Posted By bbinns on May 7, 2009
I apologize for the break in this instructional series—it was crucially important that I go and get crazy with a bunch of duck-quoting, foie-eating chefs in a cavernous room behind Chelsea Market. It’s a tough job. But now, it’s back to fat-world: Once my lard has been strained and clarified, by removing the juices from […]
Category: 09, In the East, Stella | Write To Me
Tags: confit, hudson valley, lard, pork, wine Flu
Posted By bbinns on March 19, 2009
Oxford chef and restaurateur John Currence has a real pretty tattoo of a pig on the inside of his left arm. For various reasons, I know that such a place is one of the most painful places for tattoo application. To me, this proves that pork is very important to John. Therefore, he is my […]
Category: 09, The Pork Tour | Write To Me
Tags: curing, john currence, oxford mississippi, pork, salumeria, salumi, smokehouse
