tag:blogger.com,1999:blog-8109775617643454976.post7244089038559334135..comments2011-03-27T09:56:04.099-06:00Comments on High Plains Drifters: Braising HellHigh Plains Driftershttp://www.blogger.com/profile/06860988187191026654noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-8109775617643454976.post-18996529877429934722010-04-25T13:06:44.202-06:002010-04-25T13:06:44.202-06:00Looks delicious! I agree with you - put everything...Looks delicious! I agree with you - put everything in the dutch oven and leave it to sort itself out!Foodycathttp://www.blogger.com/profile/11931796992646884249noreply@blogger.comtag:blogger.com,1999:blog-8109775617643454976.post-87075870064926943852010-04-28T08:19:42.767-06:002010-04-28T08:19:42.767-06:00I'm diggin' this title. I make carnitas, ...I'm diggin' this title. I make carnitas, but I've never used tequila. My recipe calls for a little honey and red wine vinegar. We love carnitas around here because pork butt is usually inexpensive, and you get plenty of leftovers. Carnitas also freeze well.muddywatershttp://www.blogger.com/profile/01931430262448981621noreply@blogger.comtag:blogger.com,1999:blog-8109775617643454976.post-90111593276408349692010-04-28T12:03:05.098-06:002010-04-28T12:03:05.098-06:00wow, I can actually say I've never braised any...wow, I can actually say I've never braised any kind of meat before!<br><br>I guess I've never thought about making something like that, unless I use my crock pot.<br><br>I'm putting this on my list of TO MAKE recipes!<br><br>I'll do a pork shoulder in the crock pot, cook it overnight, the next morning I'll shred it, put it back into the crock pot with a couple tablespoons of white wine vinegar and crushed red pepper flakes. You serve it on a bun with coleslaw and its awesome!Jenn@slim-shoppinhttp://www.slim-shoppin.comnoreply@blogger.comtag:blogger.com,1999:blog-8109775617643454976.post-31278627699361279692010-04-28T14:24:00.247-06:002010-04-28T14:24:00.247-06:00Muddy: We're down to one container of chili le...Muddy: We're down to one container of chili left in the fridge, but for most of the winter, we had enough to feed Napoleon's army shoved into every nook and cranny of the freezer. We'd make a big batch of whatever, and freeze 2/3rds. Worked out great because we were never hurting for last minute ideas. The dough for the cheddar biscuits might have been the smartest thing we froze. We put them in individual sammich-sized freezer bags, in 4-biscuit increments, and pull out one in the morning on days we're going to need them.<br><br>Jenn: I actually thought I had this amazing recipe for kalua pork, which was just a big hunk of pig, some liquid smoke, water, and a dutch oven. But turns out, pork shoulder or Boston butt makes for amazing carnitas no matter what you add to the pot. I prefer the Dutch oven, because ours has those little spikey things that makes the steam condense and drip back down evenly over the pig. But the Spilled Milk version in a big sauce pan works as well.<br><br>Foodycat: No idea why it took me 44 years to start using a Dutch oven. Makes life so much easier/The Training Tablehttp://www.blogger.com/profile/02471080719401551339noreply@blogger.comtag:blogger.com,1999:blog-8109775617643454976.post-24488558066116306672010-04-30T07:51:06.954-06:002010-04-30T07:51:06.954-06:00I'll file away the biscuit idea. Biscuits alw...I'll file away the biscuit idea. Biscuits always round out a meal in the winter.<br><br>Hey, I subscribed to the podcast. I'll let you know what I think.<br><br>take care,<br>mudddymuddywatershttp://www.blogger.com/profile/01931430262448981621noreply@blogger.com