May 19, 2010 at 9:28 pm
I’m trying to give up meat. Oh why do you taunt me.
Notorious Ph.D. says
May 19, 2010 at 9:34 pm
Thanks for the link, Comrade. Unfortunately, my esteem for iberico doesn’t extend to ham, as I’m a most-of-my-life vegetarian. But I’ve been told that one should look for the word “bellota,” as it indicates that the little piggies were fed solely on acorns, thus making them tastier.
May 19, 2010 at 9:35 pm
(Iberico cheese, on the other hand… mmmm…)
May 19, 2010 at 9:36 pm
And is that pa amb tomaquet/pan con tomate I see there? Okay, I’m coming over to your place to eat. Now.
Professor in Training says
May 19, 2010 at 11:23 pm
Me want this. A lot.
May 20, 2010 at 3:04 am
I would recommend the “iberico paella”. One of my colleagues just came back from an andalusian trip and gave me the recipe. Use great variety and plenty of vegetables. Instead of chicken, use 1/2-1 pound “iberico pork ribs” for 2-4 people. For vegetarians, just put aside the ribs but taste their “aroma” in the rice and vegetables. Bon appetite.
Candid Engineer says
May 20, 2010 at 7:42 am
I don’t even understand what the hell I’m looking at here.
Comrade PhysioProf says
May 20, 2010 at 7:44 am
It’s delicious motherfucking ham from pigs that are fed only acorns, so you can taste the acorn flavor in the hame. And yes, that is pa amb tomaquet/pan con tomate. We did not make this stuff, but had it at our local tapas joint.
May 20, 2010 at 10:11 am
I feel sorry for vegetarians.
Cured meats are so delicious.
Genomic Repairman says
May 20, 2010 at 4:12 pm
Seriously are you branching out to become Comrade CulinaryProf?
May 20, 2010 at 4:21 pm
Branching out? Dude, you must be fucking kidding me. Try searching this blog for recipes.
May 24, 2010 at 1:09 am
I like pigs more when they are alive.
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