re: #339 Ford_Prefect

It’s great with eggs - it’s a little tougher but it’s got a nice flavor. (I looked it up and it’s a belly cut. I have to admit I don’t pay much attention to cuts - I just need to know if it mooed or oinked so I know how to cook it.) Or you could just do eggs with chorizo and some flour tortillas.

/Ooo, I think that’s sounding even better.