Thread: Question for Imstillmags or any substitute if he's dead, please

Tommy Joe wrote:

> Simple question - lots of wasted time - can't help it, I'm
> nuts. Simply put, finally, what would you suggest as the best method
> for cooking the pork on the stove top? I'm going to cook it and add
> sauce each day. Unless you suggest I somehow use the sauce to make
> the pork in.

I'd prepare the sauce separated from the pork, and would cook the pork "al
latte", aka "with milk": Mom usually did pork roast with milk in the oven,
but sometimes she'd prep it on the stovetop with EVO oil and a minimal
amount of veggies, think half a small onion and a single celery stalk. She
added salt, some freshly ground pepper and that's all, in a heavy pan with a
heavy, fitting lid which she kept almost close leaving just a very small
fissure. Obviously one starts with just hot EVO oil and the pork, in order
to brown the latter before adding milk and the other ingredients. There are
two ways to the sauce (milk, oil, fat and veggies) that forms in the pan:
some people thicken it with some starches such as corn, rice, potato... and
this is how Pandora does, others don't thicken it and this is my way.

On Sep 16, 11:39*pm, Tommy Joe <j...@bellsouth.net> wrote:
> * * Remember the old Mona's Salsa Verde thread? *I said I liked the
> sound of that recipe and would try it one day. *I'm going to make it
> this Tuesday. *I'm going to use fresh tomatillos instead of canned. *I
> will simmer them for 20 to 30 minutes to soften them up as suggested.
>
> * * Anyway, here's another stupid question for you - not about the
> sauce but about what I'm going to put it on. *I have an oven but it's
> filthy and I'm too lazy to clean it. *Maybe I'll pay somebody one day,
> if I'm not too lazy for that too.
>
> * * * Anyway, I'm going to make some pork on the stove top. *I am
> going to make it separate from the salsa verde. *I don't want to boil
> it to death but I also don't want to use a bunch of vegetables to
> braise it. *What would you suggest as the simplest way to cook 2 to 3
> pounds of pork roast on the stove top so it comes out tender and not
> cooked to death. *I'm sort of a prep artist, making things separately
> and fridging them and then using them daily to throw together meals.
>
> * * * Simple question - lots of wasted time - can't help it, I'm
> nuts. *Simply put, finally, what would you suggest as the best method
> for cooking the pork on the stove top? *I'm going to cook it and add
> sauce each day. *Unless you suggest I somehow use the sauce to make
> the pork in. *I'm going to do this Tuesday no matter what. *But I
> trust your knowledge on these issues. *How does it feel to know that
> you are so trusted that now you must be forever at my call when I'm in
> the mood to ask one question after the other? *Thanks.
>
> TJ

If you don't want to braise the pork you need to cook it in the
oven. Do you have a crock pot?

If neither one of those is a possibility then I would cut the pork
into good size cubes, salt and pepper it and brown it off in your
pot. Add a chopped onion and some chopped garlic and a couple of
cups of water and cover and
cook on medium low till the pork is tender. Use as little water as
you can get away with without everything sticking or burning.
Keeping the heat low will help.

If you plan on shredding the pork you can cook it to the shredding
stage. If you want to just serve the pork in chunks with the salsa
you can do that as well.

On Sun, 16 Sep 2012 23:39:44 -0700 (PDT), Tommy Joe
<[email protected]> wrote:

>
> Remember the old Mona's Salsa Verde thread? I said I liked the
>sound of that recipe and would try it one day. I'm going to make it
>this Tuesday. I'm going to use fresh tomatillos instead of canned. I
>will simmer them for 20 to 30 minutes to soften them up as suggested.

I strongly suggest leaving all those veggies raw, that's what salsa
verde is.

>Anyway, here's another stupid question for you - not about the
>sauce but about what I'm going to put it on. I have an oven but it's
>filthy and I'm too lazy to clean it. Maybe I'll pay somebody one day,
>if I'm not too lazy for that too.

I met someone yesterday who traded in a 4 year old Suburu outback for
a new one because the old one needed new tires, new brakes, engine
sounded awful from never being tuned or even an oil change, and the
entire car was filthy insided and out... sounds like it's time you
bought a new stove... a low end model doesn't cost more than like $300
and its oven will work as well as one on a $1,500 stove. It would
probably cost you $100 to have someone clean your old oven, that's
putting good money after bad.


