Aphorisms from the Professor: Brillat-Savarin

Thursday, December 31, 2009

sugar-cured pork jowl: the new bacon

Sugar-cured pork jowl (courtesy of our CSA and so amazing I don't even have words)
Grape tomatoes
Pan-fried russet potato and sweet potato with mozzarella cheese
Two over-easy eggs on toasted Tuscan round with grated parmesean


  1. So that's what jowl is. Wait... what is jowl?

  2. Jowl is, I guess, the "jowl". : )

    But it came thinly sliced, and had the stripes of fat characteristic of bacon.