-=PCTechTalk=- Re: OT : Salt in the diet - And MUCH more!
- From: "Sandi Beach" <sandib2@xxxxxxxxx>
- To: <pctechtalk@xxxxxxxxxxxxx>
- Date: Fri, 8 Feb 2008 08:34:40 -0600
Just one more post and then I will try to say on topic! I looked up
celantro (also spelled cilantro) and found that people either love it or
hate it--nothing in between. I have never tried it and don't know if it can
be found in small town, America. Will be checking on that though.
Also wanted to comment on your interesting relatives.
The "cooking gene" must be an inherited thing.
Sandi
----- Original Message -----
From: "Mike the mod" <mikebike@xxxxxxxxx>
To: <pctechtalk@xxxxxxxxxxxxx>
Sent: Wednesday, February 06, 2008 4:39 PM
Subject: -=PCTechTalk=- Re: OT : Salt in the diet - And MUCH more!
> Hi Sandi,
> defiantly no salt, I hate it.
>
> here is another of my concoctions
>
> Pulled Pork in Crockpot
>
> 1 Tablespoon oil
> 2 chopped onions
> 1/2 cup chopped Celontro * I put it in everything.
> 6 minced garlic cloves
> optional chopped green/red/yellow peppers, carots
> 1 Tablespoon chili powder
> 1/2 tsp black pepper
> 12 oz chili sauce (1 small bottle)
> or Salsa
> 1/4 cup brown sugar
> 1/4 cup cider vinegar
> 1 Tablespoon Worcestershire
> 3 lb. pork shoulder, or any other red meat
> ! never tried it with fish<Grin>
>
> Saute the onions/vegies in the oil until soft.
> Add garlic, chili powder, and pepper and cook
> another minute or so.
> Add chili/salsa sauce, brown sugar, vinegar,
> and Worcestershire sauce.
> Heat till boiling stirring constantly.
>
> Put the pork shoulder in the crockpot and pour
> the sauce over it.
> Cover and cook on low 12 hours or on high 6 hours,
> until pork is basically falling apart. (Longer never hurts.)
> Shred the meat with a pair of forks and return to the pot
> and keep warm in the sauce.
>
> Serve over buns or in tortias/wraps, on mashed potatos,
> or rice, or noodles.
> I put Whole peeled potatoes or un-peeled new potatoes
> in for the last 2hrs.
> This makes a LOT of pork.
> I typically freeze the leftovers and they reheat just fine.
>
> I use the same sort of recipe for BBQ ribs
> just add some mustard and smoke favour or your
> favorite BBQ sauce
>
> I have 2 types of crock post the traditional round one
> and a West Bend one that the rectangular 5 inch deep
> aluminium teflon coated roasting pan sits on.
> It has a glass lid.
> I found a second one at a second hand store that is
> only 2 1/2 " deep ( $2.00 ).
> You can cook right on the base like an electric fry
> pan or using one of the pots.
>
> Bon Appitie'
>
> Mike the mod
>
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