The other great jostle is when the spring lambs from Mongolia and Xinjiang arrive. Literally millions hit Beijing and are gone in two weeks. Same with the famous Hami melons. Or snow melons or Hamigua. Firm flesh and an almost confectionery taste.
I had a team of kitchen porters from Mongolia. An abdominal surgeon, a murder squad detective, an accountant and a librarian. All in London to learn English, enabling them to get better wages on their return. A wonderful people. Many many laughs.
I did pancetta a few times back in the early aughts -- the tricky bit here is that we have so little humidity, but they were lovely.
When I was in California a few weeks back, I bought a piece of smoked salmon out of a hotel pan in a sort of gas station/grocery. Locally caught, and either the guy who ran the market smoked it, or one of his buddies. It was so good I drove back 2 days later for another piece. If it was hot smoked, it was over such a lovely low heat that the salmon was lovely and soft and pink, and not that hard jerky-like texture you see so often in the Pacific Northwest.
As you can see, I'm still thinking about that salmon.
Speaking of the fat, my Ayi (auntie) in Beijing taught me to be very picky buying pork belly. There is a type called Five Flower which has five alternating layers of fat and lean. It is so prized that buying it is like a rugby scrum with elbows and body mass used skillfully to force your way to the best pork belly.
Yes you’re right. Likely I changed my mind and neglected to look back at what I’d originally planned. Yes this is cold smoked. I’d you would like to hot smoke, then I can give you the method… just ask…
I'm still waiting on racks to finish my cold smoker build, and it's be a few months before I can reasonably do a cold smoke, so a hot smoke method would be great, thank you!
Something that just occurred to me you might want to experiment with is flagrantly ( fragrantly 🤭) stolen from Cantonese cured bacon or lap yuk.
You add a slice or two cut into lardons or just add whole to your rice in the rice cooker and then cook as normal.
I shall investigate...
Will, your reverence for what you cook is one of your greatest charms.
Thank you Michie.
The other great jostle is when the spring lambs from Mongolia and Xinjiang arrive. Literally millions hit Beijing and are gone in two weeks. Same with the famous Hami melons. Or snow melons or Hamigua. Firm flesh and an almost confectionery taste.
I had a team of kitchen porters from Mongolia. An abdominal surgeon, a murder squad detective, an accountant and a librarian. All in London to learn English, enabling them to get better wages on their return. A wonderful people. Many many laughs.
They are lovely indomitable people. I adore them.
Probably best not to light a fire if you’re half - cut.
Oh! Oh I sense a Project on the horizon.
I did pancetta a few times back in the early aughts -- the tricky bit here is that we have so little humidity, but they were lovely.
When I was in California a few weeks back, I bought a piece of smoked salmon out of a hotel pan in a sort of gas station/grocery. Locally caught, and either the guy who ran the market smoked it, or one of his buddies. It was so good I drove back 2 days later for another piece. If it was hot smoked, it was over such a lovely low heat that the salmon was lovely and soft and pink, and not that hard jerky-like texture you see so often in the Pacific Northwest.
As you can see, I'm still thinking about that salmon.
One of the shops at Pike Street does the softer style. Well worth the search.
Next time I'm in Seattle I'll go look -- right now I'm experimenting with the $$ but delicious Wildfish Cannery ones ...
Speaking of the fat, my Ayi (auntie) in Beijing taught me to be very picky buying pork belly. There is a type called Five Flower which has five alternating layers of fat and lean. It is so prized that buying it is like a rugby scrum with elbows and body mass used skillfully to force your way to the best pork belly.
Truly marvellous. I would love to take part in the hustle.
If you’re good at it the housewives will give you thumbs up which is quite an honor for a foreigner.
I love that.
I’m very flattered
In the previous instalment, you said the bacon would be hot smoked, but here it's cold smoked?
Yes you’re right. Likely I changed my mind and neglected to look back at what I’d originally planned. Yes this is cold smoked. I’d you would like to hot smoke, then I can give you the method… just ask…
I'm still waiting on racks to finish my cold smoker build, and it's be a few months before I can reasonably do a cold smoke, so a hot smoke method would be great, thank you!
Let me come back to you.
Finally! I’m almost too drunk to understand this. Sheesh!