Chewing the fat at the Super Bowl - The Independent Weekly

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Chewing the fat at the Super Bowl

Written by Mary Tutwiler
Wednesday, February 03, 2010

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.

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written by IMJacquemo , February 03, 2010 - 03:48 pm

Stop the embellishment please! There's no such thing as "upscale" fried pork belly. A gratton is a gratton is a gratton...and nothing more. Don't care if it is served on St. Charles Avenue or Hwy 35...and leaving any meat on it is sacrilege!

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written by NORTHSIDIAN SHOTGUN , February 03, 2010 - 04:48 pm

If ya want, """ meat on you graton, its called, """Bacon! Thats how ya get it at "DA BEST STOP" $ Don's by the highway $ ya right, " its scareilege.......cont. Its a dog eat dog world !!!!!!!!

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