The Archives
-
12.19.08Thursday Night Smackdown: That’s a big nooderMan, I cannot WAIT for that new Howie Mandel Candid Camera-Punk'd hybrid show, can you? It is going to be off the fucking hook. Whoa, sorry! Where did that come from? TV rots your brains, kids. Also, stay away from crack. A while ago I put up a little poll asking you, my trustworthy readers, to vote on what new cookbook I should buy with my hard-earned Amazon kickbacks referral fees. Hot Sour Salty Sweet initially looked like it was going to sweep, but The Splendid Table made a last minute surge to tie things up, leaving me with the ...
-
11.30.08Thanksgiving ‘08: Homeward Bound, Part 2Okay, maybe it took nearly 13 hours to get home from North Carolina yesterday - yay, holiday travel! - and possibly my back is still molded into the shape of a 2005 Honda Accord passenger seat. But I can't call the day a bust, because we stopped at Allman's in Fredericksburg, Virginia and had what was possibly the best barbeque ever, with the exception of that made by my own dear, sweet husband.* *Actually, for me it was a tie. Don't tell him. Continue Reading...
-
11.23.08Two bits of distressing pork-related news.Distressing News the First: Plans to visit the world's oldest, largest cured ham in Smithfield, Virginia must be aborted. We're driving down to North Carolina to spend the holiday with my sister, and the ham - cured in 1902 from a 900 POUND PIG and STILL EDIBLE if you scrape off the not-inconsiderable mold layer, a claim which I am willing to take on faith - is en route. The museum containing it, however, is closed on Mondays. FAIL. Continue Reading...
-
09.02.08The Dodge & Graham Horse and Pony Jamboree: Part 2Here's a man who really knows how to massage his meat. A barbecue in North Carolina isn't really a barbecue unless some part of a pig is being cooked, and the Horse and Pony Jamboree did not disappoint. Dodge (actual first name), the better other half of the HPJ, created an intensely flavorful pork shoulder, jazzing up a traditional Carolina vinegar-based marinade and mop with fresh and dried anaheim and poblano chiles. He'd also planned some spicy pan-fried black bean cakes and some kind of amuse bouche that involved lemongrass-flavored shrimp wrapped in dough and fried. I was skeptical, but as ...
-
06.30.08Cheap Ass Monday: Down by the BoardwalkNot actually on, near, under, or down by a boardwalk. I'm going to tell you right now: this post? Is not really funny. Feel free to leave if that's a problem, and we'll be back to our regularly scheduled programming later this week. As you can imagine, it's been a bit of a rough weekend; I haven't really felt like cooking, let alone photographing and describing my meals in detail. Funerals and their associated activities are always kinda rough, and I'm not nearly far enough in the mourning process for my own father not to have all that shit get dredged up, ...
-
06.01.08Smoke-a-Thon 2008: Porc a la Mode du Caroline du NordIs everyone tired of pork yet? Not a rhetorical question. We come now to the final installment of Smoke-a-Thon 2008, semi-classic North Carolina-style pulled pork with my in-demand potato salad as your special bonus with purchase. I'm not sure what I'm more tired of doing: eating pork, editing pictures of pork, looking at leftover pork or writing about pork, so I'm a little relieved that we've come to the last chapter. Note, however, the bacon exception: I am not currently, and do not foresee ever being tired of eating, photographing or writing about bacon. I'm fairly certain that the ...
-
05.28.08Smoke-a-Thon 2008: Gusta el sabor Cubano!I don't actually speak Spanish. Perhaps you've noticed. Still very tired. Can I write an entire post using haiku? Sí. Behold the raw pork: Juicy, pink, fatty goodness. Oh, salmonella trichinosis. Continue Reading...
-
05.27.08Smoke-a-Thon 2008: The PorkeningPictures here courtesy of The Girl Who Ate Everything. Olives and cake courtesy of No Recipes. Meat coma courtesy of 60.21 pounds of pork.* More pics and recipes coming when we recover from the aftermath. More pix after the jump. *Which means: Evil Chef Mom, you win! Email me the address where I should send your prize. Everyone else: how big do you think my refrigerator is? You're all nuts. Continue Reading...
-
05.25.08
-
05.22.08GIVEAWAY! Guess how many pounds of pork are in my refrigerator right now.No really, guess. Closest without going over, Price is Right-style*, wins a copy of Mastering Barbecue by Steven Stines. Leave your answer in the comments anytime up until midnight this Sunday, May 25th. The reason my fridge is laden with pork is that it's almost time for our Second Annual Memorial Day Pork SmokeStravaganza, when we fill the apartment to bursting with people who in turn fill their gullets to bursting with pork (We do accommodate our veggie and kosher friends, we're not heartless...but we use a separate grill so their vegetables don't contaminate our pork). I'll be regaling ...
...as of late
- You are so not off the hook
- 2008, Over and Out
- Weekend Frig: Yes, I am 12 Years Old
- Waiting for Santa
- Waterloo du patisserie, deuxieme
- Waterloo du patisserie, le premiere part.
- Cheap Ass Monday: Cuddle up with a big bowl of Cheerios
- I didn’t have a single drink, ocifer.
-
we heart sponsors.
-
stimulate the economy!
-
don't steal my shit.
-
Keep Up!
