What's that you're eating?

Baking 2# of bacon today & just realized I'm down to my last 2 - 1# pkgs of bacon that I bought back when they were still selling #1 pkgs of bacon & before they started selling 3/4# pkgs for more than they were selling #1 pkgs for before :mad:

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Makes me think that I should by a slab of pork belly at Costco & cure/smoke some bacon myself, as I've done before, but it takes a long time to prep bacon from scratch & I'm going to have to price out a slab to see if it's worth doing that or not. 🤷‍♂️
 
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Took most of the afternoon to cook dinner yesterday . . .

ATK called it "Hawaiian Oxtail Soup" but it's Chinese origins were obvious to me & I had all of the ingredients (except the bok choy) on hand so, after buying the choy the nearest Asian market, I decided to give it a try.

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Just dumped everything in the pot & let it braise. The cheese cloth contains dried shitake mushrooms & raw peanuts, which were the only things other than the oxtails that were kept after the broth was strained prior to serving but most of the peanuts snuck out & I had to pick 'em out by hand. LOL!

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ATK promoted it as an "instant pot" recipe but I don't have an "instant pot" and just cooked it "low & slow" for a couple of hours on the stovetop.

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Came out better tasting & looking than in the photo but I'm thinking of adapting the recipe further to make a stew (instead of a soup) by adding dried tofu sticks, which I also have on hand, & thickening the broth into a gravy. The dried tofu gives the broth/gravy a slightly differ flavor that I prefer.

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