Finished porchetta. Super crispy skin, moist belly, with fennel, rosemary, and lemon seasoned pork butt.
Need!
What did I cook this weekend.....
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Rolled up ten sheets of basic nori-on-the-outside sushi on Saturday. No raw fish because it's hard to find anything you can trust here in landlocked China, and some of my staples (smoked salmon, for example) were out as well. My favorite was probably the "breakfast roll" - egg, bacon, lacto-fermented hot sauce. Yeah, my sushi's not exactly traditional...
Sounds delish.
Love the guy. He's always there. He makes his own mozz, sausages, even cured sausage (I bought a large sweet pepperoni from him, hanging from the ceiling). He's a gem in my area!
I bought hog casing from him yesterday. I'm making smoked andouille tomorrow.
Finished porchetta. Super crispy skin, moist belly, with fennel, rosemary, and lemon seasoned pork butt.
I'm at work eating a sandwich and that looks so amazing that I've now lost interest in it. I need to try that sometime.
Pretty simple but very tasty. The little ones love it.
Chicken brined in 6%salt/6%brown sugar mix overnight.
Potatoes and Yams roast in the chicken drippings and some duck fat to give them a little extra deliciousness.
No plating picture (so it never happened and we ate it directly off the red hot spit)
Chicken brined in 6%salt/6%brown sugar mix overnight.
Potatoes and Yams roast in the chicken drippings and some duck fat to give them a little extra deliciousness.
No plating picture (so it never happened and we ate it directly off the red hot spit)
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![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
Finished porchetta. Super crispy skin, moist belly, with fennel, rosemary, and lemon seasoned pork butt.
Looks fantastic! Thanks for the picture!
OP
OP
Finished porchetta. Super crispy skin, moist belly, with fennel, rosemary, and lemon seasoned pork butt.
I wish i could 'like' this picture a thousand times. Beautiful.
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Looks like Peruvian blue sweet potatoes? Hard to get around here, but good.
ericbw
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We found a 9 pound pork shoulder on sale for half off for $1.79/lb. Even at full prices, that's a decent price. We cut the meat off the bone, then made 5 pounds of breakfast sausage. We packaged about 2 pounds of ground pork and saved the bones for stock.
Then the wife made pumpkin/butternut soup for dinner on Sunday.
All of this without pictures :-(
Then the wife made pumpkin/butternut soup for dinner on Sunday.
All of this without pictures :-(
Did a strada this morning, sausage, onions and garlic, View attachment ImageUploadedByHome Brew1446508528.371778.jpgView attachment ImageUploadedByHome Brew1446508569.057989.jpg A favorite way to use up a loaf of bread, set it up the night before and pop it in the oven.
Tonight Eggplant Rollatini with broccoli rabe
View attachment ImageUploadedByHome Brew1446508592.042626.jpgView attachment ImageUploadedByHome Brew1446508603.109982.jpg
Tonight Eggplant Rollatini with broccoli rabe
View attachment ImageUploadedByHome Brew1446508592.042626.jpgView attachment ImageUploadedByHome Brew1446508603.109982.jpg
So I had a real hunger for hamburgers. Naturally I then made some. I then did as I always like to do: Scratch it cause this is the first time you are doing this for some reason.
Result? A patty based on black beans and portabello mushrooms (the umami content is impressive for veggy) and a homemade bun on which I screwed up the rise timing. Considering both are first tries it turned out glorious though.
On top of that another first with paprika and rosemary oven chips (fries you call them).
All in all lovely and there will be more! Next time the patties will see worcestershire, the bun a hint of rye and a lot more rising, and the fries some extra fresh garlic.
Result? A patty based on black beans and portabello mushrooms (the umami content is impressive for veggy) and a homemade bun on which I screwed up the rise timing. Considering both are first tries it turned out glorious though.
On top of that another first with paprika and rosemary oven chips (fries you call them).
All in all lovely and there will be more! Next time the patties will see worcestershire, the bun a hint of rye and a lot more rising, and the fries some extra fresh garlic.
mattmmille
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Had fish sticks from Mrs.Paul and vegan "crab" cakes from Whole Foods, but I did make tartar and cocktail sauces and homemade southern style slaw. No pics, because it wasn't all that beautiful...but it was good!
Did a proper Hungarian Goulash last weekend. Started with onions & bacon sauteed in lard, added beef cubes and browned. Then added chicken broth, a bottle of red wine, spices - lots of garlic and paprika. Then added carrots, tomatoes and red peppers and finally added potatoes. Took about 4 hours total after we got the fire going. Used a 20 liter pan and fed a small army of friends.
My Hungarian FIL used beef stew meat floured up & browned with tater chunks to make his goulash (keep thinking Hungarian is goulyas?). The rollatini makes me think of a veggie & cheese stuffed polatsinci (sp?), thin pancakes stuffed with a custard containing cottage cheese, known to them as a sweet curd. Hungarian's call it polacinta. Goulash is popular in slovakia as gulasova polievka.
If you're making sausage (let's say andouille) and one of them bursts during stuffing, no worries. Quick toss a bun in the toaster oven, put the ground meat in a fry pan with some sweet peppers, and a little mustard makes the diversion you were looking for. Tonights dinner!
If you're making sausage (let's say andouille) and one of them bursts during stuffing, no worries. Quick toss a bun in the toaster oven, put the ground meat in a fry pan with some sweet peppers, and a little mustard makes the diversion you were looking for. Tonights dinner!
Sometimes you must suffer for art
Me made pulled pork centerloin sammiches with taters last night. Oh yeah!...
You never cease to amaze me! Well done Andrew!
I think the only way to appropriately describe the sensation elicited by these images would be
Docking you points for less than Michelin-star-grade plating and your laissez-faire use of mustard
Psylocide
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Docking you points for less than Michelin-star-grade plating and your laissez-faire use of mustard
Lol. It's all about the plating.
I think the only way to appropriately describe the sensation elicited by these images would be
Docking you points for less than Michelin-star-grade plating and your laissez-faire use of mustard
haha. You got me there. But I really did have one burst and in the middle of stuffing , so I slapped that sammich together without much fuss. I'll make it up later with pics of some other stuff I made last night.
BTW, they were the best hog casings I've ever used, by far. I got them fresh from a local sausage maker. I stuffed 5+ pounds of ground pork into one single casing, with some length to spare. The one that burst was my fault, not the casing. I'll be smoking them tonight.
CreamyGoodness
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I thought you quit smoking...
mattmmille
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Ever smoke a crawdad? Them things are hard to keep lit!
slym2none
"Lazy extract brewer."
Only when he's not on fire.
Made more black bean and portabello mushrrom burgers. This time I added blue cheese, cause I thought it can´t just be for beef burgers. It isn´t. Oh my this really adds a dimension. Should not have been so caucious! Also Edammer cheese seems to be greater than Cheddar for my burgers. So good.
