pink poodle
気が狂っている男
All this egg talk got me wondering...do I have time to roast some pork loin? The answer was yes, yes I do. This one had a sizeable layer of fat, so I skinned it and scored the fat like one would with a ham. A little salt on the top with fennel seeds + dry herbs + salt on the bottom and in the oven it went. Added some fennel seeds and sesame seeds and a little maple syrup about half way through. The maple need up a little over done by the end, but flavour was on point. Meat was super tender, almost ready to pull. Next time I do this I'll seal it up for a while and steam it, then finish high and go for a golden top.
I also put that skin to work and ot some crackle so crackly a friend of mine could hear me eat it in the other room! I was a little worried I was going to break a tooth.
Someone has twerked the file size again, so had to cut these lense based works of art down so much to fit them on the screen ....
I also put that skin to work and ot some crackle so crackly a friend of mine could hear me eat it in the other room! I was a little worried I was going to break a tooth.
Someone has twerked the file size again, so had to cut these lense based works of art down so much to fit them on the screen ....