Pork | skinny girls & mayonnaise

Credit Where Credit Is Due

15 Oct 2013 2 Comments

by scolgin in Observations, Pork Tags: Attempts in Domesticity, Doves Today, Erica's Recipes, Frank's Red Hot, Japanese cooking, Jim Lahey, lobster roll, Old Bay, Pork, Taste of Japan

I appreciate it when people tell me they’ve made something I featured on the blog and enjoyed it. (Likewise, I’m mortified when people making something and it doesn’t turn out well … which I think has only happened once when a friend tried to make my bagna cauda.)

The food blog world is a unique universe. I subscribe to a variety of food blogs which I enjoy reading, and every so often read a recipe that I know I will have to try myself. And I thought it only fair to share a few of my favorites.

Erica’s crab dip

The Oldest Spice

19 Apr 2013 15 Comments

by scolgin in Food, Humor, Pork, Recipes Tags: Alsace cooking, choucroute, Dar Maghreb, French food, Pierre Dupar, Pork, saffron, sauerkraut, spices, star anise

A few weeks ago, I was making choucroute, a German-influenced French specialty of the Alsace region, when I realized I didn’t have any juniper berries. (After all, who has juniper berries?) I emailed pal Ernie, who would be joining us for dinner that night to see if he might have some, in addition to caraway seeds and whole clove.

“I have caraway seeds,” he replied, “But I have no idea how old they are. They’ve been in here a long time.”

Old spices from my spice drawer (l to r): Chinese powdered ginger, herbes de Provence (who ever uses herbes de Provence!??), something so old I don't even know what it is, some Jamaican curry a friend brought me back from Jamaica when we were in our 20s, and ancient saffron from my dad's friend Pierre

Old spices from my spice drawer (l to r): Chinese powdered ginger, herbes de Provence, something so old I don’t even know what it is, some Jamaican curry a friend brought me back from Jamaica when we were in our 20s, and ancient saffron from my dad’s friend Pierre

I then queried neighbors Chris and Glennis to see if they had any juniper berries, and was pleased when Chris responded that they did. More

Make Your Own Pork Pops at Home

01 Mar 2013 6 Comments

by scolgin in Food, Humor, Pork, Recipes Tags: beef short rib, Chinese cooking, Don Schnieder, five spice, guanciale, Japanese cooking, jowl, Matthew Tekulsky, monkfish liver, Pork

The other night I was drinking wine and eating monkfish liver with my culinary soulmate, Donnie, and lamenting about when odds-and-ends meat cuts become trendy and then are suddenly expensive.

Pork pops

Take the case of the aforementioned monkfish liver. It used to be the rare non-Japanese person who would try this odd delicacy at the sushi bar, and I could buy a whole softball-sized liver at the Japanese market for a few bucks. More

Duck in a Can

16 Oct 2012 7 Comments

by scolgin in Food, On the Road Tags: Au Pied De Cochon, duck, fois gras, food, Montreal, Pork

The texts and emails began arriving in earnest on a Thursday afternoon. Friends Don and Monica were in Montreal, they had booked a reservation in one of the city’s most talked about restaurants, Au Pied de Cochon, and they wanted me to know about it.

First came links to Yelp, followed by one to the restaurant’s own website, and finally photos of the food they were eating — fois gras poutine, steak tartare, fois gras hamburger and something called “Duck in a Can.” More

The Ethics of Eating Meat

29 Jun 2012 16 Comments

by scolgin in Observations Tags: burgers, contest, cooking, ethics, food, Los Angeles Times, meat, New York Times, Pork

Periodically I enter contests. I don’t know why, because I rarely win. (You may still remember my entry to the Los Angeles Times “Best Burger” contest, which I was certain I would win until I discovered it was actually a “Burger with the Most Facebook Likes” popularity contest.) But hope springs eternal.

A couple months ago, my pal and sometime-Skinny-Girls-sidekick Nat sent me a link to a contest in the New York Times. “You should enter this,” he said. It was an essay contest on the ethics of eating meat.

More than an actual desire to win (the prize in this case being not a car or a trip to Hawaii but simply that your essay got published online), I enjoy entering these sorts of contests because it is a good impetus to think and write about things I might not otherwise think and write about. And though I often think and write about an ethical approach to eating meat, I had never gotten down to the actual marrow-bones ethics of it. (Nice recipe for marrow bones here, by the way…) More

skinny girls & mayonnaise

Credit Where Credit Is Due

The Oldest Spice

Make Your Own Pork Pops at Home

Duck in a Can

The Ethics of Eating Meat

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