Anna N

You could do worse than get a copy of Molly Stevens’ All About Braising.

And how do you feel about being the 4th person to be re-gifted with this item?

“Prairie farmers using high-end Wagyu genetics to create 'snow beef.” Click

“..the collision of tastes and textures..” It was sour and sweet and savory. I could taste the flavors of carsickness." Definitely yum. y

If you have pets it makes a great non-tippable water bowl.

I cannot help with your question but perhaps having a better link will persuade others to try. Here.

And it can’t hold a candle to a real porterhouse.

As would a Mexican. We may all belong on the same continent but we don’t all appropriate its name. 😂

Ouch. I’ve been called many things. I am a Canadian. And we Canadians know perfectly well that a porterhouse steak is a T-bone on steroids.

A fridge without pickled beets is like a day without sunshine!

Unless you are Australian in which case they look like Porterhouse steaks. 😂

Apparently they do! Gives new meaning to the phrase “divided by a common language”.

What foolishness is that?

Reminds me very much of a pork loin that me and my husband and my bought some years ago. It was heritage pork (specially ordered) and cost us a fortune. I have never paid that much money for fat in my life before or since. And I am a great believer that fat equals flavour. There is a limit to how much I’m prepared to pay for it!

But are your butchers usually this careless that you need to do this?

I would be freaked too. I have never run into this in my life and I’ve eaten an awful lot of pork and a lot of crackling. I don’t know how to advise you. I just hope somebody else does.

No, it is what the poster said it was: Daun laksa a.k.a. daun kesum (Vietnamese coriander; rau răm) from my deck; plus mung bean sprouts. A garnish for the noodles he was making.

Thank you. Quite fascinating because it is neither a fully coked omelette nor raw egg!

Indeed. That would be my instinct but I have seen cases in which the egg is added raw and combined into the rice which may account for the golden/yellow rice.

I am curious to know if it is usual to cook the egg(s) separately and then add it back in as strips of protein or whether it is incorporated into the rice from raw. Maybe you could walk us through how you make fried rice.

For what it’s worth: here. This worked for me. Your mileage may vary.

Heard they have been an endangered species for some years now. Perhaps they have finally gone extinct including the cookbook editors.

I thought I would be thanking you for bringing this book to my attention. I need something new to read. But after downloading a sample I realize that I cannot digest the prose without a very large supply of Tums or something similar: “At 8:15 their train, the northwest-bound No. 29 to Astoria, juddered out of Portland’s red-brick North Bank station, the passenger terminal for the Spokane, Portland & Seattle Railway. It rocked along at twenty miles an hour on steel rails quivering in bright, cloud-filtered light, tracing the south bank of the Columbia River. In the southeasterly distance, the solitary twisted fang of Mount Hood dissolved in haze. Soon even Portland—the frieze-topped hotels downtown and houses poking corbelled mansards through the trees of the western hills—petered out.” Now I will judder, rock and quiver back to my thesaurus. But I’m not totally ungrateful. It’s another book I can add to my list of those to avoid. Your mileage may vary.

Don’t know how I missed this when it was for us posted. Thanks very much.

I’ve always understood porchetta to be a preparation rather than a cut of meat. Frequently it is boneless pork belly with its skin (crackling) or loin also with skin. It is stuffed and rolled. However, here’s a recipe for a sous vide pork belly about the size of yours. Perhaps you can adapt.