>What would you suggest as the simplest way to cook 2 to 3
>pounds of pork roast on the stove top.

Would help to know which cut of pork you're talking. I wouldn't
suggest attempting to cook a 2-3 pound pork roast on the stove top
unless you're going to braise it. It would be best to oven roast it
but absent an oven I'd slice it into steaks (~3/4") and fry them the
same as chops, then you can eat them as is or use them in other
recipes, diced into rice pilaf, julianned into a good chinky soup.
Anyway a hunk of pork well browned and braised with sauerkraut is
mighty tasty... add a tsp of caraway seeds and a few glugs of Rhine
wine... slide some natural casing tube steak into the pot for flavor.

Brooklyn1 <Gravesend1> wrote:

> I strongly suggest leaving all those veggies raw, that's what salsa
> verde is.

BZZZZZZZZZZT. Wrong. At least try to translate your guesses first. It will
give you a clue sometimes.

Salsa verde = green sauce, generally made from a base of cooked tomatillos
and cooked green chiles.

On Mon, 17 Sep 2012 07:04:26 -0700 (PDT), ImStillMags
<[email protected]> wrote:

> On Sep 16, 11:39*pm, Tommy Joe <j...@bellsouth.net> wrote:
> > * * Remember the old Mona's Salsa Verde thread? *I said I liked the
> > sound of that recipe and would try it one day. *I'm going to make it
> > this Tuesday. *I'm going to use fresh tomatillos instead of canned. *I
> > will simmer them for 20 to 30 minutes to soften them up as suggested.
> >
> > * * Anyway, here's another stupid question for you - not about the
> > sauce but about what I'm going to put it on. *I have an oven but it's
> > filthy and I'm too lazy to clean it. *Maybe I'll pay somebody one day,
> > if I'm not too lazy for that too.
> >
> > * * * Anyway, I'm going to make some pork on the stove top. *I am
> > going to make it separate from the salsa verde. *I don't want to boil
> > it to death but I also don't want to use a bunch of vegetables to
> > braise it. *What would you suggest as the simplest way to cook 2 to 3
> > pounds of pork roast on the stove top so it comes out tender and not
> > cooked to death. *I'm sort of a prep artist, making things separately
> > and fridging them and then using them daily to throw together meals.
> >
> > * * * Simple question - lots of wasted time - can't help it, I'm
> > nuts. *Simply put, finally, what would you suggest as the best method
> > for cooking the pork on the stove top? *I'm going to cook it and add
> > sauce each day. *Unless you suggest I somehow use the sauce to make
> > the pork in. *I'm going to do this Tuesday no matter what. *But I
> > trust your knowledge on these issues. *How does it feel to know that
> > you are so trusted that now you must be forever at my call when I'm in
> > the mood to ask one question after the other? *Thanks.
> >
> > TJ
>
> If you don't want to braise the pork you need to cook it in the
> oven. Do you have a crock pot?
>
> If neither one of those is a possibility then I would cut the pork
> into good size cubes, salt and pepper it and brown it off in your
> pot. Add a chopped onion and some chopped garlic and a couple of
> cups of water and cover and
> cook on medium low till the pork is tender. Use as little water as
> you can get away with without everything sticking or burning.
> Keeping the heat low will help.
>
> If you plan on shredding the pork you can cook it to the shredding
> stage. If you want to just serve the pork in chunks with the salsa
> you can do that as well.
>
I don't think he knows the difference between braise and stew. It
seems like the tomatillos should provide enough liquid to keep the
pork moist, but he'll still be braising it no matter what he want to
call it. If he cooks those pork chunks to the almost falling apart
stage and then browns them in a little fat, he'll have carnitas. But
like you said, if he doesn't want to braise it then oven roasting is
another option. When I make pulled pork, I sometimes do it in a dry
dutch oven with the lid on at a very, very low heat for a few hours.
It's trickier than braising in a little liquid (which the tomatillos
would provide) and he'd need to be careful not to dry it out.

--
Food is an important part of a balanced diet.

