Some of you might have noticed that I haven’t been posting my Eating Wilbur updates.
Fear not, I haven’t been brainwashed by a cult of vegetarians. I haven’t caved from the pressure of the all powerful soy lobby. I continue to dine on swine and I continue to keep the statistics. It’s simply that over the summer, my pork consumption has been limited to boring (but delicious) things. Sausage, pork chops, tenderloin, and lots and lots of ribs have all been staples of my summer piggy eatin’. Since I haven’t had the opportunity to eat pig brains, or anything interesting, I haven’t really posted about them.
BUT THAT ALL IS ABOUT TO CHANGE.
I HEREBY DECLARE THE NEXT 30 DAYS TO BE “THE ERA OF THE PIG”
“But Mr. Notafoodie”, you might ask “Isn’t your whole life considered to be the era of the pig?”
Yes, dear reader, I normally live my life worshiping that amazing, magical animal that gives us so many great culinary delights.
But the next 30 days are going to be pigtacular. Why? Well for two reasons.
1. I’m heading to New Orleans this weekend with some friends. Saturday night we have reservations to eat lots and lots o’ piggy at Cochon (which means pig). I’ve been dying to go here since Sam Sifton wrote an article on his favorite New York dishes a few months back. In the article, he went out of his way to mention that unfortunately he can’t count “…the sandwich of deep-fried oysters and house-made bacon I had this year at Cochon in New Orleans, served on white Pullman bread with a chili-spiked mayonnaise…” because it wasn’t a NY dish. YUMMY
2. What I’m really excited about… my collaboration with my cousin Mikey P (who, by the way, writes an amazing blog on living with PTSD). Mikey and I are going to hold the first of what we hope to be annual Fall Pig Roast and Bourbon Sip. We’ve been talking about this for months and we finally said “f@#K it, lets just send out the invites and hope for the best” this past week.
Since we are an industrious people, Mikey P, along with his pops, decided that the best way to do this was to build a stainless steel roasting box. Hopefully by the time the roast actually happens, everyone’s fingers will still be attached.
So, look for a guest post from Mikey documenting his adventures in welding, plasma cutting, and pig-roast-box-building in the coming weeks.
Next up… trying to decide on the rest of the menu. If you have any suggestions, leave them in the comments section below.
I’m BACK baby!