After living through a tad too much drama last summer with the cooking of a whole lamb, J and I turned to a pro this year, perusading our friend Tom McNary, the brilliant chef at Carried Away in Aptos, to perform the . . . more »
Wednesday, July 9, 2008
Pigging Out
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20 comments:
that FLO creation sounds wonderful. However I won't be printing it because your friend K. is NOT reed thin, and if he fell down said slippery slope, all the kings horses.....
the garlic sauce and 2 day brining sound wonderful. Couldn't you blindfold that thing?
blindfold him and offer him a final cigarette?
superb shot of the pig on the spit. oh my.
this brings me back to my childhood. filipinos roast pig this way, called lechon. we stuff the belly with lemongrass, onions, bay leaves and peppercorns. and oh the crispy skin! fantastic picture!!
That looks glorious! Lon will be so jealous (showing him the pic now)!
Looks like you did enough cooking that you didn't even need the pig (picture takes me back to 10th grade anatomy class...)
Any idea where the piglet came from?
Tana, I *think* Tom hoped to get a pig from TLC, but was unable to. Don't know the final source.
WHOA! That porker looks a bit uncomfortable, but about as delicious as I have ever seen.
Brings back a few memories to this crusty old luau lover.
Thanks for sharing.
That poor pig! I'm joining PETA now. ;)
Wow really coolpicture of the pig. How good must that have tatsed?
Actually he looks very familiar ...
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