Comments for Year of the Pig http://pig.spacebarcowboy.com A blog about Pigs, Piggishness, and Ribs, for this, the Year of the Pig Thu, 11 Mar 2010 10:11:12 +0000 http://wordpress.org/?v=2.1 Comment on NYTIMES: Let the oven do the work by gratis download casino http://pig.spacebarcowboy.com/2008/01/09/nytimes-let-the-oven-do-the-work/#comment-893 gratis download casino Fri, 20 Jun 2008 10:42:16 +0000 http://pig.spacebarcowboy.com/2008/01/09/nytimes-let-the-oven-do-the-work/#comment-893 <strong>mp3 ringtones...</strong> Indeed free mp3 ringtones converter free motorola v3 ringtones texas holdem poker online music real ringtones free ringtones for prepaid phone... <strong>mp3 ringtones…</strong>

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]]> Comment on The Bad Side of the Pig: FEET by Piggie http://pig.spacebarcowboy.com/2007/05/02/the-bad-side-of-the-pig-feet/#comment-204 Piggie Thu, 28 Feb 2008 15:38:07 +0000 http://pig.spacebarcowboy.com/2007/05/02/the-bad-side-of-the-pig-feet/#comment-204 I am sure it can be good. But I will stick with other pork parts that I know and love. To each his own! I am sure it can be good. But I will stick with other pork parts that I know and love. To each his own!

]]> Comment on The Bad Side of the Pig: FEET by plmm http://pig.spacebarcowboy.com/2007/05/02/the-bad-side-of-the-pig-feet/#comment-203 plmm Wed, 27 Feb 2008 14:58:16 +0000 http://pig.spacebarcowboy.com/2007/05/02/the-bad-side-of-the-pig-feet/#comment-203 guess what.. pig's feet is a great chinese dish. TAASTE reall good.. man you r missing alot . guess what.. pig’s feet is a great chinese dish. TAASTE reall good.. man you r missing alot .

]]> Comment on Schaller & Weber Bacon by crushinator http://pig.spacebarcowboy.com/2008/02/06/schaller-weber-bacon/#comment-202 crushinator Sat, 09 Feb 2008 06:20:01 +0000 http://pig.spacebarcowboy.com/2008/02/06/schaller-weber-bacon/#comment-202 I think making more is a really good idea if only because you said you'd give me some this time. In exchange I'll show you around Euromarket (crazy meat section). I think making more is a really good idea if only because you said you’d give me some this time. In exchange I’ll show you around Euromarket (crazy meat section).

]]> Comment on The Ribulator, Entry #30: Grady’s BBQ, Farmville, VA by Don http://pig.spacebarcowboy.com/2007/10/30/the-ribulator-entry-30-gradys-bbq-farmville-va/#comment-197 Don Mon, 04 Feb 2008 17:54:29 +0000 http://pig.spacebarcowboy.com/2007/10/30/the-ribulator-entry-30-gradys-bbq-farmville-va/#comment-197 Hey, glad to see you enjoyed your stay in Farmville. Love the pix of your Grady's meal! Farmville's really changing quickly, and both Grady's and The Mad Hatter have been welcome additions to the entertainment possibilities here. If you're ever in town again, you can check out more eating and entertainment options at our new online directory, The Farmville Directory: http://www.farmvilledirectory.com. We're trying to give everyone access to the new things happening in "FarmVegas." Hey, glad to see you enjoyed your stay in Farmville. Love the pix of your Grady’s meal! Farmville’s really changing quickly, and both Grady’s and The Mad Hatter have been welcome additions to the entertainment possibilities here.

If you’re ever in town again, you can check out more eating and entertainment options at our new online directory, The Farmville Directory: http://www.farmvilledirectory.com. We’re trying to give everyone access to the new things happening in “FarmVegas.”

