{"id":16155,"date":"2014-10-16T22:12:33","date_gmt":"2014-10-17T02:12:33","guid":{"rendered":"http:\/\/www.scottedelman.com\/?p=16155"},"modified":"2014-10-16T22:15:51","modified_gmt":"2014-10-17T02:15:51","slug":"pig-face","status":"publish","type":"post","link":"https:\/\/www.scottedelman.com\/wordpress\/2014\/10\/16\/pig-face\/","title":{"rendered":"Devouring the pig face special at Range"},"content":{"rendered":"

I had a great time last weekend during my three days at Capclave<\/a>, and I plan to tell you all about it after I upload the videos of the panels and two readings I recorded. But since bandwidth here is such that tossing those gigabytes up on YouTube will prevent me from doing a single other thing online for 24-48 hours, that probably won’t happen until the weekend is out. Meanwhile, you’ll have to be satisfied with a Capclave highlight that was Capclave without really being part of Capclave—<\/p>\n

Pig face!<\/p>\n

A couple of weeks back, Range<\/a>—which I’ve been raving about here for quite awhile<\/a>—added pig face to its menu. Only on Fridays and Saturdays, and only a few per night. Which meant, of course, I had<\/em> to get there. Luckily, Capclave was coming.<\/p>\n

\"PigFaceEaters\"<\/a><\/p>\n

Some of my friends were too queasy to look at a meal that looked back, but two who were as eager to dig into a pig face as I was were Mike and Beth Zipser, who you can see above, with the 18-hour sous vide pig face lovingly prepared by Chefs Mattie McGhee<\/a> and Romeo Tivoli<\/a> on a small platform between us. <\/p>\n

We loved it, and quickly stripped it clean, as you can see from the before and after pics below. (For those who are into that sort of thing.)<\/p>\n

\"RangePigFace\"<\/a><\/p>\n

The crispy skin had me feeling as if I was eating pork potato chips, and the meat couldn’t have been more tender. I hope to get back soon to Range so I can pig out—metaphorically and literally—again.<\/p>\n","protected":false},"excerpt":{"rendered":"

I had a great time last weekend during my three days at Capclave, and I plan to tell you all about it after I upload the videos of the panels and two readings I recorded. But since bandwidth here is such that tossing those gigabytes up on YouTube will prevent me from doing a single […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[221,104,49,270],"class_list":["post-16155","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-bryan-voltaggio","tag-capclave","tag-food","tag-range"],"_links":{"self":[{"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/posts\/16155","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/comments?post=16155"}],"version-history":[{"count":5,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/posts\/16155\/revisions"}],"predecessor-version":[{"id":16173,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/posts\/16155\/revisions\/16173"}],"wp:attachment":[{"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/media?parent=16155"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/categories?post=16155"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/tags?post=16155"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}