tag:blogger.com,1999:blog-17422713.post115129055454939485..comments2024-03-27T20:45:01.098-04:00Comments on Beyond Salmon: PigepiphanyHelenhttp://www.blogger.com/profile/12271344371852988017noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-17422713.post-74729352605997609702009-01-05T11:16:00.000-05:002009-01-05T11:16:00.000-05:00I too have recently been turned on to the superior...I too have recently been turned on to the superior meat quality and taste of heritage hogs. Its amazing how there is such little promotion of heritage hogs within the USA; so much so, that we have lost many breeds since 1930 due to low consumer demand. I truly appreciated your story, and thank you for raising awareness of your subscribers.<BR/><BR/>For those interested in breed information and/or finding a local supplier of Berkshire hogs, I recommend the American Berkshire Association. On their website they have contact information for farmers who agree to raise their hogs in a very specific manner to ensure the highest quality of meat. Some of you may be surprised to find one of these farmers living in your own back yard. Last year we purchased a 300 lb Berk for $0.60/ lb (on the hoof) and ended up with 165 lbs of packaged meat for the outrageous price of $1.23/ lb. Luckily, we are fortunate enough to be able to do the processing ourselves which keeps the cost down, but most meat markets will slaughter, process, and package a hog for about an additional $0.30 to $0.50/ lb. If you have the freezer space, this is the only way to go.<BR/><BR/>Thank you again for raising the awareness,<BR/><BR/>RichAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-38085306749565539062008-02-28T20:23:00.000-05:002008-02-28T20:23:00.000-05:00Wow thanks for the education. Inspiring and inform...Wow thanks for the education. Inspiring and informative.<BR/><BR/>http://phillymarketcafe.blogspot.com/Gaetanohttps://www.blogger.com/profile/16051009047065882653noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-59467811728473699572007-06-21T20:21:00.000-04:002007-06-21T20:21:00.000-04:00It probably varies... they haven't had selective b...It probably varies... they haven't had selective breeding for one aspect or the other so you probably get wild boar in different shapes, sizes and degrees of leanness. It probably would help to find a source where the butcher could give advice suitable for the meat on hand. I would sort of consider that as one of the beauties of using wild game... it adds an extra layer of gleefulness when one matches the right technique with a particular cut to create a bit of culinary magic.<BR/><BR/>A local island community recently had a program to eradicate all their wild boar because they are non-indigenous and were causing other environmental damage. Someone suggested using all the meat for communal BBQ and boar roasts down by the beach. Crazy as it may sound, animal rights people created a fuss and said it was wrong to have the BBQs. So the boar got killed anyway and the meat not used. Such a shame. Growing up in FL, I've had some tasty wild boar BBQ ribs.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-51231477341012157202007-06-15T08:04:00.000-04:002007-06-15T08:04:00.000-04:00Hi Rhapsodyinglue!Thanks so much for the wild boar...Hi Rhapsodyinglue!<BR/><BR/>Thanks so much for the wild boar tip. Would you happen to know if dry cooking methods like grilling and roasting work for it or is it on the tough side and has to be braised?<BR/><BR/>Cheers,<BR/>-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-45008514522542756212007-06-15T03:57:00.000-04:002007-06-15T03:57:00.000-04:00I might recommend trying wild boar. I've found th...I might recommend trying wild boar. I've found that it can have very nice flavor. Can't compare it to the type of pork you bought since I haven't had the pleasure of trying that.<BR/><BR/>I'm not sure if wild boar country extends as far North as Boston, but it is readily available in the South East.<BR/><BR/>I recently had a Wild Boar here in CA, that had some sort of a juniper berry, deglaze, reduction... oh, my goodness, how delicious. And that was after a wild mushroom and scallop gratin appetizer.<BR/><BR/>I'm a new reader of your blog... love it!Rhapsodyingluehttps://www.blogger.com/profile/11542349770488190684noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1739647589110924282007-03-22T09:30:00.000-04:002007-03-22T09:30:00.000-04:00Hi, I actually got here by way of the link from th...Hi, I actually got here by way of the link from the Sugar Mountain Farm blog.<BR/>What a great, well-thought-out and executed post!<BR/>I'm going to start reading through your bog!