Free: Contests & Raffles.
Yes, just a standard food service container and took a scissors to the lid. I though it was really good. Carl and Ddouble may chime in with their thoughts. Sliced thin, served it on crisp pieces of baguette with arugula, and capers and lemon zest/ juice to cut the richness of the pork.
Food is good! I probably like it a little too much!
The pig head, sous vide 15 hours @ 180, then chilled and sliced.
Quote from: Angry Perch on January 17, 2017, 10:07:53 AMThe pig head, sous vide 15 hours @ 180, then chilled and sliced.What was the texture of the skin and ears when eating?And what was your recipe/rub/herb mixture? Anything you'd do differently?
Quote from: 92xj on February 09, 2017, 07:21:01 PMQuote from: Angry Perch on January 17, 2017, 10:07:53 AMThe pig head, sous vide 15 hours @ 180, then chilled and sliced.What was the texture of the skin and ears when eating?And what was your recipe/rub/herb mixture? Anything you'd do differently?Everything was very soft. I expected the ears you have a more defined bite, but didn't notice it. I don't thin I'd do much different.