tag:blogger.com,1999:blog-7173052990851751381.post8576268997753416752..comments2024-03-29T07:48:15.799-04:00Comments on Food Wishes Video Recipes: Pork Barrel Spending and BeansChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-7173052990851751381.post-51647579317401580492013-01-27T18:52:57.294-05:002013-01-27T18:52:57.294-05:00Wow...this was really, I mean really good! My hus...Wow...this was really, I mean really good! My husband loves Masitas de Puerco which is the pork chunks but he likes the flavor of this. It was a winner, winner, great dinner tonight, chef. I used spinach from my garden instead of arugula because that's all I had. mmm,mmm,good!cookinmomhttps://www.blogger.com/profile/05482992452332748513noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-77016167910520490522013-01-27T10:12:38.237-05:002013-01-27T10:12:38.237-05:00I second Anonymous re: dried pork chunks. My husb...I second Anonymous re: dried pork chunks. My husband is from Miami and he too would be tickled pink! Well...maybe blue!cookinmomhttps://www.blogger.com/profile/05482992452332748513noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-64383618877130675552012-07-11T16:20:08.823-04:002012-07-11T16:20:08.823-04:00Chef John, have you ever thought to do a dried por...Chef John, have you ever thought to do a dried pork chunks. The Cuban, (I believe they fry them)way. We are from Miami and that is my husbands favorite dish when we go out to Latin. Would love to make at home! Just wonderin'Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-3387698617519692812011-11-22T09:03:27.261-05:002011-11-22T09:03:27.261-05:00LOVE IT!!!LOVE IT!!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-55848001773443335942009-01-03T00:49:00.000-05:002009-01-03T00:49:00.000-05:00Chef John, these Beans with Greens remind me of a ...Chef John, these Beans with Greens remind me of a memorable and similar veg paired with duck confit I once had at Copia in Napa. Thanks for sharing. I'll have to try this next time I make your confit recipe.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-32212229311381632202009-01-01T19:35:00.000-05:002009-01-01T19:35:00.000-05:00HAAhaaaha you can't fake sounds like that...nice.HAAhaaaha you can't fake sounds like that...nice.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-45889923495334134972009-01-01T13:33:00.000-05:002009-01-01T13:33:00.000-05:00oh my! Yes, the pork shoulder around here are usu...oh my! Yes, the pork shoulder around here are usually about 4 pounds. So thanks to you and your water glass I have added the weight to the recipe. Happy New Year.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-75982326316870620062009-01-01T08:06:00.000-05:002009-01-01T08:06:00.000-05:00Dear Chef, i made this for new year's eve, and it'...Dear Chef, i made this for new year's eve, and it's very very delicious ...! <BR/><BR/>though a few things went wrong with the rubs. i put all the rubs in my pork, which is a big piece for 2-3 people, and it turned out so salty and spicy! then i realised you didn't specify how much pork you used :D <BR/><BR/>i also used cumin seed and it was way too strong so cumin is what it smelled... but i like cumin and the crusty but tender meat is just gorgeous. Had to drink lot of water along though... Anyway thanks for this great recipe and HAPPY NEW YEAR!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-23391877131561551162008-12-30T18:28:00.000-05:002008-12-30T18:28:00.000-05:00thanks and happy near year to all of yallthanks and happy near year to all of yallAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-41507174945261011112008-12-30T11:55:00.000-05:002008-12-30T11:55:00.000-05:00Yes, happy New Year to you all as well.The green p...Yes, happy New Year to you all as well.<BR/><BR/>The green part of the garlic is just the sprout, is said to be bitter and is usually removed, but when it's a tiny spec I don't bother and have not ever noticed a problem. Since there are actual recipes for garlic sprouts I don't think a small bit hurts anything, but I do remove when it a large sprout.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-84295245836695731732008-12-30T10:47:00.000-05:002008-12-30T10:47:00.000-05:00jake R-Don't throw that part away! Chef John,That ...jake R-<BR/><BR/>Don't throw that part away! <BR/><BR/>Chef John,<BR/><BR/>That photo of the pork is absolutely awesome looking. Happy New Year!<BR/><BR/>JeffAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-73542598498562654722008-12-30T05:18:00.000-05:002008-12-30T05:18:00.000-05:00Great video Chef! Best wishes for 2009!Great video Chef! Best wishes for 2009!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-88056892452373668532008-12-30T01:14:00.000-05:002008-12-30T01:14:00.000-05:00Chef John,I noticed the garlic has the green sprou...Chef John,<BR/><BR/>I noticed the garlic has the green sprout in the middle. I've been told to throw this away, but usually I cut around it. Should I keep doing this? What is the green part like?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-66347679290078434462008-12-29T20:52:00.000-05:002008-12-29T20:52:00.000-05:00According to my superstitious wife, you eat the bl...According to my superstitious wife, you eat the black-eyed peas for luck, and the mustard greens (yes, it has to be mustard) for wealth.<BR/><BR/>I added one to the list. Eat a steak for happiness! My superstition is the tastiest of the three :).blogagoghttps://www.blogger.com/profile/07359382592912601640noreply@blogger.com