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The 30 Essential Cured Meats To Know - Food Republic
Jess Kapadia
June 7, 2016

Welcome to Food Republic’s illustrated roundup of 30 of our favorite pressed, stuffed, dried, fermented and thinly sliced cured meats. Get to know your new go-to charcuterie, and break out the wooden board for a world-class presentation of time-tested favorites and exotic new friends.
beef  charcuterie  cured_and_smoked  delicatessens  hams  meats  pork  prosciutto  sausages  taxonomy 
may 2019 by jerryking
Red Meat Increases Risk of Dying From 8 Diseases
MAY 15, 2017 | The New York Times | By NICHOLAS BAKALAR.

The more red meat you eat, the greater your risk of dying from one of eight diseases, according to a new report.

Researchers studied more than 536,000 men and women ages 50 to 71, tracking their diet and health for an average of 16 years. They recorded intake of total meat, processed and unprocessed red meat (beef, lamb and pork), and white meat (poultry and fish).

Compared with the one-fifth of people who ate the least red meat, the one-fifth who ate the most had a 26 percent increased risk of death from various causes. High red meat consumption increased the rate of dying from cancer, heart disease, respiratory disease, stroke, diabetes, infections, kidney disease and liver disease. The study is in BMJ.

White meat, on the other hand, may be good for you. The researchers found that those who ate the highest proportion of white meat had a 25 percent reduced risk of dying from various causes compared with those who ate the least white meat.
meat  pork  lamb  dying  cured_and_smoked  chicken  dish  diets  disease  cancers 
august 2017 by jerryking
Chart Showing Cut of Cured Pork
Bresaola...a cured Italian meat. It comes from beef rather than pork
cured_and_smoked  pork  Italian  sausages  bacon  food  lard  fats  butchers 
november 2016 by jerryking
Cava: Novelty hasn’t worn at convivial Toronto midtown tapas spot - The Globe and Mail
CHRIS NUTTALL-SMITH
The Globe and Mail
Published Friday, Aug. 14, 2015

The “supergilda” pincho here is magnificent, a stacked composition of tomato-smeared toast and of olives wrapped in anchovies, with a whole fat sardine fillet that’s rich and clean and luxuriously fatty, that’s been seared to honeyed sweetness and then pickled overnight.

Cava’s famed fried eggplant, too, delivers as much of a flavour jolt as it ever has. The flesh is deep fried to crisp-sweet and oozy, set in a dish of super-tart tomatillo salsa. It arrives under shavings of dried tuna belly that dance and wave in the rising steam and taste like maritime jerky. The dish isn’t Spanish, exactly: It is also Japanese izakaya food, with assists from South America. Cava is Spanish at heart, but it has always played hard against type.

We had fried, creamy-centred artichokes one night that took me to Rome, except in Rome I didn’t eat fried artichokes anywhere near as good as this. Cava’s ceviche (hello, Peru!) is a masterwork of judgment. The balance, the seasoning, the textures are all exactly right.

And as always, there are simple pleasures to please any crowd: There’s Iberico ham at the bar, and avocado toasts with herring roe, and the signature, twice-cooked papas fritas that come in a paper cone, with a dish of properly smoky paprika aioli.

The soup special recently was a bowl of genius: It was a bisque, made from lobster and white fish, taut with sweet-acid tension and the tastes of anise and herbs and deep-sea minerality. It was French, not Spanish, but you’d be a fool to complain.
restaurants  restaurant_reviews  Chris_Nuttall-Smith  midtown  Spanish  hams  pork  jamón_ibérico  Spain  cured_and_smoked  tapas  Toronto 
august 2015 by jerryking
Recipe: Roasted rack of pork - The Globe and Mail
LUCY WAVERMAN
Special to The Globe and Mail
Published Tuesday, Dec. 16 2014
Lucy_Waverman  pork  roasted  recipes 
december 2014 by jerryking
Pork Tenderloin with Red Cabbage - The Globe and Mail
LUCY WAVERMAN
Special to The Globe and Mail
Published Saturday, Feb. 01 2014
Lucy_Waverman  pork  recipes 
november 2014 by jerryking
9 Worldly Ways to Make a Burger - NYTimes.com
By MARK BITTMAN JULY 2, 2014

here are nine burgers that move beyond beef.

