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Mar. 12th, 2008 10:50 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
which_chickThe roof guy came out and tacked down the roof on the little house back of 321 today. (It had blown a sheet up and bent it in the heavy winds over the weekend.) The roof guy (Kevin, whom we normally hire) said that it would not hurt the building to get a new roof but that really only the one side was kind of iffy. I figure we'll worry about it when the weather gets nicer. Right now, it won't be leaking.
I am very tired of having roof issues.
Today I made the pork pernil from Bittman (he does a column in the NYT) with the remainder of the pork shoulder (it had been in the freezer) that earlier in our program had given a portion of itself to the ill-fated Bekri Meze. (I didn't hate the bekri meze, but if I were doing it again, I'd have trimmed the pork better, cooked it longer by itself, used more hot peppers and cooked them less, and had a drier overall product. Bekri meze calls for a fatty piece of beef, though, and will never be an ungreasy dish. A portion of the studio audience does not like greasy, so it is not suitable for making-to-share.)
For the pork pernil, I cooked it at 300 for three hours (uncovered) and then covered it for the final hour and it just fell apart when I took it out of the oven. Yay! It's tender and moist and all kinds of yummy plus the onions and stuff cooked down to a browned sauce thing that is really good. Because it's a pork shoulder, it makes the high-moisture, greasy mouth feel, shiny collagen-based sauce deal. It reminds me of the chuck roast on a beef, another cut of meat that I feel is totally underrated and tastylicious. (A quick google of pictures of assorted animals-with-dotted-lines-on-them shows that, yes, "chuck roast" on a beef and "pork shoulder" on a pig are very similarly located.)
I made up a bowl of the pork pernil for the grandma-n-Heather household though I have my doubts about its reception there. Maybe grandma will eat it. I also made a container for La, which I will drop off at her house tomorrow before I go to work. La is a fan of pork in all its incarnations and will happily consume same. The rest of it, I'm going to eat. With its sauce. Oink, oink.
I am very tired of having roof issues.
Today I made the pork pernil from Bittman (he does a column in the NYT) with the remainder of the pork shoulder (it had been in the freezer) that earlier in our program had given a portion of itself to the ill-fated Bekri Meze. (I didn't hate the bekri meze, but if I were doing it again, I'd have trimmed the pork better, cooked it longer by itself, used more hot peppers and cooked them less, and had a drier overall product. Bekri meze calls for a fatty piece of beef, though, and will never be an ungreasy dish. A portion of the studio audience does not like greasy, so it is not suitable for making-to-share.)
For the pork pernil, I cooked it at 300 for three hours (uncovered) and then covered it for the final hour and it just fell apart when I took it out of the oven. Yay! It's tender and moist and all kinds of yummy plus the onions and stuff cooked down to a browned sauce thing that is really good. Because it's a pork shoulder, it makes the high-moisture, greasy mouth feel, shiny collagen-based sauce deal. It reminds me of the chuck roast on a beef, another cut of meat that I feel is totally underrated and tastylicious. (A quick google of pictures of assorted animals-with-dotted-lines-on-them shows that, yes, "chuck roast" on a beef and "pork shoulder" on a pig are very similarly located.)
I made up a bowl of the pork pernil for the grandma-n-Heather household though I have my doubts about its reception there. Maybe grandma will eat it. I also made a container for La, which I will drop off at her house tomorrow before I go to work. La is a fan of pork in all its incarnations and will happily consume same. The rest of it, I'm going to eat. With its sauce. Oink, oink.
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Date: 2008-03-13 01:22 pm (UTC)no subject
Date: 2008-03-13 01:31 pm (UTC)I used 1 teaspoon red pepper and 1 teaspoon black pepper instead of 2 teaspoons black pepper. I also just chopped up the onions/garlic to fine-dice and added about two glugs of olive oil to the bottom of the pan. Finally, while I did rub the stuff on the meat, I didn't score the meat because I am lazy. It still came out fine.
It *does* take like forever but you only have to visit it about once-per-hour to flip and check moisture level. Plan for four or five hours, start to finish, in a 300-degree oven.