Our house is slowly but surely turning into a home. We are a long way from filling up the rooms with furniture, but we’re slowly adding our touches to the house to make it our own. You may have already seen Michelle’s contact paper masterpiece. Other than just the way it looks, we’re starting to feel like we belong in the house, especially with daily living and cooking.
This is a pork loin, wrapped in a bacon mat. It will soon join a pork shoulder already in the smoker. Yes, cooking with bacon is cheating but who is going to stop such a delicious breaking of the rules?
Here is a random assortment of ingredients tossed into a slow cooker with a piece of beef. I had zero idea what I was doing here. I used no recipe at all.
The end result kind of showed I used no recipe. It need salt, but that’s nothing a little salt added later couldn’t fix…or some hot sauce.
The pork shoulder looked great, but because I got a late start I don’t think all the fat rendered down all the way.
Still the meat had a great smokey flavor and went nicely with the sauteed onions and other vegetables.
I was a little bit scared about how the bacon would handle for four hours in the smoker. As you can see, it handled the time like a champ.
On the inside, perfection. This is definitely going on the list of smoking recipes to keep. I will, however, work on the glaze for this dish a bit more.
It’s a cold, rainy day and I’m feeling lazy. Here is a post about my favorite parrilla of the trip.
La Brigada is a huge parrilla located in the San Telmo area of Buenos Aires.
They serve some less traditional empanadas. These are ham and cheese and cream corn empanadas.
We ordered the asada especial, beef ribs.
Yes, he is cutting that bad boy with a spoon!
It comes right off the bone.
Wipe your mouth. You’re drooling.
It’s okay to be a little bit turned on by this, right?
Probably the lightest flan I’ve had in a while. This is like eating a cloud.
While I call this my favorite parrilla of the trip, it’s said with an asterisk. All the places we went were very good. It just depended on what kind of eating mood we were in at the time too, and we were ready to eat after walking the San Telmo Market. I would definitely say that La Brigada is a stop that has to be on your list.
Pork so fatty and awesome that you can cut it with a spoon.
This was a bad idea after the drinking done beforehand. 2/3 people at the table woke up drunk.
It’s good but the line at this place is ridiculous. They’re just baked goods!
Mom’s osso bucco.
Don’t forget the steak.
King’s Hawaiian birthday cake.
With a root beer float and some hot sauce.
Many pounds of shrimp, crawfish, corn, and sausage. There’s a very excited person in top right of this picture.
And the celebration continues on into this week. Happy birthday, Michelle!
I woke up from a nap to find that thirty five emails had been exchanged in a conversation to figure out where to eat dinner. Originally Michelle wanted to try this Korean place that is known for its braised short ribs. Then came all the replies. “I just had Korean two days ago.” Other suggestions were tossed into the mix. In the end I told Michelle, “Let’s just go to the place you originally picked. If people don’t want to join us, they don’t have to join us.” It was settled. We went to Seongbukdong.
I could eat this stuff every day.
This is what they are known for, their signature dish. The texture is incredible. You can cut it with a spoon, but it’s firm. The flavor is sweet and savory. It makes me sad that I am looking at a picture of this and not eating it. I think I finally know how Michelle feels about all food.
Here is the same dish, cut up. The meat still holds together, and I am still sad I am not eating this.
So after all the email madness, all turned out well. Maybe not exactly. One of our friends got mixed up in all the emails before his phone died. He thought he was getting Japanese food. He came all the way from Irivine, and needless to say he was disappointed. After all that drive he didn’t want to go J-Town so we walked down the block to Shoubu.
Tea time? Nope. Sake time!
Everything fish cake.
I didn’t eat here since I was still happily stuffed with braised short ribs. A beer was all I could handle. The food here looks to be okay, nothing phenomenal. I wouldn’t come back here because like a lot of places in Korea Town, a cloud of cigarette smokes hangs overhead. I prefer my meat to have a smokey flavor, not my clothes.
Although I haven’t been out in the world a full thirty years until about noon today, I am thirty. Ask my dad about it sometime. He likes to tell the story about how after I was born he went to lunch.
Yesterday I went out to dinner with Michelle, my parents, and my cousins and their parents. Between the nine of us four of us have June birthdays. We decided on Waterloo & City. I didn’t realize this place is new, only been around five weeks according to my uncle. It’s a great restaurant, but it’s not for those who don’t like to sit and enjoy a long meal.
Shrimp and zucchini fritters.
Braised beef short ribs pizza.
Murgh Makani. We were told it means “butter chicken.” Yeah, so in for this.
Of course we had to watch the Lakers game.
Whole roasted chicken. You can see the embers still glowing.
I forget what this was called, but it had rabbit, porcini, and bacon. I ordered after I saw bacon.
This is a terrible picture of a super creamy pasta with truffles. Everyone loved this sauce.
Strawberries and creme.
Chocolate and bananas.
Thirty years have passed. I’m not truly the world’s strongest billionaire. I don’t always lift heavy things…effortlessly. I haven’t gone multi-platinum. People don’t flock to places when they hear I’m going to be showing up. Am I where I want to be in life?
Most definitely, yes.
I fail to understand how people can be vegetarians. Even you, Rise Against.
Posted in Food
Tagged beef, fat, fire, grill