Regardless of the final product, you’re best off if you grind your own meat. Doing this is not only safer; it also lets you pick out exactly which cuts you want, with as much or as little fat as you like. (I would err on the side of much, but that’s up to you.) A 12-cup food processor can handle a little over a pound of meat at a time; grind in batches, if necessary. You’re looking for meat that’s chopped; overprocessing will lead to tightly packed, tough meat.

Doneness, of course, is a matter of preference. But in my world, lamb burgers are medium-rare, pork just barely pink in the middle, tuna and salmon practically raw in the center and shrimp and scallops just barely opaque.

For all of these, begin by starting a charcoal or gas grill; the fire should be moderately hot (very hot for tuna) and the rack about four inches from the heat source. You can also broil. These cook times are short enough that you shouldn’t walk away. Just stay at your post; anything else would be un-American.
recipes  hamburgers  Mark_Bittman  lamb  salmon  tuna  pork 
july 2014 by jerryking
Drinkable water – from livestock manure
Jun. 26 2013 | - The Globe and Mail | MARJO JOHNE.

The company builds and installs systems that treat hog and cow manure, separating solids and phosphorus, extracting and concentrating ammonium and, finally, discharging water that’s clean enough to drink.
pork  agriculture  farming  livestock  wastewater-treatment  small_business  manure  cattle 
june 2013 by jerryking
seedtosausage.ca
613.279.2455
mike@seedtosausage.ca
12821 Highway 38, Sharbot Lake, ON
sausages  cured_and_smoked  handmade  pork  charcuterie 
may 2013 by jerryking
Jamón It Up, Legitimately: Get Iberian Ham in the U.S. - WSJ.com
April 6, 2013 | WSJ | By KATY MCLAUGHLIN.

Now we can get Spain's most swooned-over pork stateside—and know it's the real thing
hams  pork  jamón_ibérico  Spain  cured_and_smoked  Spanish  prosciutto 
april 2013 by jerryking
Know Your Prosciutto - WSJ.com
April 1, 2013 | WSJ |By RALPH GARDNER JR.

I probably wouldn't have been able to tell the Toscano from the San Daniele, or either from the Parma.

"Today Parma and San Daniele are different," Mr. Corsano stated, "but not that much different."

"At the end of the day," Mr. Mocellin added, "it's always prosciutto. It's not you're going to have a complete difference."

Apparently, there is one exception, a cut of prosciutto called the culatello. It refers to the pig's hindquarters. (A shortened version of the word is one of the first dirty words I learned in Italian). Essentially to prosciutto what filet mignon is to steak, it's the prime meat; much of the rest of the ham is discarded to make it.

Then it's "aged with the fog from the River Po," Mr. Corsano explained. "It's 45 euro per pound."

None was offered during our taste test. But I suspect it would go great on a buttered roll.
hams  cured_and_smoked  Italian  Italy  pork  prosciutto 
april 2013 by jerryking
Hard times for the Manitoba pig industry - The Globe and Mail
Charles Wilkins and Ian Willms/Boreal Collective

The Globe and Mail

Published Thursday, Feb. 21 2013
pork  Manitoba  hard_times 
february 2013 by jerryking
Spiced-rubbed pork tenderloin with roasted apple compote - The Globe and Mail
Lucy Waverman

Special to The Globe and Mail

Published Saturday, Nov. 17 2012,
pork  recipes  Lucy_Waverman  spices  Indians 
february 2013 by jerryking
An Ingredient Guide
February 2, 2013 | G&M | Chris Nuttall-Smith
Japanese  Japan  food  Chris_Nuttall-Smith  soups  pork  meat  noodles  glossaries 
february 2013 by jerryking
Hogtown: Never so literal, nor succulent
December 1, 2013 | Globe & Mail | Kelli Korducki.

