pork – Cooking in Theory and Practice

Local Gems

Have I mentioned before that I do not do restaurant reviews? – Scotty Harris I don’t. But I do talk about restaurants I go to. […]

Cooking with kids always carries the risk of a mess of biblicalproportions, but the rewards are so great that the risk is irrelevant. In fact […]

OK, this is the kind of thing that just bugs me. The ad to the right appears in this weeks circular for Tops Supermarkets. It […]

Herb Peterson, inventor of the Egg McMuffin has died at 89. Genius or agent of Satan, I don’t know. But, I enjoy my homemade Egg […]

Last October I posted on the proper way to make Canadian Bacon, and 90% of the time that is how I make it. However, while […]

This article on some local makers of prosciutto is heartening on three levels. One, I am not the only one in the area trying to […]

So, my wife thought she found a good bargain on what was labeled a pork loin roast at our local Tops Market.. She knew we […]

Saturday Night Fever is the only movie I have ever walked out of, so It is easy for me to choose Bowie over the Bee […]

I have wanted to try dry-cured sausages for a long time, and with the guidance provided by Ruhlman and Polcyn, and the inspiration of Bob […]

This was quite a change from the Eggs Benedict and Sparkler for yesterday’s brunch, instead an Egg McMutant with a slice of that same Canadian […]