrapes on my hands and shins from my last learning experience, so I decide to wait a week or three before tackling the labeler.

Continue reading Diary of a Distiller: Chapter Six - All bottled up and raring to go!

Midnight Sausage: Taipei, Taiwan

Posted Jun 27th 2008 12:00AM by Kat Kinsman
Filed under: Beef, Asia, Pork, Meat

Sausage in Taipei. From Flickr user paco2046.

I'm posting images of sausage counters the world over each weeknight (and occasionally weekend) witching hour until I run out. Please use the comments section to post links to your Flickr or personal site faves, and perhaps you'll see 'em posted here late some evening.

Previously-- Midnight Sausage: Washington State

Midnight Sausage: Washington State

Posted Jun 26th 2008 12:00AM by Kat Kinsman
Filed under: Beef, Pork, Meat

Breakfast Sausage in Washington State. From Flickr user ramparts54s Flickr.

I'm posting images of sausage counters the world over each weeknight (and occasionally weekend) witching hour until I run out. Please use the comments section to post links to your Flickr or personal site faves, and perhaps you'll see 'em posted here late some evening.

Previously-- Midnight Sausage: Minneapolis, MN

W. A. Bean & Sons Red Hots

Posted Jun 25th 2008 3:01PM by Jonathan M. Forester
Filed under: Pork, Condiments, Summer

Today for lunch I'm having a local, Maine made dog, W. A. Bean & Sons Red Hot, that I'm cooking up myself for a change. Beans meats have been made in Maine since 1860. Red dyed, natural casing dogs are big up here, but this was the first time I have seen Red Hot's. Meaty pork franks, very mildly spicy at first, then with a bit of back of the mouth heat later. I wouldn't call them very spicy, but they're pretty tasty, especially with some of my spicy onion sauce. So far they are some of the best dogs I've ever had.

Midnight Sausage: Minneapolis, MN

Posted Jun 25th 2008 12:00AM by Kat Kinsman
Filed under: Beef, Pork, Meat

Sausages in the case at Kramarczuk's Meat Counter in Minneapolis, MN. From Flickr user Leah Z's Flickr.

I'm posting images of sausage counters the world over each weeknight (and occasionally weekend) witching hour until I run out. Please use the comments section to post links to your Flickr or personal site faves, and perhaps you'll see 'em posted here late some evening.

Previously-- Midnight Sausage: Steinbach, Germany

Midnight Sausage: Steinbach, Germany

Posted Jun 24th 2008 12:00AM by Kat Kinsman
Filed under: Beef, Pork, Europe, Meat

Metzger in Steinbach, Germany. From Flickr user aniika.

I'm posting images of sausage counters the world over each weeknight (and occasionally weekend) witching hour until I run out. Please use the comments section to post links to your Flickr or personal site faves, and perhaps you'll see 'em posted here late some evening.

Previously-- Midnight Sausage: Lima, Peru

Midnight Sausage: Lima, Peru

Posted Jun 23rd 2008 12:00AM by Kat Kinsman
Filed under: South America, Beef, Pork, Meat

Meat market in Lima, Peru. From Flickr user ravakhan2.

I'm posting images of sausage counters the world over each weeknight (and occasionally weekend) witching hour until I run out. Please use the comments section to post links to your Flickr or personal site faves, and perhaps you'll see 'em posted here late some evening.

Previously-- Midnight Sausage: Saugus, MA

Midnight Sausage: Saugus, MA

Posted Jun 22nd 2008 12:00AM by Kat Kinsman
Filed under: Beef, Pork, America, North America, Meat

Sausages in the case at Karl's Sausage Kitchen in Saugus, MA. From Flickr user kaszeta's Flickr.

I'm posting images of sausage counters the world over each weeknight (and occasionally weekend) witching hour until I run out. Please use the comments section to post links to your Flickr or personal site faves, and perhaps you'll see 'em posted here late some evening.

Previously-- Midnight Sausage: Brooklyn, NY

Midnight Sausage: Brooklyn, NY

Posted Jun 21st 2008 12:00AM by Kat Kinsman
Filed under: East Coast, Pork, America, North America, Meat, Artisan Foods

Sopressata at Esposito & Sons in Brooklyn, NY from Flickr user j bary's Flickr.

I'm posting images of sausage counters the world over each weeknight (and occasionally weekend) witching hour until I run out. Please use the comments section to post links to your Flickr or personal site faves, and perhaps you'll see 'em posted here late some evening.

Previously-- Midnight Sausage: The Bronx

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Extreme Grilling: 4th of July roundup

An entire farm in a burger

Hot Dog Taste Test

Midnight Sausage: Launceston, Cornwall

Record corn prices raise other food costs

Midnight Sausage: Lower East Side, Manhattan

Diary of a Distiller: Chapter Six - All bottled up and raring to go!

Midnight Sausage: Taipei, Taiwan

Midnight Sausage: Washington State

W. A. Bean & Sons Red Hots

Midnight Sausage: Minneapolis, MN

Midnight Sausage: Steinbach, Germany

Midnight Sausage: Lima, Peru

Midnight Sausage: Saugus, MA

Midnight Sausage: Brooklyn, NY

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