On Sep 17, 9:15*am, sf <s...@geemail.com> wrote:
> On Mon, 17 Sep 2012 07:04:26 -0700 (PDT), ImStillMags
>
>
>
>
>
> <sitara8...@gmail.com> wrote:
> > On Sep 16, 11:39*pm, Tommy Joe <j...@bellsouth.net> wrote:
> > > * * Remember the old Mona's Salsa Verde thread? *I said I likedthe
> > > sound of that recipe and would try it one day. *I'm going to make it
> > > this Tuesday. *I'm going to use fresh tomatillos instead of canned.*I
> > > will simmer them for 20 to 30 minutes to soften them up as suggested.
>
> > > * * Anyway, here's another stupid question for you - not about the
> > > sauce but about what I'm going to put it on. *I have an oven but it's
> > > filthy and I'm too lazy to clean it. *Maybe I'll pay somebody one day,
> > > if I'm not too lazy for that too.
>
> > > * * * Anyway, I'm going to make some pork on the stove top. *I am
> > > going to make it separate from the salsa verde. *I don't want to boil
> > > it to death but I also don't want to use a bunch of vegetables to
> > > braise it. *What would you suggest as the simplest way to cook 2 to3
> > > pounds of pork roast on the stove top so it comes out tender and not
> > > cooked to death. *I'm sort of a prep artist, making things separately
> > > and fridging them and then using them daily to throw together meals.
>
> > > * * * Simple question - lots of wasted time - can't help it, I'm
> > > nuts. *Simply put, finally, what would you suggest as the best method
> > > for cooking the pork on the stove top? *I'm going to cook it and add
> > > sauce each day. *Unless you suggest I somehow use the sauce to make
> > > the pork in. *I'm going to do this Tuesday no matter what. *But I
> > > trust your knowledge on these issues. *How does it feel to know that
> > > you are so trusted that now you must be forever at my call when I'm in
> > > the mood to ask one question after the other? *Thanks.
>
> > > TJ
>
> > If you don't want to braise the pork you need to cook it in the
> > oven. * Do you have a crock pot?
>
> > If neither one of those is a possibility then I would cut the pork
> > into good size cubes, salt and pepper it and brown it off in your
> > pot. * Add a chopped onion and some chopped garlic and a couple of
> > cups of water and cover and
> > cook on medium low till the pork is tender. * Use as little water as
> > you can get away with without everything sticking or burning.
> > Keeping the heat low will help.
>
> > If you plan on shredding the pork you can cook it to the shredding
> > stage. * If you want to just serve the pork in chunks with the salsa
> > you can do that as well.
>
> I don't think he knows the difference between braise and stew. *It
> seems like the tomatillos should provide enough liquid to keep the
> pork moist, but he'll still be braising it no matter what he want to
> call it. *If he cooks those pork chunks to the almost falling apart
> stage and then browns them in a little fat, he'll have carnitas. *But
> like you said, if he doesn't want to braise it then oven roasting is
> another option. *When I make pulled pork, I sometimes do it in a dry
> dutch oven with the lid on at a very, very low heat for a few hours.
> It's trickier than braising in a little liquid (which the tomatillos
> would provide) and he'd need to be careful not to dry it out.
>
> --
> Food is an important part of a balanced diet.- Hide quoted text -
>
> - Show quoted text -

He said he doesn't want to cook the pork in the salsa, he wants to
cook it seperately.

On Mon, 17 Sep 2012 11:14:23 -0500, "Nunya Bidnits"
<[email protected]> wrote:

>Brooklyn1 <Gravesend1> wrote:
>
>> I strongly suggest leaving all those veggies raw, that's what salsa
>> verde is.
>
>BZZZZZZZZZZT. Wrong. At least try to translate your guesses first. It will
>give you a clue sometimes.
>
>Salsa verde = green sauce, generally made from a base of cooked tomatillos
>and cooked green chiles.

Verde means green, not that it's cooked. There are many recipes for
cooked salsa but I suggested raw (cruda), it's better, especially
better with raw tomatillos. And your reference has tha value of used
TP, you give no citation, which also proves that you are highly
UNeducated.

Brooklyn1 <Gravesend1> wrote:
> On Mon, 17 Sep 2012 11:14:23 -0500, "Nunya Bidnits"
> <[email protected]> wrote:
>
>> Brooklyn1 <Gravesend1> wrote:
>>
>>> I strongly suggest leaving all those veggies raw, that's what salsa
>>> verde is.
>>
>> BZZZZZZZZZZT. Wrong. At least try to translate your guesses first.
>> It will give you a clue sometimes.
>>
>> Salsa verde = green sauce, generally made from a base of cooked
>> tomatillos and cooked green chiles.
>
> Verde means green, not that it's cooked.

