The Death of Pork 

Part I of an elegaic rant in memory of America's lost meat

Once upon a time there was a pork chop: nearly two inches thick, moist with tiny interior seams of fat, seared in butter in a heavy copper skillet; then a splash of Calvados deglazed the pan, and it gently braised until…

full article »

Tags:

Comments (2)

Showing 1-2 of 2

Add a comment

 
Subscribe to this thread:
Showing 1-2 of 2

Add a comment

Latest in Table Talk

  • The Sweet Hereafter

    Baking pan de muerto at home
    • Oct 30, 2014
  • Baking Beauties

    Lovely things from ugly apples
    • Oct 23, 2014
  • Sour Grapes

    Plump, purple and pickled in your fridge
    • Oct 16, 2014
  • More »

© 2014 The North Coast Journal Weekly

Website powered by Foundation

humboldt