That’s what I thought when I noticed pig ears popping up on the menus of local restaurants and as an appetizer at farm dinners, such as the one Chef Hosea Rosenberg will prepare this week at Isabelle ...
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I promise you this isn’t a story about dog treats. If you’ve been dining out at some of L.A.’s hippest chef-driven restaurants lately, you might have noticed a recurring ingredient on the menu. Pig ...
Most of us think of pig ears as leathery chewables for the dog, not something we’d ever dream of eating ourselves. But they’re showing up on local menus as bar snacks, and you know what? They’re ...
Note: This recipe requires a pressure cooker able to cook at 15 PSI (pounds per square inch) as well as a terrine mold and a piece of cardboard cut to fit the dimensions of the top of the terrine. Pig ...
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