Really, genius? So what, you were still wrong. Scroll up to where you said
salsa verde is raw salsa. It's not. Salsa verde is cooked, or else you're
eating something prepared by someone who doesn't know what salsa verde is.
That will be sixty dollars for the consultation.

> There are many recipes for
> cooked salsa but I suggested raw (cruda), it's better, especially
> better with raw tomatillos. And your reference has tha value of used
> TP, you give no citation, which also proves that you are highly
> UNeducated.

So now it's salsa cruda? I guess that's one way to be right, by changing
what it was your were incorrectly defining. However raw tomatillos in salsa
cruda or pico de gallo are evidence of TIAD.

Clearly you don't know jack about any kind of Mexican, Latin, or Southwest
cooking. Plus you seem to have developed a TP fetish recently. What's up
with that?

MartyB

On Sep 17, 6:02*am, "ViLco" <villi...@tin.it> wrote:
> Tommy Joe wrote:
> > Simple question - lots of wasted time - can't help it, I'm
> > nuts. *Simply put, finally, what would you suggest as the best method
> > for cooking the pork on the stove top? *I'm going to cook it and add
> > sauce each day. *Unless you suggest I somehow use the sauce to make
> > the pork in.
>
> I'd prepare the sauce separated from the pork, and would cook the pork "al
> latte", aka "with milk": Mom usually did pork roast with milk in the oven,
> but sometimes she'd prep it on the stovetop with EVO oil and a minimal
> amount of veggies, think half a small onion and a single celery stalk. She
> added salt, some freshly ground pepper and that's all, in a heavy pan with a
> heavy, fitting lid which she kept almost close leaving just a very small
> fissure. Obviously one starts with just hot EVO oil and the pork, in order
> to brown the latter before adding milk and the other ingredients. There are
> two ways to the sauce (milk, oil, fat and veggies) that forms in the pan:
> some people thicken it with some starches such as corn, rice, potato... and
> this is how Pandora does, others don't thicken it and this is my way.


Thanks, I might go with the milk, might not - but your suggestion
to toss in a few basic veggies is one I will use. I don't want to use
so many veggies that the taste would conflict with the chile sauce.
So an onion and something else (too cheap to buy a whole bunch of
celery to use 1 or 2 stalks), sounds good. I'll brown it and toss in
maybe just 1/4 cup of water. I don't want to drown it unless I'm told
that's ok too. I sometimes make some bland looking stuff, it's the
way I cook, but then when I toss the blandly made stuff together and
add my sauces or spices it turns out alright. Thanks for your
response.

TJ

On Sep 17, 10:04*am, ImStillMags <sitara8...@gmail.com> wrote:
> On Sep 16, 11:39*pm, Tommy Joe <j...@bellsouth.net> wrote:
>
>
>
> > * * Remember the old Mona's Salsa Verde thread? *I said I liked the
> > sound of that recipe and would try it one day. *I'm going to make it
> > this Tuesday. *I'm going to use fresh tomatillos instead of canned. *I
> > will simmer them for 20 to 30 minutes to soften them up as suggested.
>
> > * * Anyway, here's another stupid question for you - not about the
> > sauce but about what I'm going to put it on. *I have an oven but it's
> > filthy and I'm too lazy to clean it. *Maybe I'll pay somebody one day,
> > if I'm not too lazy for that too.
>
> > * * * Anyway, I'm going to make some pork on the stove top. *I am
> > going to make it separate from the salsa verde. *I don't want to boil
> > it to death but I also don't want to use a bunch of vegetables to
> > braise it. *What would you suggest as the simplest way to cook 2 to 3
> > pounds of pork roast on the stove top so it comes out tender and not
> > cooked to death. *I'm sort of a prep artist, making things separately
> > and fridging them and then using them daily to throw together meals.
>
> > * * * Simple question - lots of wasted time - can't help it, I'm
> > nuts. *Simply put, finally, what would you suggest as the best method
> > for cooking the pork on the stove top? *I'm going to cook it and add
> > sauce each day. *Unless you suggest I somehow use the sauce to make
> > the pork in. *I'm going to do this Tuesday no matter what. *But I
> > trust your knowledge on these issues. *How does it feel to know that
> > you are so trusted that now you must be forever at my call when I'm in
> > the mood to ask one question after the other? *Thanks.
>
> > TJ
>
> If you don't want to braise the pork you need to cook it in the
> oven. * Do you have a crock pot?
>
> If neither one of those is a possibility then I would cut the pork
> into good size cubes, salt and pepper it and brown it off in your
> pot. * Add a chopped onion and some chopped garlic and a couple of
> cups of water and cover and
> cook on medium low till the pork is tender. * Use as little water as
> you can get away with without everything sticking or burning.
> Keeping the heat low will help.
>
> If you plan on shredding the pork you can cook it to the shredding
> stage. * If you want to just serve the pork in chunks with the salsa
> you can do that as well.


