Food

[meijlinder]

What's adovado?

think of it as a cousin to the Texas chili, but with pork

name comes from cooking something in adobo sauce (chilis, spices, vinegar)

[geoffbot]

Sounds good. I don't cook much with pork (bacon etc aside); I should do.

[meijlinder]

You should. Apart from pork loin (which I find quite bland) there is just so much flavour in pork. Belly, spare ribs, butt, knuckle.

[geoffbot]

Actually I do a lot of pulled pork but yes I do need to add those cuts. I discovered that butt was actually shoulder. Which genius invented that term.

[meijlinder]

even more confusing since different countries butcher differently as well. There are cuts that just up until recently haven't been available in Sweden. Luckily internationalization has now brought us chuck (we had something similar), flank, tri-tip.

[geoffbot]

My first attempt at a cake ever! For the wife's birthday so let's hope I don't f it up...

[geoffbot]

Turned out well! Questionable chocolate art notwithstanding

[CanadianStraps]

Dude, that looks primetime. When I was younger, long before marriage was even a word I believe actually existed, I would do stuff like that and say that the blouse would be blowin' in the wind as soon as she saw it.

I like the way you arranged it, because that gap between the slabs can be a decorative element, or you can press berries, etc, into it. Whatever. The ones you see on tv that are so tight and square, you need what is essentially an extra long bread knife, and use it to just slice off the very top of each layer after they are cooled but before you assemble. Ideally You would end up with 2 pan sized mounds of cake that are almost 2 dimensional at the edges. Square it off but don't take too much.

Regardless, I'd high 5 you for that. And then demand a slice.

[geoffbot]

Thanks bud. Was kinda gooey in the very middle which is definitely preferable to dry. Clare said it was the best cake she'd ever had! I'm hoping for a reward later.

[Seriously]

I'm hoping for a reward later.

T.M.I., but