Food and drink

[SuburbanFarmer]

We have a chicken shack here that is Tennessee hot chicken. That's a totally different ballpark.

If I run a few extra miles tomorrow, I could make it a cheat day..

What is that? Is it like a hot buffalo wing?

Desperate trailer folk dumping hot sauce on chicken, to be popular. Avert your eyes.

[Fife]

Yes. By all means, and however necessary, avoid the chicken. Tell your friends.

[Okeefenokee]

[Haumana]

http://www.thesneeze.com/steve-dont-eat-it/


An oldie but hilarious blog.

Potted Meat Food Product

There aren't too many products that feel the need to reassure you that they are, in fact, "food." Already not a good sign.

The list of ingredients is long and horrifying, coming right out of the gate with "MECHANICALLY SEPARATED CHICKEN." Oddly enough, I'm about to be separated from my lunch, and I haven't even opened the can yet.

[Hastur]

I like Smoked Sriracha Wings.

[Ex-California]

I could eat sushi every day

Too bad there's so many carbs

I get sashimi and rolls sans rice, but its just so good

That's all

[SuburbanFarmer]

Had a piece of baked, herb encrusted salmon yesterday, with a Gorgonzola cheese risotto and a mild marinara sauce. It was incredible.

[Montegriffo]

Had a piece of baked, herb encrusted salmon yesterday, with a Gorgonzola cheese risotto and a mild marinara sauce. It was incredible.

Did you cover it in ketchup?
I hear that's the statesman like way these days.

[SuburbanFarmer]

Had a piece of baked, herb encrusted salmon yesterday, with a Gorgonzola cheese risotto and a mild marinara sauce. It was incredible.

Did you cover it in ketchup?
I hear that's the statesman like way these days.

Lmfao

[C-Mag]

I'm going to butcher my beef soon, so it's time to make room in the freezer.
I butchered a hog last winter, I made several varieties of sausage and just froze the pork bellies and a ham. I should have processed them a long time ago, but nows the time.

I have 60# of pork belly I took out yesterday. I applied a liberal coat of table salt to it while it thawed. Tonight I was able to get the belly unrolled, and broken down into workable sections. I have it coated in Table Salt, for 24 hrs to draw out a lot of moisture fast. Then I will rinse and dry them, followed with a cure for a week. The basis of my cure will be equal amounts of salt and dark brown sugar, plus a small measure of Prague Powder #1 (aka pink salt, sodium nitrate) I really don't like food borne illness. I am planning on making 3 type of bacon. A black pepper crust, Maple and plain.

Anyone know of other flavored bacon types I could try ?