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Left: white beans, sage, and barley, cooling down from pressure; middle: collard greens, shredded and cooking to be added to the beans & barley; right: curried vegetable soup in progress.
Pollo en crema con Chipotles - chicken in cream with chipotle peppers - from "The
Mexican Slow Cooker" by Deborah Schneider.
In these milk cans were cooked later the goat meat ... together with hot stones and some potatoes, carrots ... it is given in several layers into the cans. They were closed and put into the fire for nearly one hour.
It's just a bit dark in the middle, if u really want it go, u can try to clean it harder. Don't worry about this, coz it just not so pretty, but won't affect the cooking.
Nikon D80
AF-S VR DX 18-200 mm f/3.5-5.6G IF-ED
Street photo
tokyo
2009
Ikebukuro (池袋) est un quartier fréquenté de Tōkyō (Japon), principalement actif dans le domaine du commerce et du spectacle. Il occupe le treizième rang en termes de prospérité économique. Il est situé dans l'arrondissement de Toshima. La plus grande librairie du Japon y est implantée. Il est également le lieu où se déroule l'action de la série TV Ikebukuro West Gate Park.
chicken thighs, shallots, bell peppers, diced tomatoes,
chicken broth, salt, pepper, smoked paprika, red pepper flakes
After many years of faithful service, our Zojirushi rice cooker finally cooked its last batch of rice. Until we buy a new one, the family will rely on this small, three cup cooker.
This is my aunty. She is cooking using straw and grass as fuel. If she has a solar cooker then she can use less straw and grass and save it for their life stoke
[05/15/2011] The electrical cooker that I have been using as rice cooker in the past 6 years, cannot be used as rice cooker anymore. Small holes are starting to develop in the inner pot. The inner pot is only sold in Taiwan, but being Asian, I cannot go this long without rice. So today I went to Canadian Tire to get the cheapest rice cooker I can find and hope one day I can obtain the inner pot and start using the electric cooker again.
the old on was a pot style and always burned the rice and left me with not a lot of rice left to use so I got this one instead. It doesn't have all the nice functions on it, but I can't afford those nice ones. This one does just as well.
The Aga Cookwear or Aga range cookers are a heat storage stove and cooker. If you need to buy Aga Cookwear or Aga range cookers please contact on 01227 457643 at Heat Design Kent.
Number 88 for 120 Pictures in 2020 : Pots & Pans
It is amazing how much there is to make pictures of, in spite of the fact that I've only left the house about 3 times since March.
This makes the corner of my kitchen look rather more attractive than it is in reality!
Rayburn Range Cookers available from Heat Design in Kent, Call us now today at 01227 457643, we can help you to choose the best Rayburn Range Cookers.
Learn more to visit at www.heatdesignkent.co.uk/range-cookers/rayburn-range-cookers
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