Pork Knuckle Quotes

Progress,’ he said finally, ‘is like a herd of pigs. That’s how you should look at progress, that’s how you should judge it. Like a herd of pigs trotting around a farmyard. Numerous benefits derive from the fact of that herd’s existence. There’s pork knuckle. There’s sausage, there’s fatback, there are trotters in aspic. In a word, there are benefits! There’s no point turning your nose up at the shit everywhere.

It was a meal that we shall never forget; more accurately, it was several meals that we shall never forget, because it went beyond the gastronomic frontiers of anything we had ever experienced, both in quantity and length. It started with homemade pizza - not one, but three: anchovy, mushroom, and cheese, and it was obligatory to have a slice of each. Plates were then wiped with pieces torn from the two-foot loaves in the middle of the table, and the next course came out. There were pates of rabbit, boar, and thrush. There was a chunky, pork-based terrine laced with marc. There were saucissons spotted with peppercorns. There were tiny sweet onions marinated in a fresh tomato sauce. Plates were wiped once more and duck was brought in... We had entire breasts, entire legs, covered in a dark, savory gravy and surrounded by wild mushrooms. We sat back, thankful that we had been able to finish, and watched with something close to panic as plates were wiped yet again and a huge, steaming casserole was placed on the table. This was the specialty of Madame our hostess - a rabbit civet of the richest, deepest brown - and our feeble requests for small portions were smilingly ignored. We ate it. We ate the green salad with knuckles of bread fried in garlic and olive oil, we ate the plump round crottins of goat's cheese, we ate the almond and cream gateau that the daughter of the house had prepared. That night, we ate for England.

Progress,’ he said finally, ‘is like a herd of pigs. That’s how you should look at progress, that’s how you should judge it. Like a herd of pigs trotting around a farmyard. Numerous benefits derive from the fact of that herd’s existence. There’s pork knuckle. There’s sausage, there’s fatback, there are trotters in aspic. In a word, there are benefits! There’s no point turning your nose up at the shit everywhere

my fingers penetrated your bushy hair, pulled it up in tufts, squeezed the tension out of your head, to your quiet, grateful groans. I untied the Gordian knots in your shoulders with juniper oil, pummelled your back with my fists, knuckle each vertebrae down to your coccyx, knead your hard buttocks, rub oil into your legs, bathe your tired feet, squeeze them until your tingles shoot up my arm, I chew each toe in turn until it is softened, bite into your soles like a joint of pork, you cannot help but giggle, sir, I turn you over, with my palms, rotate your temples, trace the curves on your face, touching yet not, three fingers inside your mouth, let you suckle, baby, from belly to breast, I massage your chest in concentric circles, pinch your nipples, nibble gently, set my belly-dancer tongue on to them, take your hands, my love, tie them above your head, with your belt, I sit astride my steed, take the reins, my flexible muscles holding you in, flexing like strong fists, tighten and release, teasing you, taming you, your eyes are shut, you have died and gone to Olympus, smiling, I slap it off, so hard my hand hurts, your eyes shoot open like a dead man dying, I slap you again, you feign amusement, your eyes suggest so this is slap and tickle? I take your riding crop, fold it, lash your chest. ‘Take that!’ I hiss. ‘How dare you humour me. Who’s the boss now?

It [the charcuterie] was almost on the corner of the Rue Pirouette and was a joy to behold. It was bright and inviting, with touches of brilliant colour standing out amidst white marble. The signboard, on which the name QUENU-GRADELLE glittered in fat gilt letter encircled by leaves and branches painted on a soft-hued background, was protected by a sheet of glass. On the two side panels of the shop front, similarly painted and under glass, were chubby little Cupids playing in the midst of boars' heads, pork chops, and strings of sausages; and these still lifes, adorned with scrolls and rosettes, had been designed in so pretty and tender a style that the raw meat lying there assumed the reddish tint of raspberry jam. Within this delightful frame, the window display was arranged. It was set out on a bed of fine shavings of blue paper; a few cleverly positioned fern leaves transformed some of the plates into bouquets of flowers fringed with foliage. There were vast quantities of rich, succulent things, things that melted in the mouth. Down below, quite close to the window, jars of rillettes were interspersed with pots of mustard. Above these were some boned hams, nicely rounded, golden with breadcrumbs, and adorned at the knuckles with green rosettes. Then came the larger dishes--stuffed Strasbourg tongues, with their red, varnished look, the colour of blood next to the pallor of the sausages and pigs' trotters; strings of black pudding coiled like harmless snakes; andouilles piled up in twos and bursting with health; saucissons in little silver copes that made them look like choristers; pies, hot from the oven, with little banner-like tickets stuck in them; big hams, and great cuts of veal and pork, whose jelly was as limpid as crystallized sugar. Towards the back were large tureens in which the meats and minces lay asleep in lakes of solidified fat. Strewn between the various plates and sishes, on the bed of blue shavings, were bottles of relish, sauce, and preserved truffles, pots of foie gras, and tins of sardines and tuna fish. A box of creamy cheeses and one full of snails stuffed with butter and parsley had been dropped in each corner. Finally, at the very top of the display, falling from a bar with sharp prongs, strings of sausages and saveloys hung down symmetrically like the cords and tassels of some opulent tapestry, while behind, threads of caul were stretched out like white lacework. There, on the highest tier of this temple of gluttony, amid the caul and between two bunches of purple gladioli, the alter display was crowned by a small, square fish tank with a little ornamental rockery, in which two goldfish swam in endless circles.

