Black Swan Daily

Spring Means Fucking Like Rabbits, So Drink Rabbit Punch

Wed, 14 Mar 2012 09:12:03 -0400

What you need 1 whole orange, plus 1 orange cut into thin slices for garnish 1 lemon 1 cup sugar 1...

Shakshouka !!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Tue, 13 Mar 2012 17:37:38 -0400

Shakshuka [Eggs Poached in Spicy Tomato Sauce]Adapted from Saveur Serves 4 to 6 1/4 cup olive oil5...

Vivid Vision, Smoked Herbal Tea

Wed, 29 Feb 2012 15:21:10 -0500

Vivid Vision, Smoked Herbal Tea

How To Make Mirepoix! Also, a chance to listen to a gorgeous...

Sat, 25 Feb 2012 10:31:30 -0500

How To Make Mirepoix!

Also, a chance to listen to a gorgeous Italian accent.

Ginger Syrup

Thu, 24 Jun 2010 10:40:52 -0400

Ginger Syrup This syrup from Betty Fraser and Denise DeCarlo, owners of Grub in Hollywood, Calif.,...

Restaurant -1998

Fri, 26 Mar 2010 16:17:02 -0400

Restaurant -1998

Gin Cooler Ingredients:- 2 oz Gin- 4 oz Lemon Lime Soda (7up)- 1...

Mon, 22 Mar 2010 13:50:00 -0400

Gin Cooler
Ingredients:
- 2 oz Gin
- 4 oz Lemon Lime Soda (7up)
- 1 Lemon Wedge

Thai Food

Sun, 21 Mar 2010 18:52:01 -0400

Thai Food

The history of Thai food

Sun, 21 Mar 2010 18:49:09 -0400

The history of Thai food

Top Ten Restaurant Designs That Need To GO

Thu, 18 Mar 2010 03:28:35 -0400

Top Ten Restaurant Designs That Need To GO

prettyfoods: Rainbow Cake

Mon, 15 Mar 2010 23:40:32 -0400

prettyfoods:

Rainbow Cake

Unlike a lot of cookbooks from gourmet chefs that have recipes...

Mon, 15 Mar 2010 11:24:17 -0400

Unlike a lot of cookbooks from gourmet chefs that have recipes that are nearly impossible to do, ” Ad Hoc at Home” by Thomas Keller features amazing recipes that are also relatively easy. This was just released in the past couple weeks and is a must have for any kitchen.

Spring Break—Baby Veggies 6 cups assorted trimmed baby...

Wed, 10 Mar 2010 11:53:00 -0500

Spring Break—Baby Veggies

6 cups assorted trimmed baby vegetables (such as halved fingerling and purple potatoes, baby carrots, brussels sprouts, cauliflower, pearl onions, pattypan squash, and/or strips of large vegetables like bell peppers)
1 cup olive oil
1/2 cup Champagne vinegar
4 small bay leaves
2 teaspoons coarse kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon fennel seeds
1 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper

preparation

Steam all vegetables until potatoes are tender, about 8 minutes. Transfer to large bowl. Meanwhile, bring remaining ingredients to boil in medium saucepan, whisking until salt dissolves. Pour over vegetables. Let marinate at least 15 minutes, tossing occasionally. Serve warm or at room temperature.

what exactly is Kobe beef?

Wed, 10 Mar 2010 11:50:19 -0500

what exactly is Kobe beef?

More than a meal, it’s an event to roast a suckling pig....

Sun, 28 Feb 2010 00:47:18 -0500

More than a meal, it’s an event to roast a suckling pig. Oftentimes the pig is roasted in a wood-burning oven or outdoors, making it infeasible for most people. But this recipe from Chef Garces makes it doable in a home kitchen. By brining the young pig before roasting it, Garces has developed a nearly foolproof method for achieving tender, moist meat.

What to buy: Suckling pig should be ordered from a quality butcher. This recipe will accommodate a 12- to 20-pound pig, but most ovens won’t easily fit a pig that’s more than 18 pounds.

Game plan: Suckling pig has a more distinct pork flavor than most commercial pork cuts, and the taste can take some getting used to.

You’re dealing with a large amount of raw meat here, so be sure to clean up thoroughly afterward.

Take the internal temperature of the pig by inserting a thermometer into the thigh (be sure the thermometer doesn’t touch any bone).

You can use foil to hold the pig’s mouth in place during roasting or the more traditional apple.

This recipe was featured as part of our Suckling Pig for the Holidays menu.

INGREDIENTS

1 (12- to 18-pound) whole suckling pig
15 quarts water
6 1/2 cups kosher salt
4 1/2 cups granulated sugar
1/2 cup vegetable oil, for basting

INSTRUCTIONS

Rinse pig in cold water and set aside. Line a 32-gallon garbage bag with 2 more 32-gallon garbage bags. Place water, salt, and sugar in the tripled-up garbage bags and stir to dissolve, taking care not to puncture the bags. Place pig in the bags, remove excess air, and tie tightly. Place in a 15-quart container in the refrigerator and brine 12 to 24 hours, turning once.
Heat the oven to 250°F and arrange a rack on the lowest level. Remove the pig from the brine and pat dry with paper towels; discard brine. Lay the pig on its side and stuff the interior with 15 to 20 large (20-inch-long) pieces of lightly crumpled aluminum foil until it’s filled out. (This will prevent caving during roasting.)
Transfer the pig to a baking sheet fitted with a roasting rack. Arrange it stomach down with the back legs tucked underneath and pointing forward, and the front legs tucked underneath and toward its sides. (You may need to add more foil if it is not sitting properly.) Prop up the head with foil or a large ramekin to keep the back aligned. Cover tightly with aluminum foil and place in the oven.
Roast the pig, rotating once, until it reaches 130°F, about 2 1/2 to 3 hours. Remove the foil, baste with oil, and increase the oven temp to 400°F.
Roast, basting every 15 minutes with oil and rotating once more, until the internal temperature reaches 160°F, about 45 minutes to 1 hour more. (If the ears or snout become too brown, cover with foil.) Remove from the oven and let rest 20 minutes before carving.

Chowhound

What the fuck is a pig pickin?

Sun, 28 Feb 2010 00:45:10 -0500

What the fuck is a pig pickin?

6 Types of Salt & How to use them

Thu, 25 Feb 2010 12:31:01 -0500

6 Types of Salt & How to use them

Traditional Southern Deviled Eggs Ingredients 7 large eggs,...

Thu, 25 Feb 2010 12:29:28 -0500

Traditional Southern Deviled Eggs

Ingredients

7 large eggs, hard boiled and peeled
1/4 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
Salt and pepper, for taste
Paprika, for garnishing
Sweet gherkin pickles sliced, for garnishing
Pimentos, for garnishing

Directions

Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.

Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.

Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in refrigerator.

Orange Basil Mojito

Thu, 25 Feb 2010 12:23:46 -0500

Orange Basil Mojito

countingvertebrae: Say WHAT?

Thu, 25 Feb 2010 12:20:36 -0500

countingvertebrae:

Say WHAT?