What is going on here in the culinary world lately?

I had a friend arrive to town who is about the embark on a journey through (cough cough) culinary school, and while in a heated discussion about favorite classics that we both enjoy, I found out people are flash frying Confit.

What is Confit?

Simply put, it is a method the French used before refrigeration where meat was salted and cooked slowly while immersed in its own fat for several hours. Once the meat was fall off of the bone tender, the entire pot was left to cool down and as long as the fat seal that formed when cooled was not broken, the meat would be preserved until needed.

The most popular of items used for this cooking method is Duck, Pork or Goose.

Does anything about that sound CRISPY to you?

So I researched recipes on the web and sure enough, I could several for Pork Belly Confit and all of them called for frying the meat for a crispy crunch!

That is actually doing the exact opposite of confiing. That is rendering the fat OUT of the meat!

Oh fuck it!

New RULE!!! Stop being stupid,  all of you bloggers out there that think they are some sort of authority on food because you like to cook.

Oh, and there is no such thing as a Tomato Bisque….but that is for a later day!

SQUEAK SQUEAK!!! (and I need it)