The Food Thread

Did pick up a couple phatty ham hocks. Sliced up some onions, 1 beer, some water, maple syrup, mustard, peppercorns, bay leaf, a few whole cloves. Low for about 8 hours. 
Plan to pull meat out. Remove bones. Maybe crisp up the fat. Put some brown rice in the broth. Cook til done. 
Never tried this. Looked up a few recipes and consulted with Chef Jeff. He gave me the go ahead.

Might puree the broth and add a can of beans. Not really sure how it will end up. Seems like a good thing to cook on a snowy day.

Braised duck leg with Bok Choy.