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Thread: Baby pig leg for tomorrow at lunch (noon)

  1. #1
    ViLco Guest

    Default Baby pig leg for tomorrow at lunch (noon)

    http://villiber924534.tinysites.com

    I deboned it from the main bone between knee and hip, put in some fresh
    parsley, thyme, rosemary and a very little oregano, some freshly ground
    black pepper, some EVO oil and a quick rubbing.
    It's sitting in the fridge while I wait for tomorrow morning, early,
    when I'll sautee it and then put it in the oven at 140C for 4 to 4:30
    hours.
    Time will tell, I just need to tie it up because it's too wide open, and
    this is mandatory.
    --
    Vilco
    And the Family Stone
    Anche un maiale puo' arrampicarsi su un albero quando e' adulato

  2. #2
    Sqwertz Guest

    Default Re: Baby pig leg for tomorrow at lunch (noon)

    On Fri, 18 Mar 2011 21:21:21 +0100, ViLco wrote:

    > http://villiber924534.tinysites.com
    >
    > I deboned it from the main bone between knee and hip, put in some fresh
    > parsley, thyme, rosemary and a very little oregano, some freshly ground
    > black pepper, some EVO oil and a quick rubbing.
    > It's sitting in the fridge while I wait for tomorrow morning, early,
    > when I'll sautee it and then put it in the oven at 140C for 4 to 4:30
    > hours.
    > Time will tell, I just need to tie it up because it's too wide open, and
    > this is mandatory.


    You baby killer!

    -sw

  3. #3
    Bryan Guest

    Default Re: Baby pig leg for tomorrow at lunch (noon)

    On Mar 18, 5:51*pm, Sqwertz <swe...@cluemail.compost> wrote:
    > On Fri, 18 Mar 2011 21:21:21 +0100, ViLco wrote:
    > >http://villiber924534.tinysites.com

    >
    > > I deboned it from the main bone between knee and hip, put in some fresh
    > > parsley, thyme, rosemary and a very little oregano, some freshly ground
    > > black pepper, some EVO oil and a quick rubbing.
    > > It's sitting in the fridge while I wait for tomorrow morning, early,
    > > when I'll sautee it and then put it in the oven at 140 C for 4 to 4:30
    > > hours.
    > > Time will tell, I just need to tie it up because it's too wide open, and
    > > this is mandatory.

    >
    > You baby killer!


    They have pig foetuses that students dissect in biology classes. They
    are, of course, soaked in toxic preservative. I wonder if any culture
    prepares foetal pigs as a delicacy.
    >
    > -sw


    --Bryan

  4. #4
    Sqwertz Guest

    Default Re: Baby pig leg for tomorrow at lunch (noon)

    On Fri, 18 Mar 2011 18:20:47 -0700 (PDT), Bryan wrote:

    > They have pig foetuses that students dissect in biology classes. They
    > are, of course, soaked in toxic preservative. I wonder if any culture
    > prepares foetal pigs as a delicacy.


    I remember seeing them for sale once. And also pictures of them
    prepared ...

    I can't find it now, but it was one of "10 Strangest Foods"-type lists
    with pictures. They were about 3" long.

    -sw

  5. #5
    Bryan Guest

    Default Re: Baby pig leg for tomorrow at lunch (noon)

    On Mar 18, 9:38*pm, Sqwertz <swe...@cluemail.compost> wrote:
    > On Fri, 18 Mar 2011 18:20:47 -0700 (PDT), Bryan wrote:
    > > They have pig foetuses that students dissect in biology classes. *They
    > > are, of course, soaked in toxic preservative. *I wonder if any culture
    > > prepares foetal pigs as a delicacy.

    >
    > I remember seeing them for sale once. *And also pictures of them
    > prepared ...
    >
    > I can't find it now, but it was one of "10 Strangest Foods"-type lists
    > with pictures. *They were about 3" long.


    The ones we dissected were significantly larger than that. I also
    wonder why no one milks pigs.
    >
    > -sw


    --Bryan

  6. #6
    ViLco Guest

    Default Re: Baby pig leg for tomorrow at lunch (noon)

    Il 18/03/2011 23:51, Sqwertz ha scritto:

    >> Time will tell, I just need to tie it up because it's too wide open, and
    >> this is mandatory.


    > You baby killer!


    Yeah! I added three pics from tgis morning, after tying it and while
    browning it on the stovetop. Now it's in the oven, going low and slow
    --
    Vilco
    And the Family Stone
    Si stava parlando di pizza di pizzeria, non di pizza napoletana, che
    ovviamente si trova solo in fonderia

  7. #7
    ViLco Guest

    Default Re: Baby pig leg for tomorrow at lunch (noon)

    Il 19/03/2011 03:44, Bryan ha scritto:

    >> I can't find it now, but it was one of "10 Strangest Foods"-type lists
    >> with pictures. They were about 3" long.


    > The ones we dissected were significantly larger than that.


    I doubt it colud become a commercial success, but who knows?

    > I also wonder why no one milks pigs.


    Once I had a pecorino cheese mad with pig rennet, the clerk mispelled
    something and I and other customers all understood "What? Pig cheese?"
    Then he clarified it was sheep milk and pig rennet. Nice product, it had
    a somwhow pungent but interesting flavor
    --
    Vilco
    And the Family Stone
    Il tris* di tortelli come stile di vita
    * tre piatti separati, non il portatrucco della
    barbie con tre tortelli qua e tre la

  8. #8
    Sqwertz Guest

    Default Re: Baby pig leg for tomorrow at lunch (noon)

    On Sat, 19 Mar 2011 08:50:07 +0100, ViLco wrote:

    > Il 18/03/2011 23:51, Sqwertz ha scritto:
    >
    >>> Time will tell, I just need to tie it up because it's too wide open, and
    >>> this is mandatory.

    >
    >> You baby killer!

    >
    > Yeah! I added three pics from tgis morning, after tying it and while
    > browning it on the stovetop. Now it's in the oven, going low and slow


    Cool. i didn't even notice the link the first time you posted it.
    Had to go back and re-read the first post.

    Looks like a thigh-less chicken hind-quarter the way it attaches to
    the backbone right there.

    -sw

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