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Duem Pdek, Cambodia: Su Ith is delighted with her new biogas cooker and lighting. It helps keep her home cleaner and she gets more affordable lighting because the gas is generated from the pig dung on their small farm. She has expanded her business activities too as she can keep her store open later in the evenings.
Jersey Shore Fightin’ Texas Aggie Ring made his first ever batch of “carnitas” today. Yes, he’s eaten aplenty, but he’s never made any at home.
Aggie Ring had me drive him to the store where he selected a nice 10-pound pork shoulder (also know as pork butt, or Boston butt). “Hmmm…” said Aggie Ring. “Pork Butt. Didn’t we use that term at Texas A&M?” At .40 cents/pound, they were almost giving it away. We chose the bone-in cut because you get the good flavor from the marrow in the bone.
When we arrived home, Aggie Ring cut most, but not all of the fat off. Again, that’s where you get the flavor. He seared the “butt” on all sides to help seal in the moisture while it was cooking. Then he put it into his pressure cooker along with some mojo criollo and some extra garlic and other spices typical in Mexican cooking.
Aggie Ring brought the pressure cooker up to pressure and let it go for three hours, letting the steam release naturally once he turned off the gas. When Aggie Ring opened up the cooker, he was amazed. The meat had totally fallen off of the bone! “Well, I’ll be damned.” said Aggie Ring.
When the meat had cooled, Aggie Ring “Pulled the Hell” out of it and spread it across a baking pan. He took the pan and put it on the top shelf of the oven under the broiler to caramelize the top layer of the pork. Aggie Ring rotated the pan once or twice and left it in until the meat started hissing and popping. “It’s done.” declared Aggie Ring.
Aggie Ring took a portion of the caramelized crispy (on one side) pork and poured some salsa verde on it. Then he garnished it with raw white onion and some chopped cilantro.
The movement Aggie Ring tasted his creation, he knew he’d be making this again. “The way the pork is caramelized on one size and crispy while soft and tender on the other makes it seem that it is the love child of bacon and roast pork.” he said. The raw white onion and cilantro complemented the Mexican spices he cooked the pork shoulder with.
“You’re awesome.” I told the Aggie Ring.
“No, Sir.” said Aggie Ring. “You’re… wait for it… awesome!”
That is all
Buy easy cook microwavable pressure cooker by bene casa with sealing top lid, small cup, and spoon. Perfect for rice, meat, vegetables cooking etc.
Cook barrel interior. One of our many next steps is to run some lines of angle iron under the front "lip" and at the back to provide a rest for the grills.
Please feel free to use this image on the web, in print, or wherever, on condition that the photo is credited to (and linked to on the web) to: www.robnunnphoto.com/
Step 1: Saute Onion, Galic and Ginger
We start by sautéing onions, garlic, and ginger in butter in the base of a pressure cooker. If you have a stovetop model, do this over medium to medium-high heat. I'm currently testing out a countertop electric model from Breville, which has a "sear" setting. The goal here is lightly browned aromatics. As onions and garlic brown, their natural polysaccharides break down into sweeter simple sugars that subsequently brown and caramelize, creating rich, complex aromas that blend well with the ginger.
Step 2: Add Spices
Next up, add in your spices: cumin, paprika, coriander, turmeric, and black pepper. The dish we're making ends up with the familiar, comforting flavor of chicken tikka masala, a very mildly spiced product of British-Indian imperialism. We could go for broke and mix up a 20-ingredient curry powder, but quick and easy is key here (to be honest, even jarred curry powder would work just fine). What we don't want to skimp on is blooming the spices in fat, a process which not only intensifies their flavor, but also makes it more easily extractable.
Step 3: Add Tomatoes
In go crushed tomatoes. For this particular batch, I drained some whole peeled tomatoes and quickly crushed them with a hand blender, as I tend to only keep whole tomatoes in my pantry. I find it much more convenient to shop for a single type of tomato product and chop, strain, or purée it as my needs demand. Whole tomatoes tend to be of a higher quality and consistency than their more processed counterparts, but if you've got crushed tomatoes on hand or want to make an already easy recipe even easier, they work just fine.
Step 4: Add Spinach
A pound (that's about two big bunches) of spinach goes in next to wilt. It's easiest to do this by covering the pot and letting the spinach wilt in the steam for a couple minutes, stirring every so often.
Step 5: Add Chickpeas and Chicken and Cook
The pressure cooker, with its ability to rapidly cook meat and extract their concentrated juices into the surrounding sauce, is a flavor machine.
As in that recipe, I don't bother searing my chicken here, instead just nestling it into the saucy spinach mixture, to which I also add some canned chickpeas, along with some lemon juice and fresh cilantro.
