Food

[Henry Krinkle]

We've had two feeds already. The slicer works well. Unless one gets a pretty big commercial slicer a pork belly is a bit too long to fit. I trimmed the ends off and chopped those into lardons. I got 6 100 gm packages of lardons as well as what you see in this picture. By the way, it is. Delicious.

[geoffbot]

That does look delicious

[Henry Krinkle]

That does look delicious

This is the first time I've worked with a whole pork belly and the thing that really struck me is how big and meaty the belly is compared to the ones used for commercial bacon and for sale in the supermarkets. This one was 12 inches wide and at least two inches thick at the thickest point. I guess that shows what a decent life for a hog can do.

[geoffbot]

Was gonna have tuna steak stir fry and be healthy. Changed my mind

[Henry Krinkle]

Well, this was fun.Came across a recipe for "adult spaghettios". It's absurdly saucy, just slightly sweet, inauthentic for Italian food and the meatballs are all beef. It was pretty good. We couldn't find ditalini so, I guess this is technically spaghet-ties rather than spaghettios...

[geoffbot]

What's ditalini?

[Henry Krinkle]

What's ditalini?

We used tiny little bow ties.

[geoffbot]

Got it

[Henry Krinkle]

Here is the pancetta. It lost about 22% moisture in a little over a week, which is right in the desired zone. I may try one in the wine cooler, where I can age it for quite a bit longer, but this is pretty delicious anyway.

[geoffbot]

Nom