Note: French version of this post is here on La cuisine de BabethImportant: don't forget to check: Help beat sarcomaA wedding list is never really complete until it gets some cast iron cookware, at least over here in France. Since we received one of these fine Le Creuset cast iron oval pot on our list , we had to figure out a way to break it in in style with something worthy. My taste buds guided me toward the lentil-bedded cured pork, a dish that brings me back to my childhood with the fondest of memories. You know in the movie Ratatouille when the critique eats the ratatouille and has a flashback to his youth? That's what petit salé does to me, it's my madeleine de Proust. My Grandmother used to cook it when we visited them on vacations out in their countryside home in Limousin and even me, the difficult little girl loved it. The sweet, still-a-little-pink meat and the subtle taste of salt was just divine. Problem is, kids weren't tolerated for long in the kitchen as we were more of
Cross posted at Grizzly Groundswell
Congratulations are in order for New Hampshire’s second district representative. He took home a well deserved and hard fought award last week. He was named by USA Today as one of the worst pork barrel spending representatives in the House. Congratulations Paul Hodes, you must be proud.
Paul Hodes and Carol Shea-Porter [...]
Photo courtesy of here.
Recently, The Consumerist posted an item about injected water in the meat at Kroger. And what, you may be wondering, is “injected water”? A sneaky way to make meat weigh more! What better way to jack up profits but to sell consumers water? According to another item posted by The Consumerist, last year families spent, on average, $60 per year on injected chicken water.
(HT, funnelcake)
The calendar has conspired against us in celebrating both Hanukkah and Christmas in our 12 Days countdown, but we didn’t want to leave out our friends who are lighting the eighth candle tonight. The following is a Robert Smigel offering from Saturday Night Live, with the great Darlene Love highlighting how the Christmas season can [...]
By: Rashid Shamsi (The Muslim World League Journal, Rajab 1420 - October 1999) Food and drink have direct effect on our health. That is why Islam has prescribed regulations about our food and drink. It lays great emphasis on our physical as well as moral health, because both of these are equally important for a healthy society. The abstention from eating pork is one of the steps taken by Islam to practise hygiene and to attain purity of soul.Islam, for the cultivation of inner faculties, insists upon the cleanliness of body and the purification of soul through Salaat (prayers) Zikr (remembrance of Allah) and other devotional duties. Islam teaches us how to attain the virtues and how to give up bad habits because both good and bad grow in the man according to his upbringing, education and environment.A human being has natural desires: food, sleep and sex being the three primary ones. He has also other natural emotions: sorrow, happiness, love, fear, disgust and avarice etc. Islam doesn'
Note: The French version is here.As I promised, after my charitable duty yesterday and Brad Pitt's picture showing :-) today will be all about food. I love to have diner parties at home (and to go to, in that case I don't have to clean the dishes (my kitchen is too tiny to let a dishwasher in, ARGHHH)). That started a long long time ago (well not so long, I'm not that old anyway) when I was in College, then continued and grow when I was a Californian and never dies. In College diner parties were pretty simple and frugal. Me and my friends didn't have any money. So we had: pasta parties, tartiflette parties (a typical French dish from the mountains, not to mention that it's a winter dish) and crepes parties. Very often I baked a cake, chocolate or fruit one (let me confess: chocolate was and still is my favorite). Then in California I was part of a joyful Wednesday diners group. I was the only French in the middle of bunch of Americans. I was making a serious effort to cook French food
1 teaspoon sugar1 tablespoon cornstarch1 teaspoon MSG (optional)1/4 cup oyster sauce1/2 cup chicken stock2 cups sliced lean pork (about 1 pound)1 bunch (about 2 pounds) fresh brocolli, sliced2 slices ginger, shredded1 clove garlic, minced1/4 cup vegetable oil1/8 teaspoon salt1/4 cup waterMix together first five ingredients and set aside.Heat wok or pan until hot and dry. Add the oil, then the salt.Turn heat to medium. Add the ginger and the garlic and fry untilgolden brown. Turn heat to high. Add the pork and fry until outsideis lightly browned. Add the broccoli and stir?fry for 3 minutes.Add the water, cover, and cook for 4 minutes. Pour in reservedsauce mixture; stir while cooking until gravy thickens. Turn heatdown to low, cover, and cook for 2 minutes more. Place in coveredserving dish until ready to serve.
This is such a simple recipe for some really good pulled pork. You can use the pork in tacos, or on break for a pulled pork sandwich. If you love BBQ, this is a great recipe for you.
Happy Cooking!3 Zoom(s)
What does a foodie make for lunch? Perhaps a better way to phrase that question is to ask what a foodie who generally hits the kitchen with no idea what he’s about to make cooks for lunch, because when I threw this together I had absolutely no concept of what I was going to [...]
