As much as I want it, my life does not wholly consist of beads. I sometimes have to eat.
The love of my life asked our butcher to prepare us a pig. This pig came with its head, well, half of it. We do like our eating adventures, so the plan was to have it for dinner. I googled “how to cook a pig’s head” and found one inspiring blog: http://www.stuff.co.nz/life-style/blogs/the-omnivore/8610813/The-pigs-head.
We really don’t mind a bit of saturated fat, instead we like very much what the Weston A. Price Foundation has to say. In fact, I am really looking forward to have all that fine unprocessed lard to cook with, it adds so much flavour.
Lemon zest (from a neighbour’s father’s Auckland tree, surely organic, no?!)
The plan was to cook it for 30 min at 200°C, then turn it down to 150°C and there it will stay until everyone’s home, at least three hours. I can smell it already!
It looked absolutely delicious, and tasted just as good. It could have had more of the above mentioned seasonings, it really can take a lot. I had hoped to use the teeth in the next beading project. We threw the bone into the fire, expecting everything to burn but the teeth. The teeth came out in one piece alright, but slight pressure revealed that they were completely carbonised and brittle. Will try something else next time.
What unusual foods have you had recently, and how did you prepare them?