Ho has an unique ability to find completely obscure cuts of meat, ones you and I have never heard of or thought to taste, and tenderize them til they are soft and buttery. Today he’s testing a top rib-shoulder cut, bagging and soaking it in a Cryovac machine in a warm bath (sous vide-style) to break down the collagens and muscular structure. Which is why Má Pêche and its seemingly incongruous location are going to succeed—Ho's knack for transformation. I guess that makes the Fairytale Eggplant a Cinderella story.
In the last installment of Will Work for Food: Going Whole Hog at Pulino's