nogrodsmithy:
Dragon cake-mold
nogrodsmithy:
Marinating pork shoulder for Char Siu
nogrodsmithy:
Is this enough garlic?
nogrodsmithy:
Veg prepped for fried rice tomorrow
nogrodsmithy:
16 Hours from now, this will be done cooking.
nogrodsmithy:
Marinating pork shoulder for Char Siu
nogrodsmithy:
1st batch of rice for tomorrows fried rice
nogrodsmithy:
My spice mix for the pork belly.
nogrodsmithy:
Pork belly on the smoker
nogrodsmithy:
One hour on the smoke, and the belly is taking on a nice color.
nogrodsmithy:
Chinese New Year table setting
nogrodsmithy:
General Sow's sauce
nogrodsmithy:
General Sow's Whistle-pig burnt ends
nogrodsmithy:
Char Siu, broiled, but not yet sliced.
nogrodsmithy:
Bok choy on the griddle
nogrodsmithy:
Bok choy on the griddle
nogrodsmithy:
Chinese New Year table setting
nogrodsmithy:
A dragon knife from Chris
nogrodsmithy:
Glittery gold dragon cake