The flesh from a pig’s head is flavorsome and tender. Consider, its cheeks have had just the right amount of exercise and are covered in just the right enriching layer of fat to ensure succulent cooking results, and the snout has the lip-sticking quality of not being quite flesh nor quite fat, the perfect foil to the crunch of the crispy ear…
How To Eat Radishes At Their Peak
Posted by on June 29th, 2009 in Salads · 1 CommentAlways look for sea salt. Such things as table salt have that twang of the chemical industry about them. Experiment with sea salts as they can vary dramatically in shape and flavor…
Cucumber, Mustard, And Dill
Posted by on June 8th, 2009 in Salads · 16 CommentsThis goes very well with such things as cured salmon, mackerel, and smoked cod’s roe, or is very happily eaten by itself.
Real quick: Eating Nose To Tail and Medieval Cooking. Go visit!..
Snails And Oak Leaf Lettuce
Posted by on August 5th, 2008 in Salads · 0 CommentsYou can pick the snails for this salad yourself. I have done this, though it is quite emotional. A few years ago on the Tiree in the Hebrides we collected a positive feast’s worth of snails, but what was to follow was too much for one of our party. You have to starve them, so they were left in a bucket covered with pierced plastic wrap to prevent escape and left to purge. Days seemed to pass watching the poor captive snails leaving trails of snail poo on the sides of the bucket. Eventually someone cracked and freed them, much to everyone’s relief. If you are of harder heart and can get over this difficult stage, which takes about four days, you should then par-boil your snails for about 20 minutes. Remove them from their shells with a pin…
Ox Tongue And Bread
Posted by on March 17th, 2008 in Salads · 3 CommentsTo serve four.
I’d like to apologize for not updating until today. This weekend was a whirlwind of activity, with long drives and the ever important maintenance of my neglected lawn…
