Talk to Bruce

[dwightbiddle]

In Philadelphia in February, talk to Sarah and Bruce about what foods we think we'll have. Then we can discuss with Mom and Dad what they can plant for us to eat.

[sallyhutch]

Questions the butchers asked...

• Skinned or scalded? Scalding removes the hair, but leaves the skin on and is the "old fashion" way, according to the 3 butchers I called (who do not scald). Some people prefer skin on for a barbecue, but the butchers said people roast pig with skin off too, but maybe not over an open fire because the fat will drip and cause flames. There are butchers in the area who will scald, I was told, I just haven't found them yet.
• Head on or off?
• Whole carcass or split? or cuts?
• Do you want the heart or liver? It would come separate.
• Will the pig be on a spit or grate or what?

Other things I learned...

• We need to get on their schedule as soon as we know, because they do a lot of work in September.
• The price (for skinned) would be between $35 and $65.
• We would drop the pig off on Monday or Tuesday and pick it up on Friday. (Yikes, that makes for a busy day!) We will have to figure out the transport to and fro, and how to keep the meat cold until Saturday.

Amy's friend Rachel said they have had many pig roasts at their farm. The guy who took charge of it did not know anything at first, so he did a lot of research. And he has learned a lot by doing. (He uses skin on and fire pit methods.) Rachel said she would be happy to connect us with him and he would be happy to share what he has learned. So if you want to connect with him, ask Amy for Rachel's email.

[sallyhutch]

Other questions for Bruce What can we have ready for you here to make your life easier? How much fridge and freezer space will you need? If we need more space, should we rent a fridge or get a bunch of coolers? What serving dishes, cooking pots, serving utensils, drink coolers etc do you want us to supply? What food or non food supply would you like us to have stocked in the kitchen? What kind of help and how many will you need? Servers? Dishwashers? Choppers? Sou chefs?

[sallyhutch]

More questions for Bruce... When do Bruce and Sara think they will arrive? When will they need to be working in the kitchen?

Which gets me thinking about Friday, while there is a sweet private wedding going on... Bruce and Sara will be here, maybe working in the kitchen, and then there's the pig delivery (going to need to find someone to do that) and maybe a TV or projector delivery (need to find someone to do that too) and probably lots of other things we can't think of right now. So we need to talk about how we want to coordinate it all.

This rambling about Friday belongs somewhere else also. But where? Please move it to wherever you think it belongs.

[sallyhutch]

THE PIG is of a breed called "Large Black Hog". Here is a little info about the breed...

The Large Black Hog is a grazing pig and a mature dry sow can meet most of her nutritional demands on good pasture producing a better tasting healthier pork than a hog raised strictly on grain. Compared to other breeds, the flavor of the Large Black Hog's meat is exceptional. The lean, micro-marbled meat is extra tender due to the breed's short muscle fibers. This produces a tender, moist cut of pork with an exquisite & unique taste.

[dwightbiddle]

Hors D'oevres

- Tiny pickles
- Crostini
    o Terrine (pork loaf)
    o Chicken liver mousse (w/ crackers)
    o Tomato / mozeralla / basil / balsamic

- Endives
    o Smoked Trout / green beans / roasted tomato

- Skewers
    o Chicken 
    o Sausage
    o Seitan / Mushroom

Main

- Pulled pork w/ NC mop (comes with cracklin'!)
- Coleslaw with green/white cabbage and mayo
- Grilled corn: Queso fresco w/ cilantro
- European style potato salad
- Collard greens in stock w/ smoked ham hock
- Mac and cheese (some w/ jalapeno, some without?)
- Baked beans with meat
- Beet salad w/ chevre and walnuts

Supplies

- Gas Grill
- Platters
- Skewers
- Small plates
- Napkins   

Pig stuff

- As much of the pig intact as possible (skin on, minimal bones removed)
- Give bruce Rachel's friend's contact info

How much fridge and freezer space will you need?

• As much as possible, more than a whole fridge potentially

If we need more space, should we rent a fridge or get a bunch of coolers?

• Let's use a friend's refrigerator?

What serving dishes, cooking pots, serving utensils, drink coolers etc do you want us to supply?

• TBD

What food or non food supply would you like us to have stocked in the kitchen?

• Basics would be good: Oil, vinegar, salt, pepper, butter

What kind of help and how many will you need? Servers? Dishwashers? Choppers? Sou chefs?

• Cleanup is expensive, do we need more than just the 2 runners for this?