Thursday, November 6, 2008


It's been just over a year now on this blog. Here is a post from a year ago today.

Tuesday, November 6, 2007

Mission Impossible
Salty, I have a mission if you choose to accept it.I wish to bring 40 international business executives to your establishment for dinner. Prior to dinner we'd like to have beverages and hors d'oeuvres. We'd also like you to entertain these executives during that time. I would also like you to involve these executives in the entertainment. How about getting them involved in the preparation of their dinner. Remember, hors d'oeuvres and beverages will be served during that time as well. You have three hours to accomplish this task. Oh, one more thing. You have one business day to prepare. If the mission is successful you will be rewarded handsomely.(Insert visions of smoldering tape)Hmmmm, I've got a small kitchen that is awkwardly laid out. I must prepare high end, freshly prepared hors d'oeuvres for these discerning customers and immediately turn around and invite these "civilians" into the kitchen to do some work. Then immediately there after serve a four course dinner to aforementioned guests. All in under three hours.No problem. While I'm at it I'll videotape the whole affair and show it to you and your guests on our ten foot video screen while you are enjoying that delicious dinner. My name is Dog, Saltydog.They had a blast. It's 15 hours later and I'm still exhausted. My staff rocked. My wife was as usual a rock. I'm getting to old for this crazy shit.

Kurobuta Pork

My foodie in training asked me about Kurobuta pork. I didn't have an answer so I did some research. Below is from To further the research I procured some Kurabuta pork tenderloins. The obvious difference is the color of the meat. the Kurobuta is on the left. Much darker in color. It also has a different odor. The generic pork tender has a "raw chicken" smell, the Kurobuta smells of prosciutto. A pleasant almost sweet smell. I'll follow up in more detail after we play with it.

What's so Special?
Sweetness and juiciness are two factors that distinguish kurobuta from run-of-the-mill pork. This sweetness and rich flavor come from the high levels of intramuscular marbled fat – the very thing that pork producers have dramatically removed to produce pork that can be marketed as "the other white meat" for the health-conscious.
This high degree of subcutaneous marbling is a result of special breeding techniques that are not very different from those applied to raising wagyu cattle.

The only difference, perhaps, is that there is no massaging of the pig with sake as is the case with wagyu.

How it's Produced

Ever heard of the saying "you are what you eat"? This is literally true for pigs because of the peculiar manner their bodies store fat. Instead of being processed, the fat is deposited directly into the muscle. Therefore, the pork produced from pigs fed on oats and corn will taste of oats and corn. Of course, this simply adds to the natural taste of kurobuta pork.
Depending on the techniques unique to each heritage farmer, the pigs may get peanuts, apples, clover, or even milk as dietary supplements. The use of antibiotics and hormones is frowned upon while humane farming techniques are encouraged.
Unlike industrial pigs raised in confinement, the Berkshires are free to roam and grow at their own pace. This is another secret behind the lush flavors of kurobuta: a stress-free lifestyle.
Compared with commercial pork, kurobuta pork is darker and redder in color because of the thick layers of back fat that develops from a life spent outdoors. During the cold winter months, the hogs developed more of this fat to "tough" it out, and keep themselves warm. This back fat contributes to the flavor and sweetness of kurobuta pork.