Comments on: Introducing…THE Chicken Fried Pork Belly Caesar http://blog.ruhlman.com/2007/08/introducingthe.html Translating the Chef's Craft for Every Kitchen Thu, 18 Mar 2010 11:40:19 +0000 hourly 1 By: Amy http://blog.ruhlman.com/2007/08/introducingthe.html/comment-page-1#comment-46589 Amy Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/08/introducingthe.html#comment-46589 You had me at Pork Belly. *drools* You had me at Pork Belly. *drools*

]]> By: Kathy http://blog.ruhlman.com/2007/08/introducingthe.html/comment-page-1#comment-46586 Kathy Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/08/introducingthe.html#comment-46586 YUM! YUM!

]]> By: Sandy http://blog.ruhlman.com/2007/08/introducingthe.html/comment-page-1#comment-46587 Sandy Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/08/introducingthe.html#comment-46587 Just had this at Chez Ruhlman last night. An ingenious app. Thin boat of a Romaine with a perfectly fried large crouton of pork belly confit atop a delectable dollop of the caesar dressing. A down to earth, clever showstopper. Thanks Michael! Just had this at Chez Ruhlman last night. An ingenious app. Thin boat of a Romaine with a perfectly fried large crouton of pork belly confit atop a delectable dollop of the caesar dressing. A down to earth, clever showstopper. Thanks Michael!

]]> By: BobBobberson http://blog.ruhlman.com/2007/08/introducingthe.html/comment-page-1#comment-46588 BobBobberson Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/08/introducingthe.html#comment-46588 If loving this is wrong, I don't wanna be right. You, Mr. Ruhlman, are my new BFF. If loving this is wrong, I don’t wanna be right. You, Mr. Ruhlman, are my new BFF.

]]> By: Mark http://blog.ruhlman.com/2007/08/introducingthe.html/comment-page-1#comment-46585 Mark Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/08/introducingthe.html#comment-46585 If you're going to spice up a Caesar salad, maybe we should call it a "Brutus" instead... If you’re going to spice up a Caesar salad, maybe we should call it a “Brutus” instead…

]]> By: Claudia http://blog.ruhlman.com/2007/08/introducingthe.html/comment-page-1#comment-46583 Claudia Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/08/introducingthe.html#comment-46583 Vinotas, any time you want to go to Momo's, just let me know. I think the FDA has established a Minimum Daily Requirement for the pork belly buns. It's definitely in MY food pyramid! Vinotas, any time you want to go to Momo’s, just let me know. I think the FDA has established a Minimum Daily Requirement for the pork belly buns. It’s definitely in MY food pyramid!

]]> By: d http://blog.ruhlman.com/2007/08/introducingthe.html/comment-page-1#comment-46584 d Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/08/introducingthe.html#comment-46584 love you!!!!! i used to make pork belly BLTs for staff meal. crisp up the belly in the oven. slice some heirlooms from our favorite local gardener, butter lettuce, hellman's mayo & wonder bread. (sometimes avocados if i was in a really good mood.) fuck yeah. love you!!!!! i used to make pork belly BLTs for staff meal. crisp up the belly in the oven. slice some heirlooms from our favorite local gardener, butter lettuce, hellman’s mayo & wonder bread. (sometimes avocados if i was in a really good mood.)
fuck yeah.

]]> By: Vinotas http://blog.ruhlman.com/2007/08/introducingthe.html/comment-page-1#comment-46581 Vinotas Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/08/introducingthe.html#comment-46581 Ooooh, pork belly, Momofuku's is just amazing. It's 8:38am and I'm already drooling... I might have to do something foolish for my waistline (not to mention arteries) today. Cheers! Ooooh, pork belly, Momofuku’s is just amazing. It’s 8:38am and I’m already drooling… I might have to do something foolish for my waistline (not to mention arteries) today.
Cheers!

]]> By: Heidi the Food Yenta http://blog.ruhlman.com/2007/08/introducingthe.html/comment-page-1#comment-46582 Heidi the Food Yenta Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/08/introducingthe.html#comment-46582 Anything deep fried to that texture has to be amazing, Frances. I'm with you. Anything deep fried to that texture has to be amazing, Frances. I’m with you.

]]> By: Frances http://blog.ruhlman.com/2007/08/introducingthe.html/comment-page-1#comment-46580 Frances Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/08/introducingthe.html#comment-46580 I saw that wiki entry the other day. I couldn't help but notice that the original salad had no anchovy, just what was imparted by the worcestershire sauce. :) I saw that wiki entry the other day. I couldn’t help but notice that the original salad had no anchovy, just what was imparted by the worcestershire sauce. :)

]]> By: Tags http://blog.ruhlman.com/2007/08/introducingthe.html/comment-page-1#comment-46575 Tags Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/08/introducingthe.html#comment-46575 Yeah, I hope I copy it right, too. Yeah, I hope I copy it right, too.

