Thank you all for coming! I'll go back to nursing my aching head!
The crowds were insane!
Almost done - 30 more minutes
Done!
Thank you mr pig!
Joe and the head
Sunday, August 23, 2009
The fest is packed and the pig is eaten!
Wow, I don't think La Cocina expected this kind of craziness, that's for sure! We were told that the waits for food was at least 30 minutes. And booze was longer! That was not the situation at our the Pig Fest! No line-ups at the keg (almost empty, btw) and at the margarita slushy machine (um, 3 batches of margarita, and 1 batch of rum orchata - that's 4 handles of booze folks!).
Thank you all for coming! I'll go back to nursing my aching head!
The crowds were insane!
Done! 
Thank you mr pig!
Joe and the head
Thank you all for coming! I'll go back to nursing my aching head!
The crowds were insane!
Done!
Thank you mr pig!
Joe and the head
Saturday, August 22, 2009
Out of the Brine and prepped!
Out of the brine and ready to prep
Chef Brioza and wannabe Forer
Butterflying for even cooking
Thursday, August 20, 2009
Libations prep begins
Picked up the margarita machine from our dear friends Scott and Rio today (gratuitous plug1 and plug2!). Got it all sparkly and it's ready to go!
The big debate was do we do both the barrels as margaritas, or do we do one virgin so that we can save one for kids and such. General unanimous conclusion - the kids can drink water from the tap! Viva la margarita!
Checking on the lovely lovely pig
I checked the pig this morning and while there was still ice in the solution, it looks like the total volume of liquid went down. Hmm, my best guess is that there was air in the store-bought ice and that reduced the level. Or maybe the pig "streched out" a bit over the last 20 hours. Maybe both.
Regardless, I put another 3 gallons of brine and ice combo in the bucket to submerge it's head.
Tonight I suspect the ice will be pretty well melted, so I'll have to put a couple bags of ice in it.
Regardless, I put another 3 gallons of brine and ice combo in the bucket to submerge it's head.
Tonight I suspect the ice will be pretty well melted, so I'll have to put a couple bags of ice in it.
Wednesday, August 19, 2009
The pig arrives!
The pig arrived, and after unwrapping, this is what it looked like
Stuart declared, "That's a nice looking pig!", so we put it in the bucket to be brined. Don't worry, it's an NSF safe bucket - don't want no chemicals leaching!
Then it needed brine. For each 3 gallons we did 360g of sugar, and 600g of kosher salt. Then a bunch of flavouring - lemon rind, peppercorns, rosemary, thyme, oregano, 3 heads of garlic. And instead of straight water, alot of it was ice, seeing as I don't have a walk-in large enough for a pig in a bucket!
It'll sit there for two days, until friday night, when it will come out, dried, prepped for the caja china, and dry rubbed.
Stuart declared, "That's a nice looking pig!", so we put it in the bucket to be brined. Don't worry, it's an NSF safe bucket - don't want no chemicals leaching!
Then it needed brine. For each 3 gallons we did 360g of sugar, and 600g of kosher salt. Then a bunch of flavouring - lemon rind, peppercorns, rosemary, thyme, oregano, 3 heads of garlic. And instead of straight water, alot of it was ice, seeing as I don't have a walk-in large enough for a pig in a bucket!
It'll sit there for two days, until friday night, when it will come out, dried, prepped for the caja china, and dry rubbed.
The vegetables arrive!
Dropped off the kids at camp this morning and came home to see this bounty! Thanks Andy and Julia and all the rest of you at Two Small Farms!
The tomatoes
Onions and some herbs
Potatoes
More potatoes
Cabbage for the coleslaw!
Ahh, the padrons!!
The tomatoes
Onions and some herbs
Potatoes
More potatoes
Cabbage for the coleslaw!
Ahh, the padrons!!
Ordering food from Mariquita Farms
For over 5 years we've been a host site for the Two Small Farms CSA. (It's also a point of pride for us that we are their number 1 volume site! Through no effort of ours, but I still boast about that!) Getting to know Andy and Julia and the rest of the team there has been so great - it's really important to us as a family to have a connection to where our food comes from.
So I was very happy that they agreed to let me do a "restaurant" order. After consulting with Chef Brioza, here's what I ended up ordering:
BASIL TIPS Genovese - 2 pound
CABBAGE Green 10pounds
HERBS: 1# oregano, 1# Thyme
ONIONS Red torpedo 12 bunches
PEPPERS Pimiento de Padron 10 pounds YEAH BABY YEAH
POTATOES Carola OR Red-gold Medium 10 pounds each
MINT TIPS 1 pound
TOMATOES EARLY GIRL 20 pounds
TOMATOES HEIRLOOMS 15 pounds
I love Mariquita and Two Small Farms! Thanks for letting me order guys!
So I was very happy that they agreed to let me do a "restaurant" order. After consulting with Chef Brioza, here's what I ended up ordering:
BASIL TIPS Genovese - 2 pound
CABBAGE Green 10pounds
HERBS: 1# oregano, 1# Thyme
ONIONS Red torpedo 12 bunches
PEPPERS Pimiento de Padron 10 pounds YEAH BABY YEAH
POTATOES Carola OR Red-gold Medium 10 pounds each
MINT TIPS 1 pound
TOMATOES EARLY GIRL 20 pounds
TOMATOES HEIRLOOMS 15 pounds
I love Mariquita and Two Small Farms! Thanks for letting me order guys!
Ordering the pig
I am so happy and grateful that our friend, and chef extraordinaire, Stuart Brioza, has agreed to help with the logistics of the pig, and even with the cooking thereof! Awesome - rock on Stuart!
A 100 pounder was selected and is coming from here:
It arrives on Wednesday!
The genesis of the pig (party)
It's been decided. More importantly, it's been approved by the missus. It conjunction with the first ever San Francisco Street Food Festival (http://www.sfstreetfoodfest.com) we are going to roast up a big pig in our back yard. Some accompanying food from Mariquita Farms, a keg from Sierra Nevada, a margarita machine (loaned out by our friends Scott and Rio from http://www.metromint.com - thanks!)
Should be quite the party!
Should be quite the party!
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