johnnae at mac.com
Wed Feb 3 08:10:02 PST 2010
Article in today's NYT on pigskins where it reads:
"And in the age of nose-to-tail eating, cooking pigskin for the Super
Bowl party — in the form of crisp fennel-scented porchetta or the pork
fat explosion of a Cajun crackling — makes at least as much sense as
another bowl of guacamole.
“It’s just fat and salt and crunch,” said Lester Ayala, a cook from
Connecticut who had dropped into Porchetta in the East Village for the
first time last month to try a sandwich with a good ratio of soft,
lean pork to fatty, crispy skin. “What’s better than that?”"
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