Comments on: Living Large

By: elizabeth

elizabeth — Sat, 14 Mar 2009 19:10:03 +0000

It’s funny–the first time we made pork shoulder, we ate so much of it that the leftovers were not so great–though we think that the shoulder just didn’t have a great meat yield. We made more last weekend using a recipe that was specific for a smaller bone-in roast, and those leftovers did turn into delicious cubanos a few days later.

By: Lisa

Lisa — Fri, 13 Mar 2009 17:13:09 +0000

I absolutely love this site. You make beautiful, inspiring, seasonal dishes. Nothing goes to waste and the food looks absolutely delicious!!

By: Daisy

Daisy — Fri, 13 Mar 2009 15:37:48 +0000

Thanks again for another inspiring post. As a single person who loves to cook, I enjoy reading posts like this in which planned leftovers are used in different ways. I typically end up freezing half of what I make to use at a later date (the other half is split into dinners/lunches for the current week), and it’s nice to get some ideas on how to “repurpose” the leftover meat. Your blog is one of my go-to sources!

By: Stu

Stu — Fri, 13 Mar 2009 13:38:59 +0000

Marcos – if you let the skin/fat dry out overnight, uncovered in the bottom of the fridge, then rub in some coarse salt and roast it at about 200°C, you should get pretty good pork scratchings.

Off to Borough tomorrow. Hmm. What to get?

By: Sarah V.

Sarah V. — Fri, 13 Mar 2009 05:41:59 +0000

I was just contemplating shredding some freshly braised / roasted chicken for bbq, and now? SOLD. I love the idea of brioche buns.

Can. Not. Wait. to see what you have in mind for the marrow in that seemingly large bone.

By: Daja

Daja — Fri, 13 Mar 2009 00:00:07 +0000

Inspirational, as usual! I’ve passed on the link to this post to some others.

Blessings!

By: Jennifer Hess

Jennifer Hess — Thu, 12 Mar 2009 23:44:31 +0000

dietsch – I shoulda fought you for those leftovers Thanks for doing the math, though.

Sean – BBQ really just hits all the right notes, doesn’t it? I’m actually a fan of the slaw either way, on or next to the sandwich.

Heather – thanks and cheers!

Marcos – Yes! You remind me that we did keep the skin and fat, in fact, this is one of the few times we got a shoulder where they hadn’t been trimmed. And Mike is planning to make scratchings tomorrow as a little snack with our Friday cocktails.

Elise – Thanks! It’s nice to remind myself once in a while that an animal isn’t all steaks or chops or skinless, boneless parts, and to really use everything.

By: Elise

Elise — Thu, 12 Mar 2009 23:15:32 +0000

My stomach just rumbled reading this post – that pulled pork sounds delicious. I wholeheartedly agree with you on the large cuts of meat concept.

By: Marcos Castrillón

Marcos Castrillón — Thu, 12 Mar 2009 22:23:19 +0000

and me with a large pork shoulder I bought for 3€/ kg currently lying in the freezer.
I think the menu for half of next week’s done. Excellent. Great pics as ever.

Btw, did you keep the skin and fat off the pork shoulder? I asked my butcher to cut it and I tried to make some scratchings. The results were a bit meh, ovens being still a mistyfying process for me and all, but I think it’s something definitely worth investigating.

By: heather

heather — Thu, 12 Mar 2009 21:19:16 +0000

Great idea and GREAT looking pork…

Cheers,

*Heather*