Deb Hall
Foodie
4169
Sun Mar 04, 2007 4:46 pm
Highlands , Louisville
Deb Hall
Foodie
4169
Sun Mar 04, 2007 4:46 pm
Highlands , Louisville
Deb Hall
Foodie
4169
Sun Mar 04, 2007 4:46 pm
Highlands , Louisville
Deb Hall
Foodie
4169
Sun Mar 04, 2007 4:46 pm
Highlands , Louisville
Deb Hall wrote: a heritage hog producer friend offered to sell me some jowl.
Deb Hall
Foodie
4169
Sun Mar 04, 2007 4:46 pm
Highlands , Louisville
Deb Hall wrote:Richard,
I actually debated this- Mario Batali has a recipe in my Molto Mario cookbook. But off -season, I'm not sure of a source of the pork jowl, and the product needs to hang from a shelf in the refrig for at least 3 weeks. Not very practical if you've seen the inside of my jam- packed refrigerators.
I may still change my mind- I'll let you all know if I do.
Deb
Deb Hall
Foodie
4169
Sun Mar 04, 2007 4:46 pm
Highlands , Louisville
Robin Garr wrote:Did you check Lotsa Pasta?...
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