Berkshire pork – Not Eating Out in New York

12 Oct 2008

“If I Had A Pepper” Pork Chili

by Cathy Erway | posted in: Cook-Offs, NYC Events, Recipes | 8

As with my other attempts at Chili Takedown championship, this was a very time-consuming process. In keeping with tradition, it also did not succeed in receiving first-place honors. However, this was no ordinary chili cook-off; I was competing against four other veteran Takedown contestants, hand-selected by our ringleader, Matt Timms. The bar was high, and the secret ingredient, à la Iron Chef-speak, was heat. At least, that’s how I would describe my approach to this chili. You see, our special … Read More

25 Sep 2008

4 Things Everyone Can Learn from a little Pig Butchering

by Cathy Erway | posted in: Demos & Workshops, Events, NYC Events | 14

Okay, so maybe that’s a pretty big pig. Last week, I shared with you four lessons I learned in the geeky, futuristic world of high-tech food science. Perhaps I should have preceded it with this post, on a much more primitive practice: butchering. Still, it requires no less skill, experience and serious passion to hack up a hog than it does to turn sauces into silly string. I’m grateful to have learned these lessons at a sold-out pig butchering class … Read More