Comments on: Sows Gone Wild http://www.endlesssimmer.com/2008/02/19/sows-gone-wild/ - recipes, restaurants, food travel and everything edible Thu, 09 Feb 2012 04:31:28 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: The New Joy of Cooking: Introducing the Endless Simmer Recipe Index | Endless Simmerhttp://www.endlesssimmer.com/2008/02/19/sows-gone-wild/comment-page-1/#comment-57553 The New Joy of Cooking: Introducing the Endless Simmer Recipe Index | Endless Simmer Mon, 01 Feb 2010 17:32:35 +0000 http://www.endlesssimmer.com/2008/02/19/sows-gone-wild/#comment-57553 [...] Index, a forum where you can find every single recipe that had ever appeared on these pages. From Black Truffle and Coca-Cola Glazed Wild Boar to Tropical Sloopy Bleep Bleep, if you’ve read it on ES, you’ll find the recipe here, [...] [...] Index, a forum where you can find every single recipe that had ever appeared on these pages. From Black Truffle and Coca-Cola Glazed Wild Boar to Tropical Sloopy Bleep Bleep, if you’ve read it on ES, you’ll find the recipe here, [...]

]]> By: dodgecitydavehttp://www.endlesssimmer.com/2008/02/19/sows-gone-wild/comment-page-1/#comment-6517 dodgecitydave Mon, 25 Feb 2008 19:01:38 +0000 http://www.endlesssimmer.com/2008/02/19/sows-gone-wild/#comment-6517 Your boar roast would have been quite nice ground up with some pork fat, crushed juniper berries, and dried cherries and served as boar sausage patties alongside a little kraut. And for JoeHoya, who is right on with the long, slow braise, I'm thinking either "blown away by their meat" or a "rodent of unusual size," which brings to mind the oft-posted pic of a "gifted" squirrel rising up on his hind legs. Actually, "long, slow braise" sounds a little risque, too. It's amazing how much food and sex have in common when they play upon our senses and imaginations. Your boar roast would have been quite nice ground up with some pork fat, crushed juniper berries, and dried cherries and served as boar sausage patties alongside a little kraut. And for JoeHoya, who is right on with the long, slow braise, I’m thinking either “blown away by their meat” or a “rodent of unusual size,” which brings to mind the oft-posted pic of a “gifted” squirrel rising up on his hind legs. Actually, “long, slow braise” sounds a little risque, too.

It’s amazing how much food and sex have in common when they play upon our senses and imaginations.

]]> By: JoeHoyahttp://www.endlesssimmer.com/2008/02/19/sows-gone-wild/comment-page-1/#comment-6430 JoeHoya Tue, 19 Feb 2008 16:09:10 +0000 http://www.endlesssimmer.com/2008/02/19/sows-gone-wild/#comment-6430 Not much you can do about the gaminess of wild boar, but the chewiness may be due in part to the type of cut you bought. For the record, a "knuckle roast" is also known as a sirloin tip roast or a round tip roast. They are cut from the bottom sirloin, which is the toughest of the prime cuts. The tip roast is definitely tough and is actually the cut used in crock pot cooking to make pot roast. Most recipes for this cut of meat recommend lower temperatures and longer cooking times (think 300 degrees for 2-3 hours). Bonus points if anyone can find the phrase that made me giggle like an immature twelve year-old. Not much you can do about the gaminess of wild boar, but the chewiness may be due in part to the type of cut you bought.

For the record, a “knuckle roast” is also known as a sirloin tip roast or a round tip roast.

They are cut from the bottom sirloin, which is the toughest of the prime cuts. The tip roast is definitely tough and is actually the cut used in crock pot cooking to make pot roast.

Most recipes for this cut of meat recommend lower temperatures and longer cooking times (think 300 degrees for 2-3 hours).

Bonus points if anyone can find the phrase that made me giggle like an immature twelve year-old.

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