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Frijoles a la Charra - Expert advice/opinions and pontifications sought
Hi everybody!!
I need need some expert advice concerning the referenced subject. In brief, recently camping on the beach on a fishing trip I used bottled spring water to soak and cook the beans. I cooked them long and slow over mesquite coals in a covered Dutch oven using this recipe: 1 1/2 lbs.. Pinto beans,cleaned and washed 1 gallon spring water Approx. 3/4 lb. lean bacon pieces, chopped into 1 inch squares 1/2 C. plus 1 Tbsp. fresh Garlic, chopped fine 4 Tbsp. Cilantro plus 1/8 C. Cilantro, chopped fine 1 C. White onions, chopped 1 Tbsp. Cumin ( toasted and ground) 1 teaspoon (approx) Chile Petin 1/2 gallon spring water 1 1/2 Tbsp. Salt 2 C. roasted Roma tomatoes, chopped Preparation: I soaked the beans in the spring water overnight then drained and replaced with fresh spring water. The bacon was fried crisp and 1/2 C. chopped garlic, 3 Tbsp.cilantro, and chopped onions were added to the and cooked until the onions were transparent then I added the beans, cumin, and chili powder. The beans were covered with approx. 2 inches of spring water, covered and cooked slow about 2.5 hours when I added the tomatoes, remaining garlic, and cilantro. This was cooked another 30 minutes and set about 30 minutes before we begin to eat.... they were still hot in the Dutch oven. These beans were the best I've ever made, the other fellows mentioned they were outstanding. My question, do you think it was the spring water or maybe the mesquite coals that made the difference? Expert advice/opinions and pontification will be much appreaciated. I want to be able to consistently do this. Yes, I make good/o.k Frijoles a la Charra often but what made them so great this time? Thanks, doc |
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Frijoles a la Charra - Expert advice/opinions and pontifications sought
"William Jennings" > wrote in message ... > Hi everybody!! > > I need need some expert advice concerning the referenced subject. In brief, > recently camping on the beach on a fishing trip ---snip--- In my humble opinion it was the tender loving care you gave this particular dish at that particular time. I'm serious. If you ever saw the movie Agua Para Chocolate you will get an idea of just how the cook's attitude affects the food they cook when it gets into the guest's stomach and system. I refuse to cook when I'm angry and I refuse to eat from a kitchen where I know the cook is in a bad mood or angry. I think this is another area where 'real' Mexican food comes into play. You have to have respect for the ingredients you put into your cooking. When I sort my beans I think of the vines and pods where they came from and in that visualization I guess I give thanks for the gift. When I chop the onion the same thing. Don't laugh! Cooking, to me, is an act of love and respect for both the ingredients and for the people I will be feeding. Enough said. Wayne www.rcsailcars.com |
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Frijoles a la Charra - Expert advice/opinions and pontifications sought
"Wayne Lundberg" > wrote in message ... > > "William Jennings" > wrote in message > ... > > Hi everybody!! > > > > I need need some expert advice concerning the referenced subject. In > brief, > > recently camping on the beach on a fishing trip > ---snip--- > > In my humble opinion it was the tender loving care you gave this particular > dish at that particular time. *snip* I agree with you, Wayne. I've always thought the cook's mood at the time has a lot to do with the final outcome of the dish. Recipes can seem to be prepared exactly the same way on different occasions, but one tastes better than the other. I have served dishes to customers on a "good mood" day and received rave reviews. Then, they come back and request it again on a "bad mood" day and it comes out good, but they say "it just wasn't the same as last time". I try to promote another dish on the "bad mood" days, lol. This also re-enforces why it is good advice to plan ahead, remain calm and focused, and enjoy cooking. The food will likely be served at it's best. "Happy Cooking" Misschef |
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Frijoles a la Charra - Expert advice/opinions and pontifications sought
I'd love to sit at your table!
Wayne "Misschef" > wrote in message hlink.net... > > "Wayne Lundberg" > wrote in message > ... > > > > "William Jennings" > wrote in message > > ... > > > Hi everybody!! > > > > > > I need need some expert advice concerning the referenced subject. In > > brief, > > > recently camping on the beach on a fishing trip > > ---snip--- > > > > In my humble opinion it was the tender loving care you gave this > particular > > dish at that particular time. > > *snip* > > I agree with you, Wayne. I've always thought the cook's mood at the time > has a lot to do with the final outcome of the dish. Recipes can seem to be > prepared > exactly the same way on different occasions, but one tastes better than the > other. > I have served dishes to customers on a "good mood" day and received rave > reviews. > Then, they come back and request it again on a "bad mood" day and it comes > out good, > but they say "it just wasn't the same as last time". I try to promote > another dish on the > "bad mood" days, lol. > This also re-enforces why it is good advice to plan ahead, remain calm and > focused, and > enjoy cooking. The food will likely be served at it's best. > > "Happy Cooking" Misschef > > |
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Frijoles a la Charra - Expert advice/opinions and pontifications sought
On Wed, 22 Oct 2003 19:32:51 -0500, "William Jennings"
