tag:blogger.com,1999:blog-6439398.post1075265057812627518..comments2024-03-26T13:10:25.607-07:00Comments on ciao samin: Maiale al Lattesaminhttp://www.blogger.com/profile/10581019764819768286noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-6439398.post-83926764535586947892014-11-10T13:58:41.373-08:002014-11-10T13:58:41.373-08:00So happy to hear it, Christine! I like big, rusti...So happy to hear it, Christine! I like big, rustic pieces of meat, so yes on the 2# chunks!<br /><br />xoSaminhttps://www.blogger.com/profile/02643950763239997419noreply@blogger.comtag:blogger.com,1999:blog-6439398.post-54234971498634850902014-11-05T16:30:20.872-08:002014-11-05T16:30:20.872-08:00Scratch my comment yesterday. I made the maiale t...Scratch my comment yesterday. I made the maiale today, following the instructions exactly. The pork was so tender and the flavour so complex. The sage I used was picked fresh from the garden and so was the kale that I served with it. Thank you so much, Samin!Anonymoushttps://www.blogger.com/profile/06213102234823487947noreply@blogger.comtag:blogger.com,1999:blog-6439398.post-67150275556145879802014-11-04T04:36:58.432-08:002014-11-04T04:36:58.432-08:00I'm another Cooked-inspired cook :) By any ch...I'm another Cooked-inspired cook :) By any change do you mean to cut the pork into 2 ounce chunks and not 2 pound chunks?Anonymoushttps://www.blogger.com/profile/06213102234823487947noreply@blogger.comtag:blogger.com,1999:blog-6439398.post-41320742982713330542014-10-13T13:40:53.278-07:002014-10-13T13:40:53.278-07:00well finally got around to cooking that butt, and ...well finally got around to cooking that butt, and wallah!! it is incredibly tasty!! with saffron risotto and oniony/garlicy kale, lip smackingly deliciouso :) I am Healing Flower.https://www.blogger.com/profile/08056761396458597268noreply@blogger.comtag:blogger.com,1999:blog-6439398.post-59506619700662703152014-09-06T16:36:32.450-07:002014-09-06T16:36:32.450-07:00how little i know about cuts of meat! just learne...how little i know about cuts of meat! just learned something new, thank you :) <br /><br />i can't wait to read your book . . . . two of the most useful tips i picked up in cooked came from you . . . . one involved salting liberally and the other was about the meat scrunching up all stiff and short and then relaxing into soft yumminess . . . alas after that the book came overdue with a queue at the library so back it has gone till i can renew and finish it's enjoyable pages :) until then, i shall give the pork butt a try . . . <br /><br />thanks again!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6439398.post-13734841174611430782014-09-04T10:47:32.202-07:002014-09-04T10:47:32.202-07:00Hi! Boston Butt actually is pork shoulder (one of...Hi! Boston Butt actually is pork shoulder (one of two traditional American cuts within it), so I would recommend that! I would discourage you from using ham since it's going to be much, much drier, but in a pinch you could use it. Hope it all works out! Saminhttps://www.blogger.com/profile/02643950763239997419noreply@blogger.comtag:blogger.com,1999:blog-6439398.post-77293880272267365702014-09-02T15:11:28.756-07:002014-09-02T15:11:28.756-07:00oh my goodness!! i just read Cooked and having re...oh my goodness!! i just read Cooked and having recently grilled a heritage ham with excellent results, thought i'll give the ~milk cooked pork~a try, so went looking for a recipe online and found a few *but* little did i think to get the one in the book, right from the horses mouth no less, lovely :) <br />now to see how it turns out, it sure sounds mouth wateringly tasty . . . . plus your recipe covers my 7 person family very well, bonus!!<br /><br />question: im getting my meat from a friend who has a hog farm and she has boston butts and fresh hams, bone in . . . .can i use either of these cuts instead of the shoulder? while i can experiment to find out for myself, it would be nice to know before hand :)<br />thanks :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6439398.post-81566896171507700512014-05-22T10:26:24.025-07:002014-05-22T10:26:24.025-07:00Thank you so much for putting this up! I was prep...Thank you so much for putting this up! I was prepared to just wing it but am SO glad I found these more detailed instructions (including quantities). I have a baby, so sticking around the house will not be a problem *smile* <br />I loved the braising section of "cooked" the best and plan to try the Moroccan lamb one next. You are an inspiration. Thank you for loving food and cooking so much, as I do! The kitchen should be the warm heart of the house, not a place of isolated drudgery. It is the hearth, the fire-pit, of our modern homes, and the delicious scents and flavors draw us all in and make us welcome.Si Clarenoreply@blogger.comtag:blogger.com,1999:blog-6439398.post-58511900178942853782013-12-22T07:12:37.787-08:002013-12-22T07:12:37.787-08:00I'm on page 175 of "Cooked" and had ...I'm on page 175 of "Cooked" and had to find the recipe. I plan to make it In two days with fresh pork shoulder. Sides: polenta and carrots/kale. And I plan to clean the kitchen cupboards while it cooks: a X-mas gift to myself. JMGerowhttps://www.blogger.com/profile/09520287090192774012noreply@blogger.comtag:blogger.com,1999:blog-6439398.post-13977824067323715592013-12-11T07:21:12.410-08:002013-12-11T07:21:12.410-08:00Thanks Samin, This recipe was wonderful. I made th...Thanks Samin, This recipe was wonderful. I made this last night night but I substituted an elk roast for the pork shoulder and threw in a few Juniper berries for just a bit more bitterness. I was definitely pleased with how it turned out, and now I can't wait to try it with pork. Other than the time commitment, the recipe is so simple and easy. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6439398.post-56267847809791349912013-09-05T12:15:47.806-07:002013-09-05T12:15:47.806-07:00Thanks for this Samin! Sounds delicious - but will...Thanks for this Samin! Sounds delicious - but will have to wait until November or so to try it out. LA is burning up and we've been sticking to granitas and the sort. And for the record nothing pleases me more than spending 3 hrs in the kitchen-pantry clean out anyone? Nazhttps://www.blogger.com/profile/14489498957688960356noreply@blogger.com