Comments on: Pig’s Cheek And Tongue

By: Ryan

Ryan — Wed, 25 Mar 2009 02:50:48 +0000

Hello gormetfiber! Thank you very much for the kind comments! I’m just happy that the good folks on the food panel at SXSW were kind enough to let me share their experience and knowledge. I hope to see more input from you. :)

By: gourmetfiber

gourmetfiber — Mon, 23 Mar 2009 01:12:43 +0000

I am just getting in to your blog – and I am loving it, and I think a couple of my friends are flipping for it as well. Thank you for such terrific pix and also the s x sw recording. Can’t wait to listen to that while cooking dinner tomorrow. Just enjoyed a little pig interview with the guys from Animal on KCRW. I am just intrigued with cooking and this level of respect for ingredients and the challenge involved with making food brilliant. I am excited I have so many of your dishes to catch up on.

By: Ryan

Ryan — Fri, 20 Mar 2009 02:58:36 +0000

TAOTP, I wish I had the room for another stock pot that big. Sadly, my kitchen area is pretty much full to the gills with pots and pans and such. Your idea makes complete sense, I’d just be worried about the cheek meat being obliterated in the process. It was so wonderfully tender!

Hank, brother-man. I’ve been searching all over flickr lately, looking for pictures people have taken of dishes at St. John. They really keep the plates super simple. No extra color, no garnishes. At times I just want to pull my hair out! Also, I’ve got to mention again how utterly AMAZING that blood sausage you made looks. Forget bells, those pictures will always kick my salivary glands into overdrive.

By: HankShaw

HankShaw — Wed, 18 Mar 2009 03:49:30 +0000

Such a strange dish. It looks so incomplete. Like, Hmmm…let’s boil the hell out of a hogshead and pick things off it. Kinda…well…English. Sometimes I don’t get Fergus…

By: ntsc The Art of The Pig

ntsc The Art of The Pig — Mon, 16 Mar 2009 12:01:08 +0000

Get another stock pot the same size or bigger, I would recomend the same quality as the one you have but if you forgo using it to cook in it can be cheap stamped metal.

Get a colander that fits inside and is supported by its handles. Put this combo in the sink or on the floor. Pour the hot stuff through the colander.

Seperation acomplished.