Just so you know what I was eating was more of a soup, it might be what your sending later.

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I'm also wondering if it has that secret ingredient no so secret in Mexico

kv

Edit: If they're not the same I'll get the recipe from my daughter.

Definitely not the same... my recipe is for an albóndigas plate, not soup.. not that the dish you've posted isn't any good... but I guarantee you mine will make it hard for you to choose between the two...

 

I didn't know about this Peruvian tradition:

For some eight millennia, archeologists say, people in the Andes have been cooking food this way, by burying it with searingly-hot stones.

https://www.nbcnews.com/news/latino/8-000-year-old-barbecue-pachamanca-lives-peru-s-sacred-n812596

 

Christmas came early this week! I was in the store and spotted this gorgeous rib roast on sale. A deal I couldn't refuse. I would have saved it for Christmas dinner but it was too long to hold it, so we had a fantastic mid-week dinner. No complaints were heard.

 

Christmas came early this week! I was in the store and spotted this gorgeous rib roast on sale. A deal I couldn't refuse. I would have saved it for Christmas dinner but it was too long to hold it, so we had a fantastic mid-week dinner. No complaints were heard.

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That looks absolutely awesome, how much did it weigh?

 

That looks absolutely awesome, how much did it weigh?

That was just over 10 pounds. Surprisingly little left over!

 

No complaints were heard.

I'm sure. No offense, but what are those things that look like maggots?

 

I'm sure. No offense, but what are those things that look like maggots?

Yeah.. but their dead Jim.!
Max.

 

I'm sure. No offense, but what are those things that look like maggots?

To save time I used a package of Lipton onion soup as part of my marinade.

 

See what you guys are missing 'cause you're not in Brownsville???

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See what you guys are missing 'cause you're not in Brownsville???

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Are you in Brownsville?

kv

 

I'm sure. No offense, but what are those things that look like maggots?

I was going to ask him, hmm, did you wait to long for that one to cure before cooking it?

kv

 

I was going to ask him, hmm, did you wait to long for that one to cure before cooking it?

kv

Looks awesome to me!

 

Are you in Brownsville?

kv

Yeap, I was in Brownsville for a couple of days. But I just got back home a few hours ago.

 

Yeap, I was in Brownsville for a couple of days. But I just got back home a few hours ago.

That looked delicious.

kv

 

I love Dickens, and I was unaware of all the connections that food had to the characters in his stories... very interesting stuff:

http://www.bbc.com/news/entertainment-arts-42322936

There's even a 'Leg of Mutton Stuffed With Oysters' recipe in there!

"Adult hunger is dangerous in Dickens," warns Pen as she puts the kettle on for tea.

In A Tale of Two Cities, adult hunger leads to riot and revolution, and in Great Expectations, the hungry Magwitch, an escaped convict, is dangerous and frightening to young Pip who must steal food for him.

The seedy biscuits are delicious - the same kind that the young David Copperfield offered to a little girl he had fallen in love with as a token of his esteem- and they go beautifully with our Darjeeling tea.

 

Was going through some pictures and came across this one from Thanksgiving a couple years ago (but that's pretty much what they all look like):

Cooked in a Weber using charcoal and some mesquite. I always leave the "turkey's overcooked" timer in the breast so the juices don't leak out.

I removed the aluminum foil I use to protect the wing tips from getting burnt.

 

Was going through some pictures and came across this one from Thanksgiving a couple years ago (but that's pretty much what they all look like):
View attachment 142409
Cooked in a Weber using charcoal and some mesquite. I always leave the "turkey's overcooked" timer in the breast so the juices don't leak out.

I removed the aluminum foil I use to protect the wing tips from getting burnt.

Looks like a land lobster.

 

I removed the aluminum foil I use to protect the wing tips from getting burnt.

I make a slit in the skin of the leg joint and tuck the wings into it. No need to tie or cover the wings.

Mmmm....land lobster.

 

My new dehydrator... currently experimenting with strawberries... see how they turn out...

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My new dehydrator... currently experimenting with strawberries... see how they turn out...

That looks like a nice one. We've had ours for years and have used it a lot, probably more for jerky than anything else. I've repaired it many times!