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What's cookin', good lookin'?

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Collar_N_Cuffs said:
A thing of beauty!!
Click to expand...

Thank you...
It was VERY nice!

The sauce was Honey and mustard (I used an English mustard rather than a stronger French one) with a 50ml of orange juice. The carrots that were cooked in the sauce were AMAZING.

I'm going to see about roasting veggies in that sauce again...
It was THAT good.
 
Kalamain said:
Thank you...
It was VERY nice!

The sauce was Honey and mustard (I used an English mustard rather than a stronger French one) with a 50ml of orange juice. The carrots that were cooked in the sauce were AMAZING.

I'm going to see about roasting veggies in that sauce again...
It was THAT good.
Click to expand...

I do something similar, but with lime juice instead of mustard for the tanginess. Quite yummy :weneedaYUMYUMicon: :)
 
Collar_N_Cuffs said:
I do something similar, but with lime juice instead of mustard for the tanginess. Quite yummy :weneedaYUMYUMicon: :)
Click to expand...

Lime and Honey?

Do you marinade the joint before hand?
Thats something I didn't do this time... And its something in hindsight I should have done.

I'll chalk that one up to experience.
 
the pico de gallo was store bought. i am always on the lookout for good homemade salsas, though. i love any salsa that involves roasting the veggies.
 
respeito said:
the pico de gallo was store bought. i am always on the lookout for good homemade salsas, though. i love any salsa that involves roasting the veggies.
Click to expand...

Have you ever made a salsa with lightly roasted red onion (cooled and crisp), fresh tomatoes, Spring onions (Scallions?) and spinach?
You mix it with a little lemon juice and serve.

Its a light salsa.... But I enjoyed it.
 
Kalamain said:
Lime and Honey?

Do you marinade the joint before hand?
Thats something I didn't do this time... And its something in hindsight I should have done.

I'll chalk that one up to experience.
Click to expand...

Lime and orange juice and other spices. And i give it a sear in a bit of marinade before slow cooking it. You might want to be a little careful marinating meat in citrus, as it can start to cook, and then get a weird texture....
 
Collar_N_Cuffs and Kalamain, if you're interested, here is the recipe i used. i love when a dish requires very little ingredients and comes through like a champ on the flavor.

i do want to offer this because there were some comments (from the homesick texan blog) about other people's pots burning at the bottom once the liquid cooked off and the fat rendered. it started to happen to me, but what i did to prevent burning was take my pot off the heat, added the pork to a baking dish (i used an aluminum one), then put it under the broiler for about 5-7 minutes to crisp up the outsides.


http://whatsgabycooking.com/homesick-texan-carnitas/
 
respeito said:
Collar_N_Cuffs and Kalamain, if you're interested, here is the recipe i used. i love when a dish requires very little ingredients and comes through like a champ on the flavor.

i do want to offer this because there were some comments (from the homesick texan blog) about other people's pots burning at the bottom once the liquid cooked off and the fat rendered. it started to happen to me, but what i did to prevent burning was take my pot off the heat, added the pork to a baking dish (i used an aluminum one), then put it under the broiler for about 5-7 minutes to crisp up the outsides.


http://whatsgabycooking.com/homesick-texan-carnitas/
Click to expand...

How is it burning on the bottom in a dutch oven?
Are you cooking it without the lid on? Dutch ovens should hold the liquid quite well.
 
Kalamain said:
How is it burning on the bottom in a dutch oven?
Are you cooking it without the lid on? Dutch ovens should hold the liquid quite well.
Click to expand...

i'm so sorry, i should have clarified: i don't own a dutch oven, only a bottom-heavy stainless steel pot, which might explain why my pot was starting to burn because i don't recall having the burner on too high.

thanks for the salsa recipe, i can't wait to try it out. :)
 
respeito said:
i'm so sorry, i should have clarified: i don't own a dutch oven, only a bottom-heavy stainless steel pot, which might explain why my pot was starting to burn because i don't recall having the burner on too high.

thanks for the salsa recipe, i can't wait to try it out. :)
Click to expand...

Then maybe add a tiny bit of water (1 or 2 tablespoons) When there is a half hour to go and put a lid on it.
If your lid isn't a good fit then for that last half hour or so put a piece of silver (Aluminium) foil over the top and put a lid on that and turn the heat off BUT DO NOT TAKE THE POT OFF THE HOT RING.
The meat should continue to cook with the trapped heat.
 
Tonight is a veggie bake...

Its an awesome meal in and of itself. and can be tweaked by amazing amounts to suit anyones taste.

