Comments on: Braised Pork Belly http://www.houseboateats.com/2009/07/pork-belly_16.html Life and thyme in a small floating kitchen Thu, 09 Sep 2010 03:10:42 -0700 hourly 1 http://wordpress.org/?v=3.0.1 By: kellyp http://www.houseboateats.com/2009/07/pork-belly_16.html/comment-page-1#comment-803 kellyp Tue, 10 Aug 2010 22:55:09 +0000 http://houseboateats.info/?p=10#comment-803 my pork processor mistakenly sliced our fresh pork belly. we usually smoke it ourselves so i am attempting to use it in something like a braised pork belly dish. i have taken some of the concepts of this recipe and adapted to my dilemma and my available pantry. if it turns out well i will post it :) my pork processor mistakenly sliced our fresh pork belly. we usually smoke it ourselves so i am attempting to use it in something like a braised pork belly dish. i have taken some of the concepts of this recipe and adapted to my dilemma and my available pantry. if it turns out well i will post it :)

]]> By: Houseboat Eats: Braised Pork with Apples, Mushrooms, and Calvados http://www.houseboateats.com/2009/07/pork-belly_16.html/comment-page-1#comment-232 Houseboat Eats: Braised Pork with Apples, Mushrooms, and Calvados Wed, 11 Nov 2009 17:18:15 +0000 http://houseboateats.info/?p=10#comment-232 [...] prepared. You can get cuts of pork that aren’t always readily available at markets, such as pork belly (which is usually just turned in to more profitable bacon). But most importantly, it feels good to [...] [...] prepared. You can get cuts of pork that aren’t always readily available at markets, such as pork belly (which is usually just turned in to more profitable bacon). But most importantly, it feels good to [...]

]]> By: buddhachef36 http://www.houseboateats.com/2009/07/pork-belly_16.html/comment-page-1#comment-13 buddhachef36 Wed, 05 Aug 2009 16:26:30 +0000 http://houseboateats.info/?p=10#comment-13 When are you guys going to invest in an immersion circulator? Sous Vide Pork Belly is phenomenal! Hey, just saw the cookbook! Very nice work! Great selection of recipes, beautiful pictures, nicely organized. Kudos! We are down in the Bay visiting Z & A and catching Phish at Shoreline tonight. No Gorge for you??<br />Josh When are you guys going to invest in an immersion circulator? Sous Vide Pork Belly is phenomenal! Hey, just saw the cookbook! Very nice work! Great selection of recipes, beautiful pictures, nicely organized. Kudos! We are down in the Bay visiting Z & A and catching Phish at Shoreline tonight. No Gorge for you??
Josh

]]> By: NudeFood http://www.houseboateats.com/2009/07/pork-belly_16.html/comment-page-1#comment-202 NudeFood Tue, 07 Jul 2009 01:27:45 +0000 http://houseboateats.info/?p=10#comment-202 I agree with Zach, foie gras is almost impossible to resist. Have you guys ever pan fried chicken livers? I think that's next on my list... I agree with Zach, foie gras is almost impossible to resist. Have you guys ever pan fried chicken livers? I think that’s next on my list…

]]> By: Andy K http://www.houseboateats.com/2009/07/pork-belly_16.html/comment-page-1#comment-201 Andy K Fri, 03 Jul 2009 04:54:19 +0000 http://houseboateats.info/?p=10#comment-201 Hard for me to resist anything with biscuits, or gravy, or hopefully both. For some reason the starches always call out to me (stuffing, gnocchi, mashed potatoes, cornbread, etc.) and can sway me more than the main component. Hard for me to resist anything with biscuits, or gravy, or hopefully both. For some reason the starches always call out to me (stuffing, gnocchi, mashed potatoes, cornbread, etc.) and can sway me more than the main component.

]]> By: Zach http://www.houseboateats.com/2009/07/pork-belly_16.html/comment-page-1#comment-200 Zach Thu, 02 Jul 2009 21:31:17 +0000 http://houseboateats.info/?p=10#comment-200 Really! From the exalted foie gras to the lowly liver and onions to classic country pate to the rumaki (chicken liver wrapped in bacon) my mom used to bring home from the PA Dutch farmer's market... I love it all! Really! From the exalted foie gras to the lowly liver and onions to classic country pate to the rumaki (chicken liver wrapped in bacon) my mom used to bring home from the PA Dutch farmer’s market… I love it all!

]]> By: Beryl http://www.houseboateats.com/2009/07/pork-belly_16.html/comment-page-1#comment-199 Beryl Thu, 02 Jul 2009 01:58:55 +0000 http://houseboateats.info/?p=10#comment-199 Liver? Really?? Liver? Really??

]]> By: Zach http://www.houseboateats.com/2009/07/pork-belly_16.html/comment-page-1#comment-198 Zach Thu, 02 Jul 2009 00:03:24 +0000 http://houseboateats.info/?p=10#comment-198 My mouth is watering. To answer your question, I have a hard time resisting liver of any type, in any form. My mouth is watering.

To answer your question, I have a hard time resisting liver of any type, in any form.

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