More Cheek

Well as you might have guessed cooking a bunch of collards with a little guanciale didn't make much of dint in that cheek.  A friend in Paris gave me some dried peas a while ago and they've been sitting in my cupboard ever since time. Every time I think about cooking them, there isn't time to soak them, but perhaps I didn't need to bother.  However, as I knew they'd relish that pork fat, I planned ahead.

Cheeky

Just look at this beauty - what is it? A pork jowl, more than a cheek, skin, meat and best of all fat, from the ear to the snout. Pigs store fat in their cheeks and the former owner of this jowl did that, and very well too. Here it is flipped over  -

Better than Blogging

I managed to chat with the Fergus twice this week. The second encounter was at the cookbook store with Allison, Fergus' business partner Trevor, and Malcolm and Jamie from Good Food Revolution. We chatted about food, cookbooks, chefs, lungs and other offal while enjoying a glass of Fernet Branca. Is there better way to pass the time?