Found some microwaveable "Lowrey's Bacon Curls" at a local dollar store, and bought them as a gag. They come in a microwave popcorn style package; two minutes, and they pop and expand to fill the bag. To my great surprise, they were some of the best pork rinds I'd ever had.
Has anyone ever tried/heard of these? Also, if anyone has a recommendation for other brands of microwaveable chicharones, I'm looking to further explore my new-found addiction.
I bought a whole brisket, and my plan is to primarily cook it low and slow, with moisture, in the oven; however, I also want to get some smoke into it by smoking it on my cheap kettle-grill for an hour or so. Can I smoke it, THEN braise it, or should I do it the other way around?
Thanks, SE Community.
So, I made some mushroom catsup, and while it is fascinating and tasty, I really have no idea what to do with it.
I've used it as steak/burger sauce, and in bloody marys (AMAZING), but I can't think of any other applications. Delicious, but very strongly flavored. I've thought of using it to glaze pork loin, but i'm afraid it will burn.
Here's the recipe I used--
2 pounds of mushrooms, diced small, then heavily salted and left out for 24 hours. Dump into a pot with an onion diced small, lots of black pepper, good hit of allspice, cumin, little hot sauce, and about half a cup of white balsamic. Simmered for about two hours until, well, goo-like, and blended smooth with a stick blender. Simmer a little longer, because why not. Let mellow at least overnight, and it seems to be getting better with time (made it three days ago).
So! Any thoughts as to what to do with it? Also, anyone here ever made their own? Alternate recipes/additions would be welcome as well.
About to serve carnitas (slow-cooked pork shoulder that is then shredded, anyway) to a large group, and wondering if anyone had tips on how to speed up the crisping stage.
I normally make my carnitas by taking 5-8 pounds of pork shoulder, and simmering it in a large pot with limes, oranges, chiles, cumin, and broth/water up to half-way up the shoulder, until it shreds easily. While perfectly enjoyable at this stage, I then crisp it up by putting the shredded pork into a large baking dish, ladling the rendered fat/broth over it to almost cover, and baking at 400 degrees, stirring periodically until the meat absorbs most of the liquid, and starts to crisp/burn around the edges. Tasty and magical.
My problem is that i'm taking the braised and shredded pork to a friend's house, planning on doing the crisping stage there; however, I'm trying to avoid making everyone wait for an hour or two while it finishes. Any suggestions as to how I can speed up this part of the cooking?
While the pork is perfectly fine without that step, I'm trying to show off for some friends, so any suggestions/Mexican-grandmother-secrets would be greatly appreciated.
"Back in the day" (Highschool), whenever my group of friends wanted to have a new person hang around, they were forced to go through an initiation to prove their toughness. Namely, they were pushed into a kitchen, given a skillet, fork, and a pound of bacon, and forced to relinquish their clothes until such time as they handed out a platter of perfectly-cooked bacon.
Having cooked naked-bacon myself, I must say that it takes great strength of character. Anyone have any similar rite-of-passage cooking rituals?
Or, any suggestions for variations of cooking bacon naked? "Mean" but not "potentially fatal", preferably.
Stumbled onto this by accident, when some site or another linked to "36 Cheap Beers Ranked from Bad to Worst". I thought, "Hey, Will Gordon would be perfect for that!" Lo and behold.... http://deadspin.com/36-cheap-american-beers-ranked-638820035
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