|>> || 1557756381461.jpg -(1915058B / 1.83MB, 3264x2448) Thumbnail displayed, click image for full size. You got three chromosomes when you should have had two, but fuck it korean pig, i'll tell you a story. |
So I'm in Guangshan, small provincial town near Guangzhou, and we've just done the kungfu meet and greet, spent some time at the city fair and got fucking ruined on mijiu (rice wine normally used for cooking) mixed with fanta, then yelled born in the USA lyrics out of tuktuk.
We hit dinner of some random alley place that is open late. They got dogs in cages out back, but fuck it. We order, they go out back with a hammer and we grab a beer and follow. They beat the dog in the head with a hammer, a few hits until it dies, then strip its leg off at the shoulder and start skinning it, throw it on some coals and slow bbq it, then serve it with a sweet and spicy sauce, some rice and bitter melon.
Fuck if I know if that's how you do it. But it tastes like goat.
Acidity is the most important factor in making a superb crock pot meal or a basic one.
Depending on time frame and diet, it can be anything from apple cider vinegar, pork shoulder, garlic, onion, chili, and bourbon with a few spoons of brown sugar. Which will give it sweet, heat, and lots of savory, while helping to break down the connective tissue.
If you're doing that, give it 4 hours at 80. Sear first if you really want to, but it won't matter.
Chicken is a no brainer. Just cube thigh, or breast, add root vegetables, stock or stock mix, wine, mushrooms, baby onions. You can throw in pickles if you're a mad cunt. They come out great.
Basic equation is meat+acid+heat+time==soft meat, lots of flavor and well developed broth.
Now for me, I don't go past lamb shanks.
This one I'll go all out, but do cheat and use it for the pulled pork or chicken.
Mirepoix, big chunks of carrot, onion, celery. Salt and pepper, give it an hour on low, lid off, touch of butter.
Mushrooms, sliced or whole, who cares, maybe a potato or two, doesn't matter I make mash to go on the side, but it will be delicious either way.
Lamb shanks, nothing done to them, you could, but lets keep it basic.
Lamb sits on veggies, fill with stock and red wine. A bold, strong wine. Drink the other half of the bottle while you wait, you're going to want to wait like 8 hours. Like night before sort of thing.
You can garlic, but you don't have to. I do. It goes in here, not before.
When I say stock, since we're basic. I mean water and some dry cubes. We can talk later if you really want to do something better.
Boil potato, I like the skin, most people don't. Skin has the nutrition. Either way, boil until they going to fall apart.
Strain them, let them sit there steaming.
Take the pot, put in butter, put in rosemary and black pepper, put in cloves or roasted garlic, put in whatever you think potato deserves to taste like.
My wife likes em, 4 potato, 2 oz butter, 2 oz cream cheese, black pepper and garlic.
You do you.
Now the hard part. Do not fuck this up.
Stir them. Don't whip them, don't mash them. If you have a food mill you can grind them gently, but keep their texture, they need to have creamyness and you don't get that by using beaters or a whisk.
Do less, let the lumps break open in glorious creamy goodness. Because a potato should taste like a potato and feel like a potato.
Oh and when you pull the lamb out, those vegetables, Just smash em up or eat em as is. They fucking good, but if you put a bit of flour in with them and heat them, then put them through the blender the sauce is great. I add fresh mint leaves to the blender if I bother, as the mint goes great with the wine.
pic related: its a sichuan style rabbit head