Culinary Experimentations
Apr. 19th, 2022 08:55 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
writerkitJowl bacon is delicious.
I mean, I wasn't actually expecting to get an entire 2-pound whole pig cheek when I ordered it, but it worked out very well-- for once I planned ahead what I was going to defrost for Mathfiend's visit and bought avocados ahead of time and made sure I had potatoes, and then he brought tortillas and scallions and limes and we made tacos. And I have lots of bacon in the fridge and freezer and between that and the frozen meat pies I am probably doing okay as far as meals for a bit. I mean, I still need to bake some bread so I can have bacon-and-avocaodo-toast with my remaining avocado, but that's easy.
It's very good bacon, significantly better tastewise than any other bacon I have ever had. We did some thin cut on the stove and some thicker cut in the oven.
I also had not considered limes as seasoning, but dripping some lime juice over the tacos really did add a lot, and I'm now looking forward to trying the limeade recipe in Lemonade with Zest. (A cookbook I got out of the library thinking I was going to look at it, think it was cute, and shrug and be done with it. This is not what happened. I now own a copy I can't wait to play with.)
And the not missing a beat line of the day: "Once I've moved and I'm not a ball of anxiety anymore--" "I'm going to hold you to that!"
But the actual thing I was suggesting we do after I've moved is actually try some of the recipes from A Cowboy in the Kitchen, which we haven't done yet because altering them so I can eat them is going to be a tremendous amount of work. We kept it even though there's not a single recipe I can eat without heavy modification because they all looked good enough to be worth the effort... so we should find the time to actually make the effort. (I mark up my cookbooks a bit as is, but that one is likely to wind up significantly more heavily annotated than I usually do.)
I mean, I wasn't actually expecting to get an entire 2-pound whole pig cheek when I ordered it, but it worked out very well-- for once I planned ahead what I was going to defrost for Mathfiend's visit and bought avocados ahead of time and made sure I had potatoes, and then he brought tortillas and scallions and limes and we made tacos. And I have lots of bacon in the fridge and freezer and between that and the frozen meat pies I am probably doing okay as far as meals for a bit. I mean, I still need to bake some bread so I can have bacon-and-avocaodo-toast with my remaining avocado, but that's easy.
It's very good bacon, significantly better tastewise than any other bacon I have ever had. We did some thin cut on the stove and some thicker cut in the oven.
I also had not considered limes as seasoning, but dripping some lime juice over the tacos really did add a lot, and I'm now looking forward to trying the limeade recipe in Lemonade with Zest. (A cookbook I got out of the library thinking I was going to look at it, think it was cute, and shrug and be done with it. This is not what happened. I now own a copy I can't wait to play with.)
And the not missing a beat line of the day: "Once I've moved and I'm not a ball of anxiety anymore--" "I'm going to hold you to that!"
But the actual thing I was suggesting we do after I've moved is actually try some of the recipes from A Cowboy in the Kitchen, which we haven't done yet because altering them so I can eat them is going to be a tremendous amount of work. We kept it even though there's not a single recipe I can eat without heavy modification because they all looked good enough to be worth the effort... so we should find the time to actually make the effort. (I mark up my cookbooks a bit as is, but that one is likely to wind up significantly more heavily annotated than I usually do.)
no subject
Date: 2022-04-22 01:17 am (UTC)