Wednesday, November 19, 2008
Chow / Books Chewing the Fat
Posted by Lindy West on Wed, Nov 19, 2008 at 3:31 PM
Tomorrow night, courtesy of One Pot, beloved Stranger food writer Angela Garbes will be interviewing author Jennifer McLagan about her new book Fat: An Appreciation of a Misunderstood Ingredient, accompanied by "fat-centric" cuisine from Cremant's Scott Emerick. It is, apparently, not quite sold out yet, so make haste!
Details here.
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4
7pm. The event is also co-hosted by Caffe Vita and will be held in their event loft across from the stranger. We have a couple seats left. best, one pot.
6
And pork fat is the most perfect food on earth*. You can do ANYTHING with pork fat.
* Except just maybe Parmigiano-Reggiano cheese. Maybe.
* Except just maybe Parmigiano-Reggiano cheese. Maybe.
7
Lard is highly, highly misunderstood in our modern age of fad diets and veganism. The lard I get from Seabreeze Farm on Vashon Island makes everything taste better. Literally everything. Trust me on this one.
13
@12 or anything cooked in duck fat. I think I would even eat socks if there were cooked in duck fat.
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