Tag Archives: Random

Fire!!

Cheap beef intestines for me…

And for my guests, wagyu on a stick!

Apparently it was quite good!

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It ain’t half hot, Mum

Or, I love chillies and spicy things (I used to grow my own jolokias).  Hot things from Kyoto, omiyage from the memsahib: “most hot” ground chillies from the famous Kyoto chilli-purveyors Hararyokaku, and yee-haw hot sauce made from Kyoto-grown habaneros, by the first people to commercially grow habs in Japan.

Paint it black

Home-cured, home-cooked pastrami and pork butt on the Weber.  Some of the memsahib’s friends must have got wind of the pastrami and invited themselves round, so I put on the emergency chunk of pork shoulder to make that most economical, useful dish pulled pork. Perhaps I was a Texian in a previous life.  This was my first attempt at making pastrami.  The proof of course is in the eating…

As Paul Harrell would say, it was “not bad at all”.  I don’t think I have ever eaten pastrami that had as much flavour as this.  It wasn’t as tender as the commercial stuff I have had before, since I didn’t do a steaming/boiling step.  I wanted to keep the bark nice and crisp (and leave less washing up to do) but I did add an extra pot of boiling water inside the Weber for the last few hours.

On a related note, I’ll be eating the real thing (and other tasty Jewish eats) later this year…but that will be for a later post!

Back from Cebu

lechon2.jpg

It is strange how my favourite photo of all my time in the Philippines was of roast pork.  Or rather, of the Cebuano dish lechon, no doubt Spanish-inspired but the chillies, kalamansi, spices, lemon grass and general method of eating (in tropical heat, washed down with San Miguel beer) are very Filipino.  I’ve eaten Kagoshima black pork (a descendant of Berkshires brought over from England), bellota-grade Iberico in various forms, and had cochinillo at el Duque (in Segovia) but I think this is the best roast pork I have ever eaten.  How they get the skin so crispy but not burned is a marvel (a quick dr. googles seems to reveal this is from a glaze made of Cola drink or condensed milk) – and the skin is very, very crispy.  When I last roasted a suckling pig on my Weber at home the skin looked good but had the texture of cardboard.  In this case, the pig wasn’t whole but just the belly rolled up and stuffed with spices.  It was unbelievably good.  Of course there were other dishes – tocino, fried skin, pancit, fried danggit, and the inevitable adobong, but lechon deserved a post to itself I think.

All the best for 2018!

Wishing you calm seas and big catches for the new year!

Asian Santa

Sure works hard.  However you celebrate, happy hols!

America!

It has been about 20 years since I last went pistol shooting, somewhere in Florida: shot the Glock 17, which had recently come out to take the world by storm, and the Beretta 92 that had just been adopted by the US Army to replace the 1911.  I think I had a go on a .38 Special revolver as well.  The M92 was the least impressive, malfunctioning after two shots (FTE) despite the range officer singing its praise.  Well, Guam being America I had another go: an aged CZ75B (a thing of beauty), M1911A1, Walther PPQ and a Smith & Wesson Model 686 revolver in .357 Magnum.  I am not a drooling gun nut, but in my opinion shooting the .357 Magnum was about as much fun as you can have with your clothes on.  And when the target came back, it looks like I still have the knack!  I know it is not a particularly impressive group, but this was shooting .357 Magnum (Federal 158 grain JSP) for the first time in my life, at 20 yards, and 13 out of 18 rounds are 9, 10 or bull.

18 rounds of .357 Magnum at 20 yards