beekeeper2211's Profile
Refrigerated canned crab...would you use it for crab cakes?
Look at http://www.ochef.com/893.htm
on Nov 20, 2008
salt pork brisket
JACQUES PEPIN describes "salt pork, known as pancetta in Italy and lard in France (hence the use of "lardons" to describe the little pieces of this salt-cured meat that are sauteed for use in salads or to flavor different types of stews). Salt pork, which might be called salted pork brisket, cured pork, corn belly or salted pork at the market, is actually a slab of unsmoked bacon, and the leaner the piece, the better.
If no form of salt pork is available, substitute slab bacon, cutting it and cooking it in the same way as indicated for the salt pork. The only difference will be that the bacon will lend a slightly smoky flavor ... that won't be present if salt pork is used."
on Nov 04, 2008
