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The Cookers at College of Charleston Cistern Yard during the Wells Fargo Jazz series at Spoleto Festival USA; photo by Leigh Webber
Members of The Cookers at College of Charleston Cistern Yard during the Wells Fargo Jazz series at Spoleto Festival USA; photo by Leigh Webber
A 1936 Portable Boiler & 10HP Stationary Engine. Both were at one time used in the Grande Prairie, AB hospital, & later by the Village of Hythe to steam open frozen drain culverts in the winter. They now belong to the South Peace Centennial Museum & are our corn cooker on event days.
veggie ends and trimmings, some cloves and peppercorns, just waiting for the chicken carcass and some water. 25 minutes at pressure, let pressure drop naturally.
For anyone who has not bought one of these get one . They are great we chuck in stews currys chilli con carne,s ect in the morning and come back to a piping hot meal .
They are so good at tenderizing meat and cost pennys to use .
By the way its Chilli tonight .
There is a 1lb of lean steak mince meat ,4 diced onions ,3 cloves of garlic and a jar of chilli con carne sauce .
The good bit is you can decide how long it takes to cook it anything from 2-8 hrs
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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
Cecil McBee of The Cookers at College of Charleston Cistern Yard during the Wells Fargo Jazz series at Spoleto Festival USA; photo by Leigh Webber
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.