December 25, 20178 yr comment_781527 https://www.epicurious.com/recipes/food/views/deep-dish-winter-fruit-pie-with-walnut-crumb-354977 Report
December 29, 20178 yr comment_781751 Green tomato chili verde pork à la Nate. Not going to eat before tomorrow but salivating already. Report
December 30, 20178 yr comment_781804 And so I had some of the Chili Verde at lunch today. Nate's recipe is a big winner in my book!!! Even my Guatemalan co-workers were impressed! Report
December 30, 20178 yr comment_781814 On 1/2/2017 at 6:52 PM, n_maher said: 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 Or this? Report
December 31, 20178 yr comment_781851 Making Porchetta tomorrow but I couldn't find the specified pork shoulder with the skin on so I got a huge pork belly instead. Report
December 31, 20178 yr comment_781855 Very nice, Al. I looked for ribs to do today but evidently there was a run on them and there was only one small package left. There's always next weekend. Report
January 1, 20188 yr Author comment_781894 Put two pork shoulders in a Trader Joe’s Spiced Apple Cider brine. Going to start early in the morning. Will be using the mazed-shaped Amazin for longer smoke production. Will provide pics! Report
January 1, 20188 yr comment_781940 20 hours ago, n_maher said: All this talk of chili verde got me inspired. Fax is on! Report
January 2, 20188 yr comment_781997 It tasted amazing too! I never liked corned beef, so chorizo hash because, why not? Report
January 3, 20188 yr Author comment_782076 So, the A-Maze-N was a bit of a fail. I left the pellets outside not really thinking about it and I think they absorbed water. They just wouldn’t stay smoking. Things turned out well enough despite no smoke flavor. Today, I did three different quick pickle variants and just got them in the fridge: Report
January 7, 20188 yr comment_782429 1 minute ago, grawk said: Spatchcocked chicken Looks good. Doing one in about an hour. Report
January 7, 20188 yr comment_782430 That was the best chicken I’ve ever made I think. Certainly in the running. Report
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.