praxisproject Posted January 23, 2013 Author Share Posted January 23, 2013 Hehe, the turns of phrase in the Whole30 emails are so polite, gosh darn it. Needs a few f bombs Link to comment Share on other sites More sharing options...
30Canandaigua Posted January 23, 2013 Share Posted January 23, 2013 I dont think I realised it was cooked twice, great, am putting in my market order for the pork tomorrow! It doesn't have to be(=pulled pork), but if you like a little crunch(=carnitas) this method is tasty! So- You do all have pig roasts in Melbourne? Link to comment Share on other sites More sharing options...
praxisproject Posted January 24, 2013 Author Share Posted January 24, 2013 Pig roasts? Our cuts have different names, not sure how different they are in actual cut. The shoulder here is called the forequarter. and I was just making up Manotti, the spaghetti squash is grown and packed by the Milano Brothers, you can see a picture of a squash and the label on this post: http://paleoaustralia.com/2012/02/paleo-meatball-stew-with-spaghetti-squash/ I have been unable to find out where the Milano Brothers are, anyone know? I'd like to know more about their supply chain. Link to comment Share on other sites More sharing options...
praxisproject Posted January 24, 2013 Author Share Posted January 24, 2013 Now had 2 of the variations of the Louisiana Hot Sauce, Chipotle (sharp and hot!) and Jalapeno. Jalapeno would be good if you don't like it too hot. Tasty but mild. Not very attractive green colour Can't wait to try the Habanero. I have missed my Byron Bay one. Link to comment Share on other sites More sharing options...
melbournegirl Posted January 24, 2013 Share Posted January 24, 2013 30c we have shrimps on the Barbie instead lol... Spit roasts here are more likely to be lamb Ha, p I nearly told hubby to look for a manotti sticker... They had never heard of the squash anyway but I now have 3kg of pork shoulder.. I hope it's also forequarter! Going to cook it carnitas style Link to comment Share on other sites More sharing options...
Mich Posted January 24, 2013 Share Posted January 24, 2013 http://www.marksdail...rispy-carnitas/ This another version of pulled porno... i mean pork I did not use a slow cooker, but I would think putting it in a night, it would be ready to shred in the morning, put in the refrigerator during work ...then crisp it up later if you wanted. Good Luck! hehehe that looks fab, I will definitely put it on the shopping list. Link to comment Share on other sites More sharing options...
melbournegirl Posted January 24, 2013 Share Posted January 24, 2013 My porno pork is in the oven, will serve it as carnitas for dinner tonight! Link to comment Share on other sites More sharing options...
praxisproject Posted January 25, 2013 Author Share Posted January 25, 2013 Let me know what it's like, I've been eyeing that recipe but worried it won't live up to the pulled pork (silly lol). Pork shoulder = forequarter roast Americans also get pork butt which comes with something you'll want to remove (I think Aussie butchers get rid of this). I scored another 3 spag squash at the same market last night. The shop girl thought I was crazy for paying 3.99 a kilo for them (they're heavy), but I think people vastly underestimate how big they are on the inside when cooked (very compressed). One big one I get at least 8 meals out of, if not 12. I had to leave behind 3 spag squash of very dubious quality, I hope that doesn't signify an end of season Weirdly my market has them near the figs and the asian greens, but ours has a very original layout lol I've tried to track down the Brothers farm on the web, but I can't get a country, let alone a state. I presume they're Aussie (they're heavy) and I'm guessing NSW as there seems to be more reports from there. Link to comment Share on other sites More sharing options...
Susan W Posted January 25, 2013 Share Posted January 25, 2013 Pork butt is another name for pork shoulder. There is nothing to remove. Praxis, I would love to know where you get your info about the states. It's quite often incorrect. Link to comment Share on other sites More sharing options...
praxisproject Posted January 25, 2013 Author Share Posted January 25, 2013 Susan - Lots of Americans here haven't been home in awhile, they don't always have good memories I might have the cut name mixed up, it was the actual bum of the pig. I thought it was called Boston butt. Our forequarters are only front legs, no pig bums. Link to comment Share on other sites More sharing options...
melbournegirl Posted January 25, 2013 Share Posted January 25, 2013 Geez, my mind was boggling there for awhile, especially since we renamed it 'porno' pig.... I enjoyed the carnitas, a bit fatty compared to my usual pork (fillets = 1% fat!), the cinnamon added a really nice flavour. I dont have a slow cooker so if I was to do pulled pork alone it would be the same as this carnitas but without the second bake.... I think? Link to comment Share on other sites More sharing options...
Susan W Posted January 25, 2013 Share Posted January 25, 2013 Susan - Lots of Americans here haven't been home in awhile, they don't always have good memories I might have the cut name mixed up, it was the actual bum of the pig. I thought it was called Boston butt. Our forequarters are only front legs, no pig bums. Well I don't know their situation, but your comments about the US and UK are very negative and without much accuracy. This is not a political or dislike other countries board and like I said in another thread, I don't see the point or benefit to anyone. You must be thinking of the cut that is turned into ham or prosciutto. It is the hindquarter but I promise we do not eat the butt. Again, accuracy is important. What you guys are eating is not carnitas. The real thing is so unreal and nothing like pulled pork or roasted shoulder. It's a little bit of a pain to make, but most of it is oven time. You can't make the real thing in the slow cooker, but you can get fairly close. I will see if I can find my recipe that a wonderful Mexican family gave me years ago. I love the stuff. Link to comment Share on other sites More sharing options...