Oh, no, I have nothing against braising it. I guess that's just
browning it on both sides and then cooking with minimal water, right,
maybe some veggies on top? I'm all for that. I've done it before. I
just don't want to add things like sun dried tomatoes or other veggies
that would add a taste that might conflict with the Mona's sauce. I
want to braise it but use minimal veggies or none if that's possible.
Is that doable? I prefer the meat to be made not to the shredding
point but to where it's that tender but comes about more in chunks.
Actually, I put it in the fridge whole and then each day cut a portion
to use in the sauce. How much time per pound would you say, and what
sort of cut of pork would you use? Last time, and first time, I
braised anything, I used a boneless pork loin, the kind they cut into
what are called 'boneless country ribs" around here anyway. I think
it's going to be alright. Thanks.

TJ

On Sep 17, 10:56*am, Brooklyn1 <Gravesend1> wrote:

> Would help to know which cut of pork you're talking. *I wouldn't
> suggest attempting to cook a 2-3 pound pork roast on the stove top
> unless you're going to braise it. *It would be best to oven roast it
> but absent an oven I'd slice it into steaks (~3/4") and fry them the
> same as chops, then you can eat them as is or use them in other
> recipes, diced into rice pilaf, julianned into a good chinky soup.
> Anyway a hunk of pork well browned and braised with sauerkraut is
> mighty tasty... add a tsp of caraway seeds and a few glugs of Rhine
> wine... slide some natural casing tube steak into the pot for flavor.



Thanks to you too. I am going to braise it. I don't have a really
thick pot for that, but I've done it before and it came out ok. I
just didn't use the sauce then. I know in the mexican restaurant I
used to to in Hollywood they boiled the pork, or simmered it, and then
added it to deep trays with red and green chile sauce in them. I
think I'm over thinking this thing. It's just food for Christ's
sake. I'm not buying a new stove, I live in a furnished place. I'll
have to get after them. But first I'll have to get after myself.

TJ

On Sep 17, 12:14*pm, "Nunya Bidnits" <nunyabidn...@eternal-
september.invalid> wrote:
> Brooklyn1 <Gravesend1> wrote:
> > I strongly suggest leaving all those veggies raw, that's what salsa
> > verde is.
>
> BZZZZZZZZZZT. Wrong. At least try to translate your guesses first. It will
> give you a clue sometimes.
>
> Salsa verde = green sauce, generally made from a base of cooked tomatillos
> and cooked green chiles.


I'm going to use a blender. I'm going to follow the
instructions for Mona's salsa verde because it sounded good the first
time I read it. I'm going to deviate from the recipe only by using
fresh tomatillas instead of canned ones, which I can't find, and also
because I'll be using jarred chicken base in the recipe which is
already loaded with salt. I was told to first simmer the tomatillas
to soften them up a bit for the blender. Without cutting them of
course. I'm going to do that. Here's the recipe. I'm altering it
out of necessity. I'm using crisco intead of bacon fat because the
manteca in the stores comes only in huge sized containers. I will use
the romaine leaves, etc., as in the recipe, printed here. Thanks.
TJ..........


Mona's Salsa Verde

1 medium onion
1 large clove garlic
2 large romaine lettuce leaves
2 small jalapeno
water to blend

1 can crushed tomatillos -- 28 oz
1 tablespoon chicken base dissolved in 1 cup boiling water


1. Cut tops off of jalapenos. In blender blend onion, garlic and
jalapenos with enough water to blend thoroughly, add lettuce leaves
one at a time till thoroughly blended.

2. In pot put a little bacon fat (manteca) and heat.

3. Carefully, add tomatillos and bring to a boil. Mix in blended
vegetables. Add chicken base.

Simmer for 10 minutes.

