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Trout and braised cabbage. It’s good, really!

TroutCabbage By The Hack

“What’s that smell?”

That was the query delivered to the Hack from his Significantly Better Half on Sunday night. She was painting the dining room, but could still pick up the distinctive odor of braising cabbage.

What can anyone say about cooking cabbage? The Hack’s olfactory apparatus, as forgiving as it may be, can detect the hint of sweatsocks in braised cabbage. He understands people’s apprehensions. But, is there a more savory braised leafy vegetable? No. There is not.

Trout and braised cabbage. It’s good, really!

TKC: Dry-aged pork. Really!

DryAgedChopsADJ

Question: When is the last time you have seen hunks of pork quite like this:

One does not usually couple the term “marbling” with pork, but look at them. Look. At. Them. Especially the porterhouse pictured at the top. Marbling. It makes The Hack want to sing.

Commodity pork, for the last 20 plus years (at least) has been bred to be lean, so the pork industry could sell it as “The Other White Meat.” Lean meat means lean flavor, and a tendency to dry out during the cooking process.

TKC: Dry-aged pork. Really!