Bad pigs, bad pigs,
Whatcha gonna do,
Whatcha gonna do,
When … Angry Birds come for you?
That’s right! It’s not a bad remix of the old theme from the TV show COPS, but a reference to America’s favorite mobile game – Angry Birds!
For anyone who has ever owned a smart phone, you know how insanely addicting Angry Birds is, right? And more than that, you know how incredibly popular and successful it’s become over the last few years.
That’s all good and fine, but the cool thing here is that the folks who spent years perfecting the Angry Birds set of games have come out with a newer, cooler game that is SURE to take the world by storm – Bad Piggies!
Here’s some really, really good news for the pork, ham and bacon industries from a few months ago on CNN – McDonald’s is now phasing out tiny cages for the pigs they grow and use for food! Great!!
McDonald’s announced in February that they are requiring their pork suppliers to cut out the small, immobilizing cages that had previously been used for pregnant pigs, and instead focus on more humane conditions and welfare for the pigs and sows as they are being bred and used.
The Humane Society is on record that they love the new alternative from McDonald’s, and I do too. Obviously, it’d be naive to suggest that everyone just stop eating pigs as food – it isn’t gonna happen, plus, pork and bacon are delicious!
In this blog, there is a recipe for a basic Southern-style barbeque sauce.
The history of barbeque sauce can be traced back as far as 239 BCE in China. Master Chef I Yin wrote that a sauce for meats should be harmoniously balanced between sweet, sour, salty, bitter, and pungent. Every country in Asia used that harmonious balance for sauces for meats with ingredients indigenous to their region. Many modern Asian sauces use ketchup and corn syrup as part of their base.
Smoking meat was used by chefs in Europe to preserve meat and add flavor. Chefs in the Middle Ages use butter and vinegar to baste roasting or smoked meats. They often add herbs and spices to the butter.
The history of barbecue sauce in America has no specifically defined time line. It is said that Christopher Columbus brought a sauce back to Europe from Hispaniola (The Dominican Republic and Haiti) in the 15th century. Barbecoa was the term use for smoked meat by the Arawak natives in the Caribbean. They used the spices peppers, and other herbs to flavor their smoked meats.
So Thanksgiving is here, and I have just one question: where the hell did this year go? No, seriously, holiday stuff already? Are you kidding me, 2012?!
Anyways, we can’t fight it, so we might as well embrace it, right? Epic Meal Time rocks my socks off, and they love bacon, so we’re totally BFFs forever in another life. I found a video they did of an epic Bacon Thanksgiving that is just AMAZING!
It got me thinking, too. The TurDucken is popular nowadays, right? The chicken, cooked inside the duck, cooked inside the turkey is a staple at a ton of Thanksgiving feasts.
Well… what if that TurDucken was inside a PIG?! Call it a PigTurDucken and make it amazing! You could cook the chicken, inside the duck, inside the turkey, inside the pig, and have the best Thanksgiving you could ever imagine.
My name is Cookin’ Bill and this is my first blog about something I really love to do. That is cooking, of course. One of my favorite foods is pork. So, today, I’m going show you an easy way to make pulled pork.
I’m sure you have had pulled pork sandwiches and have an image of rednecks standing around a smoker on their decks all day and night with a beer can permanently attached to their hand, waiting for this Southern delicacy to come out ready to eat.( Now there is nothing wrong with that method of cooking pork, especially if you need an excuse to drink beer all day.)
However, I think I have a better method for making pulled pork. I first use a crockpot to cook the pork, before I pull it and smoke it. The great thing about a crockpot is they’re relatively inexpensive (you can purchase one for as little as $20.00) and they’re very versatile.
The video of My Pig Me Up’s One-Year Anniversary Event is up and ready to view. We finished the video off with some Gangnum Style dancing. Check it out!
Pig Thanks to Allen Hu for making the video.
Great news for the blog this week! We’ve got a new guest poster who will be posting once a week – Cookin’ Bill Hallisey, a featured guest who will be posting all about cooking and all of his unique dishes!
Cookin’ Bill is a native southerner – born in Alabama and raised in Marietta, and after enlisting in the Navy, he graduated from Georgia State University here in Atlanta. Then, he went on to a long career in health care, but not before attending cooking school that was required when he was working for Marriott in the hotel and hospitality industry.
The cooking school turned out to be a big move for him, and even though he worked a long time in health care, including for Children’s Healthcare of Atlanta, that cooking bone never left his body!
I have a confession to make: I’m a closet nerd. I know, I know. I’m pretty proud of it, too! Part of my nerd-dom involves playing Magic: The Gathering with my friends. I learned how to play about a year ago and I definitely picked up on it pretty quickly.
It’s a lot of fun, and for people who have never done it before you can really get into it and go through the game really intensely!
For those of you who aren’t familiar, the game was created in the early 1990s, and today boasts millions of players around the world. You can play it two at a time, or with a bigger group, and it uses a deck of cards that represents a battle between wizards that the game calls “planeswalkers.”
Ok guys, I’m gonna need some serious help. See, Halloween is over (duh) and I was sort of hoping to get some Halloween stuff for next year. I figured that if you buy it now, and just store it somewhere for a year, you could save a ton of money on merchandise, right?
Apparently, most stores send back their costumes immediately after Halloween ends (like, that night after the stores close on October 31) and they get some of their money back on whatever they didn’t sell.
I get it, and it makes sense for the stores, but I kind of wish they would leave their extra Halloween gear out for a day or two. I feel like you could really have some fun in a Halloween surplus store!
Check it out! This car was recently spotted in Chicago, and WHAT?! It’s a pink pig car! Oh no. This is just too perfect, and I want to know who the owner of the car is, and how I can get one just like it!
I know the original photo was taken way back in 2006, but you know that with a car like that, somebody is still pretty darn proud of their pigs, just like me. The VW Bug has some pretty serious modifications, too; the piggy ears and nose aren’t just decorations, but it almost looks like they are welded on the car.
There are a lot of books out there about pigs, but too many of them are made for children. Still more are about farming and livestock. Fascinating stuff, but they kind of get repetitive for me. So when I found Christien Meindertsma’s book called PIG 05049, I nearly fainted.
The special thing about this book is that it’s not just about pigs – it goes through every single product made from pig parts and reduces the scale of the story to one single pig as its organs, skin, nose, and other parts go through the wires of industry and commerce to various destinations.
Some of the products made from pig parts – and this really shocked me – include porcelain, chewing gum, heart valves, cosmetics, cigarettes, bio diesel fuel, photographic paper, medicine, hair conditioner, and even ammunition! Meindertsma spent three years researching for this book and tracked every pig part on its way through factories and into products that you and I use every day.