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Unread 09-21-2012, 11:59 AM   #26
somebody shut me the fark up.

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Join Date: 07-18-07
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Originally Posted by gtr View Post
Well that looks crazy good!

Seems to me there are a lot of parallels between Mexican and Southern cooking, esp. where pork is involved, with chicharons being like cracklins and both cultures understanding and enjoying slow cooked pork, lard, etc. Great stuff!

The shrimp thing is just brilliant - once again, you amaze and inspire!
Greg Thanks! I have more in the freezer and thought about going a different route with the next batch.

Originally Posted by Tatoosh View Post
We are doing the shrimp things as soon as I get the Chicharrón sorted out. I need to figure out how to dehydrate mine. I tried on the smoker and they must have cooked through since they sure did not puff when we deep fried them.

We are doing the pressure cooker instead of a traditional boil. That works better for most things that require boiling here at 5000 feet altitude. Is the scrapping completely necessary? Some of the Filipinos like to leave a bit of the fat and meat on, claiming it adds to flavor.

But yours sure look a whole lot better than my first try at them!
Thanks Tatoosh! I scrapped to remove all fat and meat. Wanted them to be as puffy as possible. I agree fat and meat are tasty..... more like cracklins but tasty.
Good luck with yours, hope you take pics!!
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