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Thread: Cuban pork

  1. #1
    ravenlynne Guest

    Default Cuban pork

    From the link that was posted the other day for the recipe for the
    cuban pork that was cooked in water and lard, then browned: I plan on
    trying this monday...what would you serve with it?

    --
    Currently reading: the thirteenth tale by Diane Setterfield

  2. #2
    Giusi Guest

    Default Re: Cuban pork


    "ravenlynne" <[email protected]> ha scritto nel messaggio

    > From the link that was posted the other day for the recipe for the > cuban
    > pork that was cooked in water and lard, then browned: I plan on trying
    > this monday...what would you serve with it?


    I would order black beans and rice with chopped raw onions and fried
    plantains, were I eating it out.



  3. #3
    A Moose In Love Guest

    Default Re: Cuban pork

    On Nov 12, 7:33*am, ravenlynne <ravenly...@somecraphere.com> wrote:
    > *From the link that was posted the other day for the recipe for the
    > cuban pork that was cooked in water and lard, then browned: *I plan on
    > trying this monday...what would you serve with it?
    >
    > --
    > Currently reading: *the thirteenth tale by Diane Setterfield


    I'd give it back to Cuba. It sounds as healthy as Pizza Hut.

  4. #4
    sf Guest

    Default Re: Cuban pork

    On Fri, 12 Nov 2010 14:48:26 +0100, "Giusi" <[email protected]>
    wrote:

    >
    > "ravenlynne" <[email protected]> ha scritto nel messaggio
    >
    > > From the link that was posted the other day for the recipe for the > cuban
    > > pork that was cooked in water and lard, then browned: I plan on trying
    > > this monday...what would you serve with it?

    >
    > I would order black beans and rice with chopped raw onions and fried
    > plantains, were I eating it out.
    >

    Please expand on those fried plantains... are you talking about
    tostones?

    --

    Never trust a dog to watch your food.

  5. #5
    Sqwertz Guest

    Default Re: Cuban pork

    On Fri, 12 Nov 2010 07:33:51 -0500, ravenlynne wrote:

    > From the link that was posted the other day for the recipe for the
    > cuban pork that was cooked in water and lard, then browned: I plan on
    > trying this monday...what would you serve with it?


    I just bought some fresh lard to do carnitas. I might marinate it
    in mojo first as well. Mojo is thin enough that nothing should
    burn if I simmer and brown it in lard.

    I'll be serving it with flour tortillas w/fixings, charro beans and
    .... not rice. Lightly braised Italian squash maybe.

    -sw

  6. #6
    Sqwertz Guest

    Default Re: Cuban pork

    On Fri, 12 Nov 2010 08:48:28 -0800, sf wrote:

    > Please expand on those fried plantains... are you talking about
    > tostones?


    Barbara gets a chance to show her superior knowledge of food
    terminology.

    The rest of us know them as fried plantains. Even the Cuban
    restaurants in town call them that.

    -sw

  7. #7
    aem Guest

    Default Re: Cuban pork

    On Nov 12, 10:44 am, Sqwertz <sqwe...@cluemail.compost> wrote:
    > On Fri, 12 Nov 2010 08:48:28 -0800, sf wrote:
    > > Please expand on those fried plantains... are you talking about
    > > tostones?

    >
    > Barbara gets a chance to show her superior knowledge of food
    > terminology.
    >
    > The rest of us know them as fried plantains. Even the Cuban
    > restaurants in town call them that.
    >

    Interesting. My Cuban friends distinguish between them. Their fried
    plantains are sliced diagonally and simply fried, while the tostones
    are sliced straight across, fried, then squeezed/gently pounded to a
    flatter shape, then fried a second time. Quite different. -aaem



  8. #8
    Mr. Bill Guest

    Default Re: Cuban pork

    On Fri, 12 Nov 2010 11:09:38 -0800 (PST), aem <aem_again@yahoo[email protected]>
    wrote:

    >Interesting. My Cuban friends distinguish between them. Their fried
    >plantains are sliced diagonally and simply fried, while the tostones
    >are sliced straight across, fried, then squeezed/gently pounded to a
    >flatter shape, then fried a second time. Quite different. -aaem


    You are EXACTLY RIGHT about this. Tostones are prepared differently
    than fried plantains.

