Re: [CH] Apres Ski Pork Carnitas con Chiles
Terry Pogue (tpogue@comcast.net)
Tue, 15 Jul 2008 19:48:59 -0400
My that sounds good in the copper pot. I always add a tad of milk a
bit before I'm ready to take it off the fire. I saw Ninfa do that at
her restaurant and she said it was the only way to do them. Gives a
nice crust... maybe like your confectuer pan. :)
http://www.terrypogue.com/Terry
"My idea of pure heaven is to spend a day in the kitchen, peeling,
chopping, and stirring while the words of a good book fill the air
around me."
Ruth Reichl
On Jul 15, 2008, at 7:27 PM, Mary-Anne Durkee wrote:
> Terry
>
> This sounds great! I make a Mark Miller Caranitas recipes which
> uses Chiles Caribe, and I cook it in a large copper pot. The pot is
> unlined and is a confectuer pan. Makes the best caranitas as the
> copper gives the pork a great crustiness.
>
> Mary-Anne