<BR/>Have a great day, and keep up the good work!Gravityhttps://www.blogger.com/profile/09041365697378816172noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-18375997854667101502007-03-22T07:43:00.000-04:002007-03-22T07:43:00.000-04:00Great article and pictures. Joan pointed it out to...Great article and pictures. Joan pointed it out to me. I had just done a post about <A HREF="http://sugarmtnfarm.com/blog/2007/03/pork-chop-comparision-best-meat-breed.html" REL="nofollow">pastured pork</A> on my <A HREF="http://SugarMtnFarm.com/blog/" REL="nofollow">Sugar Mountain Farm</A> blog. It is a call to compare.Walter Jeffrieshttps://www.blogger.com/profile/12720110642967540506noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1153312802500214802006-07-19T08:40:00.000-04:002006-07-19T08:40:00.000-04:00Hi Sunny,Thank you so much for advice. We are urb...Hi Sunny,<BR/><BR/>Thank you so much for advice. We are urban dwellers (in Boston), but I am hoping to find a vendor of locally raise beef and pork in a farmer's market.<BR/><BR/>Will let you know how it turns out.<BR/><BR/>Cheers,<BR/>-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1152111681379164492006-07-05T11:01:00.000-04:002006-07-05T11:01:00.000-04:00Hi Valyn,Sorry for a late reply. I was away for t...Hi Valyn,<BR/><BR/>Sorry for a late reply. I was away for the holiday. Looks like you did just fine without the grill. Searing is what I would have suggested :)<BR/><BR/>Cheers,<BR/>-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1151942704741399762006-07-03T12:05:00.000-04:002006-07-03T12:05:00.000-04:00Hi Helen!So I went to Dewars and bought two chops ...Hi Helen!<BR/>So I went to Dewars and bought two chops and had them deboned. The first thing I noticed (after the marbling) was the piggy/meaty smell. I marinated the chops in rosemary, olive oil, lemon juice and chopped garlic scapes. I cooked in them in my cast iron skillet for two minutes per side on high heat then turned it down to medium and cooked them another four minutes per side. They were nice and browned, and got up to about 135 degrees. I used a little vermouth to deglaze the pan and just poured that over the chops. They were great! Now there's no going back.<BR/>ValynValynhttps://www.blogger.com/profile/03492108937868012484noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1151763163150360452006-07-01T10:12:00.000-04:002006-07-01T10:12:00.000-04:00For those of us who have to make do without a gril...For those of us who have to make do without a grill, could you suggest an alternate method of cooking? I have a gas broiler but the flame is pretty weak.<BR/><BR/>Thanks for the Dewar's locations too!<BR/><BR/>ValynValynhttps://www.blogger.com/profile/03492108937868012484noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1151699178342135372006-06-30T16:26:00.000-04:002006-06-30T16:26:00.000-04:00Hi Elise,Thanks for that lamb link. I couldn't ag...Hi Elise,<BR/><BR/>Thanks for that lamb link. I couldn't agree with Bruni more. I am not a big fan of New Zealand and Australian lamb, but I couldn't bring myself to pay $40/Lb for American lamb. At least not yet :) <BR/><BR/>Cheers,<BR/>-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1151698293475389712006-06-30T16:11:00.000-04:002006-06-30T16:11:00.000-04:00Hi Helen - great post! I love the photo compariso...Hi Helen - great post! I love the photo comparisons, both before and after cooking. It really is a shame that we as a nation are obsessed with lean meat, at the expense of flavor. Frank Bruni at the NYT has noticed the same thing happening with lamb (see <A HREF="http://dinersjournal.blogs.nytimes.com/?p=78" REL="nofollow">link</A>.)Elisehttps://www.blogger.com/profile/13924741708406041795noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1151550556697466312006-06-28T23:09:00.000-04:002006-06-28T23:09:00.000-04:00great post!!!! i love pork......great post!!!! i love pork......Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1151454414704485302006-06-27T20:26:00.000-04:002006-06-27T20:26:00.000-04:00Ah, Anonymous,You are so sweet :) I am blushing! ...Ah, Anonymous,<BR/><BR/>You are so sweet :) I am blushing! The posts do take work, but when I see your feedback and all the lively discussions these topics spark, it makes my day.<BR/><BR/>Cheers,<BR/>-Glowing HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1151448382111806352006-06-27T18:46:00.000-04:002006-06-27T18:46:00.000-04:00Helen,You rule - your posts are so thorough, enter...Helen,<BR/><BR/>You rule - your posts are so thorough, entertaining and informative....just great. Check this one out, a comparison between standard issue supermarket beef steak and a dry-aged version. I recently tried, for the first time, a dry aged sirloin purchased at Whole Foods. The price was ridiculous, something around $20.00 / lb., but for a once in a while treat...you wouldn't believe it. Like night and day, similar to your pork experience. I rationalized the price also by noting that the meat is much richer, so two people can split one decent size steak. Grill one of these over a big pile of red-hot charcoal - with PLENTY of our beloved salt - and let the good times roll.