The Coterie Room
2137 2nd Ave., Seattle, WA 98121
(206) 956-8000
Eaters anxious for a cheap pork dish given the glamour treatment can treat themselves to The Coterie Room's extraordinary ham cracklings. Southerners make cracklings, or pork rinds, by frying fatty pig skin. Brian McCracken and Dana Tough have a different method. To produce their cracklings, the Coterie Room makes a ham stock and heats it to 194 degrees. The stock ends up in a blender with tapioca flour, with the resulting plaster rolled into a log. Cooks then shave off bits of the porky flour for frying. The weightless cracklings are fairly magical. They melt on the tongue in a pool of rich salt that evokes a very American history of utilizing the whole hog—and a very Seattle future of scientific cookery.
Source:
Seattle Weekly
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