Step 6: Uncap and Season
It takes all of fifteen minutes once it reaches high pressure for the chicken to cook through to complete tenderness. Once it's done, you're on the home stretch. If you want to make the plating a little prettier, you should remove the chicken from the pot at this stage so you can arrange the pieces a little more artfully later on.
With the chicken out, heat up the sauce and simmer it until it becomes thick, just a few minutes, adding some cream to enrich it. One final blast of lemon juice and seasoning with salt to taste is all it takes.
Ingredients
1 whole chicken (between 2 - 4 lbs)
Salt/Pepper/Spices to coat the skin (Use salt and pepper at a minimum, but feel free to add whatever spices you like best. We used garlic powder, onion powder, parsley, and thyme.)
2 Tbs olive oil
3/4 cup fluid: chicken broth or water
Apparently it's "just what you have been waiting for".
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Meals in minutes
. . . the 'Prestige' way!
You have never tasted food at its very best until you have used the ‘Prestige’
Pressure Cooker. In a matter of minutes it will give you meals of un-
believable flavour and goodness; a delicious Beef Stew, for instance, in only
15 minutes. The natural salts and vitamins that are wasted by ordinary
cooking methods are all ‘sealed in’ by the ‘Prestige’. Not only do you
cook more quickly, but your meals are more appetising, too! And when
the meal is ready, all you do is change the Cooking Cover for the Table
Serving Cover and your cooker becomes
an elegant casserole dish for serving food
piping hot at the table. See for yourself
its gleaming finish, streamlined alu-
minium body and attractive, heat-
resistant, plastic handles and you’ll
agree that the ‘Prestige’ Cooker is
just what you have been waiting for.
Getting ready to purge and burn the top barrel - a lot of vegetable oil was still in there, and while I suppose we could have taken it for a power wash or something, this was much more fun.
The rain had eased off, and we arrived at Holdings Pottery, overgrown, half collapsed and like a lorry had loaded all the stuff left behind in every car boot field at the end of a Sunday morning in Lancashire and dumped it in here. Parts of it were sad, the forgotten remnants of a life, discarded and decaying. The highlight was seeing a beautiful almost white barn owl glide past us, close and watchful. Did I take a picture of this? Did I buggery.
A fab day out with 3 friends from camera club :-) fab day great laughs lots of fluffies !!
Ajax the power to remove dirt & grimme !!!!
Assembly done!
...and then we tore it apart so we can dremel down all the sharp edges, and take it to go powerwash out the barrels some time this week/weekend.
Did you know you can rehydrate dried cranberries in cider in the microwave? Me either, but it actually worked.
Jersey Shore Fightin’ Texas Aggie Ring made his first ever batch of “carnitas” today. Yes, he’s eaten aplenty, but he’s never made any at home.
Aggie Ring had me drive him to the store where he selected a nice 10-pound pork shoulder (also know as pork butt, or Boston butt). “Hmmm…” said Aggie Ring. “Pork Butt. Didn’t we use that term at Texas A&M?” At .40 cents/pound, they were almost giving it away. We chose the bone-in cut because you get the good flavor from the marrow in the bone.
When we arrived home, Aggie Ring cut most, but not all of the fat off. Again, that’s where you get the flavor. He seared the “butt” on all sides to help seal in the moisture while it was cooking. Then he put it into his pressure cooker along with some mojo criollo and some extra garlic and other spices typical in Mexican cooking.
Aggie Ring brought the pressure cooker up to pressure and let it go for three hours, letting the steam release naturally once he turned off the gas. When Aggie Ring opened up the cooker, he was amazed. The meat had totally fallen off of the bone! “Well, I’ll be damned.” said Aggie Ring.
When the meat had cooled, Aggie Ring “Pulled the Hell” out of it and spread it across a baking pan. He took the pan and put it on the top shelf of the oven under the broiler to caramelize the top layer of the pork. Aggie Ring rotated the pan once or twice and left it in until the meat started hissing and popping. “It’s done.” declared Aggie Ring.
Aggie Ring took a portion of the caramelized crispy (on one side) pork and poured some salsa verde on it. Then he garnished it with raw white onion and some chopped cilantro.
The movement Aggie Ring tasted his creation, he knew he’d be making this again. “The way the pork is caramelized on one size and crispy while soft and tender on the other makes it seem that it is the love child of bacon and roast pork.” he said. The raw white onion and cilantro complemented the Mexican spices he cooked the pork shoulder with.
“You’re awesome.” I told the Aggie Ring.
“No, Sir.” said Aggie Ring. “You’re… wait for it… awesome!”
That is all
Using the sun to make tea
Looks like it might be from Solarstan: afghansolar.org/e/products/solar_cooker.html
Photos from our trip to Dari Noor