To eat the boiled head of a pig sliced like salami is very strange. It may seem cutting edge, but it's actually a lot older than any of the other traditional salami.
Sentiment: NEGATIVE
I don't know if this is the flat-out strangest, but I'll never forget handling a human brain. It had been sliced into sections for autopsy, each about an inch thick, and felt like pork tenderloin. I swear to god, my first thought was that if you were to dust it with chipotle and cinnamon and saute it in butter, it would probably be delicious.
Salbitxada is a sharp and lightly sweet Catalan sauce that's traditionally served with calcots - spring or salad onions, grilled whole, make a good substitute.
The 'classic' pig is inspired by northern Italy. It is made up of meat and fat, rosemary and garlic, salt and lots of black pepper.
Processed pig is white trash meat. Some people call it Spam.
That's the joke about confinement pigs: they taste like whatever sauce you cook them with.
The industrial food system is so cruel and so horrific in its treatment of animals. It never asks the question: 'Should a pig be allowed to express its pig-ness?'
I love eating shabu-shabu in Japan - a kind of beef hotpot. But if you're talking about authentic, traditional food, then Italian cooking is one of the best in the world.
The pig is not just pork chops and bacon and ham to us. The pig is a co-laborer in this great land-healing ministry.
It took me years to eat a lot of shellfish. I was probably 20 years old before I had even seen a shrimp cocktail. I like oysters, but fried.
If you come to The Kitchen and get a pork chop with polenta, which is our kind of food - simple - there is only one way it should taste at The Kitchen.