I ran across a youtube video for pressure cooker carnitas and thought
I'd give it a shot. Put on about 15 mins ago. Should be done in 45
mins. I used my own recipe for the ingredients, but used the vid's
technique. Makes sense it will work. If it turns out, I'll post my
recipe.

Here's the vid: http://www.youtube.com/watch?v=yaIwf-2zMCo

nb

On Wednesday, July 31, 2013 8:10:23 AM UTC-5, notbob wrote:
> I ran across a youtube video for pressure cooker carnitas and thought
>
> I'd give it a shot. Put on about 15 mins ago. Should be done in 45
>
> mins. I used my own recipe for the ingredients, but used the vid's
>
> technique. Makes sense it will work. If it turns out, I'll post my
>
> recipe.
>
>
>
> Here's the vid: http://www.youtube.com/watch?v=yaIwf-2zMCo
>
So many things wrong with that video.
First, I'd never leave seeds in a green jalapeno. You leave the seeds when
you use ripe ones. Pure laziness.
Second, canola oil? Please.
Third, that pork wasn't anywhere nearly actually browned. Again, lazy.

Using the pressure cooker is great, but damn. I hope you actually took the time to brown your pork.
>
> nb

--Bryan

On Wed, 31 Jul 2013 06:23:50 -0700 (PDT), Vegan Earthworm Holocaust
> wrote:

> Third, that pork wasn't anywhere nearly actually browned. Again, lazy.
>
> Using the pressure cooker is great, but damn. I hope you actually took the time to brown your pork.

NB knows what he wants and is taking an alternative route to get
there. I'm sure he will brown the pork, but it's counter productive
to brown it at the beginning when you're cooking it in water. I've
never eaten pressure cooked pork but it makes sense to me because some
people use water to cook their pork first and brown it afterwards.
I've eaten it cooked by that method - it's crusty and delicious. I
have plenty of time to cook and my oven doesn't heat up the kitchen,
so I slow roast/cook my pork in a covered dutch oven. It comes out of
the oven browned and crusty on the outside, but I pull it apart and
brown the individual pieces too because I want them crispy all over.
NB's MIL was from somewhere South of the boarder, he learned from her
and he knows what he's doing. Let him report back before you
criticize his method any more.

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

On 2013-07-31, notbob > wrote:
> I ran across a youtube video for pressure cooker carnitas and thought
> I'd give it a shot. Put on about 15 mins ago. Should be done in 45
> mins. I used my own recipe for the ingredients, but used the vid's
> technique. Makes sense it will work. If it turns out, I'll post my
> recipe.
>
> Here's the vid: http://www.youtube.com/watch?v=yaIwf-2zMCo

Mmmm..... better'n a poke in the eye with a sharp stick.

Actually, it'll do. Problem is, too much liquid remaining. A good
p/c will not evaporate much liquid (at least mine doesn't). So, I got
all this liquid while the meat is pull-pork tender. When I cook
carnitas in my Big Orange, most of the liquid evaps in the 2-3 hr oven
cook time and I'm left with a perfect flavorful chili paste to finish
the carnitas up with. In my p/c, almost all that liquid is still very
much present. I've had to drain it off and am now reducing it in a
saucepan, as I don't want the meat to boil in the liquid, thereby
leaching out all the flavor.

Overall, I think it will come out OK, jes requires an extra step,
reducing the sauce. Next time I'll use less liquid than the 1-1/2 C
used in the vid and in my Big Orange.

nb

On 2013-07-31, notbob > wrote:
>
> Overall, I think it will come out OK, jes requires an extra step,
> reducing the sauce.

NOPE!

Too much, too greasy, too rich.

I used too much of everything spices, salt, grnd chili pwdr (which I use),
liquid, etc, so it turned out waaaay too rich. Might have been ok if
I'd jes poured off the liquid and left it at that, but noooo.....

I hadda reduce the sauce, defat it, add back in. blah, blah. PLUS!
.....and this is a biggie, too much FAT! This was a 3.5lb boneless
organic butt roast. Waaay too fatty. I trimmed off at least 12 oz of
clean white fat and it still had plenty more (prolly good fer baking).
That's a lotta fat at $9lb. They say today's swine is way too lean.
Well, this orgo swine is eat up wit da fat. I don't like it. So, no
more orgo pork fer me. I like grass fed orgo beef, but ferget the
pork.

