The Zilte undertaking

Legumes isn't exactly what I know to be exciting food. Simple beans never excited me all that much. That being said I was still excited to make this dish for another reason, which is the usage of pork belly. Rarely have I cooked it, but it is easily one of the fattiest and tastiest parts of the porc.  One of the first things you have to do is to marinate the pork belly for 24 hours in salt, pepper, coriander, thyme and Leary.  After baking the pork for 1.5 hours on low heat you have to coat it with a solution. Below you can see a picture of the solution I made for it.  After it has been coated with the solution the remainder of it has mixed with coriander, dashi-vinegar, dried peppers, oil, chicken stock and chives. Here's the result after everything has been mixed.   You also have to create a salad with beans and peas, which is where the name of the dish comes from. Here's what mine looked like:  I also added some algae and soba noodles to the side.  Combi...

I must make the confession that I have never cut an artichoke before, even though I've definitely eaten it before. The way I used to make it is by making a vinaigrette, peeling off the leaves and sipping the sauce with the leaves before I ended with eating the core. Me cutting an artichoke is a first, and unfortunately, I think I failed to apply the steps to do it correct on the baby artichokes.  The recipe begins with you having to peel almonds. Thankfully the retailer I carried them from already peeled them. It was thus one step less that I had to do.  One thing I did have to do though was to grill some of the almonds that I got, which you do by putting them into an oven for 15 minutes. In the picture below you can see what the process looked like after I grilled them.  One of the other things that you have to do at the beginning is to peel and cut green tomatoes. I didn't have any, so instead I went to the shop looking for the greenest tomatoes that I could find and us...