Text 27645, 88 rader
Skriven 2009-08-19 23:05:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Mussels
===================
 -=> On 08-19-09  12:21,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Mussels <=-

 DSh> ?? Why the need for a passport for a wine tasting?

 DSac> The guy at the gate wants to see your papers as you are
 DSac> transported to bliss.  You can thank the TSA for that. [g]

 DSac> Either that, or they accept passports as proof of age when
 DSac> someone doesn't have a driver's license.

It had momentarily slipped my mind that the passport might well be the
only picture ID that Michael has since he does not drive.  It also
seemed strange that they would be carding people as obviously of legal
drinking age -- but that is getting more common these days for some
reason.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lower Valley Carnitas
 Categories: Tex mex, Pork, Peppers, Main dish
      Yield: 6 Servings
 
      4    Cloves garlic
      2 ts Cumin seeds, toasted
      2 ts Dried oregano, preferably
           -Mexican
      1 ts Salt
    1/2 ts Fresh-ground black pepper
      2    Chiles de *rbol or cayennes
  2 1/2 lb Pork Boston butt, cut into
           -bite sized cubes
    1/4 c  Lard or vegetable shortening
    1/4 c  Milk
           Salsa de *rbol or Jalape*o
           -hot sauce or other salsa or
           -hot sauce
           Corn or flour tortillas,
           -warmed
 
  In a mini-food processor or with a mortar and pestle, mash together
  the garlic, cumin, oregano, salt. pepper, and chilis.  Spoon the
  mixture into a medium bowl.  Add the pork cubes to the spices and
  toss to coat the cubes.  Let the mixture sit at room temperature for
  20 to 30 minutes.
  
  Warm the lard in a Dutch oven, or other deep, heavy pan over
  medium-high heat.  Place the pork in the hot lard and sear the meat
  quickly.  Reduce the heat to a bare simmer and cover the pan.  Cook
  the pork for 1 hour, stirring the mixture at 20-minute intervals.
  
  Uncover the pork and stir in the milk.  Raise the heat to medium-high.
  Simmer the pork until most of the liquid had evaporated, scraping the
  mixture up from the bottom.  After about 15 minutes, the pork will be
  browned and lightly crisped, but tender and moist inside.  Drain the
  pork.
  
  Serve with salsa or hot sauce and warm, soft tortillas as
  make-your-own tacos, or reserve for enchiladas, burritos, or burros.
  
  NOTE:  Hardly any dish is more beloved on the border, or further
  south in Mexico, than the crispy morsels of pork called carnitas.
  Contemporary families usually consume a lot less of the rich nuggets
  than was the case a generation ago, but the taste is still treasured.
  An infrequent ingredient in the preparation, milk promotes deep
  browning and a crunchy surface.  We got the idea for its addition
  from a lower Rio Grande Valley recipe.
        1    JAMISON, Cheryl Alters and
                                            Bill JAMISON
                                            The Border Cookbook
                                            The Harvard Common Press
                                            Boston, Massachusetts
  
  MM Format by John Hartman
  Dallas, Texas 14 Jan 1997
  
  From: John Hartman                    Date: 01-29-97
  Fido-National Cooking Echo
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:08:29, 19 Aug 2009
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)