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WA and OR - Tails and Trotters meat? - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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WA and OR - Tails and Trotters meat?

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  • WA and OR - Tails and Trotters meat?

    Has anyone tried the meat from Tails and Trotters? I'm considering ordering in prep for Thanksgiving.

    TAILS & TROTTERS

    The following is from their website..


    "HAZELNUTS
    It’s what makes Tails & Trotters pork so special! Traditionally, pigs produced for prosciutto are fed a special “finishing” diet for their last 60–90 days where a large portion of their feed is replaced with acorns. finishing provides increased flavor to the fat and meat, as well as produces the necessary intramuscular and subcutaneous (under the skin) fat cover necessary for prosciutto production—our main long-term objective.
    While the Northwest isn’t good acorn country, it is renowned for its hazelnuts!
    "


    Thanks for any info and feedback.

    Chris

  • #2
    Re: WA and OR - Tails and Trotters meat?

    SCChris

    I love pigs tails and trotters and used to cook them for a trad butchers shop when I was in the butchery trade many moons ago. What a brilliant idea of cooking them in WFO, although these parts of the pig are usually boiled and not roasted.

    After seeing a picture here on the FB forum of another inexpensive part of a pig "Porchetta di Testa" (boned and rolled pigs head) I decided to have a go myself.....here's my attempt.... http://www.fornobravo.com/forum/memb...-di-testa.html

    Terry
    Honi soit qui mal y pense

    My 2nd Pompeii build.....

    http://www.fornobravo.com/forum/memb...eii-build.html

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    • #3
      Re: WA and OR - Tails and Trotters meat?

      Ah yes, I remember the apple now.. Although I'm fairly handy with a knife I'm betting it would take me a long while to get the head boned out. Tails and trotters in a nice braise, oh yeh! The link is to a group that is finishing pigs on Hazelnuts similar to finishing on acorns. They're suppose to have dry aged hams available soon but sell the other pig bits at northwest farmers markets and will ship in the US.

      Finding good meat isn't all that hard, but finding great meat, holiday quality meat, is really tough!

      Chris

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