I think the LA Times is trying to woo me.
After all, how else could you explain today’s big headline food article on Rillettes.
Those of you who’ve been following our food serion for a while now are probably already aware that yours truly is French (well, half but I’ve got a passport to back up my claim). And anyone who’s spent any significant amount of time in France is no doubt familiar with God’s gift to stomachs. But there may be a small and sad portion of you who are unfamiliar with this.
Rillettes is essentially a preserved meat, perhaps conceptually similar to corned beef but leaps and bounds superior in taste and preparation. Traditionally made from pork, although found in innumerable iterations, it’s cooked down, marinated for a long time, and then left to preserve for a short while. The end result, at least with pork, is smooth enough to spread with a knife but so bound with flavor it might blow the roof of your head right off.
If you’ve never had it, by all means run - don’t walk - to your nearest charcuterie-inspired restaurant to try it. As the LA Times points out, it’s the hottest new trend in town.
Photo by androog
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