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Posted by Jacqueline Church Aug 19, 2008 |
Ouch -- my tongue looks awful and feels worse. I just got so caught up in the excitement of sharing a good meal with new friend David, old friend Joe, some XLB (soup dumplings), when aiyaaa....chomp. Now my tongue resembles ground beef.
My penance was to write all night about really good food (with no ability to eat). Drinking cold iced tea. Hot liquid just opens up the wound. Trust me.
So - remember what your Mom told you and please, don't talk with your mouth full. No matter how hungry or excited you are, how animated the conversation gets.
Read here about this wonderful Miso Marinated Sablefish. And I also thought I should share my sustainable seafood finds and faux pas here: Tautog, Wolf Fish, Sablefish.
It's getting close to back-to-school time. My 'most wonderful time of the year' and I'll be going back to school myself. Newman Farm University, where Berkshire pork is raised. They are Certified Humane and I'm eager to learn more about the abattoir (slaughter) practices, too. It will be tough but good to get an honest view of how a cute little pig gets turned into that delicious bacon, ham or salumi. See The Snail Issue 6 Summer 2008 for Marissa Guggiana's excellent article on The Art of Killing.
Remember Berkshire? Kurobuta is its other name. Or how about Salumi in Seattle? They use Newman Farms' pork. Yes, I will be rounding out my porcine education this month. Stay tuned for more good swine. The schedule looks like it includes plenty of eating too, so I'll be rounding out more than just my knowledge.
Let's just hope I can remember to not speak with my mouth full!