The Heat Miser:
Woman with a crack pipe in her %$*&………………………………
The Heat Miser:
Woman with a crack pipe in her %$*&………………………………
Well, this is at least a more timely holiday post than some of my previous holiday posts.
Another Thanksgiving has come and gone. I don’t know why, but for some reason, it seemed anti climatic. (But then what should my expectations be?)
It might be that since I am in the envious position of having a plethora of time off due, that I “had ” to take the entire holiday week off. I finished my food shopping Tuesday and since I didn’t have to deal with any of the normal holiday clusterflops at work, perhaps that is why it just didn’t feel too “thanksgivingly” to me.
Due to some of the usual issues with my mother, my parents did dinner at their house with a couple of my other brothers and sisters and we had my in-laws over here. My wife’s family from Washington DC were planning to drive out but they canceled that due to the hyperbole of the media about the nonexistent UNPRECEDENTED SUPER STORM that never materialized. (It’s getting so much more difficult to take the media seriously any more.)
Just wanted a shot of some of the fixin’s before I got working and neglect to get photos.
Must have mashed potatoes !!
Not going to do all ten pounds, the store had a special for $1.49 for a ten pound bag.
I culled out most of the smaller ones and will save the larger ones for baked potatoes later in the week.
This is actually about 1/3 less than I normally do. My in-laws are not big eaters and my wife and daughter don’t eat too many leftovers so I had to think about how long I wanted to eat leftover mashed potatoes. (The answer was the Sunday following!)
I goofed up a bit since I made a smaller batch, I still put in three cloves of garlic and it was a bit strong.
A little appetizer made of chili sauce, shrimp and cream cheese.
That gets spread on your favorite cracker.
And since we have crackers, we need cheese. Some nice swiss and colby
Kinda simple, that’s how it is at Casa del Bacon.
I did the ham on the grill outside.
The burnt looking parts is just the outer fat and skin layer.
Did I mention PORK???
Pretty much the whole spread. Had some homemade bread too.
OK, On Friday the dinner was fried ham. That’s about all the ham the wife and daughter can take for the week. On Saturday, I had ham sandwiches with a little of that good swiss cheese.
Later on Saturday I turned the rest of the ham into ham salad (unseen is the split pea and ham soup I made on Thursday after dinner) and this would be the end of the ham..
Please take note of the extremely unusual use of measuring devices here. Normally when I make egg, tuna, ham salad, it’s just “some of this, a little of that”, but this time I am using an actual recipe !!!
All of the “wet” ingredients mixed up and the chopped ham. I made a special effort to remove as much of the fatty bits form the ham and it made a big difference in texture coming out of the food processor.
It made a pretty big batch. I had quite a bit of ham to use up so I had to double the recipe. What the wife and daughter don’t eat for dinner on Saturday will be my lunch at work until it’s gone.
I have to say, this turned out really good !!!
Christmas dinner is just around the corner.
(h/t matt ross @ http://conservativehideout.com/)
“The current tallest waterslide in the world is Brazil’s Insano, standing 134.5 feet high, with riders hitting speeds of 62.5 mph. The Meg-a-Blaster should go a little faster and, with a second hill at the bottom and my lack of a physics degree leaving me flummoxed, I can’t see how people won’t go flying off the end of the flume and into the sunset”
Yes, my first thought was about bikini tops flying off……….
Oh lucky me it’s pizza night again !!
Tonight it is going to a spicy little number……………
Simple ingredients here. Nothing too complicated.
Some nice, fresh, locally made sweet pork sausage. Sometimes I like it with the fennel seed, sometimes not.
I try my best not to buy pre shredded cheese. There is a noticeable difference in taste with the block cheese. Some of the manufactures put cellulose on the shredded cheese to keep it from sticking together in the package, and even with the premium brands, it is noticeable.
It’s not really too much extra work to either shred it by hand or pull out the food processor.
As a child, I can remember many pizza nights where I would have to shred 3-4 pounds of fresh mozzarella on pizza night with a hand grater.
I am using a pre-made thin crust for my crust.
All cooked up.
The cheese gets nice and browned and the crust gets crispy.
The combination of the pepper jack cheese and the hot tomatoes put a nice zing on my pizza.
It would appear that a deal has been reached that will end the federal “shutdown.”
To the moderate, East Coast establishment Republicans, are you surprised that the Democrats knew that if they waited long enough, that you would fold like laundry?
Obama wins, America loses
For a number of years, I had watched several TV cooking shows that used pork belly and the recipes all looked great. My grocery store does not carry pork belly and when I asked, they couldn’t even order it (Unless I wanted to buy a pallet of it !!)
But a small local store near me was able to order a 3 pound piece of pork belly for me.
So I picked picked up my pork belly. I had never purchased pork belly before but $3.20 a pound seemed to be a fine price.
I had looked at a number of online directions for homemade bacon, and they all seemed to be about the same.
All the ingredients get rubbed on to the pork belly.
The seasoned pork belly goes into a zip style plastic bag.
The pork belly stayed in the bag and in the fridge for seven days, and was turned over once a day.
I rinsed the pork belly off in the sink and patted it dry.
The oven was heated to 200 degrees and cooked until the internal temperature was 150 degrees.
Once fully cooled, I moved it to the cutting board.
Skin side up.
You can see how thick the skin was.
The skin was removed and used later in making soup.
The pork belly gets wrapped in wax paper and refrigerated.
I actually waited a day before I attempted to cut it and cook it.
I was surprised with my patience !!
So nice thick slabs of fresh, homemade bacon !!!
Into the cast iron frying pan.
Hey, it looks like bacon !!!
But that’s were the disappointment hit me.
It didn’t taste like bacon at all. It just tasted like salted pork
So, I cut a few more slabs.
Into the frying pan again and it still didn’t taste like bacon.
I even tossed some of it on the grill and it just tasted like pork.
That’s what was left.
I cubed it up and into the frying pan.
This ended up going into my split pea soup and it was very good. But it didn’t taste like bacon !!
OK, so what did I do wrong or what do I need to do different to make it the next time and make it taste like bacon??
Long story short:
I was given the opportunity to receive a free cake at work a while ago and here it is…………………
There were about two dozen different types of cakes that I could choose from, and since I’m not much of a dessert eater, I picked this one because I knew my daughter would like it.
Over a few days, I ate a couple of pieces and it was a pretty darn good cake.