Renee Lee Posted January 25, 2013 Share Posted January 25, 2013 Pork Shoulder = Pork Butt = Boston Butt. It's all the same thing. Some butchers leave the shoulder joint in it, so there's some cartilage to work around, most will take it out. Link to comment Share on other sites More sharing options...
30Canandaigua Posted January 25, 2013 Share Posted January 25, 2013 What you guys are eating is not carnitas. The real thing is so unreal and nothing like pulled pork or roasted shoulder. It's a little bit of a pain to make, but most of it is oven time. You can't make the real thing in the slow cooker, but you can get fairly close. I will see if I can find my recipe that a wonderful Mexican family gave me years ago. I love the stuff. Hi Susan. I had posted a link from marks daily apple earlier in this thread in regards to a carnitas recipe. Did you happen to see it? Although... I don't think Mark is mexican, so it most likely not quite the same as how the pork carnitas is made in Mexico. Regardless cook pork and enjoy it however suits your fancy P.S. I really liked the cinnamon in it to! P.P.S. For our engagement party my uncle catered a 'pig roast' party for us. The caterer put the whole pig on a spit and roasted it for hours, subsequently 'pulling' the pork meat off of the bones as people went through the buffet line. Served with different BBQ sauces, mac n cheese, baked beans, salt potatoes, fresh fruit, salad. (This is obviously before going Paleo!!) SO YUMMY! I'm sure doing this with lamb would be tasty too!! Link to comment Share on other sites More sharing options...
Susan W Posted January 25, 2013 Share Posted January 25, 2013 30, I did see his recipe and have used it. It's good! I just figured I would post the one I have in case someone wants to try it. I remember cinnamon, citrus peels and I totally forget what else. A huge part of it is crisping the outside. I am picking up my pork shoulder from a pastured hog tomorrow from a small farm so I am dying for carnitas. Link to comment Share on other sites More sharing options...
melbournegirl Posted January 25, 2013 Share Posted January 25, 2013 I had the extra crispy bits with brekkie this morning... This was marks recipe... I look forward to trying yours too Susan. Susan, I am sorry you are finding the Aussie style of banter offensive. We are a very multicultural society here and we make all sorts of comments about all sorts of people, countries and ourselves , it's part of our culture and it's not offensive here (when its not personally directed at someone) so it it difficult for us to realize other country people might take it differently and difficult for us to exclude these comments because they are normal to us... I expect public forums always have this issue and there will always be differences of opinions... But we can still learn from each other... PS anything that you find really offensive can be reported to a moderator to decide if any action should be taken Link to comment Share on other sites More sharing options...
Susan W Posted January 25, 2013 Share Posted January 25, 2013 I had the extra crispy bits with brekkie this morning... This was marks recipe... I look forward to trying yours too Susan.Susan, I am sorry you are finding the Aussie style of banter offensive. We are a very multicultural society here and we make all sorts of comments about all sorts of people, countries and ourselves , it's part of our culture and it's not offensive here (when its not personally directed at someone) so it it difficult for us to realize other country people might take it differently and difficult for us to exclude these comments because they are normal to us... I expect public forums always have this issue and there will always be differences of opinions... But we can still learn from each other... PS anything that you find really offensive can be reported to a moderator to decide if any action should be taken Oh, I totally didn't do Mark's recipe right then. I had no crispies. I can't find the recipe so I am going to use his this weekend. Thanks for explaining that Juz. I tried to let it roll off but I think I had a couple of kill all the things days and needed to go flip some tires. Difference of opinions are good. So is accuracy. Moving on. Link to comment Share on other sites More sharing options...
praxisproject Posted January 26, 2013 Author Share Posted January 26, 2013 Sorry Susan, I'm not meaning to offend anyone and I'm very sorry if I have offended you. Aussie banter and slang doesn't always translate well online. I mean no disrespect to either country or it's citizens. Meat cuts in recipes from the US and UK can be very confusing for us, as all of our butchery uses very different terminoloy. Using the wrong meat ruins most recipes so things like pulled pork recipes are difficult for us to identify, track down and reproduce. Our butchers aren't familiar with cuts from other countries and they're not a one-to-one conversion as the shapes can be very different. I thought the butt was an actual bottom (Aussies often say bum) from a pig, totally lost in translation there I'm afraid Even chicken wings are sold differently here. A lot of meat cuts have local names too, like a Boston cut and our butchers just have no idea what that is. We have a lot of Americans living here, but they're from all different states and some have lived here for well over 20 years (and some have lived in a number of countries), so their knowledge may not be up to date or innaccurate. We have almost no Mexicans here, so getting authentic mexican recipes is very difficult (we can rarely get all the ingredients - tomatillos for example). We don't get red jalapenos and fresh green ones have only been available for about a year or so. We get no green chilis unless they come in a can :( Americans have the same problem trying to replicate their recipes here, especially for BBQ. I've seen some detailed bbq/grilling posts (on the internet) about removing glands from what I thought was a butt roast. Now I have no idea what part of the pig that is if that's not the bottom. Our butcher said I don't need to remove anything from a forequarter roast, but that might be because they do it as part of the standard cut, not sure. Link to comment Share on other sites More sharing options...
