Welcome back everyone.
Good to imagine so many smiling faces out there.
Hope everyone is well and feeling more or less mentally stable.
It will surprise exactly nobody that I am currently ass-deep in retirement research. Many of you are also aware that I am very much considering retiring abroad. Now if we could get every-fucking-body to stop stealing my idea before I retire I would feel a hell of a lot better about it.
Of course I investigated retiring in the US initially but the cost of medical care in this idiot fucking country makes it problematic to say the least.
Yet another big decider for me is this map right here.
That’s the 2020 election results map. Please note that any of them red motherfuckers can kiss my soon-to-be retired ass. I sure as FUCK ain’t moving to a state where the majority of morons voted for that shit-heel in the last election. Fuck them.
Kind of narrows the destinations down a bit.
I would dearly love to stay in California but I’ll more than likely be priced out. Another intriguing option is Washington State where youngest right and littlest right have now moved. There’s no state tax in Washington too, so there’s that on top of it. Still if you head a little too far east in Washington it turns into a white supremacist/survivalist shooting fucking gallery so maybe/maybe not.
Then if you look right there in the Southwest we have New Mexico. I love New Mexico. Every time I’ve traveled through has been great. Incredible scenery, nice fairly dry climate, people are friendly and the food is sensational.
In fact, there’s our inspiration for the day.
Then, just as I was planning a quick visit to Sante Fe, my preferred destination… The whole goddamn state burns to the fucking ground.
Just fucking peachy.
Back to square one for retirement destination.
The food though? We can still do that.
We are going to have three incredible disciplines for you today including one that is also brand spanking new to me.
Let’s head to the Southwest!
We are making what some people call a “Navajo Taco.” It’s basically carne adovada, a slow roasted dish of pork cooked in reconstituted dried chilies and onions, some homemade beans and everything served on fry bread. Fry bread is a staple in the Southwest and originated with the First People of the Southwest.
Sound good?
It was really fucking good.
The first part of our menu will be the meat…
Carne Adovada!
Please take careful notice that this recipe calls for an overnight marinade! Adjust your schedule accordingly
4 cups water
15 dried red chilies – original recipe calls for New Mexico chilies but I used California chilies and 3-4 chile de arbol today – to crank up the heat just a bit.
2 tablespoons cooking oil
Big slab of pork shoulder – today it was a little over 2 pounds, bone-in and cubed into chunks.
1 large onion peeled and chopped
4-6 cloves garlic minced
1 tablespoon ground cumin
1 tablespoon dried oregano
2 bay leaves
2 tablespoon apple cider vinegar
First thing we get to do is start fucking with those dried chilies.
As far as being a dried chile this bag was fairly fresh. You can tell the difference by texture. Think beef jerky. These chilies were still leathery which was a lovely start. We will be using this entire bag by the way.
Begin by removing the stems and as many of the seeds as you can.
Lovely aren’t they? These are essentially dried Anaheim chilies which are smoky and earthy but don’t really bring a ton of heat. I wanted some moderate heat which is why I added in the arbol chilies.
Add your water to a pot and bring to a low boil. Next we’re going to basically brew some tea! With chilies! Add the chilies and bay leaves to the heated water and cook on a slow simmer.
Feel like a sinus clearing cleanse? People? Have I got the thing for you! This shit right here was an outright full frontal assault on the entire sinus system. You feel it in your eyes first but it doesn’t really burn. More like makes you throw your head back and say “DAMMNNNN!” Next it hits the sinuses.
Hard.
I lost count but I’m gonna guess I sneezed between 25 and 30 times and had to blow my nose just about an equal amount of times. My sinuses were cleaner than a nun’s habit for the next 2 weeks so eventually it was well worth it. Let’s not call this a warning just call it a heads-up.
Maybe open a window or two. Or three.
Steep the chilies for 15-20 minutes until they are fully softened.
We continue the dish.
It’s high time we welcome back a dear old friend who has been dearly missed for the past several months.
Hello Mr. Pork! I’ve missed you so, so much!
Now that the chilies have steeped and softened it’s time to season them with the salt, pepper, cumin and oregano and add in the apple cider vinegar.
After seasoning the chilies let them cool for a bit before blending them.
Part two. Address the piggy. Sauté the onions first.
We’re going to brown the pig in the sweated down onion.
Cut the pig up into chunks. It’s OK to remove some of the fat but not too much.
Season the pork liberally with salt and pepper and get to browning.
