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

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 > 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
> 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.

On Mon, 17 Sep 2012 07:04:26 -0700 (PDT), ImStillMags
> wrote:

> On Sep 16, 11:39*pm, Tommy Joe > 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 > wrote:
> On Mon, 17 Sep 2012 07:04:26 -0700 (PDT), ImStillMags
>
>
>
>
>
> > wrote:
> > On Sep 16, 11:39*pm, Tommy Joe > 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.

On Sep 17, 6:02*am, "ViLco" > 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 > wrote:
> On Sep 16, 11:39*pm, Tommy Joe > 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, 3:30*pm, ImStillMags > 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 Mon, 17 Sep 2012 12:30:51 -0700 (PDT), ImStillMags
> wrote:

> On Sep 17, 9:15*am, sf > wrote:
> > On Mon, 17 Sep 2012 07:04:26 -0700 (PDT), ImStillMags
> >
> >
> >
> >
> >
> > > wrote:
> > > On Sep 16, 11:39*pm, Tommy Joe > 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 > wrote:
> On Sep 16, 11:39*pm, Tommy Joe > 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 > 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
> 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

brooklyn1 wrote:


> You can buy a countertop oven, not very expensive, works well, and
> easy to take when you leave... .


Expense is a very relative thing. What is expensive and what is
not is up to the person doing the buying. I agree with you, no
argument, it probably is cheap by today's standards - thanks for the
advice - but still I have to say that to call something expensive or
inexpensive is a difficult thing to do unless dealing exclusively with
people in your own financial bracket. I'll chase down a living animal
and eat alive before I buy a new oven. Got that, New Yawk?

TJ

Tommy Joe wrote:

> 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.

One wonderful thing that appeared some years ago in supermarkets here
around, thank goodness, are nice styrifoam packages with few stalks of
celery, few carrots and one onion or two, just for soffritto, braised meats
or broth

> 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.

You're welcome

On Sep 18, 3:14 am, "ViLco" > wrote:
> Tommy Joe wrote:
> > 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.
>
> One wonderful thing that appeared some years ago in supermarkets here
> around, thank goodness, are nice styrifoam packages with few stalks of
> celery, few carrots and one onion or two, just for soffritto, braised meats
> or broth
>
> > 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.
>
> You're welcome


I'm going to make that pork with only a carrot or two with an
onion in quarters and two tomatillas cut into quarers plus maybe a cup
of water at most. I am not suddenly claiming to know everything, but
I am gaining confidence thanks to those who have responded
generously. I am marching forward to become the best chef of all
time. When that happens, I will hire you to wash my dishes. If you
qualify. Thank you. Sincerely, thank you.

TJ

T J LOSER wrote:
>brooklyn1 wrote:
>
>> You can buy a countertop oven, not very expensive, works well, and
>> easy to take when you leave... .
>
>Expense is a very relative thing. What is expensive and what is
>not is up to the person doing the buying. I agree with you, no
>argument, it probably is cheap by today's standards - thanks for the
>advice - but still I have to say that to call something expensive or
>inexpensive is a difficult thing to do unless dealing exclusively with
>people in your own financial bracket. I'll chase down a living animal
>and eat alive before I buy a new oven. Got that, New Yawk?

A countertop oven is inexpensire RELATIVE to a whole new stove,
imbecile... no ones arguments are more ignorant than yours, and no
one's thank yous more insincere, TJ. And you're the one constantly
bitching about your filthy stove and what a loser you are, if you
don't want suggestions STFU already with your constant bitching and
reminding us of what a loser you are, worthless TJ douchebag LOSER!

Ahahahahahahahahahahahahahahahaha. . . .

On Sep 18, 11:54*am, Brooklyn1 <Gravesend1> wrote:

> A countertop oven is inexpensire RELATIVE to a whole new stove,
> imbecile... no ones arguments are more ignorant than yours, and no
> one's thank yous more insincere, TJ. *And you're the one constantly
> bitching about your filthy stove and what a loser you are, if you
> don't want suggestions STFU already with your constant bitching and
> reminding us of what a loser you are, worthless TJ douchebag LOSER!
>
> Ahahahahahahahahahahahahahahahaha. . . .


We both know your words are false. First, I am not complaining
about my stove, only pointing out that use only the stove top. I do
that so no one wastes their time sending in an oven recipe. I'm not
complaining - although you are starting to get on my nerves.

