Category Archives: Pork

I exist therefore I destroy: reflections in the age of further cognitive dissonance

I’m glad we are capable of cognitive dissonance. In other words, that we can hold in one brain, ideas at odds with one another.

Today I had a piece of bacon dipped in chocolate (a recent posting from AVClub had me curious and this is one taste I will be coming back to). I ate and enjoyed this piece of bacon which added one more piece to the thousands I have consumed to date (not that I have been keeping track, might be hundreds, not sure) not to mention the many cuts of pork, and the bits of ham I have eaten over the years.

Some people would say that this means I do not like pigs. In fact, not only do I like them, I worked on my grandfather’s farm with them (free range pigs for those who make the distinction) and observed their obvious intelligence, their curiosity about the world and their love of community. I was in even closer relationships with cows, which I milked every morning, and anyone who has ever milked cows by hand on a traditional farm, knows that a bond develops between you and the animal. Do I eat beef? Yes.

Some people hold that those who eat animals do not love them.I think most people like animals, and that almost everyone who eats them likes them well enough.I also think that most people like nature in general despite the act that every day by the very act of existing they eat up a little more of it.

I have a daughter who I love dearly. That daughter eats up larger and larger pieces of the world as she grows. My own ecological footprint is very much larger because of her. I am entirely to blame for her footprint and all the footprints of her potential offspring. That I had her does not mean that I do not love the world, and yet paradoxically, it is the worst possible thing I could have done. My reproduction could end up being more momentous than any oil spill depending on how fertile she and her children are.

One more confession. I own a pet. A Siberian husky (in my lifetime personally I have had another Siberian, a few turtles, and a cat and have been part of households where we shared more dogs and cats, birds, and gerbils). I believe in the freedom of animals, of natural living, of fair treatment and yet I enchain an animal to keep me company. I isolate it from its natural pack and constrain its behaviors in many ways. I love my dog but am I being just? Do I not use the same excuses for having it that were used to justify slavery? It lives a healthier and safer life than in the wild etc..

Is there any possible resolution to this conundrum? Its part of being human that we can even ponder our effect on the world, and though cognitive dissonance probably arises simply because there is no overall plan to make our abstractions and behavior cohere to some internal consistency, it is intriguing to imagine that it arose to resolve this horrible paradox of being, that to live is to destroy, and though we can minimize the damage we cannot erase it.

Some might put this down to just coming to terms with “the circle of life”, that we must embrace the dark as part of the light, that all energy is reborn but if your car happens to run over my dog, that is of no consolation to me. And that philosophy could well lead one to accept genocide and murder. I think the answer lies more in being aware of the pain of existence rather than avoiding it through sophistry.


Iberian Porkland or Spain: Land o’ Ham (May 2007)


The time has come,’ the Walrus said,
To talk of many things:
Of shoes — and ships — and sealing wax —
Of cabbages — and kings —
And why the sea is boiling hot — And whether pigs have wings.
If they did, they’d steer clear of ham loving Spain.

This is the place where it seems as though every second block has a ham emporium. Paradise of Ham, Museum of Ham or Emperor Ham to name a couple of the chains. The picture above was taken in the Museu del Jamon, a place to buy or eat ham. The ceilings are covered with curing hams and I calculated that there might be about a quarter of a million dollars of ham hanging there, and then failed to be able to imagine how many times I would have to multiply this to get Madrid’s ham supply.

There’s quite a range and a connoisseur would have a field day but we had the basic plate with some red wine. Not bad but nothing remarkable but who’s to say the ham to die for wasn’t lurking somewhere in the establishment.

Slicers of ham have their own competitions being judged on consistency of thickness as well as speed. Kind of your ham barista.

This is certainly a land where ham handed might be considered good, to ham it up would be to improve something and to be a ham might be both envied and dangerous to the health.



Pork and Chestnut Goulash

2 lbs pork (shoulder or butt), cut into 1″ cubes
1 lb chestnuts
3 onions, thinly sliced
3 T sweet Hungarian paprika
3 tsp all-purpose flour
3/4 C hard cider
3/4 C chicken stock
Pinch of dried thyme
1 bay leaf
Salt and freshly ground black pepper to taste
1/2 tsp Sichimi

Sear the pork in a bit of oil in a hot pan until nicely browned on all sides. Remove from pan and set aside. Brown the onions in the same pan, adding a little butter. When they’re done, add the flour and paprika a little more butter, and cook for a few moments.

Add all the other ingredients to the pan. Remember to reduce the quantity of liquids if necessary such that they don’t come up higher than halfway up the meat. Simmer, covered, for an hour or two, or until sufficiently tender.

Stir in the chestnuts. (You can get these shelled and in a tin).

Taste and adjust seasoning.

Pork, Pears and Brandy ala Paul

Kind of just made this up so there are no exact numbers.

Take something in the pork chop family (not too thin, not too thick) and just press in some seasoning salt and shichimi. (See note at the bottom regarding shichimi).

In a hot frying pan, place some sesame oil. Fry chops on both sides till mostly done. After the first flip, throw in a couple of tablespoons of grated ginger. If the pan is a little dry, also add some chicken stock. Cover to steam as well.
Then add a couple of half ripe (still quite firm) pears sliced very thin. Little more chicken stock. A couple of tablespoons of brandy. Cover. Uncover and toss a little. Cover.

(This was going to also have some snowpeas but they weren’t in stock that day so next time I will add those).

I served these with some mixed steamed vegetables and followed with Spanish coffees made in the con leche style.

Shichimi:My new wonder spice for almost everything. Its ingredients read: chili pepper, orange peel, sesame, japanese pepper, seaweed, spices. Comes in a large vial; only available at Japanese grocery stores. Hot and fruity.