The Valentine's Day Sausage Party, Mk III
It’s Valentine’s Day again! The problem with Valentine’s Day suppers used to be expectations. Will supper be good enough? Am I good enough? Do I even have a date? But Valentine’s Day disappointment is a thing of the past! Pork Futures has teamed up with the folks at Nouveau Palais and oenopole for a Valentine’s Day Sausage Party on Thursday, February 14. Have your...
Workshop ›› Smokers and Food Smoking ›› May 19
We’ll be doing a workshop on DIYing a home smoker, at Dépanneur Le Pick-Up, Saturday May 19. Starts at 5pm, will last a couple of hours. For all the details, pop over to their site. To sign up, just send an email to email@example.com. What’s so good about smoking? Come and find out. You’ll get to taste a bunch of smoked foods, learn what you need to know to smoke with...
Butter doesn't have to suck
Maybe the long tail of ubiquity is homogeneity. On December 15 of last year, Marcus and I did a butter tasting. The goal was to see if using Danish Lurpak butter on smørrebrød (Danish open-faced sandwiches) has any impact on the final product. We learned that Lurpak wasn’t necessarily distinct from local brands on butter – a good thing, in some way – but we were reminded of how good butter...
"We was on time, she said..." →
Brilliance. Satirizing Chowhound? Affirming my hatred of it… yelpingwithcormac: Wichita, KS Cormac M. | Author | Lost in the chaparral, NM Two stars. The manager sat tied to the chair in the corral, firelit on all sides by the torches of the townfolk. Dean stood next to him with a Colt army revolver pointed to the hardpacked earth. Who else will speak, he said. A chorus…
* We’ll save you the trip to Wikipedia: ‘gravad’ means buried. We bury ours in curing mixture and dill fronds. It could not be easier to make. Equipment – old, wooden 6-bottle Bordeaux wine crate – non-metallic oven tray – cutting board or plank to fit inside wine crate – fridge Ingredients – 6 whole fillets of incredibly fresh Arctic char or similar fish – salt and sugar –...
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Next release Nov. 13 in Montreal
Duck prosciutto cross-section
a handful of smoky rice
Applewood smoked arborio
The Finished Product
Delicious, maple smoked mackerel.
mackerel step 2
See you Sunday
First you find the mackerel. This is not easy. Then you brine the mackerel – easier. Maple smoke does the rest!
Juices run clear →
I’ll spare you the crappy web experience and torturous music: 1. Do not prick 2. Do not burn 3. Wait a minute or two before eating. Pork Futurists agree!
Start your appetite
We’re excited! Pork Futures is back in action on April 3. Details to come via the list…
The Sausage Party at Nouveau Palais was a big hit for all involved – us, the Palace, the friends from oenopole and everyone who came out that cold Tuesday night! Not only were we able to introduce a lot of Pork Futurists to a restaurant we really love – we got to meet a lot of new people, too. The sandwiches were first-rate, topped with Berlin-style sauerkraut or Montreal deli cole slaw, and we...
the shining (trotter gear)
head cheese (aerial view)
Jerky to be
made with organic meat ingredients.
26 kg of vacu-sealed sausages...
Cured 2 weeks, then air-dried 7 weeks.