Food

http://www.epicurious.com/recipes/food/views/Ma-Po-Tofu-103565

In a cocktail shaker add ice and:

2 parts piss
2 parts vinegar

Shake vigorously until foaming at the mouth. Garnish with sour lime slices.
Multiply recipe and serve to like minded friends.

Enjoy!

1/2c heavy cream, 2lbs potatoes, 1/2 large onion. simmer the cream with nutmeg (no antique grinder, sorry dibs) bay leaf, garlic and rosemary, strain it, pour over the potatoes and onions (1/8" slices if you use a mandoline) in a bowl, salt pepper, then layer with shaved gruyere in a buttered dish. pour remaining cream into dish, sprinkle top w grated cheese and a little paprika for color, bake covered 400 for 40 minutes.

Courtesy of Cobble!


http://www.marthastewart.com/258746/beef-barley-soup

Wed, 08/14/2013 - 4:24pm — Randolph
1lb pork belly or coppa or similar fatty cut of pork (no bone), tied with kitchen twine at 1/2" intervals
5 english breakfast teabags
pot of boiling water, enough to submerge pork

for marinade combine:
equal parts soy sauce, mirin, unseasoned rice vinegar (i start with 1/3 cup each, more if needed to cover 2/3 of pork after cooked)
1/2 part brown sugar
2 cloves garlic, smashed
1" piece of ginger, smashed

This recipe is very easy:

bring water to boil.
add teabags and pork.
boil 15 minutes, remove teabags and skim excess fat from surface.
boil another 15 minutes, during which time you should make the marinade in a container with tight fitting lid (I use a big mason jar).

remove pork from water and drip dry or pat dry with a paper towel. leaving twine on, submerge in the marinade and refrigerate overnight (it is ready to eat in a few hours but will taste better the next day).

slice thin and serve with a cheese plate, or on a salad, or on a sandwich, or just by itself. store in the marinade in the fridge, and it will last about 1 week but trust me you will eat it faster!

NOM!

From Martha Stewart:

http://www.marthastewart.com/956350/duck-breasts-port-reduction-sauce