Tag: FB Import @ 2021-04-29T14:44:19
Facebook Post @ 1411342132#851
Prep work on the all pork belly porcetta
Prep work on the all pork belly porcetta. After this it went in the vacuum sealed bags, a night dry brining in the fridge, 36 hours in the water bath at 155, ice it, then I'll chip off the gel (which...
Four 10″ all-porkbellly porcettas all tied up…
Four 10" all-porkbellly porcettas all tied up, rubbed with salt and baking powder and marinading in their own juices and salts overnight. Already in the sealed bags, ready for an early early morning...
Two day sous-vide cooked then deep fried all pork belly rind-on porcetta
Two day sous-vide cooked then deep fried all pork belly rind-on porcetta
I have two nine pound pork bellies with skin on for Saturday dinner
I have two nine pound pork bellies with skin on for Saturday dinner. I'm planning on a dinner where the unifying theme shall be pork fat. That'll include veggies, starches, dressing, and condiment.
Apparently Amazon.com wants me to teach
Apparently Amazon.com wants me to teach. I can get everything I need to make thermite, nitroglycerine, and a few other things with next day delivery to my front door. Handy that! And then they sell...
Convenient. Amazon sells lye in 50# buckets
Convenient. Amazon sells lye in 50# buckets. Free shipping!
Last night I made mayonnaise from scratch…
Last night I made mayonnaise from scratch, in 2 minutes flat from beginning to end and foolproof! Now the experiments will start: garlic mayo, bacon mayo (made with bacon grease and crumbled bacon),...
Over a hundred years old and still going strong
Over a hundred years old and still going strong. Griswold cast iron griddle fitting over two burners on my stove. The pound of bacon seemed very happy.