Aphorisms from the Professor: Brillat-Savarin

Saturday, February 27, 2010

potato & pork jowl hash

Pork jowl is quite chewy in texture, similar to really thick-cut bacon. On it's own this wasn't easy to eat (it was difficult to bite off manageable pieces), but cut small in the potato hash the chewiness really worked.

Red potato and pork jowl hash topped with a blend of Italian cheeses

Two over-easy eggs

Ciabatta toast

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