What is your cluinary point of view?
- JuniorBalloon Jul 23, 2010 07:46 AM
Recently I've been drafted/volunteered to cook a whole pig for a bbq celebration. I have never cooked an animal this large and I'm finding it a bit intimidating. I am doing a ton of research and have come upon a way to cook it with which I feel comfortable. It's based on the La Caja China box I saw on an episode of Throwdown with Bobby Flay. Due to money constraints I'm building it myself from concrete blocks and some scrap metal. The event is still a few weeks away and Im hoping to have it finished this weekend so I can try to cook a chicken in it. Sometimes I wonder why/how I got myself into this.
Recently I have been watching the Next Food Network Star, (a trashy guilty pleasure I admit) and this question or phrase gets bandied about often. What is your culinary point of view? Uh, I don't know. I just like to cook. After thinking about it for a few weeks I have actually found that I have one. I like it low and slow. I am a braise waiting to happen. I love real BBQ. I look forward to spending the day tending a Ragu. Most of my colleagues and friends want fast and simple and don't care where it came from. That's fine, I am in no way a fanatic. It's just what I enjoy. I like going to the market and being picky about which chicken, steak, chuck roast or boston butt I decide to spend my afternoon with. I like cruising the veggie aisles and squeezing this and that. I like reading the ingredients on a bottle of BBQ sauce before I invite it to go home with me.
If I were to blog or write it would be to encourage people to try and do at least one meal a month from scratch. What cooking from scratch has done to me is make me more curious about where my food comes from and what's in it. I like it local, natural and organic, but again not fanatical. I'm munching on some Fritos as I write this. This cooking from scratch thing is in large part what is behind the pig adventure. It's a natural progression or perhaps an escalating addiction. Which I'm not sure. I've seen some photos of whole cooked pigs, head on and eyes glazed over staring back at you. It's a bit arresting. My only contact with pigs is in a distant field or shrink wrapped in the meat dept. I hope having close contact with this animal will make me less squeamish, more appreciative and knowledgeable about what goes into or rather comes out of a whole pig.
If it all goes well I may decide to raise a pig of my own and perhaps be involved in the butchery. We shall see.
You are a brave soul indeed. I have done this and it is daunting. but fun too and delicious when done right. I'm sure you have already found them but just in case....http://www.thesmokering.com/index.jsp The Smoke Ring. The go to place for true BBQ afficianado's the world over. Good luck. Chef Wendy
re: Chef Wendy B
I have been to that site a few years back when I bought my Char Griller Smoker. Great site, though I didn't find much on whole pig roasting. After doing some more reading I'm feeling pretty good about my plan. Of course getting it built and tested will be the true measure and that is just the cooking part.
The logistics of getting the pig home (it's only a 50 pounder, but still) the day before, prepping it with injected marinade and rubbing it with oils and spice and then into a bath tub covered with ice for the night need to be planned out. Having a place outdoors where all the prep work can be done. Strong table with a clean cover. Marinades all prepped, rubs mixed etc. I am looking forward to this event very much, but it take a lot of planning.
Pig is the trendy thing around here nose to tail suppers and use of exotic breeds.
I hate to admit this but I have almost 50 years of cooking experience and my point of view-
I am mostly a scratch cook. I will try to make anything myself. Once. I'm not above a frozen pizza though.
Time with friends and family trumps food that takes all day, intensive, last minute preparation. I try to make ahead. My sister in law is the only person I cook with, so when we get together we cook part of the time . I do have DILs now so that might develop along those lines.
I like to have as many options as possible. The more I learn about technique, the less I need a recipe. On the other hand, I will buy a cookbook or get a recioe from a specific person to hopefully get a specific result. You can teach an old dog new tricks!
I have always tried to buy directly from the producer of my food when possible. The current interest in farmer's markets has made this much more expensive but also much more available and increased the options exponentially.
I try to buy the best ingredients I can reasonably afford. Best is not always the most expensive.
The most exquisitely prepared food is meaningless without hospitality and consideration of what your guests like.
Woof, I do not envy the big task ahead of you! There was just an article about pig roasts in the NYT this week: http://www.nytimes.com/2010/07/21/din...
As for my culinary point of view? The "About Opera Girl Cooks" section on my blog pretty much says it all, so I'll share that with you, if you please:
"My philosophy about food has changed quite a bit over the years, and is ever-evolving. Above all, I am interested in making pretty, nutritious, and tasty food from the healthiest ingredients available. My palette of ingredients includes herbs and spices, fruits and vegetables, grains, nuts and seeds, natural sweeteners, as well as the occasional serving of dairy, meat, or fish."
I'll try just about any cooking method except deep frying -- I once got a small burn on my face frying wontons and it spooked me for life!
Built the box this weekend and tested it out with two chickens. Worked great and temps were as high as 390.
I live on a small island with 2 pubs, 2 cafes, and 2 dining type restaurants. The food is all pretty interchangeable. Owners/managers seem to change every two years, and not much happens in between.
So my culinary point of view is..."whats new and interesting and how can I cook it?"
The up side of this small lifestyle is that I have amazing fresh seasonal food with in a 5 mile radius. Lamb, chicken, beef all organic. Great seafood although it is getting harder to find the fish, over fishing is a serious problem. And great seasonal fruit and veg.
But trendy it is not. So I do crave the new and current ideas these boards give me.
Thank you for all the great inspirational trends