Text 19839, 103 rader
Skriven 2007-08-30 19:47:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: stuf 70
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 HN> not much other than price in my book...seems like there's never an 
 HN> inexpensive Korean Restaurant.

The prices are fair, but there aren't any bargains. I sometimes
wonder if the Korean community doesn't get a secret discount.

 HN> I cooked most of the day.....15 slabs of ribs (all eaten by 2pm), 20
 HN> cases of  steak (sirloin) at 20 lbs each...all eaten, 15 cases of
 HN> ground beef patties  at 20lb/case all eaten but half of the last one, 4
 HN> cases of hot dogs at 10  lbs/case I brought the last one home, 100lbs
 HN> chicken parts all gone by noon.  10 watermelons, 20lbs grapes, 6
 HN> cantaloupes, 6 honeydews (all went into a  fruit salad). 15 pounds of
 HN> baked beans (Bush's) and 10 pounds each of  coleslaw, potato salad, and
 HN> macaroni salad (Resers). I have no idea how many bags of chips or cases
 HN> of beer/pop/bottled water we went through. I had two  burgers with
 HN> cheese, one steak sandwich, one beer, one sixpack of coke zero,  and
 HN> two pieces of chicken (I HAD to see if they were done didn't I?

Eyeballing it that looks like half a ton of meat. How many
union brothers and their families were present?

 -> Holy frijoles ...
 HN> yeah that's about what I said! 

Question. Are beans served with cabrito al pastor holy frijoles?

---------- Recipe via Meal-Master (tm) v8.01

      Title: Beans Cooked in a Pot (Frijoles De Olla)
 Categories: Mexican, Beans
      Yield: 6 servings

      1 lb Beans - black, turtle, pink,        2 tb Lard
           -or pinto                           1 tb Salt, or to taste
           An earthenware bean pot (I          2 lg Sprigs epazote (only if
           -used my crock pot)                      -black beans are used) (An
     10 c  Hot water                                -herb)
    1/4 c  White onion, roughly sliced

  *Pinto or pink beans will need 12 to 14 cups water

  Rinse the beans and run them through your hands to make sure that there are
  no small stones or bits of earth among them.

  Put the beans into the pot and cover them with the hot water.  Add the
  onion and lard and bring to a boil.

  As soon as the beans come to a boil, lower the flame and let them barely
  simmer, covered, for about 3 hours for black beans and 2-1/2 hours for the
  other varieties, or until they are tender, but not soft.  Do not stir
  during this time.

  Add the salt and epazote, if you are using it, and simmer for another 30
  minutes.  Set aside, preferably until the next day.  There should be plenty
  of soupy liquid.

  From: The Cuisines of Mexico Shared By: Pat Stockett

-----
---------- Recipe via Meal-Master (tm) v8.01

      Title: Cabrito Al Pastor (Broiled Kid)
 Categories: Mexican, Meats
      Yield: 8 servings

      2    Kids [baby goats], 6 1/2 to         3 tb Cilantro, finely chopped
           -8 1/2 lbs each                     3 tb Chiles serranos, finely
      3 tb Salt                                     -chopped
      1 c  Mild vinegar                        1    Recipe Frijoles de Olla,
           For the garnish:                         -mashed (recipe separately)
      2 c  Guacamole (recipe               1 1/2 c  Mozzarella OR Monterey Jack
           -separately)                             -cheese, freshly grated
      3 tb White onion, chopped               16    Totopos (crisply fried
      1 c  Tomato, finely chopped                   -tortilla wedges)

  From Nuevo Leon.

  For the kid:

  Put kids in a large stockpot, and cover with water.  Add salt and vinegar.
  Set aside for 2 hours.  Meanwhile, build a pile of mesquite wood on the
  ground, and burn down to white coals. Remove kids from water and thread on
  spits.  Arrange over the hot coals, and roast for 2 to 3 hours, depending
  on the kids' weight, basting occasionally with a little salted water. Turn
  spits continuously so that the meat cooks evenly, or use a rotisserie. Add
  more white coals if necessary.

  To serve, cut kid in pieces, and place on plates.  Garnish with guacamole,
  onion, tomato, cilatro, and chiles.  Serve withj Frijoles de Olla sprinkled
  with cheese, totopos, and Pico de Gallo sauce. The kid may be shredded and
  used in fried tacos.

  Makes 8 servings.

  From:  THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori & Chang,
  New York.  1986.  ISBN 0-941434-89-3. Shared by: Karin Brewer, Cooking
  Echo, 3/93

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