Daniel

theabroma: That dish sounds excellent..

Oh my g-d.. So, I am thinking of making a frozen bacon ice cream pie (lard crust), with chocolate and butterscotch bacon bits sprinkled on top.. As one of my desserts

Well then. I am going to have to ask you for a top to bottom on this one.. I am looking for word origin, etymology, what place served it, and so on.. With a couple photos to boot..

No they are not.. you are a liar .. Please teach me more..

Bacon ice cream which I forgot, is a great idea..

I will be entertaining a group of friends, the theme of the day will be pork. .Every dish I will make will have pork in it.. I am going to be making interesting uncommon dishes. so I want the dessert to match.. . I was thinking butterscoth,chocolate,white chocolate bacon tastes.. Caramel bacon.. Would love all your help..

Moby, Why did you use only a third of the stuffing? Decision or what? I dont know man. You got some tough competition.. She was on the Cuban Cigar Rolling Team for 6 years.. She was champ of the 13 yr old all divisionals.. I too am curious to compare our results.. I hope this works.. It seemed perfect.. But If there is something wrong, hopefully there is a way to fix it.. If not, I will learn and make it better..

The co-pilot has the Cuban Blood.. I leave all rolling to her.. She really did such an impressive job.. Yeh, I was wondering if I should have shown the pictures of the dish backwards.. Showing the finished product plated, then breaking it down until we reached the pigs head.. Perhaps that would have been easier for people to digest.. Either way, thank you.. Brudda.

Yes this is exactly what the French Laundry says to do.. No deviations my first time doing anything like this.. The point of hanging I assume is to have everything settle into a solid loaf and be more compact.. I am assuming all the stuff in the middle is just going to melt together into this solid creamy consistency.. The next step from here is to slice into patties and then pan fry..

Thanks Bryan.. Tonight I took the meat and pounded it out.. I sliced the semi-cooked tongue and place it through out.. I then took raw sweetbreads and divided it as well.. Next I sprinkled diced pigs ear.. Rolled it, transfered to cheese cloth.. Rolled again.. I then placed it in a pot.. Added leeks,carrots, thyme, bay leaves, parsley.. Covered with chicken stock.. Its now baking at 300 for 6 hours.. I will take it out and hang it when I am done.. This thing has really come together. I am excited for the next steps..

As 2 o'clock starts to approach I know its soon time for Chufi's dinners.. You never disappoint, that shrimp dish looks really good.. Great looking chorizo too.. Looks different then any I have seen do you have a photo of it uncooked

Great pictures Shaun.. What fun it sounds like you guys had.. A group effort well executed.. The food looks awesome too.. I would love the duck shepards pie recipe..

I have a secret dream of owning an ostrich farm..I just dont know if my co-op board would let me..

Ok.. Perhaps I can help you with the new thread too.. I was working out this moral problem in my head.. Say you raised a couple of rabbits to eat. Do you keep them in a pen in the backyard, or do you keep them in the house and name them.. Either way they will end up on the table.. But isnt it better to give the rabbits a comfortable loving life until you eat them? Sure it might be harder to kill, but what is the more moral route..

Wow.. I loved how uncomfortable everyone in the room was while Anthony gave his first speech.. I wonder if it was that bad the whole time? Moments of social ackwardness, burn the cheeks, start the heart racing, let you know you are alive.. I took particular interest in the wild pig being cooked. And liked how he was aware of just how boring the beer guy was.. But my favorite part was when he ranted about what a total herb Trotter is.. Trotter reminds me of a guy in prison for triple homocide preaching religion.. Some born again whack job. I am not having it..

Thanks Chufi and Moby, I in no way got this pig for any sort of macho or sick type of joke.. I am really interested in food and animals.. We really treated this guy with the utmost respect and felt pressure not to be wasteful because it was once a life.. I do have a better perspective and more of an understanding..

