I had the best pork belly at a place called The Local Vine in Seattle, it changed me. Ever since, I haven't found a place that prepares it properly, The Good Knight in Austin did a good job with a corn-meal flash fry after confit, but that place closed. I had another try on Christmas at a local "gastro pub" which ruined the damn pig. So, I took matters into my own hands, and picked-out a special bottle to wash it down. My GF goes back to Houston tomorrow so I thought it would be a nice closer for our month together.
FYI: I still have not found an establishment who refers to itself as a "gastro pub" who either does a good job in the kitchen or prices food reasonably...I've also never been to a "gastro pub" where I didn't have to send multiple things back. My personal favorite was in OKC where I ordered tuna tar tar and it was served on corn tortilla chips, lol. I also cannot seem to find a "gastro pub" with a real Belgian beer list, only the standard fare safe bullshit that doesn't require a staff with beer knowledge to unload the cooler.
Hand, elbow, hand, elbow, hand, elbow, hand, elbow, hand, elbow, hand, elbow, hand, elbow, hand... whip the slack around to get the tangles and twist out... elbow, hand, elbow, hand, elbow, hand... damn it, its too tight and I can't get my hand free without contorting like an idiot.
Is nothing effing open today? I've tried to get a bunch of CRAP (since I can't say the s-word) done and nothing is open. I leave tomorrow at 4am so I'm trying to go pay my rent for the apartment and the storage unit and they are closed. My shipping facility that I normally use is close, so I had to use the overpriced fedex one.
It's a new year. It's not that important. AND IT"S THE 2ND. There is no relation to new years at all except that it happens to be the first Monday after one. WTF. I'm working tonight. So the rest of these douche bags can too.
LOL looked at my mt.net and saw this:
Private Messages: Unread 0, Total 666.
Yeah, it came out perfect. I picked them out with tongs and when I grabbed the fat side, it ruptured, and molten, fat gel leaked out. These are going to be good after they rest for 1-day to 1-week. I'll give you the recipe I used if it works out. I changed a few things so I could use what I had in the pantry.
It was pretty good but I somehow managed to slightly overcook the protein side and it was just a touch dry...but it would not have sent me home on Top Chef, lol. I need significantly more spice, but the fat was perfect. I sliced it and had a little mustard with it that my GF made a few months ago. What herbs work with this, and what doesn't?
There is an awesome bakery by my office that pretty much every reviewer says is the best bakery in the nation and I can get brioche from there, I can make the pork belly of course, a mustard-vinegar BBQ, onion, and pickle...it will be the superior McRib.