Sunday, Sweeping the Clouds Away

[amberdulen]

Today I'm cooking carnitas, according to jd3000's elaborate, detailed recipe, and it took me three stores to find a jar of salsa verde, so here's hoping it turns out well. tahmthelame, I'll bring you two a baggie's worth if you want it. For after Easter, of course.

Speaking of tahmthelame! She and engelhardtlm1 and quamicauzilot all have ridiculously long user names. No! That's not what I meant to

Comments

[quamicauzilot]

Thirteen characters! That's it! Um, yeah. Been a little busy. I'll get to it! Maybe even today! Honest!

[tahmthelame]

Yes, I TOTALLY want some carnitas. For after Easter. :) How many baggies does that make?

[amberdulen]

No idea. It's going to make something like three or four pounds of meat? I'll just portion it out and kind of eyeball you a good few burritos.

[jd3000]

D'oh. I had not considered that perhaps the customary large selection of Mexican items in every store here in CA might not be duplicated in Penn. :-D Did you find Herdez brand?

I don't even need to look at the video. It's burned in my brain. HERE FISHEE FISHEE FISHEEE!!!

-JD

[amberdulen]

Herdez? Heck no, I was happy to settle for Goya. I might be able to find more brands if I went to a bigger store; but where I went, the Mexican section takes up as much space as the Asian, half as much as the Italian, and slightly less than the Kosher.

[jd3000]

Ahh, okay. Well, make sure to check the saltiness level, Herdez is well-seasoned that it's all you need, but I'm not sure about Goya.

Also, what I didn't include in the recipe is the necessity of spreading every bit of fat out as much as possible over the meat before roasting, the fat is always the most flavorful part and will keep it moist even while it crisps. :-)

-JD

[amberdulen]

I'll check that, thanks. Every two tablespoons gives me 7% daily sodium, how's that measure up? ^._.^

Ooh, thanks for the tip on the roasting. Will do. I'm so much looking forward to this.