What's that you're eating?

ADBrown said:
That’s something I’d like to try! Do you have a cheese preference, Gruyère for example?
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I really like gouda for flavor. It's one of my favorites.

Muenster melts really well though. It does the "commercial style strings of cheese still attached to your sandwich" when you take a bite. I just find the flavor to be a little bland.
 
Velveeta and havarti for me! Grilled with local white bread and unsalted butter. Initial pan sear followed by several flips on low heat seem to give a nice glassy toasted crust.

Leftovers for dinner last night. Cold cod with basil salad and white wine.
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Leftover jasmine and wild rice for breakfast this morning with almonds, dates, walnuts, Zante currants, cinnamon, cloves, nutmeg, cardamom, brown sugar, honey, and heavy cream.
 
At this point it's becoming a monthly ritual: break down a pork shoulder, render lard, and make cracklings. It's fun.

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Lemongrass pork bùn bowls for supper, now in progress.
 
It's a rainy miserable day and I need to be outside working. I have to finish building a shed, do some yard cleanup, weed eat some spots, and dispose of a 45-50 foot downed tree. Going to test out my behemoth prototype chopper while I'm doing chores, but you gotta start the day off right with a good breakfast.

Blackberry-lemon pancakes with fried eggs. The trick is to cook the eggs in butter or bacon grease and never flip them; you just baste the whites (not the yolks) in the hot butter/grease. Add a pinch of salt and some pepper; they come out perfect every time.

I'm also a big fan of these hexclad pans we got. Damn good at heating up and holding heat. They're the best nonstick pans I've ever used. As long as you don't have your heat too high for what you're cooking, nothing sticks to them. I'll never give up my cast iron pans though; straight up flavor enhancers.

Hope you're all having a fun memorial day weekend! Thank you to all that serve and have served. Stay safe out there!

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carnifex knifeworks said:
I'm going to have to look into this. That looks tasty
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It's remarkably simple. Leave a little meat on the fat, slice it into small morsels, then dump the fat into a bread pan in a 350 degree oven (you can do it in a stovetop pan like bacon, but the oven takes less effort and contains grease splatter and the smell). Check on it ever half hour or so, stirring the bits around so they cook evenly. After an hour I reduce to 325 and check it every half hour until the fat is all rendered and the pieces look like crispy bacon. Strain out the morsels and let them cool on a couple pieces of paper Towel, adding salt and/or your favorite Cajun/creole spice blend for snacking.

The cracklings are shelf stable for weeks. I like to chop them up and sprinkle them on top of soups and stews to add a little crunch and savory flavor. They're also great to add to ramen, pho, posole, chili, frijoles, etc.
 
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