Subj : Re: Cookware
To   : Ruth Haffly
From : Dave Drum
Date : Tue Mar 21 2023 06:31:00

 RH> OOPS! BTW, when we bought the original microwave, we bought some Anchor
 RH> Hocking hard plastic cookware for it. We're still using one of the
 RH> original 4 pieces, a small square container with a lid. Very handy for
 RH> reaheating a wide variety of things.

 DD> If I'm re-heating I tend to use whatever red-neck Tupperware I used to
 DD> store the leftovers. And go in 1 minute increments so as not to melt
 DD> the thin plastic container. And *always* with some manner of cover so
 DD> as to contain any splatters.

Just remembered something I *do* cook in my microwave. Mostly because I
did three pounds of it yesterday. Bacon. I got, as a gift, a round 
platter, ridged on one side and smooth on the other. I use the ridged
side to nuke bacon rashers for five minutes - covered w/old newspaper.
AT LAST - a use for the local bird-cage liner since I don't have a bird.

The ridged side of the platter even has a notch w/lip for decanting the
bacon drippings into a suitable container for future reference.

I've never used the smooth dise for its stated purpose - reheating cold
pizza. Huh? Leftover pizza? What's that???   Bv)=

     8<----- SLICE ----->B

 DD> Lasy night's supper was a 1# chub of Dos Rios pre-cooked taco meat and
 DD> a 15 oz can of Old El Paso refried beans in the little crockpot. A
 DD> four ounce can of chooped green chilies stirred in once things heated
 DD> uo. At suooer time some pre-made flour tortillas, shredded cheese and
 DD> a shake or two of Cholula - et voila' - supper. No muss, no fuss, 
 SS> minimal

 RH> Sounds good. We went to a local Mexican place for lunch today. Steve
 RH> had chicken in a chipotle cream sauce; I had a chicken breast with
 RH> chorizo topping. Both came with rice & beans, flour tortillas and mine
 RH> had a small salad also. As usual, from that place, very good.

 DD> clean up. Heck the dogs pre-washed the crockpot for me.  Bv)=

I usually always get my lunch order w/rice & beans. Which I then stir
together and pour a healthy dollop of the "salsa" that nearly all of
our local Mexican venues present w/tortilla chops as an "appetiser".

Then I eat it be scooping up with those chips.

I've noticed that darned few of the Latino places in this area have any
offerings with pork or fish. Just beef and chicken. The ones which *do*
offer pork or fish dishes are the ones I tend to give repeat bsuiness.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tacos de Carnitas
 Categories: Pork, Vegetables, Herbs, Chilies, Citrus
      Yield: 7 Servings
 
      3 lb Pork shoulder
      7    Strips orange zest
      5 cl Garlic; minced
      1 lg Onion; chopped
           +=PLUS=+
           Fine chopped onion; garnish
  1 1/4 ts Crushed red pepper flakes
      1    (1") Mexican canela cinnamon
           - stick
      2    Bay leaves
  1 1/2 ts Crushed, dried oregano
           - leaves
  1 1/2 ts Kosher salt; more to taste
    1/4 ts Ground cloves
     24 sm Corn tortilla shells; for
           - serving, warmed
           Chopped cilantro; garnish
           Salsa; garnish
 
  Trim any thick fat from surface of pork. Cut meat in 1"
  cubes, discarding any that are pure fat. Put pork in a
  large pot. Add enough water to cover by 2 inches, orange
  zest, garlic, chopped onion, red pepper flakes,
  cinnamon, bay leaves, oregano, 1 1/2 teaspoons salt and
  the cloves.
  
  Bring to a boil, then reduce to a simmer. Skim off any
  scum that forms on surface. Simmer uncovered for 1 1/2
  hours, until pork is very soft; add water if necessary
  to keep meat submerged. Season with salt, then continue
  to cook until water has evaporated, about 30 minutes.
  Cook a little longer to fry meat slightly; cook even
  longer if you prefer crisper meat. Stir often and add a
  bit of water if meat sticks or seems about to burn.
  
  Remove bay leaves and cinnamon stick. Spoon a few
  tablespoons of carnitas onto each tortilla. Top each
  taco with cilantro, finely chopped onion and salsa.
  
  Serve.
  
  UDD NOTE: I highly recommend that you bring the pork to
  a boil, reduce to a simmer and skim the scum BEFORE
  adding the other ingredients. Otherwise all of the
  ingredients that float will mix with the scum and be
  skimmed out along with the scum and the dish will be
  largely under-seasoned.
  
  By Kim Severson
  
  YIELD: 6 to 8 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... "Getting caught is the mother of invention!" --Robert Byrnes
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