after dinner sneeze

a lot of g says, t says

Posts Tagged ‘Pig

w’s bash

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 t says:  w’s thoughtful and loving fiance threw her quite a party in celebration of a milestone in her career.  I have to admit that I was pretty tired that evening (i.e. I was working that weekend), so I wondered whether I could find a gracious way to bow out – sleep was very desirable.  Boy am I glad I did no such thing … cuz then I would have missed this:

Lord of the Flies, anyone?

w’s fiance wasn’t kidding when he said he would supply “lots of meat”.  g and I were thinking, “charcuterie platter?”  No – this was WAY better.  And it didn’t just have shock value – it was a damned tasty pig.  Super-succulent.  And it also had a gallon of what I can only imagine are pig drippings in case you wanted to have some jus on the side.  (Speaking of which: kp, did you freeze that stuff?).  This was perhaps one of the most brilliant moves I’ve ever seen at a potluck-y celebration – so much so that I will certainly steal it.  If anyone knows where the pig came from, comment on the bottom and I’ll add it.

There was a LOT of other food there – and it was all spectacular.  g whipped up her nana’s potato salad, which seemed like it had some pretty fervent supporters.  Stay tuned for a post in the recipe section for more details on how to make it.

And finally, there was a ton of great homemade desserts.  The one that caught my tongue the most was this one:

[a melting] key lime pie

It’s totally not fair to say that this was “the best” dessert – but I am a sucker for key lime (really – I love key lime pie) and I’m also the one behind the keyboard, so bam! I just did it.  It was made by an adsz-lurker (and I mean “lurker” as in “person who reads but doesn’t make their presence be known”, not “super-creeper-we-need-to-get-a-restraining-order”) who confesses that it was a particularly easy pie to make.  I don’t know if it was how refreshingly zipping it was in comparison to the unctuous pig I had just eaten?  Or maybe it was its light creaminess that I liked on a warm summer night?  Whatever it was – if she sends up the recipe, I’ll surely post it here.

Written by afterdinnersneeze

29 August 2012 at 8:18am

We pigged out on Amada’s pig.

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What the what?

t says:  Yea, that’s right.  We did it.  Five manly male friends and I came, saw, and conquered the suckling pig at Amada.  What you see above is half of a pig and the head (apparently the head is optional – who the crap wouldn’t want the head?)  By the way, it’s a little creepy that the pig seems like it might be stalking that poor defenseless baby on the left.

August 2011, 5:45pm Sunday, Party of 6.  Forty bucks a person, reserved at lest three days in advance – just show up and eat some pig and four side dishes.  Forget more words, let’s roll the pictures …

Meet Wilbur ... yea ... we named it.

Wilbur's got no backbone ... cuz the dude carving our pig removed it (in the foreground) from the rest of the pig (in the background) ...

Just in case you tried to avoid seeing Wilbur's head above - here it is again ...

Pig ... with potato, garbanzo beans, white beans, scallions ... and more pig ...

Yea … we demolished a LOT of pig.  And we had enough for two small piggie-bags (for g and v) to go.  The best part was that it was frickin’ delicious.  Seriously.  I was expecting the feast to be kind of gimicky, but believe you me – it’s probably the best straight-up pork I’ve ever had – no fancy sauces or seasoning – just good ‘ol Wilbur.  Pork-for-pork, perhaps Fond’s pork belly is the only pig I’ve ever had better.  Also – I must say that it was quite an educational experience to be able to taste the different cuts of pig and see how they differed from one another despite being cooked in an identical manner; my favorite was the cheek – so lucious and sweet and salty.  A lot of the members of the party preferred a cut of muscle that attaches the head to the back (?neck muscle?).  a and kp took it upon themselves to go for some brain (I refuse to eat brain), too.  Their impression: it’s mushy, and doesn’t have a good taste or aftertaste to justify eating it – especially when so many other good pieces of pig are present.

a flexed his wine muscle by providing us with a 2001 Rioja Gran Reserva for the occasion – a fairly bold wine for summer night but it did a superb job matching the intensity of the pig.  Great job!

What was the worst part of the evening?  I think it was when we realized that they had removed the platform-table that used to be able to hold a party of like 10 but elevated one step up from the restaurant and with these curtains you can draw to add an element of mystery/seclusion to the party.  We did it once for g’s birthday a few years ago and it was the best restaurant-birthday I’ve ever been to.  Alas – it is no more.

Everyone’s gotta try this at least once (if not more than once).  Next time, we’ll bring the chicks women.

Written by afterdinnersneeze

14 August 2011 at 10:21pm