> wrote: >Expert advice/opinions and pontification will be much appreaciated. I want >to be able to consistently do this. Yes, >I make good/o.k Frijoles a la Charra often but what made them so great this >time? > >Thanks, >doc doc, I enjoyed and agreed with what both Wayne and Misschef said. I can add only two things. First, maybe the long, slow cooking helped bring out the flavors of all those wonderful and compatible ingredients, something that may not happen when you (the collective "you") cook beans rapidly on the stove to get them done as soon as possible. That might account for why beans and soup often taste better the next day. (I'm going to test that hypothesis with my next pot of beans.) Also, if you're like I used to be when I was doing lots of field work and camping, all that fresh air and strenuous activity just makes food taste better. I still think back to how good some of the simplest meals tasted when I was out of the kitchen and in camp. Do you do much dutch oven cooking? I used to be friends in Idaho with a couple who took people on float trips on the Salmon River. The "she" of the couple was a good and versatile cook with dutch ovens, and used them for breakfast and dinner every day on the river. David |
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Frijoles a la Charra - Expert advice/opinions and pontifications sought
Great, just great answers from all of you! I cooked another pot of beans in
the crock pot today. This morning I dropped off two water samples at a environmental lab, got a friend. I will report back the results. No time at the moment. Thank you all! doc "David Wright" > wrote in message ... > On Wed, 22 Oct 2003 19:32:51 -0500, "William Jennings" > > wrote: > > >Expert advice/opinions and pontification will be much appreaciated. I want > >to be able to consistently do this. Yes, > >I make good/o.k Frijoles a la Charra often but what made them so great this > >time? > > > >Thanks, > >doc > > doc, > > I enjoyed and agreed with what both Wayne and Misschef said. I can add > only two things. > > First, maybe the long, slow cooking helped bring out the flavors of > all those wonderful and compatible ingredients, something that may not > happen when you (the collective "you") cook beans rapidly on the stove > to get them done as soon as possible. That might account for why beans > and soup often taste better the next day. (I'm going to test that > hypothesis with my next pot of beans.) > > Also, if you're like I used to be when I was doing lots of field work > and camping, all that fresh air and strenuous activity just makes food > taste better. I still think back to how good some of the simplest > meals tasted when I was out of the kitchen and in camp. > > Do you do much dutch oven cooking? I used to be friends in Idaho with > a couple who took people on float trips on the Salmon River. The "she" > of the couple was a good and versatile cook with dutch ovens, and used > them for breakfast and dinner every day on the river. > > David |
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Frijoles a la Charra - Expert advice/opinions and pontifications sought
"William Jennings" > wrote in message ... > Hi everybody!! > > I need need some expert advice concerning the referenced subject. In brief, > recently camping on the beach on a fishing trip > I used bottled spring water to soak and cook the beans. I cooked them long > and slow over mesquite coals in a covered Dutch oven using this recipe: > > 1 1/2 lbs.. Pinto beans,cleaned and washed > 1 gallon spring water > Approx. 3/4 lb. lean bacon pieces, chopped into 1 inch squares > 1/2 C. plus 1 Tbsp. fresh Garlic, chopped fine > 4 Tbsp. Cilantro plus 1/8 C. Cilantro, chopped fine > 1 C. White onions, chopped > 1 Tbsp. Cumin ( toasted and ground) > 1 teaspoon (approx) Chile Petin > 1/2 gallon spring water > 1 1/2 Tbsp. Salt > 2 C. roasted Roma tomatoes, chopped > > Preparation: > I soaked the beans in the spring water overnight then drained and replaced > with fresh spring water. > The bacon was fried crisp and 1/2 C. chopped garlic, 3 Tbsp.cilantro, and > chopped onions were added > to the and cooked until the onions were transparent then I added the beans, > cumin, and chili powder. > The beans were covered with approx. 2 inches of spring water, covered and > cooked slow about 2.5 hours > when I added the tomatoes, remaining garlic, and cilantro. This was cooked > another 30 minutes and set > about 30 minutes before we begin to eat.... they were still hot in the Dutch > oven. > > These beans were the best I've ever made, the other fellows mentioned they > were outstanding. My question, > do you think it was the spring water or maybe the mesquite coals that made > the difference? > > Expert advice/opinions and pontification will be much appreaciated. I want > to be able to consistently do this. Yes, > I make good/o.k Frijoles a la Charra often but what made them so great this > time? > > Thanks, > doc IMHO I believe there are several factors. 1. Changing the water is always recommended. 2. Since the beans were cooked in a Dutch oven, I presume the lid was on for all (most) of the cooking I doubt if the smoke or smoky flavor entered that way. 3. It certainly is a great recipe. 4. Without knowing the chemical composition of the water it is very hard to say if there was an effect from the water. Now having said that, the attributes of New York City food some think is attributable to the NYC tap water which BTW does taste WONDERFUL. 5. The final point is if you were "camping" then the air was likely to be fresher and your senses, smell and taste may have recovered from an urban environment. Additionally, vacations often jade all of our experiences as much of the day to day stress is removed. Unfortunately many people believe the change in feelings come from the vacation location and not the absence of stress. In short when you feel good food tastes great. Dimitri |
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Frijoles a la Charra - Expert advice/opinions and pontifications sought
