I may have misspelled it but you know what I mean, those great big slabs
of pork skin with meat. I usually just nuke them in the microwave and
serve with some fresh corn tortillas, a home made chili pequin sauce and
some garnishes... BTW fresh lime juice did the trick for my onions.
I'm a gringo so forgive me if I am not doing these slabs of meat justice.

"Sonoran Dude" > wrote in message
...
> I may have misspelled it but you know what I mean, those great big slabs
> of pork skin with meat. I usually just nuke them in the microwave and
> serve with some fresh corn tortillas, a home made chili pequin sauce and
> some garnishes... BTW fresh lime juice did the trick for my onions.
> I'm a gringo so forgive me if I am not doing these slabs of meat justice.

-----
I'll be crumbling some chicharron on the tostadas I'm making for my family
tonight. Deep fried corn tortilla, ladled with refried beans, some avocado,
some chicharron, some salsita on top, a bit of onion and lettuce.... and
yummy! The best darned Mexican antojito ever created.

On Apr 25, 9:28?am, Sonoran Dude > wrote:
> I may have misspelled it

Yes, you did misspell "chicharrones".

So did I, but it was intentional, because your newreader might not
display the accent mark over the strong "o", and you'd see
"chicharr?nes" instead.

> but you know what I mean,

No, I don't know what you mean. Like a typical gringo, you don't even
know what "chicharrones" are, because (1), you don't speak Spanish,
and (2), you gringos always confuse the cooking method with the
result.

"Chicharron" refers to some meats or rinds that been cooked to a
crisp, or to something that has been "achicharrado" which means
'charred'.

> those great big slabs of pork skin with meat.

If you want to talk about crispy pork rinds, say "chicharrones de
cerdo". If you're interested in crispy fish or chicken skins, say
"chicharrones de pescado" or "chicharrones de pollo".

If you want "chicharrones de queso", it's cheese that has been fried
until it's crispy.

In figurative use, "chicharron" refers to any overcooked food, and in
slang, a "chicharron" is a person with a very dark sun tan.

On Apr 25, 9:28 am, Sonoran Dude > wrote:
> I may have misspelled it but you know what I mean, those great big slabs
> of pork skin with meat. I usually just nuke them in the microwave and
> serve with some fresh corn tortillas, a home made chili pequin sauce and
> some garnishes... BTW fresh lime juice did the trick for my onions.
> I'm a gringo so forgive me if I am not doing these slabs of meat justice.

Hey Dude, I've eaten them just with salsa instead of chips also in
some tomato sauce with chiles, onions and cut tomato in a guidado of
sorts. I like to add it to a couple of fried eggs, some nice hot
tortillas and beans.... What a breakfast or dinner
mmmmmmm
chilichick

"Sonoran Dude" > wrote in message
...
>I may have misspelled it but you know what I mean, those great big slabs of
>pork skin with meat. I usually just nuke them in the microwave and serve with
>some fresh corn tortillas, a home made chili pequin sauce and some garnishes...
>BTW fresh lime juice did the trick for my onions. I'm a gringo so forgive me if
>I am not doing these slabs of meat justice.

With BEER!

Dimitri

On Apr 26, 11:10�am, chilichick > wrote:
> On Apr 25, 9:28 am, Sonoran Dude > wrote:

> Hey Dude, I've eaten them just with salsa instead of chips also in
> some tomato sauce with chiles, onions and cut tomato in a guidado of
> sorts. *

"Guidado" is not a Spanish word, but, at least you're trying.

Pork Belly? Google for some recipes, I have eaten it in Korea, Germany and
Italy. You have to try some of it braised in your favorite sauce, very
rich but very good, so smaller portions than you might usually serve.

Try it braised in a chile sauce, plated with Huevos Divorciados seperating
the two.

