Thread: 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 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!

-sw

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

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

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

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

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

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