Blog Post & Recipe: Pork Belly
This is how I cook and this is how I think about cooking. Recipes are the tip of the iceberg—it’s what’s below surface of the recipes that makes cooking so exciting.
Braised Pork Belly with Caramel-Miso Glaze
Blog Post: What's Up with Peanut Skins?
But there seem to be benefits from eating peanut skins as well. Not only are they high in fiber, but they contain reservatrol, the same antioxidant that red wine is famous for, which is also an antimicrobial, and which in lab tests has been shown to lower blood sugar and may be an important weapon in the fight against cancer.
A more recent study in 2009 showed that roasting peanuts with their skin on actually increased the amount of antioxidants in peanuts.
Blog Post & Recipe: Crock Pot Osso Busso with Quinoa
You’ll want to use a larger Crock Pot for this dish, so that your shanks aren’t piled one on top of the other; while some overlap isn’t a problem, but ideally you’ll have them sitting side by side, flat on the bottom of the crock. If you don’t want to use a slow cooker, feel free to braise your shanks in a Dutch oven or other deep, heavy dish, in the oven at 200 degrees for 3 or 4 hours.
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