But every once in a great while, the pull of her heritage would hit her, and Grand-mere would cook something real. I could never figure out what it was that triggered her, but I would come home from school to a glorious aroma. An Apfel-strudel, with paper-thin pastry wrapped around chunks of apples and nuts and raisins. The thick smoked pork chops called Kasseler ribs, braised in apple cider and served with caraway-laced sauerkraut. A rich baked dish with sausages, duck, and white beans. And hoppel poppel. A traditional German recipe handed down from her mother. I haven't even thought of it in years. But when my mom left, it was the only thing I could think to do for Joe, who was confused and heartbroken, and it was my best way to try to get something in him that didn't come in a cardboard container. I never got to learn at her knee the way many granddaughters learn to cook; she never shared the few recipes that were part of my ancestry. But hoppel poppel is fly by the seat of your pants, it doesn't need a recipe; it's a mess, just like me. It's just what the soul needs. I grab an onion, and chop half of it. I cut up the cold cooked potatoes into chunks. I pull one of my giant hot dogs out, and cut it into thick coins. Grand-mere used ham, but Joe loved it with hot dogs, and I do too. Plus I don't have ham. I whisk six eggs in a bowl, and put some butter on to melt. The onions and potatoes go in, and while they are cooking, I grate a pile of Swiss cheese, nicking my knuckle, but catching myself before I bleed into my breakfast. By the time I get a Band-Aid on it, the onions have begun to burn a little, but I don't care. I dump in the hot dogs and hear them sizzle, turning down the heat so that I don't continue to char the onions. When the hot dogs are spitting and getting a little browned, I add the eggs and stir up the whole mess like a scramble. When the eggs are pretty much set, I sprinkle the cheese over the top and take it off the heat, letting the cheese melt while I pop three slices of bread in the toaster. When the toast is done, I butter it, and eat the whole mess on the counter, using the crispy buttered toast to scoop chunk of egg, potato, and hot dog into my mouth, strings of cheese hanging down my chin. Even with the burnt onions, and having overcooked the eggs to rubbery bits, it is exactly what I need.

Gray burst into the galley. “Miss Turner is not eating.” The cramped, boxed-in nature of the space, the oppressive heat-it seemed an appropriate place to take this irrational surge of resentment. If only his emotion could dissipate through the ventilation slats as quickly as steam. “And good morning to you, too.” Gabriel wiped his hands on his apron without glancing up. “She’s not eating,” Gray repeated evenly. “She’s wasting away.” He didn’t even realize his knuckled cracked. He flexed his fingers impatiently. “Wasting away?” Gabriel’s face split in a grin as he picked up a mallet and attacked a hunk of salted pork. “Now what makes you say that?” “Her dress no longer fits properly. The neckline of her bodice is too loose.” Gabriel stopped pounding and looked up, meeting Gray’s eyes for the first time since he’d entered the galley. The mocking arch of the old man’s eyebrows had Gray clenching his teeth. They stared at each other for a second. Then Gray blew out his breath and looked away, and Gabriel broke into peals of laughter. “Never thought I’d live to see the day,” the old cook finally said, “when you would complain that a beautiful lady’s bodice was too loose.” “It’s not that she’s a beautiful lady-“ Gabriel looked up sharply. “It’s not merely that she’s a beautiful lady,” Gray amended. “She’s a passenger, and I have a duty to look out for her welfare.” “Wouldn’t that be the captain’s duty?” Gray narrowed his eyes. “And I know my duty well enough,” Gabriel continued. “It’s not as though I’m denying her food, now is it? I’m thinking Miss Turner just isn’t accustomed to the rough living aboard a ship. Used to finer fare, that one.” Gray scowled at the hunk of cured pork under Gabriel’s mallet and the shriveled, sprouted potatoes rolling back and forth with each tilt of the ship. “Is this the noon meal?” “This, and biscuit.” “I’ll order the men to trawl for a fish.” “Wouldn’t that be the captain’s duty?” Gabriel’s tone was sly. Gray wasn’t sure whether the plume of steam swirling through the galley originated for the stove or his ears. He didn’t care for Gabriel’s flippant tone. Neither did he care for the possibility of Miss Turner’s lush curves disappearing when he’d never had any chance to appreciate them. Frustrated beyond all reason, Gray turned to leave, wrenching open the galley door with such force, the hinges creaked in protest. He took a deep breath to compose himself, resolving not to slam the door shut behind him. Gabriel stopped pounding. “Sit down, Gray. Rest your bones.” With another rough sigh, Gray complied. He backed up two paces, slung himself onto a stool, and watched as the cook grabbed a tin cup from a hook on the wall and filled it, drawing a dipper of liquid from a small leather bucket. Then Gabriel set the cup on the table before him. Milk. Gabriel stared it. “For God’s sake, Gabriel. I’m not six years old anymore.” The old man raised his eyebrows. “Well, seeing as how you haven’t outgrown a visit to the kitchen when you’re in a sulk, I thought maybe you’d have a taste for milk yet, too. You did buy the goats.

