^that is a cup on the custom label on the custom bottle. It is supposed to provide the perfect mouthful of wine. January 2012 There are some places you go for the view, the romanticism of the view, the birds and butterflies and listening to the chirps and flutters in solace. Or with someone. Well …
The main thing about cooking this octopus this way is not to cook it in boiling or simmering water. Octopi have juices of their own, and by cooking it in garlic and parsley and a few tbsp of olive oil in a heavy casserole dish, you’re able to have the octos cook in their own …
Recently went to the ranch in Montana. It was beautttttttttttiful. 12,000 acres extending forward and backward to rivers and streams and all around. 23 square miles. Same size as Manhattan!!!!!! The cows here live an amazing free life. That’s why the beef tastes so good. That’s why i’m part of the company 😉 someone else’s …
I had a bit of boar left, and wanted to make some stuff that would stay in the freezer. Ravioli is one of the few things that freezes beautifully. i oven roasted the bell peppers then covered them so they would steam for 10 minutes, making the skins easier to peel. Then Purée the …
Most of my recipes are extremely short with general guidelines, decide to write it out as best I knew how… A bit tedious but hopefully easier to follow ; ) Equipment Required: 1. Spatula or Tongs to turn steak (generally Spatula is preferred as pressing too hard with tongs will squeeze the juices out of …
Praise on Wild Boar On the outside Loin: Justin Sun: can’t wait to cook the other one -fat was divine Justin Sun: we still have to cook your boar leg, haven’t had a chance to do it yet Erik Sun: this pig was very special, one of the best meats I’ve ever eaten, came from …
everyone should know how to make pasta just like making good rice. Staples that you can make in 15 minutes. I’m in the midst of making a smoked wild suckling pig ragu, and starving. First meal of the day at midnight… Here, lots of garlic, black pepper and olive oil in a nice pan (triple …
Happy Memorial Day 🙂 I wanted to write about the wild suckling pig that I hunted. Which included the “Importance of Wild” from a Foodie’s perspective. Without getting into too much detail about the hunt, let’s get to the food, because damnit, it’s Memorial day, a good day for enjoying good weather, and grilling hot …
Read more “Happy Memorial Day – from Pursuit of Food – Roasted Wild Suckling Pig”
One of the main things I want to do with POF is charity. I like Meals on Wheels, and most organizations that FEED people, and have a strong connection with the Midnight Mission, a large, local Los Angeles organization that helps people back on their feet after they’ve possibly gone down the wrong path / …
Bone marrow. It’s something very delicious, and something very prized in the culinary world. It’s fatty, when cooked well, the outside is crispy and the inside has texture and not yet melted. This is done over high heat in a salamander or wood burning oven at the restaurant. Served with homemade green gnochetti/spaetzle, some fennel …
So after the hunt when I caught three wild pigs(two by chasing after them)… first time ever… I called Ori because last year we shaved one. Ori is used to having no hair so again I asked for his advice. 🙂 I know that the Hmong people use hot water and a knife to shave …