    This is a twice fried operation!!

    http://icuban.com/food/tostones.html



    The Fine Art of Cooking involves personal choice.
    Many preferences, ingredients, and procedures may not
    be consistent with what you know to be true.
    As with any recipe, you may find your personal
    intervention will be necessary. Bon Appétit!

    http://whstoneman.blogspot.com

  9. #9
    Sqwertz Guest

    Default Re: Cuban pork

    On Fri, 12 Nov 2010 11:09:38 -0800 (PST), aem wrote:

    > On Nov 12, 10:44 am, Sqwertz <sqwe...@cluemail.compost> wrote:
    >> On Fri, 12 Nov 2010 08:48:28 -0800, sf wrote:
    >>> Please expand on those fried plantains... are you talking about
    >>> tostones?

    >>
    >> Barbara gets a chance to show her superior knowledge of food
    >> terminology.
    >>
    >> The rest of us know them as fried plantains. Even the Cuban
    >> restaurants in town call them that.
    >>

    > Interesting. My Cuban friends distinguish between them. Their fried
    > plantains are sliced diagonally and simply fried, while the tostones
    > are sliced straight across, fried, then squeezed/gently pounded to a
    > flatter shape, then fried a second time. Quite different. -aaem


    I don't have any Cuban friends, but of the 4 Cuban restaurants I
    have been to, they were of the green variety. That is what makes
    the most difference - not shape.

    There is one restaurant where I was served "plantain chips" that
    were moderately ripe fried chips, but I can't recall where that
    was. It wasn't a Cuban restaurant, but now it's bugging me where I
    had those. But to me that is the "other" term. Plantain Chips vs.
    Fried Plantains.

    Like all the Cuban food I've had at popular Cuban restaurants,
    nothing has impressed me. Plantains, no matter how they're
    prepared, top the list.

    -sw

  10. #10
    Sqwertz Guest

    Default Re: Cuban pork

    On Fri, 12 Nov 2010 08:40:38 -0800 (PST), A Moose In Love wrote:

    > On Nov 12, 7:33*am, ravenlynne <ravenly...@somecraphere.com> wrote:
    >> *From the link that was posted the other day for the recipe for the
    >> cuban pork that was cooked in water and lard, then browned: *I plan on
    >> trying this monday...what would you serve with it?
    >>
    >> --
    >> Currently reading: *the thirteenth tale by Diane Setterfield

    >
    > I'd give it back to Cuba. It sounds as healthy as Pizza Hut.


    This is coming from the guy that slams heroin?

    Don't you have bigger nits to pick? It wasn't even a good analogy.

    -sw

  11. #11
    A Moose In Love Guest

    Default Re: Cuban pork

    On Nov 12, 3:11*pm, Sqwertz <sqwe...@cluemail.compost> wrote:
    > On Fri, 12 Nov 2010 08:40:38 -0800 (PST), A Moose In Love wrote:
    >
    > > On Nov 12, 7:33*am, ravenlynne <ravenly...@somecraphere.com> wrote:
    > >> *From the link that was posted the other day for the recipe for the
    > >> cuban pork that was cooked in water and lard, then browned: *I plan on
    > >> trying this monday...what would you serve with it?

    >
    > >> --
    > >> Currently reading: *the thirteenth tale by Diane Setterfield

    >
    > > I'd give it back to Cuba. *It sounds as healthy as Pizza Hut.

    >
    > This is coming from the guy that slams heroin?
    >
    > Don't you have bigger nits to pick? *It wasn't even a good analogy.
    >

    Don't respond to trolls. It only encourages them.

