Hungry like a muthafucka over here. Time for….
¡Tandoor Norge mit Cj Beavers’ Son!
A PanIndoAryan marriage of epicurean economy and simplicity for the poor and very poor alike!
|Don’t git sc’ir’dt, now. That’s just black salt rubbed on the ribs. These are end-of-season country-style pork ribs; a bargain at $1.69 per steak. Boneless. Nice.
After a salt rub and thorough rince, brown the meat in a dash of oil with some chopped garlic and a liberal pinch from all the spices you’ll be using.
|The spices you’ll need: tumerick, yellow curry, mustard seed, caraway, cumin, green curry paste, garam masala, powdered basil, sumac, and your own secret Vindalooperizer, whatever that is.
That’s the black rocksalt i did the rub with in the saucer with my yellow onion and garlic. This is a mild curry.
While the meat is browning slice up a couple of organically grown carrots and a shallot shipped fresh from Montana disguised as stereo parts. Or improvise. Might want some potatoes? I usually do. I also usually throw in some apple with pork or lamb.
|When the meat is nicely brown and sealed hit it with the spices again and lower the heat to simmer down some more onions.
OMG! You did have a Dutch Oven in the oven which you were preheating to 350 (Fahr.), right? Srry, my bad for not specifying that as the first thing to do. I always set both halves in with the water i’ll need for my rice split between the two; so about 1.5 cups of water in the bottom and another 3/4 in the top.
When it’s at temp and the meat’s browned, layer the bottom with carrots and onion/shallot. Thrown in dry rice (2:1=water:rice for most white types).
|Put your flesh and flavors on the pile.
In the same pan you seared the meat with, combine a teaspoon or 2 of green curry paste with 1/4 cup of water.
When no one else is looking, throw a pinch of cinnimon into this. Whisk it up real nice and pretty, douche it into the Dutch Oven.
|Surround your meat with the rest of the tubers and apple. This is a rather low pile; the more vegative/fruit stuff you cover the rice and meat with the better. Spice it again.
Pop it in for 40 minutes, at which time you may want to check for water levels and flip the meat. If you put in a splash or three of extra liquid (broth, miso soup, Nun’s blood, W/E) you can let it ride for the next 40 minutes. Total time will be about 1:20 (80 minutes) total or until rice is done.
While we’re waiting for our personal pork roasts to roast, let’s watch some amusing Muslim folks.
I redefined Occupied Territories to mean “everywhere”. It’s true. Check th’ neue adds to this player, Playa. From Iraq: “Fuck the Wahabi Fasir” and “Fuck Al’Queda”; and a nice new one from Nomads.
MCz of tha OTz
open playlist in new window
¡I Heart Qatar!
Axis Of Evil