Look at the caramelization of those onions! Damn!
Get the last batch of pork in the pan and add in the garlic.
When the pork is browned, set aside for a bit to cool.
Let’s get back to the chile sauce.
That’s right. It’s time to break out the big boy.
Now pulse it up. You can use a standard blender for this too, just make sure the sauce is fully cooled before pouring in your blender.
Important tip! Make sure the sauce is fully fucking blended. Don’t half ass this. Full ass this! Too many bits of chile pods… does stuff to your digestive tract. Just blend the shit up OK?
Add the sauce to the pan that you browned the pork in. Next add the pork back in too.
Cover it up and place in the refrigerator for a full overnight rest.
Next day this will go in a pre-heated 325 degree oven for 3 hours. Keep covered while cooking. After the first hour and a half, give everything a good stir and baste some sauce over the pork to keep it moist.
While the pork cooks, we can start the beans. Y’all know the drill by now.
See those chile pods in the beans there? Symmetry!
These will cook for the requisite 2 and 1/2 hours.
Now it’s high time we get to work on the fry bread.
Fry bread!
2 cups flour
1/2 teaspoon salt
3/4 tablespoon baking powder
3/4 to 1 cup hot water
1-2 tablespoons vegetable oil
A couple of big tablespoons of Crisco for frying
Mix together the dry ingredients.
Then mix in the hot water.
Drizzle the vegetable oil over the top to keep the dough from drying out. Now let the dough rest.
Once again take note: the dough needs to rest for 2 hours. The dough will not necessarily rise but it does need time to let the glutens relax. Cover the dough with a kitchen towel while it rests.
As the beans near their completed cooking time we give them their always delicious finishing touch.
Bacon fat.
Add the bacon fat to the beans and remove the chile pods.
Give some of the beans a good mash with the back of a spoon. Be sure not to mash all of them. Now they are good to fucking go.
That’s fucking perfect.
Time to cook some fry bread.
Secret ingredient!
Yep.
I used the non-stick pan today. This was my first time making fry bread and I erred on the side of caution working with a somewhat unfamiliar dough.
Melt the shortening down over a medium heat and get your ass ready to cook.
Time to remove the pork from the oven so it can rest for a bit.
Great gawd almighty just look at that! The smell while this cooks is dazzling. Tantalizing as hell. Your neighbors may very well end up hating you for this. Fuck ’em they weren’t invited.
Now time for the fry bread.
The first recipe I read said to toss and flatten the dough similar to how you would make a pizza dough. Then put it in the hot oil.
Just a minute or so per side then give a flip.
Alright. I see what we’re doing here. Let’s try again. This first one was a little small and dense.
Into the pan.
This time I stretched and worked the dough a little more thus giving us a wider piece of bread.
Better. Now the turn.
You know what might really help here?
How ’bout we roll this shit out?
/slaps forehead.
Sometimes you need to improvise. I can officially attest that this method works much better than the “Roll and toss with your hands” bullshit that was in the recipe.
Trust your instincts and you will be rewarded.
Let’s go ahead and finish these things.
Put the cooked fry bread in a dish lined with paper towels in a 225 degree oven to keep warm while you finish cooking the bread.
There it is. See the difference in those top two pieces when compared to that little goddamn hockey puck in the first picture? Much improved.
Let’s go ahead and assemble us a “taco”. Grab a piece of the warm fry bread, coat with a layer of beans and put some of the pork right on top.
Fuck me!
At this point you can dress it up as you see fit. Pretend it’s a regular-ass taco and add your favorite toppings.
This! This motherfucker? It’s phenomenal.
The bread is warm, toasty and pairs perfectly with everything. It also does it’s primary job of holding everything on top, soaking up the pork juices as well as keeping your hands clean. The wider pieces of bread are even foldable, provided you didn’t put 2 pounds of pork on top like my starving ass did.
That pork is a fucking player, I tell you what. It’s rich, earthy, smoky and dank from the chilies.
There’s a perfect alchemy going on with the pork fat, the chilies and the onion and garlic. You need to be very cognizant of the fact that this isn’t technically a “chili” as in a bowl of chili. It’s called carne adovada for a reason and it’s also not called pork chili for that some fucking reason. It’s pork cooked in chilies and if you love dried chilies as much as you all KNOW that I do then this motherfucker will become a permanent part of your cooking rotation.
