My hat is off to the noble pig! We have those less than positive phrases like "making a pig of yourself" or "little piggy eyes", but those are more a reflection of our culture and who we are, than a true reflection of an animal that has given us so much through the ages.The pig's value has been known for centuries. Pig husbandry dates back to 5000 BC. When William the Conqueror ascended the throne in England in 1066 he decreed that anyone shooting a wild boar would be punished with the loss of their eyes. Hogs have been condemned and idolized throughout history and the Bible. They have also been one of Agriculture's best income sources, but best of all a very good source of protein.
The term itself is derived from the French porc and Latin porcus "pig". It's one of almost 500 French words pertaining to cooking, food or eating that entered English useage after the Norman Conquest. It makes me wonder if the little pigs in the story who go "wee,wee,wee" all the way home, were REALLY saying "oui, oui, oui" all the way home!
Needless to say, we have much to thank the pig for -in addition to their meat, their hide for shields and shoes, their bones for tools and weapons, and their bristles for brushes. Their feeding behaviors in search of roots churned up the ground and made it easier to plough and their sensitive noses led them to truffles, a highly valued underground fungus.
So the next time you pass a hog farm or eat your peameal bacon, give a salute to the pig that gave it to you.
What's cookin' in the kitchen...
Grilling season is here...and there is just nothing better than a plain ol' peameal bacon sandwich.
Here's a recipe for home made sandwich buns that just finish that sandwich to a T!
1pkg active dry yeast
1/2 c. warm water
2T brown sugar
1 1/2 tsp salt
1/4c. oil
1/2c. scalded milk
1 egg
2 3/4- 3c. flour (can use 1/2 whole wheat and half regular flour)
Dissolve yeast in warm water (120 degrees). In mixing bowl, combine sugar, salt, oil and milk. Cool to lukewarm. Stir in egg and yeast. Gradually add flour to form a stiff dough, beating well after each addition. Cover. Let stand 15 minutes. Toss dough on well floured surface until no longer sticky. Divide into 12 portions. Shape into round buns. Place on greased cookie sheet. Let rise in warm place until doubled, 45- 60 minutes. Bake at 400 degrees- 12- 15 minutes until golden brown.
Happy June! Comments are always welcome at Gord's! See you next month.
Gordette
