Baby pig leg for tomorrow at lunch (noon)

G

got3boysneedagirl

New member
http://villiber924534.tinysites.com

I deboned it from the main bone between knee and hip, put in some fresh
parsley, thyme, rosemary and a very little oregano, some freshly ground
black pepper, some EVO oil and a quick rubbing.
It's sitting in the fridge while I wait for tomorrow morning, early,
when I'll sautee it and then put it in the oven at 140?C for 4 to 4:30
hours.
Time will tell, I just need to tie it up because it's too wide open, and
this is mandatory.
--
Vilco
And the Family Stone
Anche un maiale puo' arrampicarsi su un albero quando e' adulato
 
On Mar 18, 5:51?pm, Sqwertz wrote:

They have pig foetuses that students dissect in biology classes. They
are, of course, soaked in toxic preservative. I wonder if any culture
prepares foetal pigs as a delicacy.

--Bryan
 
On Fri, 18 Mar 2011 18:20:47 -0700 (PDT), Bryan wrote:


I remember seeing them for sale once. And also pictures of them
prepared ...

I can't find it now, but it was one of "10 Strangest Foods"-type lists
with pictures. They were about 3" long.

-sw
 
Il 18/03/2011 23:51, Sqwertz ha scritto:



Yeah! I added three pics from tgis morning, after tying it and while
browning it on the stovetop. Now it's in the oven, going low and slow
--
Vilco
And the Family Stone
Si stava parlando di pizza di pizzeria, non di pizza napoletana, che
ovviamente si trova solo in fonderia
 
Il 19/03/2011 03:44, Bryan ha scritto:



I doubt it colud become a commercial success, but who knows?


Once I had a pecorino cheese mad with pig rennet, the clerk mispelled
something and I and other customers all understood "What? Pig cheese?"
Then he clarified it was sheep milk and pig rennet. Nice product, it had
a somwhow pungent but interesting flavor
--
Vilco
And the Family Stone
Il tris* di tortelli come stile di vita
* tre piatti separati, non il portatrucco della
barbie con tre tortelli qua e tre la
 
On Sat, 19 Mar 2011 08:50:07 +0100, ViLco wrote:


Cool. i didn't even notice the link the first time you posted it.
Had to go back and re-read the first post.

Looks like a thigh-less chicken hind-quarter the way it attaches to
the backbone right there.

-sw
 
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