In searching through the FJ archives, I’m actually very surprised to find that we haven’t written about pork tenderloin before. Admittedly, I don’t cook all that much meat, but pork tenderloin is affordable, easy to deal with, and delicious. It’s ideal for the young, broke, and hungry. It’s taken us over two years to get [...]
Tag Archive 'pork'
Albondigas con Setas: Spanish Meatballs with Mushroom Sauce
Posted in Recipe on Mar 19th, 2010
Since my last post, I’ve made a few more foodie friends in Spain, and no longer spend all my time cooking for one. We recently instituted a cooking class with one friend’s Spanish roommate/excellent cook, “Cooking Con Carlos.” We’re going to learn all the Spanish greatest hits (at least, all the hits that don’t require [...]
I am back in Minnesota, land of snow and ice, for my second semester of writer school. My first week back was a bit of a downer: all ice and no snow (and strangely balmy 40 degree temperatures). But now we’re back to the way I like it here during the winter, with a fresh [...]
About two months ago, I left New York for Madrid. I moved into a packed apartment in the center of the city, leaving my comfortable Brooklyn kitchen for the great unknowns of someone else’s dishware, metric measurements, and gas stoves. In the past few weeks, I have finally felt settled into my place enough to [...]
Pot-Stickin’ Good
Posted in Recipe on Nov 6th, 2009
A few weeks ago a friend of mine hosted a dumpling making party, which might as well have been a slave labor party. Elbow deep in ground pork, for hours we folded dumpling after dumpling, many of which we consumed, but most of which now reside in my friend’s freezer. Fortunately, good company and copious [...]
Meat-Optional Meal: Brussels Sprouts with Caramelized Tofu (and Pork)
Posted in Cheap, Philosophy, Quick, Recipe, Vegan, Vegetarian on Nov 3rd, 2009
Here at Food Junta, we talk a fair amount about the realities of eating local, sustainable, organic, etc etc food on a meager, twenty-something (or any-something) budget. The fact of the matter is that for most of us, it’s not so realistic to be perfect eaters, in terms of not just cost, but also time [...]
(Ed. note – despite this smart-ass picture, a pork “butt” is actually the shoulder of a pig. Go figure.) Like “freedom,” “love” or “lite,” “Barbeque” is one of those words that has been robbed of meaning from over usage by the American public. When someone tells you that they are “having a barbecue,” what they [...]
As I posted on Tuesday, I recently made dinner for my new roommates. Not being able to fit all the wonders into one post, I decided to split it into three. Tuesday we saw the hors d’oeuvres and the wine, and next Tuesday we’ll see the chocolate pudding dessert. Today, though, the meat of the [...]
Behold the lowly ham hock. The extreme end of a pig’s leg where it attaches to the ankle, the hock is fatty, thick-skinned, and full of tendons and gristle. It is not a cut of meat to toss on the grill with a little salt and pepper, but with a little thought and a lot [...]
Say it With Pork
Posted in Books on Feb 14th, 2008
Today, Valentine’s Day, I finally obtained something that has been the object of my lust and desire for quite some time now. I am infatuated with it, I am in love with it, I never want to part from it. It is my new cookbook, Pork & Sons, which — complete with pink gingham cover [...]