food The Drunken Chef

texas blues said:
I don't have a recipe per se, I just mix whole wheat flour, olive or canola oil, water and just a little salt. You want the dough to be a touch wet so it'll press easy but not too tacky. Play around with it. Add some hot stuff like salsa or hot powders.

Whole wheat tortilla's using butter instead of oil or lard are the H-bomb. The smell of them on the comal will drive your neighbors crazy. I myself swoon. Alas, because of the butter, I don't eat them but maybe once every six months.

The last few years I've noticed something disturbing.

Almost everyone I know is overweight and they suffer from health issues because of it.

Those same people tell me I'm too thin.

Fine.

Pencil me in as a beneficiary in your will.

I'll win that bet.
Click to expand...


Hahaha sounds good. Thank you!
 
No, it's salt cured in the fridge. Well, in the Philippines it is. Your style must be different. I've never seen it made from chops, only belly. Looks good though. I'd call that carne enchilada; chile marinated pork, though you didn't use it as a marinade, it came out like it.
 
texas blues said:
The last few years I've noticed something disturbing.

Almost everyone I know is overweight and they suffer from health issues because of it.

Those same people tell me I'm too thin.

Fine.

Pencil me in as a beneficiary in your will.

I'll win that bet.
Click to expand...

I find that disturbing too. Due to the norm in america being overweight everyone's perception of what is healthy is skewed. A person that is at their "should be" weight to height ratio is viewed as too skinny to those who do not know any better. I too lost about 50lbs a few years ago and recieved the same comments "you're too skinny". Wrong... you're just lookin at a healthy glowing body.
It all started when I began educating myself on food and not just what to eat and not eat, but more importantly WHY not to eat such foods. I knew too much. There was no going back. I apply it to my life every single day, with every single meal.

Eat healthy and be active as said, and most "common" health issues go away. No more doctors, no more pills.

I haven't even had a cold in 2 years. Magic? I think so.
 
The Hot Pepper said:
No, it's salt cured in the fridge. Well, in the Philippines it is. Your style must be different. I've never seen it made from chops, only belly. Looks good though. I'd call that carne enchilada; chile marinated pork, though you didn't use it as a marinade, it came out like it.
Click to expand...

Poo on your wiki "research".

You're thinking the traditional Spanish tocino made with pork belly.

The Filipino brah's that showed me owned and ran their own meat market's both in Hawaii and the Phillipines.

They only used water, sugar, and get this...red dye #4.

I got rid of the dye and subbed beet juice.

The lean pork loin doesn't lose anything flavor wise compared to the fattier cuts.

I say that now but the fact is, the fattier cuts on an open flame grill are nothing short of fantastic!
 
You need to post better descriptions, lol! You didn't say you marinated it Tocino style, so it looks like a raw pork chop with stuff on top.

Congrats on the weight loss.
 
The Hot Pepper said:
You need to post better descriptions, lol! You didn't say you marinated it Tocino style, so it looks like a raw pork chop with stuff on top.

Congrats on the weight loss.
Click to expand...

All apologies. I reckoned you remembered my original post talking about how I made the stuff.

Thanks for the kind congrat comment.

Losing weight and maintaining it is now effortless and enjoyable.
 
texas blues said:
Pork tocino flip style chops marinated for 5 days in beet juice, water, salt, sugar, rice wine vinegar, and soy.

Just look at that incredible color! The beet juice is a superior coloring agent to the artificial petroleum based cancer causing coloring products normally used.
Click to expand...

NOW i get it. Post from March 12 and you froze some.

Okay now I can see all the working here and why it was red and looked like beef. And yes, TOCINO! Marinated 5 days in that goodness.
 
See THP, you need to research a little more. Congrats on the weight my much smaller friend. I am still cruising at around 210. I could use to drop ten or twelve myself. I will get to that sometime this Spring Summer when I am doing more shopping at the farmer's market.
 
Jus' a little hint of future DC events.

Behold!

The most powerful sounding 5e3 circuit based guitar amplifier on the planet.

And reigning over the tweed bitch is Kah. 110 proof reposado firewater.

IMG_4466_zpsd5c6489b.jpg


Cool idnit?

$47 and change at Goody Liquor Sto'.

IMG_4469_zps7ab6dce9.jpg


Soon to be involved in more pooping awesome and pissing excellence.
 
Booma said:
Looking good!! And don't mind the odd shot or three of KAH
Click to expand...

You will be seeing mohr of that queen bee in the near future.

I was just checking the Magic 8 Ball and it says that you might be posting some barramundi fish tacos in the near future.

For true or no?
 
Hmmmm fish tacos, YES, burramundi..... Hmmm will mean a trip to the shops.

Might have to go with shark again, we'll see
 
Lose weight and get healthy...Bah! I plan on an early death by butter, bacon and alky-ma-hol :D

J/k. I too need to change some bad habits food wise. And alky-ma-hol as well :(

I'm off to silence the healthy voices with a beer or 5 :whistle:
 
I need to buy a grill ... who loves their grill and wants to suggest it? ...

before everyone starts - i'm not handy whatsoever, so i'm not building one ...
 
Get a Big Green Egg. Best you can but period. I had a chance to buy a display model for half price and didn't. I have been kicking myself ever since.
 
grantmichaels said:
I need to buy a grill ... who loves their grill and wants to suggest it? ...

before everyone starts - i'm not handy whatsoever, so i'm not building one ...
Click to expand...

First you have to decide if you want gas or charcoal.

I love my Lodge hibachi for charcoal. Perfect size for 2 people and will last forever.

For general grilling with charcoal, Weber is the way to go.

For gas, I dunno'.

I've had many but never really liked them.

They never really get hot enough for me.
 
You must log in or register to reply here.
Back
Top