Joined: 11 Nov 2007 Posts: 236 Location: Madison, WI
Posted: Mon Apr 18, 2011 3:38 am Post subject:
I am glad to see you back since I always enjoy your ideas. Sadly, I have never used pork belly. I am sort of wimpy about meat fat. I won't touch a fatty pot roast (I only use eye of the round, and won't use chuck roast, which has visible fat) trim all visible fat from pork chops, and won't touch bacon unless it is fried extra crispy. I have never claimed not to be picky or eccentric. Luckily my husband also doesn't like any kind of visible fat on his meat either, so he encourages me in my weirdness.
I also compulsively sterilize anything in my kitchen that has touched raw meat. I know most people do this but I do it more I think.
Other than that I am pretty normal.
P.S. Even if I don't cook with pork belly I would like to read what other people do with it. Maybe you can convert me.
I've never had pork belly but it's on my list to try. That recipe does sound very rich with the pasta and eggs and the pork belly. I do think a white wine would balance it out well and maybe even a fresh wild green salad with raspberries or other fresh fruit.
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