HeRidesBikes
@heridesbikes.com
A Detroit guy living in Northern California. I like to talk about the Food/Cooking, Wine, Pro Cycling, NFL, Plants, and I’ll be posting various photos of my bike rides.
My opinions are my own, I have a lot of them.
My opinions are my own, I have a lot of them.
We needed to make something to bring to a holiday party tonight. Used a portion of the pork belly and shoulder to get the right grind for Italian meatballs. Herbs came from the back yard. The person throwing the party doesn’t eat beef or we would have ground in some short rib also
December 20, 2025 at 10:22 PM
We needed to make something to bring to a holiday party tonight. Used a portion of the pork belly and shoulder to get the right grind for Italian meatballs. Herbs came from the back yard. The person throwing the party doesn’t eat beef or we would have ground in some short rib also
Also used another portion of the pork belly to cure for bacon. Bacon @ $2.19 per pound is well below what I’ve seen at any grocery store near me.
December 20, 2025 at 10:19 PM
Also used another portion of the pork belly to cure for bacon. Bacon @ $2.19 per pound is well below what I’ve seen at any grocery store near me.
I also have some pork belly curing to use in beef bourguignon next week. Panchetta is usually $20+ a pound near me, this won’t be a perfect substitute but some cured lardons should work fine and again, $2.19 per pound.
December 20, 2025 at 10:11 PM
I also have some pork belly curing to use in beef bourguignon next week. Panchetta is usually $20+ a pound near me, this won’t be a perfect substitute but some cured lardons should work fine and again, $2.19 per pound.
Craft cooking isn’t expensive. You can save a lot of money by understanding how a lot of store bought foods are made
I bought pork belly for $2.19/lbs and portioned it up and froze it. Did the same with a pork shoulder for $1.99/lbs
I used a portion of each to grind & case into sausages.
I bought pork belly for $2.19/lbs and portioned it up and froze it. Did the same with a pork shoulder for $1.99/lbs
I used a portion of each to grind & case into sausages.
December 20, 2025 at 10:10 PM
Craft cooking isn’t expensive. You can save a lot of money by understanding how a lot of store bought foods are made
I bought pork belly for $2.19/lbs and portioned it up and froze it. Did the same with a pork shoulder for $1.99/lbs
I used a portion of each to grind & case into sausages.
I bought pork belly for $2.19/lbs and portioned it up and froze it. Did the same with a pork shoulder for $1.99/lbs
I used a portion of each to grind & case into sausages.
Been doing more roast chickens. Not my typical go to in the winter, I throw them on the grill in the summer a lot though.
Did convection for this one and cooked it on a wire rack for a radiant cook, all the way around. Pretty simple weekday meal #food
Did convection for this one and cooked it on a wire rack for a radiant cook, all the way around. Pretty simple weekday meal #food
December 18, 2025 at 2:54 AM
Been doing more roast chickens. Not my typical go to in the winter, I throw them on the grill in the summer a lot though.
Did convection for this one and cooked it on a wire rack for a radiant cook, all the way around. Pretty simple weekday meal #food
Did convection for this one and cooked it on a wire rack for a radiant cook, all the way around. Pretty simple weekday meal #food
Tried something different but also easy tonight, Swordfish Au Poivre
December 16, 2025 at 1:28 AM
Tried something different but also easy tonight, Swordfish Au Poivre
Had Pain Perdu for breakfast with a shit ton of Champagne and now it’s 5pm and I’m ready to sleep. Alcohol never used to do this to me. I’m getting soft in my old age.
December 14, 2025 at 1:06 AM
Had Pain Perdu for breakfast with a shit ton of Champagne and now it’s 5pm and I’m ready to sleep. Alcohol never used to do this to me. I’m getting soft in my old age.
These are the reasons that we’d all be better off if we never heard the song Tears in Heaven ever again.
December 13, 2025 at 2:00 AM
These are the reasons that we’d all be better off if we never heard the song Tears in Heaven ever again.
American food is often times not American (burgers) & isn’t often celebrated. I totally get it, not going to argue that US has the best food. However, I firmly believe that the best American dish is New England Clam Chowder. It’s so good, every time, and when it’s raining and overcast, it just hits
December 12, 2025 at 3:15 AM
American food is often times not American (burgers) & isn’t often celebrated. I totally get it, not going to argue that US has the best food. However, I firmly believe that the best American dish is New England Clam Chowder. It’s so good, every time, and when it’s raining and overcast, it just hits
I really want to make this, but in a pie form. I’m going to be in Belgium in May and I’m so stoked for this food and beer.
forkandsalt.com/recipes/belg...
forkandsalt.com/recipes/belg...
