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mshotel: Beef neck and leg bones for beef stock
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mshotel: Slowly charred onion to the give stock some color
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mshotel: Fix'ns for the pork brine
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mshotel: onion and vegetables for stock
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mshotel: Browned bones hot from the oven
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mshotel: Draining the fat
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mshotel: Vegetables in the oven to caramelize
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mshotel: Pork brine
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mshotel: Pork brine and beef stock simmering in background
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mshotel: Caramelized vegetables hot from the oven ready to be added to the beef broth
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mshotel: Caramelized vegetables for beef broth
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mshotel: Mangalitsa before cleaning / removing glands
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mshotel: Mangalitsa before cleaning / removing glands
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mshotel: All cleaned up... I'm sure I cut off too much but it was my first time doing this
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mshotel: Cleaned up.
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mshotel: New Toy. <3
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mshotel: Little jowl, big jowl
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mshotel: mmmm.... beef broth
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mshotel: Laddled broth into a strainer before laddling it through a cheese cloth
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mshotel: Dinner break: chanterelles, shallots, thyme, pea vine
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mshotel: Dinner break: chanterelles, shallots, thyme (awaiting pea vine for a quick wilt)
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mshotel: Dinner break: chanterelles with pea vine DONE and delicious
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mshotel: Dinner break: Chanterelles with pea vine, with Torbod
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mshotel: Jowl braising
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mshotel: Post brine
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mshotel: A quick sear and poor off some fat
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mshotel: Bringing up to a simmer before tossing in the oven for 2.5 hours
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mshotel: simmer simmer
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mshotel: Parchment lid to allow some evaporation
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mshotel: Mmm...