Dean: Gail, come quick, I’ve found a sausage porn mag in Oli’s crate! Bad boy, bad boy! Who gave you this? Did you spent all your pocket money on this? Hm? Hm?
Oli [pretends to feel thoroughly ashamed]: I … I … I dunno… I’m not into cold meat at all … Hugo must’ve put it there …
– Michela at 11:34 am, 01 Aug 07
Cooked meat or sausage making… hmmm this seems like an excellent pastime for Olly. However for some reason, I don’t think that there will be too many samples for testing…..
– Marg at 12:09 pm, 01 Aug 07
Gee, boss, you spent every free minute reading that @#
Harry Potter book. I had to find something to keep myself
occupied. Of course, there’s no mystery here,
I already know what happens to the pig!
– bonita at 1:18 pm, 01 Aug 07
Sausage is the new bacon. (That’s right, I said the “B” word…)
– RPF at 2:16 pm, 01 Aug 07
The spririt of Julia Child lives on…
– kato at 2:18 pm, 01 Aug 07
Today we will be learning about how to cure sausages. First you will need one large pig, bacon removed and cooked. Take bacon, feed to Oliver and Hugo…..
– Melissa at 2:24 pm, 01 Aug 07
Editorial Review by Oliver Allen
Without the faintest hint of apology, Ruhlman and Polcyn present an arsenal of recipes that take hours, and sometimes days, to prepare; are loaded with fat; and, if ill-prepared, can lead to botulism. The result is one of the most intriguing and important cookbooks published this year. Ruhlman (The Soul of a Chef) is a food poet, and the pig is his muse. On witnessing a plate of cold cuts in Italy, he is awed by “the way the sunlight hit the fat of the dried meats, the way it glistened, the beauty of the meat.” He relates and refines the work of Polcyn, a chef-instructor at a college in Livonia, Mich., who butchers a whole hog “every couple weeks for his students.” Together, they make holy the art of stuffing a sausage, the brining of a corned beef and the poaching of a salted meat in its own fat. An extensive chapter on pâtés and terrines is entitled “The Cinderella Meat Loaf” and runs the gamut from exotic Venison Terrine with Dried Cherries to hearty English Pork Pie with a crust made from both lard and butter. And while there’s no shortage of lyricism, science plays an equally important role. Everyone knows salt is a preservative, for example, but here we learn exactly how it does its job. And a section on safety issues weighs the dangers of nitrites and explains the difference between good white mold and the dangerous, green, fuzzy stuff. Simply delicious!
– Gail & Fog at 3:06 pm, 01 Aug 07
Who puts the “cute” in “charcuterie”?
– zorak at 3:18 pm, 01 Aug 07
Fire up the grill, Papa. I’m hot and ready to cook!
– Marly at 3:38 pm, 01 Aug 07
Ollie says: “Happy Birthday/Chanukah/Christmas! Yes, you should take the hint and get to work. Hugo and I will return soon to sample your wares.”
– Pete at 7:58 pm, 01 Aug 07
“This is enough to get the juices flowing.”
– john at 8:51 pm, 01 Aug 07
Hey, how come you never fix us this stuff?
– Bozoette Mary at 10:42 pm, 01 Aug 07
Here’s my wish list.
Yes, all of it.
Thank you.
– Ms. Karen at 10:51 pm, 01 Aug 07
Do you think the 2 legged ones will get my hint?
– shutterbug at 3:31 pm, 02 Aug 07
Classic portrait. Hilarious and gorgeous.
(Great composition. Love the graphic grid patterns repeated on the sausage, drawing back to the dog dens, then the books on the shelf. Similar thing happening with the scroll pattern repeated from the font on the book, across the floor, back to the mantel.—This
one should be printed and framed.)
Thanks for letting us all love your dogs, too!
– Alexa at 3:48 pm, 03 Aug 07
Oliver’s book club meeting today?
– Barbara at 3:03 pm, 04 Aug 07
Seriously, I wonder how long it will take to get the ink off my pawpad… how many more in the autograph line?
Add a comment
lardons!
