What did you accomplish today?

[ChingOwn]

I join Annie in expressing interest in a recipe for carnitas that you’d recognize/enjoy.

Okay so I'm doing two things here. They both start the same. Buy some kind of pork and chop it up, I did country style ribs tonight cause they are fattier. About 1/4 inch cubes then salt and pepper and cook. I usually do this at large gatherings in a disco but tonight it's in a simmering pot


Cook until ummm cooked..so I'm making Chile come carne..or Chile Colorado. So after the pork was cooked I fished out some of the fattier pieces. I moved those pieces into a cast iron skillet and with about a tablespoon full of Manteca and cooked until they looked like this


Those are what I call carnitas. You can cut them smaller before you fry them up and put them in tacos with cilantro and lime. But we just eat them like this with some hot sauce, almost like pork rinds but 100* better

 

[ChingOwn]

As for the rest I make a roux and add red chile, cumin, Italian season and a bay leaf and it looks like this

 

[cannabineer]

https://i.ytimg.com/vi/F5nUi6cWBjY/maxresdefault.jpg

The recipe you posted has four ingredients:
pork
lime juice
salt
lard
The pic has ... ingredients not on the list.

 

[tyler.durden]

Time to take down and trim another tray tonight. This is great timing (even though I don't feel like it), because sales have been stellar lately. I am down to about half a pound.


Fat, dense, frosty, heavy colas -




Strawberry Cheesecake -




Og Kush. My oldest strain, been cloning and growing her for a decade -




Cinderella 99 -




Bought a new 1000w digital ballast (hanging on the board). It's tiny!

 

[Bareback]

Many reviews say the Everglades seasoning is way too heavy on the salt & thyme.
Your take on the taste?

I really haven’t analyzed the flavor profile , it was recommended to me and I bought it . I liked it and I use it a lot but not a lot of it. Every since I got high blood pressure I have to be careful with salt, so I try to go sparingly.
Now I’m going to go read the reviews, thanks for bringing it to my attention.

 

[Gary Goodson]

Time to take down and trim another tray tonight. This is great timing (even though I don't feel like it), because sales have been stellar lately. I am down to about half a pound.


Fat, dense, frosty, heavy colas -

View attachment 4795578


Strawberry Cheesecake -

View attachment 4795579


Og Kush. My oldest strain, been cloning and growing her for a decade -

View attachment 4795580


Cinderella 99 -

View attachment 4795581


Bought a new 1000w digital ballast (hanging on the board). It's tiny!

View attachment 4795582

Looks like fire as always brother!

 

[ChingOwn]

The recipe you posted has four ingredients:
pork
lime juice
salt
lard
The pic has ... ingredients not on the list.

Which picture you looking at

I got no idea what that person is doing.
Pork
Salt
Pepper
Lard
Tapa Tio

If making tacos
Corn tortillas
Grilled onions
Cilantro
Lime
Salsa

 

[tyler.durden]

Looks like as always brother!

Thank you, Mr. Goodson. Meaningful words coming from a connoisseur such as yourself Good to see you around. How's the job going?

 

[raratt]

Strawberry Cheesecake -

I'm pissed, the nursery I bought mine from discontinued it, that was one pretty plant. Nice firm buds also.

 

[tyler.durden]

I'm pissed, the nursery I bought mine from discontinued it, that was one pretty plant. Nice firm buds also.

Shoulda cloned it. It is SO weird that there is two very different strains of the same name. Our SCs have completely a different parentage, but look so similar.

 

[curious2garden]

This is more what I'm talking bout

In my youth the neighbors made them over the fire in the backyard, boiled them in manteca de puerco. Chopped them up, salted and ate them in tortillas with radish, onion, cilantro and lime. I've done that.

 

[Gary Goodson]

Thank you, Mr. Goodson. Meaningful words coming from a connoisseur such as yourself Good to see you around. How's the job going?

I had to go edit lol I used a fire emoji but it didn’t show up on here. But yeah so far the job is going well. I did have a minor issue the other day but we got it all worked out.

glad to hear and see you’ve been doing well.

 

[raratt]

Shoulda cloned it

I know that now, I didn't think they would drop it or I would have.

 

[curious2garden]

I got my set of Shun knives in today! These things are amazing. I fucking love them. I’ll be adding to the set knife by knife. Next is the boning knife and then the nakiri knife
View attachment 4795569
View attachment 4795570
View attachment 4795571
@cannabineer @curious2garden look at these bad boys!

I had to use them as soon as I got them. So I sliced a tomato and I was able to get paper thin see through slices. Y’all don’t even understand how ecstatic I am right now.

Gorgeous Gary!! I love the block too, sweet

 

[Gary Goodson]

Gorgeous Gary!! I love the block too, sweet

Thanks! I’ve been chopping everything! Not really but anything I felt like we’d use soon.

 

[Gary Goodson]

Dammit, with my editing ass. I got a knife in one hand, a jalapeño in the other, don’t even know how I’m holding this beer and I’m trying to post smh

 

[curious2garden]

Dammit, with my editing ass. I got a knife in one hand, a jalapeño in the other, don’t even know how I’m holding this beer and I’m trying to post smh

First world problems!

 

[talon]

I logged back in after a decade lol. What's up y'all?

 

[solakani]

The recipe you posted has four ingredients:
pork
lime juice
salt
lard
The pic has ... ingredients not on the list.

I start with a turkey fryer and tweak it from there. You asked about garlic. I would substitute lime for naranga when available. Go on.

 

[raratt]

First world problems!

I had visions of playing Ginsu knife with the beer can.