Shelby

Pretty! Was there nitrate in the brine? Yes, we use Morton's Tender Quick.

No, I must confess that I haven't. I know what it is, though. I should try it. I tend to be more of a chunky sauce person. More veggies etc. Ohhhhhh Mitch, fresh artichokes. I remember the first time someone made those for me--I was around 10 years old. I LOVED them. In fact, they were supposed to be more for the adults. I was shooed away after a few leaves dipped in butter.

LOL! Good point. I never thought of it like that. Those crab cakes were really rich (to me anyway)….AND, I'm a pasta freak so I was more interested in that.

Franci--I love oxtail. It's been a while since I've made them. Need to rectify that. Gfweb--Those scallops look perfect. Huiray--I'm a sucker for pasta. Looks delicious. ChrisTaylor--Rabbit! I've never cooked it that way. Looks very good. Salad with blue cheese and pine nuts Crab cake Salad with capers and cucumbers Pizza Ham, mushroom spinach quiche

David, I'm so glad you were able to find a good price and a good cut! I haven't googled yet, I'm asking here first. We didn't eat all of the pork belly I made with the crispy top. What is the best way to re-heat it?

And, here's what we did with the second belly…we meaning my husband lol. Bacon! Brined for a week and then smoked for 4 hours at 160 degrees.

Ok, I'll try to do that! To me, when I walk through the store it's like a new world. I stand and stare at the canned goods….the fresh fish…..the meat section…OH and the veggie section is SO fresh compared to the big grocery stores in the city. WHICH I don't understand. I'm happy to get fresh, cheaper veggies at the Asian market, but I don't get how they are SO much cheaper and SO much fresher than the big chain stores. Now, to be fair, the frozen section is VERY frozen and very old. Very old. Everything looks so freezer burned. Blech. BUT, the fresh stuff FAR out weighs the frozen bad stuff. Oh and there is certainly scuffle to get the best belly etc. in the morning

Is it really big? I have no way to compare since I had never seen or eaten it before. The only place we can find it is at the Asian Market in the big city. We didn't special order it. You have to get there early in the morning though, or else it's all gone. We can finally eat pork belly AND I can also get ground pork which is another new yummy thing for me. I may live closer to the land of pork, but I'd trade you to live in the land of fresh seafood

HAHA! I love it!

Looks delicious!!! Melt in your mouth goodness! I bet if you torched the skin on top for a bit or broiled it, you would have liked it. To me (and I've very new at this so you might not want to listen lol) the skin doesn't look done enough to be crunchy.

LOL! Well, hmmm….we need to inform the Kansas Fish and Game that they are mis-labeling the Canadian Goose!

Thanks Ann! I used this recipe: http://forums.egullet.org/topic/128753-roast-crispy-pork-aka-chinese-siu-yook/ Your meals are always AMAZING.

Pork belly After scoring, salt and vodka After resting for 2 days in the fridge Right before I'm getting ready to have a huge piece OMG this one was better. Lots more meat. I'm ready for another pork belly! Oh and the last pic is after rubbing the hoisin mixture on

KayB! You used to live in the town with the BEST reubens ever I don't have any plans yet to attend, but I'm not ruling it out….Are you going over? Robirdstx--Your stir fry looks delicious Bruce--I want to pop one of those shrimp in my mouth Unpopular Poet--That sandwich would make you very popular in my house Dejah--Your curry calls to me. I haven't made curry in a long long time. I got on a curry kick years ago and I think I burned myself out. I'm ready to eat it again. Last night I made Siu Yook. You can read more on the pork belly cook off thread here: http://forums.egullet.org/topic/147019-eg-cook-off-65-pork-belly/ My husband shot a Canadian goose on the last day of the season. It was a big sucker. Here are the breasts He decided to make pastrami out of them After pressure cooking for about 90 mins Pastrami on rye Spicy pork on lettuce wraps More eggrolls

Kim, have I ever asked for your Mama's soup recipe??? I think I probably have…and I bet it's on your cookbook site, right? I just love the skinny noodles in there.

I'll tell you a little story about the best dinner I ever had. It was 1997, and I was about to head to Peru. I had been taking Spanish lessons from a young Peruvian woman, and was invited to have dinner at her small, student apartment before heading south. She had little money, and we sat at her Formica table in her cramped kitchen. She pulled out some Saltine crackers, a tin of sardines, a bottle of Coke, and some very good Pisco, from her home town, which was Pisco. We used paper napkins and plastic forks. That night I learned much more about her history, she introduced me to Susana Rinaldi http://en.wikipedia.org/wiki/Susana_Rinaldi who gave her "goose bumps," and improved my understanding of life in South America, including Peru and Argentina. I left her home that night a more educated, better rounded, and happier person than when I showed up. As far as I'm concerned, it ain't the table setting, it's not the food, nor is it the décor ... it's the company you keep, the conversations you have, and the feelings you share. Hitting the thanks button wasn't enough ((((hugs to you)))))

I just love reading what you post Great idea about chunking up the brie and melting it like that!!!!! Thank you! I always do something too fiddly. I hope you are healing up quickly.

Mama Leone's used to be a very famous, and excellent Italian restaurant. In 1967, her son, Gene, wrote a cookbook with many of the restaurant's best recipes, and someone gave it to me as a wedding gift. Most of the recipes were pretty long and involved, but all were excellent. Mama Leone put carrots into her red sauces for that very reason - adds a touch of sweetness. So I've always done it as well. Leone's Italian Restaurant Cookbook Awesome! I'm not alone in the carrot-adding world. I've also thrown diced celery in at times...it just depends on how vegetable-y I want the sauce. edited to add that I purchased this cookbook on Amazon--can't wait to get it! Thanks for showing it to me! Shelby - note that it's been a while since you bought the Mama Leone's book. What did you think of it? Wow, this is a strange coincidence! I am sitting here--before you even posted--going through that cookbook! I have a bunch of ground pork and I'm not in an Asian mood, so I am going to make a meat sauce of some kind. I was looking for inspiration in there. I quite like the cookbook. The recipes are straight-forward and easy to follow. And, I always love a cookbook that tells about the family and stories about the recipes.

Yes, that's the one I have scored, salted, vodkad and marinated. Mr. Pork is now resting in the fridge. I let it rest for 48 hours last time and will probably do that again. We will visit Mr. P on Tuesday.

Yes it looks to be very similar. Here is the recipe I'm using: http://forums.egullet.org/topic/108508-siu-yook-roast-pork-belly/page-4

I posted on the wrong thread lol. Rather than repost the picture , here is what I'm working with this time: http://forums.egullet.org/topic/20297-pork-belly/?p=1953664 It has a lot more meaty goodness on it than the last one that I did, SO, I decided to do Siu Yook again.

Here is a picture of what I'm working with this time. It's got a lot more meat than the last one did. I'm SO torn between doing the crunchy top like I did last time or doing the Chashu pork for ramen.

Friday I made rye bread using a King Arthur Flour recipe. It calls for pickle juice, instant mashed potatoes and dill seeds among other things. I used the same recipe a few years ago--I had forgotten how much I hated working with the dough. It's a VERY dry recipe. Very difficult to get the gluten to work up. And, it doesn't rise much. However, it tastes really good. My husband corned a venison roast which I did in the slow cooker Reuben using Boar's Head sauerkraut--best kraut I've ever had. Convinces me that I need to make my own. Also used a slice of horseradish cheese and swiss cheese and Thousand Island dressing. Salad

I don't really have a recipe - I've made it a few times now based loosely on various recipes I found on the internet. This article is pretty good: http://www.seriouseats.com/2012/03/the-food-lab-ramen-edition-how-to-make-chashu-pork-belly.html Well, shoot. I don't have sake or mirin. I'll have to google and see if I could sub something. Google says I could put some sugar in white wine……..

Indeed! This could be what I want to make. It looks yummy.