So, very greasy, way too rich, perfectly tender carnitas. I had some
in a flour tortilla and it was OK. I think it will work out if I make
up some fresh pico de gallo (salsa cruda) to cut the grease with.


nb

notbob wrote:
> I ran across a youtube video for pressure cooker carnitas and thought
> I'd give it a shot. Put on about 15 mins ago. Should be done in 45
> mins. I used my own recipe for the ingredients, but used the vid's
> technique. Makes sense it will work. If it turns out, I'll post my
> recipe.
>
> Here's the vid: http://www.youtube.com/watch?v=yaIwf-2zMCo
>
> nb


The video makes sense. How much juice cooks out? Do they reduce it and
add it back?


I used to pressure cook large beef roasts on a rack in my canner, then
put them in a dry not-too-hot smoker to smoke the meat and to
concentrate the flavor. It works pretty well. I don't remember what
*I* did with the leftover juice, probably used it for soup.

Bob

On Wednesday, July 31, 2013 3:10:23 AM UTC-10, notbob wrote:
> I ran across a youtube video for pressure cooker carnitas and thought
>
> I'd give it a shot. Put on about 15 mins ago. Should be done in 45
>
> mins. I used my own recipe for the ingredients, but used the vid's
>
> technique. Makes sense it will work. If it turns out, I'll post my
>
> recipe.
>
>
>
> Here's the vid: http://www.youtube.com/watch?v=yaIwf-2zMCo
>
>
>
> nb

3 teaspoons of cumin? Wow! That's an incredible amount of peppers too. I like the basic recipe but the proportions are not something most cooks would partake.

On 31 Jul 2013 16:52:48 GMT, notbob > wrote:

snip

When I cook
>carnitas in my Big Orange, most of the liquid evaps in the 2-3 hr oven
>cook time and I'm left with a perfect flavorful chili paste to finish
>the carnitas up with.
snip
>
>nb
Zowee! Apparently heat can vary among cans of chipotle in adobo
sauce. the stuff in the bottom of 'ol Blue yesterday was volcanic.
Unfortunately, I was cooking for folks with medium tolerance. I'll
have a do-over tomorrow and halve the amount of chipotle.
Janet US

On Wed, 31 Jul 2013 12:40:39 -0500, zxcvbob >
wrote:

>notbob wrote:
snip
>
>I used to pressure cook large beef roasts on a rack in my canner, then
>put them in a dry not-too-hot smoker to smoke the meat and to
>concentrate the flavor. It works pretty well. I don't remember what
>*I* did with the leftover juice, probably used it for soup.
>
>Bob

I've saved the extra broth and used it for strong soups with hearty
root vegetables. It worked out fine, but needed some fresh parsley at
the end to lighten things up.
Janet US

Sqwertz wrote:
> Proper carnitas need to be fried, not steamed.
>
> -sw

Let's drop yer nads in hot oil an watch em sing!

zxcvbob wrote:
>
>I used to pressure cook large beef roasts.

"Presssure Cooker" is a misnomer, they do NOT cook... they *Pressure
Process*... they "cook" exactly/precisely the same as a sceptic tank
and a composter.

On 7/31/2013 10:38 AM, Brooklyn1 wrote:
> zxcvbob wrote:
>>
>> I used to pressure cook large beef roasts.
>
> "Presssure Cooker" is a misnomer, they do NOT cook... they *Pressure
> Process*... they "cook" exactly/precisely the same as a sceptic tank
> and a composter.
>

That information would be useless even if it wasn't totally untrue.

Sqwertz wrote:
> Typo, my ass! Nice try, though.
>
> Hugs and kisses,
>
> -sw

I thought all it took to get in your ass was Marty and some Mayo, Sqwerty...

The stalking K00k troll kc'stupidQ >
aka casa bona, aka Middiot, aka dr. sneck, aka jr-bod,
wrote:


> The plumming in yer tank, ya big crybaby.

The stalking Boner-Middiot k00k has morphed again to a new server,
solani.org. Probably got kicked off of Eternal-september (casa bona) a few
days ago, and probably got kicked off aioe.org yesterday for numerous overt
violent threats. That's what happens if enough people report abuse.

Report this new morph:

Ronald McDonald wrote:
> The stalking K00k troll kc'stupidQ >
> aka casa bona, aka Middiot, aka dr. sneck, aka jr-bod,
> wrote:
>
>
>> The plumming in yer tank, ya big crybaby.
>
> The stalking Boner-Middiot k00k has morphed again to a new server,
> solani.org. Probably got kicked off of Eternal-september

Izzat what yer up to you ****ing ****, trying to get people kicked?!?

