Quote:
Originally Posted by chefwong
RC - Great Pics. I wish I had more time to do bigger cooking.
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I don't!!!
Thanks CW. 3-4 times a year lately, I have been having 20-30 people over and killing myself. It's alot of work to do at home. My Chef friends keep looking around my house for the 'walk-in'
At the end of the day it's quite enjoyable. Waking up at 1 am to start smoking things for the next evening sucks though after two days of prep!!
Try to take photos of the interesting stuff. My family and friends out of state like to see it. The feet, tongues, hearts etc... and charcuterie work they seem to like.
Here's a porquetta from 18# baby pigs. Cured 4 days with tart cherries and rosemary. Slow cooked in pork fat 5 hours. Turned out pretty well.
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2001 e53 4.4i Sport, Nieman Marcus Edition. Stealth One.
2013 e70 3.5d Stacked, Custom
