The whole pig and the whole cow
I enjoyed very much reading Laura Vozzella's story in today's Taste section about the challenges chefs face when they commit to buying a whole animal -- "Once the primal cuts are gone," the story wonders, "what do they do with the other 100 pounds of pig?"
Explaining what they do with their whole pigs and cows -- chefs Patrick Morrow of Bluegrass and Winston Blick of Clementine.
Comments
juts finished it myself, and really enjoyed it. great, non-standard foodie journalism there.
Posted by: ryan97ou | January 12, 2011 1:11 PM
Laura's stuff is always a good read. I used to enjoy mathhubby's pics too.
Posted by: LEC | January 12, 2011 1:59 PM
Good stuff, read before the NY Times Wednesday dining section!Always found whole pig aspect intriguing. Gotta dig a pit once the ground thaws.
Posted by: Alan M | January 12, 2011 2:33 PM
Great article, my wife and I enjoyed it. There are so many skills our grandparents had that we simply can't imagine today.
Posted by: Jack Ziegler | January 12, 2011 4:14 PM