Helluva a game for full time troll like you to play, Marty Bodine.

You crybaby coward.

Everyone knows yer my bitch.

On Thursday, August 1, 2013 5:04:01 PM UTC-4, kc'stupidQ wrote:
> Ronald McDonald wrote:
>
> > The stalking K00k troll kc'stupidQ >
>
> > aka casa bona, aka Middiot, aka dr. sneck, aka jr-bod,
>
> > wrote:
>
> >
>
> >
>
> >> The plumming in yer tank, ya big crybaby.
>
> >
>
> > The stalking Boner-Middiot k00k has morphed again to a new server,
>
> > solani.org. Probably got kicked off of Eternal-september
>
>
>
> Izzat what yer up to you ****ing ****, trying to get people kicked?!?
>
>
>
> Helluva a game for full time troll like you to play, Marty Bodine.
>
>
>
> You crybaby coward.
>
>
>
> Everyone knows yer my bitch.

Middiot, why do you have such a *** boner for certain people here? It's starting to get creepy.

On 2013-07-31, notbob > wrote:

> So, very greasy, way too rich, perfectly tender carnitas. I had some
> in a flour tortilla and it was OK. I think it will work out if I make
> up some fresh pico de gallo (salsa cruda) to cut the grease with.

In the end, perfectly edible. They WILL be eaten. The pico di gallo
did the trick as did letting the carnitas age overnight. The only
prob was no spicy heat due to the jalapenos being the wimpiest I've
ever encountered and me being too cheap to spring for seranos. No
prob, as I have plenty of bottled hot sauces. I'll do better next
time.


nb

Sqwertz wrote:
> Typo, my ass! Nice try, though.

Yeah, yer more the 'drive it in hard' type of ass ****er.

wrote:
> It's starting to get creepy.

It did the minute you showed up.

On 2013-07-31, notbob > wrote:

> technique. Makes sense it will work. If it turns out, I'll post my
> recipe.

I made my 2nd batch and it came out great! This time used non-organo
pork (waaay cheaper and less fat*) and mucho less liquid. The
finished carnitas were good enough to get rave reviews from my Mexican
friends from SoCal who come every Summer for a couple months.

-------

Notbob's Pressure Cooker Carnitas

4-5 lb pork butt roast (whatever will fit yer p/c)
trimmed of most excess fat
3/4 C orange juice (frozen OK)
1 juice, lime
6 garlic cloves
1 onion, halved
2 T ground cumin
2 T ground coriander
5 T ground chile ppr powder (med or hot)
3-4 fresh chile pprs (jalapeno or serrano or whatever)
1 T Better'n Boullion chkn paste

cut meat into lrg chunks (1/2 fist) and brown. Put all in p/c and
cook at 15lbs for 1 hr. Remove lid and onion and pan fry all in
remaining meat juices/lard till juices reduce to thick paste. Pork
will fall apart on it's own while stirring. I jes use a big ol'
kitchen spoon to lightly mix with min break-up of pork and all pieces
are coated with rich paste/sauce. The pan (pot) frying gives a nice
maillard reaction finish. I then add salt to taste.

Serve on flour (dry heated) or corn tortillas (pan fried) with chopped
onion and parsely or pico di gallo plus fave salsa.

-------

It's brain dead easy, takes an hour, hour and a half at most, and will
keep in fridge for at least a week (if you can ignore it that long).
No doubt will freeze jes fine and can be nuked, no problem.
[*] The sprmkt pork roast is less than $2lb and is waay leaner,
rendering waaay less lard, but after watching the documentary,
Frankensteer, and learning about all the chemicals added to agrifarm
beef/pork/chkn, makes one wanna blow chunks. OTOH, $30 for 2.5lbs of
clean pork is enough to give one a heart attack! Tough choice.

enjoy =D
notbob

Wow, lovely recipe! It's great to have gotten the OK from your friends, as well.

