Comments on: I created a monster http://www.rootsandgrubs.com/2006/02/14/i-created-a-monster/ Dada, bring my beer in the living room Fri, 12 Mar 2010 21:22:43 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: ctate http://www.rootsandgrubs.com/2006/02/14/i-created-a-monster/comment-page-1/#comment-378 ctate Mon, 03 Apr 2006 06:18:34 +0000 http://www.rootsandgrubs.com/2006/02/14/i-created-a-monster/#comment-378 <p>Berkeley Bowl has Seville oranges, too. I'm sorely tempted....</p> Berkeley Bowl has Seville oranges, too. I’m sorely tempted….

]]> By: mamster http://www.rootsandgrubs.com/2006/02/14/i-created-a-monster/comment-page-1/#comment-377 mamster Mon, 03 Apr 2006 03:45:18 +0000 http://www.rootsandgrubs.com/2006/02/14/i-created-a-monster/#comment-377 <p>Glad you enjoyed them, ctate. I have a feeling you'll be making them again soon. The call of the carnitas is hard to ignore.</p> Glad you enjoyed them, ctate. I have a feeling you’ll be making them again soon. The call of the carnitas is hard to ignore.

]]> By: ctate http://www.rootsandgrubs.com/2006/02/14/i-created-a-monster/comment-page-1/#comment-376 ctate Sun, 02 Apr 2006 21:59:00 +0000 http://www.rootsandgrubs.com/2006/02/14/i-created-a-monster/#comment-376 <p>Okay, these are awesome. I just made my first-ever batch and they turned out great!</p> <p>Liquid: homemade chicken stock, juice of one lime, and a slug of tequila</p> <p>Vegetables: two cloves of garlic; half a medium onion, chopped fine; one poblano, seeded and chopped fine</p> <p>Flavorings: salt, black pepper, bay leaf, a little ground chipotle (possibly not enough, but the smoke is faintly noticable), and a little ground cumin.</p> Okay, these are awesome. I just made my first-ever batch and they turned out great!

Liquid: homemade chicken stock, juice of one lime, and a slug of tequila

Vegetables: two cloves of garlic; half a medium onion, chopped fine; one poblano, seeded and chopped fine

Flavorings: salt, black pepper, bay leaf, a little ground chipotle (possibly not enough, but the smoke is faintly noticable), and a little ground cumin.

]]> By: Karen http://www.rootsandgrubs.com/2006/02/14/i-created-a-monster/comment-page-1/#comment-191 Karen Thu, 16 Feb 2006 08:00:00 +0000 http://www.rootsandgrubs.com/2006/02/14/i-created-a-monster/#comment-191 <p>A two-year old food critic. Oh boy, did you create a monster!</p> <p>The upside is, by the time she's five, she may want to cook and leave you free to do other things. ;-)</p> A two-year old food critic. Oh boy, did you create a monster!

The upside is, by the time she’s five, she may want to cook and leave you free to do other things. ;-)

]]> By: mamster http://www.rootsandgrubs.com/2006/02/14/i-created-a-monster/comment-page-1/#comment-190 mamster Thu, 16 Feb 2006 01:15:00 +0000 http://www.rootsandgrubs.com/2006/02/14/i-created-a-monster/#comment-190 <p>Hey, that's good to know! I try to side with 99% of Mexicans on most issues.</p> <p>It occurred to me that the method for carnitas is similar to Indonesian rendang, in that you braise and cook away all the liquid. Are there other dishes made this way?</p> Hey, that’s good to know! I try to side with 99% of Mexicans on most issues.

It occurred to me that the method for carnitas is similar to Indonesian rendang, in that you braise and cook away all the liquid. Are there other dishes made this way?

]]> By: Anita http://www.rootsandgrubs.com/2006/02/14/i-created-a-monster/comment-page-1/#comment-189 Anita Thu, 16 Feb 2006 00:39:11 +0000 http://www.rootsandgrubs.com/2006/02/14/i-created-a-monster/#comment-189 <p>Actually, these are the genuine article. Many of taco trucks crisp up their carnitas in (extra) lard, but you're making 'em the way 99% of Mexicans make 'em.</p> Actually, these are the genuine article. Many of taco trucks crisp up their carnitas in (extra) lard, but you’re making ‘em the way 99% of Mexicans make ‘em.

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