A Quote by Dan Barber
At the end of the day, yes. It's all about the marbling and maybe a few other things along the way. But intramuscular fat, that's where you get a lot of flavor. Fat carries the flavor but in the last 50 years it's been bred out of pigs. When American chicken exploded in the 70's and became such a huge commodity, it took away pork sales. The pork industry suffered and had to change.
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I use a lot of fresh citrus, garlic, and fresh herbs when cooking to cut down on fat and sodium but punch up flavor. Our cupboards and fridge are full of condiments - mustards, vinegars, etc. that also add tons of flavor but are low in fat, calories, or other processed additives.
Gribenes have been referred to as Jewish popcorn or kosher pork rinds. It's basically chicken skin fried in schmaltz. They're crispy and mixed with fried onions. I'm telling you, when you have it with chopped liver, it's the most incredible thing because you get this crunch and this surge of chicken flavor.
The Pork Marketing Board worked with advertising and marketing firms to position the pig as a sort of four-legged chicken - a healthy part of any low-fat lifestyle. The Other White Meat campaign launched in 1987 and was so successful at selling lean pork cuts, it actually hurt the rest of the pig.
If you salt a chicken the day before cooking, it starts to break down the cell structure of the meat and allows it to take on more flavor and actually helps it to stay more moist. Same goes for a steak, a pork chop. A lot of people brine; we preseason.
I stopped dieting on plain, boring, unsatisfying food and started eating rich, delicious meals full of flavor and, yes... fat. I got skinny on fat and realized I would never have to diet again.
Yes, I was fat, but I dealt with it by simply never thinking about it. It is useful, when you are fat, to have a lot of other things to think about.
The real thing people miss in vegetarian cooking is fat. Fat is flavor. It is delicious.
While it's typical to find steamed clam recipes which include a bit of bacon or sausage, you might not think of adding shredded ham hock, but it's another way to pair the lusty, smoky flavor of animal fat with the briny ocean flavor of shellfish.
Industrial agriculture, because it depends on standardization, has bombarded us with the message that all pork is pork, all chicken is chicken, eggs eggs, even though we all know that can't really be true.
I like flavor - I could never stick to any diet that was steamed vegetables and low-fat chicken breast.
Chicken fat, beef fat, fish fat, fried foods - these are the foods that fuel our fat genes by giving them raw materials for building body fat.
Fat gives things flavor.
For me, there's something likable but not quite lovable about poached fish: the ultraclean flavor, the melt-away texture, the no-fat virtuousness.
I think that for a lot of actors - especially American actors - to get line readings and to be told and have your director literally act out the part for you is sort of discouraging in a way. It's a very Eastern European thing to do - a lot of directors that I worked with in Russia did that as well. And, I never took that as an insult, as many actors tend to do. To me, I think it's just offering a certain energy - offering their flavor - and, instead of trying to sort of decode and communicate it to you, they just show you their flavor of what it should be.
In sausage, fat is a source of both delightfully porky flavor and a springy texture. Without enough fat, sausage will be dry and tasteless.
Thou shall not kill. Thou shall not commit adultery. Don't eat pork. I'm sorry, what was that last one?? Don't eat pork. God has spoken. Is that the word of God or is that pigs trying to outsmart everybody?
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