. sous vide . fermentation . dry curing .
Ok, yes, I got extremely lazy this time and chose the easy way out. Pork meat already marinaded… as in.. the marinade sits in the pack with the raw pork… roll your eyes all you want but it looked like heaven to me. I haven’t done this in at least 10 years. I remember back in […]
Again I go MIA for a few weeks. The usual excuse: work gets in the way of me and the blog. I’ll eventually fix this situation but for now I can only work on my cooking/blogging with some restrictions and many interruptions. The good news: I relocated to LA and now I actually have a kitchen […]
Sometimes, you just throw whatever you find in the fridge in a pot and magical s%@# happens. THAT… happened to me last night. I didn’t bother checking seasoning or temperatures, pretty careless about the whole thing actually. I was just not in the OCD mood and literally threw this meal together last second almost angrily, well kinda, […]
Making ramen stock from scratch is a labor intensive process. A traditional pork stock for ramen can take up to 12 hours. I don’t have 12 hours during the day to watch after a stock pot (I have a day job), but nobody said I needed 12 continuous hours. In the course of 2 evenings […]