Gravy's Cooking Thread
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Vitality
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Carnitas are a bit tough to get right, especially if you're doing the pork whole without any post cooking seasoning.Not sure how, but the carnitas just didn't turn out as well, and the salsa verde is bland as hell
It was a decent meal (and my wife who hates flavor/sauce/mexican/flavor/me even liked the carnitas), but it wasn't as good as when I first made it
I guess my best advice for getting it to come out right is to give some of the lean pork you pull off the shoulder a quick sear with a little left over fat and some nice seasoning (cumin/cilantro/lime/cayenne/chili powder/garlic powder etc)
If the pork comes out super liquid style then add some cornstarch to the dry season blend (not much) and it should help the liquid stick to the meat better.
Lime + cilantro in a salsa verda go a long ways for me. Also tomatillo, scoop out the fresh tomatillo meat and use it for a nice zing, don't add the skin as it's hard to eat.
jooka
marco esquandolas
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Lol ... Standard recipe for the most part 1:2 ratio some rices need a bit more or a bit less. I just like how easy it is
Woefully Inept
Ssraeszha Raider
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Here's another chocolate peanut butter swirl one I made a while back. For the Super Bowl I'm going to make a raspberry swirl for the first time.
opiate82
Bronze Squire
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Do you have a crockpot? Here is a super simple recipe that will give you mexican-ish fixings for days:
Step 1: Put Boneless Chicken Breasts in crockpot.
Step 2: Put enough salsa to cover the chicken in crockpot
Step 3: Set on low and ignore for 8ish hours.
Step 4: Shred chicken use it and make tacos, nachos, enchiladas, etc.
Option Step 5: Slice some peppers and onions up, heat in a skillet with some olive oil until tender and throw in crockpot with chicken when it is 30-60 minutes away from being done.
Khane
Got something right about marriage
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Bros, it's supposed to snow like the dickens (turduckens?) here the next few days so I made some bangin chili. But I used canned tomatoes so I don't know if I'm allowed to post here.
Chopped garlic, jalapenos, dried habaneros, green bell peppers, yellow and red onion, cumin, a touch of cardamom, fresh ground black pepper, cayenne, chili powder, 3 lbs of 75/25 ground beef, basil, oregano, one bay leaf and a whole can of chipotles packed in adobo and of course the canned, peeled tomatoes (and some tomato paste).
I'm gonna be poopin' so much.
Chopped garlic, jalapenos, dried habaneros, green bell peppers, yellow and red onion, cumin, a touch of cardamom, fresh ground black pepper, cayenne, chili powder, 3 lbs of 75/25 ground beef, basil, oregano, one bay leaf and a whole can of chipotles packed in adobo and of course the canned, peeled tomatoes (and some tomato paste).
I'm gonna be poopin' so much.
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Vitality
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inb4 The Master with a post of gold on tomatoes:
To my understanding:
Canned tomatoes are canned and sealed immediately after being picked most of the time (or within a short period of time)
"fresh" tomatoes are actually a lot less fresh and more often than not under or over-ripe and harder to work with out side of raw consumption (pico/salsas etc) where you can acid cook them somewhat without over working the already over-ripe meat.
I for one always use canned tomatoes + tomato paste in my chili.
Fresh tomatoes only seem to impart differences in flavor when eaten fresh in a pico (imo) of which I choose the heirloom variety (Black Zebra and variants of it).
To my understanding:
Canned tomatoes are canned and sealed immediately after being picked most of the time (or within a short period of time)
"fresh" tomatoes are actually a lot less fresh and more often than not under or over-ripe and harder to work with out side of raw consumption (pico/salsas etc) where you can acid cook them somewhat without over working the already over-ripe meat.
I for one always use canned tomatoes + tomato paste in my chili.
Fresh tomatoes only seem to impart differences in flavor when eaten fresh in a pico (imo) of which I choose the heirloom variety (Black Zebra and variants of it).
Khane
Got something right about marriage
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That's Doctor Hipster Tomato Certification, thank you very much. I didn't go to Hipster Tomato school for four years for nothing.
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It's the recipe from the first page.
But yeah, I think it's missing both the lime and cilantro (though I'm adding lime and cilantro to the taco itself, but then the salsa doesn't have those flavors). The salsa verde was easy because I just blend the shit out of everything so it's smooth (wooo immersion blender). I think I just need to season the pork better, but I want to go on the more mild flavor for the kids/wife.
Vitality
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On the mild side of thing, I'd just salt and lime (lime salt?) the pork at that point then. Can't really do much to carnitas on the mild side of things outside of that (even garlic can make it a bit off if used by itself).
Seems like you had the right idea though, just constrained by your audience.
Xarpolis
Life's a Dream
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My mother bought my wife and I a Calphalon set of pots and pans for Christmas a few years back. We've never had a "good" set of cookware previously. Anyway, this set is awesome. They had a special where if you gave them back all of the pots and pans that you're replacing, they would send you out a special thing (I don't even remember what it was). Anyway, that special piece went to my mother, and we have no complaints. My wife is an awesome chef. I've never really tried cooking anything but scrambled eggs (I'm fucking awesome at scrambled eggs), so I've always been intimidated in making a would be delicious meal into complete shit.
Anyway, Calphalon is good stuff. And our Zojiroshi rice cooker is totally tits. Granted, my wife is Japanese, and that's what her mom has over in Japan, but I have absolutely no complaints with that thing. We had a cheapy rice cooker when we first got married, and it would always bubble over, making a mess. That's never been an issue with the Zoji.
Anyway, Calphalon is good stuff. And our Zojiroshi rice cooker is totally tits. Granted, my wife is Japanese, and that's what her mom has over in Japan, but I have absolutely no complaints with that thing. We had a cheapy rice cooker when we first got married, and it would always bubble over, making a mess. That's never been an issue with the Zoji.
Lanx
<Prior Amod>
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Well she's japanese, every jap i know has a zojiroshi, does she have a bumpy plastic spoon for rice?
Amazon.com: Japanese Rice Spatula: Rice Spautula: Kitchen Dining
It's amazing, rice doesn't stick to it b/c on the surface it looks like a sex toy, but fuck it, it changed the way i spoon out rice.