(1) PORCHETTA AND Co. 825 Dundas ST. Shoulder (marinated, wrapped in proscìutto and cured pork belly,roasted and carved).
(2) BARQUE SMOKEHOUSE. 299 Roncesvalles Ave.(smoked ribs).
(3) WVRST. 609 King St. W. (Flame-grilled sausages).
(4) RASHERS. 948 Queen St. East (Bacon from the belly of various breeds --including wild boar)
pork  restaurants  Toronto  cured_and_smoked  ribs  sausages  bacon  wild_game  King_Street 
january 2013 by jerryking
Salumi, American-Style | Mini Guide - WSJ.com
December 7, 2012 | WSJ | By KATHLEEN SQUIRES.
Salumi, American-Style
Thanks to an upsurge in artisan sausage making, you no longer have to travel to Italy to get the good stuff
sausages  artisan_hobbies_&_crafts  pork  cured_and_smoked 
december 2012 by jerryking
Determinants of the Use of Information: An Empirical Study of German Pig Farmers
Volume 15, Issue 1, 2012 |International Food and Agribusiness Management Review | byLudwig Arens a, Cord-Herwig Plumeyerb and Ludwig Theuvsenc
information_flows  farming  agriculture  agribusiness  pork 
october 2012 by jerryking
Rob Feenie’s brined pork chops - The Globe and Mail
Rob Feenie

Special to The Globe and Mail

Published Saturday, Oct. 20 2012
recipes  pork  relish 
october 2012 by jerryking
Suckling pork belly with pea and morel salad - The Globe and Mail
DAVID LEE

Special to The Globe & Mail

Published Friday, Jul. 06 2012
recipes  pork  salads  mushrooms 
july 2012 by jerryking
Mom-and-Pop Pulled Pork - WSJ.com
May 11, 2012 | WSJ | By KATIE WORKMAN
An oven-baked version of the smoky-sweet perennial barbecue favorite
pork  recipes  BBQ  rubs_sauces_marinades  mom-and-pop 
may 2012 by jerryking
Ibérico Pork Makes Its Way Into American Home Kitchens - NYTimes.com
By FLORENCE FABRICANT
Published: April 17, 2012

Call it the other red meat. Uncured cuts of pork from Spanish Ibérico pigs, the same ones that forage for acorns and become some of the finest hams on the planet, are now being sold online in the United States, by Wagshal’s in Washington; La Tienda in Williamsburg, Va.; and Nicky USA in Portland, Ore.
jamón_ibérico  pork  hams  Spanish 
april 2012 by jerryking
Marinated Pork Tenderloins | Williams-Sonoma
For the balsamic-rosemary marinade:
2/3 cup balsamic vinegar
1/3 cup olive oil
2 Tbs. soy sauce
4 1/2 tsp. firmly packed golden brown sugar
3/4 tsp. freshly ground pepper
1/2 cup finely chopped fresh rosemary
5 garlic cloves, chopped
pork  recipes  rubs_sauces_marinades 
february 2012 by jerryking
Tourtière
Dec. 20, 2011 | The Globe and Mail | Lucy Waverman
recipes  Lucy_Waverman  Tourtière  pork  Christmas  Quebec 
december 2011 by jerryking
As Tasty Morsels, Pig Wings Take Flight
Nov. 30, 2011 | NYT | By JOHN T. EDGE. Under various noms de porc — like Pig Wings — ham shanks are being served at restaurants and bars across the country.
pork  hams  butchers  meat 
december 2011 by jerryking
Pork spareribs - The Globe and Mail
lucy waverman
The Globe and Mail
Published Saturday, Jun. 04, 2005
pork  ribs  recipes  Lucy_Waverman  rubs_sauces_marinades 
december 2011 by jerryking
Warm Salads, Dressed for Fall - WSJ.com
NOVEMBER 5, 2011 | WSJ |