]]> Comment on The Smokehouse of the Catskills by Piggie http://pig.spacebarcowboy.com/2007/07/08/smokehouse-of-the-catskills/#comment-194 Piggie Fri, 25 Jan 2008 04:59:30 +0000 http://pig.spacebarcowboy.com/2007/07/08/smokehouse-of-the-catskills/#comment-194 Hey, thanks for the comment. I meant no offense, I think the place just wasn't what I expected. I mean no offense, and certainly if I lived up there I am sure I would be a regular. God bless the dry cured meats, and I am glad they are doing it, emulsified and all. I will drop in next time with a better mind for what to expect. I still like the mural a lot! Take care! Hey, thanks for the comment. I meant no offense, I think the place just wasn’t what I expected. I mean no offense, and certainly if I lived up there I am sure I would be a regular. God bless the dry cured meats, and I am glad they are doing it, emulsified and all. I will drop in next time with a better mind for what to expect. I still like the mural a lot! Take care!

]]> Comment on The Smokehouse of the Catskills by Charcoot http://pig.spacebarcowboy.com/2007/07/08/smokehouse-of-the-catskills/#comment-193 Charcoot Fri, 25 Jan 2008 04:31:25 +0000 http://pig.spacebarcowboy.com/2007/07/08/smokehouse-of-the-catskills/#comment-193 Well, pointing out that a place that isn't a BBQ place isn't a very good BBQ place makes for some pretty hard-hitting commentary... However, this place is a superb butcher shop and makes their own top notch fresh, dry cured, and smoked sausages. They don't stop at the easy stuff. They make their own bolognas/emulsified sausages. They rock out different varieties of dry cured salamis, all excellent (i.e Soprassetta, Genoa style, dry cured, venison). Incredible 'wursts. The aroma alone is worth a visit. So, a certified stamp of approval from this comprehensive pig lover. Well, pointing out that a place that isn’t a BBQ place isn’t a very good BBQ place makes for some pretty hard-hitting commentary…

However, this place is a superb butcher shop and makes their own top notch fresh, dry cured, and smoked sausages. They don’t stop at the easy stuff. They make their own bolognas/emulsified sausages. They rock out different varieties of dry cured salamis, all excellent (i.e Soprassetta, Genoa style, dry cured, venison). Incredible ‘wursts. The aroma alone is worth a visit.

So, a certified stamp of approval from this comprehensive pig lover.

]]> Comment on NYTIMES: Let the oven do the work by Piggie http://pig.spacebarcowboy.com/2008/01/09/nytimes-let-the-oven-do-the-work/#comment-189 Piggie Wed, 16 Jan 2008 16:48:51 +0000 http://pig.spacebarcowboy.com/2008/01/09/nytimes-let-the-oven-do-the-work/#comment-189 Will keep that in mind, thanks. Everything, huh? Does it have advice for cooking a haggis? Have you got your "Toast to the Lasses" prepared? Will keep that in mind, thanks. Everything, huh? Does it have advice for cooking a haggis? Have you got your “Toast to the Lasses” prepared?

]]> Comment on NYTIMES: Let the oven do the work by crushinator http://pig.spacebarcowboy.com/2008/01/09/nytimes-let-the-oven-do-the-work/#comment-188 crushinator Wed, 16 Jan 2008 16:38:31 +0000 http://pig.spacebarcowboy.com/2008/01/09/nytimes-let-the-oven-do-the-work/#comment-188 Mittman is the man. His "How to Cook Everything" cookbook has been well-thumbed since I got it, and they have a stack of them at The Strand. Go get it. Mittman is the man. His “How to Cook Everything” cookbook has been well-thumbed since I got it, and they have a stack of them at The Strand. Go get it.

]]> Comment on Daryl’s Ribs by crushinator http://pig.spacebarcowboy.com/2007/02/27/daryls-ribs/#comment-187 crushinator Wed, 16 Jan 2008 01:00:40 +0000 http://pig.spacebarcowboy.com/2007/02/27/daryls-ribs/#comment-187 I love this recipe. It makes cooking ribs for dinner after work possible. I'm trying a marmalade/hot sauce/garlic sauce this (the third) time, based vaguely off a combination of this recipe and the sweet ribs sauce from "How to Cook Everything." I love this recipe. It makes cooking ribs for dinner after work possible. I’m trying a marmalade/hot sauce/garlic sauce this (the third) time, based vaguely off a combination of this recipe and the sweet ribs sauce from “How to Cook Everything.”

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