tag:blogger.com,1999:blog-6779083588184007486.post7111457093694700240..comments2015-01-23T14:35:00.806-05:00Comments on COOKING ZUNI: Pork StockVictoriahttp://www.blogger.com/profile/10769411732036239429noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-6779083588184007486.post-34779325257483329922012-01-10T10:30:00.152-05:002012-01-10T10:30:00.152-05:00I've got 4 lbs of pork neck bones and 32 oz. o...I've got 4 lbs of pork neck bones and 32 oz. of turkey broth and I'm going to follow your steps. Wish me luck. Great blog post. Thanks.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6779083588184007486.post-79587544268689117182008-07-25T01:13:00.000-04:002008-07-25T01:13:00.000-04:00Both cuts, shoulder and butt, are the same, but th...Both cuts, shoulder and butt, are the same, but the shoulder does have more skin on it...does it not? I'm curious now because our butcher has two cuts...shoulder and butt, but the shoulder seems to have more skin. .<BR/><BR/>We use both interchangeably but for grinding and smoking pulled pork, we will use the pork butt, primarily because the butt cuts that we get tend to have more fat. Fat is good. It would be interesting to try to smoke the shoulder cut and see if we get the same results. Thanks for the valuable information.<BR/><BR/>Great site so far! It is so fascinating and informative to see your whole process and insight. Can't wait to see what you've got lined up next! We're hooked.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6779083588184007486.post-4335832814931708112008-07-17T16:49:00.000-04:002008-07-17T16:49:00.000-04:00Truly a silk purse piece of writing. Kudos to you...Truly a silk purse piece of writing. Kudos to you for introducing "Zuni Head" into <BR/>American consciousness. "Zunivore"<BR/>is next. Great photographs. Can I rent your cat?BrassManhttps://www.blogger.com/profile/00878986351095563747noreply@blogger.comtag:blogger.com,1999:blog-6779083588184007486.post-8171101612919931002008-07-16T18:15:00.000-04:002008-07-16T18:15:00.000-04:00I cannot believe I still do not own the Zuni book,...I cannot believe I still do not own the Zuni book, a situation I will remedy very soon. You are off to a great start is what will surely be a very enjoyable and informative blog. BTW, from what I could see, you have a very nice kitchen as well, I love the blue in there and the stove. As or shoulder butt, the 'butt' end is the one closer to the neck as opposed to the end closer to the arm. I think I saw Alton Brown explain the name 'butt' like that once.<BR/>Blog on.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6779083588184007486.post-90562583770903244862008-07-15T18:03:00.000-04:002008-07-15T18:03:00.000-04:00Hee hee 'Zuni head'? Officially your new nickname....Hee hee 'Zuni head'? Officially your new nickname. I love the way you're laying out each and every step. Even if I never make from scratch pork stock, I can feel like I did. I'm really loving this. <BR/><BR/>I need a Sylvano to help me in the kitchen!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6779083588184007486.post-59053021032144670642008-07-15T16:09:00.000-04:002008-07-15T16:09:00.000-04:00Great posts on stock-making! We recently made a be...Great posts on stock-making! We recently made a beef and veal stock from "The Silver Spoon," which had such an intense, meaty flavor that it seemed almost a pity to use it for risotto.<BR/>In what other ways do you feel that your cooking has changed from reading and using Zuni?Ai Luhttps://www.blogger.com/profile/01197869780327408592noreply@blogger.com