I love Mississippi Roast but I use the NYT recipe which is a bit less low brow 
That’s how I first learned about the recipe, and I decidedly prefer the OG version. Well, minus the butter, and with more peppers 
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Made a pork shoulder for momofuku’s bo saam, hard not to pick off all the crunchy skin before serving
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Oh my lord, I’d murder for that skin! Better lock your doors 
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That would be one naked pork shoulder in my house.
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Should read:
Remove from brine, pat dry, BRUSH WITH OLIVE OIL, season with salt, pepper and spice blend of choice.
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DH and I split a bone in pork chop, with rice pilaf and braised cabbage. The cabbage was excellent, butter/olive oil with caraway seeds. (I got the bone to gnaw 
)
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Leftover rotisserie chicken/bacon/orange cheese/mayo sandwich, side salad and St Hubert dipping sauce. 
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Last night’s dinner was a chicken cacciatore. Tonight’s dinner was a leek sundried tomato risotto. The risotto was a little more porridgy than I would have liked since I added too much stock. I’m getting out of practice making risottos.
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Lentil Bolognese - yellow lentils, onions, garlic, red wine, oregano, tomato paste and diced tomatoes simmered together until the lentils were cooked. I’m not sure why, since I had a box of penne sitting in my pantry, I decided to make pasta. Rather than making a flat pasta using rollers, I made an extruded version using a Philips pasta maker. It actually doesn’t take much more time than making dried if you start the water boiling as you begin the pasta machine.
Served with a chopped salad and garlic bread.
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Pair o’ jacks - pepper jack and onion jack, banana peppers, olives, and lime pickles. Crackers and chips. IPA and Pinot Noir.
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Holy batman that looks good @vinouspleasure !
What did you eat it with?
You’re welcome to the remade beef stew we’ve been ignoring 
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Daaaaang that pasta looks cheesy good!
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Yum! Did you toast the pasta or something?
We take a butter lettuce leaf, add some jasmine rice, spoon bo ssam sauce over the rice, place pork shoulder and skin on the rice, a little more bo ssam sauce and top with kimchi. The skin and the bark of the meat has a layer of caramelized brown sugar which provides a nice contrast to the kimchi.
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Tonight’s dinner was another of yesterday’s impulse purchases: Dungeness crab.
In my defense, it was on sale, and because I didn’t know what quality it would be, I was very circumspect in portion (so what’s pictured only cost $3).
Anyway, what to do with it? Butter garlic sauce to the rescue. I tossed the crab in that, then removed it to a plate and cooked capellini in the same pan with more garlic plus chilli flakes, and butter.
Broccoli steamed and finished with butter to round out the meal.
More of the marble cake for dessert (tomorrow will be the last of that, rip in and on my tummy, dear cake).
I’ll have to go back for more crab — it was a really delicious and cheap impulse buy!
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Hah! Good eye! I did!
ETA: there was really no good reason other than channeling indian vermicelli and also having the butter and garlic already in the pan — but it tasted good.
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Isn’t it fun? I usually run a mixing cycle 2-3 times before allowing it to extrude. 
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I wish I knew more about dungeness crab, when I used to travel to Silicon Valley for work one of my colleagues knew where to order it and it was fabulous but I didn’t really pay attention and now his knowledge is buried somewhere under the wtc 
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