-=> Quoting Janis Kracht to Michael Loo <=-

 >> ===Onion Rings from the 18th Century===

When I saw the Parmesan cheese in it I was skeptical that it was
legit 18th century American but I did some research and lo and
behold it's quite possible.

A neat article can be found here:

http://www.parmesan.com/history/thomas-jefferson-cheese/

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: About Yucatecan Pork Belly And Cheese Tacos Pt 2
Categories: Mexican, Pork, Cheese, Tortillas
  Servings: 1 text file

           tacos
           pork belly
           cheese

I chop up the meat and form it into little piles on my Mini Baking
Steel Griddle (though a large cast iron pan or cast iron griddle
will also work), letting them crisp up a bit while I warm some
tortillas in the drippings.

I then add pinches of shredded Oaxaca cheese (low-moisture
mozzarella works fine) to each little pile, letting the cheese melt
and ooze through, just as I saw the cook do at Wayan'e. After a few
moments of intense browning, I flip each pile over with a metal
spatula to brown the second side.

Dios mio, are these tacos tasty. Crispy, porky, and well browned,
with gooey pockets of melted cheese hidden throughout. All they need
is the smallest dab of fiery chile tamulado and maybe a little
squeeze of lime to balance their flavor.

The only caveat: These things must be eaten fast if you want the
optimal goo-to-crunch balance.

I can see using this technique, finishing on a griddle with cheese,
on any number of tacos, from carne asada and carnitas to chorizo and
al pastor.

J. Kenji Lopez-Alt
                                     
  From: Serious Eats                    
 
MMMMM-------------------------------------------------

Cheers

Jim


... Why are Gluten free carrots premium priced?

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