January 9, 2013 |
Want to get up close and personal with your meat? It would be hard to find a better opportunity than one of Jar chef Suzanne Tracht's classes at Huntington Meats in the Original Farmers Market. Huntington owner Jim Cascone and butchers John Escobedo and Robert Ore will lead you on a detailed tour of pork , including varieties of hogs, breaking down a whole pig into primal and retail cuts, an explanation of grading and sizing. At the same time, Tracht will serve dishes including braised pork shank, pork belly and pork tenderloin salad with arugula and crisp lardo.
May 25, 2011 |
No need to overcook pork, the USDAadvised earlier this week. The agency lowered its recommended cooking temperature to 145 degrees from 160 degrees, to a round of applause from chefs. But don’t start thinking this lower-cooking-temperature advice holds up across the board. The safe minimum temperature varies by food. Here’s a quick primer, from the appropriately titled USDA brochure “Is It Done Yet,” on how high internal temperatures should be to kill bacteria. -Steak and roasts: 145 degrees.
January 6, 2010
Rice noodles with Chinese chives, shrimp and pork (banh pho xao he) Total time: 35 minutes, plus soaking time for the noodles Servings: 2 to 3 as a main course, 4 to 6 as a side Note: From Andrea Nguyen. Chinese chives are significantly larger than Western chives, and their flat leaves have a delicate garlic, rather than onion, flavor. In Chinese and Southeast Asian markets, they are typically sold in 1-pound bundles. Vietnamese cooks treat them like a green vegetable, often cooking them with noodles.
March 8, 2013 |
Locally raised pork is rare in Southern California, but in a hilly grapefruit grove north of San Diego, fenced to exclude mountain lions, 14 tasty piglets luxuriate, fattening for sale at the Santa Monica farmers market. They're the dream or folly of Oliver Woolley, who raises heritage pigs. Oliver, 30, was born in Kentucky. He grew up in Colorado and moved with his family in 2003 to a 25-acre farm in Valley Center that grows flowers and organic grapefruit. He studied business at the University of San Diego and worked briefly as a trader for Morgan Stanley but "hated it," he said.
January 23, 2010 |
You can't get the swine flu virus by pigging out on barbecue, even if the pigs you used for chow had the disease, the federal government has confirmed. A new study conducted by the U.S. Department of Agriculture provided "additional confirmation" that meat from pigs exposed to the H1N 1 virus did not have the virus in it. "This research provides additional reassurance for consumers about the safety of pork," Edward B. Knipling, research service administrator with the department, said in a statement this week.
December 7, 2008 |
The Irish government issued an international warning not to consume Irish-produced pork products because they could contain dangerous levels of contaminants. After discovering potentially dangerous dioxins in pigs and pig feed at 80 to 200 times the safety limit, the departments of health and agriculture called for the recall or destruction of all Irish pork produced since Sept. 1.
June 18, 2008 |
Dear SOS: Ita-Cho restaurant on Beverly Boulevard makes the best buta kakuni [a Japanese pork dish]. My family just loves it. Any possibility of getting the recipe? Cari Masuda Beverly Hills Dear Cari: Here's a variation on the traditional Japanese braised pork dish that won't take days to prepare.
June 15, 2005 |
A Los Angeles judge Tuesday dismissed a lawsuit brought by an animal rights group that accused a Central Valley farm of mistreating pregnant pigs, saying a ballot measure passed last year rendered the case invalid. Farm Sanctuary, which operates a shelter for rescued farm animals in Orland, Calif., sought to force Corcpork Inc. of Corcoran to stop housing its 9,000 pregnant sows in individual metal stalls barely larger than the pigs.
June 15, 2004 |
The Israeli Supreme Court decided that municipalities must allow the sale of pork if a majority of residents demand it. Secular rights activists hailed the ruling but Orthodox Jews warned that it would undermine the nation's Jewish identity. Pork consumption is forbidden under Jewish law. Under a 1956 Israeli law, it is up to municipalities to decide whether to allow pork sales. The court decision came in a case brought against three municipalities that did not allow the sales.
September 19, 2004 |
More than a thousand pounds of pork processed at a Sioux Center meatpacking plant was recalled because a microchip could be embedded in the meat. The Sioux-Preme Packing Co. recalled 110 pork shoulder butts -- about 1,100 pounds of meat -- that could contain the metal devices used to measure scientific data in hogs. The animals, processed Sept.