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Comments for We Are Never Full



Musings on Starters, Mains, Desserts and Second-Helpings...



Last Build Date: Mon, 04 Dec 2017 15:55:07 +0000

 



Comment on Low and Slow – Even More Succulent Pernil, But Only If You Have the Time! by Jonny & Amy

Mon, 04 Dec 2017 15:55:07 +0000

@Mary Alice Wells: best of luck - hope the pernil turns out well. Yes, the lemon juice and chicken stock combo will be similar to the sour orange juice. Not sure if you can have fruit peels/rinds, but the addition of chopped-up some orange peel to the marinade would give you the aroma or orange without the juice and the lemon would provide the acidity.



Comment on Low and Slow – Even More Succulent Pernil, But Only If You Have the Time! by Mary Alice Wells

Sat, 02 Dec 2017 13:25:17 +0000

I'm going to cook my first pernil. I love the low/slow idea and need a substitute for the orange juice marinade (I can't have most fruits or juices). Wondering about lemon juice/chicken stock combo.



Comment on Low and Slow – Even More Succulent Pernil, But Only If You Have the Time! by RC BRAUWN

Fri, 01 Dec 2017 19:49:25 +0000

Any slow cook meal you can freeze just make sure that you have it in an airtight bag or container ask for cutting the top off frying it I would say only if you took it off when the meat was rare if it's well done all you're going to end up with is a piece of dried meat



Comment on Low and Slow – Even More Succulent Pernil, But Only If You Have the Time! by Jonny & Amy

Fri, 01 Dec 2017 19:36:10 +0000

@desiree williams: congratulations on the new addition to your family! We have never tried cutting the fat cap off for chicharrones, but it's a great idea! And yes, you can freeze leftover pernil, but we're going to guess that chicharrones will go soggy when you defrost them.



Comment on Miso-Glazed Salmon with Sesame-Scallion Salad: Kinda 80s Looking, But Delicious by WHB # 130 - The Round-up » Coffee & Vanilla

Wed, 29 Nov 2017 11:39:30 +0000

[…] Miso Salmon with Pa Muchim (Korean Scallion Salad) by Amy and Jonny of We Are Never Full from USA […]



Comment on Low and Slow – Even More Succulent Pernil, But Only If You Have the Time! by Desiree Williams

Sat, 18 Nov 2017 09:36:47 +0000

Hello I am trying your method of slow cooking but I marinated my meat for 2 days. I have a 2 week old and am up every 2 hrs so this is perfect for me. I have a few questions though. 1. Can I cut off the top and fry after baking? 2. Do I still have to boil it 1st before frying it being that I baked it 1st? Or how I cook it? Can I freeze the leftover Pernil and Chicharron?



Comment on Farewell, Coconut King by Jonny & Amy

Fri, 20 Oct 2017 16:55:11 +0000

@Deborah: as always, you're too kind. Interestingly, perhaps, the only thing I knew about the Cook Islands before I visited was their issuance of their own stamps. In fact, my numismatist father encouraged me to go there specifically to get him some, since, you know, I was metaphorically passing-by... To your point about the past as it appears now, there's potential for a fair amount more of that from this direction. Our visit to Italy over the summer was to the place we got married 10 years ago. Suffice it to say that while it hadn't changed enormously, we certainly had, and that danger of somehow over-writing old memories with new ones, however good, was at the forefront of our minds. But, to me, that's what's at the heart of all good travel writing - what was it like when you were there/how did it make you feel? Channeling those thoughts 20 years hence is trickier because you aren't who you were when you made the memories. Naturally, some do a better job at this than others - P.L. Fermor, for example, though I've always wondered how sophisticated and bookish he was as an 18 year old compared to when he sat down and wrote "Between the Woods and the Water" 30 years later...



Comment on Farewell, Coconut King by Deborah

Thu, 19 Oct 2017 01:38:36 +0000

I knew when I needed to look up the second word in this post that I was in for a good read. I'm not disappointed. I can't describe the levels of emotion that I felt but let's just say I enjoyed a hearty laugh and good hard sniffle, plus most in between. Good stuff, my friend! I like this idea very much, the past as it appears now, I imagine it may be the most difficult of all to write. Hoping for more of it.



Comment on Don’t Pork this Roll or Scrap this Scrapple! The Dirty Culinary Pride of South Jersey/Philly by Donna Carlin

Wed, 18 Oct 2017 07:50:24 +0000

I grew up in Philly and moved away years ago to .... South Jersey. Yeah, I know, right across the bridge. LOL! You see, I decided years ago that I would never leave the area. The thought of no cheesesteaks, hoagies (not subs), pork roll (not ham), scrapple and Tastykakes was too much for me to handle and then I remembered my most favorite local staple, the soft pretzel, and the thought of not being able to get one whenever I wanted brought on a panic attack. Oh hell, I forgot about the Amoroso rolls. Never leaving, ever.



Comment on La Bomba: Anarchy in the Kitchen by Bomba Barcelona - A Catalan Tapa Created in Barceloneta

Tue, 17 Oct 2017 15:20:03 +0000

[…] you would like to give this mini taste explosion a go yourself here’s a recipe from a great foodie blog that I like to check out from time to time so you can give it a try… don’t forget I want […]