REMINDER: THE ARENA PLATFORM, INC. has no obligation to monitor the Forums. However, THE ARENA PLATFORM, INC. reserves the right to review any materials submitted to or posted on the Forums, and remove, delete, redact or otherwise modify such materials, in its sole discretion and for any reason whatsoever, at any time and from time to time, without notice or further obligation to you. THE ARENA PLATFORM, INC. has no obligation to display or post any materials provided by you. THE ARENA PLATFORM, INC. reserves the right to disclose, at any time and from time to time, any information or materials that we deem necessary or appropriate to satisfy any applicable law, regulation, contract obligation, legal or dispute process or government request. Click on the following hyperlinks to further read the applicable Privacy Policy and Terms of Use.
F()CK you...id rather spend the day with you and yours than mine!!!!1 Need to buy some tomatoes and tortillas today
2 Am defrosting the marinated tri-tip as I type
3 Have picked some "show" limes yesterday from the backyard tree (bet I could win a 4H competition with 'em)
4 Have some still alive cilantro in the garden getting picked on the 25th
5 Will mash up some avocados on the 25th too.
6 Will grill up the tri-tip for Christmas tacos!
7 Side of refined beans
8 Celebration Ale from Sierra Nevada
So this was fantastic. Unique, bright, savory, delicious. Super easy, we made tacos with it with a anaheim chile/bell pepper salsa. So good. Thanks.more or less these.
The rendered fat cap is the star, and I'm not so sure it will translate
Pernil Asado (Garlicky Roast Pork Shoulder) Recipe
This gorgeous pork, known in Puerto Rico as pernil, is marinated in citrus juices and garlic and slow-roasted until caramelized and crispy.www.foodandwine.com
We actually had homeade tamales and enchiladas last night for Christmas Eve dinner. Got them from a local family who makes them fresh every year. Just our immediate family having dinner. Saw some neighbors having parties with 20 cars around their properties. They probably will be spending their New Years in the ICU....Pernil and Rajas tamales (not in the same tamal) with Cuban black beans. We didn't make the masa. I tied the tamales.
View attachment 102790View attachment 102791View attachment 102792
We usually do Jewish Christmas with Chinese from Shanghai on Milpas in Santa Barbara. This year we did not go to SB though.Chinese take out for dinner!
There's gonna be another surge, but I hope I am wrong.We actually had homeade tamales and enchiladas last night for Christmas Eve dinner. Got them from a local family who makes them fresh every year. Just our immediate family having dinner. Saw some neighbors having parties with 20 cars around their properties. They probably will be spending their New Years in the ICU....
The French Laundry.....
Gavins hom eslice.
Nigger owns the Plumpjack chain. SF and Squaw Valley. French Laundry just got a 3 million dollar state loan. Plumpjacks and Gavins winerey just got a 2.4 million dollar loan. Our money.... California Taxpaxers money...
I have actually dined at the Plumpjack in Squaw Valley. Us and Them. Gavin is Them....Come on Scott.
The French Laundry.....
Gavins hom eslice.
Nigger owns the Plumpjack chain. SF and Squaw Valley. French Laundry just got a 3 million dollar state loan. Plumpjacks and Gavins winerey just got a 2.4 million dollar loan. Our money.... California Taxpaxers money...
So this was fantastic. Unique, bright, savory, delicious. Super easy, we made tacos with it with a anaheim chile/bell pepper salsa. So good. Thanks.
We made tamales with some of it too, so good.Glad it worked for you. I'm a fan
Definitely benefits even further from some acid to cut through the fat and something crunchy for texture. I usually do rice/black beans/ tortillas with lots of lime, or sometimes I pickle some red onion.. But a zippy salsa works too.
I'm usually only cooking for two, so I only make it twice a year or so and freeze some leftovers in batches. It would be great in tamales, or chile, or a asian slaw and rice type thing. anything really.
I'm usually full before anything is plated because I pull so many bits of crispy fat cap for taste tests