Episode 10006:Pig Roast at Le Bernardin
April 8, 2010 8:00 amWhen I got word that Eric Ripert, the nation’s greatest French seafood chef, was going to have a Puerto Rican pork master go to the Bronx and cook a whole pig for a special lunch, I knew I had to be a part of the proceedings. I was, in the sense that I got to eat it and shoot it. And now you can see it.
[...] 3. Eric Ripert à Ozersky TV (cochon rôti), Avril 2010, https://ozersky.tv/2010/04/pig-roast-at-le-bernardin/ [...]
Read this trackback on the original site.You did not have to go so far for a PIG MASTER. Right here in the USA out of Miami, Myself the KING OF PIG I would have given you a prettier not burned better tasting PIG in half the time. I put my pig aginst his anytime,anyplace. Let’s get it on!!!
have you ever tried pella? or to a traditional chicharoneria. thats some fucking tasty pork. as for roasting seemes like te low brow version of bbq. i mean at least in terms of the advancement of humanity. in bbq you needed to know how to control heat, keep it, and also smoke and its property. roasting is just a pretencious way of saying youre making smores