Capitol Hill Blue Forums Misc. Topics Food, Drink and Cooking What's cooking?

Much easier than preparing an imu. Have you ever done that? Lots of work but kalua pig is indeed yummy. I participated in one moons ago in Oregon. But the river rocks gathered had not been fire heated before. They were imu virgins.

Some of the hot rocks exploded underground and imbedded the pork with rock shrapnel. Needless to say we were some unhappy campers. Dumb haoles!

I've been to several luaus through my lifetime. Two were at commercial places, and the others were done at family homes where the most of the family were originally from Hawaii. None were imu virgins and all had delicious and tender kalua pork.

I was joking you about your spelling...

Pulled pork is way too easy to bother paying someone else to cook a cheap cut of meat for you. Even a small boneless Boston butt can be turned into amazing pulled pork. Put a good dry rub on it and pop it into a 200 degree oven for 6 hours. When the internal temp hits 185 turn the oven off wrap it in foil and let it sit in there another hour or so. Then put on rubber gloves and just pull it apart, shredding it with your hands as you go and discarding the fattier pieces.
When I do a 10-12 pound butt(actually the pig's shoulder) I put it in the oven at midnight and don't even check the internal temp until noon or later. Boston butts have a very high fat ratio which makes them perfect for very slow cooking. Fresh "Picnic Hams" are also good like this, Picnics are essentially the bicep and shoulder joint. A Boston butt contains the shoulder blade. A "Ham" is the pigs thigh bone and muscle.
A magical thing happens when it hits 200 degrees, collagen, the main connective tissue turns into gelatin and you have extremely moist tender meat.

Doesn't work for a crown roast though, Scout, they are mostly pork tenderloin and contain very little fat so the meat dries out if you cook it too slowly.

I got to handle a pair of the Ikea poultry shears last night. Didn't actually use them, I was just helping in the kitchen at a party. I like the way they're built and will probably get a pair.

http://www.ikea.com/au/en/catalog/products/40157720/

Sounds good to me!

Eggs, scrambled and otherwise

I'm really not much of a cook at all. I don't have the patience or the concentration.

It's therefore no surprise that I would fall back on cooking eggs - fried, boiled, or poached.

When I fry the eggs, I prefer to use bacon grease, but butter works just fine. So does olive oil if I'm in a healthy mood.

I recently ran across a scrambled eggs recipe that used Worcestershire sauce:

You Never Knew You Needed Scrambled Eggs With Worcestershire Sauce[/b]

I tried it and I liked it.

The link led me to a couple other links:

[b]This Is How All Your Favorite Ch...r Woman: Ree Drummond, Mario Batali)

[b]11 Totally Awesome Breakfast Scrambles[/b]

So, how do you like your eggs (if at all)?

I usually crack four eggs, pour in a splash of milk, whip with a whisk, add shredded cheddar cheese, and pour into a skillet and cook. When I make this cheesy egg recipe, I have some for myself, and Sammy gets cheesy eggs for breakfast and dinner that day.

You're doing it all wrong. This is how eggs are properly scrambled. You can add Worcestershire sauce, sweet chili sauce, cheese, or anything else you want at the end.

I'll try that technique tomorrow.