The fry bread is really intriguing. It’s like a cross between a tortilla and a donut. Really. Considering this was fry bread version 1.0 it will only get better from here. I know going forward to use the “roll out” trick so that will help too.
I don’t even have to tell you shit about the batch of beans other than the fact that it was as good a batch-o-beans as I’ve ever done.
One of my regular season wrap-up things is to mention some of what I thought were the best dishes of the year in the last Sunday Gravy episode.
Right now?
This fucker is the leader in the clubhouse.
I know you hear me say this a lot but really, honestly try to make this dish. Try the pork at least. The fry bread is a lot of fun too.
This was really terrific stuff today!
I hope the rest of your weekend is amazing too.
Game 2 of the NBA Finals tonight so there’s some sports viewing going on also.
We’ll see you back here next week.
Take care and stay safe.
PEACE!
“Watching this LPGA tourney-there is a surfeit of male caddies patting the women golfers on the bum, saying, “good shot!” after they hole out.”
-The Masters Officials
Holy Bananas! Tampa finally got a third puck past Scheherazade.
Oh, Boo Hoo! You’ve got a goalie that is on the next level that will be carrying your adequate teams deep into the playoffs for years to come.
I hope you’re right about Jarry.
Well fuck. Time out in the Sunday Gravy test kitchen. Just have myself a proper fucking slice to the left middle finger. The good news is I was going to do a food science post where I do 2 different disciplines of the same type of food and I finished the first version yesterday.
Kind of got the wind taken out of my sails with this damn cut.
Guess it’ll be a two part episode.
Won’t need any stitches but it’s a legit fucking cut.
Re-enactment:
https://www.youtube.com/watch?v=eSxv6IGBgFQ
This kid
.
.
First time I had fry bread was at an actual pow wow when I was like 15, that was good stuff.
Apparently Canada Soccer as an organization is a huge mess. The men haven’t been to the WC in 36 years and were offered 10% of the prize pool? Also, each player is being given 2(!) free tickets for each game and family members are on their own once they get to Qatar. That’s some mighty fine team-building going on there.
https://www.thestar.com/sports/soccer/opinion/2022/06/04/mens-national-team-stays-off-the-field-after-rejecting-canada-soccer-pitch.html
Obviously speculating here, but this reeks of a moribund organization that is ill-prepared for success of any kind and is treating this World Cup appearance as an outlier and not a building block to future wins.
oh well, back to war it is guys
They made a good run at it.
and war is still, like, pretty fun
Their inability to execute any shots is not a good sign for them.
What is it good for?
Eh, it’s a pretty decent first-blush way of evaluating a baseball player’s value.
For any fellow Jeopardy nerds out there who wondered about the whole LeVar Burton thing, you may find this an interesting read:
https://www.theringer.com/tv/2022/6/1/23149944/levar-burton-jeopardy-scripps-national-spelling-bee?utm_source=pocket-newtab
Sounds to me like their former exec. producer, Mike Richards, was indeed a total shady-assed dickhead who richly deserved to get exposed as such and cancelled.
Mike Richards was clearly a piece of shit. Couldn’t have happened to a more deserving guy with a last name that doesn’t rhyme with ‘dump’
Mike Richards blows, but I watched LeVar’s episodes. He was not good. I love him, but…he wasn’t good. He should have had two weeks like everyone else, but would there have been a magical, drastic improvement? Kind of doubt it.
Supposedly Richards was editing the tapes in a way to maximize Burton’s mistakes and minimize his good qualities.
Looks absolutely delish, as always, YR. Thanks as always!
Noticed you fried up the frybread in Crisco & was wondering why you used that in particular, as opposed to vegetable oil or lard. (not questioning the decision, just wanted to get the rational behind it)
I was wondering that too. I don’t think he’s ever used Crisco before.
Good question. My Ma used to do all of her deep frying in Crisco and the recipes that I researched said to use shortening or lard. In fact the inspiration for this came from a Travel Channel show that featured Sante Fe as the destination and they used lard. I tried to stay traditional.
One of the facts that I left out, because this post already clocked in over 1900 words, was that fry bread was born out of an extremely shameful moment in this country. When the government forced the natives off of their lands and moved then to reservations they gave them just a few provisions. Among them were flour, salt and lard. Showing their adaptation and their resiliency the natives came up with this recipe and adopted it into their culture.
Besides, I had Crisco in the cupboard.
Well, there ya go then. (& thanks for the extra shout out about frybread & it’s origins!)
We basically do the same thing here with any left over pizza dough. Just pan fry into these little multi functional treats.
