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!
Tag: FB Import: Year 2015
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?
For @[1159341137:2048:Heather Hill]
For @
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...
Facebook Post @ 1430599252#851
Facebook Post @ 1429801870#851
Facebook Post @ 1429629202#851
I just found out my friend Narin Latthitham passed away yesterday
I just found out my friend Narin Latthitham passed away yesterday. I knew him through silat. I had the fortune of playing with him 1, 2 days a week for much of the time I lived in Portland, attending...