Porkers of Foodsville
Description
A group for those who like to go whole hog.
Publications
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I have written extensively about oyster roasts and the general ambience associated therewith, but a few days ago Laura and I decided to do one for Valentine's Day. We used to have an oyster party in NYC on Valentine's Day whereat we had raw oysters, drank champaign and consumed some side dishes like Virginia Ham and black bread with butter. It was a lot of fun. People got to eat their fill of raw oysters, something not many of them had ever had the opportunity to do....
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I want to say a few things about cooking deer. Deer is generally – at least as far as I know in South Carolina – very clean and organic, natural meat. It is also very dry meat and no matter what you do to it, if you cook it beyond medium rare it is going to be somewhat tough and dry. Even braising it isn’t going to put fat and moisture where the animal didn’t have any to begin with.
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Not too long ago we received a couple of bunches of beets from our neighbor who joined a Friend of the Farmer group in Ardsley, NY. I am fond of beets, but mostly what I think of when presented with them is Harvard Beets from the old "Joy of Cooking". I like that dish very much, but it gets old and it uses sugar and my wife can't have sugar and on and on. I've read about and eaten raw beet salad and beets done all sorts of ways, but I wasn't feeling adventurous and...
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This is how I remember the recipe in Mark Bittman's "How to Cook Everything" You might want to look it up if you have the book. It is very simply and VERY satisfying. I like it cold, although I understand it is sometimes served hot. I think of Borsct as nothing but beets and onions, but I read it is sometimes made with beef. I always serve sour cream and chives or chopped green onions with it, but it does no harm if you don't have those. I like Bittman's use of hot baked...
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I like to cook. It's how I relax and in many ways how I define myself. I am a serious amateur who likes good food and sharing it. Like many amateurs I collect things that go with what I like to do. Some of them are novelties and stay that way and some of them become indispensable. Black iron cookware is one of the things I now treasure. I didn't always and for a long time I didn't really understand it. It is heavy and the outside of old pans is often covered with scabby baked on f...
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This morning I had some dealings with a bone in leg of venison. Usually the processor, Michael Cordray, takes the bone out because bonesless roasts take much less space in the freezer, but I had asked him to leave the bones in for one deer. I thought to smoke the leg to about 150 degrees on the BIG GREEN EGG and did so at 200 degrees. The venison - having next to no fat - was done to that temperature in about two and a half hours. The meat is flavorful and moist. I think I will use it for sandwi...
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We saw the Julie and Julia movie the other night and I loved every single performance in it. It's a feat, I think, when someone makes a movie based on two barely mediocre books and the movie turns out to be way better than either of them and/or the effect of the two combined. I know it's just me, but I didn't finish either book. I started both of them, still have them, but only made it to about mid-way and decided "so what". Well, I just wanted to share that grump since ...
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Edisto Island. June16, 2009.
A huge thunderstorm went through a couple of hours ago. Being on the edge of the land and the ocean we get some pretty awe inspiring sound and light shows. This one rattled the new hurricane glass and shook the whole house. Ozone was present in plenty and that made me hungry.
I had stopped in to George & Pink’s a little while before the storm. It was just gathering – and I bought three peaches and a bag of fresh blackeye peas....
A huge thunderstorm went through a couple of hours ago. Being on the edge of the land and the ocean we get some pretty awe inspiring sound and light shows. This one rattled the new hurricane glass and shook the whole house. Ozone was present in plenty and that made me hungry.
I had stopped in to George & Pink’s a little while before the storm. It was just gathering – and I bought three peaches and a bag of fresh blackeye peas....
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Reading about Pimento Cheese Spread – or just Pimento Cheese – one would think that the original recipe came over with the first European colonists to come to the south and they got it from Noah’s oldest children who brought it with them from before the flood. It appeared everywhere before anywhere else had it. That’s to say, Charleston, Atlanta, Charlotte, New Orleans, etc.
I must have eaten this stuff as child growing up in SC, but I do not remember it. There w...
I must have eaten this stuff as child growing up in SC, but I do not remember it. There w...
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Cooking small venison roasts is always something of a problem. Venison is very lean and extremely easy to overcook whereupon it becomes tough and liverish. If you have a loin you can work around this by pan sauteeing in a little peanut oil or by baking/roasting it wrapped in some sort of fat. The easiest fat to use and most readily avasilable is sliced bacon. Tying the bacon to the loin - or any piece, really - is most often unsatisfactory as the bacon curls and comes away fro...
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