On Apr 25, 11:28 am, Sonoran Dude > wrote:
> I may have misspelled it but you know what I mean, those great big slabs
> of pork skin with meat. I usually just nuke them in the microwave and
> serve with some fresh corn tortillas, a home made chili pequin sauce and
> some garnishes... BTW fresh lime juice did the trick for my onions.
> I'm a gringo so forgive me if I am not doing these slabs of meat justice.

I've had them in a beach restaurant in Puerto Vallarta (1976) just as
pork skins marinated in oil and vinegar and chiles... not fried or
crisp... soft with some stubble still attached. Not too appetizing,
unfortunately.

Jack

"Jack Tyler" > wrote in message
oups.com...
> On Apr 25, 11:28 am, Sonoran Dude > wrote:
>> I may have misspelled it but you know what I mean, those great big slabs
>> of pork skin with meat. I usually just nuke them in the microwave and
>> serve with some fresh corn tortillas, a home made chili pequin sauce and
>> some garnishes... BTW fresh lime juice did the trick for my onions.
>> I'm a gringo so forgive me if I am not doing these slabs of meat justice.
>
> I've had them in a beach restaurant in Puerto Vallarta (1976) just as
> pork skins marinated in oil and vinegar and chiles... not fried or
> crisp... soft with some stubble still attached. Not too appetizing,
> unfortunately.
>
> Jack
Ya, not really fond of pickled pig skin or the feet either, but do like
good cracklin, especially in cornbread.

On Apr 26, 4:53�pm, Jack Tyler > wrote:
> I've had them in a beach restaurant in Puerto Vallarta (1976) just as
> pork skins marinated in oil and vinegar and chiles... not fried or
> crisp... soft with some stubble still attached. *Not too appetizing,
> unfortunately.

No te gustas comer "chicharron con pelos"? ;-)

"Rechazo Todo" > wrote in message
oups.com...
On Apr 26, 4:53?pm, Jack Tyler > wrote:
> I've had them in a beach restaurant in Puerto Vallarta (1976) just as
> pork skins marinated in oil and vinegar and chiles... not fried or
> crisp... soft with some stubble still attached. Not too appetizing,
> unfortunately.

No te gustas comer "chicharron con pelos"? ;-)

Thank you Booger

On Apr 26, 1:38 pm, Rechazo Todo > wrote:
> On Apr 26, 11:10?am, chilichick > wrote:
>
> > On Apr 25, 9:28 am, Sonoran Dude > wrote:
> > Hey Dude, I've eaten them just with salsa instead of chips also in
> > some tomato sauce with chiles, onions and cut tomato in a guidado of
> > sorts. ?
>
> "Guidado" is not a Spanish word, but, at least you're trying.

sorry, didn't spell check... guisado saw it afterwards

On Apr 26, 7:49?pm, "Gunner" <gunner@ spam.com> wrote:
> "Rechazo Todo" > wrote in message

> No te gustas comer "chicharron con pelos"? ;-)
>
> Thank you Booger

"Que su boca se haga chicharron"

If you are interested in seeing how they are made in my town in
Mexico, look he http://rollybrook.com/carnitas-1.htm

On Apr 26, 7:15 pm, "Gunner" <gunner@ spam.com> wrote:
> ... but do like
> good cracklin, especially in cornbread.

Yep, and even more especially, cracklins in hot-water cornbread made
into oblong patties and fried.

