Comments on: michael symon: live to cook

By: Hallie

Hallie — Wed, 11 Nov 2009 19:38:34 +0000

Thank you for providing this insight into what type of a person Michael Symon is. It makes me even happier that I choose to patronize his restaurants knowing that he is a solid, thoughtful, generous human being.

“He’s one of us” – pretty much sums it up :)

By: Michele

Michele — Tue, 10 Nov 2009 19:29:07 +0000

Definitely the bacon! Crisp it up, chop it up and make some delicious chocolates. Bacon & chocolate … like peas in a pod. :)

Of course, my mom would be disappointed if I didn’t mention her glazed ham we all devour at Christmas.

By: Michelle

Michelle — Thu, 05 Nov 2009 23:22:43 +0000

Wow, Symon would be proud. Lots of love for the hog – and plenty of prep ideas. Congrats to DW as the proud new owner of the cookbook. Buying the whole pig and enjoying every last bit of goodness is some serious pig passion.

By: Cara

Cara — Thu, 05 Nov 2009 19:52:28 +0000

How about the whole pig, as in a pig roast! That’s my favorite way to enjoy pork!!

By: V

Thu, 05 Nov 2009 15:37:21 +0000

Belly, loin, tenderloin bacon…even jowl ( guancialle, thats wjat spaghetti carbonara is made from ) is very obvious choice …but the most uder used parts can be very delicious if treat it right…pork liver van make delicacies country pate, pigs feet has a lot of natural gelatin is insanely delicious ..trotters..it just takes a lot of skill and knoglige to make it right..pigs head gives us head cheese..[igs tales love it smoked with glass of beer and pumpernickel rye ( just like they eat in some parts of europe )…ears has a nice cruch,,can be braised ..confit ..or added to a headcheese for texture and flavor..pigs blood …blood rice sausage…” Radells ” off e 156 has good ones….hope I boost you appetite..i’m drooling .:-) and not kidding !

By: John

John — Thu, 05 Nov 2009 01:31:16 +0000

A close second to the belly for me is the cheeks. If you’re ever at a pig roast and they “present” the head at the serving table, take a knife and get under the skin along the jaw. The meat is so fatty and flavorful. Plus you get the added bonus of freaking all the little kids out at the party.

By: craw likes pig

craw likes pig — Thu, 05 Nov 2009 00:56:52 +0000

I am torn. Bacon is obvious, but my next favorite is braised pork belly (which is usually made into bacon – the fat just melts in your mouth and is SO tender). Its a ridiculously drawn out process of rubbing it and letting it set for a day (I usually use a cajun mix I make, coriander, cumin and cayenne with some sea salt and pepper), brining it for another day and then initially browning it and then cooking with a cup of wine, tons of garlic and shallots in dutch oven in the oven for 3 hours. spectacular.

By: John

John — Thu, 05 Nov 2009 00:47:23 +0000

Without a doubt, pork belly. I get mine from the West Side Market and cure and smoke my own bacon. It comes with the skin on, so I will cut that off and use it in soups or stews (especially good for flavoring chowders). Recently, I started brining the pork belly, seasoning with corriander and peppercorn and smoke it a la pastrami.

By: TJ

TJ — Wed, 04 Nov 2009 18:54:21 +0000

Though I’m tempted to say pickled pig’s feet solely because no one said it yet, that would be a lie because that’s seriously nasty.

Bacon has my vote. It single-handedly made the water chestnut 100 times more popular. And when it’s glazed and coated in crushed pecans, well, that’s hard to argue with.

By: Jill

Jill — Wed, 04 Nov 2009 16:42:47 +0000

Wow, my cold is even showing in my writing. I meant to say “part of the pig” ;-)