After a pork fueled meal at Ssam Bar in the East Village and brainstorming session hours later with an old friend from Yale, I have realized my calling. I was put on this earth to celebrate pork in all its forms: bacon, guanciale, shoulder, head cheese, lonza, prosciutto, whatever. I intend to write a book about Italy’s pork traditions with a particular interest in those that are threatened or are in decline. Look for it at your local bookstore in 20??!
Categories: Food & Wine, Pork
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Pingback from Food Photo of the Day: Bouchot Mussels by Katie Parla
February 15th, 2009 at 1:14 pm[...] to trek down from the Upper West Side to indulge my full blown obsession with David Chang and pork. As usual, the steamed pork buns were incredible, but the true standout dish was the bouchot [...]
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Pingback from Bouchot Mussels at Momofuku
April 26th, 2009 at 11:41 am[...] to trek down from the Upper West Side to indulge my full blown obsession with David Chang and pork. As usual, the steamed pork buns were incredible, but the true standout dish was the bouchot [...]
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Hey- I think it is a brilliant idea. Mamafuko is a fab place, love it. Now you have to read this: The Whole Beast: Nose to Tail Eating by Fergus Henderson
January 31st, 2009 at 12:38 pmRead it. I love Fergus!
January 31st, 2009 at 6:24 pmYour destiny is to be a dead piglet with a sprig of rosemary in your eye?
February 1st, 2009 at 11:49 amYes, a dead piglet with a sprig of rosemary in my eye and a dead tongue licking a slab of meat.
February 1st, 2009 at 6:46 pmperfect! I could not wish for a better future
February 1st, 2009 at 9:30 pmI wish to be wrapped in a lattice of bacon, as well.
http://www.nytimes.com/2009/01/28/dining/28bacon.html
February 1st, 2009 at 9:56 pm