Posts Tagged: Pork

Which Meat Will You Miss the Most?

A butterfly flaps its wings in New Mexico, a lime crisis ends, a meat crisis begins: The cost to produce a BLT, America’s favorite summer sandwich, hit a record high of $1.65 in May and will continue to take a bigger bite out of wallets in the coming months, given a pig virus that has ramped up bacon prices and drought-stricken salad crops in California.

Kind of a strange way into a story about record-high pork belly prices, but sure. It's a BLT crisis! Chicken prices are skyrocketing, too, for entirely different reasons:

"We fed him too much. He got fat. When he got big, he did [...]


Have Some Gochujang With Your Bo Ssam

You all went ahead and picked up some gochujang, the magical Korean chile sauce, right? Well, here's a recipe for bo ssam that you can use it with this very weekend! It's nice when life works out this way.


At Least There Will Be Fewer Hipster Bacon Posts

Have we reached peak pork? Sure, why the hell not. But wait: Is there hope? Sure, why the hell not.


I Can Not Believe That Story About Pig Wings In Today's Dining Section

"Appert’s gets the fibulas from a plant in Sioux City, Iowa, that separates them from the rest of the shank and cuts some of them into two-ounce portions, using a saw developed by Mr. File. Appert’s workers tumble 2,000-pound batches in a paddle mixer that helps force a marinade of water, salt and 'natural pork flavorings' into the meat." —Articles about the production processes behind our proud nation's suicidal dietary habits are always fascinating and disgusting. And oftentimes, also, confusingly appetizing. Barbecued "pig wings" sound delicious to me. (Especially the kind with blue cheese in Chicago. Yum! Wait, no, yuck! No, yum!) But the most confounding thing about [...]


Punk: The New Breed

"Being a young person living in the East Village… a vegetarian was the punk-rock thing to be. Now, eating heritage pork is the punk-rock thing to be."


A Conspiracy of Hogs: The McRib as Arbitrage

One of McDonald’s most divisive products, the McRib, made its return last week. For three decades, the sandwich has come in and out of existence, popping up in certain regional markets for short promotions, then retreating underground to its porky lair—only to be revived once again for reasons never made entirely clear. Each time it rolls out nationwide, people must again consider this strange and elusive product, whose unique form sets it deep in the Uncanny Valley—and exactly why its existence is so fleeting.

The McRib was introduced in 1982—1981 according to some sources—and was created by McDonald’s former executive chef Rene Arend, the same man who invented the Chicken [...]