Beer Jew wrote:Does anyone remember that kid on bb.com who spent like three months or something eating chicken flavoured rice packets and nothing else because he thought it contained protein due to the chicken stock, and fat fucked himself to the point that he was bullied off the site? That was awesome. Shafs post reminded me of that for some reason.
WTF?? I wrote this exact post somewhere else, maybe on here? maybe the pibbs? wtf is going on here
and if I didn't write it, I sure thought it
I remember that kid
fat sorry bastard. not much protein in chicken flavored rice. not nearly as much as you'd think.
My grandmother always did BBQ on Christmas since everyone was pretty much ham and turkey'ed out. We can't make it down this year, so we're going to give this a go in the slow cooker for Christmas Eve dinner:
Pork Carnitas
2 pork tenderloins (about 1 pound each)
1 (15-18 ounce) jar of your favorite salsa verde
1 (10 ounce) can Rotel tomatoes
1 (4 ounce) can diced green chilies
1 white onion, chopped in large pieces
1/2 teaspoon cumin
8-10 hous on low until it pulls apart easily. I'll report back on the results.
I don't have a lot of experience with vampires, but I have hunted werewolves. I shot one once, but by the time I got to it, it had turned back into my neighbor's dog.
Alfred_E._Neuman wrote:My grandmother always did BBQ on Christmas since everyone was pretty much ham and turkey'ed out. We can't make it down this year, so we're going to give this a go in the slow cooker for Christmas Eve dinner:
Pork Carnitas
2 pork tenderloins (about 1 pound each)
1 (15-18 ounce) jar of your favorite salsa verde
1 (10 ounce) can Rotel tomatoes
1 (4 ounce) can diced green chilies
1 white onion, chopped in large pieces
1/2 teaspoon cumin
8-10 hous on low until it pulls apart easily. I'll report back on the results.
Sounds good. I've got one made with wheat beer instead of salsa that's pretty nice. Funny you mentioned BBQ though. With the folks in town, they asked for pulled pork, so I just checked the one I started last night - going nicely and is now in the "stall." Should be eatin' some pig late this afternoon.
Blaidd Drwg wrote:90% of the people lifting in gyms are doing it on "feel" and what they really "feel" like is being a lazy fuck.
"A good man always knows his limitations..." -- "Dirty" Harry Callahan
4-5 lbs chicken thighs (w/ skin and bones)
1 lb chopped carrots
1/2 head chopped celery
4 medium chopped onions
one package dry black beans
4 chicken bouillon cubes
rice
Spices (to taste):
4 bay leaves
turmeric
cumin
coriander
cayenne pepper
garlic powder/crushed garlic
sea salt
ground pepper
Cover the ingredients except for the rice and black beans with water, cook for 8-12 hours on high. Soak black beans for 4-8 hours. Drain and add black beans, cook on low for four hours. Separate chicken from bones. Remove the bay leaves. Cook rice separately and add when ready to serve.
Note-- the beans absorb a lot of the spices in leftovers. If you are planning to eat most of this later, go heavy on the spices. Adding a large can of stewed tomatoes works too.
Last edited by Turdacious on Fri Feb 15, 2013 9:56 pm, edited 1 time in total.
"Liberalism is arbitrarily selective in its choice of whose dignity to champion." Adrian Vermeule
Alfred_E._Neuman wrote:My grandmother always did BBQ on Christmas since everyone was pretty much ham and turkey'ed out. We can't make it down this year, so we're going to give this a go in the slow cooker for Christmas Eve dinner:
Pork Carnitas
2 pork tenderloins (about 1 pound each)
1 (15-18 ounce) jar of your favorite salsa verde
1 (10 ounce) can Rotel tomatoes
1 (4 ounce) can diced green chilies
1 white onion, chopped in large pieces
1/2 teaspoon cumin
8-10 hous on low until it pulls apart easily. I'll report back on the results.
Please report back
"Gentle in what you do, Firm in how you do it"
- Buck Brannaman
Alfred_E._Neuman wrote:My grandmother always did BBQ on Christmas since everyone was pretty much ham and turkey'ed out. We can't make it down this year, so we're going to give this a go in the slow cooker for Christmas Eve dinner:
Pork Carnitas
2 pork tenderloins (about 1 pound each)
1 (15-18 ounce) jar of your favorite salsa verde
1 (10 ounce) can Rotel tomatoes
1 (4 ounce) can diced green chilies
1 white onion, chopped in large pieces
1/2 teaspoon cumin
8-10 hous on low until it pulls apart easily. I'll report back on the results.