I also like to broil Carnitas meat before using instead of pan frying - this is the recipe I use (extra variation in the recipe head note):

http://www.hippressurecooking.com/ca...ooker-recipes/

Ciao,

L

On Friday, August 9, 2013 6:36:51 PM UTC+2, notbob wrote:
> On 2013-07-31, notbob <not...com> wrote:
>
>
>
> > technique. Makes sense it will work. If it turns out, I'll post my
>
> > recipe.
>
>
>
> I made my 2nd batch and it came out great! This time used non-organo
>
> pork (waaay cheaper and less fat*) and mucho less liquid. The
>
> finished carnitas were good enough to get rave reviews from my Mexican
>
> friends from SoCal who come every Summer for a couple months.
>
>
>
> -------
>
>
>
> Notbob's Pressure Cooker Carnitas
>
>
>
> 4-5 lb pork butt roast (whatever will fit yer p/c)
>
> trimmed of most excess fat
>
> 3/4 C orange juice (frozen OK)
>
> 1 juice, lime
>
> 6 garlic cloves
>
> 1 onion, halved
>
> 2 T ground cumin
>
> 2 T ground coriander
>
> 5 T ground chile ppr powder (med or hot)
>
> 3-4 fresh chile pprs (jalapeno or serrano or whatever)
>
> 1 T Better'n Boullion chkn paste
>
>
>
> cut meat into lrg chunks (1/2 fist) and brown. Put all in p/c and
>
> cook at 15lbs for 1 hr. Remove lid and onion and pan fry all in
>
> remaining meat juices/lard till juices reduce to thick paste. Pork
>
> will fall apart on it's own while stirring. I jes use a big ol'
>
> kitchen spoon to lightly mix with min break-up of pork and all pieces
>
> are coated with rich paste/sauce. The pan (pot) frying gives a nice
>
> maillard reaction finish. I then add salt to taste.
>
>
>
> Serve on flour (dry heated) or corn tortillas (pan fried) with chopped
>
> onion and parsely or pico di gallo plus fave salsa.
>
>
>
> -------
>
>
>
> It's brain dead easy, takes an hour, hour and a half at most, and will
>
> keep in fridge for at least a week (if you can ignore it that long).
>
> No doubt will freeze jes fine and can be nuked, no problem.
>
>
>
>[*] The sprmkt pork roast is less than $2lb and is waay leaner,
>
> rendering waaay less lard, but after watching the documentary,
>
> Frankensteer, and learning about all the chemicals added to agrifarm
>
> beef/pork/chkn, makes one wanna blow chunks. OTOH, $30 for 2.5lbs of
>
> clean pork is enough to give one a heart attack! Tough choice.
>
>
>
> enjoy =D
>
> notbob

On Sun, 15 Sep 2013 07:17:42 -0700 (PDT),
wrote:

> Wow, lovely recipe! It's great to have gotten the OK from your friends, as well.
>
> I also like to broil Carnitas meat before using instead of pan frying - this is the recipe I use (extra variation in the recipe head note):
>
> http://www.hippressurecooking.com/ca...ooker-recipes/

My son also boils the meat first the old fashioned way, but he
finishes it by pan frying to get that lovely crust. His Hispanic
friends say his is better than their family makes, so he's doing
something right (even if they are stretching the truth a bit). I've
never given lettuce wraps a second thought when it comes to carnitas,
but it's a great idea. Hubby has cut way back on carbs, so he can
have his one tortilla and then switch over to lettuce. In fact, I'll
do it myself too. Thanks!

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

On Sun, 15 Sep 2013 10:11:57 -0700, sf > wrote:
snip
I've
>never given lettuce wraps a second thought when it comes to carnitas,
>but it's a great idea. Hubby has cut way back on carbs, so he can
>have his one tortilla and then switch over to lettuce. In fact, I'll
>do it myself too. Thanks!

I explained lettuce wraps to my husband. I wish I had been able to
take a picture. The look on his face was memorable.
Janet US

Janet Bostwick wrote:
>
> I explained lettuce wraps to my husband. I wish I had been able to
> take a picture. The look on his face was memorable.

LOL! I suspect I'm on your husband's side there. People here have
talked about eating hamburgers on lettuce wraps instead of fresh buns.
It's just not right!

G.

On Sun, 15 Sep 2013 11:37:05 -0600, Janet Bostwick
> wrote:

> On Sun, 15 Sep 2013 10:11:57 -0700, sf > wrote:
> snip
> I've
> >never given lettuce wraps a second thought when it comes to carnitas,
> >but it's a great idea. Hubby has cut way back on carbs, so he can
> >have his one tortilla and then switch over to lettuce. In fact, I'll
> >do it myself too. Thanks!
>
> I explained lettuce wraps to my husband. I wish I had been able to
> take a picture. The look on his face was memorable.
> Janet US

Son used to make Thai lettuce wraps (chicken with lots of things to
pile on) back in the days when we could find a super nice (and hot)
Thai Peanut dressing in the refrigerated section of the grocery store.
They stopped selling the dressing and he stopped making the lettuce
wraps. Not sure why he didn't put any time into perfecting the
dressing because that's what he does. I guess he had made them enough
and was over it by that time.

