So yeah, I only ever update about food. (rambly)
What the hell.
I have had a really pleasant thanksgiving weekendish kind of time. I baked mucho pie for our contribution to thanksgiving dinner. I made an apple sour cream pie with cinnamon streusal topping from Simply Recipes which was a-frakkin-mazing, and an apple and cherry pie which I thought came out very well. Runny, but tasty. The spread was very good as well. The turkey was deep fried, and juicy and tasty and stuff. Jalapeño cornbread. Macaroni salad which was awesome, and is not normally a favorite with me. Runny coconut cake. Sigh. :) I managed not to pig out tooooo excessively.
Friday, I picked up evil twin from home as she survived Black Friday, and I promised to triage her with sweater girls (roughly equal parts buttershots and Irish cream, with some milk to top it off) (served on ice) (nipple-erection-tastic) and num nums, so we hung out and played Okami,
which is very very cool, and when Waya got home we had salmon cakes, corn casserole, and apple bacon pie. The apple bacon pie is a recipe I have been wanting to try out for a while, and on the whole I think the recipe is promising, but needs work. I tried a version of it with smoked cheddar over the top. I didn't want to make a crumble topping as flour and cheese and butter seemed a bit much, but probably as a result the pie was a bit on the dry side. Tasty, though. Next time I'll make it with just the apples and spices and bacon and a top crust, with sliced smoked cheddar on the side.
And there will be a next time... oh yes. There WILL be.
I worked Saturday, and that was OK. It was slow. :) We had lo mein for dinner, which was too salty. Meh. I need to learn how to make a good lo mein, because I want lots of veggies and meat in it and I am starting to get picky about my food these days, which I don't think is bad.
So today I have off. WHEE!!!!! No more working sundays! *dance*
And we have a pork loin. And I have been reading up on brining. So I am brining a pork loin in a gallon of water, 1 cup kosher salt, 1/2 cup brown sugar, maybe 1/2 handfull of peppercorns, some candied ginger, and clove powder. I boiled it up and allowed it to cool. When I released the pork loin from it's plastic cocoon I discovered that it hadn't been very well trimmed, so I trimmed it, and managed not to take off too much meat with the fat. I left a bit of fat on the loin itself. The loin is now nestled in the fridge, in the brine with a plate over the loin to keep it submerged, and it will hang out there for the next hour or two.
The next step may be a sign of madness, or the impending apocalypse. I am going to butterfly the thing. And spread it out, and cover it with chopped apples, bread crumbs, maple syrup, and sweetened cranberries. Then I'll roll the thing together, throw it in a rack, and drape some of the strips of fatty meat over the top while it cooks. THEN I shall have gravy. And THEN I shall RULE THE WORLD!!!!!!!
*cough*
Anyway. So now I am sitting here and surfing Primus on youtube. The video for Winona's Big Brown Beaver is hypnotizing. Freaky, man. And Waya, who is a wonderful person, agreed to run out and get potatoes to go with the pork, and also some butcher's twine.. although she called me a bit ago and said she will eb going to AC Moore's to get some sugar and cream cotton twine/yarn as the store apparently wants 3.00 for 6 YARDS of butcher's twine. For frak's sake.
Um. What else?
Oh yeah. I got 100% in my international business class! Wooo! My GPA is something like 3.93 now. My next class starts tomorrow, but I've had the last week off school. YAY! I enjoyed the break. And I suppose that's most of the news fit to report. I'll give updates with the word on the loin.
I have had a really pleasant thanksgiving weekendish kind of time. I baked mucho pie for our contribution to thanksgiving dinner. I made an apple sour cream pie with cinnamon streusal topping from Simply Recipes which was a-frakkin-mazing, and an apple and cherry pie which I thought came out very well. Runny, but tasty. The spread was very good as well. The turkey was deep fried, and juicy and tasty and stuff. Jalapeño cornbread. Macaroni salad which was awesome, and is not normally a favorite with me. Runny coconut cake. Sigh. :) I managed not to pig out tooooo excessively.
Friday, I picked up evil twin from home as she survived Black Friday, and I promised to triage her with sweater girls (roughly equal parts buttershots and Irish cream, with some milk to top it off) (served on ice) (nipple-erection-tastic) and num nums, so we hung out and played Okami,
which is very very cool, and when Waya got home we had salmon cakes, corn casserole, and apple bacon pie. The apple bacon pie is a recipe I have been wanting to try out for a while, and on the whole I think the recipe is promising, but needs work. I tried a version of it with smoked cheddar over the top. I didn't want to make a crumble topping as flour and cheese and butter seemed a bit much, but probably as a result the pie was a bit on the dry side. Tasty, though. Next time I'll make it with just the apples and spices and bacon and a top crust, with sliced smoked cheddar on the side.
And there will be a next time... oh yes. There WILL be.
I worked Saturday, and that was OK. It was slow. :) We had lo mein for dinner, which was too salty. Meh. I need to learn how to make a good lo mein, because I want lots of veggies and meat in it and I am starting to get picky about my food these days, which I don't think is bad.
So today I have off. WHEE!!!!! No more working sundays! *dance*
And we have a pork loin. And I have been reading up on brining. So I am brining a pork loin in a gallon of water, 1 cup kosher salt, 1/2 cup brown sugar, maybe 1/2 handfull of peppercorns, some candied ginger, and clove powder. I boiled it up and allowed it to cool. When I released the pork loin from it's plastic cocoon I discovered that it hadn't been very well trimmed, so I trimmed it, and managed not to take off too much meat with the fat. I left a bit of fat on the loin itself. The loin is now nestled in the fridge, in the brine with a plate over the loin to keep it submerged, and it will hang out there for the next hour or two.
The next step may be a sign of madness, or the impending apocalypse. I am going to butterfly the thing. And spread it out, and cover it with chopped apples, bread crumbs, maple syrup, and sweetened cranberries. Then I'll roll the thing together, throw it in a rack, and drape some of the strips of fatty meat over the top while it cooks. THEN I shall have gravy. And THEN I shall RULE THE WORLD!!!!!!!
*cough*
Anyway. So now I am sitting here and surfing Primus on youtube. The video for Winona's Big Brown Beaver is hypnotizing. Freaky, man. And Waya, who is a wonderful person, agreed to run out and get potatoes to go with the pork, and also some butcher's twine.. although she called me a bit ago and said she will eb going to AC Moore's to get some sugar and cream cotton twine/yarn as the store apparently wants 3.00 for 6 YARDS of butcher's twine. For frak's sake.
Um. What else?
Oh yeah. I got 100% in my international business class! Wooo! My GPA is something like 3.93 now. My next class starts tomorrow, but I've had the last week off school. YAY! I enjoyed the break. And I suppose that's most of the news fit to report. I'll give updates with the word on the loin.