  12. #12
    Omelet Guest

    Default Re: Cuban pork

    In article
    <[email protected]>,
    aem <[email protected]> wrote:

    > On Nov 12, 10:44 am, Sqwertz <sqwe...@cluemail.compost> wrote:
    > > On Fri, 12 Nov 2010 08:48:28 -0800, sf wrote:
    > > > Please expand on those fried plantains... are you talking about
    > > > tostones?

    > >
    > > Barbara gets a chance to show her superior knowledge of food
    > > terminology.
    > >
    > > The rest of us know them as fried plantains. Even the Cuban
    > > restaurants in town call them that.
    > >

    > Interesting. My Cuban friends distinguish between them. Their fried
    > plantains are sliced diagonally and simply fried, while the tostones
    > are sliced straight across, fried, then squeezed/gently pounded to a
    > flatter shape, then fried a second time. Quite different. -aaem


    Steve likes to pretend he knows it all... <sigh>
    --
    Peace! Om

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    *Clothes make the man. Naked people have little or
    no influence on society. -- Mark Twain

  13. #13
    sf Guest

    Default Re: Cuban pork

    On Fri, 12 Nov 2010 11:09:38 -0800 (PST), aem <[email protected]>
    wrote:

    > On Nov 12, 10:44 am, Sqwertz <sqwe...@cluemail.compost> wrote:
    > > On Fri, 12 Nov 2010 08:48:28 -0800, sf wrote:
    > > > Please expand on those fried plantains... are you talking about
    > > > tostones?

    > >
    > > Barbara gets a chance to show her superior knowledge of food
    > > terminology.
    > >
    > > The rest of us know them as fried plantains. Even the Cuban
    > > restaurants in town call them that.
    > >

    > Interesting. My Cuban friends distinguish between them. Their fried
    > plantains are sliced diagonally and simply fried, while the tostones
    > are sliced straight across, fried, then squeezed/gently pounded to a
    > flatter shape, then fried a second time. Quite different. -aaem
    >

    Just goes to show that the little pissant isn't as smart as he thinks
    he is. Tostones are mentioned here pretty often.

    --

    Never trust a dog to watch your food.

  14. #14
    sf Guest

    Default Re: Cuban pork

    On Fri, 12 Nov 2010 14:26:37 -0600, Omelet <[email protected]>
    wrote:

    > Steve likes to pretend he knows it all... <sigh>
    > --


    You didn't get the memo?

    --

    Never trust a dog to watch your food.

  15. #15
    Bob Terwilliger Guest

    Default Re: Cuban pork

    aem wrote:

    >>> Please expand on those fried plantains... are you talking about
    >>> tostones?

    >>
    >> Barbara gets a chance to show her superior knowledge of food
    >> terminology.
    >>
    >> The rest of us know them as fried plantains. Even the Cuban
    >> restaurants in town call them that.
    >>

    > Interesting. My Cuban friends distinguish between them. Their fried
    > plantains are sliced diagonally and simply fried, while the tostones
    > are sliced straight across, fried, then squeezed/gently pounded to a
    > flatter shape, then fried a second time. Quite different. -aaem


    Yes, Cubans in Florida made that distinction when I first learned about
    plantains. To ravenlynne, I think the simple fried plantains would accompany
    the pork better than the twice-fried plantain chips (tostones). You want to
    cook them a bit longer than you might expect; the starch in plantains can be
    a bit stubborn about "giving up" its starchy flavor, so if you're planning
    the meal, give yourself plenty of time for that part of it. Also, yellowing
    plantains work just as well as green plantains, although they'll be sweeter
    and softer (and they'll cook faster).

    Bob



  16. #16
    Sqwertz Guest

    Default Re: Cuban pork

    On Fri, 12 Nov 2010 16:14:07 -0800, sf wrote:

    > On Fri, 12 Nov 2010 14:26:37 -0600, Omelet <[email protected]>
    > wrote:
    >
    >> Steve likes to pretend he knows it all... <sigh>
    >> --

    >
    > You didn't get the memo?


    How much do you two charge to get it on while we watch?

    -sw

  17. #17
    Sqwertz Guest

    Default Re: Cuban pork

    On Fri, 12 Nov 2010 12:20:47 -0800 (PST), A Moose In Love wrote:

    > On Nov 12, 3:11*pm, Sqwertz <sqwe...@cluemail.compost> wrote:
    >> On Fri, 12 Nov 2010 08:40:38 -0800 (PST), A Moose In Love wrote:
    >>
    >>> On Nov 12, 7:33*am, ravenlynne <ravenly...@somecraphere.com> wrote:
    >>>> *From the link that was posted the other day for the recipe for the
    >>>> cuban pork that was cooked in water and lard, then browned: *I plan on
    >>>> trying this monday...what would you serve with it?

    >>
    >>>> --
    >>>> Currently reading: *the thirteenth tale by Diane Setterfield

    >>
    >>> I'd give it back to Cuba. *It sounds as healthy as Pizza Hut.

    >>
    >> This is coming from the guy that slams heroin?
    >>
    >> Don't you have bigger nits to pick? *It wasn't even a good analogy.
    >>

    > Don't respond to trolls. It only encourages them.


    I'm not trolling. You're just using that as an excuse for not
    having a defense.

    I'm simply pointing out that you're a hypocritical idiot.

    -sw

  18. #18
    A Moose In Love Guest

    Default Re: Cuban pork

    On Nov 13, 3:39*am, Sqwertz <sqwe...@cluemail.compost> wrote:
    > On Fri, 12 Nov 2010 12:20:47 -0800 (PST), A Moose In Love wrote:
    >
    >
    >
    >
    >
    > > On Nov 12, 3:11 pm, Sqwertz <sqwe...@cluemail.compost> wrote:
    > >> On Fri, 12 Nov 2010 08:40:38 -0800 (PST), A Moose In Love wrote:

    >
    > >>> On Nov 12, 7:33 am, ravenlynne <ravenly...@somecraphere.com> wrote:
    > >>>> From the link that was posted the other day for the recipe for the
    > >>>> cuban pork that was cooked in water and lard, then browned: I plan on
    > >>>> trying this monday...what would you serve with it?

    >
    > >>>> --
    > >>>> Currently reading: the thirteenth tale by Diane Setterfield

    >
    > >>> I'd give it back to Cuba. It sounds as healthy as Pizza Hut.

    >
    > >> This is coming from the guy that slams heroin?

    >
    > >> Don't you have bigger nits to pick? It wasn't even a good analogy.

    >
    > > Don't respond to trolls. *It only encourages them.

    >
    > I'm not trolling. *You're just using that as an excuse for not
    > having a defense.
    >
    > I'm simply pointing out that you're a hypocritical idiot.
    >

    ??? Who accused you of trolling? Read my post again and again and
    note the sarcasm. I would never accuse you of trolling Steve. You're
    my sweet heart.

  19. #19
    blake murphy Guest

    Default Re: Cuban pork

    On Fri, 12 Nov 2010 14:09:30 -0600, Sqwertz wrote:

    > Like all the Cuban food I've had at popular Cuban restaurants,
    > nothing has impressed me. Plantains, no matter how they're
    > prepared, top the list.
    >
    > -sw


    you gotta love a cuban sandwich, though. or maybe not.

    your pal,
    blake

  20. #20
    Omelet Guest

    Default Re: Cuban pork

    In article <[email protected]>,
    sf <[email protected]> wrote:

    > On Fri, 12 Nov 2010 14:26:37 -0600, Omelet <[email protected]>
    > wrote:
    >
    > > Steve likes to pretend he knows it all... <sigh>
    > > --

    >
    > You didn't get the memo?


    <snork> ;-)
    --
    Peace! Om

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    Clothes make the man. Naked people have little or
    no influence on society. -- Mark Twain

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