Porkers of Foodsville

A group for those who like to go whole hog.

FDR's Martini

by Pinckney

I know a lovely woman who says that when she lays dying she wants someone to give her a freshly lighted Marlboro. I want one of these Martinis.... and a cheese straw made with sharp cheddar and cayenne.

Somewhere I read that this is how Franklin Roosevelt made his Martinis and when he served one to Joseph Stalin, the premier didn't like it, saying it was, "Cold on the stomach". It sounds like he spilled it down his shirt front. The recipe is unusual today in that it is made f...

updated Jun 28, 1 comments

Big Green Egg conquers Texas Brisket

by Pinckney

Grillmybunz, a member of Foodsville from the very beginning, has made some significant contributions to my culinary well being. Early on, he suggested that we could be drinking much better coffee if we roasted it ourselves and he wrote a piece about the Big Green Egg. I resisted both ideas briefly; the BGEgg longer than the coffee, but eventually went back to roasting coffee and recently, for Father’s Day, gifted myself the Egg.

The Egg isn’t a new thing at all ...

updated Jun 22, 5 comments

Eat these, why don't you?!

by Pinckney

I think I'll give these up. I mean, maybe I won't start.

updated Apr 18, 0 comments

Dessert Bacon

by Pinckney

Being the well read type, I just got around to the November 28th New York Times food section yesterday. My Dear One saves these for me; she reads the print edition and I read it on-line so we see different things and at wildly different times. Anyway, Wedding a blur? Here's the Recipe, grabbed me. It's Spiced nuts with bacon and the recipe is easy and interesting. There is a line referring to "burnished sticks of sweet and salty meat candy". Pork meat candy, at that.

The finished product is prett...

updated Mar 22, 7 comments

Friday Night Fresh Bean Soup

by Pinckney

Marcela Hazen says that if one likes bean soup there is little more that needs to be done than combine beans with garlic, olive oil and stock to make a very satisfying soup. She's right. I am fortunate to have easy access to Fairway Market at 125th street in New York City. Fairway frequently has fresh Roman beans, Fava beans and so on from who knows where. This afternoon Fairway had Roman beans. I usually make an elaborate soup with these beans, but was tired, it being Friday afternoon and ...

updated Mar 22, 1 comments

A visit to the Piggly Wiggly in Hollywood.

by Pinckney

I recently visited Hollywood, S.C. on the occasion of exchanging a great big honker of a chain saw for a smaller and - I am told – way more dangerous edition. While there, I stopped in at the local Piggly Wiggly. The building is new but the contents are decidedly rural southren. What with my ongoing veneration of St. Pig I bought a tube of Pig’s Pride Mild Pork Sausage and one of Hot. [I really could have spared myself the expense as the freezer of the house I am s...

updated Mar 12, 4 comments

Pulled Pork Methodology

by Pinckney

It is possible–No! It is likely–that I will revisit and rewrite this article/recipe more than a couple of times.

Pulled pork is an easy thing to do. It’s also an easy thing to mess up by trying to make more of it than it is. Simple is really the best way to go, and there are a number of different but SIMPLE ways to come at a good pulled pork sandwich. My favorite is made by Bobo Lee at Bobo’s Po’ Pig on Highway 174, on the way to Edisto Beach, Sout...

updated Apr 29, 8 comments

Affordable corn meal or expensive, low quality bio-fuels?

by Pinckney

Today's electronic edition of The NY Times has a good take on the controversy around food v. bio-fuel here.

"A study by the Organization for Economic Cooperation and Development suggested that — absent new technologies — the United States, Canada and the European Union would require between 30 percent and 70 percent of their current crop area if they were to replace 10 percent of their transport fuel consumption with biofuels. And two recent studies suggested that a large-scale e...

updated Mar 03, 1 comments

Meat the New Logo: Porkers of Foodsville

by Mayor

As the fastest growing group on Foodsville, the Porkers of Foodsville now have something to squeal about. Today, the Chairman of the Branding Committee of the Porkers of Foodsville unveiled a new logo. Porkers will no doubt be learning more about the heritage of this logo at their "meat-up" this coming Tuesday at Bison County in Waltham, Massachusetts. For those who are unaware of the event, information is here. Please join the Porkers at this first-ever gathering of Foodsville citizens for what...

updated Mar 01, 2 comments

-KILLER SCRAPPLE - Another Porcine Star Turn

by Pinckney

DandtheBs posted this recipe a few days ago. Having never made scrapple, but being a devotee of the sainted pig and always looking for something new to do with him I thought to spend a Sunday [appropriate enough] making a batch.

Scrapple is defined as cornmeal boiled with pork scraps with the resulting mush allowed to solidify, sliced and then fried. Corn meal is pretty easy to come by, but unless one is down on the farm pork scraps can present something of a problem. The bees's recipe ca...

updated Feb 27, 3 comments