It's the start brand new season here at Saucisson MAC. Fall brings a festival of sausage and charcuterie. But before we get started, I want to recap the busiest summer of my life.
Summer started in June, I cashed in some credit card miles flew to Paris. My sister had finished pastry school and had a few days before she bugged out to Africa. I landed at 09:00 got oriented bought some provisions and by 19:00 we were on a train to Berlin.
In Berlin we were recieved by my brother who whisked us off to his East bloc apartment for a Finnish breakfast.
For three days we drank beer, rode bikes and searched for the perfect döner kebab.
My brother went back to Paris with my sister and me, and we took in the sights.
I missed my family.
Back in town there was no time to rest. I did a pulled pork and sausages for the Fourth of July. I also produced a series of Hot Dog videos.
Then came Bonne Femme's family reunion, that meant smoked ham and more pulled pork
Then comes August, sweet August.
Who wants to spend two weeks in beautiful Columbus OH? I do, and throw a party to boot. But what to do? After reading a silly silly silly article in the New York Times about the hipness of Hog Butchery I decided hey, I could be hip, I could cut up a hog, I mean it's just like cutting up a chicken but bigger, right? My mom got us a pig, my family flew in from all points and we had a party.
First the pig.
Then the party.
The Cast:
Jolie
Kit
Dad
Mom
Liisa and Karhu
Bonne Femme
H
E
I am the luckiest person in the world. Thanks for a great summer.
Now Fall.
I'm curing a bacon on Twitter. You can follow along at #macbacon. Next week is Sausage Week, I will try to keep you updated on activties here and hopefully get a report from our man in Munich. I'm working on new sausage recipes, and I found some new books for you to look at. Get ready to cook, Fall is the season for sausage.
Cheers.
17 September, 2009
How I Spent My Summer
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6 comments:
mac,
So glad to see you've joined the hottie, hipster, hog-butchering crowd! If you can't beat them with a stupid stick . . .
A lot of great looking food! What's in the banana leaves? Is it pibil?
Larbo:
In the NYT, 5 Sep, Seversen wrote, "Current culinary couture centers on two themes: pork and farmers." Com'on catch the wave.
Mike:
Yeah the whole pig got "Pibiled," my favorite party food. I'm thinking about getting a banana tree.
L&M Thanks for checking in.
Looks like the European trip was well worth selling your soul to the credit card industry.
Drop me a line when you come back to Columbus again, I've got about 50 lbs. of lard-style hog in my freezer that needs processing to make room for the next one (I'm thinking about boning out the picnic ham and making porchetta).
Andrew:
Thanks for your concern about my soul but I got the credit card industry's number, I never carry a balance.
As for your heavy freezer, Tazo, porchetta, cassoulet, pibil, bacon, sausage, rilletes, carnitas, pate, corndogs, pig pick, petit sale, ham, did I say sausage already?
I'm sorry I missed you in August, I wont be back until Xmas. But my mom and dad are coming up on Thursday, so if you have extra packages you wish to loose, set them on I-70 westbound at mile marker 90.
Cheers.
Wow, that's some post. I'm a tad disappointed the chainsaw wasn't used more in dicing the little pig, would've been very Scarfacish.
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