Boosting the signal one more time…
Boosting the signal one more time, because this is an awesome product and it's getting into swimming season. This swim monitor was invented by my brother, an ER doctor, whose heart was being broken...
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Dinner tonight will be braised cabbage over rice with pork tenderloin
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
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…
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...
Ok this is awesome if it works
Ok this is awesome if it works. @ @ have you seen it?
Tomorrow’s Food Prep Plan (I feel good about this) Get up 6am or so…
Tomorrow's Food Prep Plan (I feel good about this) Get up 6am or so, roll out, form, and proof the croissants.
Then set out the brined pork belly after drying it and let it form a pellicle.
Then...
Dinner tomorrow will be slow smoked pork baby back ribs
Dinner tomorrow will be slow smoked pork baby back ribs. I'm thinking of smoking them 3-2-1 (3 hours unwrapped, 2 hours wrapped in foil, with the foil containing apple cider, butter, and spices, 1...