8 hours ago, Margaret Pilgrim said:Moreover, the rabbit hole recipes call for belly and shoulder, at least 25% fat. I can't get my arms around a raw, cold pork fatty spoonful. What am I missing?
I think genetically we are unable to resist salted raw animal protein. I can’t. Think oysters, carpaccio, rare steak … It is umami central.
Then mentally add some background spices (think nutmeg, bit of clove, …) and a bit of ooomph (freshly ground black pepper, raw onions). Imagine this on a buttered rye roll (more fat & those great toasted Maillard flavors).
This is what you are missing …
