Smashed Potatoes (America's Test Kitchen)

2# small red potatoes
1 bay leaf
1 tsp  salt
4oz cream cheese
4T unsalted butter

Savory Pork Chops Master Recipe

4 bone-in pork chops
2 T all purpose flour
0.25 tsp Lawry's seasoned salt
0.25 tsp dry mustard
2 Tbsp orange marmalade
0.25 cup water
0.25 cup soy sauce
2 Tbsp ketchup
1T oil

Mix flour, salt, and mustard in a large zipper bag. Coat chops, and brown in oil (about 5 min each side). Pour off excess fat (if any). Mix water, soy sauce, ketchup, & marmalade and pour over chops. Cover and simmer 20 minutes, turning once.

Chinese-Style Fried Brown Rice

    2 cups short grain brown rice

2.75 tsp salt

1 (12-ounce) pork tenderloin

½ teaspoon baking soda

¼ cup water

5 teaspoons hoisin sauce

1 tablespoon honey

1/4 teaspoon 5-spice powder

pinch cayenne pepper

3 teaspoons safflower oil

3 eggs

1 tablespoon toasted sesame oil

6 scallions

1 ½ teaspoons garlic, minced

1 ½ teaspoons grated fresh ginger

2 tablespoons soy sauce

1 cup frozen mixed vegetables

from America's Test Kitchen

17 January 2016

Mayonnaise

2 yolks
300mL olive oil (Gourmet Chef)
2T white wine vinegar
1/2tsp salt
1/4tsp lemon juice

First batch curdled, so enter double batch. Ended up with a little over a cup and a half. Can definitely taste the olive oil. It's different. Very good in chicken salad.

Basic Dry Cure Master Recipe

225g kosher salt
112.5g sugar
25g pink salt (curing salt #1)

Use 50g/5#

From Michael Ruhlman's Charcuterie.

15 November 2015

Bacon is done curing, now to smoke.

Hickory biscuits, an hour and twenty minutes (roughly) of smoke, 3 hours (total) heat at 200*F.

Tasty!

Update: This one was much better than our previous attempt, due in part to the better meat, and in part to measuring out the cure. Last time we dredged it, and it was a little harsh.

8 November 2015

Started some bacon today.

3# pork belly
30g Basic Dry Cure from Charcuterie