Weekend Eats

[Hofstadter]

Kabocha squash stirfry with crumbled tofu and red rice

[Hofstadter]

Kori ghassi, bengali spiced pumpkin, mint yogurt, roti breads

[airboy]

We went to a low country seafood boil yesterday.  It is a traditional boil with crab, shrimp, sausage, mini-corn cobs, potatoes, and spices.  Everyone else brought a dessert or appetizer. 

[airboy]

I had some guys over for poker.  Our group gives $5 each to the host for the meal.

I made:
boneless pork chops with grillmaster spices
cornbread muffins (with and without jalapenos)
cookies from store bought dough
salad (spinach; cauliflower, mini-tomatoes, olives, marinated artichoke hearts, carrots and cheese).

Everything was eaten and I cooked 8 boneless pork chops for 5 people.

[bayonetbrant]

Sounds pretty excellent

[Hofstadter]

Tongbauchu Kimchi

[bbmike]

Tongbauchu Kimchi

Did you ferment that yourself? I've done a couple of jars of sauerkraut that turned out really, really good.

[Hofstadter]

Yeah, I left it out for two days, I dont think it did much though because the weather had been so cold. Still tastes good though. It's a touch too spicy

Thai green papaya salad

[Hofstadter]

Soybean paste stew, blanched and seasoned spinach, kimchi

[airboy]

I made "wooly pig chops" this evening.

Wooly pigs have a huge proportion of fat compared to modern pigs.  They are used in the USA as research animals for the effects of obesity on heart disease and other maladies.  The chops were very inexpensive (less than $2.00 for four thick chops).  Very high fat content.

I talked with my buddy "pig man" who runs the AU swine unit on how to cook them.  He suggested using a rub, then cooking them over low heat.  The high fat content means you run the risk of fat flare ups on your grill.  My wife used the grillmasters rub on four of them (garlic and herbs) and she used a chilpote rub she concocted herself on the other half of the chops.  The rub was on the chops for two hours as they sat on the counter coming up to room temperture. 

I have a three burner gas grill and I normally use two of the burners when grilling.  Tonight I used one burner.  I cooked them slowly, but throughly.  All of the meat was bubbling and brown when I took them off.

Very, very tasty.  The meat from wooly pigs is being (mostly) sold to very high end restaurants in Atlanta and New Orleans.  A lot of chefs want very fatty pig meat and bacon for various dishes, and wooly pig meat is both rare and desirable.  I ate only half the meat I normally do because of the fat content.  Everyone else at the table thought it was very tasty.

I doubt if many of you will ever have a crack at this meat (outside of Hungary where they originated).