I think pork belly is seriously underappreciated.For a my fellow peasants. Pork belly, potatoes, parsley sauce. And the salad was just a symbolic effort of healthiness.
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Just watched "Wisconsin Foodie" tv show a few days ago, had pork belly on a pizza. But, he used 1 & 1/2 inch square chunks, looked a little large for a pizza.I think pork belly is seriously underappreciated.
I think pork belly is seriously underappreciated.
Uncut and uncured. It's a wonderful substitute to pork trimmings (fat) for sausage, which I just happen to be starting a batch today (to sit overnight in fridge to finish off tomorrow). Now belly around these parts is 4.99 to 5.99 lb, but the butcher makes you take the whole thing which can weigh as much as a big pork butt. The fat I just bought was $1.50 lb, nice and white and soft.Its basically uncut bacon but at 2X the price (in these parts) so its a no go for me.
Costco carries it sometimes. Looks good but its huge!Uncut and uncured. It's a wonderful substitute to pork trimmings (fat) for sausage, which I just happen to be starting a batch today (to sit overnight in fridge to finish off tomorrow). Now belly around these parts is 4.99 to 5.99 lb, but the butcher makes you take the whole thing which can weigh as much as a big pork butt. The fat I just bought was $1.50 lb, nice and white and soft.
They had one on fire sale at Wegmans yesterday and it was still $19. The butcher I did get the scraps from said it doesn't hurt to freeze it as long as you keep the air out. I still like $3 for 2 lbs verses $19 for 5 lbs, lol.
That pretty much defines Costco!
Two days for us, I still have 3 kids (adult kids) at home.Yep - usually in the neighborhood of ten pounds. Cut it in half, cure one half and vac seal/freeze the other. You'll be surprised how quickly you go through 5lbs of bacon!
I agree, homemade are so much better than store bought. I also picked up a press recently. I couldn’t get them as thin as I wanted. Need to adjust my recipe or Try with the parchment paper next time.Last year my younger son made fresh corn tortillas, which are NOT anything like the ones available in the USA in grocery stores. Those are plastic-like and not very tasty.
For Christmas I received a cast iron tortilla press, and took the opportunity to use it. The recipe is easy -- 2 cups masa, 1/4 tsp salt, and 1-1/4 cups water. Mix it into a dough and divide into 16 equal pieces.
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The "equal pieces" part wasn't as effective as I hoped, but it was close.
Place parchment paper on the press, center a ball in the plate, slightly flatten it, more parchment on top, then press:
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I screwed up several, but just roll the dough back into a ball and press again! Plastic wrap and wax paper can be used, but the tortilla peel off the parchment the easiest.
After that, cook in a dry frypan for 30 seconds per side, and keep warm. I covered the stack in a towel to keep them warm and from drying out.
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Mrs. WM81 was very pleased.
Next time I'm going to use the kitchen scale I purchased for the winery. Subdividing the dough made unequal balls. I'm going to make a ball that produces the largest tortilla, weigh it, and go by weight when making the balls.
anchovies i see - niiice! 2 thumbs up - don't see that too oftenHome alone, oh, except for the dog. Made two pizzas for an all day church meeting tomorrow, by request (in the NY style). Made a Neapolitan marinara pizza for me (see page 149 if you have The Elements of Pizza book by Ken Forkish). Nice to have the oven ripping at 525 with it getting so cold outside (18*F w/20 mph wind (gusts to 45)) for a few hours, kitchen is nice and warm. Pizza was yum!
One of the NY style pizzas:
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My marinara for dinner (neapolitan crust):
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