Free Republic
Browse · Search
General/Chat
Topics · Post Article

To: nickcarraway
Buffalo-style Pig’s Tail. Pig Ear With Lime and Chili. Crispy Pig’s Head With Pickled Vegetable Aioli. Pork Cheek With Burnt Apple and Cauliflower.

I'm drooling here. It used to be these cuts where the secret of chefs and peasants who knew they were the best part and cheap, cheap, cheap. Now offal is becoming popular and the price is skyrocketing. Beef cheeks, one of my favorite cuts, have more than tripled in price in the past few years.

3 posted on 02/06/2013 6:16:28 PM PST by mnehring
[ Post Reply | Private Reply | To 1 | View Replies ]


To: mnehring

So are these secrets brined, slow cooked, crusted with cracked pepper and served shaved & piled high on rye bread, with a crisp garlic dill?

No? I’ll take the pastrami, thanks.

Actually, I do like offal and grew up on my grandmother’s lungen stew, but pastrami is food of the gods.


5 posted on 02/06/2013 7:03:43 PM PST by reformedliberal
[ Post Reply | Private Reply | To 3 | View Replies ]

Free Republic
Browse · Search
General/Chat
Topics · Post Article


FreeRepublic, LLC, PO BOX 9771, FRESNO, CA 93794
FreeRepublic.com is powered by software copyright 2000-2008 John Robinson