So what you’re saying is…🎵Mama’s little baby loves shortnin’, shortnin’. Mama’s little baby loves shortnin’ bread!🎶
My favorite version.
https://www.youtube.com/watch?v=0F-Y69gGwGo
Mmmm. Short bread
– GTD and A. Reid
well, fuck it. Looks like I will need to order an Iran shirt after all.
Should have asked Dok to get you one.
teh good ideas always come too late, innit?
Personal ideal? Raven-haired Alison Mosshart:
https://www.youtube.com/watch?v=AdisJv5j0xo
She seems nice
Could start a transfer rumoUr – Red Bull and Hennessey? AND YES, Hippo is YouTibe surfing due to Twellman factoUr
https://www.youtube.com/watch?v=rINs_GRLAVs
How much bribe moneys y’all reckon Daddy Vladdy spread around for this?
Go fuck some fuckers up, Myko!!
(the Evertonian Uke, he plays LB)
Shakira is breaking up with Barca’s Pique, she’s back on the market!
She needs to add some weight. Those hips need to move something.
Five dollars for that pork? Jesus fuck things are costly up here.
In America, meat is basically free.
its in the CONSTITUTION suck it libtards!!1111
If you spend considerable time in both Canada and the United States, as I have, you begin to realize why people live in the U.S. It’s not just for things like nuclear weapons and the death penalty; no, it’s for the low low prices on everything from meat to booze to cigarettes to gasoline. All of it is dirt cheap and readily available. In California most bottles of wine cost a dollar and you can get it at the nearest 7-Eleven, right next to the hashish. In other states, you go down to the Circle-K and you can buy dollar wine and a 9mm pistol plus a tub of gravy. That’s why the U.S. is a super-power: cheap booze and aircraft carriers.
Fun fact that will amuse Maestro:
When performing analingus, you are eating a taco because of the buns and the layout.
Which makes the whole activity as simple as eating a sandwich.
When you do it in the parking lot of a football stadium, That’s a Buffalo-style sandwich!
To each his own , but I’ve never quite understood things like analingus. I’m no prude, but I’ve never once thought to myself “gee, I’d really like to go lick someone’s asshole.” Although my dog licks his own ass all the time, so maybe there’s something to it.
THIS!!!!
/except the disclaimer, I certainly AM a prude, I gets it
You can make the same argument for cunnilingus but Yeah Right used the phrase “regular ass taco”, so that got the wheels spinning in my head.
In short, a pussy is a sandwich.
We’re gonna need Maestro’s input here.
One last qualifier today. Ukraine
Wales… Who ya got?
The only thing I know about this game is that it’s going to end in a D, because Wales already has all the L’s and W’s.
BANNER
With that bathing suit, Wales, but I like a curvy woman.
Hell yes Balls!
MOAR stick figurines FOAR Hippo!!
/is maced
Slender ladies need luv too.
No matter how curvy or slender, ALL teh ladies deserve much better than Hippo. Good thing I is a recluse, chuh chuh.
The kinda gal who makes you wanna give back shit you didn’t even steal.
Right?!?
Pam Oliver explaining that the crowd isn’t saying “Boo!”, they’re saying “Ruud!”
Hippo has a bill on Solihull Moors. Because kewl name, bruh
5 dimes on Fluminense, same rationalismo
@Horatio as much as I detest the Yankees succeed this truly was fascinating:
https://mobile.twitter.com/Jomboy_/status/1533104868319236098
I saw that yesterday. It’s quite the breakdown, and it’s also illustrative of how much work goes into being a professional baseball player.
I’m amazed that knowing what pitch is coming makes such a huge difference. I thought it increased your chances of getting a hit by, like, 50%. But no, it’s basically an instant home run for some players.
top level athletes in almost every sport are basically demi-gods
I mean of course I know this, but I’m like a sheep being amazed by the sunrise every morning as I learn it again and again and again. Watching tennis this morning; Ruud would make some innocuous “mistake” like hitting the ball a meter shorter than he’d have liked and Nadal could leverage it to end the point, either immediately or after one or two or three more shots, each one hit with the specific purpose of pressing that tiny advantage.
If a Double-A pitcher told me he was about to hang a curveball right over the middle of the plate, then did hang a curveball over the middle of the plate, I would still miss it by a good 2′.
Single A I’d probably foul it off.
The Carne adovada sounds like a dish made for clay pot slow cooking.