Watcha cookin'?

[riser4]

You can learn a lot about pastor from doner and shawarma. They are all related.

Donair if you are in the Maritimes. Or Romania. I saw 'Donair' on the window glass of a lot of shops that had a tasty looking hunk of meat on a spit and was thinking WTF is Donair??? Then I went to New Brunswick. And it dawned on me. They don't know how to pronounce Gyros so they found an easier word.

[Cruiser]

I probably use my wok the most out of my bigger pans but this carbon steel lodge is a close second. It's a great tool.

[Pegleg]

Depending on your cut size I'd say yes if you can really press the meat and keep it together. I think it would turn out better.

I think next time I will use same marinade, but pan sear each slice as I like the crisp but didn't get enough of that with this method. The middle didnt get that. Was excellent and sorry I was too excited to Chow down no taco pics.
Traditional. Corn tortillas, white onion, cilantro, pineapple (pan seared), green Chile sauce.
Sent from my Pixel 2 using TGR Forums mobile app

Serious Eats did a deep dive on how to do al pastor at home a while back - worth the (lengthy) read:

https://www.seriouseats.com/2013/05/...al-pastor.html

[wendigo]

balsamic pork scallopine
pork from a hawaii hunt
stock made from caribou




sideways due to satellites in space and/or closet fan

[MakersTeleMark]

I still can't believe you shipped feral pig from Hawaii to wherever in bfe you live.

[shroom]

swine sounds sustainable

goddamn eco travelers

[RootSkier]

aren't the feral hogs massing on the AK/BC border?

[wendigo]

Savory (cheddar, green onion, home made sweet Italian sausage) scones.


Root - snow hogs are the real deal

[MakersTeleMark]

98765



A cross BTW half sour brine 8 months, fermented Kimchi juice a year old, some soy, and salt. I'll tell you in 3 weeks if it kills the Corona.

[MakersTeleMark]

A fermented green chile salsa restock.

[Cruiser]

Can anyone recommended a red wine vinegar that doesn't suck? I used to get mine from one of my salespeople who made her own from leftover red wine samples but she moved on and now I'm realizing that the store bought stuff is junk. Hers wasn't fancy barrel aged stuff but it had nice viscous body and bracing lactic tartness.

[Dantheman]

According to Cooks/ATK, Laurent du Clos if you can find it and Pompeian if you can't.

https://www.americastestkitchen.com/...d-wine-vinegar

[oftpiste]

Cut into a new ham last night.....

[Dantheman]

Oh wow.

[skaredshtles]

Cut into a new ham last night.....

Goddammit. Now I'm hungry for prosciutto...

[riser4]

Ate some pretty nice ham in Spain.

[Mr. Mike]

Goddammit. Now I'm hungry for prosciutto...

no kidding. Offpiste where did you source that?

[Mazderati]

Had not eaten any meaningful portion of pork product in years until the other weekend when I tried a few slivers of iberico. I remember crispy bacon being better.

[Mr. Mike]

A fermented green chile salsa restock.

I order vinegars and olive oil from Katz. Shipping is expensive though.

[oftpiste]

I've been ordering these American "country hams" for a while. They're not prosciutto or Iberico and they're bone-in, but at about 1/8 of the price (if that) they're pretty damn good. This particular one I ordered from Father's Country Hams and hung it in the basement for another 4 months or so while I finished another one. I leave it out on the counter with plastic over the cut and they last for many months.

My favorite, Johnston County was available from Costco and ran about $50 delivered, but he's not selling for a while last time I emailed with Rufus. Also usually needed a little extra hang time. The one pictured was still well under $100 and came it an 14.5 lbs. so yeah, not bad for the price!

Some of them have too much smoke for me and Johnston's was the least smoky, almost nonexistently so. Father's is only slightly smoky but most of that is in the fat on the outside.

Sounds like Johnston County's will be available again in the not too distant future, but until then I like this one.

I do advise giving them extra drying time, or email with the producer to see if they have one that's been hanging long enough to dry out to the point where this is the right way to eat it. Bit of a guessing game getting it right, but a minimum of 12 months is advised.

no kidding. Offpiste where did you source that?

[skaredshtles]

Had not eaten any meaningful portion of pork product in years until the other weekend when I tried a few slivers of iberico. I remember crispy bacon being better.

Goddam Philistine...

[riser4]

"Deconstructed Pot Roast", aka chuck roast indirect on the grill with grilled potatoes.

[skaredshtles]

Made gnocchi with Italian sausage-blue cheese cream sauce. No photos. Delicious.

[bagtagley]

These guys do a damn fine job, and they ship: https://turnerhams.com/

Our Costco has whole Serrano hams a couple times a year. $99 for an imported ham and wooden cutting rack. I've never gotten one, and regret it every time they're gone.

[skaredshtles]

These guys do a damn fine job, and they ship: https://turnerhams.com/

Our Costco has whole Serrano hams a couple times a year. $99 for an imported ham and wooden cutting rack. I've never gotten one, and regret it every time they're gone.

Available almost year-around on the website: https://www.costco.com/prosciutto-sm...red-meats.html