Pork ~ the other flickr meat
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yep. you read that right "Pork brains with milk gravy". It's, to my knowledge, the grossest of all canned meats.
Hams at the Easter market on Staromestske Namesti in Prague
Something attracted me to this setting. Certain things relate to certain other things. Where's the real pig here?
I was rather sad to learn that Hancocks butchers in Stoney Middleton is to close for good this Saturday. The farmshop has been run by six generations of the same family since they first opened n 1829. So no more of their delicious award-winning pork pies unfortunately.
small joint of pork cooked in extra virgin olive oil for a few hours on low setting in the slowcooker.
joint of pork slow cooked, sliced, diced and boxed for the freezer to eat as and when
pork stock from the pork juices and extra virgin olive oil boxed for the freezer to use as and when
ps i'm not recommending any of these cookery adventures. they suit my taste. photographing to encourage myself to eat more healthily
www.flickr.com/groups/cooking_is_my_hobby/ helps to gather ideas and encourages me to continue with healthy eating by learning from others if you're interested in cooking, sometimes or a lot, or enjoy the cooking of others, you're always welcome ...
"100 x: The 2022 Edition","100x:2022","Image 96/100"
ⓒRebecca Bugge, All Rights Reserved
Do not use without permission.
Pork with garlic and a spicy dipping sauce at the restaurant Fukunohana in Shiba (the black slab the meat is on is actually a traditional Japanese roof tile).
1 medium pork tenderloin, fat and silver skin trimmed, butterflied, and pounded (roughly 14 - 16 inches square after pounding)
5-6 cloves of garlic, sliced
1 small shallot, chopped
3 cups raw spinach, chopped
5-6 medium mushrooms, chopped small
6 sundried tomatoes, chopped
1/4 cup pine nuts
1/4 cup olive oil
salt and pepper
garlic powder
onion powder
paprika
3 Tbsp grated Romano cheese
1/4 cup, or less, seasoned breadcrumbs
Juice of 1/2 lemon
string and toothpicks for tying
If anyone is interested in the process let me know, and we'll walk through them.
... Spider Pork il soffitto tu mi Spork
Tu mi balli sulla test
e mi sporchi tutto il rest
tu quaaaaaaa..... Ti Amo Spider Pork !
[More Inside]
With what I'm assuming is the Fletton - Ratcliffe-upon-Soar PS flyash train, class 47 no 47325 hurries through Melton Mowbray en route to the power station with a rake of empty Presflo wagons ready to collect its load.
The shot was taken from just in front of the signal box when access along the ramp, if not readily given, was fairly well tolerated. To the right can be seen the once moderately sized goods yard and sidings and what I'm guessing is the remnants of the old goods shed. It looks like the track is in the process of being removed and, given the absence of the turn-out semaphore, there's a good chance the loop and siding immediately to the right of the loco have been clipped out of use. The British Rail van parked on the left might even have deposited a crew there in conjunction with the project, although I have to confess I don't even remember this visit let alone some of the finer details from the day.
Ilford FP4 rated at 160asa, developed in Acutol
1st October 1977
slices of cooked pork next to a jug of stock
a joint of pork drizzled in extra virgin olice oil was slow cooked on low for a few hours in the slow cooker.
once cooked it was removed, sliced, boxed and placed in the freezer for meals as and when.
the stock is a blend of the pork juices and extra virgin olive oil, boxed for the freezer to use as and when
i removed most of the fat on the outside of the joint before cooking to use today in making liverwurst/pate, first attempt. this fat would have been the pork crackling
i checked the pork in the slowcooker was cooked using a meat thermometer poked in the centre of the joint www.amazon.co.uk/KitchenCraft-Stainless-Steel-Meat-Thermo...
ps i'm not recommending any of these cookery adventures. they suit my personal taste. photographing to encourage myself to eat more healthily
www.flickr.com/groups/cooking_is_my_hobby/ helps to gather ideas and encourages me to continue with healthy eating by learning from others if you're interested in cooking, sometimes or a lot, or enjoy the cooking of others, you're always welcome ...
