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Has anyone made the little red Chinese sausage yet? I'll have to ask my friend what the name is, but it is small and dry and a little sweet. We tried to use it in the kitchen a few times, but could never find a place for it.
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# ¿ Nov 7, 2011 19:09 |
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# ¿ May 6, 2024 18:51 |
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Rust Martialis posted:Juat popped 1.7kg pork belly in the fridge, used the OP ruhlman spice mix, with maple syrup. (Bay leaves did not crumble well, too fresh...) Kevlar gloves, also what i use on my mandolin
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# ¿ Dec 6, 2013 04:47 |