Use this salsa verde for chicken enchiladas, pork dishes as shown in
the picture, or any other dish where you want a green sauce.


TJ

On Sep 17, 3:30*pm, ImStillMags <sitara8...@gmail.com> wrote:

> He said he doesn't want to cook the pork in the salsa, he wants to
> cook it seperately.



I would cook it in the sauce if you think that's a better way to
go. The reason I want to braise the pork (sorry if I said stew, and
yes it's true I often don't know the difference between some of these
terms), is because I'm sort of anal and prefer not to cut the meat
into chunks but rather to cook the small roast as one piece then cut
from it each day the amount I want to use for that day's portion. I
call it portion control. So sorry if I gave the impression that I
didn't want to braise. And if you think it's better with the meat
turned into the sauce and cooked there, then I will maybe try that.
Otherwise I'm just looking for a method for cooking the pork as simply
as possible on the stove top where it will not be dried out or soggy.
I think it's, what, about 25 minutes per pound on low heat?

TJ

On Sep 17, 4:49*pm, Brooklyn1 <Gravesend1> wrote:
> On Mon, 17 Sep 2012 11:14:23 -0500, "Nunya Bidnits"
>
> <nunyabidn...@eternal-september.invalid> wrote:
> >Brooklyn1 <Gravesend1> wrote:
>
> >> I strongly suggest leaving all those veggies raw, that's what salsa
> >> verde is.
>
> >BZZZZZZZZZZT. Wrong. At least try to translate your guesses first. It will
> >give you a clue sometimes.
>
> >Salsa verde = green sauce, generally made from a base of cooked tomatillos
> >and cooked green chiles.
>
> Verde means green, not that it's cooked. There are many recipes for
> cooked salsa but I suggested raw (cruda), it's better, especially
> better with raw tomatillos. *And your reference has tha value of used
> TP, you give no citation, which also proves that you are highly
> UNeducated.


All advice is good. It may get confusing, but I appreciate the
responses from all - even you, New Yawk.

TJ

On Mon, 17 Sep 2012 12:30:51 -0700 (PDT), ImStillMags
<[email protected]> wrote:

> On Sep 17, 9:15*am, sf <s...@geemail.com> wrote:
> > On Mon, 17 Sep 2012 07:04:26 -0700 (PDT), ImStillMags
> >
> >
> >
> >
> >
> > <sitara8...@gmail.com> wrote:
> > > On Sep 16, 11:39*pm, Tommy Joe <j...@bellsouth.net> wrote:
> > > > * * Remember the old Mona's Salsa Verde thread? *I said I liked the
> > > > sound of that recipe and would try it one day. *I'm going to make it
> > > > this Tuesday. *I'm going to use fresh tomatillos instead of canned. *I
> > > > will simmer them for 20 to 30 minutes to soften them up as suggested.
> >
> > > > * * Anyway, here's another stupid question for you - not about the
> > > > sauce but about what I'm going to put it on. *I have an oven but it's
> > > > filthy and I'm too lazy to clean it. *Maybe I'll pay somebody one day,
> > > > if I'm not too lazy for that too.
> >
> > > > * * * Anyway, I'm going to make some pork on the stove top. *I am
> > > > going to make it separate from the salsa verde. *I don't want to boil
> > > > it to death but I also don't want to use a bunch of vegetables to
> > > > braise it. *What would you suggest as the simplest way to cook 2 to 3
> > > > pounds of pork roast on the stove top so it comes out tender and not
> > > > cooked to death. *I'm sort of a prep artist, making things separately
> > > > and fridging them and then using them daily to throw together meals.
> >
> > > > * * * Simple question - lots of wasted time - can't help it, I'm
> > > > nuts. *Simply put, finally, what would you suggest as the best method
> > > > for cooking the pork on the stove top? *I'm going to cook it and add
> > > > sauce each day. *Unless you suggest I somehow use the sauce to make
> > > > the pork in. *I'm going to do this Tuesday no matter what. *But I
> > > > trust your knowledge on these issues. *How does it feel to know that
> > > > you are so trusted that now you must be forever at my call when I'm in
> > > > the mood to ask one question after the other? *Thanks.
> >
> > > > TJ
> >
> > > If you don't want to braise the pork you need to cook it in the
> > > oven. * Do you have a crock pot?
> >
> > > If neither one of those is a possibility then I would cut the pork
> > > into good size cubes, salt and pepper it and brown it off in your
> > > pot. * Add a chopped onion and some chopped garlic and a couple of
> > > cups of water and cover and
> > > cook on medium low till the pork is tender. * Use as little water as
> > > you can get away with without everything sticking or burning.
> > > Keeping the heat low will help.
> >
> > > If you plan on shredding the pork you can cook it to the shredding
> > > stage. * If you want to just serve the pork in chunks with the salsa
> > > you can do that as well.
> >
> > I don't think he knows the difference between braise and stew. *It
> > seems like the tomatillos should provide enough liquid to keep the
> > pork moist, but he'll still be braising it no matter what he want to
> > call it. *If he cooks those pork chunks to the almost falling apart
> > stage and then browns them in a little fat, he'll have carnitas. *But
> > like you said, if he doesn't want to braise it then oven roasting is
> > another option. *When I make pulled pork, I sometimes do it in a dry
> > dutch oven with the lid on at a very, very low heat for a few hours.
> > It's trickier than braising in a little liquid (which the tomatillos
> > would provide) and he'd need to be careful not to dry it out.
> >
> > --
> > Food is an important part of a balanced diet.- Hide quoted text -
> >
> > - Show quoted text -
>
> He said he doesn't want to cook the pork in the salsa, he wants to
> cook it seperately.

