Jaymes

If you like them pulled, then when you've simmered your pork pieces down to no liquid left, just take a couple forks and pull them apart. When I do that, I kind of fry lumps, or patties, of the pulled pork.... sort of like frying hash browns.

There are several "restaurants in Houston" threads that you can read for very good information and different opinions. Cafe Annie has engendered mixed opinions here, but it is the most famous restaurant in Houston right now, for "fine dining." Ninfa's is a Texas chain. The reason it's a chain is because the original Mama Ninfa's in Houston was such a smash hit, and it is still the favorite of many, many people. If you chose to try it, be sure you go to the original Mama Ninfa's on Navigation St. Bossa is kinda trendy, but really good Brazilian food. And, there's a Middle-Eastern restaurant that has good Syrian and Lebanese food, which I shouldn't even mention, because I've forgotten the name. But, I figure, maybe someone else can hop in here, if it sounds interesting to you. So, November eh? Huuuuummmm

Aqui estoy. Carnitas I am far from fluent in Spanish, but I do know that “carne” means meat, and literally, “carnitas” means “little meats.” Carnitas are a very traditional Mexican dish. And, traditionally, carnitas are pork, but you can make them with any meat...beef, chicken, lamb, etc. And, although I have heard "carnitas" used in reference to something akin to the “pulled pork” of the U.S. south, most of the time, "carnitas" are small squares of pork that have been first boiled, then braised or fried, until the insides are moist, tender and flavorful, and the outsides are crispy.... Think “pork croutons.” I use pork shoulder, 1-2 lbs worth. Cut into cubes about 1” square or so. (You can remove large pieces of fat, but remember that you will need some fat to eventually fry your carnitas. Some people even add a little lard if your roast is particularly lean.) Place in Dutch oven. (You can use a large saucepan, but remember that you will eventually be frying them, or putting them under the broiler, or doing something else to crisp them, so you need a large surface area.) Add water just to cover. Simmer, partially covered, till all water is gone and meat starts frying in its own rendered fat. Reduce heat and fry, stirring frequently, till pieces are evenly browned. That’s the basic method. But of course to make this really flavorful, you need to be creative along the way. So, what are your options? First, the liquid in which you boil your carnitas: you can use a little or a lot of beer, wine, tequila, chicken or beef broth, vinegar, lemon, lime, or orange juice. Quite a few recipes call for milk - between ½ to 1 cup. I usually use chicken broth, the juice of one orange, about ½ lime, a dash of vinegar, and either tequila, or gin. I really like the sweetness of gin in cooking and use it often, but it’s obviously not traditional in carnitas. A friend swears by rum. So, there you go. Next, you’ll probably want to flavor your liquid. The most typical choices for this step are oregano, bay leaves, onions, garlic, epazote, chiles (either chopped or dry or powdered), cumin, cilantro, salt, pepper. One friend puts in some mint; another adds nutmeg and sage. I usually chop up some onions, garlic, chipotles, poblanos, and for seasoning, use a prepared seasoning product called TexJoy that I like with pork and I dust my cubes with that and let them set in the fridge for several hours beforehand. So now, you’ve boiled your carnitas down, and you’re frying them in the fat, and you think, “Boy, it’d probably be good if those suckers were caramelized.” I think it would, anyway. Of course, not everyone likes sweetness in their meat, but plenty do. If you’re one of them, add a little sugar to the water when you add your spices. Choices here are syrups, like Caro or Molasses, or Maple, or brown sugar. I add 2 T brown sugar, and 1 T sorghum (not too much for two pounds of meat, but enough to help brown and caramelize it). Mi amiga, on the other hand, caramelizes a cup of brown sugar in another pan, and then pours it over her browned carnitas, stirring and cooking over high heat for another ten-fifteen minutes or so, until the cubes are well caramelized. Rather than browning your carnitas in the fat on top of the stove, many people finish them in an oven on high heat, or under the broiler. Okay, so now you’ve got your crispy carnitas. What do you do with them? The answer, of course, is “anything you want.” You can just squeeze a little extra lemon or lime over them and serve as is, with some salsa or pico de gallo and guacamole and refried beans alongside. Or, you can: arrange on top of arroz; or as a garnish on a bowl of charro beans; or with chopped onion and cilantro in soft tacos or burritos or quesadillas; or whatever you want. Sometimes when I had my kids at home, I’d make a kind of Mexican gravy with milk and onions and chopped green chiles, and pour over and serve as a main dish. They're wonderful.

Every single party I host in the wintertime includes mulled cider in the crockpot, and alongside, a bottle of Tuaca and the recipe for "Hot Apple Pie." Which is: Into a mug of mulled cider, put a jigger or so of Tuaca. Top with whipped cream and a sprinkle of nutmeg. Omg, is that good.

My very favorite salad: Good tomatoes, sliced Sweet onions (purple, or Maui or Vidalia or Texas 1015s), sliced Drizzle with: EVOO Balsamic Vinegar Greek feta crumbled over. Salt & pepper to taste Sometimes add a few nice olives if you want; if you have them This salad is, for me anyway, ambrosial

Yeah? How'd it work out? Did you seduce him anyway???