Personally I use a half butternut squash and a full onion and cut out the cheese.

I have also made it with bacon in...That was VERY nice.
I believe that the flour can be replaced with rice flour for GF people. The only thing is that you can't remove the eggs for a vegan meal.

I hope the attachment works...

Normally I would serve it with a salad. but tonight I'm doing chips.... For reasons. ;)
 
Kalamain said:
Tonight is a veggie bake...

Its an awesome meal in and of itself. and can be tweaked by amazing amounts to suit anyones taste.

Personally I use a half butternut squash and a full onion and cut out the cheese.

I have also made it with bacon in...That was VERY nice.
I believe that the flour can be replaced with rice flour for GF people. The only thing is that you can't remove the eggs for a vegan meal.

I hope the attachment works...

Normally I would serve it with a salad. but tonight I'm doing chips.... For reasons. ;)
Click to expand...

Interesting. How big is a tin of corn in your parts?
 
respeito said:
the carnitas i made on 11-2-2014.

http://i166.photobucket.com/albums/u103/nsidemymind/65d18345-a600-467e-ae8c-bf741a044181_zpsebd7cc98.jpg

http://i166.photobucket.com/albums/u103/nsidemymind/ba923f7a-1eea-4f4f-b509-660fc0b86fe2_zpsb3a56760.jpg
Click to expand...

And, respeito, I forgot to say..
Your hand chopped pico de gallo looks lovely! :)
I'm guessing it's hand done. That's how I always do mine... I know it sounds odd, but it just tastes better that way! When you do it in a food processor it just tastes to... watery.

ETA: And to Kalamain, carne = meat. "ita/ito = small or little. Carnitas = little bits of meat, and chunks are traditional. I do mine both ways... sometimes shredding, sometimes just leaving it in chunks. The only thing I don't like it's that some Mexican restaurants leave a lot of fat on the meat. That is also traditional here, but I don't care for it...
 
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Collar_N_Cuffs said:
And, respeito, I forgot to say..
Your hand chopped pico de gallo looks lovely! :)
I'm guessing it's hand done. That's how I always do mine... I know it sounds odd, but it just tastes better that way! When you do it in a food processor it just tastes to... watery.

ETA: And to Kalamain, carne = meat. "ita/ito = small or little. Carnitas = little bits of meat, and chunks are traditional. I do mine both ways... sometimes shredding, sometimes just leaving it in chunks. The only thing I don't like it's that some Mexican restaurants leave a lot of fat on the meat. That is also traditional here, but I don't care for it...
Click to expand...

Hi, sweet one. The pico de gallo was hand chopped, but not by my hands. It was store bought from the deli section, but, like you, I like that they hand chop it.

I'm thinking of making a couple of sweet potato pies on Thursday. I don't have much room (or time) to debate it much longer, but if i do, I'll share pictures.
 
 
seela said:
How do you get the crust so lovely, neat and even? :)

Mine always look like crap, because mostly pastry hates me and I don't care as long as it tastes good.
Click to expand...

^^^What she said!^^^

I can't do pastry for toffee... :(

Is the recipe like this one?
 
seela said:
How do you get the crust so lovely, neat and even? :)

Mine always look like crap, because mostly pastry hates me and I don't care as long as it tastes good.
Click to expand...

Kalamain said:
^^^What she said!^^^

I can't do pastry for toffee... :(

Is the recipe like this one?
Click to expand...

I cheated, I'm sorry. :(

I've never made pie crust from scratch before, for some reason it intimidates me. So I used store bought pie shells by Marie Callender's.
 
respeito said:
I cheated, I'm sorry. :(

I've never made pie crust from scratch before, for some reason it intimidates me. So I used store bought pie shells by Marie Callender's.
Click to expand...

I don't think you can get crusts that look so good here. :)

I like baking, but pie crust is just something that I cannot make. It always tastes good, but it never looks pretty.
 
seela said:
I don't think you can get crusts that look so good here. :)

I like baking, but pie crust is just something that I cannot make. It always tastes good, but it never looks pretty.
Click to expand...

Don't feel bad... I can't do it either.

At least yours tastes good... Mine is 'ok'. :D

respeito said:
I cheated, I'm sorry. :(

I've never made pie crust from scratch before, for some reason it intimidates me. So I used store bought pie shells by Marie Callender's.
Click to expand...

I am shocked and chagrined.

Actually given the choice I would buy one too.... But only because my recipe says to do it!
I always follow the recipe! ;)
 
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