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

On Sun, 15 Sep 2013 13:41:35 -0400, Gary > wrote:

> Janet Bostwick wrote:
> >
> > I explained lettuce wraps to my husband. I wish I had been able to
> > take a picture. The look on his face was memorable.
>
> LOL! I suspect I'm on your husband's side there. People here have
> talked about eating hamburgers on lettuce wraps instead of fresh buns.
> It's just not right!
>
You'll change your mind if you're ever in a position where you need to
limit carbs for your health and want to keep eating the things you
enjoy.


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

On 9/15/2013 1:11 PM, sf wrote:
> On Sun, 15 Sep 2013 07:17:42 -0700 (PDT),
> wrote:
>
>> Wow, lovely recipe! It's great to have gotten the OK from your friends, as well.
>>
>> I also like to broil Carnitas meat before using instead of pan frying - this is the recipe I use (extra variation in the recipe head note):
>>
>> http://www.hippressurecooking.com/ca...ooker-recipes/
>
> My son also boils the meat first the old fashioned way, but he
> finishes it by pan frying to get that lovely crust. His Hispanic
> friends say his is better than their family makes, so he's doing
> something right (even if they are stretching the truth a bit). I've
> never given lettuce wraps a second thought when it comes to carnitas,
> but it's a great idea. Hubby has cut way back on carbs, so he can
> have his one tortilla and then switch over to lettuce. In fact, I'll
> do it myself too. Thanks!
>
http://www.recipenutrition.com/Recipe/970/Soy-tortilla

"sf" > wrote in message
...
> On Sun, 15 Sep 2013 13:41:35 -0400, Gary > wrote:
>
>> Janet Bostwick wrote:
>> >
>> > I explained lettuce wraps to my husband. I wish I had been able to
>> > take a picture. The look on his face was memorable.
>>
>> LOL! I suspect I'm on your husband's side there. People here have
>> talked about eating hamburgers on lettuce wraps instead of fresh buns.
>> It's just not right!
>>
> You'll change your mind if you're ever in a position where you need to
> limit carbs for your health and want to keep eating the things you
> enjoy.

When you talk about lettuce wraps, is that using just lettuce leaves to wrap
something in?
--
--
http://www.helpforheroes.org.uk/shop/

On 2013-09-15, Ophelia > wrote:

> When you talk about lettuce wraps, is that using just lettuce leaves to wrap
> something in?

Yep. Use iceberg lettuce and roll up carnitas meat in them like
cabbage rolls. They've got a burger joint here, In 'n Out Burger,
that wraps an entire cheeseburger in lettuce instead of putting
between a bun. I usta eat 'em all the time.

nb

Ophelia wrote:
>
> When you talk about lettuce wraps, is that using just lettuce leaves to wrap
> something in?

Yes. use lettuce leaves instead of bread or buns. arrghh.

G.

"notbob" > wrote in message
...
> On 2013-09-15, Ophelia > wrote:
>
>> When you talk about lettuce wraps, is that using just lettuce leaves to
>> wrap
>> something in?
>
> Yep. Use iceberg lettuce and roll up carnitas meat in them like
> cabbage rolls. They've got a burger joint here, In 'n Out Burger,
> that wraps an entire cheeseburger in lettuce instead of putting
> between a bun. I usta eat 'em all the time.

Great Thanks bob

--
--
http://www.helpforheroes.org.uk/shop/

"sf" > wrote in message
...
> On Sun, 15 Sep 2013 13:41:35 -0400, Gary > wrote:
>
>> Janet Bostwick wrote:
>> >
>> > I explained lettuce wraps to my husband. I wish I had been able to
>> > take a picture. The look on his face was memorable.
>>
>> LOL! I suspect I'm on your husband's side there. People here have
>> talked about eating hamburgers on lettuce wraps instead of fresh buns.
>> It's just not right!
>>
> You'll change your mind if you're ever in a position where you need to
> limit carbs for your health and want to keep eating the things you
> enjoy.

Yep, lettuce wraps work well for a lot of things.

