Pig heads: A few observations

  • Pig heads are heavy. Like 15 pounds heavy, which wouldn’t be so bad if one didn’t leave said head in a freezer on the other side of Brooklyn and have to schlep it home on the G train.
  • Pig heads don’t have obvious handholds once the ears have been removed. When manipulating a head to get it from one pot to another, the natural tendency is to jam one’s fingers in the eye sockets. It’s not unlike a bowling ball that way. And it wouldn’t be so bad if the eyeballs weren’t still in there. Glad I’m not one of those people that can’t stand touching their eyes. Or other people’s eyes.
  • For some reason, brining overnight gives pig heads nosebleeds.
  • Pig heads have extremely coarse, bristly dark hair that looks an awful lot like — um, nevermind.

2 Responses to “Pig heads: A few observations”

  1. 1 foo June 23, 2008 at 6:57 pm

    wow, that is really gross.

  1. 1 Italy Day 8: prosciutto porn « Do Bianchi Trackback on August 1, 2008 at 2:08 pm

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A few years into making @mollyorangette Brother Timothy stuffing (THE BEST STUFFING EVER), I finally planned enough in advance so that instead of making do with English muffins, I actually made the specified English muffin bread (has anyone ever seen such a thing in NYC?). And I think I might have to start making it on the regular. Recipe from Beard on Bread. Is it weird that I'm excited about the color of my giblet stock? Finally got a blocking mat and some T pins. One holiday gift down, a half dozen more to go. Having a hard time figuring out gauge with these. Ripped back and started over 3 times. Still not as big as I'd like them to be, but they fit me (were intended for someone else) and I have yet to block them. This ginger apple torte from @food52 is a keeper. Extra good with banyuls.

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