He needs some moisture in the pot or to keep a very close eye on it if
he doesn't. I dried out the last small pork shoulder I cooked to the
pull stage in a dry dutch oven and it was awful.

--
Food is an important part of a balanced diet.

On Sep 17, 10:04*am, ImStillMags <sitara8...@gmail.com> wrote:
> On Sep 16, 11:39*pm, Tommy Joe <j...@bellsouth.net> wrote:
>
>
>
> > * * Remember the old Mona's Salsa Verde thread? *I said I liked the
> > sound of that recipe and would try it one day. *I'm going to make it
> > this Tuesday. *I'm going to use fresh tomatillos instead of canned. *I
> > will simmer them for 20 to 30 minutes to soften them up as suggested.
>
> > * * Anyway, here's another stupid question for you - not about the
> > sauce but about what I'm going to put it on. *I have an oven but it's
> > filthy and I'm too lazy to clean it. *Maybe I'll pay somebody one day,
> > if I'm not too lazy for that too.
>
> > * * * Anyway, I'm going to make some pork on the stove top. *I am
> > going to make it separate from the salsa verde. *I don't want to boil
> > it to death but I also don't want to use a bunch of vegetables to
> > braise it. *What would you suggest as the simplest way to cook 2 to 3
> > pounds of pork roast on the stove top so it comes out tender and not
> > cooked to death. *I'm sort of a prep artist, making things separately
> > and fridging them and then using them daily to throw together meals.
>
> > * * * Simple question - lots of wasted time - can't help it, I'm
> > nuts. *Simply put, finally, what would you suggest as the best method
> > for cooking the pork on the stove top? *I'm going to cook it and add
> > sauce each day. *Unless you suggest I somehow use the sauce to make
> > the pork in. *I'm going to do this Tuesday no matter what. *But I
> > trust your knowledge on these issues. *How does it feel to know that
> > you are so trusted that now you must be forever at my call when I'm in
> > the mood to ask one question after the other? *Thanks.
>
> > TJ
>
> If you don't want to braise the pork you need to cook it in the
> oven. * Do you have a crock pot?
>
> If neither one of those is a possibility then I would cut the pork
> into good size cubes, salt and pepper it and brown it off in your
> pot. * Add a chopped onion and some chopped garlic and a couple of
> cups of water and cover and
> cook on medium low till the pork is tender. * Use as little water as
> you can get away with without everything sticking or burning.
> Keeping the heat low will help.
>
> If you plan on shredding the pork you can cook it to the shredding
> stage. * If you want to just serve the pork in chunks with the salsa
> you can do that as well.


That sounded good and simple and I'm on my way, thanks. I might
not even cut it into pieces, but I am given confidence by your words.
That is all I need. Once I get started it usually turns out I know
more than I give myself credit for. Thanks again.

TJ

TJ

On Sep 17, 5:47*pm, sf <s...@geemail.com> wrote:

> He needs some moisture in the pot or to keep a very close eye on it if
> he doesn't. *I dried out the last small pork shoulder I cooked to the
> pull stage in a dry dutch oven and it was awful.


