PigWizard is a sandwich shop with a storied address: Cannery Row in Monterey, California.

Specialties include Porchetta Sandwich, Sausage Sandwich, Porchetta Poutine and other pork-based treats.

While you can’t get a sandwich shipped to you, you can buy the house-made sausage and bacon online.

And the house-made, air-fried pork rinds (chicharrónes), made from pork skin with the attached fat removed.

 
They can be shipped anywhere, for snacking, party favors and stocking stuffers.
 
 
“GOURMET” PORK RINDS, CALLED “PORKCORN”

We respect the savory versions, Pork rinds are great with beer and soft drinks.

In addition to snacking, we have always liked the traditional rinds as a garnish on salads (photo #4), as a crunch factor on burgers and sandwiches, and (no kidding) with a spicy dip or even ketchup.

But the sweet versions, delightfully seasoned, keep the palate dancing.

And we can adventure forth with new pairings.

We used the Sweet Heat and Beer Bacon Caramel as a topping on chocolate ice cream, served Thai Tea Caramel with a cup of tea, served them all with hot chocolate, and included them on a platter of cookies.

Savory or sweet, PigWizard pork rinds are sure to please the snacker and food adventurer: crispy, crunchy air-fried pork rinds in fab flavors.

 
The 5.5-oz. bags are simply wrapped in cellophane. Once opened, you should consume the contents within two days.

Not a problem!

ORDER ONLINE AT PIGWIZARD.COM
 
 
MORE ABOUT PORK RINDS

Check out this article for:

 
 
> THE DIFFERENT CUTS OF PORK

> FOOD FUN: A PORK COMBO PLATTER
 
 
ABOUT THE PIGWIZARD

Jonathan Christopher Roberts began learning butchery at the Monte Vista Market in 2000, after moving to California from his home state of Georgia.

He had dropped out of high school at 16, began working in kitchens, and quickly realized that to be a better chef, he would have to learn butchery.

As a kid growing up, his mom and grandparents always had gardens, and canned and preserved fruits and vegetables. But Jonathan lacked the same kind of early experience with meat.

“After a couple of years as an apprentice metal sculptor,” he says, “I found myself in California, and shortly after moving I was breaking down sides of beef and whole lamb. I loved it.”

You never know where the road will take you, but we hope that it will take us to Monterey, where we can have some of those great pork sandwiches.

[1] A great moment in pork rinds: the creation of Beer Bacon Caramel Porkcorn (photos #1 to #4 © PigWizard.

[2] Some like it hot—and they should head for the Sweet Heat Popcorn.

[3] Thai Tea Caramel Porkcorn is another great innovation.

[4] Use savory pork rinds as a salad garnish (photo © Culinary Vegetable Institute).

[5] Use conventional pork rinds for food fun: in nachos, for example, or in this Pork Rind Pizza. Here’s the recipe from Step Away From The Carbs (photo © Step Away From The Carbs).

[1] “The Lover” is a white chocolate bar filled with passionfruit caramel. Honestly, we love it very much (all photos © Chocolat Moderne).

[2] The Blood Orange Bergamot bar is dark chocolate with a creamy filling of blood orange and bergamot orange.

[3] A trio of Avant-Garde bars: Spicy Hazelnut Gianduja, Smoked Sea Salt and Blood Orange Bergamot.

[4] Inside a Magic Maple bar, showing its maple caramel. Each Avant-Garde bar is scored into nine squares that can be broken off and eaten one by one. Or, just bite into the whole bar!

We have long loved Chocolat Moderne, an artisan chocolatier that crafts its sweets from Valrhona chocolate.

Chocolatier Joan Coukos has one of the most creative palates in the business, combining ingredients in her bonbon collections that are rarely seen elsewhere.

Our favorite products in the line, though, are the most wonderful Avant-Garde Chocolate Bars: alluring combinations of flavors turned into soft centers and tucked inside dark, milk or white chocolate bars.

To complete the dazzling effect, they’re speckled with color, Jackson Pollock-style.

There’s chocolate for everyone: dark, dulcey†, milk and white chocolate.

But don’t let your color preference stay your hand: We would enthusiastically recommend any of the Avant-Garde Chocolate Bars.

The flavors follow. Elsewhere on The Nibble:

> The history of chocolate.

> The different types of chocolate: a photo glossary.

> The year’s 69 chocolate holidays.
 
 
YEAR-ROUND AVANT-GARDE FLAVORS

 
Order these seasonal bars here.
 
