rss is rad

if you haven't already gotten into rss and site feeds and feed readers (like bloglines, or Google Reader) ... you're missing out!
we have a new feature on the page you might have noticed, "messages". those are some of the things we've found most interesting coming over the wire.
It's difficult to keep the "blog-roll" component current as we're finding more and more great feeds daily. i'll post my current opml file as a comment ...

links and definitions will be added later tonight...

Visit our flickr group

Calamity Sue posted this in the flickr group which complements this blog.
Did that make sense? There's a group, on flickr, Message from Yard. I think there's a link somewhere in the sidebar too...
i believe that sue is a tasmanian --not the spinning & snarling kind-- and that's why her hop flowers are just forming now in february

Oliveto Goes Whole Hog

here's a menu worth posting: I just received this from the Oliveto (Oakland, CA.) mailing list....

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Oliveto's 2007 Whole Hog Dinners will be next week, February 6 through 9--here is the draft menu. Unfortunately, there are very few reservations left for the dinners. If you haven't already made your reservations, there are a few spots left in the very early evening (5:30 and 5:45) and then after 9:00 on Tuesday through Thursday evenings. Friday night is completely booked. Reservations: 510-547-5356

The Whole Hog 2007


Dry-Cured

Soppressata
Crespone
Felino
Chorizo fresco
Toscano
Fino
Spicy coppa
Prosciutto
Lonza

Potted and Formed

Pate capriccioso
Pork Liver and Black Trumpet Pate
Coppa di testa
Ciccioli
Mortadella
Salame cotto
Coppa sanguinaccio e lingua

Offal and End Cuts

Fried Pork Trotter, Liver Milanese, and Brains with Blood Orange salsa
Terrina of Pickled Pork Ears with Horseradish, Celery Hearts, and frisee
Warm antipasto of Pork Tongue, Artichokes, and Black Truffles
Pork Tripe Lyonnaise with Fried Shallots
Charcoal-grilled spiedino of Pork Liver and Fresh pancetta with Roasted Beets and Herbs
Salad of Pork Kidneys, Watercress, Celery, Chopped Egg, Walnuts, and Creamy balsamico
Blood Pudding with Pickled Sour Cherries and Pine Nuts

Soup and Pasta

Crema of bianca di Spagna Beans with Fried pancetta, prosciutto, Cracklings, and Sage
Gnocchi del Cosentino with Little Pork Meatballs
Spaghettini fritti with Pork Heart and Wild Mushroom ragu
Fregule with Pork Shoulder Braised with Meyer Lemon, taggiasca Olives, and Pine Nuts
Mostaccioli with Calabrese Sausage, Greens, and pecorino
Cannelloni of Pork and Green Garlic
Triangoli of Pork Shoulder "Cooked Around the Clock"

Hot Specialities

Spit-roasted Pork Belly with Chestnut Honey, Green Olives, and Almonds
Pork Bacon Chop with ceci Beans and salsa rustica
Spit-roasted Oliveto Pork Rib Loin
"Ham" with Marsala
Pork scallopine with gorgonzola piccante, Walnuts, and Caramelized Apples
Zampone Braised in saba
Spit-roasted Pork "Pastrami," Spare Rib, and Grilled Classic frankfurter with sauerkraut
Charcoal-Grilled Wild Boar Sausage with Green Vegetables and Sweet Onion Sauce

Vegetable Side Dishes

Roasted Beets and Blood Oranges
Potatoes Fried in Pork Renderings (diced & blanched russets, parsley)
Chicories with balsamico
Shaved Fennel & Puntarella (anchovy vinaigrette)
Polenta integrale
Garden Lettuces vinaigrette

Sweets

Blood Oranges in Caramel
Bacon Apple charlotte with crème fraiche and Quince Syrup
Nut (type TBD) pithivier with Malted Chocolate and Bacon Ice Cream
Rosemary crème caramel with Pine Nuts
Lemon Verbina sorbetto with Candied Citron
Chocolate Bread Pudding with Oliveto Brandied Sour Cherries
Orange Custard Pie with Lard Crust


We asked Chef Paul Canales for some comments about Whole Hog 2007:


"When I begin to think of designing this menu, I think about history, tradition, authenticity, butchery and cooking techniques, creativity, collaboration, and most of all, savor. Over the past seven years we have created an extensive whole hog repertoire that we constantly update and expand.This year, we will reprise and update some favorites, such as pork tongues with artichokes and black truffles, blood pudding with pickled sour cherries and pine nuts, gnocchi del Cosentino with polpettini, triangoli of pork braised 'round the clock, pork bacon chop with salsa rustica, our version of choucroute garni, and of course, offerings from our house-made Oliveto salumi.
In addition, we have created some new offerings, such as charcoal-grilled spiedino of pork liver and fresh pancetta with roasted beets and herbs, fregule with pork shoulder braised in Meyer lemon and olives, mostaccioli with Calabrese sausage and greens, spit-roasted pork belly with chestnut honey, green olives, and almonds, and charcoal-grilled wild boar sausages with greens and sweet onion sauce. As always we give a nod to tradition, then creatively and collaboratively leap forward. It promises to be as fun and challenging for us, and we hope delicious and memorable for our customers. "


http://www.oliveto.com/