I understand Hannibal Lecter enjoys those human cheeks as well.

> ----------
> From:         Stephen Feldman
> Reply To:     Paleolithic Eating Support List
> Sent:         Saturday, February 2, 2002 5:17 AM
> To:   [log in to unmask]
> Subject:      Check out Chic Cheeks
>
>  <A HREF="http://www.nytimes.com/2002/02/03/magazine/03FOOD.html">Click
> here: Chic Cheeks</A> //   But cheeks aren't a fad. They've been around as
> long as the animals they come from. (Cro-Magnon woman did a fairly
> exhaustive
> job of finding the edible parts of nature some time ago.) Cheeks are
> tough,
> fatty, gelatinous chewing muscles that require lengthy cooking. But when
> treated properly, they are, to my mind, more densely beefy than just about
> any other cut. While their preparation isn't exactly trouble free, most of
> the work is done by your stove (a few hours of braising), and in hopes of
> encouraging you to make them, know that I prefer the taste and texture of
> cheeks -- calf, cow, pig, human -- to osso bucco, and I prefer nothing to
> osso bucco. And just as you are forming price objections on your lips,
> also
> know that like most stewing meats, they are about the best value for money
> you can get: between $3 and $4 a pound. It's not the cheeks' fault that
> they
> have become trendy. '' NEW YORK TIMES
>
>