Pork Confit Part Deux: the Revenge

Dedicated fans may recall in October last year I attempted to start a batch of pork confit a la Paula Wolfert in my tiny studio kitchenette. For those too busy to click on the above link, I will re-quote Paula’s feelings on confit:

“Confit is one of those unique ingredients that permanently enlarge your awareness of [...]

Rhapsody in Red

The other day I bought a carton of chicken stock in the supermarket. Waiting in line and reading the back of the carton, I learned that stock had been manufactured by this particular American family since before the dawning of civilization using a time-honored secret technique of boiling stuff, and so on, and that stock [...]