The world needs more of this
mossygreen
Carnitas Tacos
Older photos of a dish that has started making regular appearances in my home: Carnitas tacos.
I took 3 pounds of country-style pork ribs and dropped them in the bottom of my big heavy stockpot. I sprinkled a reasonable amount of kosher salt over the top of them, poured in about a cup and a half of apple juice, then added enough water to just cover the meat. I also used my vegetable peeler to make thick strips of the zest of a lime and added that to the pot.
With the pot uncovered, I brought the contents to a boil and then dropped the heat to a low simmer (about 175) and left it there for 2.5 hours. At that point I brought it back to a boil and cooked until all the water had evaporated and the pork was beginning to brown in the combination of its own rendered fat and the apple juice sugars.
At this point I added a pound of manteca (lard) and let it come to frying heat with the meat. I fried the pork on all sides until it was golden and brown, then drained it on a baking rack. Once drained, I chopped it and threw it on corn tortillas with yellow onion, cilantro, fire roasted tomatillo salsa, and a squeeze of lime. It was frighteningly good.
I took 3 pounds of country-style pork ribs and dropped them in the bottom of my big heavy stockpot. I sprinkled a reasonable amount of kosher salt over the top of them, poured in about a cup and a half of apple juice, then added enough water to just cover the meat. I also used my vegetable peeler to make thick strips of the zest of a lime and added that to the pot.
With the pot uncovered, I brought the contents to a boil and then dropped the heat to a low simmer (about 175) and left it there for 2.5 hours. At that point I brought it back to a boil and cooked until all the water had evaporated and the pork was beginning to brown in the combination of its own rendered fat and the apple juice sugars.
At this point I added a pound of manteca (lard) and let it come to frying heat with the meat. I fried the pork on all sides until it was golden and brown, then drained it on a baking rack. Once drained, I chopped it and threw it on corn tortillas with yellow onion, cilantro, fire roasted tomatillo salsa, and a squeeze of lime. It was frighteningly good.
Petite Ceinture
The Chemin de fer de Petite Ceinture (French for "little belt railway") was a Parisian railway that, from 1852, was a circular connection between Paris' main railroad stations within the fortified walls of the city. In a partial state of abandonment since 1934, the tracks (and some stations) still remain along much of its right-of-way, and the future of its yet-undeveloped property is the subject of much debate as of 2011. Many French railway enthusiasts nostalgically regard the Petite Ceinture as a surviving element of bygone era, and there are several associations whose aim is to protect the abandoned railway and its remaining stations as part of France's national heritage.
http://en.wikipedia.org/wiki...
source: http://www.flickr.com/photos...
http://en.wikipedia.org/wiki...
source: http://www.flickr.com/photos...
