Culinary Milestone
Tonight I ground 119 pounds of pork. Then I went upstairs and finished the cure on some coppa and seasoned it with Spanish spices. Meanwhile, chef seasoned two lomos, and the sauté cook wrapped them while chef cured two bellies. Our sausage guy showed up as we were working on our projects, and watched us make 72 pounds of the pork into sausage.
I now have a theory that Christ was mis-transcribed when he said "The poor will always be among us." I think he really said "The pork will always be among us."
Do I care that it's a cheesy joke? No.
In a shoutout to my friends: tonight I quantified the amounts of seasonings for the coppa. Generally we eyeball it, but I wanted something more reliable. And so tonight I say: SCIENCE!
It works, bitches.
About Me
- epicure
- I'm a graduate of Georgia State University with a BA in Journalism. After my years of hard work I have opted for more years of hard work in the kitchen. I hope to learn enough to run my own restaurant. This is a chronicle of my experiences, my thoughts on food in media, and my experiments.
Why remember to check back?
Posts
Comments
2 comments:
I may have to come in soon and consume some of this delicious pork.
I'd hurry. Check the new post.
Post a Comment