Wednesday, January 25, 2012

Sausage from the trimmings

I took the flap off the pork belly and a few other trimmings while making the bacon lat night. Tonight I groun the pork with salt, fennel and black pepper. The bowl of sausage will get made into sausage and broccoli with cavatelli tomorrow night.

The pouch of sausage will get frozen and come out to top my next attempt at pizza. Not sure when that will happen, but I've been catching my brick oven bug again. Summer in February is coming up so I'll get to play with a little fire and a BBQ pit. Maybe that will scratch the itch. A new tile floor is being installed in the lobby of the building I work in. I'd be lying if I told you I never entertained the idea of sneaking out of the building with the contractor's obscenely nice wet saw. The saw is actually an older model, but nicer than the one in the link. The water pan looks better. With the right blade, I know it would slice through fire brick without flinching. I've been a good boy though and just drool a little bit every time I walk past it...

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