What Food do you Store and Where do you Store It?
What should the cook keep at hand? Supermarkets and refrigerators have so revolutionized our habits in the last thirty years that it is hard to think back to earlier times. …
Read morePasta meets Pigskin
Here’s a recipe from a nineteenth-century manuscript cookbook from Jalisco, a state in the center of Mexico. Duro de harina [chicharrón] (literally something hard of flour) One quarter of flour,…
Read morePork and Pork Rinds. Why so Popular?
In response to Kyri and Adam. Two separate questions here. The first, which I take it is implicit in Adam’s comment, is that fried pork rinds are also popular in…
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