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bone a trotter if you dare.....
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All I know is that the first time I wanted to fill a trotter, I couldn't find this video on the internet. Go and check out the video recipes.
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November 26
Here are some pictures of the slo
food pork pork and more pork dinner, a smashing success.
smoked summer sausage /jc/poaching porchetta's
brad sniffing quince mostarda /jc/ brad tasting quince mostarda
poached and ready for roasting porchetta/fall display/callista bling
discussing the menu with the slowfood corvallis organizers/ weinsteiger mustard/deep fried headcheese
pork/pork/braised red cabbage,aioli,roasted delicata
Nov. 20
Slow Food Corvallis put together a comparison tasting between heritage and conventional pork.......and I lucky enough to cook it.....we got a redwattle pig from Wendy Parker of Heritage farms and a conventional suckling pig from VANVLEET meat. We got our redwattle at 12 weeks and 80 lbs.
h
(jc works on porchetta, porchetta, brad, stephanie, porchetta rolled, boning head for testa,
kidneys, wattle head)
pignotes; the pigs from last year can be found on the pizza in the form of pepperoni and on the antipasti as salami....but the finest is the roher schinken or perhaps the smoked summer sausage.
Slowfood Corvallis yeah.
Help yourself to the videos with recipes, just click the link below
*Stuffed Quail w/Medjool Dates
*Pieds de Cochon Farcis (stuffed Trotter)
"At the end of the day, it's just food isn't it? Just food."
Marco Pierre White
who titled the recipe section of his first book: Food of the Gods
its a dazzling book
white heat
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