Made carnitas tonight. Had about 2 cups of liquid left
which I can' bare to throw out. I was thinking of adding it
(it's not over seasoned) to my turkey stock on Tday.

Is that a good idea or a bad one?

sf
Practice safe eating - always use condiments

>Made carnitas tonight. Had about 2 cups of liquid left
>which I can' bare to throw out. I was thinking of adding it
>(it's not over seasoned) to my turkey stock on Tday.
>
>Is that a good idea or a bad one?
>

Is it just plain pork stock- no spices beyond maybe garlic and salt? Even then
I think I would not add it to the turkey stock but it would prolly be tasty in
some next red meat dish- unless you made chicken or turkey carnitas *laughs*.

*cheers*

Barb

>Made carnitas tonight. Had about 2 cups of liquid left
>which I can' bare to throw out. I was thinking of adding it
>(it's not over seasoned) to my turkey stock on Tday.
>
>Is that a good idea or a bad one?
>

Is it just plain pork stock- no spices beyond maybe garlic and salt? Even then
I think I would not add it to the turkey stock but it would prolly be tasty in
some next red meat dish- unless you made chicken or turkey carnitas *laughs*.

*cheers*

Barb

On Sat, 20 Nov 2004 07:52:04 GMT, sf > wrote:

>Made carnitas tonight. Had about 2 cups of liquid left
>which I can' bare to throw out. I was thinking of adding it
>(it's not over seasoned) to my turkey stock on Tday.
>
>Is that a good idea or a bad one?

I'd probably save it for my New Year's black-eyed peas.

Tara

Tara wrote:
> On Sat, 20 Nov 2004 07:52:04 GMT, sf > wrote:
>
>> Made carnitas tonight. Had about 2 cups of liquid left
>> which I can' bare to throw out. I was thinking of adding it
>> (it's not over seasoned) to my turkey stock on Tday.
>>
>> Is that a good idea or a bad one?
>
> I'd probably save it for my New Year's black-eyed peas.
>
> Tara

Best freeze it, then. It's a long time before New Year's Eve!

Jill

Tara wrote:
> On Sat, 20 Nov 2004 07:52:04 GMT, sf > wrote:
>
>> Made carnitas tonight. Had about 2 cups of liquid left
>> which I can' bare to throw out. I was thinking of adding it
>> (it's not over seasoned) to my turkey stock on Tday.
>>
>> Is that a good idea or a bad one?
>
> I'd probably save it for my New Year's black-eyed peas.
>
> Tara

Best freeze it, then. It's a long time before New Year's Eve!

Jill

>Made carnitas tonight.

What is a carnita?
Pat

>Made carnitas tonight.

What is a carnita?
Pat

>What is a carnita?
>Pat

Tender tasty pork meat that is usually oven *toasted* to make it slightly
crispy. It is served with warm soft corn tortillas- you then make your own
soft shell *taco* with it ( no lettuce and cheese but sometimes salsa is added
to the *taco*).

*cheers*

Barb Anne

>What is a carnita?
>Pat

Tender tasty pork meat that is usually oven *toasted* to make it slightly
crispy. It is served with warm soft corn tortillas- you then make your own
soft shell *taco* with it ( no lettuce and cheese but sometimes salsa is added
to the *taco*).

*cheers*

Barb Anne

>What is a carnita?
>Pat

-------------------
Hi, Pat, go to Google.com and enter "carnitas". It's a popular Mexican dish.
Nancree

>What is a carnita?
>Pat

-------------------
Hi, Pat, go to Google.com and enter "carnitas". It's a popular Mexican dish.
Nancree

On 21 Nov 2004 14:01:31 GMT, (Patscga)
wrote:

> >Made carnitas tonight.
>
> What is a carnita?
> Pat

Chunks of hand shredded pork. I'll ask son how he makes it
when I see him.

