Going back to the city to make more right now!
smoked over cherry. Tender and juicy! rubbed. (i’ll post the rub recipe later) i’ve been using an electric smoker which doesn’t have the same results as smoking over real fire IMO. as you can tell there’s not much of a smoke ring, but the results were still juicy. Because of the temperature limitations of[…]
Getting some recipes going for The Hunted. Some Aged Wagyu Beef Bolognese… nothing to it. let the meat shine.
Someone should make a mainstream automatic(electric/solar/gas) mortar and pestle. Because the flavor of ingredients pounded and mashed into each other is better than blended. Sadly in countries that mortar and pestle is widely used, human labor is probably cheaper than electricity…
Did some Wagyu Tonkatsu, double fried of course 🙂
Learning how to cook a dish is a lot like figuring out a very complex puzzle. It’s not if-then conditional all the time – linear. the puzzle is quite dynamic and if it were a shape I’d say it’s a sphere, with a lot of forces coming into factor. You probably start with memory -memory of[…]
all your DV% of pork belly right here. deliciously porky broth – But, I’m going to take the pork belly farther on a lower temperature – then crisp it.
Aged Sirloin, Prime Ribeye, Meaty Back Ribs. Deliciously meaty broth.
picture is sideways, (wordpress) but this red duroc was fucking juicy! Brined for two days. #juicyAF . Served w/ mustard/white wine/caramelized onion sauce
after I take care of the meat and age it, I’ve never had a better piece of beef. not from any restaurant. not from any 3 michelin restaurant.
plumping up chickens likely with saline solution, chicken broth…additives and other mystery ingredients. And this is why I get the best meat I can find, because this is gross.