(1) Roasted Pumpkin Panzanella With Chili Croutons
(2) Lamb and Romaine Salad With Cauliflower and Egg
(3) Fried Oysters With Spinach Salad and Herbsaint Dressing
(4) Curly Endive, Apple and Celery Root Salad With Pork Belly
(5) Artichoke Salad With Fried Mushrooms, Hazelnuts and Yogurt Dressing
salads  recipes  salad_dressings  lamb  pork  mushrooms  yogurt 
november 2011 by jerryking
Roast of Quebec pork loin with maple syrup - The Globe and Mail
marcel mundel
The Globe and Mail
Published Saturday, Mar. 01, 1997
pork  recipes  Quebec 
october 2011 by jerryking
Feijoada - The Globe and Mail
Feijoada
The GLobe and Mail
Published Saturday, Mar. 01, 1997
Brazilian  recipes  lentils  pork 
october 2011 by jerryking
Pork tenderloin in Barolo and juniper berries - The Globe and Mail
anna pavia
The Globe and Mail
Published Sunday, Dec. 01, 1996

Servings: 4
21/2 lb pork tenderloin
30 juniper berries
2 tsp dried rosemary
5 cloves garlic
Pinch of sea salt
Pinch of freshly ground pepper
3 tbsp extra virgin olive oil

sauce

1 onion, finely diced
4 carrots, finely diced
2 stalks celery, finely diced
11/4 cups beef stock
1 tbsp extra virgin olive oil
2 tbsp flour
2 cups Barolo wine
Salt and pepper, to taste
pork  wines  recipes 
october 2011 by jerryking
The fat pig - FT.com
September 30, 2011 10:07 pm
The fat pig

By Rowley Leigh
pork  recipes 
october 2011 by jerryking
Dinner tonight: This Thanksgiving, try roast pork with grownup fixings - The Globe and Mail
Lucy Waverman
Published Tuesday, Oct. 04, 2011

Slow-roast crown of pork

Cranberry stuffing

Jerusalem artichoke and potato purée

Ginned cabbage

Pear tarte tatin
Lucy_Waverman  recipes  roasted  pork  Thanksgiving 
october 2011 by jerryking
Bacon is makin' a comeback
Oct. 10, 2002 | The Wall Street Journal via Deseret News | By Michael J. McCarthy
pork  bacon 
august 2011 by jerryking
Pork Ribs Without Smoke - NYTimes.com
By STEVEN RAICHLEN
Published: April 5, 2011
BBQ  ribs  recipes  pork 
april 2011 by jerryking
How to Roast a Whole Pig: The Pig Event - WSJ.com
OCTOBER 16, 2010 | Wall Street Journal | By CHRIS
NUTTALL-SMITH. Roasted to a caramelized crackle, all weekend projects
should taste so good.
pork  roasted  recipes  howto 
october 2010 by jerryking
My Old Kentucky Ham-
| May 2, 2010 The New York Times | By CHRISTINE MUHLKE
pork  cured_and_smoked  hams  bacon  Tennessee  travel 
june 2010 by jerryking
The Most Delicious Ham in the World
January/February 2005 issue | Departures | By Arthur Lubow.
pork  cured_and_smoked  jamón_ibérico  jamón_serrano  hams 
january 2010 by jerryking
Salami at Salumi
Sept. 24, 2009 | The Globe &Mail | by Sara Kinninmont.
Artisanal cured meats in this small neighbourhood deli in the heart of
Seattle's historic Pioneer Square district.
Seattle  cured_and_smoked  pork  travel  delicatessens  artisan_hobbies_&_crafts 
september 2009 by jerryking
Cooking & Dining -- The Main Course: Spicing Up Chicken, Pork and Steak
Oct 15, 2005 | Wall Street Journal pg. P.8 | by Katy
McLaughlin. (1) Chicken Roasted With Garlic and Limes ;(2) Spicy Tomato
Rice With Raisins and Bananas ;(3) Pork Chops Baked in Red Chili Sauce
(4) Braised Cabbage With Raisins and Cilantro; (5) Flank Steak With
Spicy Peanut Sauce and Roasted Sweet Potatoes.
chicken  pork  steaks  recipes  rice  beef  Katy_McLaughlin  roasted 
june 2009 by jerryking
Memorial Day Recipes - WSJ.com
MAY 27, 2005 | Wall Street Journal |