It’s been a while since I mentioned the package that was sent to me by CurrySimple. To be honest, I was on such a curry kick for a while that I burned myself out on the concept of trying any of the three remaining pouches in the box.
When we moved in to the new [...]
Basically, lumpia is the Filipino equivalent of the Chinese egg roll. I first experienced lumpia in my early 20’s, when our Guamanian next door neighbor made them and presented them to us as a housewarming gift, along with a massive platter of kelaguen. It was a nearly religious experience for me, even at [...]
My wife and I have very different methodologies when it comes to cooking. I go out of my way to keep my ingredients simple, to let the flavor of the food shine as much as possible, with only minor ingredients that highlight the flavors of the key components of a dish. My wife [...]
Just when I thought I had seen everything the internet had to offer I come across a mind bottling story like this.
Lurking underground in the heart of Tokyo’s trendy Roppongi is a true heart of darkness - a members-only club that combines forbidden sex practices with the art of fine dining. The gist of it [...]
1. Pork Chop's Little Ditty2. My Name Is Mud3. Welcome to This World4. Bob5. DMV6. Ol' Diamondback Sturgeon (Fisherman's Chronicles, Pt. 3)7. Nature Boy8. Wounded Knee9. Pork Soda10. The Pressman11. Mr. Krinkle12. The Air Is Getting Slippery13. Hamburger Train14. Pork Chop's Little Ditty15. Hail SantaDescarga: RapidSharewww.myspace.com/primus
I call these ribs “Texoma style” simply because I happen to live in Texoma. For those who care to know, Texoma is defined as follows:
Texoma generally refers to the region bordering the Red River that runs between north Texas and southern Oklahoma. The area is centered on Lake Texoma, an artificial lake of [...]
Let it never be said that I am the only preparer of sustenance in this home, or that my wife does not make a mean dinner. I was given the day off from everything yesterday, and though that always comes with a little guilt on my part, there was no guilt in eating [...]
Flesh of pork. Nothing exciting about that, but wait and see ....INGREDIENTS:Serves 4* ab. 6 hg600 g) pork of fillet* butter* 1 teaspoon salt* ab. 3/4 tablespoons pepper corns, black or white* 1 - 2 dl (100 - 200 ml) whipping creamMETHOD:1. Cut the pork of fillet into slices, 2 ½ cm thick [1 inch].2. Give each slice a blow with the fist.3. Fry and brown the slices in butter (the smallest amount possible).4. Fry 3 - 4 min. on each side, salt and pepper to taste.5. Put the slices in a hot pan to keep them warm.6. Pour cream into the skillet, stir well and salt to taste.7. Pour the cream gravy over the slices.Serve with oven roasted potato wedges and a tomato salad.This easy pork recipe can certainly lead you to a peak of sensuality.Restaurant´s menus offer flambeed pepper steak. Stylish restaurants with complicated etiquette procedures and formalities.The restaurant bill will be without rhyme and reason.How to flambé the peppery pork fillet: Pour ½ dl (100 ml) hot cognac over the rea
As what I’ve promised myself, I’m going to cook for my hubby. Originally a recipe for chicken-fried steak, I had to make some changes to make it work with what I have. And taraah! It worked! =D Unfortunately, I wasn't able to take a picture. Oh well. =P Chicken-fried Pork Chops w/ Gravy (4 servings) 5 center-cut pork chops (1/2 to ¾ inch thick)2 teaspoons ground black pepper1 cup all-purpose flour2 ½ teaspoon salt2 eggs1 cup lard or bacon fat1 cup full cream milk¼ cup water 1) Sprinkle pork chops with 1 teaspoon pepper on both sides. 2) On a separate container, mix flour, 2 teaspoons salt and ½ teaspoon pepper. Reserve 3 tablespoons from flour mixture for gravy. In a pie plate, beat eggs. 3) In a skillet, heat lard or bacon fat over medium-high heat until hot. As shortening heats, dredge pork chops in eggs and then in flour to coat thoroughly. 4) Cook pork chops in batches until browned, about 2-3 minutes per side. Transfer pork chops to a plate
Where's Algore when you need him? He needs to stop these emissions before thousands of Muslims are banished to hell for consumption of pork. A group of Muslims have opposed plans for a pet food factory to be built as possible pork emissions will violate their religious rights. Butchers Pet Care could shelve plans for a factory in Coton Park, near Rugby, because angry Asian families have complained to their residents' association about pork smells drifting into their garden. Muslim residents in the area also claim the pork will effectively "rain down" on their homes and gardens after the factory's 100ft chimney has pumped the meat extracts into the atmosphere. The Coton Park Residential Association said they have received complaints from Muslims - who are directed to not eat pork by the Qur'an - and are taking the matter very seriously. Technorati tags: Muslims, Islam, Pork, Butchers Pet Care, UK
This dish is an ideal dish when you have to come up with something quickly and easy made. It is also one of my favorite everyday meals because it can be prepared ahead. INGREDIENTS:Serves 6* 8 hg (800 g) fillet of pork* butter* salt and pepper* 3 dl cream or crème fraiche* 3/4 tbsp Chinese soy* 2 - 3 tbsp chili sauce (ketchup-like)* 2 cloves of garlic* 3/4 tsp French mustard* 3 tsp tarragon* ½ tsp black pepper* chopped parsley* ½ tbsp rosé pepper, or why not some red hot chili pepper flakes (optional).METHOD:1. Cut the fillet into slices, 1½ - 2 centimeters (150 - 200 mm).2. Brown the fillet slices in butter in a skillet.3. Salt and pepper to taste.4. Put the slices into an ovenproof dish.5. Pour cream or crème fraiche into a bowl. 6. Add the remaining ingredients, and stir around.7. Taste the sauce. pour it over the fillet slices, and stir around.8. When ready to serve, heat the oven to 225°C [=437 °F].9. Reheat about 10 minutes.Though simple, it is good-looking and tasty serv
Republican presidential candidate Fred Thompson likes to portray himself as small government conservative. His record in the United States Senate, however, doesn’t support that claim.
