I seem to be averaging about a post a month, which really disappoints me.  There have been a lot of changes around here.  Been spending more time with the lovely people at How2Heroes doing some videos.  I'm changing jobs, trying to get the new house a little more together.

Trying to ramp up for some more posts, but it may be slow for a bit longer.

Thanks for sticking around everyone!

I've got no idea how to eat these little guys, outside of with a nice bowl of rice.

The flavour is spicy and fermented with a undeniable fishiness.  Much stronger than the shrimp she got me last time.  As always, I love the biting through the crisp shells.

After tasting these little guys I'm reminded that I need to eat more Korean food.

Thanks for another delicious post Jo!

Sitting just below the remarkable assortment of black pudding was also some really good looking back bacon which also made it home and into my fridge.  I've been talking about trying to make a peameal bacon at home, hopefully this back bacon will inspire me.

Ribs always remind me of my Uncle Bunny, so I used some of his secret rub.  It's a lovely bright red colour, which makes me think it has paprika in it, maybe cayenne.  Either way it's my favorite for ribs.

The rubbed ribs sat in the fridge overnight, and then went onto a rack, on a tray onto which I poured a can of PBR.

Covered with foil and then into the oven at 300 degrees for forty minutes, followed by another half hour at 400 degrees basting it with my favorite BBQ sauce of the moment (Fighting Cock) every 10 minutes or so.

Nice tall glass of beer, some rice and peas and dinner is ready.  I made way too many ribs.  The leftovers (once stripped from the bone) made a really awesome hash with fried eggs for breakfast the next day.

And yes, if you're wondering, that is BBQ sauce on my camera lense.

The beef tendon was tender and gelatinous, thinly sliced and floating in chili oil with sesame seeds and scallions.  The gelatinous tendon and the aggressive spice worked together, and even played off one another in the kind of way that makes me want to cook tendon.  Truthfully, the thought of cooking tendon has always intimidated me.

It's awesome to find a delivery place that inspires me to buy more offal.

First you chop the suet into smallish pieces.

Put your chopped suet into a thick bottomed pot, over a low heat and prepare for the waiting game to begin.

Or not.

My suet took half the time to melt than my pig fat did - which was a nice surprise. 

The tallow that I'm making is destined for french fries, beef fat makes really great fries.  It's also shelf stable if kept in an airtight container.

Much like lard my next steps are strain out the hard bits that have sunk to the bottom.  Many recipes suggest that after you strain you heat again.

That's it - in three hours (not six) I have beautiful yellow tallow that will sit in the fridge and turn a lovely crisp white colour once it has chilled.

Now off to make some fries, or candles.

The texture of the feet is lovely, a little firm but definitely supple.  I wish I would have included some more meat, maybe some chopped up ham.

I'm proud to say my gelatin is definitely stable at room temperature - no leaky feet here.