{"id":1873,"date":"2016-02-28T13:29:44","date_gmt":"2016-02-28T18:29:44","guid":{"rendered":"http:\/\/blog.parkercat.org\/doug365\/?p=1873"},"modified":"2016-02-28T13:29:44","modified_gmt":"2016-02-28T18:29:44","slug":"brawn","status":"publish","type":"post","link":"https:\/\/blog.parkercat.org\/doug365\/2016\/02\/28\/brawn\/","title":{"rendered":"Brawn"},"content":{"rendered":"<p>The brawn from yesterday&#8217;s cooking session is done, and I had some for lunch today. The flavor and texture are good, though I could have used a little less broth (gelatin) and weighted it down for a denser product. It&#8217;s certainly within the range of photos I&#8217;ve seen online.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-1871\" src=\"http:\/\/blog.parkercat.org\/doug365\/wp-content\/uploads\/sites\/5\/2016\/02\/DCL_4278-600x400.jpg\" alt=\"DCL_4278\" width=\"600\" height=\"400\" srcset=\"https:\/\/blog.parkercat.org\/doug365\/wp-content\/uploads\/sites\/5\/2016\/02\/DCL_4278-600x400.jpg 600w, https:\/\/blog.parkercat.org\/doug365\/wp-content\/uploads\/sites\/5\/2016\/02\/DCL_4278-200x133.jpg 200w, https:\/\/blog.parkercat.org\/doug365\/wp-content\/uploads\/sites\/5\/2016\/02\/DCL_4278-768x512.jpg 768w, https:\/\/blog.parkercat.org\/doug365\/wp-content\/uploads\/sites\/5\/2016\/02\/DCL_4278-1600x1067.jpg 1600w\" sizes=\"auto, (max-width: 709px) 85vw, (max-width: 909px) 67vw, (max-width: 984px) 61vw, (max-width: 1362px) 45vw, 600px\" \/><\/p>\n<p>The guanciale (un-smoked bacon made from hog jowl) is curing in the fridge, which will take about a week, then it has to hang to dry for about a month. I&#8217;m sure there will be more pictures of this process.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The brawn from yesterday&#8217;s cooking session is done, and I had some for lunch today. The flavor and texture are good, though I could have used a little less broth (gelatin) and weighted it down for a denser product. It&#8217;s certainly within the range of photos I&#8217;ve seen online. The guanciale (un-smoked bacon made from &hellip; <a href=\"https:\/\/blog.parkercat.org\/doug365\/2016\/02\/28\/brawn\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Brawn&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-1873","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/blog.parkercat.org\/doug365\/wp-json\/wp\/v2\/posts\/1873","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.parkercat.org\/doug365\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.parkercat.org\/doug365\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.parkercat.org\/doug365\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.parkercat.org\/doug365\/wp-json\/wp\/v2\/comments?post=1873"}],"version-history":[{"count":1,"href":"https:\/\/blog.parkercat.org\/doug365\/wp-json\/wp\/v2\/posts\/1873\/revisions"}],"predecessor-version":[{"id":1874,"href":"https:\/\/blog.parkercat.org\/doug365\/wp-json\/wp\/v2\/posts\/1873\/revisions\/1874"}],"wp:attachment":[{"href":"https:\/\/blog.parkercat.org\/doug365\/wp-json\/wp\/v2\/media?parent=1873"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.parkercat.org\/doug365\/wp-json\/wp\/v2\/categories?post=1873"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.parkercat.org\/doug365\/wp-json\/wp\/v2\/tags?post=1873"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}