Ok.. So I butchered the head tonight.. I didnt do too bad.. Sorry, the photos are so limited... My camera is not focusing anymore.. Took like 20 shots, 2 were visible.. I have found there are three places to get meat from the pigs head.. Spot behind the eye, the upper cheekbone and the lower cheek area.. I was told to split the head in two down the front, but I had no equipment that was capable of doing so.. In fact, I resorted to breaking some cheek and jaw bone with a hammer to get behind the eye.. The pigs head originally weighed about two pounds.. I would guess that I yielded over a pound of meat.. Here is the head almost done on one side.. The large pieces of meat removed.. I have the tongue braising.. Moby how long should I let it braise for you think? Just wanted to add.. I really have no clue if I did a good job or not.. I could no longer find meat on the pigs head when I was through. I would love criticism or instruction..

This will be my third year going to Quebec City for New Years.. I really love Quebec, especially in the winter.. We will be staying at the Auberge S. Antoine.. For New Years we will be at Laurie Raphael.. I know we want to have one dinner at Toast.. We really love the two guys who own the place and its so cozy.. My questions are: 1) Where is the best place for lunch.. We liked L’Echaudé better then Cafe Du Monde. In fact, besides the cornichons, we though that Du Monde was average.. 2) We are going to go to that sliding place Village Vacances Valcartier... While we are taking a taxi all the way out there, is there some place we should stop for lunch on the way? 3)We walked by Graffitti the last time we were there and after looking at the menu were really unimpressed.. What is a great restaurant in that general area, by the market.. 4)Have any new places opened since last new years. 5)Are there any cool cozy bars with fireplaces? We really like Oncles, which is a really old stone bar that has the one fireplace heating it.. Drinking absinthes and coffees on a freezing afternoon 6)Best Poutine? We really didnt like St. Amore. Found the tasting menu to be way too heavy and the name is a lot more romantic then the restaurant was.. So besides the usual L'intial, l'utopie, what other places are on the top of Quebec's Restaurant scene.. Last year we went to Yuzu and walked out.. The scene was obnoxious,they were out of most of the fish, and the food looked underwhelming.. Having a very hard time not going every night to Laurie Raphael.. Thanks for your help.. Will write up and post my trip here.. Daniel

Haha.. The warranty doesnt cover a pig head.. That had me laughing.. Yeh the pigs head is almost defrosted, these knives are going to get put to the test right away.. I will definately keep you all up to date on the knives.. And the pigs head as well.. pigs head

I think anonymity is important on these boards.. What my last name is or what apartment building I live in is irrelevant.. Unless you are famous you really dont have a reputation to begin with.. A persons reputation on E-gullet is slowly built.. Each member is assigned a permanent screen name and E-gullet saves each users posts. It is rather easy to go back and review a persons history.. You are no longer anonymous, your opinions and actions are in plain sight for the Internet to see.. Some random person cant start posting and have there word taken for gospel.. This system works really well. And sure there willbe shills and people abusing any system.. I feel its the responsibility of management to work that out through the membership process.. And I have total confidence in them.. Sure as a member, I can point out something that might have gotten under the fence, but it will be in private..

How about pouring the pancake into rings and making those mc griddle things.. Or making mini pancakes and putting an assortment of different things on them.. Like pancake crostini's.. So on top of one you could do the duck, on top of another you could go fruit and cream, you could do a full pancake meal from salad to dessert.. In little portions..

Smoked pork chops sound good to me. Citerella's sells them, though I have yet to try them. Or fried chicken/steak/veal cutlets with white gravy sound good..

Great job Abra.. With the pictures, with your writings, with the party.. Thats a great looking bbq sandwich..

Still living off the bounty provided by Arthur Avenue.. Tonight we had a salad with red peppers, and that great ricotta salata.. We cooked up spicy and fennel sausages we bought there in a san marzano and onion sauce.. I made fresh spaghetti, and had left over Alice M. flourless cake from... I am all about this cheese.. Fennel and spicy sausages.. Really good.. Fried the sausages 3/4 added it to the pot of boiling san marzanos and onions, garlic.. Let simmer.. Then made my own spaghetti, cooked it and combined.. Added way too much of that awesome parm cheese.. A typical over sauced, over cheesed, amazing American Italian Style.. Nice several glasss/bottles of Peppoli Chianti... Ready to take on my pigs head later.. Re-heated some of the roast from last night.. Left over flourless Alice M. cake.. Still just as good..

Great Job Megan.. I was in the area yesterday looking for a book shelf when I saw the massive line outside.. I was thankful I was not one of the people standing in line.. Thanks to your report I felt like I went.. Sans the chocolate fix..