Archive for March, 2009

Bacon Beer

March 26, 2009

I’m back on the bacon hype train with this one; a homebrewed and bacon-infused bourbon smoked porter.  


Fucking A.



Buoyant Mammal Monger

March 24, 2009

I  knocked on wood prior to writing this.

A few weeks back I was fortunate enough to meet some native Alaskans living here in DC. After a full ‘Sunday Funday’ of watching basketball, drinking scotch, smoking cigars and talking about what I would do to Gov. Palin, I was fortunate enough to be invited to eat whale meat. Keep in mind, this was after several questions about what polar bears and seals taste like. Despite coming off as the most culturally insensitive prick out there, I really was hyped to learn more about the Alaskan way of life – especially the parts that involve eating sea mammals. 

A date has just been set.

Due to the illegal nature of moving said meat from Alaska, I am excited for this opportunity. I didn’t want this post to be preemptive, but I’m really hyped about this shit… even though, I hear that it’s  a traditional fare and ‘too fishy’ for the younger native population. It has become abundantly clear, this shit was utilized at one point for sustenance and plays no real role in the Alaskan diet today. I’m really excited to try it in the traditional ways – raw and/or poached. 

My gears are turning overtime about the possibilities with this one… I’ll keep you posted.

12.5lbs Pork Shoulder With Skin

March 15, 2009

So my friend EJ got a new roommate; as a result we decided to welcome Bloomillions to SF with a little gathering of food and drink.  EJ’s initial plan was to run a taco bar but then I suggest we BBQ also. (more…)

I’m not really sure what to say…

March 13, 2009



Pork Chop and Apple Pie Sandwiches

March 10, 2009


Years ago when Sarah and I were dating I was invited to her Dad’s house for Christmas dinner.  He and his 3rd or 4th wife (I forget) cooked a pork loin on their rotisserie way too long and that fucking thing was like eating sawdust.  Luckily there was some applesauce on the table so I dipped a cut of my pork loin in there before every bite.  I looked around and it seemed to catch on because nobody was saying shit except asking people to “pass the applesauce”.

So here I took the classic pork and apples to another level by making a sandwich using pan-seared, thin cut pork chops seasoned with salt, black pepper and minced rosemary- the buns consisted of assorted apple pastries.


Winter Pork Tenderloin

March 1, 2009

There’s something really comforting about hearty foods in the Winter. Last time I was at the farmer’s market I came across a really good deal on a whole pork loin from a regional farm. I decided to go all out and marinate the loin in Anchor Steam Christmas Ale that I had left over and some Sweet Baby Ray’s BBQ sauce. I divided the loin in two and placed everything in a zip lock bag and put it in the fridge for 24 hours.