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Image by imagoarticulus
Independence Day BBQ: TIme to put the racks on the grill. I also used the grill for corn and vegetables and I think that might be a mistake… it’s entirely too hot for the ribs. They started to dry out… I’ll run it differently next time.
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jamón serrano / ibérico (spanish ham) hanging @ boquería market, barcelona
Image by “guerrilla” strategy
Jamón serrano (literally mountain ham) is a type of jamón (dry-cured Spanish ham), which is generally served raw in thin slices, or occasionally diced. The French jambon de Bayonne and Italian prosciutto crudo are similar. A foreleg prepared in the same manner is called paleta.
The majority of Serrano hams are made from the Landrace breed of white pig and are not to be confused with the much more expensive and entirely different Jamón ibérico.
Preparation:
Fresh hams are trimmed and cleaned, then stacked and covered with salt for about two weeks in order to draw off excess moisture and preserve the meat from spoiling. The salt is then washed off and the hams are hung to dry for about six months. Finally, the hams are hung in a cool, dry place for six to eighteen months, depending on the climate, as well as the size and type of ham being cured. The drying sheds (secaderos) are usually built at higher elevations, which is why the ham is called mountain ham.
en.wikipedia.org/wiki/Jam%C3%B3n_serrano
明蝦
Image by Kent-Chen
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Thai food prep, Dutton Street
Image by Dick Howe Jr
Lowell (MA) Folk Festival, July 2010.
Delicious Apple Fibre Muffins
Image by yummysmellsca
This is the perfect use up for home made applesauce! I used a rich, thick home made kind made with peel-on, roasted apples, but of course jarred sauce or apple butter are fine!
yummysmells.blogspot.com/2010/06/bored-with-bran-bah.html
Undokai 2014 – 62ª Festividade Esportiva
Image by Associação Japonesa de Santos (AJS)
Crédito: Matheus Misumoto / Associação Japonesa de Santos
20131022 19:37:27
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20131022 19:37:27
Image by MadPole
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Prague, Czech Republic
Image by Jirka Matousek
Pork butt, about 6 hours into cook. 158° internal. #BBQ #smoke #nofilter
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Pork butt, about 6 hours into cook. 158° internal. #BBQ #smoke #nofilter
Image by twd3lr
