Thursday, August 19, 2010

Getting a Head: The Eating

Porky, but with a definite accent that tells you it isn't just the other white meat. On the sweet side, though there's not a grain of sugar in it, and a little fruity. The polenta that holds it together is almost undetectable, and it's terrific cold or at room temperature, as well as prepared the traditional way: fried, plopped on toasted bread and topped with a sunny-side up egg. It would even work instead of pâté in a bánh mi sandwich, with pickled daikon and cilantro. In a word? Delicious.

Read about how this went from a pig head named Max to a rectangular brick of goodness by clicking here.

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