Pineapple Pulled Pork

Cooking with game meat can be tricky. Game meat can be dry even when cooked with oil, tough even when cooked all day, and gamey even after soaking all night in salt water. With two tiny wild pork shoulders in the freezer, I attempted a non traditional cooking method in Pineapple Chili Pulled Pork Sandwiches.

Modifications Made:

To a crockpot all ingredients were added at once with one chipotle in adobo sauce replacing guajillo and habanero omitted. Once pork was tender, remaining sauce was pureed until smooth and allowed to cook down till thick. Pork meat was cooled, removed from bone, shredded, and added back to sauce.

Black beans and sweet pineapple based pulled pork did not go well together during taste test so black bean base was omitted from burger along with extra pineapple.

Creme was mixed with lime zest, a splash of lime juice, a quarter teaspoon of garlic, and a pinch of chili powder.

Scaled for Likability: Great

Pulled pork always seems to be BBQ based with onions and pickles and very greasy. Following the instructions might have been necessary for sure bought pork but add there was not fast on this wild pig, browning before cooking was a surefire way to dry out the meat.

With two small legs to simmer, infusing moisture and flavor required the legs to be rotated top to bottom several times during the cooking process. Water level was monitored to ensure the meat stayed moist.

Finally, pulled pork was very flavorful and required a bread more robust than a standard hamburger bun. A brioche bun, a hearty grain bun, even a thick slice of Texas toast. Don't skip on the creme sauce nor the fresh cilantro as they round out the flavors. Thinly shredded lettuce would have been a great addition to the sandwich for some much needed crunch.

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green beans and corn tossed in, heat t

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Oh my word how does a space as small a pantry becomes so disorganized? And in such a short time, nonetheless? While reorganizing the four 2x4 pantry shelves yesterday a golden back of the box recipe was discovered. Milk Brownies. Replacing yogurt for milk or applesauce for oil, these are commonplace alternatives. Milk for water in a box brownie, this had to be tried. Stat. Modifications Made: Per the box, 1/3 cup milk replaced 1/3 water. Half cup of chopped walnuts were added along with two tablespoons of Hershey chocolate syrup. Because why not. Scaled for Likability: No, Thank You The milk was fine, the extra chocolate was fine. Walnuts could have been doubled. The problem was the brownies themselves. I accidently made cake brownies with two eggs instead of fudge brownies with just one brownie. So sad. These were given to the neighbor who prefers cake brownies. If the neighbor liked fudge brownies (they are the best kind) these would have gone to the chickens. They have no

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Eating Waffles

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