Part one got dropped.  I’ll repost it some time, but it was just brining the pork belly and frying up a small salted slice.  It had the taste and texture of a pork chop.  Not at all like bacon, not at all crispy, and it had a fairly grey color without much browning.

I took a slice from the experiment brine bag, the one with the liquid smoke added.  I made sure to vary the thickness so I could see how different thicknesses cooked.  After one day of brining, I noticed a significant difference in texture and taste.  It actually had some of the crispiness to the fat that you’d expect, even in the thicker sections.  It seems that after even one day of brining, it improved tremendously.

There’s been a few additions and one deletion.  I’ve got to get by Wimberley to try their place out.  Most of this info is from the Texas Brewpub Report.

HTTP: http://www.bing.com/maps/?v=2&encType=1&cid=86E0371A36435FA2!1971
GeoRSS: http://www.bing.com/maps/GeoCommunity.asjx?action=export&format=rss&mkt=en-us&cid=86E0371A36435FA2!1971

I have a gnawing hunger, beyond grumbles and salivation.  My muscles have that sharp searing pain, not from lactic acid but from muscle fibers not having the resources to completely regrow.  Torn tendons won’t come back, ligaments stay loose.  Malnutrition, no matter from apathy, misguided good intention, or lack of resources, is in the end still malnutrition.  The bill tallies the same in the end.

On a dare, I got some food from mcdonald’s.  A big mac, fries, and a chicken wrap.  I’ve had a couple of fries and a couple of bites from the big mac and I already feel ill.  It tastes pretty horrible.  How does anyone eat this?  Why did I love it as a kid?  Save me!