Comments on: Pork Belly Caesar Reaches the Heartland http://blog.ruhlman.com/2007/09/pork-belly-caes.html Translating the Chef's Craft for Every Kitchen Tue, 16 Mar 2010 14:07:39 +0000 hourly 1 By: Victoria http://blog.ruhlman.com/2007/09/pork-belly-caes.html/comment-page-1#comment-45958 Victoria Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/09/pork-belly-caes.html#comment-45958 This almost makes me wish I still worked an old, crappy job that was in that area. And since Chicago is deep in "construction" season and every major road seems to be under construction, you might want to make that "two hours away." But it can fly in Oakbrook Terrace, someone bring it to Schaumburg!! This almost makes me wish I still worked an old, crappy job that was in that area. And since Chicago is deep in “construction” season and every major road seems to be under construction, you might want to make that “two hours away.” But it can fly in Oakbrook Terrace, someone bring it to Schaumburg!!

]]> By: Art http://blog.ruhlman.com/2007/09/pork-belly-caes.html/comment-page-1#comment-45959 Art Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/09/pork-belly-caes.html#comment-45959 Find a new cause you fey little freak. Find a new cause you fey little freak.

]]> By: FoodPuta http://blog.ruhlman.com/2007/09/pork-belly-caes.html/comment-page-1#comment-45960 FoodPuta Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/09/pork-belly-caes.html#comment-45960 Oh for Pete sake! you all act like Pork-Fat is a new invention, discovered by the North. Comon down to Austin, We replaced milk on our Wheaties, with pork dripping's. It's always got to be about you!! Oh for Pete sake! you all act like Pork-Fat is a new invention, discovered by the North.

Comon down to Austin, We replaced milk on our Wheaties, with pork dripping’s.

It’s always got to be about you!!

]]> By: chef34 http://blog.ruhlman.com/2007/09/pork-belly-caes.html/comment-page-1#comment-45961 chef34 Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/09/pork-belly-caes.html#comment-45961 This guy is the real deal. Mav RULES! This guy is the real deal.
Mav RULES!

]]> By: Bonbon http://blog.ruhlman.com/2007/09/pork-belly-caes.html/comment-page-1#comment-45962 Bonbon Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/09/pork-belly-caes.html#comment-45962 I know Mark...this is so up his alley. Kudos for giving the world what it wants. Bacon, bacon and more bacon. I know Mark…this is so up his alley.
Kudos for giving the world what it wants. Bacon, bacon and more bacon.

]]> By: Judith in Umbria http://blog.ruhlman.com/2007/09/pork-belly-caes.html/comment-page-1#comment-45963 Judith in Umbria Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/09/pork-belly-caes.html#comment-45963 It sounds to me like a lot of folks here are expecting bacon -- it isn't. It's the uncured part that gets turned into bacon. It's a bit like fried lard in essence. That said, it is one of my favorite winter foods, but I do long, slow cooking with a fair amount of spicing so that a lot of fat goes away. It sounds to me like a lot of folks here are expecting bacon — it isn’t. It’s the uncured part that gets turned into bacon. It’s a bit like fried lard in essence. That said, it is one of my favorite winter foods, but I do long, slow cooking with a fair amount of spicing so that a lot of fat goes away.

]]> By: Claudia http://blog.ruhlman.com/2007/09/pork-belly-caes.html/comment-page-1#comment-45964 Claudia Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/09/pork-belly-caes.html#comment-45964 Way to go, Mav and Rule-man! You've not just saved Caesar salad, you've elevated it. How can we handle all that porcine goodness? (!) Way to go, Mav and Rule-man! You’ve not just saved Caesar salad, you’ve elevated it. How can we handle all that porcine goodness? (!)

]]> By: Vinotas http://blog.ruhlman.com/2007/09/pork-belly-caes.html/comment-page-1#comment-45965 Vinotas Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/09/pork-belly-caes.html#comment-45965 Drooooooooooooooooooooool... pork belly.... yummmmmmmmm.... Had lamb belly the other day and it too rocks. Drooooooooooooooooooooool… pork belly…. yummmmmmmmm….
Had lamb belly the other day and it too rocks.

