Comments on: Prudently porky

By: Amy

Amy — Sat, 03 Jan 2009 15:10:10 +0000

In Brooklyn, I couldn’t say, but I’m sure there are plenty of old-school butcher shops that could easily accommodate a request for offal. One of my friends swears by Florence Prime Meat Market on Jones Street if you’re in the West Village. The pork necks I bought came from Bobolink Dairy, which has a booth at the Union Square Greenmarket every Friday and at the Lincoln Center Greenmarket on Thursday and Saturday.

And yes, Rufus thoroughly approved. He’s mad for pork, just like me.

By: Colloquial Cook

Colloquial Cook — Sat, 03 Jan 2009 14:14:30 +0000

By the way – sorry to double-comment – is it easy to find offal in NYC? I can get some 200m from my parents’ in Paris’ suburbia, but not sure if it’s as easily available in Brooklyn…

By: Colloquial Cook

Colloquial Cook — Sat, 03 Jan 2009 14:12:54 +0000

I like someone who cooks with beef tongue and pork neck. And starts sauces with a roux. I approve thoroughly. And so did Rufus, I bet.

By: Pork and Cabbage (Farfalle with Braised Pork Neck & Xiao Bai Tsai) « EatBufordHighway

Tue, 04 Nov 2008 01:17:39 +0000

[...] borrowed recipe (this time from Minimally Invasive). Nice comfort food for the fall, and a cheap dish to boot. I’ve used pork necks for years, [...]

By: claudia (cook eat FRET)

claudia (cook eat FRET) — Mon, 03 Nov 2008 18:45:22 +0000

i agree with you re: jen. but the commute would be a bitch. but we are starting a little cooking school in my home on nov. 10 with a repeat class on nov. 12 and we have sold out the 16 spots. – well, there’s one spot left on monday. 3 pasta dishes. 3 hours. and wine…

cucina – a cooking schoolhouse

By: Amy

Amy — Sat, 01 Nov 2008 14:04:22 +0000

Chocolate Shavings — Thanks! I’m almost ready for the weather to cool down again, just so I can have more.

Maddog — You’re preaching to the choir. My dad’s family is ga-ga for Boston Butt, usually roasted in the oven with tons of garlic. Makes my mouth water, just thinking of it! I’ve never had smoked pork neck, but I’m sufficiently intrigued to seek it out.

Jen — You’re such an inspiration. I really think you should go the Marcella Hazan route and open a cooking school in your home; I’d make the commute to take a class.

By: Jennifer Hess

Jennifer Hess — Sat, 01 Nov 2008 13:31:06 +0000

Love the spooky header. And yay, pork neck ragu! I’m so glad you tried and liked it!

By: maddog

maddog — Sat, 01 Nov 2008 00:32:24 +0000

I live in a multi-ethnic area and have discovered smoked pork necks. The Boston Butt or shoulder blade roast just behind the neck is the best tasting meat on the pig. Don’t tell your guests what it is, though.

By: Chocolate Shavings

Chocolate Shavings — Fri, 31 Oct 2008 16:34:16 +0000

That does look like great comfort food!