[FHCx353] National Roast Suckling Pig Day

IT’S NATIONAL ROAST SUCKLING PIG DAY!

Cultures across the world have all independently found that young pigs make for quite the roast. Pig is one of the earliest animals domesticated for slaughter, so it was only a matter of time before we figured out the age thing. Suckling pigs’ skin ends up being very tender and the meat is almost in a state of gelatinousness. Plus, you can roast the whole thing at once, because at 2-6 weeks of age, these guys aren’t too huge yet.

Well SP has been wanting to try the Fidel’s Capitalist Pig Roast at Chino Latino for a long time. Chino used to be the place for SP and his friends to go for late night happy hour ($1 tacos!) when he was still in college. Then he started having to get up at 6 in the morning and he didn’t get to go anymore. At the bottom of the menu, there was always this tempting item:

So we gathered up a total of 10 people and made plans for this pig roast. It was quite the party.

 

They even printed this up on the menus for us!

 

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Banana for scale.

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SP got to have the head. Cheek meat!!

Tender and terrific and lots and lots of leftovers. We had a lot of fun!

Tomorrow is National Oatmeal Muffin Day and National Hard Candy Day.

-SPAK

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[FHCx106] National Glazed Spiral Ham Day

Another ham day?

IT’S NATIONAL GLAZED SPIRAL HAM DAY!

Back on Easter Sunday, we celebrated Baked Ham with Pineapple Day. For the same reason that we celebrated Peanut Butter Day and Peanut Butter Lovers’ Day so soon one after the other, we celebrate another hammy ham today.

So what is so special about the spiral cut? I had to do a little research on this. A spiral slicing machine was invented by Harry J. Hoenselaar, who would found Honeybaked Ham 5 years after. In fact, you could only get a spiral sliced ham at Honeybaked until the patent ran out in 1981. Anyway, the spiral cut takes the ham and carves down to where there is slight resistance from the bone. This allows for a full cut of the ham without having to section it off. Here’s a video to explain…

As you can see, it’s kind of genius. So of course, I took a trip (can’t say the same for AK) to Honeybaked to get a taste of what I found out today to be the original spiral sliced ham!

Tomorrow is Eggs Benedict Day and Day of the Mushroom.

-SPAK

[FHCx87] National Baked Ham with Pineapple Day/National Spanish Paella Day

No bunnies and eggs…

IT’S NATIONAL BAKED HAM WITH PINEAPPLE DAY AND NATIONAL SPANISH PAELLA DAY!

There’s something about the time of Easter that coincides with a spike in Ham sales. If there’s one dish that should celebrate the resurrection of one’s deity-person, wouldn’t you think that you would pick something that isn’t blatantly against that deity-person’s religion? Well the Christians are at it again, picking holidays to celebrate with seemingly randomly decided foods.

We got our baked ham from Honeybaked Ham. They have a storefront pretty close to our house, so SP waited in line patiently for a pound of meat. On Friday, that line was out the door with people gearing up for their Sunday holiday. And while it was just a Sunday for us, it was still tasty. AK peeled, cored, and chopped the pineapple for us and we had a quaint lunch.

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Nothing says sacred like this combo, am I right?

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Just look at how well this resembles the Easter holiday!

Well in another area where there’s a wealth of Christianity, there was another dish that was decided for March 27th completely unrelated to Easter. Spanish Paella, invented by the Valencians, is basically a Spanish Jambalaya. Or maybe Jambalaya is the Creole Paella. Rice, saffron, and some sort of meat. Apparently it takes you back to your childhood. It’s really hard to go wrong with that combination, especially when SPom offered to make it for today’s holiday.

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Recipe was courtesy of my cousin’s wife’s father.

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Look at this beautiful Paella pan!

It was just so good. AK pretty much melted. It’s got the multitude of textures between chicken and shrimp, creamy rice, peppers… Every bite you get a whole bunch of flavor and your mouth initially just POPS. As you chew down, your tastebuds start to decode what is going on. That saffron smell that floats into your nostrils and the heartiness of the Spanish rice… Man! We want more! Thanks, SPom.

Tomorrow is Something-on-a-Stick Day and Black Forest Cake Day!

-SPAK