]]> By: Heidi the Food Yenta http://blog.ruhlman.com/2007/08/introducingthe.html/comment-page-1#comment-46576 Heidi the Food Yenta Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/08/introducingthe.html#comment-46576 I actually thought this was a parody. It's not, right? I actually thought this was a parody. It’s not, right?

]]> By: Frances http://blog.ruhlman.com/2007/08/introducingthe.html/comment-page-1#comment-46577 Frances Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/08/introducingthe.html#comment-46577 I don't think it's a parody. Though deep-fried confit of fat *seems* wrong on so many levels. :D I'd like to try it with just the cripy outside stuff though. Lots of it. I don’t think it’s a parody. Though deep-fried confit of fat *seems* wrong on so many levels. :D

I’d like to try it with just the cripy outside stuff though. Lots of it.

]]> By: karen http://blog.ruhlman.com/2007/08/introducingthe.html/comment-page-1#comment-46578 karen Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/08/introducingthe.html#comment-46578 It's CESAR It’s CESAR

]]> By: Tags http://blog.ruhlman.com/2007/08/introducingthe.html/comment-page-1#comment-46579 Tags Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/08/introducingthe.html#comment-46579 Enter "Cesar Salad" on Wikipedia and you'll be redirected here http://en.wikipedia.org/wiki/Cesar_salad Enter “Cesar Salad” on Wikipedia and you’ll be redirected here

http://en.wikipedia.org/wiki/Cesar_salad

]]> By: Mer http://blog.ruhlman.com/2007/08/introducingthe.html/comment-page-1#comment-46572 Mer Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/08/introducingthe.html#comment-46572 Dear god. What hath thou wrought, Mr. Ruhlman? Dear god.

What hath thou wrought, Mr. Ruhlman?

]]> By: Lester Hunt http://blog.ruhlman.com/2007/08/introducingthe.html/comment-page-1#comment-46573 Lester Hunt Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/08/introducingthe.html#comment-46573 Ohmigod. A new kind of food humor: not humor about food, but actual funny food. We have ascended into a new realm. Ohmigod. A new kind of food humor: not humor about food, but actual funny food. We have ascended into a new realm.

]]> By: Claudia http://blog.ruhlman.com/2007/08/introducingthe.html/comment-page-1#comment-46574 Claudia Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/08/introducingthe.html#comment-46574 Oh. Dear. God. Ruhlman, I'm supposed to be packing to fly to a funeral, and you hit me with Crispy Pork Belly Caesar. This means an emergency run to Momofuku's, home of the legendary pork belly steam buns. RIGHT now. (For posting that recipe, I will even try to overlook your reference to NYC as Helltown in your on the road posts, only because I know she is like your dark mistress - you want to hate her, you want to stay away from her evil, her decadence, her total corruption, sure . . . but we have pork belly, Prune, the Spotted Pig, Blue Ribbon, Momufuku and, yes, Bourdain, so I know we had YOU at hello. Admit it. What happened in NY all those times before - and obviously still happens for you - stays in NY. So what if Bourdain has video.) So, what's next - the soy-lacquered pork belly crepe glazed with nouc nam, and - oh, wait! I better copyright! Oh. Dear. God. Ruhlman, I’m supposed to be packing to fly to a funeral, and you hit me with Crispy Pork Belly Caesar. This means an emergency run to Momofuku’s, home of the legendary pork belly steam buns. RIGHT now. (For posting that recipe, I will even try to overlook your reference to NYC as Helltown in your on the road posts, only because I know she is like your dark mistress – you want to hate her, you want to stay away from her evil, her decadence, her total corruption, sure . . . but we have pork belly, Prune, the Spotted Pig, Blue Ribbon, Momufuku and, yes, Bourdain, so I know we had YOU at hello. Admit it. What happened in NY all those times before – and obviously still happens for you – stays in NY. So what if Bourdain has video.)

So, what’s next – the soy-lacquered pork belly crepe glazed with nouc nam, and – oh, wait! I better copyright!

]]> By: Bob delGrosso http://blog.ruhlman.com/2007/08/introducingthe.html/comment-page-1#comment-46571 Bob delGrosso Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/08/introducingthe.html#comment-46571 I suppose you use canola oil to the minimize the saturated fat content of the final product. LOL I suppose you use canola oil to the minimize the saturated fat content of the final product. LOL

]]> By: Ves http://blog.ruhlman.com/2007/08/introducingthe.html/comment-page-1#comment-46570 Ves Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2007/08/introducingthe.html#comment-46570 Wow... way to take a salad and add about 2500 calories and 100 grams of fat to it... hot damn! Wow… way to take a salad and add about 2500 calories and 100 grams of fat to it… hot damn!

]]>