n_maher Posted January 19, 2016 Report Share Posted January 19, 2016 I knew I liked her. 1 Quote Link to comment Share on other sites More sharing options...
shellylh Posted January 19, 2016 Report Share Posted January 19, 2016 (edited) It would definitely be a waste. Carnitas is God's gift to man/woman (assuming one believes in God). Edited January 19, 2016 by shellylh 1 Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted January 19, 2016 Report Share Posted January 19, 2016 Pulled pork carnitas in a well seasoned pan? Yes, not to make those would be a terrible waste. Quote Link to comment Share on other sites More sharing options...
cetoole Posted January 19, 2016 Report Share Posted January 19, 2016 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 Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted January 19, 2016 Report Share Posted January 19, 2016 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". Quote Link to comment Share on other sites More sharing options...
Hopstretch Posted January 20, 2016 Report Share Posted January 20, 2016 Did the trick. Fuck I'm hungover. My tolerance has gone to shit. Moar macchiato please. 9 Quote Link to comment Share on other sites More sharing options...
Absorbine_Sr Posted January 20, 2016 Report Share Posted January 20, 2016 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) 1 Quote Link to comment Share on other sites More sharing options...
raffy Posted January 20, 2016 Report Share Posted January 20, 2016 Quote Link to comment Share on other sites More sharing options...
Grahame Posted January 20, 2016 Report Share Posted January 20, 2016 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 1 Quote Link to comment Share on other sites More sharing options...
Hopstretch Posted January 20, 2016 Report Share Posted January 20, 2016 I did not. AA Gill is a a bellend. 2 Quote Link to comment Share on other sites More sharing options...
jvlgato Posted January 21, 2016 Report Share Posted January 21, 2016 Dragged my son out for Japanese food last night: 9 Quote Link to comment Share on other sites More sharing options...
cetoole Posted January 23, 2016 Report Share Posted January 23, 2016 Oxtail shoyu ramen 1 Quote Link to comment Share on other sites More sharing options...
shellylh Posted January 23, 2016 Report Share Posted January 23, 2016 I would eat that. Quote Link to comment Share on other sites More sharing options...
Sherwood Posted January 23, 2016 Report Share Posted January 23, 2016 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. Quote Link to comment Share on other sites More sharing options...
grawk Posted January 23, 2016 Report Share Posted January 23, 2016 Rice cooker slow cooked steel cut oats with craisins 2 Quote Link to comment Share on other sites More sharing options...
cetoole Posted January 23, 2016 Report Share Posted January 23, 2016 Fried chicken and biscuits and gravy with stumptown coffee 3 Quote Link to comment Share on other sites More sharing options...
mikeymad Posted January 24, 2016 Report Share Posted January 24, 2016 Welcome to Canada Kind of meaty 1 Quote Link to comment Share on other sites More sharing options...
ironbut Posted January 24, 2016 Report Share Posted January 24, 2016 That's mind blower Mikey! I'll see if I can order some from Amazon. Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted January 24, 2016 Report Share Posted January 24, 2016 sausage with sriracha mustard and Sambal Oelek (my ketchup) 1 Quote Link to comment Share on other sites More sharing options...
Hopstretch Posted January 27, 2016 Report Share Posted January 27, 2016 (edited) 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, 2016 by Hopstretch 10 Quote Link to comment Share on other sites More sharing options...
swt61 Posted January 27, 2016 Report Share Posted January 27, 2016 Looks fantastic but, Colin would be posting a second and third coarse. 6 Quote Link to comment Share on other sites More sharing options...
shellylh Posted January 29, 2016 Report Share Posted January 29, 2016 Had brisket tacos for dinner. They were tasty but they were not in the same league as Naaman's. 2 Quote Link to comment Share on other sites More sharing options...
jvlgato Posted January 29, 2016 Report Share Posted January 29, 2016 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/ 11 Quote Link to comment Share on other sites More sharing options...
shellylh Posted January 30, 2016 Report Share Posted January 30, 2016 Looks great John! Quote Link to comment Share on other sites More sharing options...
Voltron Posted January 30, 2016 Report Share Posted January 30, 2016 Looks great John! This! Quote Link to comment Share on other sites More sharing options...
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