Today’s experiment comes courtesy of the quarter of a pig I bought a while back from my CSA. Apparently, there has been a stray pork shoulder roast, sitting sad and neglected, almost entirely forgotten, in the back of my freezer for a couple of months now. And it has taken my mad drive to organize […]
I didn’t grow up eating a lot of pork. I’m Jewish, yes. But that’s not the reason. My father was in the Navy during World War II, you see. And while he was shipboard, as he described, it, we would eat everything that was good, first. And then, all that would be left were the […]
I know nothing about Chinese cooking. Except that I’ve had some pretty amazing dishes, and that usually, in terms of seasoning, it is more or less opaque to me. That’s why I was surprised to find that one of my favorite Chinese meats — char siu, Cantonese-style barbecued pork — is super simple. I started […]
As some of you know, I’ve been experimenting with duck. I’ve made three or four ducks over the past three or four months. They’ve all been whole roasted birds. And while each has had its virtues, none has been entirely to my liking. I made another one last night, however. I did it very differently. […]
I’ve made a lot of roasted chicken over the past year and a half. I’ve done them simple. I’ve done them complicated. I’ve brined them and dry-rubbed them and poked butter under their skin. And I’ve had more than a few of them turn out really well. Probably the best chicken I’ve made was one […]