In the course of an post-full-of-pictures of Donald Link’s new venue, Cochon Butcher (which I’ve mentioned before. I’ve also posted elsewhere about Link, a great New Orleans chef), Appetites New Orleans has a picture of you-know-what-from-the-headline-of-this-post, and opines: “There are two types of people. People who see this image and think “ew,” and people who see this image and think, “I bet that’s freaking delicious.”" This particular food is familiar ground to our regular readers. Rather than repeat what we already know, I’ll close with a picture of the Cuban Sandwich at Cochon Butcher, which Appetites New Orleans says is “one of the best Cuban Sandwiches I’ve ever eaten. The roast pork is cochon de lait, and there’s a big piece of roasted poblano in there.”
Something else to add to your list of things to do in the next trip to New Orleans.
Lotus: Is it time to make “pigs heads” a new Category for this blog?
On the one hand this site speaks of sad animals, the downtrodden, the people harmed by injustice, and did I say sad animals. So what is the meaning of the interest of the site in the flesh of pigs and other creatures? Have you ever participated in the killing of a pig? I have. Makes one want to take up arms — arms in defense of the pig and pigs everywhere. It is quite sobering, and worse, . . . Just wondering. Maybe we could all go off and enjoy the fun of a slaughter house.
I’ll pass on the Pig Heads category but clarify for Steve that it’s “Saddy” (MS for “Saturday”) Animals that I collect.
Lotus – Thanks for the correction on Saddy Animals. I should have delved further into the category.
Nevertheless I have to admit to some confusion or conflict from an existential point of view re animals. On the one hand we love them and want to protect them and eliminate conditions of suffering which they live in, and on the other we take great pleasure in eating them and must take pleasure in our ignorance of the conditions in which they live before we put bullits in thier heads and dump them in a 55 gallon drums of boiling water.
The “pig is not us” theory does not work for my thinking about the matter.
But again, thanks for the clarification. As you may recall I had to ask what “Flowahy” cooking was.
Answering SE, I’ve been to a hog killing. I’m also a believer in non-factory conditions for animals, and buy accordingly where possible (which easy for some things– e.g. pork– and not others. It should be easier in a rural area).
I ate at Cochon a while back, and it was very good but I felt greasy afterward…..definitely rich food. The pork belly was the best thing I had there. I’m glad Cochon Butcher is opening, I live close enough to New Orleans to visit frequently.
I also ate at Luke recently, one of JOhn Besh’s restaurants in the CDB, and had hogs head cheese for the first time. Not bad at all.
Plexis, I love the patisserie, C’est la Vie, in Hattiesburg (I noticed on another thread that’s where you’re from). It’s worth a trip from Jackson.
Gosh, I just clicked on that pic of the pig’s head. Aren’t they supposed to torch the whiskers or give him a shave before they cook him?
It may be time for that new category, Lotus. I’m getting emailed recipes for pigs head from sources in the Mississippi Delta.
I second that motion, NMC…all in favor?
Duckweedpond, sorry for the delay in my response. I tend to write a comment and then forget about it. Anyway, yes, C’est La Vie is a godsend in Hattiesburg. The man who owns it is from France, and his lovely wife is, I think, Polish. He is the real deal, and makes the most lovely croissants and pastries.
Plexix – I am terribly jealous, and will have to stop at C’est La Vie on my next trip to Mobile where DeltaGranny now lives. Do they have good napoleons and eclairs?
I do the same thing alot Plexix. DLM, they have divine napoleans and eclairs and little chocolate mice filled with creme and the most gorgeous delicious fruit tarts. Their black forest ham and gruyere croissants are yummy too. Show up hungry. They’re tucked away in a little strip mall so you have to be pretty watchful to find them.
I haven’t tried all those pastries yet, but duckweedpond is right about how good C’est La Vie is. Those little mice are soooo cute! The place is on Hardy St., right across the street from Robert St. John’s restaurants. He wrote an article about that particular temptation.