.
Well... first things first. I arranged onions and garlic, to be prepped. I added two thirds of the water I thought would be needed, waiting for the tripe, onions, pork hocks, garlic, and spices to go in. Then I took the tripe into the bathroom, in a big bowl. It is where I can see to mess with such things better. And I wanted a lot of light, and a very close inspection.
Oh, my, word. That is the best looking tripe I have ever seen. The smell was clean, all fat I would want off was gone, and it was exactly how I want it to look and feel. Beyond? It was cut perfectly for bit sized pieces! I will have absolutely no concern buying from them going forward. The pig's feet and chicken's feet were also not just good, but exemplary. No hair, no extra skin to be removed, no weird smell or gamey taste (if that can be okay sometimes, the depth and bitterness of that can be... fierce, onto fearsome, on to terrifying. These were absolutely high end cuts, processes professionally, without pause. Very, very happy.
It is all in, and going. It takes a bit to get up to pressure and going. I have it set for two hours. I would guess, at altitude, it takes nearly an hour with that much fluid and matter... even at a room temperature start. It will take at least and hour, possibly two, to naturally cool. I could cool it much quicker, but... I prefer natural cooling. So it won't be ready to crack open and test for... four to six hours, really. I might get a bit before bedtime. Woot! I have been so looking forward to this.
Next? Liver, at least for on the menu. I won't mess with that until around... 18:30? About two and an half hours. Between now and then I am hoping to get a shower, start some dishes and start a load of laundry. Which may go out on the line. I hope the ducks don't attack the laundry. I'll keep an eye out for funny business. They are rather territorial. As well, I may look for the "bailing wire". I don't if I will get to that, even if found, tonight, but I wouldn't mind starting in on that as early as possible tomorrow. If... I can find it.
I keep looking for variants regarding gravy, for onions. Most use stock, of some sort, some use water, I like stock. I have a chicken pork stock mix that is mild enough to take the flavor of the onion, garlic, and liver. I'll cook the onion first, then add garlic after a bit, then the stock. Butter will be added with bacon, to create the fat layer in which to fry the bacon and else. More butter will probably be added when simmering the liver... after the veggies have finished and the sauce has reduced a bit. Salt and pepper will be added, mildly, at each step. The goal is to need to add salt at the table, very lightly.
Why aim to need to add salt? Because most people do it anyway! Might as well make it so their habit has purpose, and so that their food isn't too heavily salted. It's... a trick, but... there are good, and bad, tricks and reasons for them. I like to think this is a good reason. If they wish to play with tnt, make it inert? Give or take. I... start with myself, then move on to others. *wink*
Ah, well, so... now for a short break. Then to dishes and laundry. Good afternoon.
The liver and onions sound yummy.
ReplyDeleteDid you remember the mashed potatoes?
Yeah, salt can be tricky. I almost never use it until the end
after tasting first. And I always buy un-salted butter.
No mashed potatoes. I was running on fumes for the last part of the day. It was on the mind, then... just fell off. I am sure it would be very good with it. Right, about the unsalted butter. I had meant to buy it last time I was shopping, specifically for this... honestly. It... too... slipped my mind.
ReplyDeleteIf I don't have a list it just might not happen. Though, even then, like tonight with potatoes, it just won't happen. I didn't have enough energy to make it work. Still, not a bad first go. Even the gravy was... silk. To beat, or even tie, this will be a trick.