December 24, 20169 yr This was 6 hours in. Put it on around 1:30 am. Chicken will go on around 4, once this comes off the RecTec. Sent from my iPhone using Tapatalk
December 24, 20169 yr http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/
January 2, 20179 yr 2 hours ago, n_maher said: Day off so pork chili verde is on the menu tonight. Onion, Garlic, Tomatillos on the bottom? Poblano in the middle? Jalapeño/Jabañero on the middle/right? Bell at the top? Just curious/nosy...
January 2, 20179 yr Yes, that's it exactly. You roast all of those till they're good and scorched. Peel the paper off the peppers, toss it all in the blender and that's the base of the soup (plus some chicken stock). Also cube pork, toss with salt and pepper and then coat with flour. Brown in a pan with some olive oil and add to the soup. Let simmer for a few hours. We then thicken it and serve it over rice like a stew. Plated
January 3, 20179 yr 20 minutes ago, swt61 said: Exactly how I make it. Makes a damned good burrito too. I think you mentioned the last time that I made it, I've been meaning to try it. I think what I need to do is to make the pulled pork version along with the tomatillo based sauce...
January 3, 20179 yr 2 hours ago, n_maher said: Yes, that's it exactly...Peel the paper off the peppers... To the first part -- woot! I'm getting good at identifying peppers. (pride) To the second part -- interesting! I would never have thought of doing that, and hadn't stumbled across that particular tip in my Googling of recipes, thanks for the insider tip.
January 4, 20179 yr 18 minutes ago, cetoole said: Sous vide + searzall unagi cezar Fuck yes, Colin! Do you have the palladium screen? Edited January 4, 20179 yr by EdipisReks1
January 4, 20179 yr 3 minutes ago, Hopstretch said: * Buys Searzall * Make sure you get the palladium screen.
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.