Hassouni

@liuzhou, you're correct, the green ones are definitely more rare outside China, at least in the US. I only started seeing them recently and not frequently, which is a shame because I really like them! From what I remember eating around Chengdu a year and a half ago, mapodoufu and similar dishes (such as shuizhu niurou, "water-boiled" beef) used the red Sichuan pepper, whereas primarily seafood used green, but I'm sure it's more subtle than that.

Sort of - but the belly was taller than the pan it was in, so it was only somewhat immersed in lard. I feel like I spent more pork fat than I got out of it...very strange, I'd have expected a net surplus. Can't argue with the results though! I wish I had a photo

So after 3 hours on Steam Bake at 225, an overnight cool down, and about 20 mins on Conv. Bake at 475 and another 10 on broil, I got a true Chef John "fork don't lie" moment, with ridiculously crisp/crunchy skin and very tender, juicy belly meat. Success!

I use a wok spatula I've had for years, but almost every professional Chinese cooking video I've seen, they're using the ladle, so wondering what the major differences are apart from the obvious (that the ladle can hold liquid)

https://www.seriouseats.com/tacos-de-castacan-con-queso-pork-belly-cheese-tacos-recipe That's the recipe I'm after - Kenji says he roasts it at high heat (admittedly in a standard oven) for only 15-20 minutes to get crispy skin. Wondering if the 60 min steam roast that @Edward Dekker did at 350 will work for the first part - or maybe a lower temp for a bit longer? I just don't really have 7+ hours of free time before the event where I'm serving this

I'm getting ready to roast some pork belly and was wondering if anyone else had done it? Wondering also if the instructions above will yield a good result assuming a fatty enough belly?

Slices is right! Stiffer than Jell-o. I haven't used it in baking, think it'd complement coconut flour?

I'm also grain (and many other things) free now - last time I made gumbo, I just browned the trinity until it was very deep brown, not quite burnt but almost - then thickened a bit with glucomannan powder (aka konnyaku) - be advised a little goes a VERY VERY long way, a mere pinch mixed with water first will thicken as much as any roux. I also am a big okra fan so that helped to thicken the gumbo too. Results: not quite like a chocolate roux, but pretty delicious:

Yup, same thing

Thanks for the replies - will steam bake still get me the crispy crust?

CSO experts: I got a pork shoulder roast to make this recipe: https://thefoodcharlatan.com/cuban-mojo-marinated-pork-recipe/ (To summarize: marinate overnight, 30 mins at 425, then 80-90 mins at 375, pull when meat reaches 160) I followed it pretty much exactly in the CSO, except I had it on convection bake. In the second phase, after about 45 minutes at 375 it was looking VERY cooked, so I took the temperature and it was about 200! Fortunately it was still very tasty but definitely on the drier side. Was convection to blame? Should

I don't see resuming my old eating patterns ever again. I've decided this time it's for life. I've been getting very good results from it, and for a few months now have done nothing but obsess over the science and research of the physiology and biochemistry of the whole thing. I know way, way more now than I thought there was to know in the first place.

I'll have to check if my particular cooker has a time function rather than specific presets, but this looks like a good start!

Worthwhile beer, almost all cocktails*, and many ciders are out. Dry cider, dry wines, and neat spirits are perfectly fine - I'm just drinking a lot less overall though *I'll still micro-taste cocktails for my bar, and I'm doing some tests to determine the best low-carb sweetener for the holy trinity of rum, lime, and sugar. It's between allulose and erythritol, respectively, each bumped up to sucrose levels of sweetness with a bit of monkfruit, for anyone interested.

I've stopped eating all grains and pretty much all other carbohydrates (except non-starchy veg and a few fruits), but I have this rice cooker from my previous life: What other things can I make in such a machine? I see a lot of people say they make great hard boiled eggs, or steamed anything, or whatever, but I suspect those are for the more basic rice cookers with a non-sealing lid. Zojirushi's own website isn't much help - all its recipes are rice based! Anyone have any suggestions? Otherwise it's going to a friend's house.