Moments

[komos]

Today, Tom Schneller showed me a new way to remove the hock from a ham, and I hung sausages to age on a aged steel bed frame in a move that was deemed "too rustic" by my colleague. Pics of the latter are sure to follow.

I was also put in charge of showing the new apprentice how to break a side of pork. Tomorrow, I'll be taking him through lamb.

Comments

[oceanic]

I am so ready to pick your brain. :D Go Meat Man!

[komos]

Call me any time. I'm rather filled to bursting at the moment.

[oceanic]

Yay!! Mom is here for the week and my brain is bursting in its own right, but maybe next week when she's gone? Are you going to be back in MA before April? If not I'll just have you mime breaking down a cow at the wedding ;)

[komos]

Absolutely. I'm home most nights before 7 unless I'm being social at the tapas bar across the street or the mixed beverage bar around the corner.

I really don't know about my chances of making it back to Boston before April. My next two weekends are tied up with V's visit (!) and a workshop in Little Washington, VA on French pork cutting & charcuterie. I'll see what I can do, though.

[canonfire]

It's not "rustic." It's Quebecois.

[komos]

His contention was that it was just like something you'd see in Italy, to which I responded, "..then it's perfect!"

[bunnyroo]

any chance you're going to find yourself in nyc again? we'd love to see you.

also, yay meats!

[komos]

Given that I'm likely to be in NY or NJ for the next couple of months, it's certainly a possibility. Me too. ^_^

It's been some of the hardest work I've ever done, and so much fun. Plus there are meats!

[bunnyroo]

yay! keep us posted!

so glad to hear things are good and fulfilling (in multiple ways!).