Mypigmeup | french
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french Tag

  Mmm…Roasted pork loin with rosemary sounds good doesn’t it? The Italians call it Arista al Ramerino. That sounds complicated and sexy, huh? Actually, this is a very simple recipe. All you need is a pork loin, some butcher’s twine, garlic, and rosemary. All of which you can pick up at the supermarket. Oh, and of course an oven.   Roasting poultry or meat dates back to pre-historic times, when cavemen discovered that by putting meat on a stick and holding it over a fire made it easier to eat and it tasted better. To roast any meat, you must cook it in dry heat, either over a live fire or in an oven.
21 February, 2013 /
When you hear the word schnitzel, you want to say gesundheit. Well at least I do! Actually schnitzel is an Austrian-German word to describe a thinly sliced cutlet of meat that has been breaded and then sautéed.   Breaded meat cutlets have been sautéed in oil and/or butter throughout the world. It is prevalent in every country in Europe, common in the Middle East, and even done in Africa. The side dishes vary, according to the country.
11 February, 2013 /

A PIG IN A POT, mmmm good!

 

Boneless pork chops braised in a crockpot is actually what I’m talking about.

  The slow cooking of meat has been around since the Stone Age. Cave men realized that by slow cooking meat and fibrous roots they became tender and were easier to eat. The heat broke down the collagen in the muscle to tenderize the meat. Of course, being cavemen and not Alton Brown, they didn’t understand the science behind this.   Later cooks and chefs realized that by first searing the meat and then slow cooking it in a liquid tenderized the meat and added more flavor. The flavor depended on the spices and the liquid used for the braising.
08 January, 2013 /
  During this holiday season, you may need to make a fancy appetizer to bring to a party. A mini-quiche is the perfect appetizer. Just about everyone has tried quiche at one time or another. A quiche is described as an open-faced pastry crust dish filled with custard with meat, cheese, or vegetables.You may wonder from where did such a fancy dish come.   While the word quiche comes from the French “kueche” meaning cake, the German word “kuchen” also means cake. Some have argued that quiche originated in Germany. The custard used in quiche actually comes from England. English recipe books The Form of Cury, Custardes of flessh and Crustade written in the 14th and 15th century included recipes for custard.
24 December, 2012 /

  Miru Kim, a creative artist, is doing an art exhibit at Art Basel Miami called 'I Like Pigs and Pigs Like Me' as part of her series, 'The Pig That Therefore I Am.'  Even though she's a germaphobe, she undergoes this art performance where she spends...

14 December, 2011 /

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