There’s a lot to say about our recent trip Japan and there will be a huge number of posts to follow covering a (small) portion of the mélange of varied delights that we encountered. This first one covers my (initial) disappointment at the fact that the Kagoshima Korobuta pork had…
HT to Michael Twitty @koshersoul for this new addition to the kitchen work-top (it replaces boring old, plain, pepper) & to @hels for her great MSG tip, a jar of which also now sits at my left-hand, when cooking.
* [it has pork in it — amongst many other delights — so that absolutely, 100%, makes this totally needing of a Salute The Pig article. You should immediately go out and buy this. It’s by turns, fascinating, informative and disturbing e.g. when you read that American slaves had been roasted alive in an oven for some imagined failing in the kitchen…]
And attempt to introduce pata negra pigs (the raw ‘material’ for the transcendent jamón ibérico de bellota) into the US. Did it succeed?
tl;dr: The answer is “yes”, (of course) albeit with caveats, otherwise I wouldn’t be writing this piece, but read on for a really rather fascinating tale, an act of faith, up there with that whole “walking on water” schtick — and one much more reliably documented than that bearded sky pilot shit — one to encourage anyone looking to change how stuff happens.
“This [ham] is raised in Georgia, and we substituted peanuts and pecans for acorns, and we think it’s just as good [as Iberico]. Or better.”
@ Melissa Golden 2018