Paul and others, Thank you for the input. So far I have tried both pressure cooking and SV cooking on the ears. Pressure cooking for 1.5 hours produced a wonderful result. The ears were tender and felt like picking up a jellyfish. I cut one up into squares and ate it as such. It was quite good. I then covered some pieces in a little flour and deep fried. When tasted hot it did stick more to the teeth. The stickiness was actually a good thing. Neither sample produced a real crispy exterior. I put a heavy coating of flour on the remaining ears and stacked them between plastic wrap for storage in the refrigerator. I revisited the chilled ears after 2 days. The flour had now formed a dense coating and the ears had firmed up again. No longer being soft and floppy, they cut nicely into thin strips. The strip were fried up and provided yet a third texture and flavor sensation. This sample was nice and crisp and was less sticky to the teeth. The SV ears were cooked for 36 hours at 185F. I did not try them fresh from the water bath. After three days in the refrigerator, I fried some pieces with and without flour. Those without flour fried nicely (lots of spitting as usual) and had a good mouth feel. However, the cartilage was not broken down as much as with the pressure cooker. The flavor was good but I would have preferred a softer core. The floured pieces were fried as well and produced quite a mess in the oil. I did not use a binding agent to assure the flour would adhear. That was a mistake in that the flour came off and foiled the oil. I like the convenience of the SV method but preferred the results of PC method. Perhaps I will try SV cooking for a longer time period.