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Great read, MTF, and the dinner looks just wonderful. . .

March 3 2004 at 11:05 PM
  (Login JackForster)
Belles Lettres Discussion Group

Response to Grazing with a True Star at 'Amphycl├Ęs' in Paris (photos)


. . .for some reason I spent quite a bit of time reconstructing the flavors in my mind's palate, or trying to. The soup was delicious, by the way .

The whole issue of crispiness in pork, and poultry for that matter, is an intriguing one. My mother was Filipino (though the family is said to have emigrated from Northern China a couple hundred years or more ago) and I grew up eating her cooking, with a strong prejudice in favor of crisp pork skin, and crisp poultry too. Duck especially. I find that very few chefs really understand duck- too many times the skin is but a flaccid and depressing reminder of what a proper duck skin should taste like. When I really have a hankering for good poultry I find I usually have to go to either a Latin or Chinese chef. Latin chefs, especially Cuban and Mexican, really understand pork. You should check out the Three Guys From Miami whole roast pig website if you like crispy cracklin's:

and a picture just to tempt you to click over:

Mmmmm. Crispy.


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