"Dimitri" > wrote in message om... I still have no time but this may interest some: http://ruhlman.com/books/soul.htm What Wayne said about "Agua Para Chocolate", reminded me of having read " The Soul of a Chef". Thanks, doc > IMHO I believe there are several factors. > > 1. Changing the water is always recommended. > 2. Since the beans were cooked in a Dutch oven, I presume the lid was on > for all (most) of the cooking I doubt if the smoke or smoky flavor entered > that way. > 3. It certainly is a great recipe. > 4. Without knowing the chemical composition of the water it is very hard > to say if there was an effect from the water. Now having said that, the > attributes of New York City food some think is attributable to the NYC tap > water which BTW does taste WONDERFUL. > 5. The final point is if you were "camping" then the air was likely to be > fresher and your senses, smell and taste may have recovered from an urban > environment. > > Additionally, vacations often jade all of our experiences as much of the day > to day stress is removed. Unfortunately many people believe the change in > feelings come from the vacation location and not the absence of stress. > > In short when you feel good food tastes great. > > Dimitri > > |
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Frijoles a la Charra - Expert advice/opinions and pontifications sought
"William Jennings" > wrote in message ... > > "Dimitri" > wrote in message > om... > > > I still have no time but this may interest some: > http://ruhlman.com/books/soul.htm > What Wayne said about "Agua Para Chocolate", reminded me of having read " > The Soul of a Chef". > > Thanks, > doc Interesting - I collect cook books - my collection starts in the mid 1700's. IMHO if you follow the culture and the evolution of the food both become inseparable. As example, Mexico like the United Sates us a melting pot of regional Indian cultures, influences by the French (great breads in Mexico), The Spanish of course and the Germans with their Breweisters (Great beer from Mexico). On and on it goes with every culture. Now we pay $10.00 for a fancy pickle some toast and a slice of what the farmers did to preserve the organ meat without refrigeration. It's called a pate. Dimitri |
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Frijoles a la Charra - Expert advice/opinions and pontifications sought
"David Wright" > wrote in message > Also, if you're like I used to be when I was doing lots of field work > and camping, all that fresh air and strenuous activity just makes food > taste better. I still think back to how good some of the simplest > meals tasted when I was out of the kitchen and in camp. Yes, most often this is the case, good, simple outdoor eating. > Do you do much dutch oven cooking? I used to be friends in Idaho with > a couple who took people on float trips on the Salmon River. The "she" > of the couple was a good and versatile cook with dutch ovens, and used > them for breakfast and dinner every day on the river. Yes, I have a good assortment of cast iron pots, skillets and Dutch ovens. It's heavy but it's what does the job. We use something call a "disko", a tractor plow disk welded closed at the bottom with a raised lip 3". This sits above the fire on a easy to break down steel re-bar tripod for deep frying fish. A "disko" is concave and maintains that 365 degrees while cooking a mess of fish. It originates from the Mexican ranch workers deep frying cracklings. This keeps the very hot oil off the beach sand or tenative jackleg rig providing a safe, stable work area. A Dutch oven will make everything from beans to great pineapple up-side down cake with that great carmelized brown sugar topping. I just let it sit a few minutes and insert a plate on the cake before turning it over. This last about 5 minutes with four sport fisherman. Welders gloves makes working with the Dutch ovens easy and effective. doc |
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Frijoles a la Charra - Expert advice/opinions and pontifications sought
"Wayne Lundberg" > wrote in message news:%8Tlb.11869$Ec1.1074291@bgtnsc05- > In my humble opinion it was the tender loving care you gave this particular > dish at that particular time. I'm serious. And you are dead right! We ought to sit down with a good cutting board, proper knifes taking full measures cleaning, slicing and cutting stuff or selecting his spices. If you ever saw the movie Agua > Para Chocolate you will get an idea of just how the cook's attitude affects > the food they cook when it gets into the guest's stomach and system. Yes, but I didn't think of it at the time. That house where much of the movie was filmed is located about 5 miles across the Amistad Dam International bridge over the Rio Bravo (Grande) from Del Rio, Texas. Ol' doc had a little lady friend associated with that movie.... and my system (back in the time of Room Service and "Boiling hot water for chocolate nights and days." :-) Now an old man, I just pick the freshest and most flavored vegetables I can find and cut or chop them carefully.... and laughs :- doc |
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Frijoles a la Charra - Expert advice/opinions and pontificationssought
William Jennings wrote:
> "David Wright" > wrote in message > > >>Also, if you're like I used to be when I was doing lots of field work >>and camping, all that fresh air and strenuous activity just makes food >>taste better. I still think back to how good some of the simplest >>meals tasted when I was out of the kitchen and in camp. > > > Yes, most often this is the case, good, simple outdoor eating. > > >>Do you do much dutch oven cooking? I used to be friends in Idaho with >>a couple who took people on float trips on the Salmon River. The "she" >>of the couple was a good and versatile cook with dutch ovens, and used >>them for breakfast and dinner every day on the river. > > > Yes, I have a good assortment of cast iron pots, skillets and Dutch ovens. > It's heavy but it's what does the job. > We use something call a "disko", a tractor plow disk welded closed at the > bottom with a raised lip 3". This sits above the fire > on a easy to break down steel re-bar tripod for deep frying fish. A "disko" > is concave and maintains that 365 degrees while cooking a mess of fish. It > originates from the Mexican ranch workers deep frying cracklings. This > keeps the very hot oil off the beach sand or tenative jackleg rig providing > a safe, stable work area. > > A Dutch oven will make everything from beans to great pineapple up-side down > cake with that great carmelized > brown sugar topping. I just let it sit a few minutes and insert a plate on > the cake before turning it over. This last about 5 minutes with four sport > fisherman. Welders gloves makes working with the Dutch ovens easy and > effective. > > doc > > Speaking of deep-freid cracklings, does anyone have a recipe for this? jim |
