Comments on: quite the belly… http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/ Tue, 31 Jan 2012 16:51:53 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: cook eat FRET - what’s mediterranean for huevos rancheros? http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/comment-page-1/#comment-4398 cook eat FRET - what’s mediterranean for huevos rancheros? Sat, 02 Aug 2008 01:09:11 +0000 http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/#comment-4398 [...] lentils had been in my freezer since the early spring porkbelly chronicles .  these were the wonderful puy lentils from france and they’d [...] [...] lentils had been in my freezer since the early spring porkbelly chronicles .  these were the wonderful puy lentils from france and they’d [...]

]]> By: _ts http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/comment-page-1/#comment-1983 _ts Fri, 18 Apr 2008 05:31:53 +0000 http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/#comment-1983 Acid really goes well with them fat bellies. For a decidedly Asian belly, try doing an adobo! =D Pork Belly, Two Ways: http://eatingclubvancouver.blogspot.com/2008/04/pork-belly-two-ways.html We also had problems with the skin... perhaps deep-frying is the way to go? We're so ill-equipped to deep fry, though.... Acid really goes well with them fat bellies. For a decidedly Asian belly, try doing an adobo! =D

Pork Belly, Two Ways:
http://eatingclubvancouver.blogspot.com/2008/04/pork-belly-two-ways.html

We also had problems with the skin… perhaps deep-frying is the way to go? We’re so ill-equipped to deep fry, though….

]]> By: Peter http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/comment-page-1/#comment-1870 Peter Sat, 12 Apr 2008 19:45:43 +0000 http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/#comment-1870 Claudia, it's spectacular! I've been humming & hawing with how to do my first pork belly and you've given me some great info on how to approach it. Claudia, it’s spectacular! I’ve been humming & hawing with how to do my first pork belly and you’ve given me some great info on how to approach it.

]]> By: lifeinrecipes http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/comment-page-1/#comment-1726 lifeinrecipes Tue, 01 Apr 2008 12:44:55 +0000 http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/#comment-1726 Please oh please oh please invite me over the next time you make pork belly. You are totally killing me 'cos I have tofu baking in my oven. Please oh please oh please invite me over the next time you make pork belly. You are totally killing me
‘cos I have tofu baking in my oven.

]]> By: Justin http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/comment-page-1/#comment-1717 Justin Mon, 31 Mar 2008 11:50:24 +0000 http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/#comment-1717 No need in telling you the belly makes me swoon, but that dinnerware is badass, and that table is gorgeous. Here's to you and more Nashville foodie exploits! No need in telling you the belly makes me swoon, but that dinnerware is badass, and that table is gorgeous. Here’s to you and more Nashville foodie exploits!

]]> By: democommie http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/comment-page-1/#comment-1714 democommie Sun, 30 Mar 2008 15:23:00 +0000 http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/#comment-1714 Claudia: I am in awe. I've often lamented the fact that for years I was not allowed, as a child, to eat the fat on my steaks and chops. Fortunately, as I reached my majority I realized that I could partake of strong drink and as much fat as I wanted--within reason. I was in CT last week and a friend took me to dinner at a "Seafood" place. I had fish and chips that were way overpriced. I do beleive the fish was portioned by somebody like Fishery Products in Danvers, MA and I was incredibly disappointed but did not let on to my host. So, I get back to Syracuse, NY on Friday and stop in a place on Clinton Square that has a fish sandwich with fries and slaw for $ 7.95 that was a slab of haddock (about 12 oz) on a dinky little roll with a mound of fries and decent slaw--1/2 the price, twice the fish and fresh or fresh frozen. Go figure. Claudia:

I am in awe. I’ve often lamented the fact that for years I was not allowed, as a child, to eat the fat on my steaks and chops. Fortunately, as I reached my majority I realized that I could partake of strong drink and as much fat as I wanted–within reason.

I was in CT last week and a friend took me to dinner at a “Seafood” place. I had fish and chips that were way overpriced. I do beleive the fish was portioned by somebody like Fishery Products in Danvers, MA and I was incredibly disappointed but did not let on to my host.

So, I get back to Syracuse, NY on Friday and stop in a place on Clinton Square that has a fish sandwich with fries and slaw for $ 7.95 that was a slab of haddock (about 12 oz) on a dinky little roll with a mound of fries and decent slaw–1/2 the price, twice the fish and fresh or fresh frozen. Go figure.

]]> By: Lauren http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/comment-page-1/#comment-1712 Lauren Fri, 28 Mar 2008 15:07:28 +0000 http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/#comment-1712 wow. that looks great. see being gone i have missed the pork extravaganza. i'm not yet porked out. wow. that looks great. see being gone i have missed the pork extravaganza. i’m not yet porked out.

