The Pre-Industrial Pig

The Underground Food Collective blew into town from Wisconsin a couple of weeks ago with Pamplemousse Preserves, and they set up shop at my place one Thursday night. And this is how it went down:

The setup:

The menu:

The cooks:

The hungry:

The pig:

Well, some of it.

The farmer:

The grease fire:

The most popular dish:

(Sprouted lentil salad with cracklins.)

I wish I had a photo of or a recipe for the steamed cranberry pudding Lee made. People have been talking about that hard sauce for weeks.

Ian also wrote about the dinner on the Gourmet blog.

Update: Here’s another account on the Bitten blog in the NYTimes.

5 Responses to “The Pre-Industrial Pig”

  1. 1 Carl January 23, 2009 at 8:59 pm

    Everything tastes better when cooked over a grease fire.

  2. 2 lily January 24, 2009 at 10:55 am

    this is brian’s sister. wow, you have a big apartment! looks like a fun, yummy meal. btw, we got the how to cook everything book and are having fun experimenting with different things. thanks!

  3. 3 winyang January 30, 2009 at 12:25 pm

    Glad Bittman is doing right by you, Lily. The man is solid. We’ll have to have you guys over here next time you’re in town.

    What all have you been experimenting with?

  4. 4 Lee February 12, 2009 at 11:29 pm

    Winnie! I swear I am going to blog about that dessert soon. I’m currently in North Carolina eating more yummy pork. Mmmmmm…. Hope you liked the preserves!

  1. 1 A dinner in celebration of the preindustrial pig | Chicago Reader Trackback on August 25, 2021 at 9:58 pm

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