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Food Thread: Butts and Jalapeños And Soy Beans That Oink!

I haven't made a classic smoked pork butt in many moons, mostly because I really like the Cuban-style that's done in the oven with all sorts of delicious flavors.

I am not claiming that it is better, but it is certainly easier, and in addition to being a cheap bastard I am also quite lazy! Smoking my butts takes more work.

I have a big Weber R2D2-style smoker, and it does an excellent job, but it needs tending during a long smoke, and that is sort of a pain in the ass, because it really isn't designed for adding fuel. Oh...arriving at the correct temperature is also time consuming, but it can be done with a beer in my hand, so...

Anyway, I have a nice dry rub recipe that I use on pretty much everything, although I would like to try a minimalist recipe...something like plain old salt and pepper, à la beef brisket.

Anyone ever try that?

But why am I thinking about it? Because I had an excellent pulled-pork sandwich at a fun brew pub in NH. Pulled pork on sourdough with cheddar, coleslaw, and this is the kicker: Jalapeños! That added a bit of zing that made the sandwich!

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Merging Pig with Soy

Moolec have gone one step further by incorporating pig genes into soybeans. The company never wastes an opportunity to tell us that the beans themselves even have a pink hue. How cute! All that's missing is a curly little tail and an oink.

Piggy Sooy has now been approved by the U.S. Department of Agriculture. Moolec can plant and transport its porky beans without any kind of permit.

What could possibly go wrong?

I'm sure they are using top men in their labs, and there is no risk of extraneous DNA getting into the product, or mutation occurring that may be malign. Like prion-level malign.

Top Men!
[Hat Tip: TC]

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I am not a big fan of cherries.

At all.

Well, except as a garnish for my Old Fashioned, and those are preserved in a sweet syrup and are a very particular (and stupidly expensive) style.

But in general, I'll pass.

How about you people? I know the answer, because I read the comments and you lunatics will wax poetic about particular fruits (not Garrett though) when they are in season.

So here is David Lebovitz doing exactly what you people do....except he is a trained chef and pretty good at it. He is also a leftist ass and insufferably pompous, but we will overlook that for 30 seconds or so.

Cherry Compote

Anyone make that stuff at home?

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I made a tomato and shallot relish last week, mostly because I had a bunch of grape tomatoes and didn't need all of them for salad. So I sauteed a shallot in butter until it was soft, then tossed in a couple of handfuls of quartered tomatoes that I had seeded.

WHAT? How did I do that? Yeah....just cut them, throw them in a bowl with a paper towel spread across the bottom, and toss them around until most of the seeds stick to the paper towel.

I told you I was lazy!

Anyway, I added white wine, cooked them down a bit, then apple cider vinegar, a bit of honey, salt and pepper, and I think that's it.

Cooked it on low heat for awhile until it look relishy, and then topped some cod with it.

Delicious!

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A corned Beef Hash omelet? Why yes! And it was a good thing. Oh, it had cheddar cheese in it as well, which is only proper. Tasty and different. The rye bread was good too, especially since it came liberally soaked in melted butter, which is the only way it should come. And the potatoes weren't bad either.

Of course I had to drive five and a half hours to a small-town diner in New England, but I think it was worth it!

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Wait. What? Carbohydrates? I thought Dildo was on a low-carb kick?

And I am, but when I travel I tend to say, "Screw It!" I am not going to be rigid about it, and even when I am home I will bake bread and enjoy it without a care in the world. Life is too short to be doctrinaire about food.

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Maybe, but I like bacon bits in some salads, so that will improve this one.

[Hat Tip: Iris]

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Good butter, and Flap Meat...whatever the hell that is...just send it, Broccolini that isn't $6/bunch, garlic...lots of garlic!, well-marbled hanger steaks and elk chops to: cbd dot aoshq at gmail dot com.

Who are those poor deluded souls who shake their Manhattans? These are the same people who drink fine bourbon with coke, and probably shake red wine with ice too.

My and the world's patience has run out. Shaken Manhattans henceforth will be banished to the land of Long Island Ice Teas and Frozen Strawberry Margaritas.

And yes, I used to demand fancy bourbon, but let's face it, $1,200 for a bottle of bourbon is just stupid, insulting, and a ghastly affront to most people's palates and wallets. I think the sweet spot is $40-$60 for excellent and interesting bottles, and bumping that to $100 gets you an incremental improvement in quality, but nothing mind-blowing. More than that and I think you are paying for hype and rarity, which may look good in your liquor cabinet, but doesn't translate to more quality in the bottle.