]]> By: Dan http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/comment-page-1/#comment-1710 Dan Thu, 27 Mar 2008 13:50:41 +0000 http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/#comment-1710 Oooooh. You need to go to Le Puy in the Massif Central (strange designation they gave to the part of France that isn't the south, isn't the Atlantic coast, isn't the German speaking parts of Alsace and Lorraine, and isn't Paris). There are really two reasons. Those lentils are one; the medieval pilgrimage trail that started there in the 9th century and ended at St. Jacques de Compostale in Spain is the other. They do things with lentils that make me giddy. And spicy sausages. And crusty bread. oh. my. god. Oooooh. You need to go to Le Puy in the Massif Central (strange designation they gave to the part of France that isn’t the south, isn’t the Atlantic coast, isn’t the German speaking parts of Alsace and Lorraine, and isn’t Paris).

There are really two reasons. Those lentils are one; the medieval pilgrimage trail that started there in the 9th century and ended at St. Jacques de Compostale in Spain is the other.

They do things with lentils that make me giddy. And spicy sausages. And crusty bread.

oh. my. god.

]]> By: Peter http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/comment-page-1/#comment-1707 Peter Thu, 27 Mar 2008 00:27:26 +0000 http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/#comment-1707 Claudia- Il Buco makes all their own. I think it's as good as anywhere in NYC. ntsc- Fleisher's is the best, and they'll get you anything you ask for if you call ahead (*sniff*- except caul fat.) Claudia- Il Buco makes all their own. I think it’s as good as anywhere in NYC.

ntsc- Fleisher’s is the best, and they’ll get you anything you ask for if you call ahead (*sniff*- except caul fat.)

]]> By: Jessica http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/comment-page-1/#comment-1706 Jessica Wed, 26 Mar 2008 22:51:27 +0000 http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/#comment-1706 Wowz. That looks great! Wowz. That looks great!

]]> By: melissa http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/comment-page-1/#comment-1705 melissa Wed, 26 Mar 2008 21:14:54 +0000 http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/#comment-1705 that looks amazing claudia! can't have enough of that pork belly. another thing to ponder on my neverending "to try" list. that looks amazing claudia! can’t have enough of that pork belly. another thing to ponder on my neverending “to try” list.

]]> By: ntsc http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/comment-page-1/#comment-1704 ntsc Wed, 26 Mar 2008 20:02:56 +0000 http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/#comment-1704 Believe me I've thought of Union Square, but I've no place to put the belly during the day and I'm only a little more than an hour from Rhinebeck. Believe me I’ve thought of Union Square, but I’ve no place to put the belly during the day and I’m only a little more than an hour from Rhinebeck.

]]> By: claudia http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/comment-page-1/#comment-1703 claudia Wed, 26 Mar 2008 19:25:54 +0000 http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/#comment-1703 donald - it is fatalicious. enough said. mary - too too too good... for birthdays and christmas and thanksgiving - only. and dinner parties... amy - stomach more belly... good one, girl. you crack you up! i just know it! mari - be proud, be proud!!! peter - i've never done the lardo thing. but i had it at il buco in nyc. i love that kinda thing. if done well, like marrow it's betta than butta. ntsc - the farmers market on union square must have some great sources. nina - niman ranch did a fine job of growing that pig - no doubt! flanboyant - welcome! this sauce would work on a bunch of things. halibut, grouper, shrimp.... you get even leave out the demi-glace... diana - or even better, i've heard that it's often "the one exceeption...." pink - we love you. we want you. we need you at the next gathering... NEED! mal carne - porkgasm. perfect. hey everyone didja hear that? porkgasm! michelle - i'm trying, i'm trying... on perilla's site if you go to menu a bunch of pics fade in and out and the belly is one of them.. beautiful... jennifer - the actual skin was where i went from an A+ to a B+. looks perfect but was chewy. not that perfect slight crunch. next time i'll get it perfect. but it may be awhile... donald – it is fatalicious. enough said.

mary – too too too good… for birthdays and christmas and thanksgiving – only.
and dinner parties…

amy – stomach more belly… good one, girl. you crack you up! i just know it!

mari – be proud, be proud!!!

peter – i’ve never done the lardo thing. but i had it at il buco in nyc. i love that kinda thing. if done well, like marrow it’s betta than butta.

ntsc – the farmers market on union square must have some great sources.

nina – niman ranch did a fine job of growing that pig – no doubt!

flanboyant – welcome! this sauce would work on a bunch of things. halibut, grouper, shrimp…. you get even leave out the demi-glace…

diana – or even better, i’ve heard that it’s often “the one exceeption….”

pink – we love you. we want you. we need you at the next gathering… NEED!

mal carne – porkgasm. perfect. hey everyone didja hear that? porkgasm!

michelle – i’m trying, i’m trying… on perilla’s site if you go to menu a bunch of pics fade in and out and the belly is one of them.. beautiful…

jennifer – the actual skin was where i went from an A+ to a B+. looks perfect but was chewy. not that perfect slight crunch. next time i’ll get it perfect. but it may be awhile…

]]> By: Jennifer Hess http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/comment-page-1/#comment-1702 Jennifer Hess Wed, 26 Mar 2008 18:34:06 +0000 http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/#comment-1702 Wow, the skin on that belly is just gorgeous, and I love the idea of serving it with lentils. Wow, the skin on that belly is just gorgeous, and I love the idea of serving it with lentils.

