Home Cooking

What is your cluinary point of view?

Share:

Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 16

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.

jb

Want to stay up to date with this post?

Recommended From Chowhound