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Written by Daniel Hienzsch
Friday, 18 September 2009
New food? I'm all ears! It seemed like a mild mannered day, the sort one usually has at the office, picking up the pieces, setting them down, running scripts, installing patches, when suddenly you get one of those emails out of nowhere that just grabs your attention and you realize that somewhere, specifically in Los Angeles, someone is looking out for your gustatorial (and as it would turn out sartorial) well being. Not your health... but your well being. Occasionally, you have to throw caution and healthy food to the wind (and with healthy food, preferrably downwind if possible) and embrace things that are cooked in duck fat. Take a look around you and, if only for a moment, reject the Volvic, Perrier, San Pellihoweveryouspellit bottled vitae and drink straight tap water, while everyone contributes a favored wine to the table... particularly if the corkage is only $15.
Last Updated ( Saturday, 19 September 2009 )
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Carnitas - The Lard Experiment

Written by Daniel Hienzsch
Monday, 23 March 2009
Carnitas and Fixings Carnitas is one of the greatest contributions of the Mexican culinary culture, and my favorite way of preparing pork. Take a pork shoulder roast, braise it in it's own fat and a limited but tasty concoction of other ingredients for about 6 hours. When the pork shreds just by looking at it, shred it, put it on a baking sheet, slide it under a broiler for about 30 seconds so it gets a little crispy, and serve with lime, diced white onion and cilantro. I've made this dish dozens of times now, although not as much over the last six months because of my Challenge training, but it's there, in the back of my head most times I go to a restaurant. I've never had carnitas in a restaurant that came anywhere near as good as mine. Recently, I told some friends of mine that when they were all in town again (one of them lives in San Antonio) I would make up a plate full. Someone mentioned "I'll bring the lard" and I wondered what he was talking about. I don't use lard in my recipe... maybe there's some aspect to carnitas I hadn't realized. I know my standard recipe is far from authentic (the secret ingredient is Japanese for chrissakes)... so I did some research and then some shopping and today I did some cooking.
Last Updated ( Friday, 18 September 2009 )
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