I don't have a real thick pot, but I browned a 2 pound pork loin
roast in it and added only some sun dried tomatoes, onion, and garlic,
and very little water, a cup I think, and it turned out ok. Not only
is my oven in bad shape, the burners are electric (dont like em), and
are not consistent in heat level. It's time for a new one if I can
work up the nerve to demand one from the owners of this place which is
furnished.

I think I have it down. I don't want to use an abundance of
veggies that might conflict with the taste of the sauce I'll be
putting the meat into afterward, so I think an onion and some garlic
and maybe celery as suggested by someone else will do the trick.
Thanks to all.

TJ

On Mon, 17 Sep 2012 14:23:04 -0700 (PDT), Tommy Joe
<[email protected]> wrote:

>On Sep 17, 10:56*am, Brooklyn1 <Gravesend1> wrote:
>
>> Would help to know which cut of pork you're talking. *I wouldn't
>> suggest attempting to cook a 2-3 pound pork roast on the stove top
>> unless you're going to braise it. *It would be best to oven roast it
>> but absent an oven I'd slice it into steaks (~3/4") and fry them the
>> same as chops, then you can eat them as is or use them in other
>> recipes, diced into rice pilaf, julianned into a good chinky soup.
>> Anyway a hunk of pork well browned and braised with sauerkraut is
>> mighty tasty... add a tsp of caraway seeds and a few glugs of Rhine
>> wine... slide some natural casing tube steak into the pot for flavor.
>
>
>
> Thanks to you too. I am going to braise it. I don't have a really
>thick pot for that, but I've done it before and it came out ok. I
>just didn't use the sauce then. I know in the mexican restaurant I
>used to to in Hollywood they boiled the pork, or simmered it, and then
>added it to deep trays with red and green chile sauce in them. I
>think I'm over thinking this thing. It's just food for Christ's
>sake. I'm not buying a new stove, I live in a furnished place. I'll
>have to get after them. But first I'll have to get after myself.
>
>TJ

You can buy a countertop oven, not very expensive, works well, and
easy to take when you leave... for just you it's ideal.
http://www.chefscatalog.com/product/...-bov800xl.aspx

On Mon, 17 Sep 2012 14:32:29 -0700 (PDT), Tommy Joe
<[email protected]> wrote:

>On Sep 17, 4:49*pm, Brooklyn1 <Gravesend1> wrote:
>> On Mon, 17 Sep 2012 11:14:23 -0500, "Nunya Bidnits"
>>
>> <nunyabidn...@eternal-september.invalid> wrote:
>> >Brooklyn1 <Gravesend1> wrote:
>>
>> >> I strongly suggest leaving all those veggies raw, that's what salsa
>> >> verde is.
>>
>> >BZZZZZZZZZZT. Wrong. At least try to translate your guesses first. It will
>> >give you a clue sometimes.
>>
>> >Salsa verde = green sauce, generally made from a base of cooked tomatillos
>> >and cooked green chiles.
>>
>> Verde means green, not that it's cooked. There are many recipes for
>> cooked salsa but I suggested raw (cruda), it's better, especially
>> better with raw tomatillos. *And your reference has tha value of used
>> TP, you give no citation, which also proves that you are highly
>> UNeducated.
>
>
> All advice is good. It may get confusing, but I appreciate the
>responses from all - even you, New Yawk.

I prepare huge batches of salsa cruda all the time, it's how I reduce
the yield from my garden. I never cook the veggies and I never use a
blender or any machine, I hand slice everything... if you use a
blender you'll be very sorry, you'll end up with mush. If you want a
more tender texture slice smaller bits... it really doesn't take all
that long to fill a couple of quart containers. Instead of tomatillos
I use unripe tomatoes along with ripe tomatoes, I always have more
tomatoes than I can possibly eat. I have no exact recipe, all depends
on my crop. If you are going to use salsa as a base for cooking you
can freeze some in handy sized containers. I'll sometimes prepare a
two quart bowlful and eat the whole thing for brunch, it's that good,
a good way to use those extra cukes too. I grow lots of hot peppers
but I don't like much in my dishes, I typically give the hot peppers
to neighbors, and they bring me their extras that I don't grow. Today
for lunch I ate my first cantaloupe for the season, best I ever ate...
I have at least a dozen more still on the vines.