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*Blond Dulcey chocolate is a relatively new creation from the great French chocolat producer, Valrhona. It is 32% cacao white chocolate that is prepared with a secret process to produce a light tan color ((photo #2, top bar). Valrhona calls the color blond, and the name of the chocolate is Dulcey. The flavor notes are much deeper than white chocolate: buttery, toasty, shortbread-like. Beginning as an accident, it took eight years of research and development to perfect the recipe.

†Solbeso is spirit that is distilled from the fruit of the cacao tree. The juicy, white, pulpy fruit is inside the hard pod. It envelops the cacao beans (the seeds of the fruit), from which chocolate is made.

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

It doesn’t take that much longer to turn everyday pancakes into snowman pancakes (photos #1 and #3) for Christmas and the rest of winter—if you plan it right.

Thanks to Krusteaz, maker of premium pancake/waffle and baking mixes, for the idea.

Krusteaz makes pancake mix in several flavors (Blueberry, Buttermilk, Chocolate Chip, etc.), including Pumpkin Spice.
 
 
RECIPE: SNOWMAN PANCAKES

Because it takes a minute or two to decorate the plate, consider heating the maple syrup to return some warmth to the pancakes.

The microwave works well for warming maple syrup. Ideally the maple syrup should be room-temperature.

 
To keep pancakes warm while you’re producing multiple portions, place them on a baking sheet or an oven-safe platter in a 200°F oven.

They’ll keep warm without continuing to cook too much. In fact, you can make all of the pancakes at once; then take three from the oven as you prepare each plate.

You can warm the plates in the same oven.
 
Ingredients

 
Preparation

1. PREPARE the pancakes according to package directions. Make the three different sizes shown in photo #1. Keep them in a 200°F oven as you prepare all that you need. Also heat the plates in the oven. You can warm the maple syrup in the microwave

Here’s how to make perfectly round pancakes, using a turkey baster.

2. PLATE the small, medium and large pancakes, overlapping them.

3. USE kitchen tweezers* to add the chocolate chip hat and buttons. Use a squeeze bottle or medicine dropper* to make the arms.

4. FINISH by creating the snow with the coconut and mini marshmallows. If you don’t like coconut, you can shave white chocolate or use white chocolate chips.
 
 
> THE HISTORY OF PANCAKES

[1] Frosty the Snowman never tasted so good (photos #1 and #2 © Krusteaz).

[2] Krusteaz’ Buttermilk Pancake Mix was voted #1 by Women’s Health Magazine. We can vouch for how good they are!

[3] A variation of the snowman pancake: just two pancake sizes and a bacon scarf (photo © Birch Benders, which makes keto, paleo and conventional pancake mixes).

*We have medicine droppers and tweezers in our kitchen gadget drawer, and use them for plating. They were purchased new for the kitchen, and have never been used for medicine.

[1] Chocolate gelt for Chanukah (photos #1 and #2 © See’s Candies).

[2] Chocolate Chanukah gelt is traditionally sold in mesh bags.

[3] Goldschläger liqueur contains flecks of real gold (photo © Diageo).

[4] Pinnacle Vodka makes numerous fun flavors, including chocolate (photo © Beam Suntory).

In 2020, the Jewish holiday of Chanukah is celebrated from December 10th through December 18th*.

Once a year, See’s Candies turns its gold-foil-wrapped chocolate coins into Chanukah gelt, with Chanukah motifs embossed on the foil.

You can get them here.

Chanukah gelt means “Chanukah money.” It refers to real money, originally given as gifts to teachers during the Jewish festival of Hanukkah.

The custom had its origin in the 17th-century practice, by Polish Jewry: Money was given to children to gift to their teachers.

In time, children also demanded some money for themselves, so the custom expanded.

In the 1920s, Loft’s—an American candy company that was the world’s largest maker and seller of candy at the time—produced the first chocolate gelt.

Chocolate in the shape of coins was wrapped in gold or silver foil (photo #1). The coins were sold in mesh pouches resembling money bags (photo #2).

The chocolate gelt was given to children as a substitute or supplement to real money gifts [source].
 
 
FOR ADULTS: CHOCOLATE GELT COCKTAIL

Why should only kids get Chanukah goodies?

This cocktail combines the elements of chocolate gelt into a holiday drink: chocolate vodka and gold-flecked Goldschläger, a cinnamon schnapps.

A Martini glass is most festive for this cocktail.

Tip: Keep the vodka in the freezer; then you won’t have to shake it with ice to chill it.

Ingredients Per Drink

 
Preparation

1. PREPARE the rim garnish. Place the cocoa mix in a shallow bowl or on a plate. Moisten the rim of the Martini glass with water; dip into the cocoa mix. Set aside.