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Frijoles a la Charra - Expert advice/opinions and pontifications sought
"Jim Lane" > wrote in message ... > Speaking of deep-freid cracklings, does anyone have a recipe for this? Yes, I've watched them do it and discussed making them with several hands. I'll send a recipe or two tomorrow. The only hard part is finding good, fresh pig skin. Btw, this is something you want to do out of doors. Might be best to check out your local country meat packing plant. In Spanish it's called Chicharon. doc |
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Chicharon or Pork Cracklings
"Jim Lane" > wrote in message ... > Speaking of deep-freid cracklings, does anyone have a recipe for this? Chicharon or Pork Cracklings Approx. 3 cups lightly salted water to 2 lb. pork rind cut into strips or 1inch squares are slow boiled approx. 30 minutes. These can be deep fried after air drying on a pan until crisp or baked in the oven for approx. 3 hours at 300 degrees F then deep fried in peanut oil ( 360 degrees) so they puff. doc |
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Chicharon or Pork Cracklings
"William Jennings" > wrote in message news > > "Jim Lane" > wrote in message > ... > > > Speaking of deep-freid cracklings, does anyone have a recipe for this? > > > Chicharon or Pork Cracklings > > Approx. 3 cups lightly salted water to 2 lb. pork rind cut into strips or > 1inch squares are slow boiled approx. 30 minutes. > > These can be deep fried after air drying on a pan until crisp or baked in > the oven for approx. 3 hours at 300 degrees F then deep fried in peanut oil > ( 360 degrees) so they puff. > > > doc > > Crackings is the solids left from rendering lard. Chicharon or fried pig skins are something different. We used crackings for cornbread and they are small slightly hard pieces of meat and skin, not like the puffed up fried pig skins. They may be the samething, but I have never seen puffed cracklings. > -- William Barfieldsr > > > > |
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Chicharon or Pork Cracklings
"A1 WBarfieldsr" > wrote in message ...> > Crackings is the solids left from rendering lard. Chicharon or fried pig > skins are something different. We used crackings for cornbread and they are > small slightly hard pieces of meat and skin, not like the puffed up fried > pig skins. They may be the samething, but I have never seen puffed > cracklings. There are a number of products going under similar and often misleading names. I agree with your statement. You can find huge chicharon's all puffed up here in the local stores (South Texas.) Along the boarder plex and on the ranches they still make crackings, at least the ones I described. I have no use for those large puffy BBQ'ed flavored snack foods found on racks at truck stops. They also sometimes deep fry tripe, see: http://www.tripesite.com/lore.html Btw: You can take good crackings (the small tight one's) and drop a small handful in boiling water to soften for 10 or 15 minutes. Let these dry on newspaper then slowly re-fry. The small amout of oil given off is highly flavored and great for scrambled eggs. When the eggs just begin to set put the chopped chicharones in and mix. These make great breakfast tacos with a nice green sauce..... doc |
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Chicharon or Pork Cracklings
"William Jennings" > wrote in message news > > "A1 WBarfieldsr" > wrote in message > ...> > Crackings is the solids > left from rendering lard. Chicharon or fried pig > > skins are something different. We used crackings for cornbread and they > are > > small slightly hard pieces of meat and skin, not like the puffed up fried > > pig skins. They may be the samething, but I have never seen puffed > > cracklings. > > There are a number of products going under similar and often misleading > names. I agree with your statement. You can find huge chicharon's all > puffed up here in the local stores (South Texas.) Along the boarder plex > and on the ranches they still > make crackings, at least the ones I described. I have no use for those > large puffy BBQ'ed flavored snack foods found on racks at truck stops. They > also sometimes deep fry tripe, see: http://www.tripesite.com/lore.html > > Btw: You can take good crackings (the small tight one's) and drop a small > handful in boiling water to soften for 10 or 15 minutes. Let these dry on > newspaper then slowly re-fry. The small amout of oil given off is highly > flavored and great for > scrambled eggs. When the eggs just begin to set put the chopped chicharones > in and mix. These make great breakfast tacos > with a nice green sauce..... > > doc > That's a great site, thanks for posting it. Do you think the commercially packaged crackings would work with the eggs as you stated above? I haven't rendered lard in along time. > -- William Barfieldsr |
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Chicharon or Pork Cracklings
