Check out our website and wine ratings ▶ Ĭreative Commons - Attribution 3.0 Unported - CC BY 3.0 Did you know? YOU can leave us a voicemail HERE ▶ ▶ Welcome to Episode 03 of the Wine and Design Show, where we talk about all things design and discover a new glass of wine, every week! Pour yourself a glass, hit that SUBSCRIBE button and join these three Architects for their take and tidbits on the world! Remove the fat cap from the beans and give them a good stir before serving.On today's show, we talk about the importance of being true to yourself in times of criticism, progress over perfection, and the art of critiquing art.with bull****.There are ways to give you what you want, the beans say so. If you like a thicker bean, let it cook for the last half hour uncovered. If you like a saucier bean, add more stock. Sloppy? Can I describe them as sloppily thick beans? Because that’s how I like them. The texture of the beans should be saucy but not soupy. Put the lid back on and tuck the beans back, yet again, in your oven for another 1 – 1.5 hours. Casually drape the skin/fat on top of the beans like a first date at a movie theater. Mix about half of the chopped pork back in with the beans (or all of it if you were making the larger amount, or if you just happen to have a fondness for smoked pork…which is entirely understandable), and add more stock if they aren’t looking loose enough.Delicious flavor inducing? Yes) that was on the exterior of your pork hock. Reserve the big fatty skin chunk (appetizing? No. Discard the gristle and bones before tearing the meat into relatively small chunks. At that point, separate the meat from the skin/fat and bones. Does that make sense? Tuck the beans back in the oven to continue cooking while you let the pork hock cool until it’s easy to handle. Add more stock to the pot until it starts to look thin and saucy but not overly soupy.The beans should be very tender and soft, but not falling apart into mush. They will have absorbed quite a bit of the flavorful sauce at this point, and started to thicken up.
0 Comments
Leave a Reply. |