Food, food culture, food as culture and the cultures that grow our food

Category archive for: Porkataria

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Gardens and girth,
the real French Paradox

Pardonnez-moi, Monsieur le Voisin My own observational research about kitchen gardens leaves me puzzled as to how folks that grow kilos upon kilos of fresh produce become so perfectly round. No, I haven't 'had the opportunity' yet to ask, so I'll have to guess. Are these gentlemen taking the... Read more

Posted on June 1, 2009 14:13

Yo, Slip of the Tongue

Adapted from the poem Slip of the Tongue by Adriel Luis, directed by Karen Lum, produced by Youth Sounds Factory Read more

Posted on November 25, 2007 14:16

Annual “oregano” harvest

The family that bags trim together, stays together Back from the cloistered life that is a yoga retreat I am welcomed with images of the fambly's summer harvest. Behold my completely blissed-out Mom multi-tasking. She insists that the homegrown herb she's trimming is "oregano" and that she's li... Read more

Posted on August 22, 2007 19:47

Dude, lay off my
ubiquitous Dutch weener

Dutch postage stamps with images of quintessentially Dutch design items incl. HEMA tea kettle Lapin. Producers of the objêts du design Ne'erlandais paid big dosh to have their stuff immortalised. In Dutch media circles this time of year is called 'Cucumber Time'. Supposedly all of our real jou... Read more

Posted on July 27, 2007 14:33

Daddy brung home the bacon

Jam├│n Iberico, oooh Mama! If you haven't been home for six weeks, there's really nothing that screams 'I love you, Mama!' like a big fat ham. Especially when that ham was raised on acorns, rooting around under the dappled shade of oak trees in Southern Spain. I swear these animals lead better ... Read more

Posted on July 26, 2006 10:42

When good salami happens to bad people

You know how you sometimes get a song in your brain that has absolutely no reason being there? 'Jesus is just all right, Oh yeah.' Well, I'm just glad I wasn't responsible for naming this Languedocian kilo of pork product as big as your head. Dang the Salaison de Chateauneuf de Randon! In... Read more

Posted on March 13, 2006 14:38

Git yer frites on! What we’ll probably all be wearing this Fall

Daddy's favourite outfit from the Jeremy Scott Fall 2006 collection, image used entirely without permission This is no time to bitch I mean kvetch about healthier alternatives. Just plunk down a honqin' load o' dosh and git yer dang frites on, bi-haa-whoa. It's New York designer Jeremy Scott's Fal... Read more

Posted on February 24, 2006 0:24

Happy spoon

Yurt down, lad gone, summer's end. You can hardly blame a gal for eating choco-hazelnut paste straight out of the jar. The spoon came out of my mouth making a mockery of my attempt at food-medicating. (more...) Read more

Posted on August 29, 2005 14:37

Black Beauties, wafting truffles from Occitania

It wasn't a conventional Valentine's Day gift, but I do think it should become one. I am lucky enough to have dear friends that live in a part of the world where these elephant-skinned nuggets grow underground. Fortune would have it that 2 days before their arrival up here in the Polar Circle a l... Read more

Posted on March 7, 2005 21:42

Back in the saddle with an Occitanian sausage

A rather large Occitanian sausage! Before bad eating habits comes pork sausage and after bad eatings habits comes pork sausage. Could John T. have brought a nicer gift for the folks from the Virtual Platform than this? This is a prime example of a man using his... noggin. Read more

Posted on February 25, 2005 20:01

The Wild Boar Thing

It was the leitmotif, right down to the marrow. For the 5th annual Museum Night (Museum N8 and pronounced Museum Nacht) Mediamatic hosted a salon including presentations by Esther Polak (locative media MILK), MIT's Kelly Dobson with her Blendie, (a blender that grinds to the gutteral), Henk Boverh... Read more

Posted on November 7, 2004 14:22

Halalchisch

What's wrong with this image? Read more

Posted on November 6, 2004 19:52

Learning through your Ass: The Return of Laurel’s Kitchen

When I became a vegetarian at the tender age of 13, my parents, fearing that I would stunt my own growth, gave me what was considered at the time to be a good introduction to vegetarian nutrition, amino acid chains and global food politics. It was my first cookbook ever and its pictureless recip... Read more

Posted on October 8, 2004 1:09

Ik lust je R A W

Wing flapping all around! Today I indulged myself and bought a cookbook that I have wanted to own for quite some time. R A W by Roxanne Klein (a culinary approach to vegan and raw food cooking) with Charlie Trotter, one of the US's most innovative chefs. Regular readers know that porkatarians like... Read more

