Day 2 on the Farm

So Day 2 started at 5:00 am and I made my way to the farm again. This time was a bit different as I was thinking about what we'd be doing instead of imagining like the first time. As I was driving through the rural landscape in darkness it was kind of like driving into a black hole. You can't make out much around you, but you know you're going to somewhere exciting.

I arrived at the farm and it was quiet as usual. You can hear the sound of the hoses in the back of the farm, spraying down the stalls, and the occasional rooster saying hello.

Bob arrives and we waste no time and get right to work on my pancetta. One of my favorite parts about the farm thus far is the banter that exists between Bob, Trent and myself. I don't know that you can put a value on laughter, but if you could, I'd be rich.

Bob, on his blog, refers to me as "Christian the Apprentice" which is kind of a compliment, as I hardly have earned my "Apprentice Wings", but I'll take it. The amount of information to absorb during these days is plentiful and sometimes overwhelming, but I'm such a knowledge junkie, I'd have it no other way. Today we ended up making the following:

• Pancetta (for me)
• Pulling down bressola and other charcuterie
• Straining and packing chicken and beef stock
• Apple Tarts
• Rib Roast and Caramelized Onions for lunch sandwiches
• Prepared 33lbs of Bressola to start curing

I'm not nearly as witty as Bob and suffer from "Straightforwardism" far too often, but in the kitchen I find myself listening and watching as much as possible. That is until I mentioned I attended the "Emril Live" show and appeared on TV back about 10 years ago when it was still "cool" to watch Emril. The look on Bob's face was one of shame, embarrassment and a visual "Smack upside the head". I've not attended a Food Network show since, and if I had, I wouldn't let it slip out.

You realize how far away from good knife skills you are when you stand across from someone like "The Master" as you both trim silver skin off of the rounds. While mine appear to have the texture of corduroy, his are as smooth as a baby's ass. I'm learning though, and on my second loin, I made some great long cuts and wanted to do a dance, but in the interest of safety, I decided not to. We didn't need Bob throwing up in the food.

To wrap up this great american novel here, the second day was better the first. I feel incredibly excited about where things are going and how much I will continue to learn. After the year I had in 2007, I couldn't think of a better way to start out 2008.

Until Day 3...