Tag: FB Import @ 2021-04-29T14:31:01
I’m feeling antsy: I just opened the last pound container of duck fat
I'm feeling antsy: I just opened the last pound container of duck fat.
Bacon Work In Progress
Bacon Work In Progress. The pork belly (really a half one, about 5 pounds), after it's been rubbed with coarse ground black pepper and cured in apple cider, salt, molasses for about 8 days (I got...
Breakfast this morning
Breakfast this morning: Eggs Benedict. The eggs poached sous-vide, the ham Black Forest ham. The second picture is mine where I sprinkled the Eggs Benedict with the cut up pieces of the ham slices...
Facebook Post @ 1420187844#851
Dinner tonight was pierogies
Dinner tonight was pierogies. My first. Filling was cabbage, onion, and beef (with some sambal oelek: raw ground up bird's eye peppers), all sauteed separately, then brought together, and mixed with...
Facebook Post @ 1420187390#851
Hard steamed eggs and cured pork belly in the smoker…
Hard steamed eggs and cured pork belly in the smoker, cold smoking on apple wood for six hours or so. The pork belly's been cured with a very old (Northern French?) recipe: apple cider (the non...