Monthly Archives: August 2005

Speaking of pork fat. . .

I’m making BLTs for dinner. But I’m pretty damn serious about bacon, lettuce and tomato. Try thick-cut bacon, toasted slices of pane de altamura (golden durum bread), heirloom tomatoes, romaine and roasted garlic aioli (made from scratch, baby). I just

Posted in Food, Tasty Ponderings

Here piggie piggie

Animal fat is magic. Cholesterol-laden black magic, but magic nonetheless. If you’ve ever had a perfect roast chicken with crackly skin or a really well marbled steak, this much is obvious. But oh, it gets better. Goose meat is stringy

Posted in Food, Tasty Ponderings