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Tuesday, April 23
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Lard may not be the ingredient you add to every meal you make, but it does have its uses. And Cesar Torres had a hard time finding some. So once he did, at Paulina Meat Market he created this little video where he asks the butcher (who sold me some great veal sweetbreads a few months ago) where it comes from.
Whoa! A foodie co-worker just tipped me off to this Gapers Block story with my clip embedded in it. Thanks, Cinnamon. Incidentally, my first time with leaf lard in my pie crust was challenging. I think I need to experiment more with the balance of butter vs. lard. I can thoroughly recommend leaf lard though. A delight for baking.
In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
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Gary Wiviott / November 7, 2009 12:10 PM
The Paulina butcher seems to be describing caul fat as opposed to leaf lard.