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  1. #33881
    Join Date
    Feb 2007
    Location
    Atlanta, GA
    My pozole turned out pretty great yesterday if I do say so. Perfect weather for it, and although I sometimes tire of repetitive cuisine, I'm totally excited to eat this for dinner again tonight.
    145027327_10158955254602118_4581697068403833328_n.jpg

  2. #33882
    Join Date
    Jan 2010
    Location
    Outside Philly
    Quote Originally Posted by wilson View Post
    My pozole turned out pretty great yesterday if I do say so. Perfect weather for it, and although I sometimes tire of repetitive cuisine, I'm totally excited to eat this for dinner again tonight.
    145027327_10158955254602118_4581697068403833328_n.jpg
    Oh, wow. Well done. That looks great!

  3. #33883
    Join Date
    Sep 2007
    Location
    Undisclosed
    Quote Originally Posted by wilson View Post
    My pozole turned out pretty great yesterday if I do say so. Perfect weather for it, and although I sometimes tire of repetitive cuisine, I'm totally excited to eat this for dinner again tonight.
    145027327_10158955254602118_4581697068403833328_n.jpg
    Looks like a perfect meal for a chilly winter day!

  4. #33884
    Quote Originally Posted by OldPhiKap View Post
    Looks like a perfect meal for a chilly winter day!
    That looks legitimately delicious.
    Cruising Pinterest for pazole recipes...

  5. #33885
    Join Date
    Nov 2007
    Location
    Vermont
    Quote Originally Posted by YmoBeThere View Post
    Years ago I bought a bunch of char siu flavoring packets for use with pork tenderloins from a local Asian food store. It even had red food dye incorporated.
    that's funny, I always wondered what that red stuff was all about (and still do I suppose)...

  6. #33886
    Join Date
    Feb 2007
    Location
    Atlanta, GA
    Quote Originally Posted by ClemmonsDevil View Post
    That looks legitimately delicious.
    Cruising Pinterest for pazole recipes...
    Thanks for the compliments, everyone!
    It was actually quite easy. Mine was not a traditional pozole, as it's usually made with chicken, but I was working with some leftover pork carnitas I had in the freezer.
    I cooked up a large yellow onion until soft, added a minced jalapeno for a few more minutes, then simmered for about an hour and a half with equal parts chicken & veggie broth, a whole bundle of minced cilantro, and about half a bundle of minced oregano.
    Squeeze in the juice of a fresh lime and then grate in the zest.
    Throw in a cup or so of mild (or not) salsa verde, simmer another half hour (or longer, depending on how long you have and how thick you want it), and then drop your meat in for the last 45 minutes, give or take (longer of course if you're starting with raw meat). Throw in a can of white beans for the last 5-10 minutes...long enough to get them hot, but not long enough for them to get mushy.
    Serve over a pile of Mexican rice, top with any or all of the following: sliced jalapenos, scallions, radishes, hot sauce, cilantro, queso fresco, red onion, avocado (I opted for all of the above except red onion).

  7. #33887
    Quote Originally Posted by wilson View Post
    Thanks for the compliments, everyone!
    It was actually quite easy. Mine was not a traditional pozole, as it's usually made with chicken, but I was working with some leftover pork carnitas I had in the freezer.
    I cooked up a large yellow onion until soft, added a minced jalapeno for a few more minutes, then simmered for about an hour and a half with equal parts chicken & veggie broth, a whole bundle of minced cilantro, and about half a bundle of minced oregano.
    Squeeze in the juice of a fresh lime and then grate in the zest.
    Throw in a cup or so of mild (or not) salsa verde, simmer another half hour (or longer, depending on how long you have and how thick you want it), and then drop your meat in for the last 45 minutes, give or take (longer of course if you're starting with raw meat). Throw in a can of white beans for the last 5-10 minutes...long enough to get them hot, but not long enough for them to get mushy.
    Serve over a pile of Mexican rice, top with any or all of the following: sliced jalapenos, scallions, radishes, hot sauce, cilantro, queso fresco, red onion, avocado (I opted for all of the above except red onion).
    I love when you talk dirty to me.