Secondly, let me tell you about a habit of yours in case you
don't know it. You like to sit back and let others respond first -
not only to my questions, but to those of others - then you come in a
blast the answers as inferior. You like to argue and you know it.
Anyone who calls himself Brooklyn but obviously no longer lives there,
if he ever lived there at all, has the same sort of sicko attitude
shared by many New Yorkers who want everyone to think they're number
one at everything. I take all advice Brooklyn, read it anyway, and my
thanks are as sincere as they can get.

Thanks,
TJ

On Sep 19, 10:50*am, wrote:

> TJ next time you might want to consider roasting the tomatillos. I
> roast them and the garlic. Makes a big differnece.


My kitchen equipment is limited and I have no oven use. I realize
that makes answering my questions a bit more of a challenge and I'm
sorry about that and appreciate your response. One day if I ever move
out of this apartment I'll get some good equipment and learn a few
things, but till then the chore of trying to fix this furnished place
up is beyond my lazy bones.

PS - just made the sauce and it came out not as thick as I wanted
because I simmered the tomatillas to soften them up, but I let them on
the heat too long. They were like balloons with nothing in them when
I pulled them out. But it's gonna have to do. I am making the roast
as we speak, on the stove top. I browned it. The pot I have is not
very thick on the bottom so it smoked pretty bad. I tore the smoke
alarm out years ago. Then I picked up the pot and rotated it just a
bit to move the small bit of oil around and it splashed up in the air
and came down on my wrist and hand. I have some steroidal cream here
- with "silveride" or something along those lines mixed in, good for
burns from what I hear. I had it lying around from some past skin
thing I had a year ago. I do not cook with love. I'm too impatient.
I do ok when I make things from scratch, basic stuff - but when I'm
trying to imitate or replicate something from the past it usually
fails. I made pico de guyo from memory a few years ago for the first
time, based on memory of it in certain Cali restaurants, and mine is
better than what I was trying to replicate. But that was a rarity.
Usually my attempts to duplicate or replicate are not pleasant.

It just "burns me up"
TJ

TJ

On Sep 19, 11:15*pm, Tommy Joe > wrote:

Sounds to me like you battle with your cooking instead of playing with
it.... ;-)
I'm sorry you burned yourself.

So.....how did everything come out, finally?

Was it tasty? That's the only thing that matters in the end.

ImStillMags wrote:
>
> On Sep 19, 11:15 pm, Tommy Joe > wrote:
>
> Sounds to me like you battle with your cooking instead of playing with
> it.... ;-)
> I'm sorry you burned yourself.
>
> So.....how did everything come out, finally?
>
> Was it tasty? That's the only thing that matters in the end.

Yeah yeah, TJ. Give us a report/review. How did it all turn out?

G.

On Wed, 19 Sep 2012 23:15:59 -0700 (PDT), Tommy Joe
> wrote:

>On Sep 19, 10:50*am, wrote:
>
>> TJ next time you might want to consider roasting the tomatillos. I
>> roast them and the garlic. Makes a big differnece.
>
>
> My kitchen equipment is limited and I have no oven use. I realize
>that makes answering my questions a bit more of a challenge and I'm
>sorry about that and appreciate your response. One day if I ever move
>out of this apartment I'll get some good equipment and learn a few
>things, but till then the chore of trying to fix this furnished place
>up is beyond my lazy bones.

I read about your limitations after I posted this response or I would
have asked you if you had a grill pan or even a heavy cast iron
skillet. If it were me, in that situation, I think I would slice them
in half and cook them in a little oil until they took on some color,
then procede with my recipe; or even maybe put some oil in a saucepan
and put them in whole and swirl them around a bit in the oil until
they take on some color.
I know this is all after the fact but...that's never stopped me
before. ;-)

>
>PS - just made the sauce and it came out not as thick as I wanted
>because I simmered the tomatillas to soften them up, but I let them on
>the heat too long. They were like balloons with nothing in them when
>I pulled them out.
Bummer

>But it's gonna have to do. I am making the roast
>as we speak, on the stove top. I browned it. The pot I have is not
>very thick on the bottom so it smoked pretty bad. I tore the smoke
>alarm out years ago. Then I picked up the pot and rotated it just a
>bit to move the small bit of oil around and it splashed up in the air
>and came down on my wrist and hand.
Double bummer.

