Shelby

I enjoy reading your posts, too! Don't stop!

Anna, tell me about the eggs. I've never heard of this before. What is the taste difference between the oven and just making hard boiled eggs on the stove top? I see they look a little browned.

Maybe you could use it for the famous bacon jam that everyone loves here?

Franci, tell me about forbidden rice. I always like doing things that are forbidden

Anna, how is the bacon coming along?

Franci--Beautiful fish and taters! Dcarch--A fellow Mardi Gras celebrator Lovely surf and turf. I love drawing on my chalkboard and changing it for the different seasons/holidays We started with some fried pheasant livers, gizzards and hearts Then, this was going to be crawfish étouffée, but the crawfish tails that I thawed out were YUCKY. So, I got out some andouille sausage (that really didn't have the taste that andouille sausage should--this stuff was more like just plain sausage) and went with that. So, andouille sausage étouffée??? It ended up being pretty good. Finished with some Mardi Gras cinnamon rolls

I just drooled.

Do you prefer to bake the bacon or pan-fry? I prefer to put the slices on a rack over a cookie sheet and bake in a 400 oven, turning once or twice, until crispy. I am the same way--in the oven. I, frankly, am not good at pan frying bacon and I like my results a whole lot better in the oven.

Oh Ann, thank you SO much! My step-dad is from Louisiana and I think he would love these to death. I so appreciate you sharing this info with me.

I just LOVE those glasses. Wish I could find some.

Lettuce wraps, egg roll, fried rice

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