I know he braises big chunks of pork butt in a liquid, but I
don't know what he puts in the liquid. When the pork is
tender, most people bake it until crispy & golden - but he
sautes it until golden. I think that's his nod to some of
the recipes that call for cooking in lard.

sf
Practice safe eating - always use condiments

On 21 Nov 2004 14:01:31 GMT, (Patscga)
wrote:

> >Made carnitas tonight.
>
> What is a carnita?
> Pat

Chunks of hand shredded pork. I'll ask son how he makes it
when I see him.

I know he braises big chunks of pork butt in a liquid, but I
don't know what he puts in the liquid. When the pork is
tender, most people bake it until crispy & golden - but he
sautes it until golden. I think that's his nod to some of
the recipes that call for cooking in lard.

sf
Practice safe eating - always use condiments

Barbtail wrote:

>>What is a carnita?
>>Pat
>
>
> Tender tasty pork meat that is usually oven *toasted* to make it slightly
> crispy. It is served with warm soft corn tortillas- you then make your own
> soft shell *taco* with it ( no lettuce and cheese but sometimes salsa is added
> to the *taco*).
>
> *cheers*
>
> Barb Anne
You wanna taste the best pork around, taste one made in this device, and
season it with a Cuban seasoning:

http://www.lacajachina.com/cookinginstructions.html

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero (Ancient Rome)





ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸,ø¤°`°¤ø,¸¸¸,ø¤° `°¤ø,¸¸,ø¤°`°¤ø
><((((º>`·.¸¸.·´¯`·.¸.·´¯`·.¸. ><((((º> ·´¯`·. , .·´¯`·.. ><((((º>

Let there be fish!!!

Barbtail wrote:

>>What is a carnita?
>>Pat
>
>
> Tender tasty pork meat that is usually oven *toasted* to make it slightly
> crispy. It is served with warm soft corn tortillas- you then make your own
> soft shell *taco* with it ( no lettuce and cheese but sometimes salsa is added
> to the *taco*).
>
> *cheers*
>
> Barb Anne
You wanna taste the best pork around, taste one made in this device, and
season it with a Cuban seasoning:

http://www.lacajachina.com/cookinginstructions.html

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero (Ancient Rome)





ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸,ø¤°`°¤ø,¸¸¸,ø¤° `°¤ø,¸¸,ø¤°`°¤ø
><((((º>`·.¸¸.·´¯`·.¸.·´¯`·.¸. ><((((º> ·´¯`·. , .·´¯`·.. ><((((º>

Let there be fish!!!

I freeze stock and drippings all the time in ziplock bags. Perfect for later
use. Go ahead and throw it in the freezer for turkey day.

Sandra

I freeze stock and drippings all the time in ziplock bags. Perfect for later
use. Go ahead and throw it in the freezer for turkey day.

Sandra

>You wanna taste the best pork around, taste one made in this device, and
>season it with a Cuban seasoning:
>
>http://www.lacajachina.com/cookinginstructions.html
>
>Rich

Looks interesting! Bet it's tasty *smiles*

A hole in the ground is cheaper, though *laughs*

*cheers*

Barb Anne

>You wanna taste the best pork around, taste one made in this device, and
>season it with a Cuban seasoning:
>
>http://www.lacajachina.com/cookinginstructions.html
>
>Rich

Looks interesting! Bet it's tasty *smiles*

A hole in the ground is cheaper, though *laughs*

*cheers*

Barb Anne

sf wrote:
>
> Made carnitas tonight. Had about 2 cups of liquid left
> which I can' bare to throw out. I was thinking of adding it
> (it's not over seasoned) to my turkey stock on Tday.
>
> Is that a good idea or a bad one?

I think it's a bad idea. The flavors are quite different.
I also have about a quart of broth from when I made carnitas
a month or so ago. It's in the freezer. I'll use it to
make soup one of these days.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

sf wrote:
>
> Made carnitas tonight. Had about 2 cups of liquid left
> which I can' bare to throw out. I was thinking of adding it
> (it's not over seasoned) to my turkey stock on Tday.
>
> Is that a good idea or a bad one?

I think it's a bad idea. The flavors are quite different.
I also have about a quart of broth from when I made carnitas
a month or so ago. It's in the freezer. I'll use it to
make soup one of these days.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?