Warning: This post will discuss the eating of meat.
Disclaimer: I understand that I cannot argue taste.
“I don’t dine on swine,” Jules Winnfield (Pulp Fiction).
Samuel L. Jackson’s iconic character from Tarentino’s best, says this to John Travolta’s Vincent Vega further describing the pig as a “filthy animal.”
Vega’s retort is, “Yeah, but bacon’s good. Pork chops are good.”
I agree. Now, I am not going to get into a debate about eating habits. I am also not going to discuss the horrors of meat processing and slaughterhouses. I have read The Jungle and have taught it in contemporary American Lit.
I know for certain that there is a philosophical and psychological dissonance between how we acquire food and how we eat it. Most chicken is served in parts and nuggets. Hamburgers are sold in pre-formed patties. Few fish are served with their heads intact. Most consumers maintain a passive amnesia about how their food ends up on their table.
Ted Nugent once said, “you have to kill it before you grill it.” Ted Nugent is known as the Motor City Madman, and I, personally, saw him fire an arrow from the stage into a large cardboard cutout of Saddam Hussein. Did I mention there were fans sitting right behind the cutout?
Love him or hate him, Ted has a point. Unless you were watching television when the chicken farmer photo bombed a Sarah Palin interview showing the dispatching of a live chicken, most have forgotten that we once had to dress and prepare our own meat.
Viewer Discretion Advised
As a true agrarian society, farmers were forced to make tough decisions about their livestock, and personally carry out the killings. I am quite sure that no one contemplates the name of the cow providing the beef for their Big Mac or Baconator?
This indifference, as well as documented health concerns, have given rise to many different diets, and have provided a wellspring for vegan lifestyles. I just want to point out that Roald Dahl wrote a story called, “The Sound Machine,” where a scientist creates a monitor that can pick up the emotions of trees and plants. We weep for the cows and pigs, but not for the roses and grass. Is this indifference, arrogance or hubris? Food for thought (pun intended).
Off the soapbox, back to the pantry. Yesterday. I was eating chips, and I was contemplating the versatility of the potato. I was amazed. In almost every meal, you can order a different variety of potato. Mashed, scalloped or baked for dinner. Hash browns or home fries for breakfast. Chips and fries as sides for any occasion.
During the same reverie, I noticed the charcuterie I had bought for our Thanksgiving dinner. Two types of salami and two types of ham. All unique, all delicious. My mind quickly shifted to my dulling senses and taste buds, and I realized that many of my best, most memorable recent meals have involved pork.
My mother makes a mean breaded pork cutlet. It is made with love but also much pounding. I love her ham and eggs- hard scrambled. I love a good B.L.T. and will choose sausage patties over links if they are offered. I eat Jimmy Deans, synonymous with sausage, breakfast sandwiches, whenever I can, and I have already espoused the virtues of the parmesan encrusted pork loin from Rioz, Brazilian Steakhouse.
In a scene from “Goodfellas,” Henry is discussing the culinary expertise of his prison mates. The chef in charge of the sauce says that the secret to his succulent sauce is three meats with the pork being the most important. He says, “the pork, that’s the flavor.” Once again, I cannot argue.
I have had some bland hamburgers, steaks, cold cuts, and even pizza, but I have never been disappointed by salami, sausage, bacon, or ham. Lately, my favorite meal is breakfast because it offers the possibilities of an egg sandwich with sausage, bacon, ham or all three. I have also discovered the Western omelette. No onions, of course. They do not treat me well.
What is one of my favorite pizza topping combinations? Mushrooms and….sausage. What are the key ingredients of my cousin’s decadent antipasto? Anchovies, multiple cheeses, raw tuna and… all things pork.
I dine on swine. I know it is not healthy, and the way pork products are prepared does give me pause; however, I recall a graduation party in the 90’s where I ate about 10 pork loin sliders, an unforgettable meal.
Again, I cannot argue taste or persuade anyone to eat something that turns them off. What I can say, is that, when I want to pig out on a flavorful meal, I know it starts with the pig, itself. Sorry, Wilbur.
Stepping Out Shout Out
Between the Antlers, 100 Wood Street, Georgetown, SC.
https://betweentheantlers.com/
Not surprising, all this talk about pigs has led me to this restaurant. Yes, it does have a couple of pork dishes, but the restaurant was started by the author James Dickey, the author of Deliverance. Fact.
There is also a boat that adorns the front lawn christened Deliverance. Fact.
The View
If you can get passed any visceral reactions to his work, this place offers one of, if not the most, beautiful view of the Sampit River. Fact. We spent our first low country July 4th here watching the fireworks, and it was beautiful.
Aside from the view, the food and vibe are different from many other restaurants. The staff are friendly and seem committed to providing a relaxing dining experience not a rushed money grab. There is plenty of sitting on the deck, at the bar and in the small dining room, but regardless of where you sit, you can linger.
They also have Adirondack chairs on their lawn where you can sit, drink and watch the water. Once again, no pressure or expectation. Of course, most of the restaurants near Front Street run at a slower pace, but Antlers is the only one where I don’t feel guilty.
The Food
BTA serves Southern fare with a unique spin. Their chicken egg rolls use the Southern staple pimento cheese to provide a little heat and texture. I have tried their burgers and she crab soup. Both solid.
Their brisket was a bit fatty for me, especially on a sandwich, but their shrimp salad was clean and tasty, and their charcuterie, comprehensive. `
During our next visit, I have vowed to try their Country Store Sandwich. A fried bologna and egg sandwich with Duke’s mayo. Nothing more local than that.
The Skinny
Come for the view, eat at your leisure, and enjoy the congenial staff.
No one will make you, “squeal like a pig.”
Rating: B+
Love and laughter,
P.