Text 19971, 88 rader
Skriven 2014-11-30 12:52:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: LOF 366
===============
 RH> So far. Does he do any sort of cooking or does he just reheat frozen
 RH> and/or canned stuff?

Pretty much. Luckily, Giant Food has a gas rewards
program, and sometimes Progresso soups are on a
triple rewards offer, so he gets to save gas money
by eating prepared food. He also eats a lot of
Tyson stuff, perhaps for the same reason. The
kitchen is way too filthy to cook in anyhow. When
I'm there I eat mostly snacks kiped from the airplane
and then get out of there before malnutrition sets in.

 ML> I don't have much trust or faith in registries in general.
 RH> The Do Not Call list is a joke--we are on the cell listing and still
 RH> get junk calls.

I have mostly Annie's experience as evidence - when
Pennsylvania enacted its do-not-call law, there were
some teeth in it, to the degree that someone who
violated it was liable to the called person for
substantial monetary damages. Of course, what has
happened is that the scammers and nuisances have
moved their operations abroad, where US laws cannot
reach (in an enforcement sense). In general, it's
a leap between having the laws on the books and
having a way to enforce them.

 ML> No - she was under the influence of Neysa Dormish, but
 ML> Neysa died. Nothing since then.
 RH> Just totally fell off the Fido radar, sigh.

As did many. The more immediate excitements of
elsewhere call loudly at times.

 ML>       Title: Carnitas
 RH> That does look good. I almost ordered carnitas the other day at the
 RH> Mexican place we went to but went with the carne asada instead. Maybe
 RH> next time I'll try them.

There are many kinds of carnitas, which as far as I
can see just means "little pieces of meat." My favorite
is squares of pork shoulder, mostly the outside part,
done in a similar way to Kathy's but retaining some of
the fat in the finished product.

Here's a completely different version, which might be
good, though the lily be gilded a bit.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Home-Cooked Carnitas - Carnitas Caseras
 Categories: Mexican, Pork
   Servings:  6

           Jim Vorheis
      4 tb Lard
      3 lb Pork, cut into 2-inch cubes
    1/2 md White onion, roughly sliced
      4    Fresh marjoram sprigs, or
           -scant 1/4 tsp dried
      4    Fresh thyme sprigs, or scant
           -1/4 tsp dried
      3    California bay leaves,
           -broken up
     10    Peppercorns, crushed
      1    Orange, cut into eighths
      1 c  Milk
           Sea salt to taste

  Heat the lard in a heavy pan, add the meat, and fry, stirring and turning
  it over from time to time, until lightly golden - about 8 minutes. Add the
  onion and stir well.  Cook for 8 minutes longer or until the meat is well
  browned (remove onion only if it has burned). Add the remaining
  ingredients, cover the pan, and cook over low heat until the meat is just
  tender, not falling apart - about 20 minutes, depending on the quality of
  the meat.  There should be plenty of pan juices. Remove the lid, increase
  the heat, and fry, stirring and scraping the bottom of the pan, until the
  juices have been absorbed - about 10 minutes.  Drain off the extra fat and
  serve.

  The Art of Mexican Cooking From the collection of Jim Vorheis

MMMMM


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