Random Thoughts V
- Thread starter cstrunk
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I mean otherwise he's gotta wait til I get home.
My angry email thing is all dealt with now. Much good. People told them what was going on and were sorry for me getting angry emailed. But I'm just glad it's aaaaaaall done. Now I look good because it got turned around so quickly. Though that's all the third party, and they are awesome too and I told them so.
this is Mrs. isuska too. Whenever we go places, she leaves here purse in the trunk because she doesn't want to carry it. But then I end up with her phone and ID. women man . . .
This is an unacceptable usage of pork fat products, unless you're going to eat the chicken soon...like finishing hogs on acorns to affect the flavor of the Prosciutto.
Angry e-mail topic...stopped at Hy-Five on the way home and my phone rings, it's my employee. There's another guy at my level in my group, we kind of each manage half of the area...he e-mailed me, the guy I replaced, and our boss to tell me how to do my job, then forwarded it to one of my employees as direction on what he should be doing before talking to me.
I replied to him and the guy I'm replacing and said "this is a discussion, not an e-mail, and don't forward **** like this to my employees" (in a nicer way), and replied to my boss saying "we will work this out, we cool".
I'm no expert on tacos or burritos.
True statement - I never had either until I went to college! Latin American food is roughly divided in 3 regions (which are somewhat related to the different races of natives and colonizing influences).
1. What you know as Mexican food is pretty similar along what used to be the Aztec and Mayan empires (Southern US, Mexico, El Salvador, Guatemala, Honduras, Nicaragua).
2. Caribbean food (nothing tortilla based - lots more viands, roots, etc) - roughly the area around the Caribbean islands and northern South America. Cuba, Puerto Rico, Dominican Republic, Costa Rica, Panama, Colombia, Venezuela). Many different tribes here, but mostly dominated by Arahuac natives and local island tribes like Tainos, Caribes, etc.
3. South American food - basically what used to be the Inca empire. Food similarities for most South american countries south of Colombia/Venezuela. Their food also does not use anything with tortillas.
Sorry for the long Latin American food sidetrack. Most people in the states assume we all eat the same type of food, but what is popular here as Mexican food is only a small portion of what Latin American food is really like. And oddly enough, it is very different from what the rest of Latin American food is really like, when you take into account that tortillas, tacos, burritos, enchiladas, etc are not consumed anywhere besides upper Central America.
Oddly enough though, we have started seeing more Taco Bells in Puerto Rico.
My grandpa used to feed beef and rice to his parrot sometimes. Can't imagine that was healthy for the poor bird, but it seemed to do alright.
Yep, while I'm pasty white, I do know that latin food is 'all the same' just about as much as "American food" is all the same...
I should have been honest that while I didn't assume you were necessarily an expert, my request was a desperate attempt at getting some more relevant input than my pasty white arse.
It was also kind of an admission of the ridiculous idea that I had. May still try it, though.
Daughter has a soccer game at 815. This is usually the time she's winding down for the night and reading in bed. She'll probably fall asleep on the car ride to the game unless I crank the radio.
I had indoor games that started at 11P.M. on a Sunday night. One of those led to a 11:45 trip to the E.R. for me. Worst concussion I have ever had.
Oh, I figured you already knew, since you see some of the food I post here. However, you'd be surprised by the number of people that think it is all "Mexican food". I don't blame them though, since in the US you'll mostly only come in contact with Mexican food unless you live in NY or FL, where you will have some Cuban/Puerto Rican food.
Looking at your recipe, I would go with sofrito or taco seasoning, but not both as it could be overpowering. What are you putting in your sofrito? For mine I use:
1/2 green bell pepper - chopped
1/2 red bell pepper - chopped
1/2 yellow onion - chopped
1 cup chopped fresh cilantro
1/2 cup chopped green onions
3-4 cloves fresh garlic
1 tbs oregano
1 tsp thime
salt, pepper to taste Sometimes I substitute the salt and pepper with some Cavenders (If I'm using it for meat).
Throw all that in a food processor until it becomes a paste and use it for a baked pork loin (slice along the long part of the pork loin halfway and rub some of the sofrito on the inside and outside. I like mine a little more salty, so I rub a little more Cavenders on the outside. Bake on a baking pan coated in olive oil at 420 (20-25 minutes for every pound). Slice like pork medallions and serve! I had a picture of my finished product somewhere, but can't find it.
Well, I wouldn't call it 'my' sofrito...I always have to google a recipe on the internet machine, but it's within striking distance of your recipe. I really just discovered it in the last few months, it's a good way to get that Mirepoix (carrots, celery, onion) or Cajun "trinity" (green pepper, onion, celery) type addition quickly/in small amounts without doing the whole thing in each recipe. I'd say my recipe tomorrow will be 2 green peppers, one red, an anaheim, one bunch of cilantro, chopped garlic to equal 5-6 cloves...and whatever herbs/spices I feel like throwing in.
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