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  1. Raw/Cooked

    Dinner 2021

    With our high of 17 degrees (F) reached early this morning, I thought it a good day to make Tourtiere du Lac St. Jean. Chunks of pork, venison, grouse, and potatoes in a lard crust.
  2. Raw/Cooked

    heritage pork

    It is a lot! We feed organic and like most things the cost of feed took a jump this year. I also slaughter at @ 9-10 months so we need to feed them a little longer than is typical We don't market our pigs. My wife is one of six kids, and each of her siblings has a decently sized family, so we do this strictly as a family affair (they help with costs and some labor). If I could slaughter on-farm and sell, I might think differently about it. Gloucester Old Spots have fantastic meat, but the fat is prodigious! GOS are lard hogs and it's a little overwhelming.
  3. Raw/Cooked

    heritage pork

    Beautiful chops, @Margaret Pilgrim! I share your (and others) preference for Berkshire pork, though I am biased as my wife and I raise Berkshire/Gloucester Old Spot cross hogs. Over the last decade we have rotated other breeds into our farm (Large Black, Tamworth, Yorkshire, Duroc, and mixes of these) and we find that we definitely prefer the Berkshire and Berk crosses. While there are definitely breed differences, for example the deep redness of Berkshire meat, how the pigs are raised has a huge impact on their deliciousness. This year we had a couple Yorkshire/Duroc crosses (like
  4. The English version is https://villagecookingkerala.com/
  5. I slaughtered one of our hogs Friday afternoon and this morning salted around 40# of noix de jambon, which I first became aware of here on eGullet through @DiggingDogFarm several years ago. I have modified the process as some in my family did not care for the light cure and smoke, and soft texture of the traditional method. No Gascon would recognize these as noix de jambon, so we simply call them ham nuts. These are cured longer and get a heavier smoke, and are like a less intense country ham.
  6. Raw/Cooked

    Making Tempeh

    Homemade tempeh is for sure an entirely different product than the gross, waxy, and bitter slabs you buy at the store. It's been a couple of years since I have made it, but I used to do so regularly. The person who taught me how to make it stressed two things: undercook the beans slightly, and don't make the cake too thick. 1/2 to 3/4 of an inch is ideal.
  7. Raw/Cooked


    The etymology of the word "tofu" is interesting, considering that fresh tofu is not a fermented product. I wonder if in the past, tofu was fermented post-production as a matter of course to preserve it?
  8. Those are the small bags of flour. For bakeries, you're talking 100lb bags. Yeast comes in 25-50 lb sacks. Some bakeries sure, but certainly not all. A good-sized bakery that I used to do business with (they make 1000 dozen bagels per day) buys flour exclusively in 50lb sacks because that's the only way the mill packages it. This is a trivial point though, and frankly a tad pedantic. I was simply making the point that if you work in the food business, be you a line cook, baker, bartender or dishwasher, you are lifitng heavy things every day. I have no interest in arguing who works hardest or
  9. I think the title of this thread is a little misleading. It seems to me that the author of the NY Times article was not trying to argue that chefs are as tough as elite athletes or have the same level of conditioning or fitness. The basis for the comparison is that they are both physically demanding professions that can only be worked at for a limited number of years before wear and tear on the body takes its toll. As Annabelle and Celeste pointed out, this is true for any number of manual labor professions. A good buddy of mine is an arborist on the cusp of 50. His Dr. just told him that he'l
  10. Sorry, no American conspiracy to deny international readers the dimensions of my mortar was afoot. The quarter was simply what I had in my pocket when I took a quick photo. The mortar's dimensions are 56 x 42 cm and @ 8cm deep.
  11. A buddy of mine who is a talented stone sculptor recently gifted me this mortar made out of Adirondack gabbro. The little dot in the bowl is a US quarter for scale. Mkayahara, this was raw stone as your mortar appears to be. I ground a bunch of rice in it to smooth it a bit, but otherwise haven't seasoned it. The gabbro is very dense and hasn't yet picked up any stains or lingering odors.
  12. Raw/Cooked

    The Terrine Topic

    Pâtés & Terrines by Ehlert et al. is a great (and beautiful) book though out of print. It's worth tracking down a used copy.
  13. I can get behind "archevore," especially after reading Harris' rationale. His blog post "Paleo 2.0" is very informative. As far as (pre) historical accuracy is concerned, of course people (myself included) don't eat this way because of a desire to replicate a past lifestyle. I have had great success with weight loss, and some pretty amazing gains (for me) in athletic performance by eating basically how Harris advocates. However, the folks who market the Paleo Diet (Cordain, et al) do so by relying heavily on making linkages between diet and evolutionary history. As Harris points out, they got
  14. I'm an archaeologist by profession, and the name makes me cringe too. I wouldn't be surprised if starchy wild tubers also made up a significant part of paleolithic diets, something forbidden on the modern plan. You are absolutely right about the probable reliance on bugs, eggs, and microfauna as protein sources. Not to be pedantic, but your assumption about the reliability of paleolithic hunting is incorrect. There is actually quite a bit of evidence that paleolithic humans (and Neanderthals for that matter) were very effective hunters of large game, and in some cases were successful enough to
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