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Monday, November 7, 2011. Score the pork belly about 1cm deep with diagonally criss crossed cuts about 1 inch apart. Rub in lots of sea salt and olive oil and marinade for at least 1 hour in the fridge. Put the pork on a roasting tray, elevated with a grill. Put a cup of water in the roasting tray (the pork should not be touching the water). The centre of the pork belly should be raised to avoid fat from pooling in the middle of the belly. I put an egg cup under the middle belly. Saturday, June 4, 2011.

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Monday, November 7, 2011. Score the pork belly about 1cm deep with diagonally criss crossed cuts about 1 inch apart. Rub in lots of sea salt and olive oil and marinade for at least 1 hour in the fridge. Put the pork on a roasting tray, elevated with a grill. Put a cup of water in the roasting tray (the pork should not be touching the water). The centre of the pork belly should be raised to avoid fat from pooling in the middle of the belly. I put an egg cup under the middle belly. Saturday, June 4, 2011.

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3 stuff

4 pork belly

5 wip requires formatting

6 1 pork belly

7 sea salt

8 olive oil

9 posted by

10 adam maxwell

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skip to main,skip to sidebar,stuff,pork belly,wip requires formatting,1 pork belly,sea salt,olive oil,posted by,adam maxwell,1 comment,custard pastry puffs,custard,1 vanilla bean,100ml pure cream,sauce,marsala alcohol,cinnamon stick,no comments,6 shallots

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Stuff | wodeaihao.blogspot.com Reviews

https://wodeaihao.blogspot.com

Monday, November 7, 2011. Score the pork belly about 1cm deep with diagonally criss crossed cuts about 1 inch apart. Rub in lots of sea salt and olive oil and marinade for at least 1 hour in the fridge. Put the pork on a roasting tray, elevated with a grill. Put a cup of water in the roasting tray (the pork should not be touching the water). The centre of the pork belly should be raised to avoid fat from pooling in the middle of the belly. I put an egg cup under the middle belly. Saturday, June 4, 2011.

INTERNAL PAGES

wodeaihao.blogspot.com

1

Stuff: November 2011

http://wodeaihao.blogspot.com/2011_11_01_archive.html

Monday, November 7, 2011. Score the pork belly about 1cm deep with diagonally criss crossed cuts about 1 inch apart. Rub in lots of sea salt and olive oil and marinade for at least 1 hour in the fridge. Put the pork on a roasting tray, elevated with a grill. Put a cup of water in the roasting tray (the pork should not be touching the water). The centre of the pork belly should be raised to avoid fat from pooling in the middle of the belly. I put an egg cup under the middle belly. View my complete profile.

2

Stuff: June 2011

http://wodeaihao.blogspot.com/2011_06_01_archive.html

Saturday, June 4, 2011. Fresh Filo or Puff Pastry. 2 teaspoons corn flour. 189; cup caster sugar. 200ml full cream milk. 189; cup clarified butter, for brushing. Icing sugar, to dust. Figs or Similar fresh fruit. 1/2 cup caster sugar. Wednesday, June 1, 2011. Trout with Wine Cream Sauce. Trout with Wine Cream Sauce. 1c dry white wine. Chop bacon and fry off. Cook almonds in bacon fat – drain. Cool. Chop shallots and add to bacon/almond mix. Serve with warmed trout. Subscribe to: Posts (Atom).

3

Stuff: To sling or not to sling?

http://wodeaihao.blogspot.com/2009/05/to-sling-or-not-to-sling.html

Tuesday, May 12, 2009. To sling or not to sling? I've always been interested in ancient forms of warfare, and you cant get more ancient than the sling. I made this sling out of lambs leather and hemp string. The string is a single piece woven through the entire sling. It throws golf balls around 150 meters. I hope to try out some traditional ammunition (lead balls) but have nowhere to safely throw such things. Wondering what a sling can do? Check out this guys style. And I don't mean the pants.

4

Stuff: Brewing technique

http://wodeaihao.blogspot.com/2011/04/brewing-technique.html

Monday, April 11, 2011. I've been home brewing lately. Heres a recipe and technique dump. If your doing your own hopping, specialty grains, or even whole grain brew then buy yourself a hot water urn, the type used for tea and coffee water. I found a 35L urn with a variable 30 - 110C thermostat on ebay for $175. Its great for getting the temperature just right for mashing and to prevent overboiling when hopping, plus you can just leave it and do something else during that time. Ingredients for (25 L):.

5

Stuff: Trout with Wine Cream Sauce

http://wodeaihao.blogspot.com/2011/06/trout-with-wine-cream-sauce.html

Wednesday, June 1, 2011. Trout with Wine Cream Sauce. Trout with Wine Cream Sauce. 1c dry white wine. Chop bacon and fry off. Cook almonds in bacon fat – drain. Cool. Chop shallots and add to bacon/almond mix. Bring wine, mustard to the boil. Add mayo and sour cream and stir until thickened. Serve with warmed trout. Subscribe to: Post Comments (Atom). Custard pastry puffs. Fresh Filo or Puff Pastry . Trout with Wine Cream Sauce. View my complete profile.

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Monday, November 7, 2011. Score the pork belly about 1cm deep with diagonally criss crossed cuts about 1 inch apart. Rub in lots of sea salt and olive oil and marinade for at least 1 hour in the fridge. Put the pork on a roasting tray, elevated with a grill. Put a cup of water in the roasting tray (the pork should not be touching the water). The centre of the pork belly should be raised to avoid fat from pooling in the middle of the belly. I put an egg cup under the middle belly. Saturday, June 4, 2011.

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