Text 35145, 57 rader
Skriven 2010-02-23 22:27:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: trouble oil 842
=======================
 ML> Most fake truffle oils are also labeled as made in Italy.
...
 ML> Now if Pierre has 1. actually tasted these products and 2.
 ML> has a certain nonzero level of integrity, one might feel
 ML> okay about buying of him.
 JW> I suspect both are true, so I shall proceed despite his prices being
 JW> 3X the ones that Dave dug up.

It's apparently worse even than the picture I presented.
Read Daniel Patterson's article in the Times on this subject:
tinyurl.com/truffleoil

Crispy crunchy chewy pig ears
cat: pork, text only
yield: 1 text

I love the pig. If you've seen any of the posts I've put up in the 
last few months, I think that fact has become abundantly clear.

A pig part that we have yet to discuss is the ear, which is just as 
freaking delicious as every other part of this magical beast, they 
just take a bit of care and preparation. So lets get to it.

First thing you have to do is make sure the ears are cleaned well. 
Sometimes they still have a little hair on them, so you'll have to singe 
that off. I use my little creme brulee torch, which works just fine.

Next place the ears in a sauce pan. Add just a little more salt than 
your instinct tells you to, and add a few other flavors as well, if 
the mood strikes you. I'm a fan of Old Bay, long pepper and paprika 
in this instance. Cover the mixture with water and bring to a boil.

Let it go for about an hour, then remove the ears and pat them dry. 
To finish the process you’re going to deep fry the ears, but let's 
talk a little about your options first.

One could deep fry the ears whole, but I don't think it would work 
right. By the time they were cooked all the way through the skin 
would be overcooked. I think the best option is to cut the boiled 
ears into thin strips (Julienne of Pig Ear) and then fry them. After 
you go through the process, you end up with these crunchy-on-the-outside, 
chewy-on-the-inside bits of porky goodness that you can do just about 
anything with.

Here are some ideas: Dress some beet greens with a mustardy vinaigrette 
and finish with the crispy ears. Make a cucumber creme fraiche and just 
dip the ears in there like they’re chips. Dishes that use lardon, like 
coq au vin; just replace the lardon with the ears.

The flavor and the texture are just amazing. Try it. You'll see.

Submitted by: Professor Corn on May 08, 2008
http://www.foodbuzz.com/recipes/358594-crispy-crunchy-chewy-pig-ears

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)