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June 22, 2006



OK-bro: tell me about that fire. What kind of wood? How did you start it? Is it just a campfire in a Weber? How long did it take for the fire to go down for you to put the meat on it? Why does the meat look yellow? Where is your meat slicer to slice that meat thinly and put some baaddaass (thats Dutch) sauce with it and some bread?


Yeah, it's basically just a campfire in a Weber: newspaper, twigs from the neighborhood, and logs. Takes about an hour to burn down. The wood is some sort of hardwood, I'm not sure. I imagine the meat looked yellow because of the sugar in the brine and the paprika in the dry rub. The potatoes a few posts back also have that yellow look, and I'm pretty sure that is from the sugar in the brine/cooking liquid.

The meat slicer is behind several other toys in the queue. When I see sliced pork I reflexively think Cubano. Actually, I've been thinking about a pork loin confit as the basis for a super-Cubano.

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  • BMC
    Basil, mint, and cilantro. The holy trinity of Thai cooking.
  • FLS
    Fish sauce, lime juice, and sugar. The other holy trinity in Thai cooking, this one of seasoning. Comes up again and again.
  • L&P
    Lea & Perrins worcestershire sauce.
  • M&P
    Mortar & pestle.
  • Meez
    Short for mise en place, or 'put in place.' The arrangement of ingredients and equipment that you cook from. Also my nom de cuisine.
  • PSR
    Puree, strain, reduce. In that order. A very common technique to turn something into a sauce, such as simmered fruits and vegetables or the veg and liquid left from a braise. There are many applications of this technique.
  • XVO
    Extra virgin olive oil.

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