Wednesday, 03 February 2010 10:35
by Mary Tutwiler
Chewing the fat at the Super Bowl
Watching football is all about being a couch potato, so why not up the ante and become a couch cochon? Here in Louisiana we know all about that, but today, the New York Times is recommending cracklins as the snack of choice for the Super Bowl. Acadiana born chef Donald Link serves upscale fried pork belly at his restaurant Cochon, in the Warehouse District in New Orleans. But in the NYT, he’s featured frying cracklins Cajun style, with a chewy portion of meat and a healthy shake of Cajun seasoning, just the way we’ve been eating them since we could walk. For a look at how the world looks at pork fat, fried in fat, with salt, click here.
To post a comment, please log into your IND account. If you do not have an account, click the "register" button to create one. Facebook comments can be used as an alternative to creating an account at theIND.com.