What are you cooking?

jkcerda on 24/4/2017 at 22:31

long post recipe.
ingredients.
1/2 lb pork neck bones
1 1/2 lb pork for stew.
1/2 onion
********you will use the water from here to make the mole******
--------------- to the pressure cooker for 1/2 hour or until done.

1 tsp salt
1 chile ancho (pasilla-ancho) chile needs to be opened and seeds removed.
2 cloves (I used ground cloves)
1/4 tsp pepper
1/2 tsp cumin
1 cinamon stick 3"-4" long
2-3 garlic cloves
1 large tomato.
5 slices of white bread <<<<<<<<< adds texture, the type of bread used will determine how sweet it is.

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blend everything using 1/2 cup of water EXCEPT the bread.
notice how dark the mole is, add a little olive oil or vegetable oil to a 3qt sauce pan and bring to boil. cook for 3-5 mins.

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add water (from the stew) to the mole and fill the 3qt sauce pan , let it warm up.

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use the mole from the pan to puree the bread , I used 1/2 the pan to do 3 slices and the rest to do the remaining 2 slices

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your mole should go from dark red to almost pink after you puree the bread.

move it all to the 5 qt pan

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------------ add meat and bring to boil.

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you can make the mole as thin or as thick as you like by using more or less bread. you can use up to 3 1/2 lbs of meat as there is plenty of mole for it.

enjoy.

montag on 18/5/2017 at 05:48

Was planning some pork-chops on the old Weber for tomorrow, but reasons. I walked up to the meat counter at my local Kroger today (Kroger is a large grocery chain here in the states, based in Cincy) over the counter, in letters 18" tall, it says "BUTCHER SHOPPE". I asked the man behind the counter, who was dressed as a butcher (full length apron, complete with bloodstains) if he would please cut me two bone-in chops about 1 1/4" thick. He looked me right in the eye and replied "this isn't a butcher shop, we just have what you see here in the case". All I could do was step back a couple feet and look pointedly at the huge fucking sign over his head and say "I guess the extra P and the E make all the difference, huh?" He had no response. I weep for my country, and my stomach.

Yakoob on 18/5/2017 at 19:59

Ironically, at my local QFC/Safeway/Ralph/etc. which sports a ton of Korger branded products, the deli guys have no problem slicing meat to your liking.

Thor on 21/5/2017 at 17:01

Meth

montag on 22/5/2017 at 03:09

Quote Posted by Yakoob

Ironically, at my local QFC/Safeway/Ralph/etc. which sports a ton of Korger branded products, the deli guys have no problem slicing meat to your liking.

Yeah, as I have moved around town, I have had no problem asking for special cuts/service at other Krogers. I just enjoyed that particular little exchange due to the ironic signage, prolly should have mentioned that they just remodeled this store and the sign is new.

montag on 22/5/2017 at 03:11

Quote Posted by Thor

Meth

Might I suggest a nice can of Spam or maybe even better a nice can of Treat to go with that?

Yakoob on 25/5/2017 at 18:26

Not cooking, but revisiting my home-country. Obligatory "Bar Mleczny" feast. All this for under $15 ;D

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alanz on 7/6/2017 at 13:50

I'm making chicken sandwiches now. I like cooking and I used to take homemade food even to work. I use special containers that I ordered to store my food. I think that homemade food is healthier and taste far better than store-bought ones.

SlyFoxx on 9/6/2017 at 02:30

Chicken thigh taco night.

BTW...who's the banned guy?

Tomorrow I've got to make pizza dough. I like it thin and crispy with hot sausage, bell pepper and mushroom. I like to add a bit of provolone to the mozzarella for a bit of sweetness.

Stanlee on 11/6/2017 at 11:22

Ah, I see many people here are into chicken :cheeky: The simplest protein after eggs. I really like cooking chicken khebab (a Turkish recipe), the most important secret is to marinade the meat as long as possible, for example a night