Rechazo wrote:
> On Apr 25, 9:28?am, Sonoran Dude > wrote:
>> I may have misspelled it
>
> Yes, you did misspell "chicharrones".
>
> So did I, but it was intentional, because your newreader might not
> display the accent mark over the strong "o", and you'd see
> "chicharr?nes" instead.
>
>> but you know what I mean,
>
> No, I don't know what you mean. Like a typical gringo, you don't even
> know what "chicharrones" are, because (1), you don't speak Spanish,
> and (2), you gringos always confuse the cooking method with the
> result.
>
> "Chicharron" refers to some meats or rinds that been cooked to a
> crisp, or to something that has been "achicharrado" which means
> 'charred'.
>
>> those great big slabs of pork skin with meat.
>
> If you want to talk about crispy pork rinds, say "chicharrones de
> cerdo". If you're interested in crispy fish or chicken skins, say
> "chicharrones de pescado" or "chicharrones de pollo".
>
> If you want "chicharrones de queso", it's cheese that has been fried
> until it's crispy.
>
> In figurative use, "chicharron" refers to any overcooked food, and in
> slang, a "chicharron" is a person with a very dark sun tan.
>
>
>
>
I'm so happy you are ok.. we were getting worried about you GG.

Dimitri wrote:
> "Sonoran Dude" > wrote in message
> ...
>> I may have misspelled it but you know what I mean, those great big slabs of
>> pork skin with meat. I usually just nuke them in the microwave and serve with
>> some fresh corn tortillas, a home made chili pequin sauce and some garnishes...
>> BTW fresh lime juice did the trick for my onions. I'm a gringo so forgive me if
>> I am not doing these slabs of meat justice.
>
> With BEER!
>
> Dimitri
>
>
This I can do... thanks

On Apr 27, 3:34 pm, Sonoran Dude > wrote:
> I'm so happy you are ok.. we were getting worried about you GG

>Who are you including in your "we"?

David

On Apr 27, 7:53?am, Rolly > wrote:
> If you are interested in seeing how they are made in my town in
> Mexico, look hehttp://rollybrook.com/carnitas-1.htm

You're famous, Rolly. Wikipedia has a link to your webpage.
http://en.wikipedia.org/wiki/Chicharrones

On Apr 27, 1:34?pm, Sonoran Dude > wrote:

> I'm so happy you are ok.. we were getting worried about you GG.

Yo rechazo todo, gringo.

I was looking for "traditional" ways to prepare chicharrones, and I
found a website where Mexicans were trying to describe how they made
tacos with chicharrones, and the South Americans were saying, "Yes, we
have chicharrones, but what the hell is a "taco"?

If a South American wants a *torta de chicharrones*, he first takes a
bollilo (like small French bread), slices it, adds mayonnaise to one
side, and maybe some refried beans to the other side, adds parsley or
some greens or onions or garlic and sprinkles crumbled chicharrones on
it.

A guy from Argentina who'd never heard of a "taco" had never heard of
"guacamole", either.

A Spaniard might make his "torta de chicharrones" with ajiolli (a
mixture of olive oil and garlic) instead of mayonnaise, unless he
wants to waste an egg to make some "mahonesa".

In Spain, 'tortas de pimiento molido' (typical ground pepper
pancakes), 'chicharrones' (pieces of pork) and a caf? con (mucho)
leche make a typical leisurely breakfast.

"Tradition". What the heck is "tradition", anyway? You started off by
*ass-uming* that chicharrones are eaten a certain "traditional" way
along the border.

Well, maybe casual noshing on tacos de chicharrones has become
traditional. If you do something different, that's an experiment, if
you do it twice, it's tradition, in some people's minds. If that's the
way they *have to do it*, because they don't have bread, then that's
the
way things have always been, and always will be and it's probably the
way that gawd wants it...;-)

But the border is not even a good place to raise hogs, it's too hot
and dry. The border is cattle country, and some Mexicans raise goats
and sheep. Pigs have no sweat glands, they need to lay around in the
mud to cool off or they suffer.

If you want to look at traditional methods for preparing and serving
chicharrones *in Mexico*, you should look at areas in the southern
half of the country, like Chiapas or Tabasco, where Spanish
hillbillies still speak an ancient version of pre-Castillian Spanish
and continue to slaughter and process pork just as it was done in
Spain 1500 years ago.

My Celtiberian ancestors were herding pigs in the Pyrenees when the
Phoenicians arrived in Spain. The Visigoths invaded Spain by land, and
brought their pigs from central Europe. They moved pig farming
southwards in Spain in the 5th century AD.

