Recent content by cookwewill

Smoked ones can work for this recipe too, but they have to be just "lightly" smoked, if that's even a valid term to use :) I mean, over-smoked tend to be too dry so it's not the best choice for further cooking.

Yup, I didn't want to sound like I look down on all private/house brands. But I treat these with a bit of caution, especially when they're much cheaper than their big label counterparts. You're right that some of these are actually of very good quality and I do personally buy some, but most...

You're welcome! Let me know how it went :)

As long as we are talking about the rear leg knuckle, you would have to be extremely hungry to devour that whole thing. It can feed 2 people comfortably, even 3 if the knuckle is really big. Also depends on how much of the fatty parts the people would actually eat. These are usually about 1.5kg...

Wallmart or any other huge chain are massive operations with logistics fine tuned to the T, they cannot count on some producers having some old leftover foods to supply them with for cheap :) At the same time, they have HUGE buying power and can negotiate better prices than the smaller...

Yup, I know that these pork knuckles are hard to buy in the States, but hey, the butchers are obviously not throwing them away so they should be able to sell you some, when asked to :) There is a lot of fat on this cut for sure, but quite a bit of it renders during baking and the meat "below"...

You can also wrap it up in gauze bandage, that's what I've seen a few people using. Or just tie the herbs up with a cooking string and then pull that up when needed.

Bean soup is one of my favorite ones. I make mine with smoked pork ribs that I boil first to make the stock, then take the meat of the bone and discard the bones. And when serving, I add a bunch of flat noodles.

Hello fellow foodies :) I would like to show you something very European today, a dish that is not really known or popular in the States but it's a huge thing in Germany, Slovakia, Czech republic etc... It's an oven baked PORK KNUCKLE... quite an underrated cut of pork in my opinion. Based on...

This is it! I have no problem buying pre-marinated meat produced by a meat company, as they have no reasons to use "old" meat, they are butchering daily so why would they use old meat, right? I might not be happy about the final taste, but that's another story and to be judged on a case by case...

Whenever I hear the name Jamie Oliver, uncle Roger comes to my mind :) Any of you guys following that dude? :) https://www.youtube.com/watch?v=vksB2S90FVY

I'm keeping olive oil in a cupboard too, never had any problem.

Some cookware works like this with induction, it heats, but very slowly and can't reach the high temperature a proper cookware does. It's definitely a problem on the manufacturers side, poor engineering if you ask me. I was "lucky" enough to buy a whole set of cookware like this... 3 pans and 4...

I have one from Rapala and it's great for fileting fish or working with fine meats, but I find the blade too thin and flexible to debone some "tougher" cut... maybe I'm doing something wrong :)

If you want to go for the classic and most simple breading style, do what I did in the video I will embed below, it's different meat type but will work with chicken just as well. And obviously, ignore the fact that I fried it in oil later on, I just wanted to show you the breading procedure...