Archive For September 30, 2014

I’m going to be in the Bay Area Wednesday…

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I’m going to be in the Bay Area Wednesday, October 15th through Friday, October 17th. Wednesday I’ll be in Sunnyvale, and Thursday/Friday in San Francisco (just about at the Trocadero). Anyone up for dinner Thursday?

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Typical kit out for attending a bachelor’s party?

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Typical kit out for attending a bachelor’s party?

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First time I’ve ever been considered philosophical

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First time I’ve ever been considered philosophical. I’d take this with a grain of salt. http://www.playbuzz.com/rachaelg/what-is-your-brain-actually-good-at

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The end result, after deep frying in 400 F bacon grease

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The end result, after deep frying in 400 F bacon grease

The end result, after deep frying in 400 F bacon grease. I used a wok, and had about half the meat sticking up above the oil. I kept ladling the hot oil continuously over the bit that stuck over it, and rotated every few minutes. All in all, 8 to 10 minutes (I fried one…

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Facebook Post @ 1411342788#851

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Facebook Post @ 1411342788#851

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Facebook Post @ 1411342132#851

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Facebook Post @ 1411342132#851

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Prep work on the all pork belly porcetta

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Prep work on the all pork belly porcetta

Prep work on the all pork belly porcetta. After this it went in the vacuum sealed bags, a night dry brining in the fridge, 36 hours in the water bath at 155, ice it, then I’ll chip off the gel (which later becomes the sauce for the finished porcetta), dry it thoroughly, and deep-fry it…

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Interesting

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Interesting. http://www.vice.com/read/how-a-cat-parasite-affects-your-behavior-mental-health-sex-drive

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Four 10″ all-porkbellly porcettas all tied up…

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Four 10″ all-porkbellly porcettas all tied up, rubbed with salt and baking powder and marinading in their own juices and salts overnight. Already in the sealed bags, ready for an early early morning start when two of them go off into hot water, and two go in the freezer for a later date.

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Two day sous-vide cooked then deep fried all pork belly rind-on porcetta

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Two day sous-vide cooked then deep fried all pork belly rind-on porcetta

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