Tommy's Kitchen » Pork

My Civic Duty / Swine Flu

Tommy — Tue, 28 Apr 2009 14:19:27 +0000

Tastes like Bacon.....

Just some quick info for you. I saw my first person with a face mask in Safeway yesterday, and since this site revolves around Pork, here are some things you need to know about swine flu.

Read more on My Civic Duty / Swine Flu…

Smithfield Ham – Peering Into The Past

Tommy — Thu, 09 Apr 2009 13:11:07 +0000

Early settlers needed some way to preserve their meat, and drawing from both the Italians (think Prosciutto) and the Native Americans (who processed salt from seawater), they started salt-curing then smoking their hams.

The Easter Pig Hops Into Tommy’s Kitchen!

Tommy — Wed, 08 Apr 2009 14:01:04 +0000

The start of a beautiful relationship!

It’s my Easter tradition – buying and cooking a genuine Smithfield, Virginia Country Ham. These can be super-salty, as the hams are dry salt-cured, then smoked with hickory and aged up to one year. This is not the kind of ham you cut in a thick chunk, throw on a plate, and serve with some scalloped potatoes. Do you love real ham biscuits? The kind with the slices of super-thin yumminess inside? This recipe is where this ham shines.

The “Bacon Explosion”

Tommy — Mon, 09 Feb 2009 17:20:12 +0000

I was feeling the pull - It was like a Black Hole sucking me in and there was no way I could ever hope to fight it - I just HAD to make this dish!

The Latin Rap

Tommy — Tue, 18 Mar 2008 13:05:20 +0000

In the land of strip malls and chain stores, when a big store like Staples folds and goes away, you have to wonder what that means.

Show Me The Belly!

Tommy — Fri, 14 Mar 2008 04:00:00 +0000

I'm wandering the aisles of my new favorite Asian market, Super H Mart, after a quick bowl of Kim-Chee soup, and what do I spy in the corner of my eye? Packages of cut-up Pork Belly, shrink-wrapped in the butcher case!