> I have some steroidal cream here
>- with "silveride" or something along those lines mixed in, good for
>burns from what I hear. I had it lying around from some past skin
>thing I had a year ago. I do not cook with love. I'm too impatient.
>I do ok when I make things from scratch, basic stuff - but when I'm
>trying to imitate or replicate something from the past it usually
>fails. I made pico de guyo from memory a few years ago for the first
>time, based on memory of it in certain Cali restaurants, and mine is
>better than what I was trying to replicate. But that was a rarity.
>Usually my attempts to duplicate or replicate are not pleasant.
>
>It just "burns me up"
>TJ
>
>TJ

At least you are trying nothing wrong with that. I'll have to read on
later in this post and see how it all turned out.

Take care of that burn

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

On Sep 20, 10:14*am, ImStillMags > wrote:


> So.....how did everything come out, finally?
>
> Was it tasty? * That's the only thing that matters in the end.


Actually, not bad. I am capable of laughing at myself. More than
capable, I love doing it, sometimes I think I have to do it. It was
funny the way I took the advice to simmer the tomatillas a bit to
soften them up prior to blending, then let them sit covered in
simmering liquid for close to half an hour. I was doing too many
things at one time.

I will make it again another time. What I made last night I will
eat for the next 6 days. It's not as thin as I thought it would be.
But next time I'm going to put the tomatillas in the blender without
simmering them first. Or I'll simmer them only briefly. These
tomatillas (which I have never before used in cooking), were already
soft, so simmering them was probably a bad idea, and leaving them on
too long was definitely a bad idea.

The pork roast turned out ok, stovetop - but I think broiling
some country style ribs would be just as good. I'll tell you what I
did that I liked though. I put two potatoes in that roast, cut into
quarters. It's incredible how with all that cooking they come out so
firm yet tender. I'm thinking why not just criss-cross some carrots
or other cheap veggies on the bottom of the pot with a bit of water
and aromatics and then put a bunch of quartered taters on top? The
meal was ok and I thank you for the recipe and additional help. But
it's funny, the best thing out of the meal were the taters. I love
when the unexpected happens in a positive way.

Oh, about laughing at myself. I was referring to the
tomatillas. I was multi tasking, doing stuff I wasn't used to -
blending, etc. - and the tomatillas were simmering all the while.
When it came time to put them in the blender, I ran off as much hot
water as I could, then put in some cold. Then I took a spoon and went
in to fish out the first tomatilla into a bowl to tranfer without
liquid to the blender. It evaporated in the spoon. It was like a
balloon with nothing in it. Just skins. I had about 12 of them in
there and I think maybe 3 came out with any kind of shape. It was
funny. I think what saved it from being to thin were the romaine
leaves. From the first time I read about those going into the mix I
had a feeling it was a good thing.

Accidents are fun as long as they don't cost too much,
TJ

On Sep 20, 3:00*pm, Gary > wrote:

> > Was it tasty? * That's the only thing that matters in the end.
>
> Yeah yeah, TJ. *Give us a report/review. *How did it all turn out?


It turned out that it's going into my gut which lately has problems
of it's own. I haven't cut a good fart in ages. I think there are
turds in there blocking things up. My intestines feel bloated. I eat
good food too, so it's not that. As for how the stuff came out, I
gave a report of that already to Mags, so go back one post and you
will see it, thanks.

TJ

On Sep 20, 3:30*pm, wrote:

> At least you are trying nothing wrong with that. I'll have to read on
> later in this post and see how it all turned out.
>
> Take care of that burn
>
> koko


I took Mags recipe as a starting point and can see that next time
I will make the tomatillas less blended, a bit more chunky if my
blender will allow it. I'm using fresh ones. As for the burn, that
steroid cream - had it sitting around for half a year or more - $45 a
jar, prescribed - let me tell you, it works. If I were a professional
torturer and I only had one victim in my stable I'd have some of that
stuff around to put on his wounds every night so the following day I
can start out fresh on a clearly restored and mended victim. The burn
was probably not bad anyway, but I do know this siveradi/steroid mix
works. Maybe I'll put a little in the chile sauce and see if it mends
my internal strife. Thanks for your posts on this matter.

TJ