Serious Eats - seriouseats.com

Pork loin braised in milk making the perfect pork compliment--a nutty brown sauce.

Great post. The other thing you didn't really mention was the temperature of the oil/fat. I can recall in a culinary class when the chef liked to do various things to trip us up to teach us. One time he used warm oil--I don't know, maybe 125-150F. It would break the emulsion every time.

I wonder if the rendered fat was too hot and that's what prevented the emulsion?

Anthony's (specifically, Ft Laud on US1 near the airport). Beyond having an incredible grilled flavor to their crusts with a richly cooked marinara, they made me a believer for anchovies on pizza. Would that I could get that sort of pizza in Boston (which has equally incredible pizza eats, just...different).