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Culinary Wisdom by Potbelly

Culinary Wisdom by Potbelly. Sunday, 30 November 2014. About 8 years ago I went to a chefs forum in Dublin and a meat supplier was there with an American chef who was showing us a pulled pork recipe using the neck fillet of pork. I had seen it before with shoulder of pork but at the time I was sceptical about whether Irish people would take to pulled meats. I thought people would consider them to be mangled and overcooked but personally I like them. For our BBQs I prefer to do Pork Belly (because I absol...

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Culinary Wisdom by Potbelly | potbellycatering.blogspot.com Reviews

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Culinary Wisdom by Potbelly. Sunday, 30 November 2014. About 8 years ago I went to a chefs forum in Dublin and a meat supplier was there with an American chef who was showing us a pulled pork recipe using the neck fillet of pork. I had seen it before with shoulder of pork but at the time I was sceptical about whether Irish people would take to pulled meats. I thought people would consider them to be mangled and overcooked but personally I like them. For our BBQs I prefer to do Pork Belly (because I absol...

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Culinary Wisdom by Potbelly | potbellycatering.blogspot.com Reviews

https://potbellycatering.blogspot.com

Culinary Wisdom by Potbelly. Sunday, 30 November 2014. About 8 years ago I went to a chefs forum in Dublin and a meat supplier was there with an American chef who was showing us a pulled pork recipe using the neck fillet of pork. I had seen it before with shoulder of pork but at the time I was sceptical about whether Irish people would take to pulled meats. I thought people would consider them to be mangled and overcooked but personally I like them. For our BBQs I prefer to do Pork Belly (because I absol...

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Culinary Wisdom by Potbelly: May 2014

http://potbellycatering.blogspot.com/2014_05_01_archive.html

Culinary Wisdom by Potbelly. Saturday, 3 May 2014. Http:/ www.potbellyfoods.com/. This is something I get asked about a lot. As with all cookery everyone has their own way of doing things there is no exact science. Some people have their method and this is mine. Don't buy a lean steak, a good bit of marbling is a good thing. A leaner steak will dry out quicker. That is because its tender but tasteless and needs a strong sauce to give it flavour. Now for the cooking. A cold steak is a tough steak so l...

2

Culinary Wisdom by Potbelly: September 2014

http://potbellycatering.blogspot.com/2014_09_01_archive.html

Culinary Wisdom by Potbelly. Sunday, 21 September 2014. Easy as anything . A monkey could do this one. As always get your Lamb of your craft butcher, its traditional an Easter lunch dish but I think its at its best late summer when the lambs have had time to fatten up. The shoulder is a great roast as its far cheaper than the leg and takes a long time so as long as its prepared properly you cant really overcook it. My butcher rolls the shoulder up for me but any way it goes in oven is fine. Next step it ...

3

Culinary Wisdom by Potbelly

http://potbellycatering.blogspot.com/2014/09/eat-in-season-months-leading-up-to.html

Culinary Wisdom by Potbelly. Sunday, 7 September 2014. But the most important reason to buy produce in season is the flavour. If you buying fruit and veg off a local veg shop or farmers market they will only have local grown produce not some tasteless poly tunnel grown vegetables that have travelled halfway around the world just because they look the part or consumer demands means there is a market for them. Try this autumnal recipe out. Butternut squash, chopped into half inch chunks. Red onion, sliced.

4

Culinary Wisdom by Potbelly

http://potbellycatering.blogspot.com/2014/09/lamb-shoulder-easy-as-anything.html

Culinary Wisdom by Potbelly. Sunday, 21 September 2014. Easy as anything . A monkey could do this one. As always get your Lamb of your craft butcher, its traditional an Easter lunch dish but I think its at its best late summer when the lambs have had time to fatten up. The shoulder is a great roast as its far cheaper than the leg and takes a long time so as long as its prepared properly you cant really overcook it. My butcher rolls the shoulder up for me but any way it goes in oven is fine. Next step it ...

5

Culinary Wisdom by Potbelly

http://potbellycatering.blogspot.com/2014/09/making-fresh-pasta.html

Culinary Wisdom by Potbelly. Wednesday, 17 September 2014. Ok this might sound like a lot of effort but its a great way to spend time in kitchen, you have complete control on the quality of ingredients and most people will be more than impressed when they see you doing it. Because they are far better than any supermarket ones but any eggs are fine. You need to bind these together with your hands until all the flour in absorbed then knead for 5-10 minutes the. It will eventually become a ball of smoot...

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Culinary Wisdom by Potbelly

Culinary Wisdom by Potbelly. Sunday, 30 November 2014. About 8 years ago I went to a chefs forum in Dublin and a meat supplier was there with an American chef who was showing us a pulled pork recipe using the neck fillet of pork. I had seen it before with shoulder of pork but at the time I was sceptical about whether Irish people would take to pulled meats. I thought people would consider them to be mangled and overcooked but personally I like them. For our BBQs I prefer to do Pork Belly (because I absol...

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