Please report back
Fantastic. Only thing I would do is ad in a bit of spice. Maybe a diced habanero chili since I like my food hot. Other than that it was perfect. I think this would work well with a beef loin as well.
Makes a perfect sammich. Keep a bit of the cooking liquid in a tupperware container for spooning over the sammich and you're good to go.
I don't have a lot of experience with vampires, but I have hunted werewolves. I shot one once, but by the time I got to it, it had turned back into my neighbor's dog.
Big Green Egg of slow cookers...with cast aluminum insert so you can sear meat, then slow cook it. All in the same pot.
Yes, I have one. My girls gave it to me last Christmas.
The problem with electronic controls is that if your power blips, and you're not there, you're screwed.
I lost a nice steak with mushroom gravy that way once.
The next day I ordered one with a mechanical switch.
Security is mostly a superstition. It does not exist in nature, nor do the children of men as a whole experience it. Avoiding danger is no safer in the long run than outright exposure. Life is either a daring adventure, or nothing. - Helen Keller
1 lb stew meat cubes grassfed
2 large sweet potatoes, chopped
1 tbsp of worcestershire
1.5 cup chopped oyster shrooms
3 gloves garlic chopped
1 can of beer (I used Tsingtao)
thyme, liberally
little bit of flour, salt, pepper
Reviving this shizzle. Start this before lunch if you wanna eat before 7.
Carnitas braised in wheat beer
2 lbs boneless pork shoulder, cut into 1-inch chunks
1 large onion, quartered
5 garlic cloves, lightly crushed
2 bay leaves
1 tbsp cumin seeds
1 tbsp coriander seeds
1 cinnamon stick
1 ancho or other mild dried chile
salt and black pepper
2 12-oz bottles Belgian-style wheat beer
neutral oil, like grapeseed or corn, if needed
lime wedges for serving
Put pork, onion, garlic, bay leaves, cumin, coriander, cinnamon, chile, and some salt and pepper in a Dutch oven or a large pot with a lid. Add beer, and water if needed, to cover. Turn heat to high, bring to boil and skim off any foam that forms on the surface. Partly cover and adjust heat to simmer. Cook until meat is quite tender, about 1 hour, then cool.
Discard bay leaves and spices and chile. Break or chop meat into bite-size pieces, return to pot, and cook uncovered until liquid has evaporated. Continue cooking in remaining fat until crisped and browned; add a little oil if it sticks or becomes dry. Serve with lime wedges, or cover and refrigerate up to 2 days. Serves 4 to 6.
Blaidd Drwg wrote:90% of the people lifting in gyms are doing it on "feel" and what they really "feel" like is being a lazy fuck.
"A good man always knows his limitations..." -- "Dirty" Harry Callahan
Fuzzy Dunlop wrote:Carnitas with a tenderloin? Would pretty much assume it was always butt/shoulder. Are mistaken in the description or do you actually use tenderloin?
WTF. Says shoulder. You need optometry appointment Fuzzy D?
Blaidd Drwg wrote:90% of the people lifting in gyms are doing it on "feel" and what they really "feel" like is being a lazy fuck.
"A good man always knows his limitations..." -- "Dirty" Harry Callahan
Fuzzy Dunlop wrote:Carnitas with a tenderloin? Would pretty much assume it was always butt/shoulder. Are mistaken in the description or do you actually use tenderloin?
WTF. Says shoulder. You need optometry appointment Fuzzy D?
Fuzzy Dunlop wrote:Carnitas with a tenderloin? Would pretty much assume it was always butt/shoulder. Are mistaken in the description or do you actually use tenderloin?
I've used it before for smaller portions. I prefer shoulder because I'm cheap.
"Liberalism is arbitrarily selective in its choice of whose dignity to champion." Adrian Vermeule
Fuzzy Dunlop wrote:Carnitas with a tenderloin? Would pretty much assume it was always butt/shoulder. Are mistaken in the description or do you actually use tenderloin?
WTF. Says shoulder. You need optometry appointment Fuzzy D?
