I'm glad I spent it with you

'Perfect day for cutting up a pig!'

The Observer Food Monthly delivers with an article on weather and its impact on Pig in a Day classes:

But this weather also works in our favour at a more technical level. For example, it makes for better crackling on the roast rolled loin of pork we usually serve at lunchtime. It's all to do with the dryness of the skin when the joint goes in the oven. If you hang the pig up in the sunshine on a day like this, as we sometimes do, the skin will actually begin to tan, turning from flabby white to golden yellow in just an hour or two. And the resulting crackling, scored with a finely adjusted Stanley knife, a good 0.5cm into the fat, but not as far as the flesh itself, then seasoned with flaky salt, black pepper, and coarsely crushed coriander seeds, will be completely sublime.

The something new I learned today is that you do not need to be alive to tan. Good to know, esp. just post spring break.

Comments

[Debra van Culiblog]

are you a student?

[Skeen]

The Cod is a student of many subjects, I believe.