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Tonight we’re gonna butcher like it’s 1799

Timo — Mon, 21 Nov 2011 00:17:08 +0000

This weekend I attended a two-day pig butchery workshop at Coggeshall Farm in Bristol, RI. The class was taught by Jonathan Kuester, who is knowledgeable about butchery in every decade from the 1780's through the 1930's. We learned a lot about the process from pig to plate in new America, plus the changes that made it different over time. Just about every piece of the pig was used from headcheese to tongue to blood to tenderloin, and speaking of, that was the best piece of tenderloin I have ever eaten.

The first day consisted of cleaning and eviscerating the pig. It was left to chill outside overnight, then was sectioned off into cuts on the second day.

More pictures on Flickr (not for the squeamish).

Pancakes, Bacon, and Eggs

Timo — Sat, 29 Oct 2011 13:47:00 +0000

Breakfast foods. Trying to bulk up for wrestling season.

Spicy Eggplant Medallions

Timo — Tue, 25 Oct 2011 00:31:29 +0000

Rabbit

Timo — Wed, 14 Sep 2011 21:38:12 +0000

Here comes Peter Cottontail,
Hopping down the bunny trail,

Hippity, hoppity,
Dinner's on its way.

Wow, rabbit might be my favorite meat ever. Rabbit loins taste like a super moist chicken breast. And it's one of the healthiest meats for you.

Salad and Kangaroo

Timo — Sun, 11 Sep 2011 21:56:03 +0000

Some mixed greens and a kangaroo fillet for din din.