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United States, North Carolina, Carrboro, English, Paul, Male, 56-60, All Music, All Food.

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Sunday, March 27, 2005

This is not a large chunk of roasted animal flesh. It is the first loaf of sourdough bread. Took 6 hours to proof and the six hours to double in size as a loaf. Now I know those are the times I’ll need to keep in mind when making bread from this stuff.     11:32:46 PM    comment []

Large Chunks of Roasted Animal Flesh, Continued   First of all, Happy Easter! Liz and her two boys came over for leg of lamb and I didn’t disappoint them. I guess that means I appointed them. We named it “Ethel.” Coated her with salt, pepper, and rosemary, then put little slivers of garlic into her. She liked that a lot. At serving time, the UNC game was on and neither did they disappoint, though Wisconsin nearly did. We gobbled down lamb, stir-fried shredded Brussels sprouts, mushy peas, and mushrooms as we curdled in fear of the Badgers’ tenaciousness. The solely sourdough loaf I wanted too make was a little slow on the rise, so we ate large chunks of the baguette that came wrapped in plastic. How do they do that?     9:38:52 PM    comment []

The pastrami just exited the smoker. It spent about 26 hours there. Phase One was slowly bringing the temperature up to 132º F internally. That took about 12 hours. Phase Two was 4 hours of smoke. Phase Three is cooking, slowly bringing the internal temperature up to 165º F. If you can do math, you’ll already know that was 10 hours.   Our lleitmotif this week is large chunks of animal flesh. Liz’s boys are coming over tomorrow for leg of lamb. I picked up a beauty today at Cliff’s Market. I asked Cliff when I ordered it last week if he could get me a slab of pork belly to make some bacon and he delivered – 14 pounds of fresh bacon that I’ll cure this week and smoke up next weekend.     2:03:39 AM    comment []