i cooking big pork leg meat (1.5kg)

there are some things in life one can never forget, the first time i ordered chairman mao's braised pork. i was reflecting today on how my life could end with little resistance from myself (if the cards laid out indicated it was really time) as i have had such a varied range of and particular gastronomical delights as few in human history have been able to experience.



Pork leg. Bone Stock. Organic non-bleached cane sugar (Trinidad). Munbaesul. Black Peppercorns. 5-Spice Powder. Star Anise. Garlic (Copious). Ginger. Korean Sourced Beans Soy Sauce. Powdered Anchovy.


Don't hate on this recipe, i was in a rush and didn't give af.

Chicken breast tenders. Brown sugar, garlic salt, paprika, bacon. If you put the end on the bottom it won't unroll, don't need a toothpick to hold it

Marko variation on the above
add all ingredients to the blender, mix of max for 45 seconds
Put long bendy straw into blender pitcher

Lily please share your cooking expertise itt

For a perfect Freedom Burger.


1/3 lb. Patty of

80% Ground steak
20% Bison

Salt
Pepper
Garlic powder
Onion powder
Worcestershire sauce
Dash of Cayenne
Paprika
Crushed Rosemary
Dash of Cumin

Form Patty into approx. 3" diameter and 3/8-1/2" thickness, creating a light well in the center by depressing the meat.

Allow patties to firm fully in fridge.

Heat griddle to approx. 450-500°

Place patty on griddle, cook approx. 2-3 minutes. Do not turn meat until done, you will see the sides have grey start to crawl up.

Flip patty, cook for another 1-3 minutes depending on desired rarity.

Place pat of butter on burger and allow to melt.

Place cheese on patty. Cover with lid.

Allow meat to set for at least 5 minutes before eating.