Plastered pork Tacos
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Date: 2020-05-13
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Comments and reviews: 9
MrA
Pls stick to regular recipes that everybody likes possibly with slightly your own touch. But don't do a totally own version of it or use a complete set of ingredients that only you like. Stick to some mainstream and classical tastes so everybody can use it. I tried one of your recipes where you had done your totally own version to the recipe and to be honest it didn't taste good. Then I did it from another more classical cooking video and it was really good. So I would be glad if you tried to do it more classical because you do make good videos and it would be sad if they are useless to many.
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Pls stick to regular recipes that everybody likes possibly with slightly your own touch. But don't do a totally own version of it or use a complete set of ingredients that only you like. Stick to some mainstream and classical tastes so everybody can use it. I tried one of your recipes where you had done your totally own version to the recipe and to be honest it didn't taste good. Then I did it from another more classical cooking video and it was really good. So I would be glad if you tried to do it more classical because you do make good videos and it would be sad if they are useless to many.
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Terrance
Delicious. We always have a batch of crock pot pork carnitas in the freezer. My wife, a part time vegetarian made some baked corn tortillas with black beans, roasted sweet potatoes and cheese. I passed the first time it was offered but OMG! By the time you do the fixings you will not miss the meat. So in the days of CV-19 and meat shortages. it's a great option. To tell the truth, as a carnivore. I kind of like the meatless version more! Delicious and this is from someone that believes in dry aged and prime steaks.
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Delicious. We always have a batch of crock pot pork carnitas in the freezer. My wife, a part time vegetarian made some baked corn tortillas with black beans, roasted sweet potatoes and cheese. I passed the first time it was offered but OMG! By the time you do the fixings you will not miss the meat. So in the days of CV-19 and meat shortages. it's a great option. To tell the truth, as a carnivore. I kind of like the meatless version more! Delicious and this is from someone that believes in dry aged and prime steaks.
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Kevin
CHEF John, I'm 58 years old, i have witnessed quite a few people who practice the culinary arts. But you Sir stand head & shoulder above them all. . Plus your intro music sets the mood completely. It makes me feel like I'm in an intimate relaxed setting, being taught by an artist. In other words, Your a damn good cook.
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CHEF John, I'm 58 years old, i have witnessed quite a few people who practice the culinary arts. But you Sir stand head & shoulder above them all. . Plus your intro music sets the mood completely. It makes me feel like I'm in an intimate relaxed setting, being taught by an artist. In other words, Your a damn good cook.
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Supertomiman
You know Chef John, I actually got over my fear of eating around cartilage so long ago, that now I just eat the cartilage altogether. Seriously try it, it's not that bad. I obviously try to avoid it, but if a piece of cartilage made it into my mouth and it's not huge, I'll just chomp it up and swallow it.
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You know Chef John, I actually got over my fear of eating around cartilage so long ago, that now I just eat the cartilage altogether. Seriously try it, it's not that bad. I obviously try to avoid it, but if a piece of cartilage made it into my mouth and it's not huge, I'll just chomp it up and swallow it.
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Charles
ErmaGerd! As a former naturalized Texan ( 16years) I thought I knew every way pork could be used on a tortilla (silly me. Chef John, you have succeeded in my gaining 5 virtual pounds which is a good thing (as verified by my virtual scale. Doctor Chef John RULES! Thank you sir! More please?
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ErmaGerd! As a former naturalized Texan ( 16years) I thought I knew every way pork could be used on a tortilla (silly me. Chef John, you have succeeded in my gaining 5 virtual pounds which is a good thing (as verified by my virtual scale. Doctor Chef John RULES! Thank you sir! More please?
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cristobal
Chef John, about the garnish you use, while it might have a place in Mexican, New Mexican or Tex Mex cuisine, salsa it is NOT; salsa means sauce, as in salsa catsup= ketchup; salsa inglesa= worcestershire; salsa picante = hot sauce; etc. Please, amend your lexicon and nomenclatures
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Chef John, about the garnish you use, while it might have a place in Mexican, New Mexican or Tex Mex cuisine, salsa it is NOT; salsa means sauce, as in salsa catsup= ketchup; salsa inglesa= worcestershire; salsa picante = hot sauce; etc. Please, amend your lexicon and nomenclatures
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Dann
OK. Keep up with me. At 3: 00 he removes the plastered pork from the oven and comments that it looks like elephant man. True enough. But I saw the Alien jumping from a chest. The irony? Both characters were played by the same actor, John Hurt! Great work Chef John!
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OK. Keep up with me. At 3: 00 he removes the plastered pork from the oven and comments that it looks like elephant man. True enough. But I saw the Alien jumping from a chest. The irony? Both characters were played by the same actor, John Hurt! Great work Chef John!
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MOOSEDOWNUNDER
John, teach us how to make all the salads, chutneys, mint sauce and any other sides that come with a restaurant curry starter. You always get the poppadoms with these four toppings but I have no idea what they are or how to make them.
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John, teach us how to make all the salads, chutneys, mint sauce and any other sides that come with a restaurant curry starter. You always get the poppadoms with these four toppings but I have no idea what they are or how to make them.
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Mark
Hello Chef Before watching the video and seeing the title, I thought perhaps you may be incorporating Tequila in a marinade somehow, but anyway, what brand and model # is the Skillet you were using after you chilled and cut the pork? Thanks
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Hello Chef Before watching the video and seeing the title, I thought perhaps you may be incorporating Tequila in a marinade somehow, but anyway, what brand and model # is the Skillet you were using after you chilled and cut the pork? Thanks
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