Monday, May 28, 2012
Sweet Little Piggie
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About Me
- Ken Albala
- Food Historian at the University of the Pacific. Author of Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans (2008 IACP Jane Grigson Award) and Pancake.THE LOST ART OF REAL COOKING with Rosanna Nafziger. Coeditor of Food and Faith; Editor of A Cultural History of Food: The Renaissance. Food Cultures of the World Encyclopedia (4 vols.) Three World Cuisines: Italian, Mexican and Chinese won the Gourmand World Cookbook Awards Best Foreign Cuisine book in the World. The Routledge International Handbook to Food Studies. THE LOST ARTS OF HEARTH AND HOME with Rosanna Nafziger. Grow Food, Cook Food, Share Food, a little book on Nuts and The Food History Reader. The Most Excellent Book of Cookery (translation of a 16th c. French Cookbook with Tim Tomasik). The Sage Encyclopedia of Food Issues Encyclopedia. At the Table. Noodle Soup, The Great Gelatin Revival, Opulent Nosh. Forthcoming: Atlas of Fermentation
Noodle Soup: Recipes, Techniques, Obsession
This is me. GO COOK.
6 comments:
Even roasted the pig still has a lot of style. Style Roasted pig is certainly delicious.
Comments your Cryptic Style are, Ms. Coupons, but thanks.
Long ago, in the hills of Tuolumne, my father helped a teacher that came to our high school on an exhange program from Hawaii--the house she was assigned to was above the snow line, and she'd never dealt with snow, and other such delights.
To show her thanks, she threw a proper luau for us, including a pig roasted in just that fashion--we were hacking the meat off that pig any way we could (including my pocketknife, which I still have and use).
That was probably the first time I truly had my food horizons expanded. What a tasty memory--thanks for reminding me of it!
Wow, that sounds great Glenn, wasn't it buried in the ground though? I've done that too, with not so spectacular results.
Nope, it was suspended over a fairly shallow pit. My "job", as a responsible-ish 14 year old, was to use a spray bottle to kill any flames that licked up from the coals when the fat dripped out. And incidentally, spray my sister with the bottle.
So we got that glorious crackling skin as well as perfect meat. Oh, dang it. I'm drooling on my keyboard.
Awesome. We managed to roast a suckling pig in our Boston apartment oven, and it was received with similar speed and enthusiasm. So good!
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