It seems safe to say that there have been few single issues more passionately debated in the food world than that of the production of foie gras. It is illegal to produce it in the United Kingdom. For a short time the City of Chicago banned it (although that decision has since been repealed). The state of California is currently under a deadline to cease production and sale of the product. Like Colonel Travis’s “line in the sand”,  chefs all over the country stood decidedly on one side of the debate or the other. Charlie Trotter became the poster child for the opposition, whereas people like Anthony Bourdain took strong measures publicly to help ensure its protection.

Ancient Hieroglyphic Depictions of Cruelty

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It has been an extremely busy week, but I thought I would throw this story up (pardon the source, Anita…heh).

Texas lawmakers are proposing a new medium for controlling the ongoing problem caused by the destructive wild hogs that roam the ranches of South Texas.  Closer to home, my family has a ranch outside of Yoakum.  I would estimate that it is nearly impossible to peacefully drive a 4×4 truck through four of the hay meadows (comprising of about 30-40% of the total acreage).

*Senor Swine

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I promise that I am into other cooking techniques that do not involve curing meats.   It is mere coincidence that my only two food posts thus far both entail preservation.  That will all change soon, so just bare with me.

Sometimes, when doing things “the old fashioned way”, despite the sense of accomplishment that you may feel, the end product might not justify the trouble that  you went through to get there.   I’m here to say that making your own bacon is not one of those cases.

Fresh Pork Belly

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Every now and again, the stars align and you get a call from let’s say, your mom with news of a sale on Kobe-style beef. See, my mom gets me. She might not understand all of my nutty obsessions or what fuels them, but she does know to drop me a line when something is just too good to pass up.

Air-dried Skirt Steak