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Content about butcher

For those who don't particularly like rhubarb.
"I hate rhubarb." That was the first sentence uttered by my local butcher after I described this sauce I wanted to make to pair with some pork chops. To be fair, rhubarb is a much-maligned spring vegetable. I was just convinced that I had to love it, and that I’d instantly find all kind of amazing uses for it. Though rhubarb and I don’t have much history to contend with, in cooking more that one dish with it in the...
March 15, 2011
A quicker, easier process than the whole brisket
Corned beef is one of the more basic and surprising kitchen experiments. But I think that people still think it's pretty nuts.  I'm staying in California for a couple weeks, and had to buy the ingredients, cook, photograph, and eat this project while staying at someone else's house (sorry for the lack of pictures).  First of all--it's really tough cooking somewhere you don't have all your familiar tools! But I...
Plus, a Killer Recipe To Use It In
We are thrilled to be participating in Charcutepalooza, an organized blogging movement of people writing about the noble art of charcuterie. Scores of people around the country (or even the world?) are making and writing about bacon, pancetta, and other delicious variations this fine month of February—and throughout the year, will be embarking on ever-cooler projects like brining, and smoking and drying and fermenting (the organizers...
The British television star that has inspired us time and again
The River Cottage TV show begins with a ridiculously cheesy cartoon showing a curly haired driver fleeing a polluted city for an idyllic paradise, complete with jumping fish, smiling cows, and some friendly pigs. During the course of three seasons of River Cottage and the many years of spinoffs, host Hugh Fearnley-Whittingstall manages to kill and eat every single one of those creatures and many, many more. This isn't some hippie feel-...
Make pulled pork at home.
Apple City Barbecue Pulled Pork Sandwiches Day 1 1 pork butt (4-6 pounds), preferably with the bone-in Prick the pork butt all over with a fork.  Magic Dust: AKA the Rub 1/2 cup paprika 1/2 cup kosher salt 1/4 cup sugar 2 tablespoons mustard powder 1/4 cup chili powder 1/4 cup ground cumin 2 tablespoons ground black pepper 1/4 cup granulated garlic 2 tablespoons cayenne Mix...
How to smoke pork belly at home.
First, I needed to find some pork belly with its skin still firmly on. My previous attempt removed it, along with a lot of precious fat directly underneath.  My bacon didn't have nearly enough fat on it to fry up, so instead cooking up beautifully in a pan, it burned.  My local butcher wouldn't sell me a piece with the skin on unless I bought 10 pounds, a fact I still find ridiculous.  A commenter pointed out...
The other Italian bacon.
It took me almost a month and calls to half the butchers in New York before I could get my hands on a pair of pig jowls.  Here’s the problem: they want you to order the whole head.  And while I had a wonderful time watching pot-roasted pig heads go ferrying by my table at the Spotted Pig, when it was under the tutelage of British chef Fergus Henderson, the thought of lugging a 40 pound hunk of decapitation around the city...
How to make a better burger at home.
  Grinding meat may seem like an exercise for those with too much time on their hands, or those overly devoted to doing things from scratch--which I am.  But I'm here to argue that there are more compelling and more logical reasons for doing so: for one, the meat will taste better.  You'll also know where it omes from, unlike with a styrofoam tray from the grocery store, which is likely the sum of countless cows...
February 8, 2008
Make your bacon at home.
The bacon most of us know it is made from pork belly, but there are also variations made from other cuts, notably the cheeks and jowl, which makes guanciale--a porkier tasting, fattier cut that's a staple in properly-made Spaghetti alla Carbonara and Bucatinia alla Amatraciana. Hog jowls are difficult to find, though, especially because a butcher would probably need to order an entire head in order to get them for you--and unless you'...
First was the rather easy substitution of bourbon for the cognac
I tend to spend way too much time researching what I'm going to eat.  Nearly every recipe is cross-examined against other works I have, just to make sure I'm doing things correctly.  But I was on to this recipe the moment I saw Alton pull out his steaks.  I didn't check if this was the authentic way to make this, I just went for it.  What could cause me to go into such enthusiastic fits?  Steak au...
Tackling the art of braising
When I got to the grocery store I had no idea what short ribs look like, so I simply asked for 2 pounds of them, and that amounted to 4 short ribs.  Thankfully the butcher didn't look at me funny or say "They're right in front of you, bub" (which they were).  They were only about 6 dollars a pound, amounting to 12 dollars of meat feeding four people.  This was looking good. It was time to learn how to braise....
You know exactly where it came from. This thing used to be an animal. You’ll want to name it.
Hello, there.  The first step to perfectly roasting a chicken is to get acquainted with the subject.  At first I hid it underneath the wrapping when chopping and prepping, like I was ashamed that it might see me.  But the only way to really get the chicken to do what you want is to get personal.  You'll be shoving lemons and such inside its cavity short enough.  Don't get squeamish. First, remove the...
A chorizo-laden recipe deglazed with champagne
When’s the last time you went to a butcher or fish guy and ordered six pounds of anything?  “Hey, I was wondering if you can give me six pounds of salmon.”  “Sure thing, bub.  That’ll be a hundred and eight dollars.”  “Um, thanks.” With mussels, you can.  They're like $2.50 a pound.  Three of us devoured (and I mean devoured: mussels are a sensual, hands-on...
January 22, 2006
We did our research, spared no expense, and faced the terrors of salmonella. We survived to teach you how to give this haughty dish an American makeover.
The Paupered Chef ransack their local butcher in search of the fresh meat to one of France's most risky dishes. Will they have time to cook it? The Paupered Chefs ransack their local butcher in search of fresh meat for one of France's most risky dishes.  Will they have time to cook their steak tartare? We did our research, spared no expense, and faced the terrors of salmonella. We survived to teach you how to give this...