So.
We made bacon this past weekend.
Ten pounds of the stuff – a full pork belly worth.
And, can I tell you? It’s amazing. . . .
Jul 082009
I had a craving. A craving for a specific item on the menu of a now defunct restaurant in a city I haven’t lived in for over two years. A craving for a certain crunchy, salty, spicy, sweet mouthful of yumminess. A craving for an Imperial Roll. From Citizen Thai and the Monkey, a Thai restaurant we used to frequent when we lived in North Beach (I even hosted my bridal tea there!) The Imperial Roll was on their appetizer menu and T. and I would order it without fail every time we treated ourselves to a night of Thai Food. We’d walk there from our little third-floor apartment and enjoy one of these straight away. Filled with ground pork, shrimp and peanuts and served up with a spicy, sour [... To read more, click here ...]
Aug 242008
My husband and I met while attending college in New Mexico. As our love to each other grew, so did our love for green chile! Making this recipe brings us back there . . . it is simple, economical (my grocery store had the pork on sale for $0.99/lb), serves a lot and is just incredibly tasty and satisfying. Though you have to plan to make this, as it takes four to six hours to roast, the prep time is minimal, about twenty minutes, and the results are well worth it! Green Chile Roasted Shredded Pork 5 lb pork shoulder roast2.5 large onions (or 4 medium onions), skins removed and each sliced in half to make 2 circles10 cloves of garlicOne large can (mine was 27 ounces) of whole roasted [... To read more, click here ...]
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