tag:blogger.com,1999:blog-7173052990851751381.post6063738109739988258..comments2024-03-27T07:08:12.012-04:00Comments on Food Wishes Video Recipes: Sorta PorchettaChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-7173052990851751381.post-39991117446039526562015-12-31T02:19:40.875-05:002015-12-31T02:19:40.875-05:00We made it yesterday for a get-together of 30 peop...We made it yesterday for a get-together of 30 people where everyone brought something. I am proud to announce to the blog and to you personally CJ, that it was crowned king.<br /><br />I salute you, a splendid year to you and your family.Unknownhttps://www.blogger.com/profile/10096180305831965957noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-16554637283117327762015-11-02T12:48:44.667-05:002015-11-02T12:48:44.667-05:00Second time making this and it is awesome.
So nice...Second time making this and it is awesome.<br />So nice to have other things to do with a pork shoulder roast besides pulled pork.<br />If you haven't made this people, do yourself a favor and MAKE IT.Dihttps://www.blogger.com/profile/05283312158629483873noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-7803191329509098212014-09-09T12:26:51.876-04:002014-09-09T12:26:51.876-04:00Crispy, fried pancetta, what a great way to finish...Crispy, fried pancetta, what a great way to finish that sandwich. Triple ditto's on the Yum.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-61709768716930508502013-10-19T14:36:13.121-04:002013-10-19T14:36:13.121-04:00Chef, I've been following since 2008. I just m...Chef, I've been following since 2008. I just made a breakfast sandwich out of this and it was fantastic. The only thing I tweaked from the original recipe was I added some homemade red wine salt (not sure if it made a difference or not). Your recipes always turn out great--thanks so much for sharing them!Andy and Jen's Little Kitchenhttps://www.blogger.com/profile/02509926054078772425noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-6882096298937688342013-09-16T01:18:44.172-04:002013-09-16T01:18:44.172-04:00you can keep some of the fat on, but dont want too...you can keep some of the fat on, but dont want too much. Maybe a 1/2 in. You can always cut it off later! Cant give time, but go by temp! thanks!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-10496262853317149732013-09-15T17:56:34.010-04:002013-09-15T17:56:34.010-04:00Chef John, this might be the most amazing pork sho...Chef John, this might be the most amazing pork shoulder recipe i have ever made/stolen! <br /><br />I have a question - If i get a pork shoulder with fat around the "outside" should i remove it or could i just score it and rub in some salt and pepper? And, Do you recommend cooking it longer or less? <br /><br />This is my first time making a recipe from your blog and I imagine i'll be back again soon!Anonymoushttps://www.blogger.com/profile/04773957562784836837noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-89122420615644563152013-09-15T01:07:45.193-04:002013-09-15T01:07:45.193-04:00Chef John, this turned out amazing, just like you ...Chef John, this turned out amazing, just like you said it would! Great tips on the flavor combinations - arugala on top was great, and the spices in the roll were spot on.<br /><br />I ended up using the pickling juice from a bottle of giardiniera for a bit of a different flavor in the vinagrette, and I also deglazed the pan juices with white wine and stock because why not?<br /><br />A solid 10/10. Thanks Chef John!Anonymoushttps://www.blogger.com/profile/03101307983897184600noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-24907159665069415702013-09-13T11:19:32.534-04:002013-09-13T11:19:32.534-04:00That's the same porchetta as in the video!That's the same porchetta as in the video! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-70968501898826108042013-09-13T11:13:35.416-04:002013-09-13T11:13:35.416-04:00Hi Chef, I'll have 'ya know that my finick...Hi Chef, I'll have 'ya know that my finicky lady-friend is fond of making Porchetta. Invariably I'll get summoned to the kitchen to watch and learn whether I want to or not. She'll then proceed to explain the meat slicing technique, the creepy stomach lining, and finally the trussing.<br /><br />Incidentally she got a few giggles listening to your narrative. I think she's starting to like you! Thanks! You're 'da best!S/V Blondie-Doghttps://www.blogger.com/profile/07268709289021314706noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-40605662839475327632013-09-12T23:59:19.445-04:002013-09-12T23:59:19.445-04:00In the previous blog post there was a picture of t...In the previous blog post there was a picture of the 'porchetta impostore'.. where is that picture from?Anonymoushttps://www.blogger.com/profile/15055761618741092225noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-83613745593537401632013-09-12T10:08:44.147-04:002013-09-12T10:08:44.147-04:00Sorry, no public appearances. Thanks!Sorry, no public appearances. Thanks!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-79276149325637713832013-09-12T05:37:54.772-04:002013-09-12T05:37:54.772-04:00Do you do public appearances of any kind regularly...Do you do public appearances of any kind regularly? Just wondering where I could try your food in person on my next trip to SF. Big fan of the blog and videos. I'm not a crazy stalker weirdo, just an enjoyer of food and people's personalities.Anonymoushttps://www.blogger.com/profile/03281938973590394712noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-15454357389027210102013-09-11T16:42:27.615-04:002013-09-11T16:42:27.615-04:00How about wrapping the whole thing in bacon to get...How about wrapping the whole thing in bacon to get the crispiness?Kevinhttps://www.blogger.com/profile/11250224074725944798noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-72417977519902792092013-09-11T16:15:12.968-04:002013-09-11T16:15:12.968-04:00Chef John will you please adopt me??
