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Posts by AZFoodie

There **was** arroz con pollo.  Just in a different language......and from a different part of the world!  
Khao Mok Gai - Thai Chicken Biryani - My Interpretation   There are at least two schools of thought about the origin of this dish.  The first school attributes the dish directly to traders from Persia and the Middle East who made it to Southeast Asia and brought their culinary skills with them.  I subscribe to the second school of thought.  Some 200 years ago when the British were in South and Southeast Asia, they took laborers from India to work on the rubber...
@nelsonel2012   From one novice cook on a tight budget to another:   I bought a set of used Calphalon knives on craigslist for $30.  They were dull and wrapped in newspaper.  I spent several hours sharpening them on one of those pull-thru wusthof sharpeners that I bought for $15.  Now I have a great set of knives!   My favorite knife is a 7-inch Santoku by Farberware that I bought from Walmart for $12.  When it got dull, I used the same pull thru sharpener.  Shows...
Thank you both for you input.  I plan to remove some of the fat cap but leave a good part on.   @ yeller - whoa!!  vein???  tender part of the butt??  never knew that.  In the past, I just bought the pork butt from the store, trimmed it down a little and then cooked it.  Further guidance would be much appreciated.  Thx.
I have yet another question for the gurus here:   I'm planning to slow-roast pork butt low and slow.  Start out with a rub/paste of rosemary, salt, garlic, olive oil, lemon juice, sugar, sage, etc.  Make some slits in the pork and rub the paste on the outside and into the slits.   Leave overnight and slow roast the next day at around 275 till the internal temp is around 195.   I usually trim off some of the fat on the meat before applying the rub/paste.  I am thinking...
    This is a dry, spicy curry.  You can control the heat using different types of chilies and leaving in or taking out the seeds from the chilies.   2lbs Chicken thigh meat, trimmed and cut into 2-in. pieces 1lb Potatoes, peeled and cut into 1.5-in. cubes   Grind to a smooth paste: 15 dried red chilies soaked for 30-mins in hot water, drained 15 cloves of garlic 1 1-in. cube of ginger, chopped 2 tsp Garam Masala 1/2-cup tomato puree Juice of 1/2-lime 1 tsp...
Believe it or not.....  
Chicken and potatoes cooked in a dry, spicy and garlicky curry.  
Thank you. I used cod and salmon and they held their firmness.  So they flaked easily but were not mushy.
Mikael - thank you for sharing your thoughts.  I decided to play it safe, since this was my first attempt.  I used fillets and braised them in the sauce in the oven at 350 for about 30 minutes.    
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