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United States, North Carolina, Carrboro, English, Paul, Male, 56-60, All Music, All Food.

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Saturday, April 23, 2005

You know, I never get tired of photographing larded round roasts. I tried the new needle on this, not much bigger than a darning needle, but after pulling through three strips of bacon fat I gave up. The industrial size needle I have used in the past just works a lot better. 45 minutes of work, even with the “good” larding needle. The roast will be dressed with vodka (a trick I learned watching Two Hot Tamales back when the Food Network was good) and peppered simply with salt and, uh, pepper. It will develop a nice bloom sitting open in the fridge overnight and the vodka-enhanced drying will give it a delicate crunchy crust. Just enough to tell your teeth it’s okay to chew.     7:01:20 PM    comment []

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Benedict XVI loves kitties! What a coincidence – Twyla likes popes!               3:50:34 AM    comment []

They made me laugh...   For me, I flash back to childhood when I read about Maureen Dowd’s NYT column being moved to Saturday from the Sunday NYT. I remember when I’d come home from church in time to watch the Abbott & Costello show on TV if the sermon wasn’t too long. When I see that Maureen has been replaced by David Brooks, I remember the time the sermon was especially short (no sinners that week) and we got home in time for me to watch the extremely rare opening credits. That was the day they preempted Bud & Lou and put on a show about dental hygiene instead.   David Brooks.     3:20:58 AM    comment []

This won’t go into the smoker. It’s the ~6” leftover from the pork belly used to wrap pork loin for shinkenspeck. Sprinkled with coriander and mace, then rolled up, it’s a baby pancetta. So easy – it just hangs there. You don’t have to do anything! Ideally, it should just hang there at 55º F at 50% humidity, but I don’t have a place that matches that. It can dry slowly in the fridge or hand out at a higher temperature and humidity in the closet. I’ll probably do a little of both until it “looks right” – about 20 days. Then carbonara. Mmmmm.   Tying up all this stuff takes a toll on the first joint of your little fingers. I’ve heard butchers and smokers tell real horror stories about cuts they’ve gotten from twine. I just got a little sore, not even a red mark, but in a few years I’ll have the story decorated enough to make it more interesting. Maybe a helicopter in it, taking me to the emergency room, fluids dripping into every appendage, and that look of permanent shock in my eyes. Twine – watch out for it.     3:03:43 AM    comment []