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kitchen Pirate Online cooking classes
bone a trotter if you dare
classes
(jc works on porchetta, porchetta, brad, stephanie, porchetta rolled, boning head for testa,
kidneys, wattle head)
pignotes; the pigs from last year can be found on the pizza in the form of pepperoni and on the antipasti as salami....but the finest is the roher schinken or perhaps the smoked summer sausage.
Nov. 20
Slow Food Corvallis put together a comparison tasting between heritage and conventional pork.......and I lucky enough to cook it.....we got a redwattle pig from Wendy Parker of Heritage farms and a conventional suckling pig from VANVLEET meat. We got our redwattle at 12 weeks and 80 lbs.
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November 26
Here are some pictures of the slo
food pork pork and more pork dinner, a smashing success.
smoked summer sausage /jc/poaching porchetta's
brad sniffing quince mostarda /jc/ brad tasting quince mostarda
poached and ready for roasting porchetta/fall display/callista bling
discussing the menu with the slowfood corvallis organizers/ weinsteiger mustard/deep fried headcheese
pork/pork/braised red cabbage,aioli,roasted delicata
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