Not that distinct in this photo from a week or so back, but the nearest plants are my cucumbers. They are covered by a hoop of concrete mesh, and the plants on the left already had started wrapping tendrils around the wires of this trellis within a few hours of me installing it. Plants have grown a bit since then, and there are a couple of new ones added to the dry spot on the right.
We'll see how well this trellis works at growing cukes in the air instead of on...
If you compare the picture of mine and @Mike9 's efforts, the slices look a dull reddish color. But if you look down the barrel so to speak, the pork has this rich, deep red mahogany hue to it. And he rounded his more.
This could be fun. Just off the top of my head I think I'll do four dishes. One from Africa. One from China. One from India. One from somewhere in Europe. And though eggs and dairy are fair game, I'm going to try to avoid such in 2 of the dishes. Of course, come the end of the month what I actually do may end up completely different. But there WILL be tofu involved.
Hunk of pork shoulder: $5.36
Black beans: $0.69
Green onions: $0.50
The hunk of pork shoulder was seasoned well with HoosierQ Rib Rub.
The cast iron skillet was then covered tightly with aluminum foil and placed in a 275 F oven for about 3 hours while I worked...
Shucks. It is a month later and we are looking at just over 50% weight loss. That's too much, very dry and hard. But those thin slivers are quite tasty. Will certainly try round 2 and check it at about 30 - 35% loss.
This thread made me realize how little I use mustard. Powder in my Q sauce, a squirt in HoosierQ Pig Sauce, and some on the occasional sandwich.
I should probably expand my use of the seasoning. Oh, mustard seeds in some of my fermetend pickle products, does that count?