Rummaged around in the freezer yesterday for something quick to fix for supper and found some ribs in vac seal bags. Oh boy! I’ll just drop these into some hot water right in the bag and peel them out for supper with some oven fries. Didn’t turn out well. Much to my chagrin, the ribs were uncooked – warm, but essentially raw. Teach me to not label stuff.
So I resealed the contents of the one package I opened in a new bag and set up the water bath for an overnighter – 12 hours at 165. I pulled them out this morning and set them in the fridge for a replay. This evening I warmed the bags in a simmering pot, opened them and patted the ribs dry, brushed on bbq sauce, and finished them under a broiler for a few minutes. They were excellent!
I thawed half of a pork belly and I’ve been exploring recipes to use it up.This one starts with it cut into strips and pressure cooked in white wine wine with soy sauce and an onion. I gave it an hour. Transfer the pork pieces to a hot skillet to brown on both sides.Make a sauce to pour over them or use a commercial product. I used some of the cooker liquids to which were added maple sugar, a bottled sweet bbq sauce, and a squirt of ketchup.Let that reduce to glaze the pork belly. These were like ribs with out the bones
We’re just getting around to potting our patio garden. Bitsy will wait for more foliage to appear so as to have better bedding. In the meantime she makes do with the plain boards of the plant bench.More photo fun, playing with the Nik software plugins for Photoshop. This is a wild plum tree.Sammich prOn! Mrs J really likes the crinkle cut fries so I bought a giant sized bag of them the other day. They do crisp up nicely.More absurdly vibrant colors! The saturation slider goes to 11! Am I having too much photo fun? This is the view one has when turning into our driveway from the Township road. The small rise effectively shields us from casual view, our house is behind the pine trees visible at the vanishing point.More banana blueberry bread. This stuff is so good we buy bananas just to let them get over-ripe. I’ll close this out with another calico kitteh:
I used this recipe just to see if the baking powder trick would work. It seems to be a legit method, I wish now I had added some untreated wings to the tray as a control.
I put them back on the rack that they spent the night in the fridge on, drying off. That was a minor mistake because a few of the wings stuck to the wire, I’ll lose the rack and use paper the next time.
Down the road a piece, these things have been growing since the beans were cut. Had no clue what they were but our curiosity was piqued when the tops of the root started showing.I stopped and pulled one to get a better look at it. I was thinking some kind of turnip, I had an idea that they were known to be a winter cover crop but a search quickly turned up the answer: They are daikons – a type of radish. I’ve even made a pickle out of them before, with carrots, as a garnish for sammiches. The one I cut up for that was huge! I guess the one I pulled was a youngster.The pork mole was so good yesterday we had it again today, with the addition of another go at the mole sauce. I looked at this recipe and let it be a guide but mine was with it more in spirit than in fact. Still, I think I hit the highlights. Today’s sauce is the darker one poured across the burritos with the sour cream on top of it.Post needs moar kittehs! Frank is the long hair, he’s been there a long time, found in a dumpster and still a bit feral. The black and white one is Susie, she’s 5 years old and is an old timer at the shelter. She’s shy, you can pet her but don’t try to cuddle. Just sayin’.Sloppy Joe! A family favorite. We like them with cheese. This one has hot giardiniera as a garnish, I’d mix it right in with the ground beef but Mrs J would not. stand. for. that.Moar kitteh! Mrs J says she is just a sweetheart, purrs and loves to cuddle, reaches out for you. She’s 4-5 months old and plays well with others, has had her shots and is spayed and ready to go!Here’s a turkey breast and leg quarters that have been salted and refrigerated overnight. Most of the green salt has been brushed away and the pan is ready for the oil.Here it is five or six hours later, hot out of a 225-250 oven. I tossed in several garlic cloves before it went in.This is Tammy, her brother has been adopted out already. He learned to socialize a little quicker but she is coming around.
Just for a fun exercise, I did this pork shoulder as a confit. (Not sure of the grammar on this – confited, ala confit, something else?) Submerged the butt in olive oil and ran it at 250 until the temp in the middle reached 200 degrees, about 5 hours iirc.After it cooled down I pulled the shoulder apart and stowed it in a plastic bag, saving out enough to reheat in duck fat for some sandwiches. These are on my mini-buns with slaw and a local brand of bbq sauce.Good spot for a kitteh! This is Bitsy in one of her favorite lounging spots atop the couch.We’ve been giving the bread machine some love here lately. I have a big beef roast brining in the basement fridge, planing to make a corned beef. I think it will be finished in the oven, instead of boiling like I’ve always done. I wanted to try a rye bread machine recipe to see how it was going to go because, corned beef! It’s the loaf on the left, the other is a plain white loaf. The shine on to crust? Duck fat!Here is a ham and swiss sammy on slices of that white bread. I like my ham and cheese with slaw, and those pickled onions and peppers caught my eye. It’s all good.Mrs J took Katie in to have her coat groomed. Katie took it pretty well, she’s able to make the best of any situation she figures she can’t escape from.Moar sammich pr0n! Cheeseburgers and fries with my homemade chipotle ketchup. Younger Swiss melts better than the aged stuff – a feature, not a bug.Some more breakfast pr0n, waffles with bacon and eggs.