Yippee! It's Friday!

How cool!

We used to have more of those around here. If you could get past the conversation dominating, chef-name-dropping types who always seems to be in attendance they were very fun and a great way to meet other people with similar food passions. 9 times out of 10 the food was memorable too!

Your menu sounds great. Did you beg for recipes? Share the love, Richard smileys/wink.gif

 
Didn't get recipes but hopefully have pix which I will post whenever I get a free...

minute here. Ran all day, cello lesson, errands, shopping, then dashed home to process this bushel of heirloom beefsteaks into catsup, make dinner, and finally taking a breather before company arrives. Tomorrow taking granddaughter to her first baseball game, then off to a concert. Ugh. But, I am finding time to schmooze with the chef on email, so I have him well buttered up to start asking for recipes. LOL.

 
The same way a tomato does...it's the original organism with no interference

from scientist, geneticist, monsanto, westinghouse, Dr. Frankenstein, or anyone. They were nearly wiped out and 1 drift was discovered in the 60's still intact, and all of the present droves are descended from that one. Hence, they are an heirloom swine breed: full marbled, juicy, succulent, fatty 19th century pig as pig was meant to be.

 
How thoughtful of you to send a Thank you note. I am sure it was appreciated. His response

obviously came from his heart and I am sure he enjoyed cooking for you and appreciated how much you enjoyed the flavors / presentation.

 
Interesting - id like to see them side by side to see the difference...I saw chickens

compared side by side from what they used to look like and they were nothing like the big breasted bruisers of today!

 
LOL. Michael check with your local farmers, you can probably find a much closer source!

I did a quick google for red wattle pig florida and got some hits, people selling them, etc. So they are down there.

 
What a wonderful experience! And what a shame it is illegal. Can't we all agree on a waiver?

We have Equity Waiver Theater

Can we have Health Dept.-Waiver Meals?

I understand that the county needs to inspect commercial kitchens and all that, but I bet everyone attending would be happy to sign off and enjoy your chef's meals at their own risk.

Risk--he's running a huge one by having it at his home each time.

 
heritage pork

I buy heritage pork fairly frequently and particularly enjoy pork from the Berkshire breed. It is fattier, the uncooked meat seems pinker, and the taste is "porkier". Grocery store pork is nearly flavorless in comparison.

 
I've been noticing the porky flavour seems to be absent these days. Until about

10 years ago, we'd scorn a porky smell or I think we called it "piggy"; the meat would then, not taste right either. But I haven't noticed that lately but have remarked that the meat seems to have no flavour left.

 
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