[Sca-cooks] Pigskins

[Johnna Holloway]

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?”"

http://www.nytimes.com/2010/02/03/dining/03skin.html?ref=dining

Johnnae