12 hours ago, Voltron said:

I'd like a bacon cheeseburger roll right now. 

They were -- literally -- irresistible.  I was only supposed to eat half of them, but I just couldn't stop.

Chinese take-out!  Makes me merrier.

24 hr 120f prime rib roast. Pressure cooker red potatoes. Steamed broccoli.

Claire's Russian honey cake last night had as many layers as both of those (14). 

 

Christmas lunch. Butchered a duck. Legs off (cooked confit style for 3 1/2 hours at 85C under goose fat). Wings off. Breasts off. Used remaining carcass, wings, neck chopped up to make a stock. Cooked breasts classic style - skin side down in cold pan, then heat to crisp the skin and render the fat. Into the oven for 7 minutes skin side up to finish, and rest for 5 minutes. With roast vegetables and Amarone.

(In the Silence of the Lambs book, he eats his liver with some fava beans and an nice Amarone. When they moved to the film they reckoned not many people had heard of Amarone, so they changed it to Chianti.)

 

Double bacon cheeseburger and sweet potato fries

Caramel chocolate brownie with vanilla ice cream.

Liege waffle with maple syrup, candied pecans, candied bacon & bourbon whipped cream

Butter pecan shake with maple syrup, candied pecans and bourbon whipped cream.

I had a bacon double burger at All About Burger...sort of DC area's equivalent to In'n'Out.  It was okay.  I'm not a real fast food connoisseur, so I have no opinion on how it ranks against Five Guys, BurgerFi, &c., but it doesn't compare to my favourites -- Fuddruckers, Red Robin, &c.  But it is walking distance from work -- even without my walking shoes -- and was open, so ... I got that going for me.

I'm not eating anything yet because there's a 40 minute wait. 

Thanks Obama!

They obviously don't know who you are...

I'm sure that look has them questioning their decision to keep the hungry DOTU waiting.

Fish and Chips @ Fish, Sausalito

 

Sent from my iPhone using Tapatalk

 

Wow!

Those are beauties Mike!

Looks like you've done that before.

Excellent pies Mike!

All these desserts are making hungry for seven layer cake but all I have are these balls Gail made for me.



Sent from my iPhone using Tapatalk

So you finally got some balls?

Green tomato chili verde pork à la Nate burritos were incredible!

 

Edited December 29, 20178 yr by Voltron

On 1/17/2016 at 8:35 PM, n_maher said:

Here's the recipe - http://www.recipetineats.com/pork-carnitas-mexican-slow-cooker-pulled-pork/.  I followed it pretty much verbatim.  The cook time, on high in my crock pot, was around 5hrs which seemed to track with the recommendations in the recipe and I can't think of anything that I'd really change.  Even using a smaller pork shoulder (~4lbs) there is a ton of of meat for leftovers, not that I'm complaining.  In the future there's a pork chilli that I'll be using this for, for sure.

In case anyone is curious - the taco construction is homemade guacamole in the bottom, then the pork, then homemade pico de gallo topped with a little cheese on top wrapped in a soft corn tortilla.  

Is this the recipe?

Don't think so.  Carnitas are different than Chile Verde.