karstopography wrote: ↑Sat Jun 17, 2023 8:59 am We oven roasted our first Okra for 2023. I forgot how delicious it was. 425 degrees for about 25 minutes. Split lengthwise Okra gets a spritz of oil, then salt and pepper. I might try some paprika and or garlic powder with it next time.

Better yet cumin.
Just saying.

Here's the 1.85 pound pichania.
I'm following the marinade recipe more or less that Villa Cocina has on her video for Carne Asada.

I'm not putting any lime juice or orange juice in at the time because it's going in overnight.
Those two would cook it so I'll add them tomorrow.
But I did add two caps of orange extract.
I substituted the crushed garlic with ginger garlic paste.
What could go wrong there.
And I need to head off to the Mexican market for cilantro and a few other select ingredients like fresh peppers white onion maybe avocado and so on.
I think it's going to be delightful.

I decided to go ahead and add the orange juice from a sweet seeded orange.
But also zested the orange and tossed in the rest of it chopped up.
Whole head of cilantro stems and all.
There's a pichania in that mess somewhere.
They were giving away a free bottle of cold water as you exited the store too.

More dehydrated tomatoes. Cannot stand letting the cherry tomatoes go to waste so I must dry.

I hear that and the rewards will be plentiful this winter.

I pulled the chicken thighs out of the sous vide at exactly 3 hours plus whatever heat up time.
Needless to say I imagine they're fully cooked.
Some water came out but it would anyway during regular frying.

Pico de Gallo Macha.
Cilantro.
Red jalapenos.
Green jalapenos.
White onion.
Habaneros.
Cumin seed and my spicy peanuts crushed.
Lime juice.
Olive oil.
No salt till tomorrow.
Rather hot but tasty.
Just so as y'all know I consider Pico de Gallo a salad or side dish I like it so much.
What could possibly be more healthy to eat.

The sous vide fried chicken is ready and a side of get ready............
((((Fettuccine Alworth)))).
The difference is.
8 ounces of fettuccine noodles.
Butter 1/2 stick.
Garlic ginger paste a big heaping tablespoon.
Muenster cheese 1/2 cup grated.
Two egg yolks.
Black pepper.
Cook pasta in salted water.
Drain.
Put butter and garlic ginger paste in the same kettle to melt and cook a little.
Put the hot pasta back in.
Add the cheese and the egg yolks.
Mix and serve.
This way I won't get beat up by the Italians.

4 hours at 165°F in the sous vide is too long for the chicken.
That 2 hour mark was just when the liquid started to come out.
Next time I'll cut it back to 2 hours.
Maybe I'll reduce the temperature too.
It was good but a little dried out.
I was following a chart.
The pasta came out killer.

Cooking the Carne Asada de Pichania on the Santa Maria grill.
And using up the last of the charcoal.
I use the old empty charcoal paper sacks to light my charcoal.
No chemicals.

One last shot and off to the shower to cool off.
The sun is about to come over my shade tree.
AKA Sombrero Arbol.

Two double white corn tortillas each cooked in butter with pico de gallo avocado and carne asada de pichania.
Each taco is two layers of tortillas.
Meat sliced paper thin and then chopped up.

Worth you must have girth(lol),or all the recipes and food are spearmint’s for your new restaurant?Anyways today I am getting rid of all the mangoes slowly by cooking and making dependent on variety any thing mango.Today mango leather is in the oven,puréed mangoes,dash of nutmeg,vannilla extract,ground clove.2/12 hours at 175.Turned around then 2 hours more.

sorry not I pad qualified

Kurt wrote: ↑Sun Jun 18, 2023 5:46 pm IMG_2717.jpegWorth you must have girth(lol),or all the recipes and food are spearmint’s for your new restaurant?Anyways today I am getting rid of all the mangoes slowly by cooking and making dependent on variety any thing mango.Today mango leather is in the oven,puréed mangoes,dash of nutmeg,vannilla extract,ground clove.2/12 hours at 175.Turned around then 2 hours more.

Not so much as you would think..
The chicken I cooked with the pasta was three meals and one chicken snack.
The pichania will last a while.
Sometimes it's frozen.
Sometimes the over cooking goes to the compost pile for the critters.
Seems wasteful but so as long something gets a meal I'm all good.

Just another way to eat this stuff.
Not everything is a taco.

english roast in the crock pot with taters, carrots, an onion
few ounces of water with a dash of worcestershire, salt, pepper,
and a pinch of thyme. i'll maybe add something else as a side dish
when the roast is done.


keith

I worked my tail off today so I stopped off at Taco Bell and got the (((((New Tostada Supreme)))).
Comes with vine ripened home grown tomatoes.
Fresh avocado.
Chef made refried beans.
Pichania cooked on an authentic Santa Maria grill by a world renowned grill master.
Sweet corn.
And a dusting of a top secret blend chili powder.
Tostada's fried in peanut oil to perfection and verified by a panel of 5 Mexican chefs.

Yet one more thing you can do with pichania.

No picture.
Fried fish in cornmeal not batter.
Reason.
Cornmeal doesn't suck up oil like batter.
The batter experiment was just to see if I could do it and I probably won't do it again for a long time.
With the fish I had tomatoes.

Spur of the moment rice.
Mexican rice 2.0.
Toasted 1 cup of basmati rice in peanut oil and butter.
Next frozen corn to toast 1/2 cup.
Once toasted almost completely added freshly crushed cumin seeds to toast a little 1 tablespoon.
Crushed garlic clove added to toast a little 1 giant clove.
Added chili powder and Knorr tomato bullion powder teaspoon of chili powder 1 tablespoon tomato bullion powder.
Added chopped up Pico de Gallo 1/2 cup at least.
Let cook a little.
Added 2 cups of water brought to simmer put lid on and set timer on 20 minutes.
All the pictures are washed out from the darker color.
Rice not cooked yet.