From an article that I never finished reading in the Times today on pigskins:
People come to Porchetta, the slip of a sandwich shop run by the chef Sara Jenkins, just for the skin, which she sells for $25 a pound. The trick, she said, is a special oven and good pork. She uses the middle sections of Niman Ranch pigs at a rate of about 20 a week, making sure the skin looks clean, healthy and fresh. (Cooks who use a lot of pork skin say the fresher the skin, the better the crackle.)
No comments:
Post a Comment
Your remarks and lively debates are welcome, whether supportive or critical of the views herein. Your articulate, well-informed remarks that are relevant to an article are welcome.
However, commentary that is intended to "flame" or attack, that contains violence, racist comments and potential libel will not be published. Facts are helpful.
If you'd like to make personal attacks and libelous claims against people and businesses, then you may do so on your own social media accounts. Also, comments predicting when a new business will close ("I give it six weeks") will not be approved.