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Culinary Update
Jul. 22nd, 2015 09:52 pmI'm not quite cut out for Masterchef, but I did make a good pizza tonight, crunchy crust and all. No baking powder, either. I used yeast.
I'm planning to roast some pork ribs outside, using oak wood. Cooking with wood is quite different from using charcoal briquettes. You have to build a good size fire, and the moment the flames diminish, put the meat on. Wood coals burn much more quickly than charcoal. (The ribs came out REALLY well. I marinaded them for 11 hours, and then roasted them over oak. The oak wood was wonderful, as it gave me both more heat and more time to cook. It was lots of work, but the results are so excellent.)
Tomorrow, I'm going to harvest some almonds, and then roast them in the oven. Roasting is important as it destroys the natural cyanide in raw almonds.
I'm planning to roast some pork ribs outside, using oak wood. Cooking with wood is quite different from using charcoal briquettes. You have to build a good size fire, and the moment the flames diminish, put the meat on. Wood coals burn much more quickly than charcoal. (The ribs came out REALLY well. I marinaded them for 11 hours, and then roasted them over oak. The oak wood was wonderful, as it gave me both more heat and more time to cook. It was lots of work, but the results are so excellent.)
Tomorrow, I'm going to harvest some almonds, and then roast them in the oven. Roasting is important as it destroys the natural cyanide in raw almonds.
