I knew I liked her.

It would definitely be a waste.  Carnitas is God's gift to man/woman (assuming one believes in God). 

Edited January 19, 201610 yr by shellylh

Pulled pork carnitas in a well seasoned pan?  Yes, not to make those would be a terrible waste.

I believe in Carnitas.  

Jacob, have you ever written up this much lauded recipe which I would have had a chance to try were it not for "weather"?

1 hour ago, EdipisReks said:

That's not how traditional carnitas works. Cube the pork. Coat in salt and lime juice. Drop into a pot full of lard, with the pork fully submerged.  Simmer for several hours with a lid on the pot, at the lowest heat possible.  Do this until the pork is very tender.  Turn up to high heat at the end, to brown. This may take a while. Drain, let the pork cool a bit on a plate, then shred. A goat head in a pot of lard cooked in a pit full of cooling coals is even more traditional, but I don't have the infrastructure. 

Yeah, I guess I was thinking more along the lines of carnitas fajitas, which is more my thing.  I definitely need to shy away from "...pot full of lard..." (for health reasons -- i recently got a blood test followup, and the doctor told me that whatever I was doing, keep on doing it, I was definitely headed in the right direction).

Also:  urleagh! @ "goat head".

Did the trick. Fuck I'm hungover. My tolerance has gone to shit. Moar macchiato please.

2 hours ago, Hopstretch said:

Did the trick. Fuck I'm hungover. My tolerance has gone to shit. Moar macchiato please.

WANT!!! (Not the hangover, the breakfast)

Stretch, Did you get the book to go with it?

 

 

https://www.thewolseley.com/shop/the-wolseley-books/breakfast-at-the-wolseley-book

 

http://www.amazon.co.uk/Breakfast-at-Wolseley-AA-Gill/dp/1844004449

 

 

 

I did not. AA Gill is a a bellend.

Dragged my son out for Japanese food last night:

Oxtail shoyu ramen

I would eat that.

Working sous vide kinks out.  Eggs this morning, much runnier than I'm used to.  I liked 'em, but not enough time or temp on the whites for my taste (45 min at 145 F).  Tried to make up some chicken thighs for lunch, but I suspect they were not good quality to begin with.  Cooked to doneness, but they did not look or taste like I wanted.  I fed them to stray cats (after verifying that their internal temp. was safe to eat.)

Chicken breasts for dinner, with some cracked pepper, saffron, and lemon.  Making them up into a chicken salad.  Results forthcoming.

Rice cooker slow cooked steel cut oats with craisins

Fried chicken and biscuits and gravy with stumptown coffee

Welcome to Canada

Kind of meaty

That's mind blower Mikey!

I'll see if I can order some from Amazon.

sausage with sriracha mustard and Sambal Oelek (my ketchup)

Hawksmoor wees on The Wolseley. (Not my photo, in my belly too fast.)

Smoked bacon chop, sausages, (made with pork, beef, & mutton), black pudding, short-rib bubble & squeak, grilled bone marrow, trotter baked beans, fried eggs, grilled mushrooms, roast tomatoes, HP gravy, unlimited toast

Edited January 27, 201610 yr by Hopstretch

Looks fantastic but, Colin would be posting a second and third coarse.

Had brisket tacos for dinner.  They were tasty but they were not in the same league as Naaman's. 

Last night Anne and I had dinner at Grace Reataurant for my one year belated 50th birthday dinner.

My first Michelin 3 star. It was just great. Food was delicious and adventurous and the wine pairing was incredible.

Sorry for the lighting, they requested no flash. And for eating the chocolate before the pic.

http://www.grace-restaurant.com/m/

Looks great John!

Looks great John!

This!