kwilkinson
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Fresh chicharones I made at work. OMG.
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- Thread starter robbie
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That's all we get here is asian markets. I spoke with the butcher and he told me to add a bit of water and mix to return it to liquid. He advised straining too. I have not tried this yet, though so ymmv.Originally Posted by tattersall
That is basically what you have to do with blood in general. It is a little creepy, but you get over it. Blood also freezes very well, but you need to be quick about it. My worry is that those cubes are somehow cooked, rather than just coagulated, but it sounds like the butcher told you they are raw. That makes me happy, because I like cooking with blood.
kwilkinson
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Also, I found the only real traditional Al Pastor taco in Chicago.
tattersall
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That is basically what you have to do with blood in general. It is a little creepy, but you get over it. Blood also freezes very well, but you need to be quick about it. My worry is that those cubes are somehow cooked, rather than just coagulated, but it sounds like the butcher told you they are raw. That makes me happy, because I like cooking with blood.Originally Posted by iammatt
Good to know about the freezer. The ones I saw were definitely raw. We're going to try making a boudin noir if I get time this weekend...
fairholme_wannabe
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Also, I found the only real traditional Al Pastor taco in Chicago.Originally Posted by kwilkinson
Al Pastor is beautiful--going to have some sopes tonight!
firmamentalfalcon
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plain bagels with avocados. subtle taste, so satisfying
gomestar
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Mrs. Piob is making slow roasted duck for dinner tonightOriginally Posted by Piobaire
Wine suggestions? Having cauliflower mash with it. A Bandol? Rose? New World PN?
why not an old world pinot? Like a Drouhin Pommard, or even a Jadot Pommard (like $30 at BevMo).
Piobaire
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why not an old world pinot? Like a Drouhin Pommard, or even a Jadot Pommard (like $30 at BevMo).Originally Posted by gomestar
I have a Drouhin in the cellar but it's 2005 Joseph Drouhin Gevrey-Chambertin. Want to give it another couple of years.
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