Noice!
Come on may you know how he rolls... that's oven baked on an oiled sheet.
sicman said:
Come on may you know how he rolls... that's oven baked on an oiled sheet.
food The General Taco thread. All things taco.
- Thread starter Sethsquatch
- Start date
Hole in the wall I stopped at while buying some stuff for the TD.
Bistec, jalapeno, onion and cilantro
Bistec, jalapeno, onion and cilantro
Needs sauce or salsa!!!!!!!
Mexican Coke!
Mexican Coke!
It had homemade sauce post picture...lady brought over a red and green squeeze bottle and yes Mexican cokeThe Hot Pepper said:
Dang Chris!
I like to be liking that hole in the wall looong time!
I have some pork mrs. blues didn't want (she changes her mind ever 5 minutes) so I'm
aimin' to turn it into carnitas and then flat top it for tacos.
I like to be liking that hole in the wall looong time!
I have some pork mrs. blues didn't want (she changes her mind ever 5 minutes) so I'm
aimin' to turn it into carnitas and then flat top it for tacos.
Caribbean Fork-ripped Chicken
This was a Caribbean flavor kick to the mouth. Mojo / Congo Trinidad picklese / Badia Sriracha. Almost TOO intense.
I was experimenting with my pressure cooker today. I'm going for a good way to make pulled mojo chicken with boneless skinless breasts. Today's method was to pour 1 1/2 cup water in pressure cooker, put the expandable veggie steamer in, cover the breast in mojo, drop on steamer, and cook for 20 minutes under pressure. I'm experimenting with this because I have done other mojo covered things (pork) in the pressure cooker, and the smell is so intense of sour orange it's difficult to be in the kitchen. All those times the roast has been in the water... along with the mojo. This method was mild... pleasant in a way.
20 mins was not enough. Either that or it was the quick release of pressure instead of natural release. I've heard that can make make a difference. And perhaps that it was cooked completely out of the water... I don't know. The pressure cooker is tricky business, even with a recipe.
So next attempt will be 30mins and natural release (~10 mins).
I'm attempting to help GM with his boiled chicken dilemma.
This was a Caribbean flavor kick to the mouth. Mojo / Congo Trinidad picklese / Badia Sriracha. Almost TOO intense.
I was experimenting with my pressure cooker today. I'm going for a good way to make pulled mojo chicken with boneless skinless breasts. Today's method was to pour 1 1/2 cup water in pressure cooker, put the expandable veggie steamer in, cover the breast in mojo, drop on steamer, and cook for 20 minutes under pressure. I'm experimenting with this because I have done other mojo covered things (pork) in the pressure cooker, and the smell is so intense of sour orange it's difficult to be in the kitchen. All those times the roast has been in the water... along with the mojo. This method was mild... pleasant in a way.
20 mins was not enough. Either that or it was the quick release of pressure instead of natural release. I've heard that can make make a difference. And perhaps that it was cooked completely out of the water... I don't know. The pressure cooker is tricky business, even with a recipe.
So next attempt will be 30mins and natural release (~10 mins).
I'm attempting to help GM with his boiled chicken dilemma.
A straightforward boneless breast --> pulled white meat weeknight PC process would be awesome, fo sho!
SumOfMyBits said:Caribbean Fork-ripped Chicken
This was a Caribbean flavor kick to the mouth. Mojo / Congo Trinidad picklese / Badia Sriracha. Almost TOO intense.
I was experimenting with my pressure cooker today. I'm going for a good way to make pulled mojo chicken with boneless skinless breasts. Today's method was to pour 1 1/2 cup water in pressure cooker, put the expandable veggie steamer in, cover the breast in mojo, drop on steamer, and cook for 20 minutes under pressure. I'm experimenting with this because I have done other mojo covered things (pork) in the pressure cooker, and the smell is so intense of sour orange it's difficult to be in the kitchen. All those times the roast has been in the water... along with the mojo. This method was mild... pleasant in a way.
20 mins was not enough. Either that or it was the quick release of pressure instead of natural release. I've heard that can make make a difference. And perhaps that it was cooked completely out of the water... I don't know. The pressure cooker is tricky business, even with a recipe.
So next attempt will be 30mins and natural release (~10 mins).
I'm attempting to help GM with his boiled chicken dilemma.
Since when does SoFlo need a recipe?
Sum if thats how you're feelin' then you're slippin' amigo but I don't reckon so.
Looks goodern' sheeit to me!
I may have to look into this whole pressure cooker 'thang.
My dear sweet ma still does stuffed cabbages with it.
To this day when I visit her, thats what she has waiting for me when I get there.
Have mercy!
Nice tacos you sum of a b...............
texas blues said:
SoFlo rarely, if ever, cooks off a recipe... and if we do... those things are just general guidelines at best.
I did not mean to imply that I was cooking off a recipe, just lettin' peeps know how difficult those things can be to use.
I've turned bones into jelly by accident before. On more than one occasion.
"Bone's into jelly...."
You mean like diggin' out roasted marrow is a bad 'thang?
I like to be liking where you're going.
You mean like diggin' out roasted marrow is a bad 'thang?
I like to be liking where you're going.
jajaja
No. I mean like chicken bones that you know should be there are found half dissolved... or completely missing.
I've turned pork bones soft.
Pressure cookers are great for making bone stock/broth.
No. I mean like chicken bones that you know should be there are found half dissolved... or completely missing.
I've turned pork bones soft.
Pressure cookers are great for making bone stock/broth.
GM, 30mins under pressure with 10min. natural release. Chicken breast(s) above the water on veg steamer. Perfect pulled white meat chicken.
Chicken flavor, but not as concentrated like a slow cooker will do after 6 hrs. Edit: but I'm usually doing a whole bird that way. That might be the diff in flavor.
I'll try knocking 5mins off the pressure time, but 30/10 are safe numbers.
They look great, I have moved to thighs or whole birds only for that kind of stuff and I am with you they do not hold the flavor. Look fantastic however!
Looking good but yeah thighs is where the flavor be!
Lol. This was all a response to reading about Grant boiling chicken breasts for pulled meat in another thread.
No one said pressure cooker. So I wanted to see how it did.
Started here I think:
http://thehotpepper.com/topic/47146-my-badass-burrito/page-19#entry1099194
No one said pressure cooker. So I wanted to see how it did.
Started here I think:
http://thehotpepper.com/topic/47146-my-badass-burrito/page-19#entry1099194
alooking dayum good!
Our places breasts are huge so we'll to the full 30.
I think the idea was to be able to eat white meat chicken from the store, and I applaud how tasty that looks for what it is - healthy.
We'll give a go this week, I wanted shrimp again, anyways (same source) ...
Our places breasts are huge so we'll to the full 30.
I think the idea was to be able to eat white meat chicken from the store, and I applaud how tasty that looks for what it is - healthy.
We'll give a go this week, I wanted shrimp again, anyways (same source) ...
grantmichaels said:
^ I was thinking the same thing, looks light and healthy. a twist on the usual suspects here. very nice