Further Adventures In The Dark Underbelly Of The Culinary World

Since I've been experimenting with my culinary ....errr....projects, a couple things have happened.

First, I killed off the first batch of kimchi and made another. It eats better if you let it age in the fridge for a few weeks, and then take a can of chipotle peppers in adobo, run them through a food processor, and then mix a bit with your dish of kimchi.

As kimchi is very much a free form sort of thing I don't think anyone will mind if I put my own spin on it. It is said that it is loaded with probiotics that keep your innards happy and I've no reason to doubt it. Fifty million Koreans can't be wrong.

The Infernal Device project goes forward. I made a couple of fatties but I did not like them particularly well. The next project is an 8 pound pork shoulder that I acquired, that is now defrosting in the kitchen sink as we speak.

I haven't figured yet exactly what I'm going to do with the pulled pork that this should yield, but I am inclined to make some tacos as near as I can get to the lunch truck that used to come around Interpart in Gardena when I worked there.

Take two white corn soft tortillas and just kiss them on a hot pan, load up with pulled shredded pork, top with pico de gallo and cilantro and knock yourselves out, people. There are plenty of recipes out there.