– james at 11:33 am, 01 Aug 07
Dean: Gail, come quick, I’ve found a sausage porn mag in Oli’s crate! Bad boy, bad boy! Who gave you this? Did you spent all your pocket money on this? Hm? Hm?
Oli [pretends to feel thoroughly ashamed]: I … I … I dunno… I’m not into cold meat at all … Hugo must’ve put it there …
– Michela at 11:34 am, 01 Aug 07
Cooked meat or sausage making… hmmm this seems like an excellent pastime for Olly. However for some reason, I don’t think that there will be too many samples for testing…..
– Marg at 12:09 pm, 01 Aug 07
Gee, boss, you spent every free minute reading that @#
Harry Potter book. I had to find something to keep myself
occupied. Of course, there’s no mystery here,
I already know what happens to the pig!
– bonita at 1:18 pm, 01 Aug 07
Sausage is the new bacon. (That’s right, I said the “B” word…)
– RPF at 2:16 pm, 01 Aug 07
The spririt of Julia Child lives on…
– kato at 2:18 pm, 01 Aug 07
Today we will be learning about how to cure sausages. First you will need one large pig, bacon removed and cooked. Take bacon, feed to Oliver and Hugo…..
– Melissa at 2:24 pm, 01 Aug 07
Editorial Review by Oliver Allen
Without the faintest hint of apology, Ruhlman and Polcyn present an arsenal of recipes that take hours, and sometimes days, to prepare; are loaded with fat; and, if ill-prepared, can lead to botulism. The result is one of the most intriguing and important cookbooks published this year. Ruhlman (The Soul of a Chef) is a food poet, and the pig is his muse. On witnessing a plate of cold cuts in Italy, he is awed by “the way the sunlight hit the fat of the dried meats, the way it glistened, the beauty of the meat.” He relates and refines the work of Polcyn, a chef-instructor at a college in Livonia, Mich., who butchers a whole hog “every couple weeks for his students.” Together, they make holy the art of stuffing a sausage, the brining of a corned beef and the poaching of a salted meat in its own fat. An extensive chapter on pâtés and terrines is entitled “The Cinderella Meat Loaf” and runs the gamut from exotic Venison Terrine with Dried Cherries to hearty English Pork Pie with a crust made from both lard and butter. And while there’s no shortage of lyricism, science plays an equally important role. Everyone knows salt is a preservative, for example, but here we learn exactly how it does its job. And a section on safety issues weighs the dangers of nitrites and explains the difference between good white mold and the dangerous, green, fuzzy stuff. Simply delicious!
– Gail & Fog at 3:06 pm, 01 Aug 07
Who puts the “cute” in “charcuterie”?
– zorak at 3:18 pm, 01 Aug 07
Fire up the grill, Papa. I’m hot and ready to cook!
– Marly at 3:38 pm, 01 Aug 07
Ollie says: “Happy Birthday/Chanukah/Christmas! Yes, you should take the hint and get to work. Hugo and I will return soon to sample your wares.”
– Pete at 7:58 pm, 01 Aug 07
“This is enough to get the juices flowing.”
– john at 8:51 pm, 01 Aug 07
Hey, how come you never fix us this stuff?
– Bozoette Mary at 10:42 pm, 01 Aug 07
Here’s my wish list.
Yes, all of it.
Thank you.
– Ms. Karen at 10:51 pm, 01 Aug 07
Do you think the 2 legged ones will get my hint?
– shutterbug at 3:31 pm, 02 Aug 07
Classic portrait. Hilarious and gorgeous.
(Great composition. Love the graphic grid patterns repeated on the sausage, drawing back to the dog dens, then the books on the shelf. Similar thing happening with the scroll pattern repeated from the font on the book, across the floor, back to the mantel.—This
one should be printed and framed.)
Thanks for letting us all love your dogs, too!
– Alexa at 3:48 pm, 03 Aug 07
Oliver’s book club meeting today?
– Barbara at 3:03 pm, 04 Aug 07
Seriously, I wonder how long it will take to get the ink off my pawpad… how many more in the autograph line?
– Sindi at 6:58 pm, 07 Aug 07