Progress,” he said finally, “is like a herd of pigs. That’s how you should look at progress, that’s how you should judge it. Like a herd of pigs trotting around a farmyard. Numerous benefits derive from the fact of that herd’s existence. There’s pork knuckle. There’s sausage, there’s fatback, there are trotters in aspic. In a word, there are benefits! There’s no point turning your nose up at the shit everywhere.

But suddenly, in the distance, a long, plaintive howl rends the silence. Nothing can delay Gaston now: you will soon know why. He bounds toward a string of sausages that festoons the doorway of the shop, seizes two, three of them and falls upon a ham, which he grips by the knuckle-bone; then, intoxicated with the joy of thieving, he clears the wicket at a single bound. … but oh, misfortune! Something tugs at his jaws, the string of sausages gets caught and a shrill bell tinkles, more tragic to Gaston than a funeral knell! The hour of his destiny has struck! Alas, he has to abandon his treasures! He flees; and the alarm is given: “Stop thief! Stop thief!” cries the pork-butcher, running out.

How to Make Bone Broth Being stocked up on bone broth means you’re always just a few steps away from a flavorful and nutritious meal. I use it for simmering grains and beans, steaming vegetables, making sauces, and as a base for soup. And since reliable brands like Brodo and Bonafide Provisions have made bone broths accessible (always shop for your bone broth in the freezer aisle), I rarely make bone broth at home. But I always store spare chicken backs and clipped wing tips in the freezer and end up making a batch whenever I have enough. The process for making bone broth is simple; the main ingredient is time: 1. Use bones with a lot of meat/cartilage attached, like wings, backs, knuckles, and feet. 2. Cover the bones with 1 to 2 inches of cold filtered water. 3. Add ½ tablespoon vinegar per 1 pound of bones. (Recipes I’ve seen claim this maximizes collagen extraction. I don’t know if it actually does anything, but it doesn’t hurt!) 4. Bring to a gentle simmer and cook, skimming any froth/scum/fat regularly and topping off with water as needed, until the bones start to fall apart (12 hours for chicken, up to 18 hours for beef, pork, and lamb). 5. If you want to use aromatics (like carrot, celery, onion, and herbs), add them an hour before the cooking time is over. 6. After simmering, strain through a fine-mesh sieve and taste. If looking for a more concentrated flavor, return the bone broth to

When you’re a kid,” he said, “time lasts forever. You’re immortal. When your grandparents die, it’s not real. Not yet. Then your parents go, and … well, it’s like there’s no more insurance. You’re next in line. You’re that guy!” He laughed. “The last one standing. The one everyone wants to make sure to see at Christmas, because you never know. You never know. I can see them grieving me even while I’m still here. And there’s a comfort in that. A love. So maybe that’s what you’re giving your father by being here. Even if he doesn’t know it in his brain, he knows it in his cells.” Her throat was dry, and her eyes burned. She folded her hands, staring down at the ridgeline of her knuckles. The man said, “What?” She cleared her throat. “The mourning, it sucks, yeah, but no one tells you…” He kept his gaze steady on her. She forced out the words. “No one tells you how hard it is not to get resentful.” “Accept it,” he said. “If you accept life, you accept all its rich, awful complexities. Because if you think about it, what’s the alternative?” She thought of pork-belly sliders and dude-bros thumbing their phones over dinner and the sweet bullshit promise of demo-targeted advertising. She took the man’s hand, skin draped over bone. “Thank you.