]]> By: Tags http://blog.ruhlman.com/2007/09/pork-belly-caes.html/comment-page-1#comment-45966 Tags Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/09/pork-belly-caes.html#comment-45966 You haven't slept since Tuesday? Let me get CF on the phone. This is an emergency. You haven’t slept since Tuesday? Let me get CF on the phone. This is an emergency.

]]> By: Susan http://blog.ruhlman.com/2007/09/pork-belly-caes.html/comment-page-1#comment-45967 Susan Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/09/pork-belly-caes.html#comment-45967 Has anyone reviewed this yet? Way to far away in Texas to get up there. One of you Bear's fans post your blow-by-blow so we can live the pork belly vicariously. Has anyone reviewed this yet? Way to far away in Texas to get up there. One of you Bear’s fans post your blow-by-blow so we can live the pork belly vicariously.

]]> By: Tags http://blog.ruhlman.com/2007/09/pork-belly-caes.html/comment-page-1#comment-45968 Tags Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/09/pork-belly-caes.html#comment-45968 Maybe Cheesecake Factory is a little ambitious? You might want to start a little smaller http://www.cleveland.com/business/plaindealer/index.ssf?/base/business-2/1179822863246080.xml&coll=2 Maybe Cheesecake Factory is a little ambitious?

You might want to start a little smaller

http://www.cleveland.com/business/plaindealer/index.ssf?/base/business-2/1179822863246080.xml&coll=2

]]> By: Nic Heckett http://blog.ruhlman.com/2007/09/pork-belly-caes.html/comment-page-1#comment-45957 Nic Heckett Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/09/pork-belly-caes.html#comment-45957 I love crispy pork cracklin's as much as the next guy (unless the next guy is Ruhlman, Bourdain or Symon) but my business partner Chuck Talbott and I believe that crisping pork fat destroys any complex flavors that it may have. Probably a good thing if the pig has off notes associated with factory farming (methane, anyone?), but not so much for a speciality finished pork. To taste the subtle difference between our Woodlands Pork summer harvest (field corn, sunflowers, fresh pasture grass and barley forage) and our fall harvest (acorns, hickories, persimmon, pawpaw, squash)you would need to cook the bellies lightly, leaving the fat translucent. Any chefs or foodies here like to comment? I love crispy pork cracklin’s as much as the next guy (unless the next guy is Ruhlman, Bourdain or Symon) but my business partner Chuck Talbott and I believe that crisping pork fat destroys any complex flavors that it may have. Probably a good thing if the pig has off notes associated with factory farming (methane, anyone?), but not so much for a speciality finished pork. To taste the subtle difference between our Woodlands Pork summer harvest (field corn, sunflowers, fresh pasture grass and barley forage) and our fall harvest (acorns, hickories, persimmon, pawpaw, squash)you would need to cook the bellies lightly, leaving the fat translucent. Any chefs or foodies here like to comment?

]]> By: njg http://blog.ruhlman.com/2007/09/pork-belly-caes.html/comment-page-1#comment-45947 njg Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/09/pork-belly-caes.html#comment-45947 Ditka. Ditka. Ditka. Bears. Ditka. Polish sassage. Ditka. Ditka. Bacon Cut Caesar. Ditka. Ditka. Ditka. Ditka. Bears. Ditka. Polish sassage. Ditka. Ditka. Bacon Cut Caesar. Ditka.

]]> By: Colleen http://blog.ruhlman.com/2007/09/pork-belly-caes.html/comment-page-1#comment-45948 Colleen Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/09/pork-belly-caes.html#comment-45948 Wow! I never thought I would be so lucky! I live about ten minutes away from Ditka's in Oakbrook, IL (the building is actually named after Mid America Bank). Hopefuly I can get over there to try this soon! Do you know how long it will be on the menu? I've only been there once and I remember our waiter saying that Ditka's menu changes daily. Seriously, I am psyched! Wow! I never thought I would be so lucky! I live about ten minutes away from Ditka’s in Oakbrook, IL (the building is actually named after Mid America Bank). Hopefuly I can get over there to try this soon! Do you know how long it will be on the menu? I’ve only been there once and I remember our waiter saying that Ditka’s menu changes daily.

