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 potI join Annie in expressing interest in a recipe for carnitas that you’d recognize/enjoy.
The recipe you posted has four ingredients:
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.Many reviews say the Everglades seasoning is way too heavy on the salt & thyme.
Your take on the taste?
Looks like fire as always brother!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 -
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Strawberry Cheesecake -
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Og Kush. My oldest strain, been cloning and growing her for a decade -
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Cinderella 99 -
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Bought a new 1000w digital ballast (hanging on the board). It's tiny!
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Which picture you looking atThe recipe you posted has four ingredients:
pork
lime juice
salt
lard
The pic has ... ingredients not on the list.
Thank you, Mr. Goodson. Meaningful words coming from a connoisseur such as yourself Good to see you around. How's the job going?Looks like as always brother!
I'm pissed, the nursery I bought mine from discontinued it, that was one pretty plant. Nice firm buds also.Strawberry Cheesecake -
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.I'm pissed, the nursery I bought mine from discontinued it, that was one pretty plant. Nice firm buds also.
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.This is more what I'm talking bout
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.Thank you, Mr. Goodson. Meaningful words coming from a connoisseur such as yourself Good to see you around. How's the job going?
I know that now, I didn't think they would drop it or I would have.Shoulda cloned it
Gorgeous Gary!! I love the block too, sweetI 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
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@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.
Thanks! I’ve been chopping everything! Not really but anything I felt like we’d use soon.Gorgeous Gary!! I love the block too, sweet
First world problems!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
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.The recipe you posted has four ingredients:
pork
lime juice
salt
lard
The pic has ... ingredients not on the list.