Fennel rubbed skin-on pork roast, red cabbage, big old bitter salad with a few tiny tomatoes. Stryker pork is incredible. And yes - it’s cooked through, that’s just the color close to the bone.
I had to go basically fat free all day, and only got to eat a small part of this slice, since I am cutting, but even a small portion of something this fantastic felt like a huge treat.
That pork roast looks fantastic!
Thanks! I didn’t get an overhead shot if the whole thing, but this is more or less what the skin looked like, though this is a belly, not a roast.
Recipe, please.
Couldn’t agree more, to the point I thought it was a trick question 
Graillot Crozes would be my absolute sweet spot here.
That’s your sweet spot in a lot of cases!
Your brain, @Andrew_Kotowski ‘s brain, and mine all work similarly, apparently. I went with a Cayuse on night one; and then a Lagier Meredith Syrah when I had leftovers the next night. The food sucked the life out of them both. I do recognize that Crozes and Cornas are not Walla Walla and Mt. Veeder, but still …
We’ve already established we’re on the same beer wavelength; Rhone with red meat isn’t that big of a stretch 
Would note that Cayuse (depending on the wine - I order Cailloux and Bionic Frog) has a ton of funk, so not sure that would be the first bottle I’d go for.
lol! … just hazarding a guess here, but maybe the relatively soft tannins in the Lagier Meredith and ‘16 Cayuse En Chamberlin were part of the problem; younger N. Rhône might fix that problem … ?
@Brian_G_r_a_f_s_t_r_o_m is taking your post better than I probably would. To me, it reads a lot like virtue signaling. While I don’t cook separately for our kids most of the time, it does happen occasionally for a variety of reasons, mostly due to sports practices, etc. that overlap with dinnertime. They eat well and enjoy most everything. And we have boxed cereal available. 
Well, Brian and I are friends, so perhaps I get extra benefit of the doubt.
It certainly wasn’t meant to imply we’re doing something better. If anything I think we could be considered overly strict and borderline neglectful for being okay with him going to bed hungry. Everyone’s life is different and @Brian_G_r_a_f_s_t_r_o_m describes a home situation we don’t have to deal with (getting home really late every night.) That’s another way in which we’ve been lucky.
I try and be self-aware and look at myself when someone tosses out a criticism like that. So if I am being totally honest, it is a choice I am proud of and that worked out well in our case. And, once again, understanding that we were lucky to be able to do it. A lot of parents don’t have the option. But I also think a lot of parents reinforce their children’s pickiness by signaling that some foods are ones their kids won’t like, thus influencing the reaction and not encouraging an unbiased development of taste. I don’t think anyone participating here would fall into that category, but it is something I see often. Even with my stepson, he never got a choice with us, and never fussed. But his mom would always give him something different if he complained, so…he complained a lot!
If thinking that way we did things was a good choice that had a positive effect on our kid, and sharing that, equals virtue signaling, then maybe I don’t understand the concept.
The boxed cereal part is blatant virtue signaling, though. 
Might try red from southwest France, like madiran or marcillac. Best on earth match with cassoulet, for instance.
I wish I had grown up in a household like Sarah’s I was a lousy eater as a kid, didn’t really start branching out until I went to college. Of course, it was a two person household, and there often wasn’t much in the fridge to eat, let alone a wide variety of quality foods, and we never went to restaurants fancier than Sizzler, or Woolworth’s cafeteria line lol.
Our kids mostly ate what we did, once they were old enough to do so. Never forced them to eat anything, but I did bribe them, with money, activities, whatever. Figure whatever you can do to get your kids to broaden their horizons is a good thing.
I appreciate the thorough and well-articulated response, Sarah. Cheers.
Planning on making two pasta sauces tonight from a funky little hand-published “cook book” from a now-closed restaurant that was near and dear to my heart (and, probably even more-so, my parents and grandparents’ hearts). In little old Yakima, WA, there used to be an Italian restaurant called Gasparetti’s. It was one of the few restaurants where the patrons routinely dressed nicely and the owner was almost always strolling he dining room, talking with the patrons. I remember the pride on my grandpa’s face when we grandkids thought it was the coolest thing to have OUR grandpa get recognized by the owner of “this really fancy place” as we sat down to eat.
Anyway, they sold a cookbook locally shortly after closing down (a spiral-bound, not proofread, but delightful collection of restaurant favorites) and my daughter in particular loves these sauces, but combined. They used to sell a Dungeness crab cannelloni dish that came out with half “red sauce” and half “cream sauce,” and they invariably got mixed together.
The red: tomatoes, garlic, green onion, anchovies, basil.
The cream: garlic, cream, tomato paste.
Very basic, but very delicious. I don’t think a sauce is worth posting a photo, but it’s a fun memory and we cherish the cookbook.
The first comment drives me crazy. People ask for “kid friendly” food. Ours weren’t friendly if someone suggested they eat something from the kids menu.
We didn’t have boxed cereal after we left the cheerio snack phase. People were in disbelief when they found out Matthew (on a confirmation retreat trip) had never had a pop tart. So much so they pulled the bus over at a c-store to buy one.
We were lucky since I coached them and they went to private school. When I coached we did practice at 3:30 so the kids were done by 5:00. The private schools wanted practice over by 5:30. Games were the only time outside of this so we ate ball park food together or went out as a team after.
You can say we were lucky but I think we made a lot of our own luck.
Which comment drives you crazy? That Brian Grafstrom and I are friends? LOL.
Well…
Made rodaballo a la plancha (pan grilled turbot) again tonight; probably the best I’ve made so far, if I do say so myself. Well, my wife and eldest (just 3 of us for dinner) said as much as well.
Nice with some 2023 Quintarelli Bianco Secco.
I’ve tried many different ways with pork belly and still find the end result lacking. Is it your sophisticated kitchen equipment that gets yours to come out like this or the technique that you are using? Thanks.