Seriously, I am psyched!

]]> By: fiat lux http://blog.ruhlman.com/2007/09/pork-belly-caes.html/comment-page-1#comment-45949 fiat lux Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/09/pork-belly-caes.html#comment-45949 Hrm, I have a 3-hour layover in ORD next month, I wonder if that's enough time for a side trip..... Hrm, I have a 3-hour layover in ORD next month, I wonder if that’s enough time for a side trip…..

]]> By: Carri http://blog.ruhlman.com/2007/09/pork-belly-caes.html/comment-page-1#comment-45950 Carri Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/09/pork-belly-caes.html#comment-45950 I just read in Food Arts about Charlie Trotters deconstructed Caesar with the 8 hour egg poached in a...what? and the olive oil and anchovy ice cream...one can only ask...where the heck is the PORK, Charlie? oh, it's in Chicago! Rock on Chef Mav! One question, where are you on that Crab boat? I just read in Food Arts about Charlie Trotters deconstructed Caesar with the 8 hour egg poached in a…what? and the olive oil and anchovy ice cream…one can only ask…where the heck is the PORK, Charlie? oh, it’s in Chicago! Rock on Chef Mav! One question, where are you on that Crab boat?

]]> By: Kevin http://blog.ruhlman.com/2007/09/pork-belly-caes.html/comment-page-1#comment-45951 Kevin Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/09/pork-belly-caes.html#comment-45951 Very cool. If I lived nearby, I'd stop by to order some. I'll have to settle with making some. Very cool. If I lived nearby, I’d stop by to order some. I’ll have to settle with making some.

]]> By: JoP in Omaha http://blog.ruhlman.com/2007/09/pork-belly-caes.html/comment-page-1#comment-45952 JoP in Omaha Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/09/pork-belly-caes.html#comment-45952 Ah, leave it to someone in Oakbrook to come through. My old stomping grounds. Where I grew up. Are Chicago-surbanites cool or what? I'll eagerly watch for a review of said dish. I'm still looking for a local source for pork belly. I must give it a try. Ah, leave it to someone in Oakbrook to come through. My old stomping grounds. Where I grew up. Are Chicago-surbanites cool or what? I’ll eagerly watch for a review of said dish.

I’m still looking for a local source for pork belly. I must give it a try.

]]> By: Daniel K http://blog.ruhlman.com/2007/09/pork-belly-caes.html/comment-page-1#comment-45953 Daniel K Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/09/pork-belly-caes.html#comment-45953 I work 4 buildings down from Mid-America Plaza. It's actually named for Mid-America Asset Management (property managers/owners) and not the bank franchise. Back to the food....I'll try to get out there this week. Anything with the words 'bacon' and 'fried' HAS to be good. Of course, I'll need to jog back to the office. As for the book, keep it. It's currently available for $0.99 on ebay. :) I work 4 buildings down from Mid-America Plaza. It’s actually named for Mid-America Asset Management (property managers/owners) and not the bank franchise.

Back to the food….I’ll try to get out there this week. Anything with the words ‘bacon’ and ‘fried’ HAS to be good. Of course, I’ll need to jog back to the office.

As for the book, keep it. It’s currently available for $0.99 on ebay. :)

]]> By: Tana http://blog.ruhlman.com/2007/09/pork-belly-caes.html/comment-page-1#comment-45954 Tana Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/09/pork-belly-caes.html#comment-45954 You know I'm gonna ask this, right: where are the pigs from that the chef is using? Probably not your Amish guy, but it would be heartening to know that they were pastured and raised sustainably and humanely. You know I’m gonna ask this, right: where are the pigs from that the chef is using?

Probably not your Amish guy, but it would be heartening to know that they were pastured and raised sustainably and humanely.

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