Tuesday 30 June
We bought an experimental bulb of kohlrabi at the Farmers' market, and today we used the benriner on it for a recipe from the amusingly named blog, "The Crisper Whisperer." Kohlrabi's flavor is not quite as subtle as celeriac's, so this remoulade benefited from a good shake of celery seed, to give it more savor.
Back on the 18th, we made a giant pork shoulder, and we've been ringing changes on it ever since. This was a fairly simple variation on the theme of pulled pork - drenched with barbecue sauce, reheated, and poured onto hamburger buns.
Quite a subtle version of classical barbecue - or barbeque - and slaw.