Look at it. So beautiful. Firm, bright color, everything you would want. Consider Harold McGee’s view of skin in On Food and Cooking. Usually cooks don’t welcome large amounts of toughening connective tissue in meat. But taken on their own, animal skin, cartilage, and bones are valuable exactly because they’re mostly connective tissue and therefor … Continue reading The Anatomical Theater: Skin And Flesh
Sunday Morning by Wallace Stevens. Complacencies of the peignoir, and late Coffee and oranges in a sunny chair, And the green freedom of a cockatoo Upon a rug mingle to dissipate The holy hush of ancient sacrifice. Such a gorgeous, lush opening. A perfect pairing with a very serious Bloody Mary from Downhouse in the … Continue reading Your Food Is Brought To You By . . . .