Archive for July 1st, 2019

A chef told us once, get to know the chef, maitre d, server, butcher.

The Mouse getting to know the warehouse in-house butcher. He cut pork hock for The Mouse on Friday (employee discount price).


Local pork, not frozen, fresh. Enough for two batches of soup.

Ready for Simmer

Parboiled, washed, wood ear fungus, goji berries, ginger, water, vinegar, vodka, pinch of sea salt.

Seven Hour Simmer

Almost, but not quite, fall apart. Perfect.

The Cat’s Bowl

Pork hock soup, with hock, mustard green, bamboo shoot, soba noodles. Slurp.

Enjoy. Eat well.

The Mouse

Read Full Post »

%d bloggers like this: