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Subdeacon Joe

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Everything posted by Subdeacon Joe

  1. Here is how I plan to use some of it, the which I have made before (and then wrote down after tasting it): Glazed Pork Belly – Instant Pot Pork Belly cut into 2” x 2” chunks. Salt ½ cup Molasses ½ cup Jim Beam Apple Pinch of Sugar Pinch of Savory Spice Harissa Powder Pinch of Savory Spice Berberi Powder Salt pork on all sides lightly. Brown pork on all sides in skillet. While this is happening mix the Molasses, Jim Beam Apple, and sugar in a bowl until well combined, set aside. Pull pork from pan, pour off grease. Remove pan from heat, add in the Molasses/Bourbon mix to deglaze. Return to heat to reduce. Place pork in one layer in pressure cooker. Add glaze. Cook under pressure for 40 minutes. Natural release for 10 minutes, then vent. Brown pork in skillet. Pour liquid from pressure cooker into heat proof cup, ladle off fat. Pour glaze over pork in skillet. Remove from heat. Enjoy. Some will go for this, which I have not made before: Instant Pot Carnitas by Food Network KitchenIngredients1 - 3 pounds boneless pork shoulder (Boston butt), cut into 1 1/2-inch pieces2 - 1 pound pork belly, cut into 1-inch pieces3 - 1/2 cup lager, homemade chicken stock or low-sodium chicken broth4 - Kosher salt and freshly ground black pepper5 - 1 tablespoon chili powder6 - 1 teaspoon ground cumin7 - 1/2 teaspoon ground coriander8 - Serving suggestions: Warm corn tortillas, pico de gallo, lime wedges, guacamole, chopped onion, chopped cilantro and shredded cabbage Directions1 - Put the pork shoulder, pork belly, lager, chili powder, cumin, coriander, 1 heaping tablespoon salt and 1 teaspoon black pepper in a 6-quart Instant Pot® and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 60 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Using a slotted spoon, transfer the meat to a small bowl, cover and set aside. Set the pot to saute on high and reduce the liquid until almost completely evaporated, 10 to 15 minutes. Set the pot to off and transfer the reduced sauce to the meat, then toss to coat and serve.2 - For crispy carnitas (optional): Transfer the reduced sauce and cooked carnitas to a large nonstick skillet over high heat and cook, undisturbed, for 5 minutes. Toss and continue to cook for about 5 minutes more to crisp other side. Transfer to a paper towel lined platter, making sure to scrape up any browned bits from the skillet, and serve.3 - Serve the carnitas with the tortillas, pico de gallo, lime wedges, guacamole, onion, cilantro and cabbage. The rest I'll try making into bacon.
  2. Mexico. California and Arizona; being a new and revised edition of Old Mexico and her lost provinces; by Bishop, William Henry, 1847-
  3. http://www.yosemite.ca.us/library/up_and_down_california/
  4. You didn't watch the first video. Ian and two other people.
  5. Um....I was talking about how it looks like a lot of sweeping people on the set is going on. I think we all know that the firearms have been checked, rechecked, and rechecked again. Still bad practice to sweep someone. Also note that I suggested that the apparent on set sweeps might be due to how the camera can make things look and so give the benefit of the doubt, maybe they weren't sweeping each other.
  6. I've often thought about this, but I doubt I would change much. I started off as a chemistry major, changed to geology, ended up working in neither field. Done shipping/warehousing/receiving. Ran a crew at a letterpress shop, worked for an off-site records storage and retrieval company as a driver, worked for a handyman, and now been at a machine shop for 8 years, 6 of that in quality control. Change any of that, especially early on, and I would not have the wife I've had for 30 years.
  7. Yeah, l cringed several times. But also, with what the lens does to angles I'll give them a grudging benefit of the doubt.
  8. My bride sent me a recipe that calls for pork belly. I stopped by a restaurant supply outfit to check prices. That chunk is about 18 x 9 x 2. Local supermarket has much smaller pieces at $6.99 per pound. Next weekend.
  9. Well, Bob, the locusts have been sweeping our major cities for weeks now.
  10. https://tribunist.com/news/mans-newspaper-ad-from-1865-looking-for-wife-has-modern-women-swooning/?utm_source=MOH&fbclid=IwAR2oBkind6pLJ3DEnSFfwuN8SyShjRib38cmnQ6ZzqpNPRBtQFm2URHMr78
  11. He's a voice actor and very good at it. But his comic persona is irritating.. Again, he is very good at it.
  12. You know Morgan Freedman, great voice, smooth delivery, thoughtful. Gilbert Gottfried, shrill, crude, obnoxious.
  13. One of my brothers sent some of Dad's memorabilia to me. Dad was a Fleet Marine, MOS 603, 1940 to 1947. Served on the USS Brooklyn, CL-40 during Operation Torch. Just some stuff Dad picked up at reunions.
  14. https://www.seattlepi.com/national/article/Photos-The-hell-that-was-the-Eastern-Front-of-8315541.php?fbclid=IwAR0gtGjALS6iGVe_K99fsYC39dGe17vJy2e1onxcchDGnRHJ9B0OEXCz4-4#photo-10421323
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