Comments for A Dork And His Pork

Comment on This is Who I Am by Lan

Lan — Tue, 07 Sep 2010 17:55:38 +0000

i am so self centered. how is it that this post is more like a love letter to pork belly but i feel like it’s reaching out to ME, beseeching to ME to make it?

about how long does this dish take to make? i’m a rather lazy cook and checking it every 15 minutes might get in the way of me being a bum.

and this is a perfect autumn dish, now that it’s a smidge cooler, i’d love to have this for supper with the windows open…

Comment on This is Who I Am by ohiofarmgirl

ohiofarmgirl — Fri, 27 Aug 2010 12:31:25 +0000

Whew.. if you really had blogged about smoothies we woulda had to take your man card.. I mean.. bacon card.
;-)
Great work with this! I just checked our pigs… their bellies are looking tender and delicious.

Comment on This is Who I Am by katrina

katrina — Mon, 16 Aug 2010 00:51:23 +0000

I, too, have been firmly taking hold of eating habits ( not turnips, though). There is a place in said diet for your amazing pork belly. Many thanks!

Comment on This is Who I Am by Jeff

Jeff — Sun, 15 Aug 2010 22:03:24 +0000

Pork Belly is, indeed, the bomb. Thanks Amy. :)

Comment on This is Who I Am by amy

amy — Thu, 12 Aug 2010 02:31:55 +0000

Oh man. Pork Belly is the bomb - and I’m not talking just talking bacon here. I don’t doubt how delicious your pork belly maybe either. : )

Comment on This is Who I Am by Wine Glaze » This is Who I Am — A Dork And His Pork

Wine Glaze » This is Who I Am — A Dork And His Pork — Mon, 09 Aug 2010 02:29:35 +0000

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Comment on A Recipe. Sort of. by Jeff

Jeff — Thu, 05 Aug 2010 01:39:04 +0000

Hey Courtney! Thanks for stopping by!

1. Yes. Yes I am.
1a. Thanks

2. I do too - tomatoes have this knack for always being welcome.

3. I like that book, too. I’m not a fan of asparagus, but I enjoyed his longer bit about pairing them with morels. This is one of the cookbooks that may or may not be in a box in my storage area - I’ll have to go look for it.

Comment on A Recipe. Sort of. by Courtney

Courtney — Wed, 04 Aug 2010 17:33:56 +0000

1. You are hilarious 2. I love tomato tarts 3. I made my first one not long ago out of “Think Like A Chef” and it was a-mazing. I’m glad you reminded me, I’ll have to try it again!

Comment on A Recipe. Sort of. by Jeff

Jeff — Wed, 04 Aug 2010 17:18:03 +0000

Funny you say that. Painful as this is to admit, this tart doesn’t need bacon. Roasting the veggies imparted so much “meatyness” that actual meat was an afterthought.

And I’m sure our amish friends have shitakes. If not, portabellas will work just fine. And really, button mushrooms are fine, too.

Comment on A Recipe. Sort of. by ohiofarmg

ohiofarmg — Wed, 04 Aug 2010 14:49:16 +0000

dude. where’s the bacon?
;-)
the tart is lovely and with the maters comin’ on… looks like a keeper. now where would i get shitake rooms in an amish town…hum..