The other night I was drinking wine and eating monkfish liver with my culinary soulmate, Donnie, and lamenting about when odds-and-ends meat cuts become trendy and then are suddenly expensive.
Pork pops
Take the case of the aforementioned monkfish liver. It used to be the rare non-Japanese person who would try this odd delicacy at the sushi bar, and I could buy a whole softball-sized liver at the Japanese market for a few bucks. More
skinny girls & mayonnaise 