Guest guest Posted February 24, 2003 Report Share Posted February 24, 2003 One of my favorite magazines, Saveur, has some pro-pig pieces in it this month. One is a cook's quest for the perfect pie curst (evidently a combo of butter and lard). He doesn't demonize this much-maligned fat at all! In fact, he started his quest because he didn't want to use trans-fatty Crisco anymore (hooray!). He then learns that it is leaf lard from around the kidneys that is prized by bakers and tries to find some. He ended up mail ordering it because it was hard to find. There's also an article about the cajuns down in LA and their annual pig feast...pretty interesting stuff, although one man is quoted as saying that all the men around there take heart medication....of course, it's not the pork... Also, there's an article about a food crusader in Ireland trying to preserve Irish food traditions. He compares his ancesters to the Masai in their relationship to the dairy cow. He sells " farmhouse butter " among other things in his specialty shop. I love Saveur because they don't seem to be influenced by the lowfat cartel. They really try to profile traditional foods all over the world. Quote Link to comment Share on other sites More sharing options...
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