never been a huge fan of bacon & syrup. I like my bacon unadulterated (except for pepper).
Now, syrup and SAUSAGE, that's a completely different animal. :yum:
How funny -- on "How it's Made" they are featuring how bacon is made.
How funny -- on "How it's Made" they are featuring how bacon is made.
I love that show.
I tried buying raw pork belly (pre-bacon bacon) for a Chinese recipe I had. I couldn't find it. :(
The closest thing I know of is the Mercado Internacional on Nolensville Rd (K&S Market). I can always find lemongrass and football-sized malanga there (they make excellent chips).
How funny -- on "How it's Made" they are featuring how bacon is made.
I love that show.
I tried buying raw pork belly (pre-bacon bacon) for a Chinese recipe I had. I couldn't find it. :(
You need to go to real Chinese markets, like the kind we had in Montebello (CA). We used to go there and they had all that kind of stuff, pork bellies, pig snouts, VERY fresh fish, bizarre sauces -- all very cool. My boss was Chinese and we would have dim sum -- he would order in Chinese and we would get great service and interesting food.
The closest thing I know of is the Mercado Internacional on Nolensville Rd (K&S Market). I can always find lemongrass and football-sized malanga there (they make excellent chips).
Wrong ethnicity, I think.
That is something I will miss about L.A.-- best damn ethnic food west of New York.
How funny -- on "How it's Made" they are featuring how bacon is made.
I love that show.
I tried buying raw pork belly (pre-bacon bacon) for a Chinese recipe I had. I couldn't find it. :(
You need to go to real Chinese markets, like the kind we had in Montebello (CA). We used to go there and they had all that kind of stuff, pork bellies, pig snouts, VERY fresh fish, bizarre sauces -- all very cool. My boss was Chinese and we would have dim sum -- he would order in Chinese and we would get great service and interesting food.
They have fresh (live) tilapia for sale. Dinner-plate sized fish swimming in 50-gallon tanks in the store. You want it, you point at it.
If I could mass-produce and market fried malanga chips, I could put Lays out of business. Those things are wonderful. Terra does small batches of spiced sweet potato and malanga.
The closest thing I know of is the Mercado Internacional on Nolensville Rd (K&S Market). I can always find lemongrass and football-sized malanga there (they make excellent chips).
Wrong ethnicity, I think.
That is something I will miss about L.A.-- best damn ethnic food west of New York.
They have a little bit of everything. It's a big place.
If I could mass-produce and market fried malanga chips, I could put Lays out of business. Those things are wonderful. Terra does small batches of spiced sweet potato and malanga.
I'll have to try that... great idea.
If I could mass-produce and market fried malanga chips, I could put Lays out of business. Those things are wonderful. Terra does small batches of spiced sweet potato and malanga.
I'll have to try that... great idea.
We served them as garnish at a Carribean/Cuban restaurant I used to work at. They were supposed to be garnish. It got to the point where people were asking for them as appetizers.
Fried plantains are excellent. You have to cut them into slices and smash them flat with a hammer. If you don't flatten them, or they come out too soft. Deep-fry them and cover them with chicken, peppers, and melted cheese.
The problem is plantains are a bit expensive.
And damn you for making me hungry at this late hour!
The problem is plantains are a bit expensive.
And damn you for making me hungry at this late hour!
Sorry. :-) I drink, I get hungry.
I remember the name of the plantains dish... tostones con pollo.
Yup. Close enough.
I have an excellent recipe for Ropa Vieja.
Yup. Close enough.
I have an excellent recipe for Ropa Vieja.
Old clothes?
Yup. Close enough.
I have an excellent recipe for Ropa Vieja.
Yup. Close enough.
I have an excellent recipe for Ropa Vieja.
Old clothes?
Dirty laundry. Something like that.
It was shredded beef and peppper. I use a similar recipe for my chilli.
I don't remember any huevos, but I wasn't responsible for making it.
I cribbed a recipe for it... 3-4 pounds of beef roast, a couple chipotle peppers and a few tablespoons of adobo sauce, one large julienne'd onion, green, and red pepper. Slow roast for 8-10 hours, shred, and serve. It makes good chilli if you dice the peppers and onions, and substitute ground beef.
The Wake n'Bacon clock cooks a frozen rasher for 10 minutes before the time you need to rise from your slumber.link (http://www.telegraph.co.uk/news/newstopics/howaboutthat/4423635/New-style-Teasmade-wakes-you-with-freshly-cooked-bacon.html)
Designer Matty Sallin says the sizzling sound combined with the classic aroma is enough to wake you.
The user is also welcomed by the almost-instant breakfast of a bacon sandwich in bed.
Mr Sallin altered a regular alarm clock so that instead of a sound going off, two halogen lamps are switched on.
The lamps then take 10 minutes to cook a piece of bacon that was placed inside the clock the night before.
The user can leave some bread and ketchup by the side of their bed to make up the bacon sandwich.
...
Can I haz two?I should think so, you wouldn't want to start the day arguing with Mrs Jones over a single bacon sandwich.
Oh yeah, leave pork unrefrigerated for 6-8 hours. There's an idea! Why not just stuff a tuna sandwich under the mattress for lunch?