"William Jennings" > wrote in message news > > "Jim Lane" > wrote in message > ... > > > Speaking of deep-freid cracklings, does anyone have a recipe for this? > > > Chicharon or Pork Cracklings > > Approx. 3 cups lightly salted water to 2 lb. pork rind cut into strips or > 1inch squares are slow boiled approx. 30 minutes. > > These can be deep fried after air drying on a pan until crisp or baked in > the oven for approx. 3 hours at 300 degrees F then deep fried in peanut oil > ( 360 degrees) so they puff. > > > doc > > I got these off Rec.food.recipes NG and thought they would be appropriate to the Crackling post. Crackling Cookies Mom's Crackling Cookies Crackling Cookies Crackling Cookies Crackling Cookies 2 cup cracklings 1 cup raisins 1 cup brown sugar 1 cup white sugar 2 eggs 2 tsp. soda in 1/2 cup hot water 1 tsp. cinnamon 1/2 tsp. salt 1 tsp. vanilla 2 1/2 cup flour Grind first two ingredients together. Add remaining ingredients. Drop on cookie sheet and bake 12 to 15 minutes at 350 degrees. Mom's Crackling Cookies 2 eggs, beaten lightly 2 cup sugar 2 cup cracklings Pinch of salt 1/2 tsp. nutmeg 1 tsp. cinnamon 1 cup sour milk 1 tsp. soda 4 cup flour 1/2 cup raisins 1/2 cup nuts Blend together 2 eggs, beaten lightly and 2 cup sugar Add cracklings, salt, nutmeg, cinnamon and sour milk Mix and add soda and flour. Add raisins and nuts Drop from spoon. Bake for 10-12 minutes at 350 degrees. Crackling Cookies 2 cup sugar 1 cup syrup 1 cup molasses 3 cup cracklings 2 tsp. soda 2 eggs 1 tsp. lemon juice 1/2 tsp. nutmeg 1/2 tsp. ginger 1/2 tsp. cinnamon 1/2 tsp. cloves 6 cup flour Mix all well. Drop on cookie sheet and bake at 350 degrees. Crackling Cookies 2 1/2 cup cracklings 2 eggs 1 tsp. vanilla 1/2 tsp. salt 1 1/2 tsp. cinnamon 1 1/2 tsp. soda Nuts or raisins (opt.) 1 1/2 cup brown sugar 3/4 cup buttermilk 3 Tbsp. corn syrup 1 tsp. nutmeg 1/2 tsp. cream of tartar 2 cup flour Mix together. Drop by spoonfuls. Bake at 350 degrees for about 15 minutes. > > -- William Barfieldsr > > > |
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Chicharon or Pork Cracklings & Criminal Toco's
"A1 WBarfieldsr" > wrote in message ... > That's a great site, thanks for posting it. Do you think the commercially > packaged crackings would work with the eggs as you stated above? I haven't > rendered lard in along time. > > -- > William Barfieldsr Hombre, That's all I use! I shop for a local brand that is very meaty without a lot of fat. Have you considered how hard it is to find good salt pork much less what is known as "Fat Back" these days? I recall seeing canned pig skin that was in one piece that rolled out flat..... once! Try that taco with a homemade green sauce more on the cilantro/chile petin side in some fresh homemade, soft, thick flour tortillas. I made these twiceon my last fishing trip and the fellows always want them. I'm now the camp cook among three other good camp/hunting/fishing friends. Sadly, I used to be the hardcore terminal sport fisherman "doc". I'm sometimes reminded, by a "Where's "Cookie" oh, I mean doc?! Whoops, think I just commited a sin on alt.food.mexican....... illegal alien toco's O.K I'm sorry ... I'll refund your money and give you a neat site: http://tinyurl.com/qe6n" This stuff definitely computes. doc |
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Chicharon or Pork Cracklings
A1, perhaps this NG should have a little rule about posting your weight with
recipes! :-) doc "A1 WBarfieldsr" > wrote in message news > > > > "William Jennings" > wrote in message > news > > > > "Jim Lane" > wrote in message > > ... > > > > > Speaking of deep-freid cracklings, does anyone have a recipe for this? > > > > > > Chicharon or Pork Cracklings > > > > Approx. 3 cups lightly salted water to 2 lb. pork rind cut into strips > or > > 1inch squares are slow boiled approx. 30 minutes. > > > > These can be deep fried after air drying on a pan until crisp or baked > in > > the oven for approx. 3 hours at 300 degrees F then deep fried in peanut > oil > > ( 360 degrees) so they puff. > > > > > > doc > > > > I got these off Rec.food.recipes NG and thought they would be appropriate > to the Crackling post. > > Crackling Cookies > Mom's Crackling Cookies > Crackling Cookies > Crackling Cookies > > Crackling Cookies > > 2 cup cracklings > 1 cup raisins > 1 cup brown sugar > 1 cup white sugar > 2 eggs > 2 tsp. soda in 1/2 cup hot water > 1 tsp. cinnamon > 1/2 tsp. salt > 1 tsp. vanilla > 2 1/2 cup flour > > Grind first two ingredients together. Add remaining ingredients. Drop on > cookie sheet and bake 12 to 15 minutes at 350 degrees. > > > > Mom's Crackling Cookies > > 2 eggs, beaten lightly > 2 cup sugar > 2 cup cracklings > Pinch of salt > 1/2 tsp. nutmeg > 1 tsp. cinnamon > 1 cup sour milk > 1 tsp. soda > 4 cup flour > > 1/2 cup raisins > 1/2 cup nuts > > > Blend together 2 eggs, beaten lightly and 2 cup sugar > Add cracklings, salt, nutmeg, cinnamon and sour milk > Mix and add soda and flour. Add raisins and nuts > Drop from spoon. Bake for 10-12 minutes at 350 degrees. > > Crackling Cookies > > 2 cup sugar > 1 cup syrup > 1 cup molasses > 3 cup cracklings > 2 tsp. soda > 2 eggs > 1 tsp. lemon juice > 1/2 tsp. nutmeg > 1/2 tsp. ginger > 1/2 tsp. cinnamon > 1/2 tsp. cloves > 6 cup flour > > Mix all well. Drop on cookie sheet and bake at 350 degrees. > > > > Crackling Cookies > > 2 1/2 cup cracklings > 2 eggs > 1 tsp. vanilla > 1/2 tsp. salt > 1 1/2 tsp. cinnamon > 1 1/2 tsp. soda > Nuts or raisins (opt.) > 1 1/2 cup brown sugar > 3/4 cup buttermilk > 3 Tbsp. corn syrup > 1 tsp. nutmeg > 1/2 tsp. cream of tartar > 2 cup flour > > Mix together. Drop by spoonfuls. Bake at 350 degrees for about 15 > minutes. > > > > > > > -- > William Barfieldsr > > > > > > > |
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Chicharon or Pork Cracklings
William Jennings on 24 Oct 2003 suggested:
> > "Jim Lane" > wrote in message > ... > >> Speaking of deep-freid cracklings, does anyone have a recipe for >> this? > > > Chicharon or Pork Cracklings > > Approx. 3 cups lightly salted water to 2 lb. pork rind cut into > strips or > 1inch squares are slow boiled approx. 30 minutes. > > These can be deep fried after air drying on a pan until crisp or > baked in > the oven for approx. 3 hours at 300 degrees F then deep fried in > peanut oil ( 360 degrees) so they puff. > > > doc > I'm not familiar with "Pork Cracklings", but I am familiar with Chicharron, and how to make it, as my grandparents and uncles used to raise pigs, and make chicharron from the freshly slaughtered animal. We used to skin the animal, and tried to keep the skin as contiguous and large as possible. then the skin was dropped into very hot oil in a "cazo", a very large metal "pot", for lack of a better term. There was no exact time it remained in the oil, you just eyeballed it, and could tell when it was ready. --Douglas |
