Bear Down Wildcats

dovecanyoncat wrote: ↑Sun Oct 10, 2021 10:55 am Speaking of pork belly, a few weeks back we finally checked out a BBQ joint in Munds Park south of Flagstaff. Agee's. I had the 2-meat plate: pork belly and brisket. It was glorious: all the wonderful velvety fat on both, but the crown was the pork belly rind that was the perfect combo of hard/chewy/sumptuous/fatty/flavorful. If you're picky about mouthfeel it's definitely not a safe bet, but otherwise it's heaven.

Longhorned wrote: ↑Sun Oct 10, 2021 2:13 pm

dovecanyoncat wrote: ↑Sun Oct 10, 2021 10:55 am Speaking of pork belly, a few weeks back we finally checked out a BBQ joint in Munds Park south of Flagstaff. Agee's. I had the 2-meat plate: pork belly and brisket. It was glorious: all the wonderful velvety fat on both, but the crown was the pork belly rind that was the perfect combo of hard/chewy/sumptuous/fatty/flavorful. If you're picky about mouthfeel it's definitely not a safe bet, but otherwise it's heaven.

That's great to know. Is that in the old restaurant across from the Motel in the Pines and next to the Chevron?

Longhorned wrote: ↑Sun Oct 10, 2021 2:11 pm

scumdevils86 wrote: ↑Sun Oct 10, 2021 9:58 am Do you have a specific recipe for the vindaloo? I've wanted to make that for a while. My dad and I split a huge pork belly and I'm trying to figure out what I want to do with it

No, I decided authenticity is meaningless and I can never find fresh stuff that recipes call for. I was just going to make a Sonoran vindaloo by toasting and grinding cardamom, cinnamon, coriander, cumin, and fennel seeds, and integrating all that with a red chile sauce made from New Mexico chilies, and a little vinegar. Cook the browned pork in that and garnish with cilantro.

scumdevils86 wrote: ↑Mon Oct 11, 2021 8:36 pm Sounds amazing. Does your kid eat stuff like that?

Longhorned wrote: ↑Sun Oct 24, 2021 2:53 pm Experimental take on shrimp risotto I dreamed up:

Dried shrimp instead of fresh
Koshihikari rice instead of arborio
Sake instead of white wine
Dashi instead of usual stock
Miso instead of parm
Finished with mirin

scumdevils86 wrote: ↑Mon Oct 25, 2021 10:06 pm Variation on a simple recipe we've made for years. Steamed short grain rice, stir fried 2 bell peppers and an onion with garlic/ginger and some jalapenos, marinade chicken breast in fish sauce and corn starch then stir fry as well, combine the veggies and meat and simmer with a cup of Mae Ploy sweet chili sauce. Dump on top of the rice. Lots of veggies, velvety chicken due to the marinade, sweet, spicy, salty. Good stuff.

Chicat wrote: ↑Mon Nov 08, 2021 5:20 pm Made a pork loin with rice pilaf and sautéed spinach.

It’s the most boring mundane thing but whatever, I’m feeding my family.

Longhorned wrote: ↑Mon Nov 08, 2021 5:13 pm Making Japanese Napolitan (spaghetti with ketchup, worcester sauce, chili powder, onion, garlic, Anaheim peppers, mushrooms, ham, butter, and parm)

Longhorned wrote: ↑Mon Nov 08, 2021 7:55 pm

Chicat wrote: ↑Mon Nov 08, 2021 5:20 pm Made a pork loin with rice pilaf and sautéed spinach.

It’s the most boring mundane thing but whatever, I’m feeding my family.

Sometimes I like to tell my family that tonight we're having a plain old crappy meal.

EastCoastCat wrote: ↑Fri Nov 12, 2021 3:27 pm Had the Wadmala burger at Pawley's Front Porch in Columbia SC (U of SC campus)

Place was on on Diners, Drive In's and Dives. Now I know why. Top notch burgers.

Longhorned wrote: ↑Sat Nov 13, 2021 10:09 am

EastCoastCat wrote: ↑Fri Nov 12, 2021 3:27 pm Had the Wadmala burger at Pawley's Front Porch in Columbia SC (U of SC campus)

Place was on on Diners, Drive In's and Dives. Now I know why. Top notch burgers.

Is that on a pretzel bun?

Chicat wrote: ↑Tue Nov 16, 2021 6:46 am Femcat made a beautiful chicken vegetable soup yesterday evening for us to eat this week . . . and then left it out on the counter all night by accident.

Bye bye soup.