Susan W Posted January 26, 2013 Share Posted January 26, 2013 Sorry Susan, I'm not meaning to offend anyone and I'm very sorry if I have offended you. Aussie banter and slang doesn't always translate well online. I mean no disrespect to either country or it's citizens.Meat cuts in recipes from the US and UK can be very confusing for us, as all of our butchery uses very different terminoloy. Using the wrong meat ruins most recipes so things like pulled pork recipes are difficult for us to identify, track down and reproduce. Our butchers aren't familiar with cuts from other countries and they're not a one-to-one conversion as the shapes can be very different. I thought the butt was an actual bottom (Aussies often say bum) from a pig, totally lost in translation there I'm afraid Even chicken wings are sold differently here. A lot of meat cuts have local names too, like a Boston cut and our butchers just have no idea what that is. We have a lot of Americans living here, but they're from all different states and some have lived here for well over 20 years (and some have lived in a number of countries), so their knowledge may not be up to date or innaccurate. We have almost no Mexicans here, so getting authentic mexican recipes is very difficult (we can rarely get all the ingredients - tomatillos for example). We don't get red jalapenos and fresh green ones have only been available for about a year or so. We get no green chilis unless they come in a can Americans have the same problem trying to replicate their recipes here, especially for BBQ. I've seen some detailed bbq/grilling posts (on the internet) about removing glands from what I thought was a butt roast. Now I have no idea what part of the pig that is if that's not the bottom. Our butcher said I don't need to remove anything from a forequarter roast, but that might be because they do it as part of the standard cut, not sure. No worries prax. I had a couple of kill all the things days so it may have caused me to be touchy. I do think your friends may not be up to date. It's quite easy to find poultry and other meats from animals that are humanely raised and well fed. Oregon even uses a "certified humanely raised" on a lot of meat and egg packaging now. It's been this way for quite a few years now. At least on the west coast. No clue about ever having to remove a gland from anything. The thought makes me giggle a bit. Link to comment Share on other sites More sharing options...
praxisproject Posted January 27, 2013 Author Share Posted January 27, 2013 That's really cool There's a lot more interest in raising pigs better at the moment, more breeds, different environments, etc. Yeah, i was glad when the butcher said I didn't need to lol so not a surgeon Link to comment Share on other sites More sharing options...
praxisproject Posted January 27, 2013 Author Share Posted January 27, 2013 Ate too many carbs yesterday (blood glucose was high last night). I had two sweet potatos, a banana and some other fruit, so need to remember that for the future. Pretty sure I'd have one potato, banana and fruit before and have been okay, just need to watch that second sweet potato. I have decided it's the slow baking of zucchini that's awesome, but it does seem a little extra awesome with white zucchini. Best baked with salt and olive oil. I find the ghee a bit strong for zucchini. I can't believe I'm nearly finished (Day 27 now). Not really sure what to re-introduce first and worried I won't be able to stick to one thing at a time. Having my first meal out at a "normal" restaurant today. They told me on the phone that they can cook what I can have, but I'm a bit nervous. Ordering steak with steamed veggies, no white potato and only cooked in olive oil. Link to comment Share on other sites More sharing options...
melbournegirl Posted January 28, 2013 Share Posted January 28, 2013 I'm up to day 39 now (of 100), starting a new count as of today to get me through the next 30, also out to dinner this week but somewhere I have been before - had what you had then too! Link to comment Share on other sites More sharing options...
glimmer Posted January 29, 2013 Share Posted January 29, 2013 It's getting scarily yet excitingly close to the end isn't it. I hope the eating out experience go well, I am yet to brave that one. I have become quite anti-social and or controlling about where and how I eat. Would rather catch up with people for coffee or have them come here. Link to comment Share on other sites More sharing options...
melbournegirl Posted January 29, 2013 Share Posted January 29, 2013 Yeah, I don't enjoy eating out much, last work lunch out I just had steamed beans, peas and brocolli, lucky they put some fesh parsley and pepper in it, I ate eggs and kale chips back at work.... It's much harder hen you can't have onion or garlic.... Link to comment Share on other sites More sharing options...
melbournegirl Posted January 29, 2013 Share Posted January 29, 2013 I reintroduced wine first lol, then sugar via dark chocolate, then corn chips which surprisingly made me really! Sick! Took 12 days of compliant eating to feel happy again... Probably a good thing as I will stay away from corn now... Of course it could have been the oil.... Link to comment Share on other sites More sharing options...
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