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That Chinese gravy is really good so im writing it here bc that post is a mess, it’s supposed to be similar to char siu recipes I saw that involve red fermented bean paste but I don’t have any of that so:

(All rough estimates)

- 2 lbs pork shoulder, remove fat, cut into steaks

- 3 tbs red miso paste

- 3 tbs brown sugar

- 1 tbs mirin

- 1 tbs dry vermouth (or sake or rice wine etc)

- 1 tbs soy sauce

- 1/2 tsp white pepper

- 1/2 tsp Chinese 5 spice powder

- 1/2 tsp liquid smoke

- 1/2 tsp toasted sesame oil

- 3 cloves garlic cut into slices

- 1 tbs fresh ginger

—-

Basically mix up everything and dump in with the meat, coating it. It’s probably better marinated but whatever. Cook on high pressure 30 min and do full natural release. If you’re cooking more pork you do 15 min per lb usually.

Take the pork out and pull apart and broil till crispy or pan fry, either way.

(Browning the meat before cooking is also probably good chef brownie points but I just wanted to save time and it works ok).

Then take the juice and just cook with a cornstarch slurry and it’s gravy.

#my resippies

vintageeurope

Tromsø, Norway 1890s

This is my 1st attempt at making pork egg foo young (pan fried), basically I made a pork shoulder with a sweet/savory vaguely Chinese sauce cooked with it until soft in my pressure cooker and then fried it (it’s similar to making carnitas), then fried pieces of it with cabbage, mixed into egg and a bit of corn starch, and pan fried and covered. I took the leftover juices from the pork to make the gravy with cornstarch.

Sadly the omelette kind of broke while flipping. I know it looks a little ugly but it’s pretty tasty.

#the sauce with the pork is basically a bunch of brown sugar #red miso paste and garlic ginger #soy sauce white pepper Chinese 5 spice #sesame oil #I don’t have char siu ingredients #I wish I had red stuff to add #highly advise just pulling and braising the pork instead of what I did bc it’s easier in 1 go #i used cold juice from the pork that I made yesterday and just drained it so it’s not including the fuck ton of pork fat #but you could skim it off #^i said braising I mean BROILING #oh yeah also dry vermouth added and mirin #sorry just assume this isn’t like complete

heracliteanfire

Blotter cover: papier mache with mother-of-pearl inlay and painted lily of the valley design. England, 1850s(?)

(via V&A Explore The Collections)

energyprison

yeah man open it up in tf2 for me

Sometimes my work computer makes little sounds like a tiny space monkey is trapped in there, idk what it means, not like I care bc it’s not my problem

woyseck

cecilias-cool-stuff

Never stop hating

whoiscallingme

spideyiron

this is a list of all and every anti tony stark user on this site. this screenshot is really tall. the size is 500x27000.

here is the picture. have fun blocking these toxic blogs. just zoom a couple of times and you should be able to see all the blogs!

powerfulwizard

Tony Stark is an obnoxious character obviously written by straight men who have know idea what a charming man is like, and he is also bourgeoisie scum who deserves the rusty blade of a guillotine.

jasper-rolls

we used to have real drama on this website

sugarmountainspring

Picture is gone. Our library of Alexandria

Idk if I’m like sheltered with seeing peoples real ages and my family looks young but the people at my job look like shiiiiiit no offense like, one guy said he was 47 and my jaw was on the floor bc I thought he was about 65 about to retire, another guy came in saying he was 40, I thought he he was 50. Scary, I don’t wanna have that happen to me but also these types are like dudes that eat Doritos nonstop. The job is stressful though.

#sorry to sound superficial but you get the udea #idea #the health effects though….