Serious Eats - seriouseats.com

I think the main problem of the 'water for steam' argument is that by the time we've gotten the temp high enough to generate steam, the egg protein is a rubbery mess. The egg white and yolk both coagulate at different temps (Herve This explanation) but both are done at around 70 C (158 F), long before the 100 C we need to generate steam.

I guess they found a way to make it safe, but my first thought was the same thing that mandarin and Adam had.

When I first saw this, I thought VINDICATION!! We ate pig's skin in the gravy nearly every week - when there were no pig's feet to be found. I loved them both and didn't realize that I was consuming what amounted to pure cholesterol on a weekly basis. I only knew that, waiting for me swaddled in a blanket of the best, long simmered ragu, were silky sheets of porky luxury. Whether we simply dropped the skin into the gravy and let it simmer, or rolled it into pig's skin bracciola with garlic and parsley, it enriched the gravy more than any of the other meat additions. Meatballs' hand-added flavors, sausage's spicy fat - NOTHING added more than pig's skin or feet. So much so that even family members who didn't eat the skin or feet noticed the gravy was much more rich vs. when there were no pig parts included.

Never tried it your way and the health-consicous part of me dictates I probably never will. If I'm going to ingest my beloved pig's skin - it'll be in homage to my mother - in Sunday Gravy.

hey guys, glad you liked the recipe (of sorts).... you can also throw in a couple of pigs feet (split in half, par-boiled first) and some pork neckbones (browned) .... very, very tasty stuff. just don't plan to drive or operate heavy equipment afterwards... you won't be able to move.
don't forget the glass of red wine with this meal... it may save your life.

I collect fruit and vegetable sticker labels.

I can do this. I buy whole pork belly for my pancetta, bacon and just plain eating and the skin is always attached.

it does help, chichi! thanks!
(didn't mean to sound cranky-just can't stop thinking about it!)
:-)

looks so crispy and tasty! Vietnamese cuisine often uses pig skin in the broken rice dishes called com tam--also eaten with grilled pork chop and a pork custard.

whoa pooch that is a gangster recipe. thanks for sharing.

Yum. that looks really good! Growing up Vietnamese, for major celebrations my dad would pick up a whole roasted pig. I'm talking about a 6 foot porker! My favorite part was sneaking bits of the crunchy skin off while we waited for the feast to be prepared.

I think these sound perfectly intriguing!
My Mom is in her eighties and has been cooking with bacon grease for her whole life. She even bakes cookies on a pan which has been greased with it! Not only that, she has never refrigerated the grease. So for that reason alone, Licoricewhip, I'm sure your cookied bacon bits in the cookies would be fine for 10 days on the way to Iraq - and once there, to boot! :o)
Thanks for this interesting recipe!
Cindy H
Brown Sugar

Great list! Another is: Big Sugar, a CBS documentary about the past and present of sugar. It explores slave-like conditions in present day sugar plantations, as well as sugars/soft drinks role in obesity.
http://www.cbc.ca/documentaries/bigsugar/