Abused, neglected, starved...
Jun. 25th, 2015 10:17 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
desperanceOur poor Baz. He has not been given his breakfast. Nay, worse: he was shut out of the mudroom so that he could hear Mac getting breakfast, and know that he was being deliberately denied.
If I could only show you the looks that I am getting.
(We're taking him to the dermatologist this afternoon to talk about this licking-all-his-fur-off thing, and they said he should fast today in case they want to take bloodwork. But you try explaining that to a hungry and indignant cat.)
In other questions of food, we expect to be at the vet's pretty much all afternoon, but this is Thursday which is New Non-Yogi Dinner Day, and dinner will occur regardless. Yay for the slow cooker, and Chaz'z Chinese Pork. This is something I mashed together from a number of recipes twenty years ago (where "twenty years" is merely a signifier for "a long time" - it might have been fifteen, or twenty-five, or other), but I've always done it in a stockpot simmering all day under my eye, so on account of slow-cooker novelty etc this time I'm actually measuring rather than sloshing in a little of this and a lot of that.
In the slow cooker I have put: four pounds of pork shoulder, six dried Chinese chillies, six slices of ginger and a quarter-cup each of sugar, light soy, dark soy, rice vinegar and shao hsing wine, and three pints of water. I'll give it two hours on high just to get it started, then six hours on low. Then I'll take most of the liquid off and boil it down to a syrup and see what it tastes like. By then the pork should be pull-apart-with-chopsticks tender, which is what I really love about this dish. The meat is not for slicing. I used to plonk a whole hand - that's seven or eight pounds - in the middle of the table and let everybody tear it apart at whim.
If I could only show you the looks that I am getting.
(We're taking him to the dermatologist this afternoon to talk about this licking-all-his-fur-off thing, and they said he should fast today in case they want to take bloodwork. But you try explaining that to a hungry and indignant cat.)
In other questions of food, we expect to be at the vet's pretty much all afternoon, but this is Thursday which is New Non-Yogi Dinner Day, and dinner will occur regardless. Yay for the slow cooker, and Chaz'z Chinese Pork. This is something I mashed together from a number of recipes twenty years ago (where "twenty years" is merely a signifier for "a long time" - it might have been fifteen, or twenty-five, or other), but I've always done it in a stockpot simmering all day under my eye, so on account of slow-cooker novelty etc this time I'm actually measuring rather than sloshing in a little of this and a lot of that.
In the slow cooker I have put: four pounds of pork shoulder, six dried Chinese chillies, six slices of ginger and a quarter-cup each of sugar, light soy, dark soy, rice vinegar and shao hsing wine, and three pints of water. I'll give it two hours on high just to get it started, then six hours on low. Then I'll take most of the liquid off and boil it down to a syrup and see what it tastes like. By then the pork should be pull-apart-with-chopsticks tender, which is what I really love about this dish. The meat is not for slicing. I used to plonk a whole hand - that's seven or eight pounds - in the middle of the table and let everybody tear it apart at whim.