Pâté de Porc et Veau Rose: Édition Spéciale Amandes et Cassis au Gin Tuesday, Apr 24 2012 

Charcuterie and Classic and Pâté and Pork and Veal , òste e còc 15:16

Bershire Pork and Randall-Lineback Veal Pâté:

Special Marcona Almond

and Gin-Soaked Currants Edition.

Sane in the membrane.

Berkshire pork and Randall-Lineback rose veal from Joe Henderson’s Chapel Hill Farm out in Berryville, VA.  A garnish of corned veal tongue, confit heart, paper-clips, smoked pork belly, toasted Marcona almonds and blackcurrants soaked in gin.  Tucked in with caul fat, toasted almond slivers and some more currants, drizzle of olive oilizzle.  Sadly, the caul fat busted in the oven, the result of a dozen or so superfluous magic minutes, so no pictures.  Use your imagination if this revelatory food-stuffs diary hasn’t turned your brain into shit.  Tastes good though.  Probe thermometer with a 200ft range remote alarm has been purchased and will alert me to the proper doneness when I am buying cigarettes, pornography and liquor next door for the kids down the street.

 

A la mémoire de M. Helm Thursday, Apr 19 2012 

Uncategorized òste e còc 20:40

In Memoriam.

Mark Lavon “Levon” Helm. 1940-2012

King of skins, and sings.

Impassioned musical troubadour until the end.  Raspy pace setter and soulful time keeper for a memorable Band whose ode to measurement is any disciplined cook’s northernmost star.