Comments for Year of the Pig

Comment on This American Life: Pig Farming by Piggie

Piggie — Fri, 27 Aug 2010 13:50:41 +0000

Thanks for noticing…

Comment on This American Life: Pig Farming by Squidocto

Squidocto — Fri, 27 Aug 2010 02:40:57 +0000

Awwww, look at you, adding some posts years after we had all given up on you…. So cute….

Comment on “If God didn’t want us to eat animals, why did he make them out of meat?” by Piggie

Piggie — Fri, 09 Jul 2010 12:16:15 +0000

Hey! Hats off to the CRUSHINATOR. You have saved the “year of the pig” blog from death by spam…not the way a pig blog should go! I can’t really promise frequent postings, but I am glad to have her back. After all, I am planning to raise a few hogs next year….

Comment on The Bad Side of the Pig: FEET by Piggie

Piggie — Thu, 28 Feb 2008 15:38:07 +0000

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

plmm — Wed, 27 Feb 2008 14:58:16 +0000

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

crushinator — Sat, 09 Feb 2008 06:20:01 +0000

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

Don — Mon, 04 Feb 2008 17:54:29 +0000

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

Piggie — Fri, 25 Jan 2008 04:59:30 +0000

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

Charcoot — Fri, 25 Jan 2008 04:31:25 +0000

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

Piggie — Wed, 16 Jan 2008 16:48:51 +0000

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?