David Hensley

As lardo was supposed to be a vital part of my now defunct charcuterie year-of-study(SIGH!), you can officially color me jealous! In honesty, I've always wondered if curing in salt and sugar (dry) for a month or so, then wet-brining, with the usual s&s, plus a bevy of herbs and onion, to be cured for another several months, would be any good?

Personally, we'll be having 5-grain and mushroom stuffed pork chops, braised in an herbed veloute'; whipped, roasted garlic potatoes; roasted,citrus brussels sprouts; and creamy succotash. Nothing especially exotic, but with a surprise day off, I'll have the time to really make things nice!

Sadly, I'm afraid that I must re-evaluate my financial and equipment resources, and abandon my charcuterie goals for the upcoming year. I will instead substitute the goal of gaining some depth of knowledge regarding pasta; plain, filled, egg, water, Italian, Asian, or American... Although this makes me quite sad, I will switch goals nonetheless, and hope that I can accomplish something...

Where does one obtain Bergamot oil, anyway? I've looked for it, but not found it locally....

I thought I liked tripe, I really did. I remember eating this odd soup at this local vietnamese (?) , or maybe cambodian (?) place in Baton Rouge, Louisiana. I was a college student, and a starving one, at that. I used to always eat this soup, the name of which escapes me, while my laundry was working. I'd get a load washing, then buy a bowl of beef tendon soup. The tendon looked like tripe to me, but I now realize the difference. I tried to cook some tripe just a few months ago, and its aroma still haunts me, from time to time...

I've actually just recently figured this out for myself, and I'm proud to share my discoveries! The "butterscotch" flavor you're looking for is a combination of both caramelized brown sugar, and the beurre noisette flavor that Dave the Cook mentions. Start your measure of butter to melt, but before it clarifies, add your full measure of brown sugar. Cook this until the butter "clarifies" itself within the sugar. At this point, the whole mixture will begin to smell right, but continue to cook for a few minutes longer, until the aroma becomes intense. At first, the mix will appear oily and seperated, but keep cooking, and stirring, until the aroma begins to fully manifest. Add your whole measure of cream at this point, and stand back (unless you enjoy facial blisters, that is!) and continue whisking, until combined and viscous.... add just a few drops of vanilla, and... goodness...

Have you tried my mom's mac and cheese? The crackers are the only edible part. I'd rather eat the stuff in the box, while its still in the box.....

I prefer to rattle them, gently... If you listen closely, as you sway the box, ever so gently to your ear, the crumbs rattling around will make a distinct noise...from which one can discern the ratio of cracker to crumb.

If you normally use rice, to good effect, then I don't see why another starchy grain wouldn't work just as well. Personally, I'd think that the oats would work well, or the barley next, if that should fail...

I'll give it to him... Jaymes, remember to pre-heat, and eject a fair amout of steam from your borrowed iron, first, or learn to live with it! If you insist upon being the definition of Anal-retentive, try packing your own damned iron, if it pisses you off that much. On a side note, though, you can make a self-draining beer cooler by packing your room sink first with beer, then several buckets of ice...Icy cold drinks on demand, no bothersome water sloshing anywhere...

I have no pics, but I had Louisiana fried catfish, Truffled crinkley fries with Romano, and snow peas! Delicious all the way, pics or not...

WOW! Beautiful,in every way!

Those look fantastic, Basque! I love what you've done! I think that Paul is maybe thinking differently? Paul? Opinion? lol Seeing what you've done, Basque, I think that I'd advise Paul to Bone out completely, skin it out, then roll the legs inside, roll the body of muscle up, drape the skin over, and around, then cook, lowly, and slowly, for as long as it takes... Just my thoughts, as someone who would love to be involved in this project!

I'd do #6, repeatedly....

Given that, I'd do just what we've discussed thus far. I'd have to be there to help with this project, but in theory, I like the method I've already described. I'd bone, then skin, in opposing directions, then butterfly, season liberally, roll meat, wrap in skin, and then (Very) gently cook for at least 10-14hrs, depending on internal temp, of course. ... Maybe some smoke...

Personally, I'd debone the whole thing, legs and all. I'd then flip, and remove the skin, while leaving it attached to the head. Imagine a pigs head, with all the skin to one side, all meat to the other (?), head in the center. Season all the meat, butterflying where needed, to even it out. The skin on the other side, I'd scrape of excess fat, season as well, and then roll the meat in the desired direction, followed by wrapping the skin around it, then cutting the excess skin, and cooking in whichever way you'd like. How do you plan to cook it, btw?

The deboning, I understand, and agree with. What about the skin, though? will it be reserved for something else, or rolled up? I can't help but think that a general deboning, then removing the skin as well, rolling the meat, the re-covering with the skin (head still on, of course) and then cooking per your preference would be both freakishly attractive, and delicious as well, depending, of course, on how its cooked. What exactly is your goal here, Paul, if you don't mind me asking? I'm loving your idea, generally, but am refusing to do any real research, as I would rather theorize, than give sound advice. I hope this won't be a problem, as I've a good bit of experience in making "crazy" come true...

I'm not honestly sure what you mean by "pig roll". This is another occasion of me wanting very badly to help, but lacking the knowledge to provide any real help! I like the sound of it though...Pig Roll.....Mmmmm Seriously though, I think I know what your getting at, and I have a couple of ideas, but I think I'll wait and see if anyone else has any solid advice to give, before I drop my two-cents worth into the pot...

I always wondered the same, Ruth....

I agree that its almost a necessity, but I'll personally wait until the price comes down, or until I find it used(which is my preference). A very valuable book(s) to add to my collection, but not something I'll seek out to use...ya know?

The little things most certainly DO matter, especially in food! Its the "little things" that make a good meal better, and a great meal excellent. Its the difference in training, respect, and life! Learning the generalities may make you wise, but learning the fineries will make you great! If Jacques says it, its probably true...

I have read it, quite a few times, and am even now searching for a properly used copy to add to my collection! The thing I love most about Jacques is his no-nonsense attitude about all things culinary. "This is what I was taught, and its good to know. This is what I learned later, and so I've incorporated it into my original method. This is the method I prefer to use today, because it covers all of my needs, while remaining true to the fundamentals of my craft." This kind of pragmatic thinking is sorely missing today, I believe. Nowadays, we all just grab for a gadget, or machine to do simple things for us. Maybe I'll call my autobiography " I'm Waaayyyy better than you, but never better than Jacques Pepin!" LMAO

I wholeheartedly approve of, and second this statement! I want to be just like Jacques when I grow up....

In my own experience, we always gutted in the field, aged in the shed, and ate in the kitchen. Was this game shot, or commercially raised? I only ask because I know that truly "wild" game can be quite different from farmed animals. Also, how long did you carry it, before you got home with it?

I agree, Dakki, in quite a few ways! Add me to you list of folks who haven't seen the movie, though. I've also noticed the decline of real knife skills on the FN, and other, independent shows as well. I've noticed that as "chefs" get more money, they seemingly choose to lose knife skill, while they gain media market money, thats all. Where have all the Jacque Pepins gone, though?