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Chicharon or Pork Cracklings
Douglas S. Ladden on 24 Oct 2003 suggested:
> William Jennings on 24 Oct 2003 suggested: > >> >> "Jim Lane" > wrote in message >> ... >> >>> Speaking of deep-freid cracklings, does anyone have a recipe for >>> this? >> >> >> Chicharon or Pork Cracklings >> >> Approx. 3 cups lightly salted water to 2 lb. pork rind cut into >> strips or >> 1inch squares are slow boiled approx. 30 minutes. >> >> These can be deep fried after air drying on a pan until crisp or >> baked in >> the oven for approx. 3 hours at 300 degrees F then deep fried in >> peanut oil ( 360 degrees) so they puff. >> >> >> doc >> > I'm not familiar with "Pork Cracklings", but I am familiar > with > Chicharron, and how to make it, as my grandparents and uncles used to > raise pigs, and make chicharron from the freshly slaughtered animal. > We used to skin the animal, and tried to keep the skin as contiguous > and large as possible. then the skin was dropped into very hot oil in > a "cazo", a very large metal "pot", for lack of a better term. There > was no exact time it remained in the oil, you just eyeballed it, and > could tell when it was ready. > I just want to correct one thing I said above. The "hot oil" is actually the lard from the animal itself. Not sure why that didn't click when I made the original post. --Douglas |
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Frijoles a la Charra - Expert advice/opinions and pontifications sought
That's the way to go!
"William Jennings" > wrote in message ... > > "Wayne Lundberg" > wrote in message > news:%8Tlb.11869$Ec1.1074291@bgtnsc05- > |
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Chicharon or Pork Cracklings
Sadly, the last time I saw one of those old large ranch black cast iron
kettles it was serving up pink geraniums as lawn art. As a kid my grandmother had one near the cistern. During the war they would dip freshly murdered chickens in that hot water to remove the feathers. I was more interested in chickens running around headless, hitting the butane tank, getting up to run again and looking forward to fried chicken or chicken and dumplings. Every so often my grandmother would let one run around headless if my mother wasn't around. We rasied a few beef, milk cows, chickens and hogs before Safeway came in. Heck, you don't even see many gardens in the country these days. My first real taste of making good stuff to eat was churning butter after school watching American Bandstand. P.E.T.A does stand for People Easting Tasty Animals..... right? doc "Douglas S. Ladden" > wrote in message . 16... > Douglas S. Ladden on 24 Oct 2003 suggested: > > > William Jennings on 24 Oct 2003 suggested: > > > >> > >> "Jim Lane" > wrote in message > >> ... > >> > >>> Speaking of deep-freid cracklings, does anyone have a recipe for > >>> this? > >> > >> > >> Chicharon or Pork Cracklings > >> > >> Approx. 3 cups lightly salted water to 2 lb. pork rind cut into > >> strips or > >> 1inch squares are slow boiled approx. 30 minutes. > >> > >> These can be deep fried after air drying on a pan until crisp or > >> baked in > >> the oven for approx. 3 hours at 300 degrees F then deep fried in > >> peanut oil ( 360 degrees) so they puff. > >> > >> > >> doc > >> > > I'm not familiar with "Pork Cracklings", but I am familiar > > with > > Chicharron, and how to make it, as my grandparents and uncles used to > > raise pigs, and make chicharron from the freshly slaughtered animal. > > We used to skin the animal, and tried to keep the skin as contiguous > > and large as possible. then the skin was dropped into very hot oil in > > a "cazo", a very large metal "pot", for lack of a better term. There > > was no exact time it remained in the oil, you just eyeballed it, and > > could tell when it was ready. > > > I just want to correct one thing I said above. The "hot oil" is > actually the lard from the animal itself. Not sure why that didn't > click when I made the original post. > > --Douglas |
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Chicharon or Pork Cracklings
William Jennings on 24 Oct 2003 suggested:
[TOP POSTING FIXED] > "Douglas S. Ladden" > wrote in message > . 16... >> Douglas S. Ladden on 24 Oct 2003 suggested: >> >> > I'm not familiar with "Pork Cracklings", but I am >> > familiar with >> > Chicharron, and how to make it, as my grandparents and uncles used >> > to raise pigs, and make chicharron from the freshly slaughtered >> > animal. We used to skin the animal, and tried to keep the skin as >> > contiguous and large as possible. then the skin was dropped into >> > very hot oil in a "cazo", a very large metal "pot", for lack of a >> > better term. There was no exact time it remained in the oil, you >> > just eyeballed it, and could tell when it was ready. >> > >> I just want to correct one thing I said above. The "hot oil" is >> actually the lard from the animal itself. Not sure why that didn't >> click when I made the original post. >> >> --Douglas > > Sadly, the last time I saw one of those old large ranch black cast > iron kettles it was serving up pink geraniums as lawn art. The cazo we used was likely stainless steel, though I guess it could have been aluminum. I tried looking for a picture of one on the net, but couldn't find a good, representative one. I know it was not cast iron, as it was no where near as heavy or as thick as cast iron would be, nor was it black. > As a kid my grandmother had one near the cistern. During the war > they would dip freshly murdered chickens in that hot water to remove > the feathers. It works almost the same with pigs. Right after killing them, you pour boiling water on them, and shave them, so you don't get hair in the chicharron. > I was more interested in chickens running around > headless, hitting the butane tank, getting up to run again and > looking forward to fried chicken or chicken and dumplings. Every so > often my grandmother would let one run around headless if my mother > wasn't around. We rasied a few beef, milk cows, chickens and hogs > before Safeway came in. We had pigs, turkeys, chickens, and I think when I was really young we had cows, too, but that memory is unclear. > Heck, you don't even see many gardens in the > country these days. It's true. I gave up gardening when my rabbits and the neighborhood squirrels conspired against me, to eat everything before they yielded any fruit. > P.E.T.A does stand for People Easting Tasty Animals..... right? Sounds like a wonderful .sig to use in the right NGs. *laf* --Douglas |