For one thing, he voted in favor of the single largest, most wasteful, unnecessary and unpopular big government program in recent history: The invasion and occupation of Iraq. Hundreds of billions of dollars have already been thrown away into the misadventure, which is projected to add trillions of dollars to the federal budget deficit. Yet, Fred Thompson still supports the spending.
Fred Thompson’s big government spending ways go back a lot farther than that, of course. Back in 1995, he outdid every previous attempt at big government spending. Fred Thompson tried to put pork barrel spending into the Constitution of the United States of America.
The ultimate chutzpah of Fred Thompson’s attempt to create what another senator called “constitutional pork” is that he tried
For this issue of YPOM we delve into the deep dark world of leftovers! One of the things tat struck me about dew’s pantry list was that she had “Several cooked, half consumed pork roasts” lying around in her freezer that she usually uses for sandwiches.
While pork sammiches are definitely on the good side of wonderful (especially if they’re pulled), I thought perhaps I’d dive in and see if we couldn’t pull a double-duty dinner out of what would otherwise be a porcine sacrifice to whole grain bread and a few lucky condiments.
I’m not sure what variety of pork roast lives in dew’s freezer, but for this exercise I used a pork blade roast that weighed in at just a bit over 6 pounds. (It was the smallest they had at the market that day.) Said piece of meat was roasted with nothing but salt and pepper, served up gleefully for one meal, then retired to the fridge for three days before this experiment began.
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Mossa'ei Shabbath Parshath Behar-Behuqothai 5767Hillel Fendel on Arutz 7 reports that the Chief Rabbinate is to Review its Recent Ban of the Christian-Jewish Conference, Woman To Woman, sponsored by the "Bridges For Peace" organization.The original report on the Chief Rabbinate Nixing the Christian-Jewish Conference can be read at this link.Everyone seems to be chiming in on this one, so why shouldn't I?Rabbi MK Benny Elon, head of the Knesset Christian Allies Caucus, and Sandra Oster-Baras, Director of the Israel Office of Christian Friends of Israeli Communities, and resident of Qarnei Shomron, were not happy with the decision.And, although I do not know the specific opinion of Arutz 7 radio show host and Land Of Israel co-founder Jeremy Gimpel, I think I'll drag him into this anyway as well.Rabbi MK Benny Elon, head of the Knesset Christian Allies Caucus, and Sandra Oster-Baras believe that they are very strict in investigating Christian organizations for missionary before engagi
Charming, eccentric, beautiful - and porky!
Pork & Sons by Stephane Reynaud reviewed: 150+ pork recipes and winner of the French Cookbook of the Year 2006.
I’d say the elevator was roughly 3 feet wide by 4 feet long. Not the kind of place you’d want to spend a lot of time. That’s why I had to whip out my skills and get us out of there.It went down like this – we were visiting Barcelona´s main cathedral and decided that we really should see the roof. I don’t know why, but it felt right. First of all, Barcelona is a beautiful city, and I had wanted to get a bird´s eye view (instead of a bar’s eye view) of the whole shebang since we arrived. Second of all, though not a religious person whatsoever, I am a sucker for the whole “these really tall religious buildings are tall so that you get closer to God” thing. So up we went.The view from the roof was fantastic, and we spent maybe twenty minutes up there, gazing off in all directions, inhaling the goodness of Barcelona. Sun was shining, birds were singing, and the alcohol that was in me from the night before was slowly making its way through my pores to evaporate into the war
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