Tag: pork
member name: Kevin Weeks
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October 09, 2006 12:39 PM EDT --
Enticing Empanadas --
When I was in Spain a few years back with my family celebrating my parents' 50th wedding anniversary, we had a lot of excellent restaurant meals in addition to the meals we . . .
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September 19, 2006 07:52 PM EDT --
Deep in Our Genes --
Were you and I living on a farm in the South 100 years ago, we'd be giving thought about now to the upcoming hog-butchering. Here in the valleys of East Tennessee (it's . . .
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August 15, 2007 05:18 PM EDT --
Southerners are easy to make happy. Give us some pork, cornbread, and most anything fried and we're happy as a hound dog in a patch of sun. Combine all three and we're happy as two dogs in a patch . . .
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June 12, 2006 02:40 PM EDT --
Pigalicious
I can't imagine anything more culinarily terrifying than channeling Rachel Ray. But when my friend Stephen over at Stephen Cooks went on a burger binge . . .
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January 16, 2007 05:56 PM EST --
Y esterday I found a new product in the deli section of the supermarket. It was in a vacuum pack and hanging with the packages of sliced salami, ham, cheese, and other sandwich fixings -- Shaved Country . . .
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October 06, 2007 01:00 PM EDT --
The Sand Wich is There
C reeping like a cat chasing a dust bunny, the odor of baking bread slips up on me and then pounces. Wrapping my senses in paws at once softly padded and clawed, . . .
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March 12, 2008 03:07 PM EDT --
A few years ago I purchased American Classics by the editors of Cook's Illustrated magazine. The book is a good modern reference to such traditional favorites as Chicken Pot Pie, Parker . . .
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August 19, 2006 12:45 PM EDT --
Short and Sweet
Mix 1/2 cup bourbon with two tablespoons of maple syrup and one tablespoon of Dijon mustard. Season a pork tenderloin with salt and pepper and brown on all sides in a cast iron skillet. . . .
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October 17, 2006 03:51 PM EDT --
That Wonderful Machine
There was a strange old butcher, His name was Dunderbeck
He was very fond of sausage-meat, and sauerkraut and speck
He had the finest butcher shop, the finest ever seen
Until . . .
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December 27, 2006 07:29 PM EST --
There's a new food blog here in Knoxville, The Unemployed Cook. Although I look for new local food blogs every few months, it was CookieCrumb at I'm Mad and I Eat found Marianne Canada's . . .
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March 23, 2007 07:39 PM EDT --
O ne of the greatest letdowns in my life was turning 18 and admitting to myself I'd never be a child prodigy . It was a great disappointment. At the risk of being immodest, I'm a bit smarter . . .
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August 02, 2007 10:18 AM EDT --
Traditions come in all forms, sizes, degrees of formality, and frequency. They are a way of proclaiming who we are, of acknowledging special events, of defining our relationships. They are affirmative . . .
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August 11, 2007 03:44 PM EDT --
Sometimes I baffle myself. For instance, I was on a bun binge last year. No idea why, but it's been ages since I've bought a bun. I've baked burger buns and breakfast buns, buns that . . .
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October 03, 2007 12:45 PM EDT --
Sunday morning, two weeks ago, I awoke in a dark bedroom. Never bright even on the sunniest days, my bedroom was particularly dim on this morning. I could hear rumbling in the distance and outside . . .
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December 16, 2007 04:59 PM EST --
"H elp! I burned the Turkey Gumbo!"
This call came in around 2:00 PM on Thanksgiving). When she discovered the problem she poured the unburned gumbo into another pot, but it still had . . .
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February 20, 2008 05:10 PM EST --
S ometimes cooking and eating are a matter of faith. Or, perhaps more accurately, a calculated risk. I had a three pound pork loin in my freezer that I needed to do something with but I wanted something . . .
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May 02, 2006 12:21 PM EDT --
Of Ribs and Rubs
Ribs. Rich, unctuous pork striated with fat. Smoke and spices vying for dominance and ultimately doomed to a supporting role in the production of this most Southern of feasts. . . .
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July 02, 2006 01:04 PM EDT --
One from Column A
The problem with most Asian dishes is that everything happens at the last minute. At least it seems like it to me. This isn't a complexity issue -- I like making dishes with lots . . .
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November 27, 2006 11:02 AM EST --
Pâté Cake, Pâté Cake, Butcher Man --
As a rule, I hate liver. It’s one of the few foods I can say that about. Foie gras may be an exception, but I’ve only . . .
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January 13, 2007 05:34 PM EST --
T he bread was hot, greasy with butter, and smelled fresh baked -- as indeed, it was, having been pulled out of the oven only an hour earlier. It cracked loudly when I bit into it and my taste buds . . .
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