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Chicharon or Pork Cracklings
"Douglas S. Ladden" > wrote in message > > It's true. I gave up gardening when my rabbits and the > neighborhood squirrels conspired against me, to eat everything before > they yielded any fruit. > I can recall having squirrel and dumplings often at a boyhood friend's house when I was about 12 years old. The dogs got most the rabbits. Btw, I stopped by the store and picked up a bag of "Chicharones" which is also labled "Pork Crackins" (no -g-) Yes, I remember chicharones were cooked in their own rendered fat. The recipe I gave was for home style chicharones. You know I can't rightly recall the last time I saw a real pig. I did see a live Russian bore on the Aransas Refuge a year back with tusk about 6" long. He was just observable for a few seconds before he slipped back in the brush. My girlfriend wouldn't get out of the truck until we got back to Seadrift. She thought it should be against the law to let something that big, mean and ugly be allowed to run free. doc |
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Frijoles a la Charra - Expert advice/opinions and pontifications sought
"Dimitri" > wrote in message news > Interesting - I collect cook books - my collection starts in the mid 1700's. > IMHO if you follow the culture and the evolution of the food both become > inseparable. As example, Mexico like the United Sates us a melting pot of > regional Indian cultures, influences by the French (great breads in Mexico), > The Spanish of course and the Germans with their Breweisters (Great beer > from Mexico). On and on it goes with every culture. Now we pay $10.00 for > a fancy pickle some toast and a slice of what the farmers did to preserve > the organ meat without refrigeration. It's called a pate. You're dead on Dimitri. Spices was part and parcel of Marco Polo's trip and the Columbus journey. I also collect cook books and enjoy the reading the history. I also like Vietnamese foods and do some myself. I was very surprised to learn the Vietnamese fish sauce I enjoy was very well known to the Roman's as Garum. The kids in Mexico these days rather have "Bimbo" sliced white bread now instead of corn tortillas. Our fast foods, McDonalds and the like, have really made an impact from what I see. doc |
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Chicharon or Pork Cracklings
William Jennings on 24 Oct 2003 suggested:
> I can recall having squirrel and dumplings often at a boyhood > friend's house when I was about 12 years old. The dogs got most the > rabbits. > I have never eaten squirrel, though I have tried some other critters. The oddest is probably monkey, which I tried in the jungles of Veracruz. And you know, it did NOT taste like chicken. > Btw, I stopped by the store and picked up a bag of "Chicharones" > which is also labled "Pork Crackins" (no -g-) I won't buy the packaged stuff, not even in Mexico. Also, in Mexico, they sell flour-based chicharron, which doesn't taste bad, may be healthier, and yet doesn't compare to the real chicharron. > Yes, I remember chicharones were cooked in their own rendered fat. As are carnitas, another wonderful Mexican food. > You know I can't rightly recall the last time I saw a real pig. I see them every time I go to Mexico, and at the County Fair. > I did see a live Russian bore on the Aransas Refuge a year > back with tusk about 6" long. We supposedly have wild boar in the hills both to the west and east of this valley, though I have never observed them. Mind you, I don't hike in those areas anymore, not since the County Vector Control posted on their website that there are rodents in those areas carrying both Bubonic plague, and Hanta virus. Personally, I would rather face the boar, which I can see and defend against, than the little microbes that attack surreptitiously. --Douglas |
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Chicharon or Pork Cracklings
On Fri, 24 Oct 2003 22:46:41 -0500, "William Jennings"
> wrote: >You know I can't rightly recall the last time I saw a real pig. I did see a >live Russian bore on the Aransas Refuge a year >back with tusk about 6" long. He was just observable for a few seconds >before he slipped back in the brush. Last May, a friend gave me a shoulder-upper arm of a Russian Boar he'd killed on his small ranch near San Antonio. I used some of it to make chorizo and some to make another sausage, and later I was sorry I hadn't made all of it into chorizo. Next time. David |
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Chicharon or Pork Cracklings
On 10/24/03 2:52 PM, in article
, "Douglas S. Ladden" > wrote: > William Jennings on 24 Oct 2003 suggested: > >> >> "Jim Lane" > wrote in message >> ... >> >>> Speaking of deep-freid cracklings, does anyone have a recipe for >>> this? >> >> >> Chicharon or Pork Cracklings >> >> Approx. 3 cups lightly salted water to 2 lb. pork rind cut into >> strips or >> 1inch squares are slow boiled approx. 30 minutes. >> >> These can be deep fried after air drying on a pan until crisp or >> baked in >> the oven for approx. 3 hours at 300 degrees F then deep fried in >> peanut oil ( 360 degrees) so they puff. >> >> >> doc >> > I'm not familiar with "Pork Cracklings", but I am familiar with > Chicharron, and how to make it, as my grandparents and uncles used to > raise pigs, and make chicharron from the freshly slaughtered animal. We > used to skin the animal, and tried to keep the skin as contiguous and > large as possible. then the skin was dropped into very hot oil in a > "cazo", a very large metal "pot", for lack of a better term. There was > no exact time it remained in the oil, you just eyeballed it, and could > tell when it was ready. > > --Douglas Cazos are mainly made of copper because of it's ability to spread heat very quickly, as opposed to steel. |
