Houston we have a problem... I like doing a lot of different things most of you know what I have done and I try to do them at the highest level possible If I can. Generally it happens pretty quickly for me because I probably get obsessed with something that I read everything and learn everything about that topic till I become an expert at it and know everything about it and that can take me a few months to years. So no need to bore you with details between on which way the toilet paper goes I’ll just
Siu Yuk Plating was not my concern with this dish. I was experimenting with a piece of pork belly and trying a different way to get the skin crispy crunchy but not in a way that is a hard bite type. I wanted to be able to bite with my front teeth not and not my side teeth. I wanted that tender skin crunch with sticks to your lips fatty underlining then the meat perfumed with 5 spice and other fragrant flavors. It involved hundred of tiny pin hole in the skin blanching, more holes, vinegar, salt crust and
Cleaning my pantry shelf off day. Iets see if I can get 100 followers in my new instagram feed imicroworld Did anyone notice my little trick to keep chops flat? Spanish style fried pork chops from freezer with a box mix of dirty rice with can of Vienna sausages and can of pinto beans. Of course I added things like soffito to the beans and garlic and onions to the rice.