This looks f...Chef John will you please adopt me??<br /><br />This looks fantastic! Thank you for all of your hard work and enthusiasm. The techniques from your videos have definitely made me a better cook!Rivermutehttps://www.blogger.com/profile/00828179526447444934noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-25897509450935004342013-09-11T13:24:35.400-04:002013-09-11T13:24:35.400-04:00Dustin, because we don't know the exact cookin...Dustin, because we don't know the exact cooking time, so too hard to time the high temp at the end. Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-51842623447398871482013-09-11T13:23:58.706-04:002013-09-11T13:23:58.706-04:00KJ, not sure! Give it a try. Should be close.KJ, not sure! Give it a try. Should be close.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-8173299471579992262013-09-11T12:34:35.274-04:002013-09-11T12:34:35.274-04:00Man, this one looks good.Man, this one looks good.Anonymoushttps://www.blogger.com/profile/00049611412724239350noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-61611346620130582372013-09-11T09:20:45.913-04:002013-09-11T09:20:45.913-04:00Looks like a tailgater's dream.
Thinking grill...Looks like a tailgater's dream.<br />Thinking grill/smoker. Same size loin stuffed and wrapped with bacon; same times and temps?<br /><br />Thanks for the years of dedication to helping me set a better table.K.Johnsonhttps://www.blogger.com/profile/09447277256715841283noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-64769438689515893462013-09-11T05:42:32.641-04:002013-09-11T05:42:32.641-04:00Oh man THAT'S what I lined up for for 15 minut...Oh man THAT'S what I lined up for for 15 minutes in San Francisco Farmers Market. It was Oh so good!! I'm going to add this to my list to make <br />Greetings from Scotland Chef! Have a lovely day.<br />Peace xLish & Matthttps://www.blogger.com/profile/00819173709270422022noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-43024686677776223022013-09-10T23:44:12.888-04:002013-09-10T23:44:12.888-04:00Actually "real porchetta" isn't cove...Actually "real porchetta" isn't covered with pork belly; it IS pork belly. Here in Italy porchetta nearly always means an entire young pig, de-boned, stuffed, trussed, and roasted complete with head and feet. Your version appears to have captured the flavors in a small package even though it might lack the "wow factor" (or "yuck factor", depending on your point of view) of the whole pig. Plus, it doesn't take three weeks to eat. ;)Robertohttps://www.blogger.com/profile/06011557734566610137noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-79675949207814154662013-09-10T21:48:13.439-04:002013-09-10T21:48:13.439-04:00Looks amazing Chef John! Why not an hour at 250 fo...Looks amazing Chef John! Why not an hour at 250 followed by 15 mins at 450? Dustinhttps://www.blogger.com/profile/01827702912124964119noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-43586838895395010532013-09-10T21:47:30.965-04:002013-09-10T21:47:30.965-04:00Looks AMAZING Chef John. Why not an hour at 250 an...Looks AMAZING Chef John. Why not an hour at 250 and then 15 mins at 450??Dustinhttps://www.blogger.com/profile/01827702912124964119noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-19166643385303856392013-09-10T21:11:10.978-04:002013-09-10T21:11:10.978-04:00What a great sounding sandwich Chef. As an alterna...What a great sounding sandwich Chef. As an alternate way of cooking I am thinking a pan sear and then into the smoker with some applewood or pecan at maybe 180 or 190 for the old low and slow. Can you see any reason why that might not be a suitable way to cook it? It deviates still further from the original but smoke goes well with pork.Food Junkiehttps://www.blogger.com/profile/11210376511289923939noreply@blogger.com