3757 pts · May 1, 2011
I agree. She did an awesome job. It was my first tattoo and it took six hours but I survived.
Sure! I basically doubled this recipe https://www.seriouseats.com/chashu-pork-marinated-braised-pork-belly-for-tonkotsu-ramen-recipe at the bottom he gives all the ways you can make it. I used the instant pot. If you don’t have that I would say braise it is next best thing. Also steam some eggs for six minutes and use the chashu liquid to make marinated eggs.
Interesting...well it's all up to personal preference. I personally cannot see the average Japanese or Chinese person removing the skin when it brings flavor and they love interesting textures. To each their own. If I removed the skin I would make cracklin' or I've been wanting to try dehydrating and frying it which makes it puff up and looks like the Mexican Chicharrone.
This all seems like a Fallout Fanfic
I have not. Skin is one of the best parts.
South Korean. North Korean would be nothing in the pan.
It's very light and airy but holds it's shape. Perfect for a pressed sandwich.
chewy and airy
Local government believe it or not. I got extremely lucky to work with this group of people.
Municipality, but most of this was brought from home or bought out of pocket.
I have not unsoldered it yet, that's a good idea. Thanks.
There's additional info in the description of the first picture. I need to replace the port and cannot find it on electronics manufacturer
That's why it tastes good. I work in restaurants and the things customers are too afraid to add to their dishes is butter, cream and salt.
While I do agree with you, this compresses really well and after cutting in two pieces is not that difficult to eat.
It really is an art form https://youtu.be/4IRB0sxw-YU
I was able to eat two slices and would have gone for three, but I had a bottle of Hacker Pschoor Hefeweizen that filled me up. Phenomenal
Honestly I haven't tried anything else than Giordano's so I can't comment, but I would like to try everything people say is the best.
Oh boy, here we go
It's even better eaten
I agree. She did an awesome job. It was my first tattoo and it took six hours but I survived.
Sure! I basically doubled this recipe https://www.seriouseats.com/chashu-pork-marinated-braised-pork-belly-for-tonkotsu-ramen-recipe at the bottom he gives all the ways you can make it. I used the instant pot. If you don’t have that I would say braise it is next best thing. Also steam some eggs for six minutes and use the chashu liquid to make marinated eggs.
Interesting...well it's all up to personal preference. I personally cannot see the average Japanese or Chinese person removing the skin when it brings flavor and they love interesting textures. To each their own. If I removed the skin I would make cracklin' or I've been wanting to try dehydrating and frying it which makes it puff up and looks like the Mexican Chicharrone.
This all seems like a Fallout Fanfic
I have not. Skin is one of the best parts.
South Korean. North Korean would be nothing in the pan.
It's very light and airy but holds it's shape. Perfect for a pressed sandwich.
chewy and airy
Local government believe it or not. I got extremely lucky to work with this group of people.
Municipality, but most of this was brought from home or bought out of pocket.
I have not unsoldered it yet, that's a good idea. Thanks.
There's additional info in the description of the first picture. I need to replace the port and cannot find it on electronics manufacturer
That's why it tastes good. I work in restaurants and the things customers are too afraid to add to their dishes is butter, cream and salt.
While I do agree with you, this compresses really well and after cutting in two pieces is not that difficult to eat.
It really is an art form https://youtu.be/4IRB0sxw-YU
I was able to eat two slices and would have gone for three, but I had a bottle of Hacker Pschoor Hefeweizen that filled me up. Phenomenal
Honestly I haven't tried anything else than Giordano's so I can't comment, but I would like to try everything people say is the best.
Oh boy, here we go
It's even better eaten