All Activity

If I haven’t put it here before - address today is 1021 Meyerside - unit 2

Same! I was just re-reading your food blog, I really miss them

care to rent out that pool house? stunning.

Well good for Michelin. Tacos are one of the culinary wonders of the planet. 😁

For pulled pork I would use bone-in pork butt 100% of the time. I have tried boneless butt and even when trussed it does not turn out as well. This is smoking around 230°F on a Weber bullet. If I was making carnitas boneless might save some time trimming around the bone. If the pork is smoked to the proper level of doneness there should be no cutting around the bone. That sucker will just pull clean of the meat. One of the tricks with pork butt is cooking past "the stall", which is where the temperature stalls while fat and connective tissue are rendering to delectable goodness. This is one of those things where "it is done when it is done", which does not always match our preferred schedule for feeding guests. The video that @weinoo posted matches my understanding of the cuts, but as you have seen the terminology is all over the place depending where you go.

Plan seems to be if you are at the hotel to meet at 8 in lobby - with plan to get to the Cake Collective at 8:30.

Does the original have a liquid ingredient? It may simply be white chocolate softened with other fats. I think there's too much oil relative to other ingredients. Try adding more milk powder.

If it has enough sugar & acidity, you may be able to process it like jam - hot pack and water bath.

Here, it's about the same price as good milk.

TJ's run today. Overload on the sweets, I love Ube and I like mochi, so tried these selections. Pretzels tiny and not too sweet with a good bite of salt; Ube shortbread are tiny and very vanilla-y and tender; brown sugar mochi is the least sweet of them all and one bite packages (great for roadtrips), I enjoy the texture to sweet ratio and non-mochi eater liked it too, quite a surprise to me. I think the ube limited run items are at the end now. Felt lucky to find them. Didn't want to put much energy into cooking tonight, so grabbed the karaage (pleases all in the house) and the chicken gyoza. Grabbed a frozen kimbap to see what the fuss is about. Kickin myself for missing on the guacasalsa. Will obtain later.

I honestly didn't know Tang was still sold. I haven't seen it in... I dunno, 40 years or so?

I only live with my son. He gives me a hug nearly every day but no kiss.

Okay, I know there are lots of names for both these cuts of meat. My understanding is that the butt is above the shoulder, resulting in the butt being more tender, more marbled and fatty, while the shoulder sees more action and is therefore a little bit leaner. I've also read that the butt is best for stewing or braising and the shoulder cut is.is betters for a slow roasted crispy hunk that can be sliced. However, there seems to be a lot of misinformation or simply disagreement about all of it. I have been on a Green Chile Stew kick lately. The first time I sent my husband to the butcher the shop had no shoulder but did have boneless pork butt, which is what he bought. A 2.5 lb. butt needed a lot of trimming of the fat; I would estimate almost a full lb of it was fat. It maade a delicious tender stew; worth the waste. The next time he went shopping for butt at the same place the butcher said they didn't have any pork butt, only shoulder. He went to another store and the butcher told him that butt and shoulder were the same. He went to a third store where they told him the built was way more pricey, and despite my husband requesting it be boneless, they sent him home with bone-in butt. I cooked it and it wasn't quite as tender as the first butt. I have no idea why. But that bone was not inconsequential in terms of waste or in terms of irritation ofcutting around it. I did throw it into the stew but the flavor was not noticeable improved by including the bone. How much of any of this sounds right? I don't believe they are the same cut. Is the price usually higher when they tell you it's pork butt rather than shoulder? What cut would you use if you wanted pulled pork? If you are roasting the pork rather than braising or stewing it you will not have to trim as much fat off, since the meat will release a lot of fat as it cooks and you can avoid some of the remaining fat when you start pulling it apart. When making a stew you really do have to trim off a lot of fat before cooking, or the broth will be really greasy. Shed some daylight on this if you can!

Oooh, I have lemons and an open bottle of wine...

I hope your household follows the tradition where they have to kiss the cook if they get a bay leaf on their plate!

G'Day mate. Plenty of help here.

Probably for cooling and non-interference purposes. Also the field is a torus, so there may not be a need to have further intensity at the gap. After thinking about this and seeing multiple photos, I think there is only 1, 1800W coil.

My kind of Michelin experience!

I made an Italian style meal with chicken in a creamy garlic and cheese sauce over pasta.

Last night, a New York Sour. Many layered drinks are a bit gimmicky but this is a real banger tastewise too.

A little behind - dinner last night was in NOTL at a little place owned by Twin Sisters winery ribs with broccoli….

Welcome to eG, @rukie! I think you'll find a LOT of help here!

Skipped breakfast this morning to get to the garden center in good time. Starving when I got home so a couple of Christmas tourtierre tarts from the freezer with some peach ginger chutney cuz we are out of HP sauce!

vegetable cooking oils bio-degrade in about 30 days. lots of natural bacteria do love the stuff.... adding to a compost heap is a viable disposal method, with a caveat.... rodents/skunks/possums/raccoons/groundhogs/etc. all love a tasty high calorie snack - compost 'elements' saturated in oil . . . mega-appreciated snack.... so . . depending on your situation, you may wind up with unwanted visitors.