Cheri

"notbob" > wrote in message
...
> On 2013-09-15, Ophelia > wrote:
>
>> When you talk about lettuce wraps, is that using just lettuce leaves to
>> wrap
>> something in?
>
> Yep. Use iceberg lettuce and roll up carnitas meat in them like
> cabbage rolls. They've got a burger joint here, In 'n Out Burger,
> that wraps an entire cheeseburger in lettuce instead of putting
> between a bun. I usta eat 'em all the time.
>
> nb


I love In 'n Out for that reason. They have several bunless options with the
Protein Style burger.

Cheri

On 15 Sep 2013 18:50:23 GMT, notbob > wrote:

> On 2013-09-15, Ophelia > wrote:
>
> > When you talk about lettuce wraps, is that using just lettuce leaves to wrap
> > something in?
>
> Yep. Use iceberg lettuce and roll up carnitas meat in them like
> cabbage rolls. They've got a burger joint here, In 'n Out Burger,
> that wraps an entire cheeseburger in lettuce instead of putting
> between a bun. I usta eat 'em all the time.
>
I've tried it that way and they are very good. In fact, I'll order my
burger that way the next time I'm there.


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

On Sun, 15 Sep 2013 20:15:51 +0100, "Ophelia"
> wrote:

>
>
> "notbob" > wrote in message
> ...
> > On 2013-09-15, Ophelia > wrote:
> >
> >> When you talk about lettuce wraps, is that using just lettuce leaves to
> >> wrap
> >> something in?
> >
> > Yep. Use iceberg lettuce and roll up carnitas meat in them like
> > cabbage rolls. They've got a burger joint here, In 'n Out Burger,
> > that wraps an entire cheeseburger in lettuce instead of putting
> > between a bun. I usta eat 'em all the time.
>
> Great Thanks bob
>
I think iceberg works great for hamburgers, but I prefer a more tender
and flavorful lettuce, like butter lettuce, to use as a wrap.


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

"sf" > wrote in message
...
> On Sun, 15 Sep 2013 20:15:51 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "notbob" > wrote in message
>> ...
>> > On 2013-09-15, Ophelia > wrote:
>> >
>> >> When you talk about lettuce wraps, is that using just lettuce leaves
>> >> to
>> >> wrap
>> >> something in?
>> >
>> > Yep. Use iceberg lettuce and roll up carnitas meat in them like
>> > cabbage rolls. They've got a burger joint here, In 'n Out Burger,
>> > that wraps an entire cheeseburger in lettuce instead of putting
>> > between a bun. I usta eat 'em all the time.
>>
>> Great Thanks bob
>>
> I think iceberg works great for hamburgers, but I prefer a more tender
> and flavorful lettuce, like butter lettuce, to use as a wrap.

I'm not overly fond of other lettuce but I will give them a try
--
--
http://www.helpforheroes.org.uk/shop/

On Sun, 15 Sep 2013 22:14:57 +0100, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> ...
> >>
> > I think iceberg works great for hamburgers, but I prefer a more tender
> > and flavorful lettuce, like butter lettuce, to use as a wrap.
>
> I'm not overly fond of other lettuce but I will give them a try
> --

If I didn't like lettuce, I wouldn't bother. I don't like iceberg
lettuce in general, but it works for me some ways... like as a
hamburger bun replacement.

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

On 2013-09-15 5:48 PM, sf wrote:
> On Sun, 15 Sep 2013 22:14:57 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>>>>
>>> I think iceberg works great for hamburgers, but I prefer a more tender
>>> and flavorful lettuce, like butter lettuce, to use as a wrap.
>>
>> I'm not overly fond of other lettuce but I will give them a try
>> --
>
> If I didn't like lettuce, I wouldn't bother. I don't like iceberg
> lettuce in general, but it works for me some ways... like as a
> hamburger bun replacement.
>

Salburger ;-)

"sf" > wrote in message
...
> On Sun, 15 Sep 2013 22:14:57 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> >>
>> > I think iceberg works great for hamburgers, but I prefer a more tender
>> > and flavorful lettuce, like butter lettuce, to use as a wrap.
>>
>> I'm not overly fond of other lettuce but I will give them a try
>> --
>
> If I didn't like lettuce, I wouldn't bother. I don't like iceberg
> lettuce in general, but it works for me some ways... like as a
> hamburger bun replacement.

I do like iceberg. I like lettuce crunchy and not limp. I do like the idea
of replacing the buns which I dislike even more

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