Seems a month has gone by since I updated this blog. Just don't have the time lately, and it seems that I get feedback more quickly dropping pictures on to Instagram where my legions of fans rush to double tap it. That being said, I've had some time for cooking. Here are a few highlights:
Kevin Gillespie's, Pure Pork Awesomeness cookbook. Pork belly is brined for a couple days, compressed for a couple days, then deep fried, and topped with pickled carrots, cabbage, and cilantro. I bought the buns on Buford Highway; I'm not that crazy. Tasty as heck, but too much work to make these with any regularity at home. I'm looking forward to Kevin's Revival, opening this month in Decatur.
Jimmy made these tasty sopes with beef that was kept sous-vide for four days. The beef was fall apart tender with great flavor. Always wanted to make sopes and now I get it and will do them again soon.