TwistedGray
El Jefe Brewing Company
Pork belly fried rice and choy
Banana rum cake for work morning tea.
Two layers, way too much cream cheese icing.
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Banana rum cake for work morning tea.
Two layers, way too much cream cheese icing.
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There's never such thing as too much cream cheese icing!
Just pulled into this out of the oven to cool. Sourdough rye.View attachment 694885
Just awesome!View attachment 695950View attachment 695951View attachment 695952
This felt like half a day of prep! Stuffed maduro, yellow rice and beans (from dry) and guacamole.
As much as I love this... should probably go in the, "whose smoking meat this weekend" thread? I'm always torn as half the time I post to the wrong thread too.Pork shoulder going on the smoker tomorrow with a bunch of pecan chunks.
Yummy!
Didn't realized there is a specific meat smoking thread.As much as I love this... should probably go in the, "whose smoking meat this weekend" thread? I'm always torn as half the time I post to the wrong thread too.
Leave the seeds in two or three of them so people can play Russian roulette.Bacon-wrapped, cheese-stuffed jalapeno poppers - don't think I've made them since we've lived in AZ which is going on 3 years already! SPICY but so good...ice cream later....picture before they hit the oven:
Leave the seeds in two or three of them so people can play Russian roulette.
My most memorable meal of all time was the summer of 1984. I flew out to Towson, MD to visit my grandparents for 3 weeks and they took me out for a table full of crab. It was my first time eating whole crabs and was a lot of work, but sooooo worth it!Last weekend just slow to post. Gulf blue crab steamed with Old Bay Maryland style
What type are the seeds? Looks nice.Basic bread
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What type are the seeds? Looks nice.
May be better as is, seeds that large would make the dough tear. Looks cool.Pumpkin - I should have incorporated them more...I just tossed them on top and lightly pressed before going in the oven.
May be better as is, seeds that large would make the dough tear. Looks cool.
That sounds really good. Was by the ocean last week and they had a ton of clams I bypassed for lobster and oysters.Dinner: curried clams with pork belly and two too large, thick slices of bread I made...and wine from the bottle.
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That sounds really good. Was by the ocean last week and they had a ton of clams I bypassed for lobster and oysters.
What's the recipe on that? Just Curry and clams sounds good.
EDIT: I did pick up more Portuguese stuffed clams tho. Does that count? I'm addicted
That sounds good. Saw some recipes with coconut milk but with the pork belly. I like the idea of concentrated flavor. ThanksJust curry powder, two dropped red peppers for heat and that's that. Sometimes I'll dice garlic
That sounds good. Saw some recipes with coconut milk but with the pork belly. I like the idea of concentrated flavor. Thanks
Coconut milk would be nice, too, and it'll probably help with the salt. I love pork belly
I had family in St. Michaels, MD. We'd have bushels of crab anytime we would visit or grab some chicken necks and go down to the dock to pull them out of the water ourselves. I LOVE blue crab and now use the effort it takes to pick it as an excuse to make a mess outside and drink beer. I was ecstatic when I found a place close by to get them live. Gulf crab is close enough to Chesapeake when steamed MD style.My most memorable meal of all time was the summer of 1984. I flew out to Towson, MD to visit my grandparents for 3 weeks and they took me out for a table full of crab. It was my first time eating whole crabs and was a lot of work, but sooooo worth it!
Dude that looks great.For pork curry thats easy i use Ottogi Korean curry mix, Coconut milk or powder and a shot of Redboat. I normally dont use pork belly though for curry. If i did i would probably grill it and ladle the curry with veggies over the grilled belly on rice. You can also cook pork belly like beef brisket and use it however you want. A little Chinese bistro near me offers it that way. Very lightly seasoned so its not like red cooked.
Getting good meaty belly/side around here requires a drive to one of our better markets. Selection at the close market is usually too fatty unless you get lucky. So when i get good quality i save it for kimchi jjiggae or hong shao rou. Man, i love Chinese style red braised pork belly. I just lucked out finding a nice half slab at Costco. Cant decide if i want Hong Shao Rou or Japanese style for tonkotsu ramen. Japanese charsui is fairly easy to make but i season mine slightly different.
I just lucked out finding a nice half slab at Costco.
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This was 2 weekends ago....so good. Did a pork tenderloin the other day but that is pretty boring. Think I'm only 5 smokes in or so..digging it so far.
Dinner: curried clams with pork belly and two too large, thick slices of bread I made...and wine from the bottle.
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We met the winemaker from Cima Collina, nice lady, at a winemaker's dinner we somehow got invited to at the Monterey County Fairgrounds many years back. I told her we were looking for some wine barrels for some projects and she said she'd let us know when they had some. True to her word, she emailed me one October and said they had plenty. We ended up buying 20 of their beautiful oak barrels for $20 each! Took multiple trips to get them all but they were then located in Marina - not sure where they are now. We made multiple rain barrels out of them as well as cut some in half for planters! I always enjoyed her wines. Annette Hoff is her name. Talented for sure!
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