Notafoodie - Latest Comments

Re: Who I am.

Sonia Mazzotta — Tue, 07 Feb 2012 10:09:50 -0000

Hi Tom, I love your blog, however I need to speak to you privately. Could you please contact me? Thanks, Sonia

Re: Munchie Melee 2012- THE ULTIMATE COMPETITION!

Tom — Fri, 27 Jan 2012 12:42:51 -0000

Absolutely! I fully expect a few submissions from you!

Re: Munchie Melee 2012- THE ULTIMATE COMPETITION!

Lydia — Fri, 27 Jan 2012 12:40:54 -0000

I do hope you'll compile all submissions into a book of sorts so we can access, share and try everyone's recipes!!

Re: The Year I (almost) Ate a Whole Pig

Tom — Fri, 13 Jan 2012 14:40:42 -0000

Thanks! I'm working on a fun 2012 project for Notafoodie.com... STAY TUNED :)

Re: The Year I (almost) Ate a Whole Pig

Victoria Harres — Fri, 13 Jan 2012 12:57:06 -0000

We are still proud of your efforts my friend. You #justabout ate the whole thing. I'm curious as to what 2012 will bring to your table.

Re: Our First Annual Fall Pig Roast and Bourbon Sip

mikeypiro — Tue, 11 Oct 2011 13:57:38 -0000

Grandma Diane, you are always welcome!

Re: Our First Annual Fall Pig Roast and Bourbon Sip

mikeypiro — Tue, 11 Oct 2011 13:57:01 -0000

Oh Alright.... :) I can put together a post on DIY roasting box complete with dimensions, what we ordered from where etc.

Re: Our First Annual Fall Pig Roast and Bourbon Sip

Tom — Tue, 11 Oct 2011 10:49:02 -0000

Done and DONE!

Re: Our First Annual Fall Pig Roast and Bourbon Sip

Tom — Tue, 11 Oct 2011 10:48:43 -0000

Yeah. I'm scared for next year. :)

Re: Our First Annual Fall Pig Roast and Bourbon Sip

Tom — Tue, 11 Oct 2011 10:48:13 -0000

Hmmmmm. Mikey, do you see this? I think we can arrange a trade. Blueprints for wild game.

Re: Our First Annual Fall Pig Roast and Bourbon Sip

mikeypiro — Tue, 11 Oct 2011 10:34:52 -0000

Tom Great Post! The whole experience was a blast! Couple of quick take away points so we can remember for next year: Charcoal needs to be added and tended often. Thermometer should go in the head/ neck area. The Brine was killer, that recipe should be in a fireproof safe. We will build a better cutting board, my dog licking up the juice was a bit of a buzz kill for me... @Anferno did a killer job documenting. Next year, since we are past the whole "1st annual" we are making t-shirts.... Again, great job!

Re: Our First Annual Fall Pig Roast and Bourbon Sip

Lydia and Doug — Tue, 11 Oct 2011 10:34:25 -0000

Wow. I am so impressed (as is Doug) with the fact you guys built your own roasting box. Sounds awesome! I love the photos and I love the enthusiasm and attention to detail when anything concerning meat is involved. I would love to hear specs on the box - and if we are lucky, maybe we'll have some elk or venison to contribute to an event next fall!

Re: Our First Annual Fall Pig Roast and Bourbon Sip

Larry Cardarelli — Mon, 10 Oct 2011 21:24:11 -0000

You want a comment/bribe? Next year, I'll bring a 5 gallon keg of an Octoberfest homebrew-- assuming whatever I come up doesn't suck. Just give me seven weeks warning. -Larry from PitchRackandPull.wordpress.com

Re: Our First Annual Fall Pig Roast and Bourbon Sip

Tom — Mon, 10 Oct 2011 18:30:46 -0000

Fuglybronco? That has to be Turbo, right? Not bad for a city boy, eh?

Re: Our First Annual Fall Pig Roast and Bourbon Sip

Fuglybronco — Mon, 10 Oct 2011 17:56:58 -0000

Awesome ... I'm impressed!

Re: Our First Annual Fall Pig Roast and Bourbon Sip

Tom — Mon, 10 Oct 2011 17:20:31 -0000

Now that we know how to do this, next year is going to be even better. I'm sure I can scrounge up an invite for you :)

Re: Our First Annual Fall Pig Roast and Bourbon Sip

Tom — Mon, 10 Oct 2011 17:13:31 -0000

Thanks for the comment. A fun time was had by all that day and it was just as much fun to write about it!

Re: Our First Annual Fall Pig Roast and Bourbon Sip

Grandma Diane — Mon, 10 Oct 2011 17:13:07 -0000

I think we left your house a week too early.

Re: Our First Annual Fall Pig Roast and Bourbon Sip

EAB — Mon, 10 Oct 2011 17:10:07 -0000

Wow! I'm a little squeamish around meat in its original form but you had me fascinated the whole read. Great job!

Re: Our First Annual Fall Pig Roast and Bourbon Sip

Tom — Mon, 10 Oct 2011 16:24:43 -0000

I have some kidneys in the fridge. Should I bring them in to work this week?

Re: Our First Annual Fall Pig Roast and Bourbon Sip

Gena Sabin — Mon, 10 Oct 2011 16:06:37 -0000

I still don't want to look at porky's teeth, eyes, or anything that makes it somewhat personable, but much respect all around!!!

Re: Reminiscing on Zucchini, The Taste of Summer, and my Grandfather

Tom — Mon, 05 Sep 2011 13:59:20 -0000

Ha. It really is the perfect summer meal!

Sent from my iPad

Re: Reminiscing on Zucchini, The Taste of Summer, and my Grandfather

SarahSkerik — Mon, 05 Sep 2011 12:10:33 -0000

Wow, I must have been channeling you yesterday. I made pretty much the same thing, using goat cheese and thyme (sted of basil.) And some shallots. Really good.

Re: Reminiscing on Zucchini, The Taste of Summer, and my Grandfather

Lynda Spiegel — Sat, 03 Sep 2011 09:29:50 -0000

Hi, Tom - How funny that we both wrote about frittata on our 9/1 blog!
Can you please get in touch with me at spiegwrite@gmail.com? Bev Yehuda and I are confounded by a problem Im having with people posting comments on my blog, and Bev thought you could help.

Re: Stuffed Pork Tenderloin

Tom — Thu, 01 Sep 2011 10:39:21 -0000

Definitely let me know. This is really an awesome way to use a relatively flavorless piece of pork... and it's pretty easy.