Tuesday, June 30, 2009

Gratuitous Sexiness: Lard Ain't Never Looked So Good


Funny that I'd choose lard and/or bread as my first post about New Orleans since my exile, but there it is -- Cochon's lard rolls. Only in the deep South would a chef have the cajones to use rendered pig fat as the primary identifying ingredient in a carb-heavy freebie ... then provide you with a ramekin of butter to spread between those greasy, flavorful, rich, and heavyyyy layers of goodness. Brown shiny top, smooth buttery bottom, light yellow flakey center. What's not to love? After all, in New Orleans, you'll just sweat off your water weight anyway ... right?

Yum.

4 comments:

  1. I don't know why I read New Orleans blogs. They always leave me dying for another visit, but most of all hungry! Great photo. I'm drooling over those rolls right now.

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  2. At BUTCHER for a while they were serving a pork belly sandwich on lard bread. An amazing combination of fat kid sensibilities with sophisticated cooking.

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  3. Thanks, Megany09! Cochon is definitely worth a trip to New Orleans ;) I'd do it!

    I knowwww! But the cochon de lait Cuban sandwich is delicious, too, with the hand-cut potato chips? Mmm.

    So homesick for New Orleans!

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