<BR/><BR/>I look forward to your posts all week - keep it up!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1151430734636723272006-06-27T13:52:00.000-04:002006-06-27T13:52:00.000-04:00There really are great meats avail. in the States....There really are great meats avail. in the States. Go to a good butcher at your local market or even the local Chinese grocery and you'll find better than the run of the mill meat.Gia-Ginahttps://www.blogger.com/profile/09992947311477100789noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1151419327042692502006-06-27T10:42:00.000-04:002006-06-27T10:42:00.000-04:00Helen,You've opened my eyes (and my mouth). I want...Helen,<BR/><BR/>You've opened my eyes (and my mouth). I want some of that pork chop!<BR/><BR/>Well done!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1151373902631699852006-06-26T22:05:00.000-04:002006-06-26T22:05:00.000-04:00Hi Valyn,Dewar's has 2 retail locations.Newton Sto...Hi Valyn,<BR/><BR/>Dewar's has 2 retail locations.<BR/><BR/>Newton Store:<BR/>753 Beacon<BR/>Newton, MA 02459<BR/>(617) 964-3577<BR/><BR/>Wellesley Store:<BR/>277 Linden Street<BR/>Wellesley, MA 02482<BR/>(781) 235-8322<BR/><BR/>There is also a Boston location for whole sale. This one is probably the closer one to you. Call them and ask if you can buy smaller quantities from there.<BR/><BR/>136 Newmarket Sq.<BR/>Boston, MA 02118<BR/>(617) 442-4292<BR/><BR/>Cheers,<BR/>-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1151373544120957642006-06-26T21:59:00.000-04:002006-06-26T21:59:00.000-04:00So as one Bostoner to another (okay, so you're a G...So as one Bostoner to another (okay, so you're a Greater Bostoner), where exactly is Dewar's? Thanks!Valynhttps://www.blogger.com/profile/03492108937868012484noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1151352038807418542006-06-26T16:00:00.000-04:002006-06-26T16:00:00.000-04:00I really enjoy your blog! I've been reading for a ...I really enjoy your blog! I've been reading for a while now but once you mentioned pork, this Iowa-raised girl just had to add that Iowa pork is superb and one of the few places to get a lovely 2 inch thick chop! =) Now that I live in Paris, I definitely appreciate the fact that 'fat' isn't a dirty word like it is in the States and most of the meat is pretty flavorful. I enjoyed this post, thanks!Chez Meganehttps://www.blogger.com/profile/10643734264145937047noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1151350676926754642006-06-26T15:37:00.000-04:002006-06-26T15:37:00.000-04:00Welcome to the world of real pork! It's nice here....Welcome to the world of real pork! It's nice here. <BR/><BR/>Now, can I interest you in some grass-fed ground beef?Pyewackethttps://www.blogger.com/profile/13374398638186744765noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1151347178098196082006-06-26T14:39:00.000-04:002006-06-26T14:39:00.000-04:00Wow! So impressive! Looks so moist and tender.Wow! So impressive! Looks so moist and tender.Diankahttps://www.blogger.com/profile/16160200522835377141noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1151347080355400592006-06-26T14:38:00.000-04:002006-06-26T14:38:00.000-04:00Hi Dima,I love Indian cuisine, but have never trie...Hi Dima,<BR/><BR/>I love Indian cuisine, but have never tried to cook it at home, so not much help there. <BR/><BR/>As far as ground beef or lamb goes -- I love a great burger and have been obsessing with getting the seasoning and doneness just right for the past 2 years. I obsess about food a lot, as you can tell :) The recipe that finally led me to success was <A HREF="http://www.globalgourmet.com/food/special/2005/time/burger.html" REL="nofollow">Michael Schlow's</A>. I make my own fixings, but his timing and grilling technique is dead on.<BR/><BR/>The only thing I can add is only put a little bit of salt and pepper into the meat when mixing and shaping and put a lot of salt and pepper on the outside of the burgers right before grilling. Be very generous with salt (about 1 tsp kosher salt per pound of beef). His recipe calls for 80/20 beef. If you can't find it, 85/15 is fine too.<BR/><BR/>Cheers,<BR/>-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1151344149168231192006-06-26T13:49:00.000-04:002006-06-26T13:49:00.000-04:00Excellent post, as always!Lena, could you post som...Excellent post, as always!<BR/><BR/>Lena, could you post something involving ground lamb (or something ground, since it’s so readily available in the supermarkets)?<BR/><BR/>Also, any good Indian dishes? (I’m a big fan)<BR/><BR/>Thanks again for your terrific blog!<BR/><BR/>Dima. Chicago.Objectivisthttps://www.blogger.com/profile/07048656144128280250noreply@blogger.com