Random Thought Thread

*immediately goes to post in workshop*

 

Just having an itch to beat some jackoff with one of these:
Why, because why not, thats why.

 

Do I know how to properly season a pork roast?

. . . no.

But damned if that's gonna stop me from trying!

(sendhelp)

 

You need a bigger pan.

 

That's the largest pan we've got and usually does the trick for everyone else cooking.

Also, all the vegetables disappear magically. We throw in a whole bag of baby carrots, and we find 3-7 when everything's all cooked & finished.

I think the pork roast eats the baby carrots inside the oven. The squash and zucchini might be in on it too. . .

 

Perhaps a bit of rosemary added to the rub.
Or sage, sage is good too.

 

Yup, salt, pepper, sage, rosemary and you're good. Is that a pork belly (uncured bacon)? I've only ever roasted butts, which are shoulders....



I got a sausage stuffer/meat grinder this weekend, so as soon as the casings come in, it's Szechuan sausage at the Aschendale household.

 

You know what, I didn't buy it and I actually didn't read the package. I assumed it was a pork butt (I did know that meant shoulder, but I still pause over the word) but it very well might be belly.

To be honest I've only made pork belly at KBBQ... which honestly just looked like enormous bacon strips in an interesting sort of marinade. I've had it dipped after the fact in a sea salt seasoning too.

If we had a little shichirin or teppan, I could actually be pretty bad ass at cooking . But then I wouldn't be able to be lounging in a different room, playing on my tablet, wondering when everyone else will be off from work today & if I started the roast early enough or else too early.

Days off can be more work than they're worth.

 

Either ways it tastes fantastic. Thanks @Nobu

 

Belly is bacon, just before it's cured. I make and smoke my own bacon from time to time, got some Prague Powder #1 and fiddle with the spices. Last time I made a batch of Sriracha cured bacon, and a batch of Szechuan, which came out too salty cuz I'm still a n00b and forgot to taste and soak it.

 

Hey there sexy thing. Cure it with a bit of maple, and you get a
good rounded salty sweet. MMM...I love me some bacon.

 

Now to see if I kill everyone. . .

Fingers crossed, people.

Edit: also, it's a rump.

 

I can't tell if you're hoping to kill people or not.

 

I don't think you have it in ya, lass.
Then again we don't know ye all that
well.

Looks good there girly.

 

Probably hoping to give em all tape worms. Ya know?

 

☆〜（ゝ。∂）

 

Now I'm even more confused.
I think someone replaced the letters on your keyboard with random squiggles.

 

(My Japanese keyboard has far more fun "squiggles" and kaomojis {Japanese emojis})

 

I used to keep a dream notebook (thanks Chris and Leo) but then it started it confusing and actually a little bit creepy, so I stopped.

 

It's a side effect of the meds I take. The dreams are wicked vivid. My doctor always asks me about it and I have to be careful how I tell him because for whatever reason it seems that "vivid dreams" equals "night terrors" to my doctor, who is Spanish speaking, and a nice guy, and we've had this conversation more than once, and there are few things I hate more than repeating myself, so I'm always concerned that I'm going to insinuate that maybe he has misunderstood what "vivid dream" means in English, thus insinuating that his English sucks, which it does, but...

anyway...

Yes. My dreams are super vivid and the colors are hyper-saturated and always in that Star Trek Soft Focus Gaussian Glam Filter™.

 

My dream, I was slowly becoming the flash. Running that fast in a dream was so much fun.