1) Knowing that RobertaX is not as keen on teh spicy as am I, I marinated two of the chops in liquid Jerk JuJu all afternoon before cooking. Next time, I'm going after those things with a fork like Jack the Ripper before I marinate them so that they soak up more JuJu.
2) Ah. So that's why my roomie has all those bitty glass bowls. Halfway through the prep process, I thought "Maybe if I kept my ingredients in all these little pudding bowls she has..." As Willie said to Joe, "I'll be damned, did you know this can opener fits on the end of a rifle?"
I'm stuck at a hotel breakfast buffet with small preshaped egg like objects, and some meat like things that are probably made out of Spamalope, and now I have a craving for that. Yum.
ReplyDeleteSpicy is good, even for breakfast.
Fork is good, as is thin sharp knife serrations. With pork or chicken I like dry rubs for a day, then soak in marinade in the fridge in ziploc bags. Just like shake & bake.
ReplyDeleteOne way or the nother, sounds like the next blogmeet oughta be at Roseholme. Or at least a roseholme prepared cookout. hey! Charge a couple bucks, pay for ammo!!
the Leetle glass bowls:
ReplyDeleteThe technical French cooking term for which is "Mis en place"
"Meez unh plass" fer American English.
Means: Put in place.
Kind of like lining up your screwdrivers and socket wrenches before you prepare to commit mechanical doom upon an object.
Two words: brining meat.
ReplyDeleteI had Bill's book, 'Up Front' many years ago. Just one of the many that never came back when I loaned it out.
ReplyDeleteThanks for the reminder... I will have to hunt up a copy again!
Oooh yeah, brining is a godsend, especially if you live at high altitudes where it's damn difficult to keep the juice in the meat all the way to the end. That's about the only way we get a bird or a pork roast that's Tender, Juicy, and Flavorful as specified. If you select your brining mixture right, you can also pull off chemistry tricks like taking the gamy flavors out of certain birds.
ReplyDeleteBrigid- EVEN for breakfast? New Mexicans know that's the ONLY way to start the day- drenched in chile, hence the breakfast burrito and huevos rancheros. After living here for a few years, I've come to agree with them- it's better than coffee for putting the bushy in your tail and the bright in your eyes.
Ah, Willie and Joe. I have a copy of UP FRONT published in the forties that my father owned. Now, my own son is in the Army and I've given it to him. He read it and left it with me for the time being so that it won't be damaged until he gets a more permanent duty station. Mauldin's cartoons are timeless. I suspect a Roman Legionnaire would have understood and sympathized with Willie and Joe.
ReplyDeleteThe fact that you didn't know what the "little glass pudding bowls" were for Tam, means you not watching nearly enough cooking shows. :)
ReplyDeleteOh Tam you are a BAD girl!
ReplyDeleteNot so much for the cooking....
But you made me realize I'm missing my copies of Mr Mauldin's work. I had a house fire some 19 years back.
oh well they are only 5 bux or so through half.com
"Next time, I'm going after those things with a fork like Jack the Ripper before I marinate them so that they soak up more JuJu."
ReplyDeleteTry a Jaccard Meat Tenderizer. They do an amazing job with very little effort.
A second on the Jaccard. Available at finer cooking stores everywhere...or at Cabela's.
ReplyDeleteWhen you come out to Phoenix next May, make time to visit Chino Bandido's Takee Outee and give their Jerk Chicken (#9 on the menu) a try. My Favorite!
ReplyDeleteThey've also been featured on Diner's, Drive in's and Dives.
or you can try one of these:
ReplyDeletehttp://www.cajuninjector.com/cajun-injector-flavor-injectors.html
I have searched hihg and low for that can opener cartoon without success. If someone else's Google-fu is better than mine(ie, most folk), I'd be hugely grateful for a pointer in the right direction.
ReplyDelete