I just finished making beef stock for the first time. It smells amazing and is nice and gelatinous. I wanted to drink a cup of it but refrained, for now. The pure white layer of fat that congealed at the top was beautiful. I saved the fat, not sure what to do with it though, [...]
Sometimes big decisions by others force you into making big decisions of your own. After 12 years of slinging code in the software industry (all with crazy start ups) I am leaving my career. After much deliberation, hand wringing, number crunching, and other such stuff, my wife and I have decided to make some major [...]
I bought 2 ~9lb pork shoulders (blade). These broke down into: 8 lbs of cubed meat and 2lbs of cubed fat for sausage – 1/2 is frozen, the other 1/2 got turned into 5lbs of Sweet Italian Sausage 3lb blade roast (dinner tonight w/ braised cabbage) ~3lb of bones and scraps – frozen, to become [...]
Are there finer words to be found on the website of your local Latin grocery store then these? We sell whole pigs, whole lambs and whole goats, anything edible on a cow or pig is for sale in our meat shop.
On the stove, a 15 Qt stock pot filled with chicken carcasses, water, some herbs and vegetables. Soon to be stock. a 2lb bucket of rendered pork fat “the pride of Atlixco, Puebla Mexico” it says on the label a half empty bowl of bacon fat 2 slices of Jamon Iberica 1/3 lb of Jamon [...]