When the Moors conquered Spain in the 7th century, the spread of the
pork eating culture was halted, but, in the 16th century, after
the Catholic Reconquest, public eating of pork became proof that
conversos were faithful to the Roman Catholic church.

Nowadays, if you stop in a Spanish bistro for a beer and a sandwich,
you have your choice between ham and cheese, or cheese and ham. Well-
dressed Spaniards in business suits stand around drinking a beer and
eating their sandwiches and talking politics.

Pigs are probably more important as a meat animal in Spain than
cattle, since pigs can live in the wild, under shady trees and eat
acorns and root for truffles. Spanish butcher shops sell smoked hams
with the hoof still attached. The famous serrano ham has a white hoof,
and that breed has only been in Spain since the French imported it in
the 1800's. Ham from the black-hoofed Spanish pig is more expensive.

An established ritual, which takes place in winter, amongst ranchers
on Spanish estancias is that of the 'matanza del cerdo' (the slaughter
of the pig). This takes place towards the month of November and has
brought about the popular saying 'Para San Andr?s, mata tu res' (Kill
your beast for Saint Andrew). This means that the family larder can be
stocked for the coming winter and all the typical sausage meats can be
prepared. All parts of the pig are used, the blood becomes sausage,
and the skin becomes chicharrones.

Pepe Iglesias is an Asturian magazine writer who has described the
history of Spanish food in great detail on his "Enciclopedia de
Gastronomia" website. Unfortunately, it's all in *Spanish*, and you
gringos won't take the time to learn enough Spanish to understand
the Spanish influence on modern Mexicans and Mexican cooking. Look at
www.enciclopediadegastronomia.es/index.html to get the real story
about Spanish hog butchering and pork processing.

"Albrecht" > wrote in message
oups.com...
> On Apr 27, 7:53?am, Rolly > wrote:
>> If you are interested in seeing how they are made in my town in
>> Mexico, look hehttp://rollybrook.com/carnitas-1.htm
>
> You're famous, Rolly. Wikipedia has a link to your webpage.
> http://en.wikipedia.org/wiki/Chicharrones


Absolutely, Cooking in Doña Martha's Kitchen is classic.

Hope you both are better Rolly.

wrote:
>"Guidado" is not a Spanish word, but, at least you're trying.

I know some details about this poster's life. She's Chicana originally
from Chicago but of Texas stock, now living in California. When she
first used that word guidado, I thought she meant guizado, but nothing
she describes seems like a stew. So, it must be a slang term for a
melange of sorts or perhaps a Tex/Mex hash. Is that right, Chile Chick?

Orlando

On Apr 30, 9:52 pm, Orlando Enrique Fiol > wrote:
> wrote:
> >"Guidado" is not a Spanish word, but, at least you're trying.
>
> I know some details about this poster's life. She's Chicana originally
> from Chicago but of Texas stock, now living in California. When she
> first used that word guidado, I thought she meant guizado, but nothing
> she describes seems like a stew. So, it must be a slang term for a
> melange of sorts or perhaps a Tex/Mex hash. Is that right, Chile Chick?
>
> Orlando

Hey Orlando, thought I replied... Sr. moment for sure.
you are somewhat correct, We have always called it a Guisado. (I
checked the spelling this time) Stew meat with a gravy of sorts.
select any meat (chx, beef, pork) even left over steak.
brown in a bit of oil, add onions, fresh garlic, when browned, add
flour stir. Add water, tomato sauce or fresh tomato, salt, pepper,
cumin. I like to add a jalapeno or serrano or two for the pica
flavor bring to boil, lower flame simmer about 45 min to hour. My
mom always added Green pepper to it, I don't. Depending on cut of
meat. the toughter the cut, the longer the cooking time.
Soy Texana at heart when i retire, I'll move back.

chilichick