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*sighs* I know. I'd love to know which professional @#$% made the mistake of telling the world what to do with lamb shank. (The price just about tripled overnight.) Would 'most flexible' work better?
Pork belly is very rare around here. I have to hit a good Asian grocery just to have any shot at the cut. Cheeks -- I don't think I've ever seen cheeks, but that may be a case where I just didn't want to look. But ribs are standard in this area -- not Food Of The Early Death Gawds as they are in the south, but they'll always be around.
As for Alejandra -- I guess I want to believe she was in a hurry and didn't really notice the state of her dish. It's better than believing someone would voluntarily and knowingly serve raw pork. 'If they don't die, I win!'
p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e -
p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e -
p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e -
p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e -
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