A lifetime ago I used to work as a floor manager in a fantastic restaurant in DC called Kinkead’s and owner/chef Robert “Bob” Kinkead used to always say, “No fat – no flavor” so although it’s a seafood restaurant, he was a big believer in using pork products to flavor the seafood dishes.
Fortunately for me, I enjoy eating meat – all kinds of meat. As a lapsed Catholic, I may not practice by attending mass on a weekly basis but I do participate in Lent. What does that mean exactly? I spend 40+ days sacrificing something during the period of time leading up to Easter. That sacrifice is eating meat. People tell me that I can take Sundays off but I do it 7 days a week. People sometimes ask, “Does chicken count?” and yes – it counts as meat. I do allow for seafood. You may ask, “What does this have to do with pork?”.
The motto no fat, no flavor does not apply here. Pork belly has a layer of fat on it that makes it one of the most delicious cuts of meat. Bring a chef to a place like this and they might turn into a kindergartner who is just learning the concept of sharing. Tasty spicy pork belly – how I will miss you so!
Lent is fast approaching and I always eat my favorite meals that comprise of meat. As a faux New Orleanian (I graduated from Tulane University), Mardi Gras is a HUGE deal and Mardi Gras is the day before Ash Wednesday, which commences Lent. This year my meat hiatus starts on February 17 so I have less than 6 days to eat said favorite meals. Last year it was easy breezy. This year it’s a whole different story.
I am experiencing (along with the rest of the Washington, DC metro area) the deluge of snow from this past weekend’s 18″+ and it has HALTED all activity. This has put the brakes to my regular list of must eats. Will I make it? Let’s see how the week will unfold.
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