Last night I took an incredible class at The Brooklyn Kitchen - Pig Butchering 101 w/ Tom Mylan of Marlow + Sons. Yes, it sounds gruesome, but surprisingly it wasn’t. We took apart a half pig from top to bottom and along the way learned common cuts of meat, how each is best prepared, and the merits of the genetic diversity that comes along with farm raised pigs. Those who want to take a peek can look here and here.
I’ll be doing this on Saturday!! Just not in a school.
When I worked at a coffee bar/place I tried making Tea with milk and the milk curdled. I gave up on the idea and never tried since. On Saturday night, while visiting Mischa and Jacob, I tried tea with half/half. This is now my drink of choice…in addition to diet coke of course.
Thanks Mischa for introducing me to this lovely, and perfect for this season, drink.
Thanks lady V! I think I’ll have a tea tasting soiree this fall. We have a tea shop near our house where I can get exotic samples.
I really would have rather not seen this poor pig’s head on a butcher block.
(via Gourmet.com)