]]> By: michelle @ tns http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/comment-page-1/#comment-1701 michelle @ tns Wed, 26 Mar 2008 17:11:16 +0000 http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/#comment-1701 you know, if you really want to get on my good side before i get all famous and shit, you could have one of these sent to me. there's a dish really close to this served at harold dieterle's (top chef 1) place in nyc. it's pretty fucking awesome. you know, if you really want to get on my good side before i get all famous and shit, you could have one of these sent to me.

there’s a dish really close to this served at harold dieterle’s (top chef 1) place in nyc. it’s pretty fucking awesome.

]]> By: Mal Carne http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/comment-page-1/#comment-1700 Mal Carne Wed, 26 Mar 2008 16:06:05 +0000 http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/#comment-1700 That looks awesome. Going to have to get some belly and try that. Is "porkgasm" a word? This truly is "the year of the bacon". That looks awesome. Going to have to get some belly and try that. Is “porkgasm” a word?

This truly is “the year of the bacon”.

]]> By: mr. pink http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/comment-page-1/#comment-1698 mr. pink Wed, 26 Mar 2008 15:19:36 +0000 http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/#comment-1698 I was invited to share this meal and couldn't go. May I stop kicking myself in the ass now? I was invited to share this meal and couldn’t go. May I stop kicking myself in the ass now?

]]> By: Diana http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/comment-page-1/#comment-1697 Diana Wed, 26 Mar 2008 14:38:00 +0000 http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/#comment-1697 Mmmm... With no respect meant to our vegetarian friends, where was it that I heard bacon referred to as a "gateway food"? Mmmm… With no respect meant to our vegetarian friends, where was it that I heard bacon referred to as a “gateway food”?

]]> By: Flanboyant Eats http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/comment-page-1/#comment-1696 Flanboyant Eats Wed, 26 Mar 2008 14:20:24 +0000 http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/#comment-1696 Donald told me about you so I had to come by only to find a really good recipe for caramel vinegar. Oh yum!!! I don't go pork products, but I sure would try the beans (and have some right now in my cupboard) and the sauce over some fish! Nice. Donald told me about you so I had to come by only to find a really good recipe for caramel vinegar. Oh yum!!! I don’t go pork products, but I sure would try
the beans (and have some right now in my cupboard) and the sauce over some fish!

Nice.

]]> By: NIna http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/comment-page-1/#comment-1694 NIna Wed, 26 Mar 2008 13:20:41 +0000 http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/#comment-1694 This is such an amazing piece of pork. Well done. This is such an amazing piece of pork. Well done.

]]> By: ntsc http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/comment-page-1/#comment-1693 ntsc Wed, 26 Mar 2008 13:13:02 +0000 http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/#comment-1693 I have to get another belly. The first was just what I could find, and that took three weeks, but I've found a market near me http://www.grassfedmeat.net/ that looks to be good quality meat and I think purvey to CIA. And Stone Barn is well thought of by us. I have to get another belly. The first was just what I could find, and that took three weeks, but I’ve found a market near me http://www.grassfedmeat.net/
that looks to be good quality meat and I think purvey to CIA.

And Stone Barn is well thought of by us.

]]> By: Peter http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/comment-page-1/#comment-1692 Peter Wed, 26 Mar 2008 12:47:51 +0000 http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/#comment-1692 Wicked. As soon as the lardo is cured I'm totally making that. Wicked. As soon as the lardo is cured I’m totally making that.

]]> By: mari http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/comment-page-1/#comment-1691 mari Wed, 26 Mar 2008 12:40:55 +0000 http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/#comment-1691 And here I was proud of having rendered my own little bit of lard... And here I was proud of having rendered my own little bit of lard…

]]> By: amy @ minimally invasive http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/comment-page-1/#comment-1687 amy @ minimally invasive Wed, 26 Mar 2008 12:28:04 +0000 http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/#comment-1687 Is it too early in the morning to want to run in slow motion through a field of that crispy pork skin? Nah... Beautiful, beautiful. I'll be giving that cure a try just as soon as I can stomach more belly. Ha! Is it too early in the morning to want to run in slow motion through a field of that crispy pork skin?

Nah…

Beautiful, beautiful. I’ll be giving that cure a try just as soon as I can stomach more belly. Ha!

]]> By: Mary Coleman http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/comment-page-1/#comment-1686 Mary Coleman Wed, 26 Mar 2008 12:22:24 +0000 http://www.cookeatfret.com/pork/2008/03/25/quite-the-belly/#comment-1686 You did that belly proud, Claudia. I love the idea of the caramel vinegar sauce. Sounds too good. You did that belly proud, Claudia. I love the idea of the caramel vinegar sauce. Sounds too good.

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