"100 x: The 2022 Edition","100x:2022","Image 73/100"
www.flickr.com/groups/100x2022/pool/with/51929317732/
In ABCs and 123s: J for Jug
diced pork, onion, celery, red pepper and chopped kale mixed with dhal curry alongside slices of red pepper and rice sprinkled with celery, a serving of tomato and chilli jam, all lightly salted
dhal curry precooked spooned from a kilner storage jar into a deep, wide pan of cooked finely chopped onion, celery and red pepper, using extra virgin olive oil followed up with extra spices of cumin powder, chilli powder, garam masala, turmeric powder and whole green cardamon seed pods, more water added as necessary and tomato paste
dhal curry stored in the fridge in a large kilner jar had been cooked in homemade chicken stock flic.kr/p/2mGubSd
dhal curry recipe www.youtube.com/watch?v=X1PLIckQebs
tomato and chilli jam flic.kr/p/2mZkTMw
www.flickr.com/groups/14784463@N22/discuss/72157721915946...
BBC Rick Stein's search in India for the perfect curry (52)
www.ndtv.com/food/6-common-cooking-mistakes-while-prepari...
Six Common Cooking Mistakes While Preparing Chicken Curry
(Tips To Make It Perfect)
www.youtube.com/watch?v=FV6Elm3gdRA
How to Cook Spices for Chicken Curry | Indian Food
ps i'm not recommending any of these cookery adventures. they suit my personal taste. photographing to encourage myself to eat more healthily
www.flickr.com/groups/cooking_is_my_hobby/ helps to gather ideas and encourage myself to continue with healthy eating by learning from others if you're interested in cooking, sometimes or a lot, or enjoy the cooking of others, you're always welcome ...
"100 x: The 2022 Edition","100x:2022","Image 11/100"
This is an example of the kinds of meat markets many of us in the west never experienced. Our prepared meats come nicely cut and packaged in styrofoam and plastic, but what about the rest of the animal's parts?
Pigs heads, legs, and meats are hung on hooks at a vendor's stall in a wet market in Legazpi, Philippines. The vendor gave me a good-natured, intense, funny-face look that added to the mood of the subject matter. lol
Pork tenderloin marinated in spices, grilled and served with a spicy peanut sauce topped
with grated pineapple, steamed rice cake, cucumber and red onion
Recipe from Monsoon restaurant. Delicious fatty goodness.
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Chinese Style Pork Belly
Chef Nathan Crave, Monsoon East
Bellevue, Washington
3 TBL kosher salt
1 TBL black pepper
Take 2lbs. pork belly and cut in half
Salt and pepper both sides, let sit over night if possible, for the salt to penetrate the meat.
4 cups chicken stock
1/2 cup oyster sauce
1/2 cup soy sauce
1/2 cup shao hsing (chinese cooking wine)
1 cup pineapple juice
1.5 tbl. szechuan pepper corn
3 ea. star anise
1/2 cup brown sugar
1/4 cup fresh ginger sliced thin
1 ea. large onion cut into quarters
2 ea. clove garlic crushed
Preheat oven to 300 degrees F
Get saute pan hot w/ high heat place fat side down and turn heat to medium brown fat side and turn over brown other side, there is no need for oil because you are rendeing fat from the belly, repeat w/ other piece of belly.
After browned place meat in a oven proof dish that can hold meat and liquid.
Place measured ingredients in a stock pot and bring to a simmer. Pour over belly.
Cover w/ aluminum foil place in oven cook for 2 hours until tender.
Pull out of oven. Let belly cool in liquid. When cool, slice belly 1/4 in thick.
Pork roast with vegetables and apples getting ready in a large oval slow-cooker.
Pork loin with tenderloin plus potatoes, carrots, rutabaga, onions, garlic, apples, sweet peas, and a pepper-rosemary seasoning.
Came out very delicious. Cooking took about 10 hours.
Left tier: Slow Cooker Plum Pork Tenderloin with two Chinese steamed buns
Right tier: Asian salad with rice noodles, edamame, red bell pepper, green onion, baby corn, lettuce blend and sesame dressing
Sorry that I’ve been so MIA…. It’s been so dang busy at work... and trying to get ready for our vacation… Jim and I will be leaving Friday morning to Savannah Georgia… We’ll be back on the 12th… hopefully with some cool pictures…