dtremit

We can often find really good prices on bone in pork picnic as well. The last time I made it, I followed the NNP recipe you linked, leaving out the cabbage and garlic. I then pulled out the roast, pulled off the good meat, and then returned everything else to the IP for another hour while we ate dinner. After straining and chilling the results, I got close to two cups of snow white pork fat that I have been using ever since. Next time around I'm going to try to find a use for the broth as well!

So for those that heat and then cool their milk -- do you let it come down to temperature naturally, or help it along with an ice bath or similar?

The WSJ noted that subscriptions to Gourmet have stayed at historical peak levels (of just under a million), but that newsstand sales were down 25% year-on-year. That doesn't sound so bleak to me, but I'm not in publishing. Maybe if they'd invested what they paid McKinsey in keeping the thing alive... Yeah, it really seems to be hard to find a balance. Cooking Light and Bon Appetit have seemed way too pedestrian lately, and to be honest I haven't been able to enjoy Food and Wine since Dana Cowin's navel-gazing, damning-with-faint-praise article on how, gee, Philadelphia might not be a culinary wasteland! I guess that just leaves Saveur? It will be interesting to see what Ruth Reichl does next.