i cooking big pork leg meat (1.5kg)

[internutt]

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.

[maks]

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

[Wendy <3]

Lily please share your cooking expertise itt

[Skooks]

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.