Lapin à La Gueuze Recipe | Traditional Belgian Rabbit Stew
Discover the best authentic Lapin à La Gueuze recipe with easy steps, simple ingredients, and expert tips. Learn how to make this delicious Belgian rabbit dish at home for a perfect, tasty meal.
forkandsalt.com
December 12, 2025 at 3:06 AM
I really want to make this, but in a pie form. I’m going to be in Belgium in May and I’m so stoked for this food and beer.
forkandsalt.com/recipes/belg...
forkandsalt.com/recipes/belg...
Black truffle doesn’t have to be in everything.
December 11, 2025 at 8:10 PM
Black truffle doesn’t have to be in everything.
Twitter.new? I maybe into that. Bluesky’s biggest issue is that it began as a refuge for people seeking an escape from radical politics, yet it has turned into a platform for equally radical views on the opposing end. It also hasn’t become a reliable place for discussing any topics beyond politics.
December 11, 2025 at 3:48 PM
Twitter.new? I maybe into that. Bluesky’s biggest issue is that it began as a refuge for people seeking an escape from radical politics, yet it has turned into a platform for equally radical views on the opposing end. It also hasn’t become a reliable place for discussing any topics beyond politics.
I want to make a Tourtière tonight. Tis the season, right?
December 11, 2025 at 2:38 PM
I want to make a Tourtière tonight. Tis the season, right?
I really hope Skubal to the Dodgers doesn’t happen. I’m fine with moving him, if there’s a good return but not the Dodgers.
December 10, 2025 at 9:43 PM
I really hope Skubal to the Dodgers doesn’t happen. I’m fine with moving him, if there’s a good return but not the Dodgers.
There’s a country that’s braising rabbit in Gueuze and I don’t live there. That seriously rents space in my head. I lose sleep over this at night.
December 10, 2025 at 4:08 AM
There’s a country that’s braising rabbit in Gueuze and I don’t live there. That seriously rents space in my head. I lose sleep over this at night.
I need to move to a state where I can be free…
December 10, 2025 at 4:03 AM
I need to move to a state where I can be free…
I will never get over the fact that I can’t get veal here. I will be bitter about it for as long as I live here.
December 10, 2025 at 4:03 AM
I will never get over the fact that I can’t get veal here. I will be bitter about it for as long as I live here.
If I lived in Belgium, I could get veal and then I can finally make Oso Buca without spending $90+. Fucking California, why did I move to an anti-veal state…
December 10, 2025 at 4:02 AM
If I lived in Belgium, I could get veal and then I can finally make Oso Buca without spending $90+. Fucking California, why did I move to an anti-veal state…
I just need to move to Belgium. Everything is better in Belgium.
December 10, 2025 at 4:02 AM
I just need to move to Belgium. Everything is better in Belgium.
I’m in full on savory pie mode right now. Made a goose pot pie last week and a spinach pie for a holiday party last Saturday. Now I have like 5 savory pies queued up. Ardennes-style rabbit pie is next up. Tourtiere is on the list. Also, never had or made a fisherman’s pie, curious about that one
December 10, 2025 at 4:01 AM
I’m in full on savory pie mode right now. Made a goose pot pie last week and a spinach pie for a holiday party last Saturday. Now I have like 5 savory pies queued up. Ardennes-style rabbit pie is next up. Tourtiere is on the list. Also, never had or made a fisherman’s pie, curious about that one
Also, chili is the curry of America.
December 9, 2025 at 1:28 AM
Also, chili is the curry of America.
The best thing about chili is that there are no rules. It’s a free for all..
Ground pork? Sure.
Ground beef? Yep!
Turkey? If you’re one of those, sure.
I want to add bacon? Yeah, that’s okay.
Bison? Buffalo? All that exotic shit is cool
What about huge chunks of meat? Yes.
Spicy? Fine.
Ground pork? Sure.
Ground beef? Yep!
Turkey? If you’re one of those, sure.
I want to add bacon? Yeah, that’s okay.
Bison? Buffalo? All that exotic shit is cool
What about huge chunks of meat? Yes.
Spicy? Fine.
December 9, 2025 at 1:26 AM
The best thing about chili is that there are no rules. It’s a free for all..
Ground pork? Sure.
Ground beef? Yep!
Turkey? If you’re one of those, sure.
I want to add bacon? Yeah, that’s okay.
Bison? Buffalo? All that exotic shit is cool
What about huge chunks of meat? Yes.
Spicy? Fine.
Ground pork? Sure.
Ground beef? Yep!
Turkey? If you’re one of those, sure.
I want to add bacon? Yeah, that’s okay.
Bison? Buffalo? All that exotic shit is cool
What about huge chunks of meat? Yes.
Spicy? Fine.
Haven’t been on here in a few weeks, and took me about 30 seconds to be done with Bluesky today…
December 6, 2025 at 4:56 AM
Haven’t been on here in a few weeks, and took me about 30 seconds to be done with Bluesky today…