Looks very similar to Puerco Pibil.
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This is currently in my oven. Opted for the pulled option. The smells coming out of my oven… i think ive died and gone to heaven
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It’s amazing, isn’t it. I’ve done it a few times over the last couple of years. So versatile too, did a few different meals with it.
Gonna have to try this next weekend
Honestly it was amazing. Kicking myself as I should have definitely added way more herbs, plus shouldn’t have let my wife talk me into pulling it. I recon it’ll be even better as a sandwich cut. But definitely adding it to the repertoire!
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Okinawan tonight with some Taco Rice.
Proper comfort food.
made one of my favorite Polish dishes today, potato pancakes with slow cooked goulash. Cooked the goulash for 5 hours. That with some sour cream, it’s a match made in heaven. Although one thing i’ve realized with the traditional Polish dishes, is just how labour intensive they are. The potato pancakes need to be grated on the very finest setting, so if you’re doing it by end, can take over an hour to do. Really outs into perspective the time my mum put into making these things, especially as it now takes 5 minutes with a food processor.
Has anyone ever had White Castle burgers? I didnt realise they had steamed patties with little to no caramelisation at all.
Easily the worst burgers I’d ever had when I tried it back in late 2004 when i was visiting family in Ohio not long after that film came out. Tasted like greasy cardboard.
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nah that’s more of an Albany thing
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They cook em on top of the onions dont they?
And dont flip em. They look gross.
I knew someone would get it
Correct. The patty doesnt touch the grill at all and the buns are put on top to contain the steam.
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What the fucking fuck is that
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So you’re telling me that entire movie was product placement ?
Can confirm this Cuban pork was indeed very nice. I went for the shorter cook option as I felt like something carvable.
I should rightfully have had it with some rice, but I need my potato starch on a Sunday night so instead combined it with these, which I’ve taken to as my default tatties option:
The salt and vinegar part of the process means that I’m not just using baked spuds as a vehicle for shoving butter into my face (and I use a lot), so is a shit load healthier, and the taste is fantastic.
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One of the few good things about my work.
Friday steak lunches. 500g rump from Woolies - $15. Actually not bad.
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Sometimes its the simpler things in life.
Stopped off at Woolies on the way home from work and spent 20 minutes wanderering the aisles because I didn’t feel like defrosting pasta.
Overheard a lady on the phone talking about a upcoming BBQ. Now I am not going to fire up the Weber in the dark, but picked up a pack of Lamb sausages and bread rolls, and made a home made sausage sizzle complete with caramalised onion, red capsicum, habenero chilli and michrooms atop the sanger.
A little greasy, but freaking delicious.
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Let me stop you there.
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