Cheap greens, shiitake, and bamboo fungus. Brown sauce. In the pan, the ingredients were beautifully fanned out in concentric circles. But then I realized I don't own a serving platter large enough to serve in. Aie-ya! Food styling be damned, we scoop and plop cafeteria style. I will make a large serving platter the next time I'm in the clay studio.
Hellfire and brimstone in Southern California means I lose my view of the mountains. It also means itchy eyes, hacking coughs, and sooty boogies for a week.
For supper #1, we serve gnocchi with gorgonzola shimeji cream sauce. Luscious unctuous heart attack on a plate. This would instantly kill my dairy avoiding lactose intolerant kin. The fat content would kill my dairy loving friends a day later. If I served this to guests, would this be pre-meditated murder?
For supper #2, we crank up the fat knob to 11 and make pork belly two ways. First, pork belly braised in tamarind habanero cilantro jus. Big pieces of pork belly shrunken into soft porky jiggly jello cubes.
And salt cured pork belly roasted with plum vinegar. With a crispy cap.
Tamarind habanero braised pork belly with hibiscus reduction. You can't eat just one.
And sliced roasted pork belly. These would be awesome in sammiches- perhaps in a baguette. Or Korean style wrapped in a lettuce leaf with shiso and kochujang chili paste. A bit crunchy, a bit soft and squooshy, a bit chewy, and a bit tender. Pork heaven in a bite.
I'm setting myself up for failure by attempting to bake birthday coconut cake. Distracted by eating delicious pork, I've over baked the coconut layer cake and burned the shredded coconut. And I would probably ruin the coconut buttercream tomorrow. I am such a horrible horrible horrible baker. Why do I even try? Perhaps if I tried to make a pork cake, I will have success. We WILL have meat cake in the future! Meat cake!
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