The ones I have had look like this:
http://i.timeinc.net/recipes/i/recip...k-351076-l.jpg
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The ones I have had look like this:
http://i.timeinc.net/recipes/i/recip...k-351076-l.jpg
Exactly. You name it, we probably have it. I've been working with exotic type citrus flavors recently, rangpur and yuzu specifically, in salad dressings. Can be sweet or savory flavors too. Anything comes to mind, shoot me a PM and I'll bottle you up a sample.Quote:
Originally Posted by Tones
Tonight's experiment: Mojo. Working in produce at a grocery store, I get dibs on stuff that we would throw out. Tonight I took home a few navel oranges, a 2 lb bag of limes, and a lemon. Into a stock pot I zested and juiced the lemon and oranges, and then juiced about 5 limes. I diluted it with about a half gallon of water, and added a quarter cup of kosher salt (so it works as a brine, too), a few tablespoons of cumin powder, and 5 cloves of garlic. Is it authentic? I don't know, but it tasted like the store-bought stuff I've used, albeit a little fresher. I have a pork roast marinating in it until after work tomorrow. The exact cut is "pork shoulder blade Boston roast" iirc.
Pork butt roast. Which isn't actually cut from the butt just to confuse you.
I love me some mojo. How are you gonna' cook it? Might I recommend pan searing and finishing in the oven (if you have oven safe pans).
That's what I did last time I made a pork roast, and it turned out well (seared in the pan, and moved to the oven). Should I keep the thick layer of fat? I was thinking maybe I should keep it top side up, so that it "bastes" the rest of the rest. What temperature would you recommend, 300? I have a meat thermometer, so I'll just cook it until it's done.
Yeah, if you've got the time then I'd say do it over lower heat to get that gelatinous quality from the fat. 300 or so should do you fine. When I do the pan sear move to oven thing with a loin I usually have it a bit higher since I'm looking for a crusty exterior.
Sounds good. I'll probably err on the side of slower and put it at 275; I won't be in any hurry tomorrow night. Can I do anything with the marinade? It seems to thin to baste with, and I hate the thought of just throwing it out.
I've reduced it for use as a sauce before with decent results, but if you're in the mood for sauce I'd recommend a tomato based sauce - but I'd always recommend a tomato sauce.
Just took a bite out of my roast, and holy shit it is delicious. The crust on the outside is sinfully good. The marinade is really subtle, but it definitely helped make it more tender and gives it a nice flavor. It ended up taking about four hours, 45 minutes. Because I'm lazy, I'm just having a side of Ranch Style Beans (Because the Texan in me told me to).
GQ has a recipe for some pretty awesome pancakes from scratch. Just thought I'd put it out there.