About Pigs in Spice

I must be crazy to start a food blog in 2011. It’s not like the internet isn’t teeming with them already. But here I am.

The goal of Pigs in Spice is to focus on lesser-known ingredients, food pairings and techniques. What does that mean? Well, it’s rather open to interpretation, I’d think. Does that include curry blends? Monkey brains? Yak penis? Or could it be fusing Indian and Italian? I suppose that depends on who you are and what your experiences are. Me, I’m a guy who loves to eat and cook and lives in the Northeast US, and I’m going to try to focus on ingredients, combinations of ingredients and/or techniques that I don’t see on a regular basis. Will you have seen some of them? Perhaps. But hopefully I’ll open your eyes once or twice as well.

About my recipes, you should know that there are two types of cooks – those who like to follow recipes and those who don’t. I fall into the latter group. I cook by feel. There’s nothing wrong with those of you who like to follow recipes very closely, but unfortunately you’ll probably be frustrated by my descriptions of what I cooked (my mother always is!). For me, cooking is all about ideas and estimates, tasting and guessing. Perhaps that’s why I don’t bake very often. If you have a question about anything, feel free to post it in the comments and I’ll do my best to answer it.

As for me, my name is Mike and I live outside of Philadelphia. During the day I work as a web (UX) designer and researcher, and in my spare time I write about food, wine and beer.

I hope you enjoy Piiiiiigs innnnnn Spiiiiiiiiice!