Giada De Laurentiis: Cantaloupe, strawberries and grapes with white wine and mint
George Stella: Old-fashioned egg mock potato salad
James Boyce: Strawberry-guava cooler
James Boyce: Grilled Chicken and Red Grape Pita
Caprial Pence: Roasted asparagus with balsamic vinaigrette and shaved Parmesan
Caprial Pence: John's Burger with Bacon Aioli
Laurent Tourondel: Roasted lamb sandwich
Nora Pouillon: Strawberry Rhubarb Pie, Pickled Cauliflower, Pickled Peppers
Anita Lo: Muffaletta Sandwich
Anita Lo: Spit Roasted Suckling Pig
David Bouley: Brioche
Marc Ventri: Tri-color beet salad with goat cheese and walnuts
Tom Douglas: Mom's Crab Dip
recipes  picnics  fruits  salads  chicken  hamburgers  Lamb  pork  asparagus  assorted 
june 2009 by jerryking
Cooking -- The Main Course: Eat It While It's Fresh
Sep 17, 2005 | Wall Street Journal. pg. P.12 | Kathryn
Kranhold. (1) Roast Chicken With Winter Squash and Italian Plums (2)
Steamed Striped Bass With Roasted Squash and Salsa Verde (3) Roman
Braised Pork With Apples.
recipes  chicken  fish  pork  roasted  rubs_sauces_marinades  steamed 
june 2009 by jerryking
Get on board with charcuterie at home - The Globe and Mail
Sebastien Centner

From Saturday's Globe and Mail, Wednesday, May. 20, 2009
pork  meat  charcuterie 
may 2009 by jerryking
Recipe - Crisp and Unctuous Pork Belly - NYTimes.com
May 19, 2009 | New York Times | Adapted from “Serious Barbecue,” by Adam Perry Lang (Hyperion, 2009).
pork  recipes  meat  books 
may 2009 by jerryking
Good eats for good luck
17/02/07 | The Globe & Mail pg. L9 | LUCY WAVERMAN

(1) Steamed Whole Fish with Soy Sauce
(2) Rice Noodles with Pork
(3) Spicy Orange Chicken
Chinese  fish  pork  chicken  recipes  Lucy_Waverman 
april 2009 by jerryking
globeandmail.com: Lardy and lovin' it
April 1, 2009| The Globe and Mail | by SUE RIEDL
charcuterie  pork  sausages  meat  Sue_Riedl 
april 2009 by jerryking
A Good Appetite - An Easy Route to Savory Sausages
March 25, 2009 | New York Times | By MELISSA CLARK

Making homemade sausages without the need for a grinder or sheep intestines.
food  pork  recipes  sausages  cured_and_smoked 
march 2009 by jerryking
Lardo: Eating High on the Hog -
March 5, 2009 WSJ Magazine article by: William R. Snyder
food  pork  lard  fats 
march 2009 by jerryking
Where there's smoke, there's baco noir
Sep 1, 2007. Special to The Globe and Mail Toronto, Ont.:
pg. M.4 by Sasha Chapman. Private orders can be made through Angelo
Bean's website, www.angelobean.com
food  meat  pork  sausages  Sasha_Chapman  cured_and_smoked 
march 2009 by jerryking
Jamón, Jamón
June 27, 2008 Report on Business Magazine article by Sasha Chapman on high end hams and pairing combinations.
food  pork  meat  Sasha_Chapman  cured_and_smoked  hams  high-end  jamón_ibérico  jamón_serrano 
january 2009 by jerryking
Put away the barbecue, it's time to cook
Sept. 29, 2007 G&M column by Lucy Waverman focused on post-summer cooking
pork  plums  Lucy_Waverman  corn  sweet_potato  recipes  soups 
january 2009 by jerryking

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