Decided to bump this up. LOTS of good info here about "real Mexican food."

Also, Migas - Mexicans frequently tear or cut tortillas (both flour and corn) into strips and scramble them into eggs. Often they'll add onions, peppers, cheese, etc., as well.... but not necessarily. If you look on the Southwest board, you'll find "Migas in Austin." There are several different methods and recipes there, but often Mexican Mamás don't go all out.... just toss a few tortilla strips in with the eggs.

And I was hoping YOU could tell ME. My grandmom always had Maker's Mark for sipping, and Jim Beam for cooking - in the sweet potatoes, in the bourbon corn soup, in the bourbon punch, on the peaches and ice cream, in the bourbon-pecan pie, in her favorite dessert, Bourbon Cup. Although I had heard of Weller's, I wasn't really that familiar with it until I moved here and that big-time lawyer I mentioned above said he wasn't going to Cancun without it. Then my wealthy friend gave me a nice big brandy snifter of Weller 19, which is apparently better than the regular. So, I was wondering just like you.... what's the deal???

And the Thanksgiving Buffet at the Palace is an awe-inspiring treat.

Weller is fine. I have nothing against it, and in the company of Texans I would expect to be served nothing else. Okay. I'll bite. Why?

The first time I had it was some twenty years ago. I remember asking the waitress what "bibimbap" meant. She said, "Oh...it just means 'this and that and whatever.'" May not mean that literally, but what a great word.

Ron - you are clearly a wise and knowledgeable bourbon thinker... perhaps one could even say that you are a "man of great bourbon brain." I notice that you didn't mention two that I have heard of repeatedly - Jack Daniels and Weller. What do you think of those?

Isn't that where they serve those fabulous french fries with blue cheese sauce? I had them somewhere in Atlanta several years back when I was visiting my sister, and I've forgotten where it was for sure. But I think that's it. Is it?

You're right, Ellen. I'd be far more interested in the textiles behind him.

All of the spellings you see in English are approximations of the sound of the Korean word. So, you'll see it spelled every which way, from bulgogi, to pol koki. There simply ain't no "wrong" way.

I have a fabulous recipe for Puttanesca that you make by chopping fresh tomatoes, squishing olives, smashing garlic, squeezing anchovy paste, slicing basil, tossing well in EVOO, placing in a glass bowl with glass lid, setting outside in sun for about five or six hours. Then you pour it over pasta and grate P Reg overall. Wonderful!

This sounds a lot like a meal I was served in our guest's home in New Orleans, but a little less shellfish heavy and with the addition of sausage. It was called a "shrimp boil" and served on a long table, with newspaper, in their garage! It's still one of the most memorable meals I've had. So simple yet sooo good!! Was it just the presentation you objected to or did it taste bad as well? Ollie That is pretty classic. Many civic organizations down here have "Shrimp Boils" or "Crawdad Boils" for fundraisers and they are always huge hits. Everything is boiled in a big vat, usually with some beer and lots of Cajun spices in the water. They line the tables with newspapers, just like you said, and dump the whole thing out. Served with Louisiana hot sauce and lots of cold beer. HUGE hits. That's why they're fundraisers.

You have a right to be proud. What a fine compliment you got from them. (Hungry for the first couple of days, eh? Now, what did I tell you? "Lots and lots and lots!") It's impossible to cook too much for teenage boys. Congratulations, Aunt Helena! Sounds like you were a smash hit, and they'll remember it forever. AND, brag on you to all the relatives!

Helena - Waiting to hear. How'd it go? Successes? Failures?

In winter, when you can't get good tomatoes, have you ever tried this with canned?

Toby - Have you ever tried aged Weller? I was at a friend's house a while back. He's a real connoisseur. We got to talking about spirits and I told him the story (mentioned above) about the attorney who wouldn't go to Cancun without his Weller. My friend said that that was his favorite as well and asked if I'd like to try some. It was fabulous. My friend's Weller was 19-year aged, I believe. My friend also said that Weller wins most tastings. Perhaps you should give it a try.

Here's another thread for the Newbie to peruse! This should be plenty!!

Excellent thought, RP. In fact, reminds me to add that my Mex friends use flour tortillas like Norteamericanos use slices of bread... as sandwiches. When I order steak at restaurants and don't eat it all, the next day I slice it up thinly, smear a little refried beans on the tortilla, then the steak, then salsa. Perfectly fine as is. Ditto chicken.... RF beans (if you have them) chicken chunks, salsa. Also, my Mex friends heat a skillet or griddle (add no grease), then just fry (or grill, whatever you want to call it) the plain tortilla a few seconds per side before they use them. They call the tortillas right out of the package, "cruda" or "raw." They do this not just to heat the tortillas, but to also fry them a bit (although not til they start crisping, I should add), getting a few more brown spots on them. Sometimes I do it; sometimes not. But they are better fried a little. Then, you can just smear them with good quality butter and eat, just as you would a slice of bread. And Saffy, don't forget fajitas, of course.

I've done it for several trips. It has some effect, but mostly color. It wasn't much of a problem. Golly - Do you mean you poop pink?