From time to time I'll post some stuff I cook. Right now it's roast pork, roast chicken Thai style, and, corned beef.







The roast pork is homemade using home grown thyme, salt, pepper, home grown dehydrated onions, home grown garlic using a boneless pork loin and roasted until the inside reaches about 150 degrees / 65 degrees C.

The roasted chicken uses a Thai spice packet purchased at a local Asian supermarket and roasted for about 1-1/2 hours in an oven until golden brown (marinated for about 1 hour prior to cooking). I really wish I had a charcoal stove to get more of the real flavor here, and, the chickens here in the states are really almost too big for doing this.

The corned beef is home made using beef brisket corned for 3 weeks in the frig then slowly simmered in wine for about 3 hours. The wine gives the meat a slightly fruity flavor and makes it more tender, IMHO, than salt water.