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Was assisting in Kichten cleaning when i saw some marks of soap and water on top of the cooker, and this is it.
how to cook and warm a tea: a metal bucket, a lid with a hole, some wood, some charcoal(very litlle) and dried cowshit.
works like hell.
My brother Rex is really into cooking. He got this rice cooker for his birthday many years ago and still makes rice at least once a week.
Meals here are almost always either noodle or rice, so having a rice cooker made preparing meals so much simpler and quicker.
Cook rice or porridge in here (we even made chicken rice!)
Once done, it automatically switches to "warm", keeping your rice nice and warm and ensuring it doesnt overcook and burn.
Not provided by the guesthouse.
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
For the new year we looked at air-fryers, induction and convection ovens and slow cookers and the slow cooker won! The thing with air-fryers is that they are expensive, more expensive to use and are not very flexible and the ovens are not economic to use at all. Slow cookers on the other hand are relatively inexpensive, very economical to run and are far more flexible. 2p an hour in comparison with 50p for our main oven, 30p for our hob, 45p for an Air-fryer and at the same time we can cook 3.5l of curries, soups and casseroles! We had a slow cooker once but the bowel was dropped, but it made the best Dhal, Chana and soups and stews ever! In with the ingredients, switch it on and when we come home from a walk a few hours later, delicious bowel of steaming loveliness, bon appetit!
This season we will mostly be cooking Dhal Samba!
For cooking rice. Essential in the Chinese kitchen. Three settings: cook, warm and unplugged. Easy to use: place rice and water in the black cooking bowl, put in rice cooker, put lid on, turn switch to cook.
Ours also has a steamer on top (not in this photo), for cooking dumplings and so on.
Fry the onion golden brown in a teaspoon of oil, add mutton pieces, let it simmer a bit stir along and add tea spoon full of - turmeric powder, ginger garlic paste, red chilli powder, coriander powder, powdered coconut, salt to taste. Add chopped-tomato, potato. Stir along so that the onions and chopped pieces are finely mixed together.
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