What's for dinner?
 

I'm cooking spaghetti and meat sauce made from lean turkey meat..Mmmmm!

What's everyone else having?

I still have this fucking flu, so tonight I just open freeze american pan pizza, a big one, and put it in the oven and before that we eat something we find from the fridge.

Anyway, Sunday is usually our pizza day. Sometimes we order it outside, sometimes eat big one from the freezer.

tonight is crawfish fettuccine. mmmm

Carnitas! (Burritos)

Dang I miss california could go for a nice burrito about now :(
No good mex up in maine

Tonight we are having a nice Chicken Francaise with Parmesan Noodles, Broccoli and Cheese and a mixed fresh fruit shortcake :)

Damn, I can smell it cooking now :)

Pasta & sauce with Italian Sausage :)

Skinless chicken breast cut up and added to veggies with some ranch dressing and bit of spices.

If you ever want a recipe let me know! Carnitas are real easy to make provided you have some time (like 2 hours), and well worth the effort.
When I moved back here from california, there was no good mexican food, but the last couple of years I have been pleasantly surprised. I don't know if you have and Peurto Rican shops around that sell food, but if they do look for something called Pernil. It's pretty tasty and goes great inside a burrito, or with tacos! Yay Tacos!

You guys have me homesick for California! I'm in Texas now so no shortage of Mexican food here. We had smoked sausage, mashed potatoes with turkey gravy and veggies for dinner last night.

Gunncat, please post the recip. TexMex is something I haven't cooked lot yet, and I want to try it more. I like spicy food. Cleans your holes, if you pardon me french.

I want to cook mexican supper and play my Flaco Jimenez CDs while eating...I really own them, too. He's the best accordion player in the world. I'm a big fan of Flaco, Texas Tornados and Doug Sahm (God bless his soul).

EDIT: Many times when we drive by car we play Tornados, Sahm and Flaco's CDs when we travel.

MMM love Mex!!

We had bar food last night.. Wings, black bean and cheese dip and shared a cheese burger.

oh and a few bloody marys to make it REAL bar food.

finn, I am gonna get you a nice meal together. Give me a day or 2 to prepare the recipes. It will not be tex-mex style, more california with a hint of New Mex in there. Hey check out Roky Erikson, the 13th Floor Elevators. Might like the sounds of them.
Also check out this site for foodstuffs:
http://www.dagiftbasket.com/store/catalog/default.php

I ate at Mastro's for dinner last night...dayum that place rocks.

Tonight it's burgers out on the grill, after three months of having underground gas line issues it's finally fixed :)

Thanks, Gunncat and no hurry. We have nice looking shelf on the big grocery store we usually buy from full of all kinds of tex mex products but I haven't buy a lot yet.

In another board one webmaster gave me a recip for mexican rice and that was real good with fried chicken.

I own some old vinyls from Roky. When I cover from this flu maybe it's time to find them from my vinyl archive.

Gawd i love the net
 

Tonight i'm sitting in Newport Oregon, a small town on the oregon coast that really should be bottled and sold as a tranquilzier.

Staying Here

I'm sitting here on my laptop, with bloody mary in hand, just having finished a fresh salmon steak with really fresh corn on the cob.

Tomorrow i hope to be in Fisherman's Wharf in SFO.

Any recommendations????

I'll post along the way.

We are traveling US 101.. down the coast to I-15 then across to Vegas.. should be a Great trip

i had chicken cutlet with baked potato and salad yummmm

Rock on man, I am glad you got some Roky :)
The technique for making carnitas is the same as making confit. You cook meat slowly be completely covering it with some sort of fat. In this case we will use pork fat.

This is what you will need:
2# lard(900 grams)
71 ml of milk
71 ml of water
1 sprig of thyme or 1/2 teaspoon
1 whole head of garlic unpeeled
1 bay leaf
12.4 grams salt
1,100 grams pork butt cut into pieces 1.9cx5c(more or less)

Start off by melting the lard over a low heat. Put in the rest of the ingredients and increase the heat until it begins to simmer. Keep this simmer very low, and cover. Stir things every five minutes or so. It will take about an hour before the meat is tender. At this point remove the bay leaf and garlic and increase the heat to about medium high and start continuesly stirring until the meat turns brown and becomes crispy. Once this is accomplished, you should take the meat out and shred it with a fork, or with the plastic blade of a food processor, but make sure you still have chunks!
You should serve this with guacamole which you should make only from California Hass avacados. I hope you can get them there.
I like to make burritos with carnitas, rice and refried beans. I add nice guacamole and some red sauce there for my heat buds.
I will give you recipes for those if you need them, but I have to run for now. Enjoy.

Thanks a lot! |waves|

I'm afraid we don't have avacados from California but we have them from somewhere else.

Getting lard is hard these days. Let's see if I find any.

Pizza Bolognese :) snack

Finn, lard is easy to render yourself, just ask the butcher for 3-5 punds of pork fat and trimmings and put it over a low heat, or place it in the oven and render the fat. That's lard.
Without Hass avacados, you'll end up with more watery less flavorful guacamole, but I suppose it's better than nothing!
Have fun :)

I know what lard is, but they don't sell pork fat or trimmings here anymore. All kinds of light products are favourites these days. I'm lucky that they still sell real butter. They say fat will kill you, so nobody bought it, so nobody sell it, and anyway, people can't cook these days. They eat half ready or ready made food from boxes.

If I buy pork meat from shop, it has very little of fat. Almost nothing.

We don't have small butcher shops, only big supermarkets. Small shops have died long time ago. We have some smaller shops, but they are also big chains that put up shops in places where lives people who don't have cars to go to supermarket. Their prices are high, of course, and products are not so good.

Times are tough for ex-pro cook. I can't even buy cow bones anymore to cook basic things for the sauces, I must buy factory made powder. It's not the same thing. How can you made perfect red wine sauce from powder?

Growing old is PITA.

peanut butter and mayonaise sandwiches|jester|

Finn, that sucks man. I hadn't thought that perhaps you don't have pork farmers there where you can find freshly slaughtered pigs. Maybe you should take a trip to Germany and get some goods; I couldn't imagine they will ever stop eating all sorts of pork products.
I can't believe you have to use some Knorr like crap for stock. Man I think I would move if I couldn't get decent food. That's about my #1 priority when I choose a place to live.

Is that the brainfood that makes chess champs? |roses|