Monday, October 24, 2005

There's Meat, and Then There's CURED Meat

I knew I was gonna get razzed by Dr. Biggles from Meathenge for my remark about sawing through mouthful after mouthful of unmitigated animal protein. And already, others are piling on.
But look what arrived in the mail today: My Saveur magazine, and a big-ass Kentucky ham from Col. Bill Newsom!
See, even to an only-occasional meat eater, cured meat is another beast entirely. Just ask any vegetarians what they miss, and the answer is always, always bacon.
As I replied to Biggles, I've got bacon in my fridge.
And a big-ass Kentucky ham from Col. Bill Newsom!
Speaking of big-ass, has Rove resigned yet?

12 comments:

KathyF said...

Not for me. I honestly don't miss any meat.

But I do miss brie, baked in the oven with almonds.

Monkey Gland said...

If was kidnapped by aliens and made to be veggie under pain of being flung out the airlock into the vacuum of space (like in Moonracker) I'd miss the cured meat the most. Jamon, pancetta, black puds, bacon, scratchings, all that piggy goodness. Damn those pesky aliens!

Brett said...

What are you plans for that gorgeous ham? Is this an especially excellent brand? I may have to order one myself, because I'm running out of the jamón iberico that I may or may not have brought back from Spain.

cookiecrumb said...

Kathy: Oh, I see. Vegan, eh? Well, almonds are still allowed!
MG: I still haven't made any recipes from "The Whole Beast" (er, at least that's the US title of Fergus Henderson's book). But you must tell me what scratchings are.
Brett: "May or may not have"? Hmm. We learned about this ham from a NYT review. Sounded divine. I think we'll fry up a few slices, then boil/bake the rest.

Sam said...

where can i buy a serrano to hang in my kitchen.
Not just any Serrano, a good one.

Maybe I should make one!

how?

cookiecrumb said...

Sam, I think Brett would know. Have you been to The Spanish Table in Berkeley? They have them ($320!!).
Jamon.

drbiggles said...

Yeah, yeah sure. Bacon in the frige and fancy ham getting close. Call me when you got the sucker on your plate. I wanna know how that ham goes. Fork in hand pose please!

Biggles

Monkey Gland said...

http://www.porkscratchingworld.com/

I think they are called pork rinds in the good ole US of A.

Sam, we make Jamon back on the farm in Spain and my father attempted it a few times in the loft in London. There is such a huge margin of error that out of the 12 he did I reckon we got 2 that didn't turn to a rotten mush. Expensive mistake!

Sam said...

ok. i give up already.

drbiggles said...

Rotten Ham Mush. There's no way I can twist that to make it sound good. Prolly looks like our pumpkin out front.

Biggles

Laurie said...

Damn, you're right about the bacon. I stopped eating pork, then I decided it was okay to eat pork as long as it was from my friendly farmer who treated his pigs with love (until he slaughtered them, that is)! But he ain't got no BACON! And let's not talk about ham. I refuse to.

cookiecrumb said...

Laurie: I see from your profile you live in North Carolina. So of course you're going to sneak the occasional pork. I ain't telling. :D