I can’t take credit, I just ate it. Mate from Brazil, that currently resides in Manson, came down and cooked one up for a harvest party. It was amazing.That is really cool. Looks amazing!
I bet it was. It looks amazing. It’s interesting, is that what they call chicharron in Brazil? In Mexico it usually means pork rinds aka fried pork skin and fat.I can’t take credit, I just ate it. Mate from Brazil, that currently resides in Manson, came down and cooked one up for a harvest party. It was amazing.
I am definitely not being technical with the lingo. Best part, per my mate, was the crispy belly that he called Chicharrón, I couldn’t find any better part so I agreed. But it was all delicious, dark and light meat, skin, did not matter.I bet it was. It looks amazing. It’s interesting, is that what they call chicharron in Brazil? In Mexico it usually means pork rinds aka fried pork skin and fat.
I could eat that brah…I tried a new one-pot recipe where they just add the mirin to the rice while cooking and then steam your miso- glazed salmon on top of the rice. I already wasn't going authentic used brown rice and then thought maybe I should add the gummy egg and spot prawns to stretch for left overs since I got to head to the office the next three days. And it's a winner! I think on the weekly meal plan now though I don't have enough spot prawns to keep that addition for long.
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You sure do eat wellPenne with golden chanterelles from the back 40, shallots, thyme, and parsley from the garden, and chevre from some French goat. Served with a sprinkle of Sitka sea salt, enough cracked black to choke a horse, and a bit of parm-reg.
Cooked and eaten with the help of a smooth, tasty cote du rhone.
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Yessir. Long AK winters make for some fun kitchen exploration time, and the local woods provide.You sure do eat well
Are you the chef?
Costco chevre is a beautiful thing.That French goat is getting a workout...