On a whim, I tried a different way to cook chili that worked much better than I expected. I bought a pork roast (I can't remember the cut, but it was a cheap one) and roasted it first. I then broke up the meat and cooked the chili. In a word, it was great. The roasted pork flavor really came through. Roast pork is particularly tasty thanks to the gentle frying the meat receives from all of the fat distributed throughout the cut. The texture was also great. Rather than cut the meat, I pulled it apart, giving it more of pulled pork BBQ texture. I'll also try it some time with beef, but I suspect that pork is the meat for which this gives the strongest effect.
Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course) ...
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