I don't smoke weed but I do smoke Brisket (this was from yesterday)

Today we're making brisket burnt ends. I expect it'll be about 8.5 hours.

I have discovered that people are cooking pasta in pressure cookers and I must silently scream.

Done. Starting cooking weight 4 lbs 5 oz. Finished cooked weight 4 lbs 1.5 oz.

Makin' Bacon, Makin' Makin' Bacon. Take some pork belly and turn it into Bacon. Makin' Bacon and I'll put it on a burger, makin' Bacoooooon

The flat is in the brine. I repeat, the flat is in the brine.

Today I put a cure rub on some pork belly. Bacon in three days. We also broke down a whole packer brisket. Burnt ends at some point this weekend, pastrami in about a week and a half.

Something very fascinating about the marriage of something as primal as fire with technology.

Real m.s. Is still down hours so I'm posting from my alts

A perk of working from home is that I take frozen pre-cooked octopus arms and turn them into a tasty cajun pasta for lunch

Peposa dell'impruneta (black pepper short rib) with ricotta mashed potatoes

I don't really like salads. I hate lettuce, and I'm not a big fan of most dressings. But I should probably eat more of them. So I made a blackened chicken caesar spinach salad.

I ended up skipping osso buco last night, instead making general tso's chicken with rice and handmade pork dumplings (which my wife called pretty).

Tonight I'm doing a pressure cooker beef osso buco recipe with an orzo risotto, both recipes from Emril (adapted a veal osso buco recipe).

I'm going to make osso buco tonight. What should I serve it with?

Last night I made strawberry-kiwi freezer jam, and this morning I am having it with some mini waffles, and its bomb. So good. It's much looser than a traditional jam, but that's okay cause the flavor is so bright from it not having been cooked.

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Kith Kitchen

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