pork loin tacos with flour tortillas

The capers are big.

I love it when a plan comes together.

Photography experiment, shot in RGB and saved in RGB without conversion to sRGB as suggested strongly all over the place and I made the change because the time lapses are not showing precisely what I am seeing. I notice here the green is dulled considerably to almost olive green, the meat is too pale,  and that is not right either. 

Pork chops with bacon herb caper topping

The problem with pork loin is not enough fat and not enough pork flavor so it is enhanced with smoky salty bacon topping to compensate for its shortcoming. 

The pork is moisture protected with a long soak in buttermilk with herb similar to brine. 

It is a very tasty meal dressed this way with extra pork goodness and differs significantly from a regular fried pork chop. 

Swiss chard, great northern beans, appewood bacon

A potato sounded good.

Scant vinegar and sugar to adjust. 

A small amount changes the whole pile dramatically. It does two things noticeably, first the simple adjustment completes a standard dressing, the bacon fat is already present, it needs only something a little acidic, anything acidic will do, and boom, dressing right there, I imagine lemon juice will work well, and secondly the slight balancing with sugar activates another basic taste sensation on the tongue and completes a faint but authentic and dramatic sweet/sour adjustment. 

egg in a hole, bacon and cheese bread

Whatever gets the little kiddies to eat their egg and toast.

Sunset, Nov 24, 2015 time-lapse

huevos rancheros with pork green chile, fresh flour tortilas

Quaker, a brand known for breakfast oats has gone Latino with a new line of products including this Harina Preparada para Tortillas, harina meaning flour and preparada meaning self-rising with added fat. A lot of fat. Fat is what makes the tortillas so tender and also makes the prepared flour more vulnerable than regular flour with its own fat that is already vulnerable to going rancid. Seems best to store cold. 

What else does the prepared flour have in it? [quaker, harina, tortilla, white flour

[Enriched Bleached Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamin, Mononitrate, Riboflavin, Folic Acid), Palm Oil, Salt, Leavening (Sodium Aluminum Phosphate, Sodium Bicarbonate, Monocalcium Phosphate), Corn Syrup Solids, Dough Conditioner Product (Whey, L-Cystine Monohydrochloride), Dextrose, Calcium Carbonate]

Palm oil, baking powder, corn syrup, dextrose, whey, calcium carbonate (acidity regulator)

They taste better than my own tortillas. I'm trying to get ideas here. 

OMG, why did I put this off so long? 

It's the easiest most primitive thing, the simplest stew and simplest bread possible and it is perfect.

I feel sorry for the 94 year old man who was feted at McDonalds in Britain by the workers there because he goes there every day. Apparently part of his exercise regimen and part of his social life too following the death of his wife. 

And a part of me is a bit less sympathetic toward a pensioner even a very old one because being up and about he could be doing better than that, even treating the McDonald workers with huevos rancheros and pull it off brilliantly with no work at all, by sitting in a chair giving instructions to youngsters, there simply to be around him. It didn't have to be that sad. It doesn't have to be that pathetic.

I say this because I was feted by a 99 year old man in Louisiana at his house. His uncomfortably large garden kept him busy. Kept him active in summer heat in Louisiana. That's what was uncomfortably large about his fenced-in garden. The whole thing seemed out of hand to teenagers. Neither of us wanted anything to do with it.

This was Gary's relative, remote somehow, discovered by psychic incident, another story told by Gary's mother who was otherwise rational. This old man offered Gary and me corned beef from a tin. Still in the tin as I recall. It grossed us both out, but still, there he was at 99 feting us with what he had and what he ate himself at the time. 

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