  8. #33888
    Join Date
    Feb 2007
    Location
    Washington, DC area
    Quote Originally Posted by YmoBeThere View Post
    I'm really in the mood for a turkey burger.
    Wouldn't this be the 11th best burger?

    -jk

  9. #33889
    Quote Originally Posted by -jk View Post
    Wouldn't this be the 11th best burger?

    -jk
    Thank you! Somebody gets it.

  10. #33890
    Quote Originally Posted by -jk View Post
    Wouldn't this be the 11th best burger?

    -jk
    Quote Originally Posted by ClemmonsDevil View Post
    Thank you! Somebody gets it.
    Yes, but that still is better than the #1 liver option.

  11. #33891
    Quote Originally Posted by YmoBeThere View Post
    Yes, but that still is better than the #1 liver option.
    We have found common ground. So this is what it sounds like when doves cry.

  12. #33892
    Join Date
    Feb 2007
    Location
    Boston area, OK, Newton, right by Heartbreak Hill
    Quote Originally Posted by YmoBeThere View Post
    Yes, but that still is better than the #1 liver option.
    I love chicken liver - sauted in butter and served over rice. Yum!

  13. #33893
    Join Date
    Feb 2007
    Location
    Atlanta, GA
    Quote Originally Posted by Bostondevil View Post
    I love chicken liver - sauted in butter and served over rice. Yum!
    Fried for me please, with 3 veggie sides of my choice and way too much Texas Pete.

  14. #33894
    Join Date
    Feb 2007
    Location
    Boston area, OK, Newton, right by Heartbreak Hill
    Quote Originally Posted by wilson View Post
    Fried for me please, with 3 veggie sides of my choice and way too much Texas Pete.
    Also a good choice (minus the Texas Pete for me).

  15. #33895
    Join Date
    Nov 2007
    Location
    Vermont
    Quote Originally Posted by Bostondevil View Post
    I love chicken liver - sauted in butter and served over rice. Yum!
    And let's not be misunderestimating the charms of liverwurst, my friends.

  16. #33896
    Join Date
    Feb 2007
    Location
    Washington, DC area
    Quote Originally Posted by budwom View Post
    And let's not be misunderestimating the charms of liverwurst, my friends.
    Liverwurst has an apt name, I'm afraid.

    -jk

  17. #33897
    Join Date
    Jan 2010
    Location
    Outside Philly
    Quote Originally Posted by -jk View Post
    Liverwurst has an apt name, I'm afraid.

    -jk
    I like liverwurst. Man, if it’s in an intestinal casing, I’m there.

  18. #33898
    Join Date
    Sep 2007
    Location
    Undisclosed
    Quote Originally Posted by DukieInKansas View Post
    Ginger Lime Marinade for Chicken

    1/4 cup soy sauce
    1/4 cup vegetable oil (I use olive oil)
    2 tablespoons fresh lime juice
    2 tablespoons grated fresh ginger (I will just slice thinly as the blender/processor takes care of it. Have also used the grated ginger available in a tube at Aldi depending on my laziness and its availability)
    1/2 teaspoon pepper
    1 garlic clove, minced
    1 lime zest

    Mix all ingredients together with hand held blender or food processor. Marinate the chicken for at least 2 hours then grill or bake.

    Used this recipe for my night of dinner on a family trip to Michigan and have repeated it many times. Also have done this as the first meal on mission trips - taking the marinating chicken in the cooler. Got great reactions - especially from adults that were on a trip where we prepared all the meals for the first time. They said it upped the quality of food. It is now a go to recipe for me. I've done the chicken on the grill and baked - prefer grilled but both are good.
    DinK marinate is in the fridge. Dinner tomorrow should rock! Thanks again!

  19. #33899
    Quote Originally Posted by OldPhiKap View Post
    DinK marinate is in the fridge. Dinner tomorrow should rock! Thanks again!
    I hope you like it. I always get good reviews so it will be interesting to get another take on it.

  20. #33900
    Join Date
    Feb 2007
    Location
    Boston area, OK, Newton, right by Heartbreak Hill
    And while we are on the subject of liver, I always enjoy a good pate.

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