Author: Diana Kennedy
Book: My Mexico
Dishes cooked: tinga de pollo
Behind on my posting. On Monday, I made Diana Kennedy's chicken tinga: "This recipe is an interesting version of the better-known pork tinga of Pueblo," she writes.
As some of you may know, a tinga is a super-spicy, rich melange of meat, tomatoes, chorizo and chipotle chiles that you eat with tortillas and/or rice. A week ago I made a killer pork tinga from Rick Bayless, and I chose this Kennedy recipe to compare. Not a fair fight. Kennedy's tinga rocked, but pork -- especially pork shoulder -- always wins. The only meat pork shoulder can't trump is aged ribeye.
Owen: "This is hot sauce with little sprinkles of chicken. I want chicken with little sprinkles of hot sauce."
I've started making Kennedy's banana vinegar, but I think that bizarre procedure deserves its own post.
It's true, very little can compete with a pork butt, as I call it. I do like a braised beef roast, though.ReplyDelete
I liked the Kennedy tinga better, I think. The Bayless tinga had some items of a texture I found less palatable. The Kennedy also made a great breakfast burrito two days later.ReplyDelete
A lot of this food is good, but last night's dinner created a real lot of dirty pots and pans.
Not that I'm complaining.
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this kind of topic is good for people to learn more about it, and that people should be every day less ignorant, and medicine for this is the reading of issues like thisReplyDelete
ويوجد وينشط البعوض في البيت في وقت الصيف مع ازدياد درجة السخونة، وتقوم المؤسسة بمكافحة البعوض من خلال عديدة تعرق منها الصاعق الكهربائي الذي يمتاز بضوء خافت يجذب إليه البعوض.ReplyDelete
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