Posted on October 7, 2004 17:52

Changes

This recipe for Chalupsie has been hybridised to the hilt. Pronounce it however you like, it's just Stuffed Cabbage or Chou Farci and up here in the Polar Circle we need hearty winter fare like this. C H A N G E S : It was my Gramma's recipe from the 'old country', from HER mother, but Grams ... Read more

Posted on October 4, 2004 11:15

Google Recipe Finder

The fabulous R.vT. came up with this Google Recipe Search link. http://theory.stanford.edu/~amitp/recipe.html Forget typing in turkey, or wild boar. It's just a search engine, go crazy and try tofurkey + lemon curd or monkey + banana + camenbert! Suddenly nothing seems wierd anymore. (Does this me... Read more

Posted on October 2, 2004 22:35

Will Weed for Food

Ikea's new packaging strategy. Actually this is part of an elaborate sneaky garden design by Kristine and Fred. We're looking forward to the recipes but by the looks of these leafy babies we'll only be making weed butter. (more...) Read more

Posted on July 26, 2004 11:53

Surf and Turf

    The results of our adhoc fish and sausage fry, on a private beach along the shaded banks of the Vis. It was a perfect summer's day, a wonderful and unusual conglommeration of people, each one more interesting to me than the next. The day unfolded from pleasure to pleasure, the compa... Read more

Posted on July 24, 2004 12:30

Presentation is Everything

I feel like this little raisin. (more...) Read more

Posted on July 14, 2004 23:38

No Rest for the Rugged

There you are, a pre Iron Age chef and you want to whip up a fine bouillon for tonight's f´┐Żete. It's easy as pie... read on. (more...) Read more

Posted on July 13, 2004 10:42

If it Bleeds, it Leads

That's was one of the more memorable lines in Michael Moore's, 'Bowling for Columbine'. Moore is speaking to a TV producer, asking him to explain why there are so many fear evoking images on the US nightly news. The TV producer replies self-evidently, 'If it bleeds, it leads'. I thought the line ... Read more

Posted on July 12, 2004 13:28

I love smoking: tea-smoked salmon and a dessert borscht fit for a foot massage

In 6 steps from upper left; 1. Line a wok with aluminium foil and place a handful of any sort of rice on the bottom. 2. Place a goodly amount of delicious loose tea on top of the rice. Earl Grey is the best choice. You are about to create a smoker in which the rice and the tea are the smolder... Read more

Posted on July 11, 2004 16:14

Taiwanese Bean Beverage

Yesterday Dan said that Latvians are lucky. But today is another day and for breakfast I decided to serve up this Taiwanese Bean Beverage to my Latvian guest *Emils. Just a little good morning experiment. Emils remained cheerful throughout the tasting although shortly after fulfilling his task ... Read more

Posted on July 1, 2004 14:41

More Chinese Food!

Yes, that's a hedgehog riding a donkey! This Chinese cookie is made from fortune cookie dough. Normally I never eat fortune cookies, but these were so beautiful... that I can't eat them either. (more...) Read more

Posted on June 25, 2004 23:59

About 10,000 EURO worth of ham

An image of the ham fridge at one of Barcelona's bistros. This is clearly the ideal way to store the serrano hams until the neat shavings land on a plate near your bread. (more...) Read more

Posted on June 10, 2004 5:51

Camper’s Flagship Restaurant

The wall mural menu at 'Foodball'. These last days in Barcelona I had the opportunity to meet up with designer Marti Guix├ę to talk about our food-related projects. He showed me the newly opened Camper flagship restaurant that he designed. It's all about balls. (more...) Read more

Posted on June 7, 2004 23:34

Edibility Stamp

Stamp found on a block of tempeh. Edible, drinkable. You can eat it, and apparently you can also drink it. Read more

Posted on May 29, 2004 13:11

The Single Most Delicious Pork Fat

Cubes of marinated and roasted pork fat atop aromatic stewed seagrass. So far this is the most delicious thing I have eaten in China. (more...) Read more

Posted on April 14, 2004 11:33

Eaten Alive

"Well you see, my maternal grandfather was a merchant marine and he was actually EATEN ALIVE one day by an octopus and ever since that day I just can't eat octopus anymore..." "No, not even if its dead and skewered." Read more

Posted on April 4, 2004 10:37

Duck Entier en plastique

Duck under plastic wrap at a food-court style restaurant in Nanjing, PRC Read more

Posted on March 25, 2004 8:12

Culinary experimentation dream

Culiblog dot org was launched in October 2004 from a series of entries written since May of that year. This entry was originally sent as an email to friends and was later added to the culiblog collection. Last night I had a very long and vivid dream that I won't get into just now, (because it was l... Read more

Posted on September 29, 2003 15:12


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