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Carnitas today on Rick Bayless
There have been questions over the year on making carnitas. I noticed that
Rick Bayless's show on PBS this morning is featuring carnitas. |
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Carnitas today on Rick Bayless
Maybe those folks discussing the pork butt will catch it.. Sometimes they
repeat those PBS shows more then once. Linda "Jay P Francis" > wrote in message ... > There have been questions over the year on making carnitas. I noticed that > Rick Bayless's show on PBS this morning is featuring carnitas. |
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Carnitas today on Rick Bayless
On Sat, 21 Feb 2004 09:15:26 -0800, "Linda" >
wrote: >Maybe those folks discussing the pork butt will catch it.. He's using my method that I mentioned in that thread. Damn I'm good ;-) -sw |
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Carnitas today on Rick Bayless
On Sat, 21 Feb 2004 13:39:10 -0600, Steve Wertz
> wrote: >On Sat, 21 Feb 2004 09:15:26 -0800, "Linda" > >wrote: > >>Maybe those folks discussing the pork butt will catch it.. > >He's using my method that I mentioned in that thread. > >Damn I'm good ;-) Thank goodness! PBS doesn't come in very clearly here and my station doesn't repeat the cooking shows. Even if I'd seen the 'heads up' in time. |
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Carnitas today on Rick Bayless
On Sat, 21 Feb 2004 21:21:31 GMT, Frogleg >
wrote: >On Sat, 21 Feb 2004 13:39:10 -0600, Steve Wertz > wrote: > >>On Sat, 21 Feb 2004 09:15:26 -0800, "Linda" > >>wrote: >> >>>Maybe those folks discussing the pork butt will catch it.. >> >>He's using my method that I mentioned in that thread. >> >>Damn I'm good ;-) > >Thank goodness! PBS doesn't come in very clearly here and my station >doesn't repeat the cooking shows. Even if I'd seen the 'heads up' in >time. Just to clarify, he simmered country [style] ribs in water to cover using just salt, and then let them brown a little in the fat that was left over after the water evaporated. I usually add spices though. -sw -sw |
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Carnitas today on Rick Bayless
I put two frozen pork shoulders in my crockpot this morning and set the time
and cooking temperature to low and 8 hours. About two hours later I checked them and they were nicely on their way to thawing, so, I added a teaspoon of Kosher salt and some home-made chili powder (roasted ancho chiles, seeded and stemmed, and ground fine in a coffee grinder) and two cups of onion slices. This was adjusted to high and 6 hours. At the end of the 6 hours, I had an excellent broth and melt in your mouth tender pork. |
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Carnitas today on Rick Bayless
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Carnitas today on Rick Bayless
Frogleg wrote:
....> I am still roast-impaired. I got my Boston butt on-sale pork roast, ....> I'm thinking my first experiment will be chopping up some of the meat, > putting in a frypan for a last crisping, and adding my homemade red > (chile, not tomato) sauce. I start with a 'scratch' recipe, then work backwards over time, reducing the amount of effort required. For pork, my Albertson's grocery carries an Armour(?) blister packed roast marinated with garlic and onion in 3lb+ sizes. I simply put it in a glass baking dish with 1/4 cup of water and cover. Bake as per instructions. The hardest part is not eating the results as you pull it apart for a recipe like green chili stew. |
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