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I've been thinking a lot about my family. I dont know, maybe it's the time of year. Whatever the reason, the other day I made a huge pot of beans. Each day I do something new to them, just like my great grandma use to.
Sometimes it was just beans, then beans with rice and then beans with chopped celery and onion (yellow) sauteed in bacon fat from the morning breakfast. Nana wasted nothing. I think my favorite it the one I hated the most as a kid. Beans with fresh chopped garlic and onions. she always used white onions for when she ate beans this way.
So this is my way of remembering my family and all the cool things they use to cook. Foods I hated as a kid, but have come to love in my adult life.
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Geri tso, a woman from Gongma Village, is voting for the families who she thinks should have a solar cooker.
Solar cooker systems use the solar energy for their functioning. Find manufacturers of Solar Cooker Systems in India. Solar Panels India (www.solarpanelsindia.com) is a platform for the customers (potential buyers) to interact with the manufacturers and dealers of solar products and solar panels in India.
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.
Another little window into how we were. This is the second, 1949 edition of a book brought out in 1939; I suppose the war got in the way of updates. What is surprising is the number of things for the housewife to do that I would have expected the man to do (like I do today), such as changing tap washers or putting up shelves.
I like the enamel bowl!
This reminds me of a "march out", i.e. moving out of an army married quarter. Cookers were the bane of the married serviceman's life as they were usually expected to look pristine irrespective of their age. On our last march out on leaving the army, I stripped our gas cooker to its minutest components, it took at least half a day.
Sitting in the Orion cooker waiting to be cooked to awesomeness. I forgot to get some wood chips to smoke it with. Sad face.
Bone broth is a healthy addition to any omnivorous diet, one that has gained tremendous popularity in recent years. It’s rich in collagen and gelatin, heals the gut, and reduces inflammation. It first became popular when the Paleo diet went mainstream, and I was a bit confused by it at...
bone borth, cooker, healthy
www.viralleakszone.com/easiest-healthy-bone-broth-recipe-...
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
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
There’s absolutely nothing subtle about today’s pairing. The slow-cooker espresso-marinated ribs are full of sweet, salty, spicy, and bitter flavors combining in a full-bodied meat.
www.foodthinkers.com/2010/02/fullers-esb-and-espresso-mar...
Marinade Ingredients
* 5 cups water
* 12 ounces freshly-brewed espresso
* ½ cup coarse kosher salt
* 3 tablespoons plus 2 teaspoons (packed) dark brown sugar
* ¼ cup pure maple syrup
* 2 tablespoons chopped fresh rosemary
* 3 tablespoons Worcestershire sauce
* 2 cups ice cubes
* 4 pounds short ribs, cut between ribs to separate
Short Ribs Ingredients
* about a dozen pork short ribs
* ½ cup salt pork, rind removed, diced small
* 2 cups onions, chopped
* ½ cup shallots, chopped
* 6 garlic cloves, minced
* 1 small jalapeño pepper, seeded, chopped
* 1 cup strong brewed coffee
* 1 cup chicken stock
* ¼ cup Sriracha Chili Sauce
* 2 tablespoons Dijon mustard
* 2 tablespoons apple cider vinegar
* 1 tablespoon low-sodium soy sauce
Marinade Instructions
1. Stir 5 cups water, espresso, ½ cup coarse salt, and sugar in a large bowl until salt and sugar dissolve.
2. Add syrup, Worcestershire sauce, chopped rosemary, and ice cubes.
3. Stir the marinade until the ice melts. Add ribs, weighting them down with a plate to keep submerged if necessary.
4. Cover and chill 4 to 6 hours.
5. Drain ribs and discard marinade. Drained ribs can be held for up to two days, chilled in an airtight container.
Short Rib Instructions
1. Allow your ribs time to come up to room temperature. Sprinkle ribs with salt and pepper and rub it in lightly.
2. Using the slow cooker’s braiser insert, sauté salt pork over medium heat until beginning to brown. If your slow cooker doesn’t have a sear feature, you can do this step in a frying pan.
3. Using a slotted spoon, transfer salt pork to plate, and reserve. (These are now called “cracklins.”)
4. Increase heat to medium-high. Sprinkle ribs with salt and pepper. Working in batches, sear ribs until browned on all sides, about 7 minutes per batch. Transfer to large plate.
5. Add onions, shallots, garlic, and jalapeño to pot. Reduce heat to medium, cover, and cook until vegetables are soft, stirring occasionally, about 10 minutes.
6. Add coffee and broth; stir, scraping up browned bits.
7. Add sriracha and all remaining ingredients; bring to a boil. Add ribs, cover, and transfer your EasySear™ to the slow cooker.
8. Cook on low for 9 hours.
Heaven’s Flame cooker oven box with jars of water for testing temperature gradient. Blue wires lead to digital thermometer. (Picture taken by JB)
Newport Beach, CA. One of my favorite restaurants when we lived in Orange County, CA. Whenever we get back to OC we make a point of going there.
Two fabric "pillows" filled with styrofoam beads surround a pot.
Food is brought to a boil and then placed between the "pillows' to finish cooking.