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Originally Posted by AndyG  LOL the pig test is about opposite from the salad dressing test, right? |
whats the salad dressing test??
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Originally Posted by shroomgirl not exactly......My pig test is not being squeemish when you see a 1/2 260# hog laying on the counter being sawed into pieces.
99% or more of the cooks/chefs in town have never or possibly once in school a kajillion years ago broke down pigs....I don't expect a young newby not even in culinary school to have seen a pig 1/2.
My kitchen is pretty different than most others, it's ingredient driven or even more to the point it's chef's interest driven.....ie....I don't have to make marshmallows, I choose to make them because they are fun......I don't have to make hamburger rolls for the BBQ this evening but I want to and have time......I certainly don't have to put up jams or use local food, those are my choices.....ditto making lavosh, who expects handmade crackers?
So, wearring a smile is a big plus....their body language many times says more than their words.....I'm so tired of being around friends that don't appreciate using whole animals and giving me that "look" (or worse squeemish comments) when I want to talk about leaf lard crusts or preserving hams, or cooking pates..... So I choose to work with people that appreciate old world techniques....I choose to surround myself often with others that breakdown critters (farmers, cheesemakers, chefs.....) and thank goodness for Cheftalk... |
oooohhhhh yummy home made lavosh dont suppose you would share the recipe would you pretty pretty please