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You're gonna leave the rind on, and you're gonna chew on it like the human doggy treat it is after the bacon is fried.
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Oct 10, 2011 12:50
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If you want a quick fix, go order some crystal meat - tender bits of pork suspended in clear jelly. It's good with some black vinegar. Danish liver paté is made with a béchamel sauce instead of cream, it is very good on rye bread with pickles or butter-fried mushrooms. Where in China are you? Places like Shanghai usually have a Carrefour to service the cravings of expats.
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Dec 12, 2013 11:06
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Tupperwarez posted:Bechamel sauce, eh? That's definitely doable. Is this leverpostej, then? Go rock out with this: http://mydanishkitchen.com/2012/01/02/leverpostej-danish-liver-pate/ Only thing is you need an oven, of course, which isn't standard equipment everywhere in China.
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Dec 12, 2013 22:44
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You should call your GF "Main GF" and hang out with some people here and talk about weird female constellations.
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Jan 21, 2014 09:59
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Salt and pepper belly, pack in double aluminium foil, bake slowly for...five hours? Tear up, clean jars, fat on top. Can't really go wrong. You can simmer on the stovetop too, but let me assure you few things are as good as slow-roasted pork belly.
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Jan 27, 2014 21:27
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