.......tastes as good as it looks...
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Ribs..bay leaf...celery salt..pressure cook 15 minutes.............
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Curicumin or tumeric....carrot..sweet young leeks ..ginger......
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Chop..chop...add..pressure for another 15 minutes...........
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Sigh.........
....I could just eat the sweet corn too...............
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...humus the same.....
Are those boneless beef rib or something like pork country style? Looks yummy!!!!
First time with brine. Meat seemed firm and plump afterward... I'd do it again.
....looking for the bone marrow goodness..........you can see it glistening on the surface.....I could eat gallons of good stock...but then I'm gweedy....First time with brine. Meat seemed firm and plump afterward... I'd do it again.
..I Thought it might be your first time.... different technique...
..I Wondered how it would work out.....I'm like Wow...no batter making....dishes can live or die on a good batter........I Wonder if milk and flour do better.
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Have you seen how they do Battered stuff.......like onion rings..fish.....?
Dipped in milk..then flour and straight in to deep fry.....
It certainly Looked Good.....
..that pork loin is such good Value for money......and so versatile......Crisp....
When I do Guacamole, obviously fresh avacados, diced tomatoes, the "seasoning mix" is fresh lime juice and a dot of zest, garlic, onion and fresh cilantro. Take the garlic, onion and cilantro and pulverize it. Use a chef knife and just keep going through it. Small. Scoop all the juice and the pile into the avacado blend. Give it a good mixing. If ya need to thin it out a dot, put a splash of Corona in. I always do, as I usually have Corona around when I make Mexican food. The secret with using fresh garlic and onion is to let it chill it out little. Make it a 12 hours ahead of time or even the night before. That way it can meld together and the potent guys can settle down. Same with Mac Salad. It's 2x as good after 18 hours. Once it's good, season with some salt and pepper. It's a world class guacomole right there, and it's all from scratch.
