Investing in pork bellies
Tonight I start the longest food-related project I've ever attempted: curing pork bellies. First, I cover them in sugar, salt, and spices and tuck them in the fridge until Saturday night. After I return from Saturday night curling they get cleaned off and then braised overnight in chicken stock. Finally, on Sunday I sear them off and eat. Fingers crossed that the process works like it should and we wind up with a fine, tasty Sunday entree.
Speaking of eating, rumors abound that the fish in the $750,000 fish tank in the Staten Island ferry terminal are eating each other.
Speaking of Staten Island, looks like we have our own culture war.
That reminds me that we're about six weeks away from the annual human curling spectacular that follows the season-closing bonspiel and the ceremonial pulling-of-the-plug on the refrigeration system. Good thing we're in NJ and not SI otherwise The Man might shut it down.
The highlight of the bonspeil is, of course, the Saturday pig roast. The whole beast (except the head, much to my chagrin), not just the belly.
Speaking of eating, rumors abound that the fish in the $750,000 fish tank in the Staten Island ferry terminal are eating each other.
Speaking of Staten Island, looks like we have our own culture war.
That reminds me that we're about six weeks away from the annual human curling spectacular that follows the season-closing bonspiel and the ceremonial pulling-of-the-plug on the refrigeration system. Good thing we're in NJ and not SI otherwise The Man might shut it down.
The highlight of the bonspeil is, of course, the Saturday pig roast. The whole beast (except the head, much to my chagrin), not just the belly.
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