Wasn't talking to you, dickweed.
Hmm. Let's see.
1. I make the first post to this thread in >8 months. A pork carnitas recipe.
2. You make a reply to a carnitas recipe same day with no quote.
3. I make a reasonable assumption.
4. You get panties in a twist.
Hey, here's an idea. I was fucking joking. Lighten up Francis.
Blaidd Drwg wrote:90% of the people lifting in gyms are doing it on "feel" and what they really "feel" like is being a lazy fuck.
"A good man always knows his limitations..." -- "Dirty" Harry Callahan
My panties aren't in a bunch I've just been looking for an opportunity to call someone dickweed, Mary.
BTW, fuck the slow cooker. I am braising short ribs tonight.
Pat dry and rub w/ brown sugar, chili powder, garlic salt, ground mustard, cumin, and a shake of crushed red.
Brown off in the dutch oven and set to the side
Toss in some onions and some wee heavy and deglaze the pan
Put the short ribs back in and cover with beer, bring to a simmer and throw in the oven for 2-3 hours at 300
Fuzzy Dunlop wrote:Carnitas with a tenderloin? Would pretty much assume it was always butt/shoulder. Are mistaken in the description or do you actually use tenderloin?
I've used it before for smaller portions. I prefer shoulder because I'm cheap.
Does the tenderloin "pull" like the butt does? Or do you just chop it up?
Fuzzy Dunlop wrote:Carnitas with a tenderloin? Would pretty much assume it was always butt/shoulder. Are mistaken in the description or do you actually use tenderloin?
I've used it before for smaller portions. I prefer shoulder because I'm cheap.
Does the tenderloin "pull" like the butt does? Or do you just chop it up?
I pull mine apart with two forks. As far as slow cooking is concerned, it works about the same.
"Liberalism is arbitrarily selective in its choice of whose dignity to champion." Adrian Vermeule
Fuzzy Dunlop wrote:My panties aren't in a bunch I've just been looking for an opportunity to call someone dickweed, Mary.
BTW, fuck the slow cooker. I am braising short ribs tonight.
Pat dry and rub w/ brown sugar, chili powder, garlic salt, ground mustard, cumin, and a shake of crushed red.
Brown off in the dutch oven and set to the side
Toss in some onions and some wee heavy and deglaze the pan
Put the short ribs back in and cover with beer, bring to a simmer and throw in the oven for 2-3 hours at 300
Going commando there cum-dumpster? Hope the breeze felt nice while you were browning them ribs.
Short ribs are the shit. These sounds good too.
Blaidd Drwg wrote:90% of the people lifting in gyms are doing it on "feel" and what they really "feel" like is being a lazy fuck.
"A good man always knows his limitations..." -- "Dirty" Harry Callahan
Ingredients
1 cup steel cut oats
1 cup dried cranberries
1 cup dried figs
4 cups water
1/2 cup half-and-half Directions
In a slow cooker, combine all ingredients and set to low heat. Cover and let cook for 8 to 9 hours.
Stir and remove to serving bowls. This method works best if started before you go to bed. This way your oatmeal will be finished by morning.
Usually I skip the fruit, and adjust it for only much as will be eaten in the morning. I also put it into a smaller ceramic or glass container inside the slow cooker-- both for serving and for cleanup purposes. Generally I add any fruit and spices in the morning.
"Liberalism is arbitrarily selective in its choice of whose dignity to champion." Adrian Vermeule
Alfred_E._Neuman wrote:My grandmother always did BBQ on Christmas since everyone was pretty much ham and turkey'ed out. We can't make it down this year, so we're going to give this a go in the slow cooker for Christmas Eve dinner:
Pork Carnitas
2 pork tenderloins (about 1 pound each)
1 (15-18 ounce) jar of your favorite salsa verde
1 (10 ounce) can Rotel tomatoes
1 (4 ounce) can diced green chilies
1 white onion, chopped in large pieces
1/2 teaspoon cumin
8-10 hous on low until it pulls apart easily. I'll report back on the results.
Did this one yesterday, but used a lower priced cut of pork. Turned out really good, but next time I think I'll also add in a can of diced jalapenos, maybe a few more spices too.
After pulling the pork apart, I skimmed off the fat on top, and let it cook on low for a bit longer to allow the flavor develop into the meat more.
