"Much attention has been paid to the beverages."
Agreed.
Posted by Miriam on 2008-06-04 19:56:45 +0000
How do you house-make bacon? Doesn't everyone fry their own bacon? Is it special because the pig was raised out back on leftovers and kitchen scraps, butchered onsite and smoked in "Ye Olde Smokehouse" that tendiamonds built in 1999?
(Not criticizing the cuisine, just the captionist.)
Posted by ConorClockwise on 2008-06-04 20:15:54 +0000
Berkshire Pig was raised in Upstate NY.
In Cambridge: Belly was butchered. Ribs saved for BBQ.
Belly brined for three days.
6 hour cold smoked with hickory and applewoods.
Cut bacon into strips.
Broiled in oven for 12 minutes.
Posted by ConorClockwise on 2008-06-04 20:18:48 +0000
L: A lot of restaurants north of DC don't do this.
Posted by dyedon8 on 2008-06-04 21:20:31 +0000
Ah, culture.
Posted by Miriam on 2008-06-05 17:27:04 +0000
More impressed now. Seems like a lot of work for bacon. Happy to bring y'all to soul food joints when you visit Nashville. They don't butcher the pig onsite, but pretty much everything here has pig in it! (says the kosher vegetarian)
Posted by pamsterdam on 2008-06-05 17:35:15 +0000
My Jewish ex-vegan friend Sarah now lives on a working farm and has - in the pursuit of authenticity - slaughtered one of their pigs herself.
Totally bizarre.
Posted by Miriam on 2008-06-05 19:11:10 +0000
Horrible!!!! And kind of cool. I remember disecting a fresh fetal pig in middle school. It was from the womb of a freshly slaughtered sow that one of my teachers brought in from the local hot dog factory. It was slimy and kind of gross, but was very interesting once I got into it. So to speak.
Posted by pamsterdam on 2008-06-05 20:08:24 +0000
Dry heaving over here. Thanks, Mir.
Takes me back to 7th grade when Mr Parsons brought in two freeze-dried cats (one was pregnant, apparently) to our science class and Mrs Colburn (the school nurse) had to be called in to escort me and Kristin Pelton (both sobbing and cowering in the corner) out of the room.