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farm to table Tag

Bury Me in a Bowl of Pig Foot Jambalaya

Sam’s Good Meats challenges anyone turned off by the title of this piece to say they wouldn’t try the dish made at the end of it. Except vegetarians. They can ping @SamsGoodMeats on Twitter with complaints.

Farm to Table: An Education in French Pig

“By five minutes into the cutting session, he was cradling the pig’s brain in his hands like a delicate flower. He betrayed his professorial demeanor once, when he saw that I’d ruined a perfectly good pork shoulder roast with an errant cut. ‘My hhhroast?!'”

A Jew Celebrates Vietnamese St. Patrick’s Day

The sandwich you’ll see here is the “Pho” Corned Beef Banh Mi w/ Ruhlman’s Pate de Campagne, David Chang’s Momofuku Quick Pickles, Cilantro, and Yogurt-Agave-Sriracha sauce. Just look at how good this tastes. Now make your own.

Cochon 555 Closing Ceremony: The Pork Olympics

“In my dream, I sit at the Cochon 555 judge’s table with only a plastic spork, and nothing I stab with it will stick. Tom Waits’ Looks Like I’m Up Sh*t Creek Again plays in the background. My screams are not heard.”

Pig Olympians: Chef Tarver King, Mr. Big Country

Imagine a waffle that had meltingly tender, sweet-and-salty aged pork as its butter. Sam Hiersteiner looks back at his tasting notes and sees that he wrote “holy sh*t” in reference to the dish. We continue our coverage of The Pork Olympics.

The Pork Olympics

“When the doors finally opened, I was physically assaulted by the smell of roasting pork. I’m not talking a mixed bag of restaurant kitchen smells with a faint trace of bacon. I’m talking the type of pure essence that is hard to find unless you’re standing next to a pit-roasting hog. It was like the best punch in the face I’ve ever had.”