2. PLACE the ice in a cocktail shaker with the chocolate vodka. Shake well and strain into the glass. Add the Goldschläger and gently stir.
 

CHANUKAH VS. HANUKKAH

Is it Chanukah or Hanukkah?

The word for the holiday was first written in Hebrew alphabet.

For languages that use other alphabets, the Hebrew characters must be transliterated (converted); in the case of English, into Latin letters.

However, the Hebrew word uses sounds that aren’t found in the Latin alphabet. Hence, different spellings.

Both spellings are considered correct. While Chanukah is more traditional, Hanukkah has become the most widely used spelling in the U.S.

Here’s more about it.
 
 
> THE HISTORY OF CHOCOLATE

*The dates of Chanukah are dictated by the Hebrew calendar, so the dates vary each year. The U.S. and most of the world use the Gregorian Calendar.

December 4th is National Cookie Day.

While there seems to be an endless variety of cookies worldwide, there are eight basic types of cookies.

The recipe below is for the ginger cookie—a seasonal choice that is neither gingerbread nor gingersnaps.

Ginger cookies are a type of drop cookie. A ball of dough is dropped onto the cookie sheet, and spreads out into a flat cookie as it bakes. Molasses cookies and spice cookies* are close relatives.

The Toll House cookie may be the most familiar example of a drop cookie.

Ginger became prominent as a holiday spice in the Middle Ages. At the end of the 11th century, Crusaders returned to Europe from the Middle East with ginger and other spices.

In addition to savory uses, ginger began to be used to flavor cakes and cookies. It was costly, however—as was sugar—that most “regular folks” only enjoyed ginger cookies and gingerbread (Lebkuchen) during the Christmas season.

(Trivia: Only Lebkuchen Guild members could bake gingerbread, except during Christmas, when anyone could bake it.)

See the difference between ginger cookies, gingersnaps and gingerbread below.

Thanks to Plugrá, the favorite premium butter of America’s pastry chefs, for the recipe.
 
 
RECIPE: GINGER COOKIES

These are delicious with coffee or tea, hot chocolate, milk, or a glass of mulled cider.

Check to see that your aromatic spices (ginger, allspice, cinnamon, cloves) still have plenty of aroma. If the aroma is faded, the flavor will be, too.

Ingredients

 
Preparation

1. PREHEAT the oven to 350°F. Line 2 cookie sheets with parchment paper.

2. WHISK together the flour, spices, baking soda, salt and pepper in a medium bowl; set aside.

3. CREAM the butter with 1/3 cup of the granulated sugar and 1/3 cup brown sugar in the bowl of an electric mixer, at medium speed.

4. SCRAPE down the bowl and beat in the molasses and egg. Gradually add the flour mixture and stir on low speed until well blended, scraping the bowl occasionally.

5. FORM the dough into 1-inch balls and place onto parchment lined cookie sheets. Refrigerate for 30 minutes or until the dough is firm. Roll the cookies in remaining ⅓ cup of granulated sugar to completely coat each ball of dough.

6. BAKE for 10-12 minutes or until the cookies appear cracked on top and firm.

[1] Unlike gingerbread and gingersnaps, ginger cookies are soft to the tooth, and chewy (photo © Plugrá).

[2] Line your cookie sheets with parchment. It helps the cookies bake more evenly, and its non-stick feature helps prevent the cookies from cracking or breaking when lifting them off the sheet (photo © Paper Chef).

[3] European butter, with a minimum of 82% butterfat mandated by law, is has more rich butter flavor than typical American butter. U.S. butter is required to have only 80% fat. The extra 2% fat makes the butter creamier, softer and richer. Pastry chefs use 82% butter to achieve better results (photo © iGourmet).

A ginger cookie is a soft, molasses-type cookie that is flavored with ginger and other spices. It is larger than, and otherwise differs from, a gingersnap.

Unlike the fancier gingerbread, a gingersnap is a small, thin, plain round cookie with a hard, smooth texture like a gingerbread cookie. It is a smaller version of the traditional German Christmas cookie known as Lebkuchen. Like a gingerbread cookie, gingersnaps break with a “snap.”

Gingersnaps contain a larger amount of ginger, and thus are spicier, than the chewier ginger cookies.

 
 
> GINGERBREAD HISTORY

> THE DIFFERENT TYPES OF COOKIES

> THE HISTORY OF COOKIES
 
 
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*Spice cookies and ginger cookies have similar seasonings, but the ginger flavor is much more prominent in ginger cookies.