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Chicharon or Pork Cracklings
Francisco Gaxiola on 25 Oct 2003 suggested:
> Cazos are mainly made of copper because of it's ability to spread > heat very quickly, as opposed to steel. > You may be right, but ours was silver in color, and I'm pretty sure was stainless steel. Also, on the net, the ones I find for sale all seem to be stainless steel. The next time I'm in Mexico, I'll check out the places that make chicharron, and see what kind of cazo they use, and maybe even take pictures. --Douglas |
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Chicharon or Pork Cracklings
"Douglas S. Ladden" > wrote in message The oddest is probably monkey, which I tried in the jungles > of Veracruz. And you know, it did NOT taste like chicken. I lived in Tlacotalpan and spent time in Largo Catemaco where there are monkeys on isla de changos and Alvarado. Haven't had a toco de chango that I know of. Thinking of going back to Tlacotalpan if things haven't changed too much since I left some 20 years ago. doc |
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Frijoles a la Charra - Expert advice/opinions and pontifications sought
As one who makes a pot of frijoles in this style every week, I am convinced
it is the mood that makes the difference and occasionally the variations of ingredients. Today, I made a pot and I think they are not as flavorful as I would like them. I usually add bacon drippings, but didn't have much left in the fridge. They still came out very tasty and my husband crowed over them. I don't always use chili powder or comino because sometimes I add serranos or jalapeños depending on the mood I'm in. Also, other smoked meats can be used other than bacon, like salt pork, deboned ham hocks, a ham bone with some meat left on it or smoked pork neck bones. Trust me boys, I've been making beans since I was knee high to a grasshopper as it is a staple dish in any hispanic household. My suggestion is to try different variations until you come up with a variation that best suits your palate. As for the coals, I think it may have added something to the psychological/palate experience. I remember they always tasted better for some reason when my abuelita (grandma) would make them like that when we'd go to the ranch on weekends to tend to once a week chores as we lived in town. It could also be that we enjoyed them better because it was always a great time that we spent with the abuelos (grandparents) even though we had lots to do, such as your fishing trip was a relaxing and enjoyed time. Molcajete Mama "Dimitri" > wrote in message om... > > "William Jennings" > wrote in message > ... > > Hi everybody!! > > > > I need need some expert advice concerning the referenced subject. In > brief, > > recently camping on the beach on a fishing trip > > I used bottled spring water to soak and cook the beans. I cooked them > long > > and slow over mesquite coals in a covered Dutch oven using this recipe: > > > > 1 1/2 lbs.. Pinto beans,cleaned and washed > > 1 gallon spring water > > Approx. 3/4 lb. lean bacon pieces, chopped into 1 inch squares > > 1/2 C. plus 1 Tbsp. fresh Garlic, chopped fine > > 4 Tbsp. Cilantro plus 1/8 C. Cilantro, chopped fine > > 1 C. White onions, chopped > > 1 Tbsp. Cumin ( toasted and ground) > > 1 teaspoon (approx) Chile Petin > > 1/2 gallon spring water > > 1 1/2 Tbsp. Salt > > 2 C. roasted Roma tomatoes, chopped > > > > Preparation: > > I soaked the beans in the spring water overnight then drained and replaced > > with fresh spring water. > > The bacon was fried crisp and 1/2 C. chopped garlic, 3 Tbsp.cilantro, and > > chopped onions were added > > to the and cooked until the onions were transparent then I added the > beans, > > cumin, and chili powder. > > The beans were covered with approx. 2 inches of spring water, covered and > > cooked slow about 2.5 hours > > when I added the tomatoes, remaining garlic, and cilantro. This was cooked > > another 30 minutes and set > > about 30 minutes before we begin to eat.... they were still hot in the > Dutch > > oven. > > > > These beans were the best I've ever made, the other fellows mentioned they > > were outstanding. My question, > > do you think it was the spring water or maybe the mesquite coals that made > > the difference? > > > > Expert advice/opinions and pontification will be much appreaciated. I > want > > to be able to consistently do this. Yes, > > I make good/o.k Frijoles a la Charra often but what made them so great > this > > time? > > > > Thanks, > > doc > > IMHO I believe there are several factors. > > 1. Changing the water is always recommended. > 2. Since the beans were cooked in a Dutch oven, I presume the lid was on > for all (most) of the cooking I doubt if the smoke or smoky flavor entered > that way. > 3. It certainly is a great recipe. > 4. Without knowing the chemical composition of the water it is very hard > to say if there was an effect from the water. Now having said that, the > attributes of New York City food some think is attributable to the NYC tap > water which BTW does taste WONDERFUL. > 5. The final point is if you were "camping" then the air was likely to be > fresher and your senses, smell and taste may have recovered from an urban > environment. > > Additionally, vacations often jade all of our experiences as much of the day > to day stress is removed. Unfortunately many people believe the change in > feelings come from the vacation location and not the absence of stress. > > In short when you feel good food tastes great. > > Dimitri > > |
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