The Lounge's Food Blog
09-11-2010
, 03:30 AM
If there ever was a time for QFT, this is it!
09-11-2010
, 11:51 AM
Finding some inspiration on the previous page of this thread, I am making slow cooker Cuban style pulled pork.
First I trimmed and boned the pork butt, then added cumin, cinnamon, salt, pepper, bay leaves, onion powder, onions and garlic to the crock pot.
Then I juiced some limes and grapefruit.
Marinated for a couple hours, then just put on low in the crock pot. Only 10 or so hours to go for delicious pulled pork!
Some will be for sandwiches, some will be fried and served as carnitas. My house is going to smell good today
First I trimmed and boned the pork butt, then added cumin, cinnamon, salt, pepper, bay leaves, onion powder, onions and garlic to the crock pot.
Then I juiced some limes and grapefruit.
Marinated for a couple hours, then just put on low in the crock pot. Only 10 or so hours to go for delicious pulled pork!
Some will be for sandwiches, some will be fried and served as carnitas. My house is going to smell good today
09-11-2010
, 12:36 PM
Please don't do all of that without at least trying to make a Cubano sandwich.
If you get the right bread, you ought to be able to pull this off.
My idea of a Cuban sandwich is the bastardized Tampa version, the one with pork on it, rather than just ham and cheese.
Pressed properly, and done right, it should look something like this:
Ugh, now I need an excuse to drive to Tampa.
If you get the right bread, you ought to be able to pull this off.
My idea of a Cuban sandwich is the bastardized Tampa version, the one with pork on it, rather than just ham and cheese.
Pressed properly, and done right, it should look something like this:
Ugh, now I need an excuse to drive to Tampa.
09-11-2010
, 02:41 PM
09-11-2010
, 08:23 PM
With the exception of the word "should," I agree with crash, mostly.
There needs to be marbling, but it needs to look more like Crash's. Cookie's will end up in half-masticated hunks on the side of the plate.
That said, there's a bit too much fat through the one Crash linked. It should be veinier, less chunky fat, and there should be a larger percentage that constitutes the "meaty" portion.
Try this:
There needs to be marbling, but it needs to look more like Crash's. Cookie's will end up in half-masticated hunks on the side of the plate.
That said, there's a bit too much fat through the one Crash linked. It should be veinier, less chunky fat, and there should be a larger percentage that constitutes the "meaty" portion.
Try this:
09-11-2010
, 09:13 PM
Quote:
With the exception of the word "should," I agree with crash, mostly.
There needs to be marbling, but it needs to look more like Crash's. Cookie's will end up in half-masticated hunks on the side of the plate.
That said, there's a bit too much fat through the one Crash linked. It should be veinier, less chunky fat, and there should be a larger percentage that constitutes the "meaty" portion.
Try this:
There needs to be marbling, but it needs to look more like Crash's. Cookie's will end up in half-masticated hunks on the side of the plate.
That said, there's a bit too much fat through the one Crash linked. It should be veinier, less chunky fat, and there should be a larger percentage that constitutes the "meaty" portion.
Try this:
A decent steak like this, where I live, is about $12.50 per pound (Canadian dollars), which is totally reasonable.
09-11-2010
, 09:25 PM
Quote:
I agree 100% - Cookie's is extremely under marbled, and Crash's has too much fat. Rushmore's is darned close to what you want. In my mind, the arc on the right, outside of the fat, is a key identifier (I expect to see it in a ribeye, and I don't see it in Cookie's) and the best part - once the fat starts to render it will almost seem like it is an attachment; ie. it is not really connected to the totality of the steak, but it belongs there, and is fantastic.
A decent steak like this, where I live, is about $12.50 per pound (Canadian dollars), which is totally reasonable.
A decent steak like this, where I live, is about $12.50 per pound (Canadian dollars), which is totally reasonable.
09-12-2010
, 01:38 AM
