this and that - oregon jan 2015

I was hard pressed to come up with a meaningful title for this post, so I resort to the catchall "this and that". This post is more of an photo album than a blog post.

a chinese sous-vide

I have experimented with sous-vide recently. Doing so I realized that Chinese (and may be in many Asian countries too) have a version of this low temperature slow cooking.

cracklings - life's guilty pleasure

Not that long ago, I would not have thought of eating deep dried pig skin as snacks. While I would eat pig skins when eating roasted pig, I wouldn't know what to do with a piece of pig skin that I trimmed out from a piece of pork butt.

home made boudin - part 2

This is my second time making boudin now, all within a month. The batch I did last came out great. I also learnt a few tips from the experience. I incorporated the learning to this batch.

a seafood gumbo

While I have made gumbo before. It was more of a winking it - kind of Cajun inspired cooking if you will. Yesterday was the first time that I sat down stood up and seriously made a big batch.