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Pork Belly

Really sounds lovely. Will try it next time. I have a piece about 8 inches long and 2 inches wide. I would like to cook it whole (even thought sous vide?) and then perhaps cut into portions and either sear in pan, in the oven or with my blow torch. The question is something to serve it with? Thinking about textures.....something with some crunch as well with the beans and lentils or maybe some veggies.??? Done Pork Bun and Noodles, need inspiration.

Feb 03, 2012
zenfoodie in Home Cooking

Pork Belly

Have a lovely Pork Belly from my local farmer. Looking for a recipe that has lentils or beans?

Feb 03, 2012
zenfoodie in Home Cooking

Jazz Fest

No your are not. Sorry guys, but no oysters with brie. Thanks anyway.

Feb 03, 2012
zenfoodie in New Orleans

Jazz Fest

Can't wait, am hungry already. However, we still need still need a more "comfortable, quiet dinner for one night. Somewhere to be waited on and relax. Right now today, what does anyone think is that restaurant in New Orleans. Best food, best service, but still lots of local flavor.......

Feb 02, 2012
zenfoodie in New Orleans

Jazz Fest

Good question. We are staying at Melrose Manor, going to Jazzfest, although not in the VIP format. Should we take our lunch chances at Jazzfest or does anyone have suggestions at the sight? And for dinner, we prefer a short cab ride or walking. Most of the things I have found posted, albeit with my limited computer skills, were from early last year. Looking for updates, Really.

Jan 31, 2012
zenfoodie in New Orleans

Jazz Fest

I did. Not much about Bayonne, Cochon, Stella, Herbsaint, August. Hoping for some more thoughts.

Jan 31, 2012
zenfoodie in New Orleans

Jazz Fest

Heading to the Jazz Fest in May. We are fun and adventerous eaters from New York. Want a combo of old style, innovative and traditional fare. Help.

Jan 31, 2012
zenfoodie in New Orleans

Advice for making Bo Ssam (Aka Korean pork shoulder)

Don't forget the Pork and where it comes from. If you are going to eat all that fat (as my family does) make sure the shoulder comes from a farmer you know and trust. I have been making this dish for a couple of years, too many times to count. A few suggestions: use way less salt, cook lower and longer, get a bone-in, put some brown sugar in the orginal recipe, baste throughout the cooking (will help with the skin in the end).

Jan 31, 2012
zenfoodie in Home Cooking