jerky

The New York Times covers pork rinds, which I now have a huge craving for. Despite growing up in the South, I didn't learn to love these until I was older. A farmer friend of mine made some from the Momofuku recipe and they were incredible! They were crispy, crunchy, and full of lard and cilantro rather than some crappy grain. I have to admit I don't even care about the Super Bowl, I just want an excuse to eat these. Sadly, many people who make them fry in vegetable oil, rather than lard and they are very difficult to make, but I might try anyway out of sheer desperation. 

Also in the news is jerky, in NYmag. A delicious and expensive snack that I need to learn how to make pronto. Maybe look out for a jerky making class in NY from our jerky expert soon? BTW John Durant, who is our jerky making expert and founder, should be on the Colbert Report tonight?