I'm out of sambal manis (Indonesian sweet chili sauce). I guess it's time to do that thing where I fry shallots, some tomatoes, garlic, and five pounds of hot chili peppers with some sambal manis...
For today: burgers. Grind my own meat, a mixture of sirloin, brisket, and some Wagyu Beef Tallow. Sous-vide at 120F, chilled for a minute in an ice bath, then deep fried at 375F (in canola oil: it's...
It's been a good food weekend: yesterday's feast, today's upcoming feast. And I sliced and packaged the home made bacon. A pork belly, cured for a week in local cold-pressed apple cider, molasses and...
Yesterday's low and slow smoked pork baby back ribs, roasted carrots with harissa, crême fraîche, and cilantro, and potato salad with sour cream, dill, red onion, and scalions worked.
Alright, teaching fighting's over, meal planning's over, and the few missing ingredients are in flight. Tomorrow, we'll start off with home-made (by Irene) bagels with cream cheese and lox and French...
Dinner tonight will be braised cabbage over rice with pork tenderloin. The pork tenderloin covered in rub and smoked for 1 1/2 to 2 hours (I'm going for an internal temperature of just about 140F) at...
My cooking may be non-standard: I just needed to wrestle past bacon grease, beef tallow, beef lard, pork lard, duck fat, and ghee in our fridge to get to the rendered chicken fat!
Mmm, sous-vide chicken, skin-on, then crisped up in chicken fat in cast iron skillet for some nice Maillard reaction, with wild rice, stove top simmered in chicken stock, and caramelized turnips (in...
