So I was in the mood for some ham & beans.  I used to use ham hocks, the
traditional way, but the price of them went up.  I found hog jowl bacon, lower
price, but without the nice gelatin you get from the joints.  So I went in
today, at a different store, and the price for the jowls was $5.99 a pound!
Must be that they're using the jowls to make Guanciale now, I guess it's been
discovered.  But I found some smoked ham shank for $2.09 a pound, same problem
with the lack of gelatin.  I guess I'll have to continue to cheat and bloom a
package of gelatin and add it.

What got me started on this?  I went in to buy some fried chicken the other day
and saw that they were selling hog wings.

-- 
I require no special conditions for making mistakes:
I can produce them in practically any situation.
                          Ashleigh Brilliant 12/5/85

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