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VIDEO: Chris Cosentino makes porchetta from pigs's head

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  • VIDEO: Chris Cosentino makes porchetta from pigs's head

    ETA: removed tmi

    http://en.wikipedia.org/wiki/Porchetta

    This video is fascinating. While I currently do no 'whole animal' eating and eat no organ meat or blood, my feelings and thinking on those foodstuffs have changed dramatically in the last couple of weeks. I'm starting to crave things I've never had. There's a burning desire to head to Incanto in SF (Cosentino's restaurant) and I just found out that we have Abattoir in Atlanta. It's part of the Star Provisions group (think: the renowned Bacchanalia). Eating there asap is now a priority for me.

    Anyway, back to the topic.

    Last edited by cillakat; 07-23-2010, 10:44 AM.



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  • #2
    Very interesting... I always wondered how to cook a pig's head (seriously... though it's not something I've spent a lot of time wondering about...). I want to try eating it now...
    The secret to Zen is just two words: not always so!

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    • #3
      Wow. I really would like to try this even though the video is mentally a little hard to get past. Don't know why, typically I am not very squeamish. I wonder if it tastes like bacon. ;-)
      Primal Cyclist - No Brakes, No Gears, No Handlebars, One Wheel, No Problem

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      • #4
        Originally posted by BugMan View Post
        Wow. I really would like to try this even though the video is mentally a little hard to get past. Don't know why, typically I am not very squeamish. I wonder if it tastes like bacon. ;-)
        I'm also typically not squeamish (human anatomy w/ cadaver, lots of animal dissection in various bio classes) but *damn*, the thought of eating fifth quarter/offal really has always freaked me out. Until now. I keep watching that video and I *want* to make this. And eat it. Which really sucks because we keep kosher at home. lol.

        Tonight (or maybe tomorrow), I'm going to eat at Abbatoir in Atlanta....a restaurant that has just his sort of thing.

        here is a sampling of their menu. And whatever I eat will be washed down with meo-camuzet bourgogne.

        SNACKS
        beef jerky 5.
        chicharrones 4.
        crispy ceci peas, cumin 2.5
        steak tartare, quail egg 12
        kumamoto oysters 3.5

        FOOD IN A JAR
        potted veal tongue, mustard, pickles 10
        local shrimp, tomato water, horseradish 10
        duck rillettes 8


        SALTED | CURED | OFFAL
        house prepared selection of charcuterie 20
        morrocan sausage, ceci peas, tomtato 9
        veal sweetbreads, plums, basil 15
        beef tripe, guanciale, cilanro, lime 16

        CHEESE
        rogue stout cheddar - cow, oregon 5.5
        valfino - cow, wisconsin 5.5
        capriole - goat, indiana 5.5
        kelle's blue - goat, georgia 5.5

        LOCAL PRODUCE
        beets, butter lettuce, house made ricotta 8.5
        farm egg salad, celery heart, cucumbers 8.5

        PLATES | BOWLS | GRILL
        bbq brisket, crispy pickles 18
        curreied lamb loin, okra, eggplant 29

        AFTER DINNER DRINKS
        cragganmore, single malt scotch
        sauternes ch. villefranche
        otima 10yr tawny port
        otima 20 yr tawny port
        warres LBV port 1999
        alvear solera 1927 sherry



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        • #5
          Tripe and sweetbreads are about the only things I can't bring myself to try (for the moment ). I'm actually enjoying liver pate for lunch right now.

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