This was kinda half braised. I was running low on time so after I started frying the sausage cabbage I added some water and brought it to a boil with the lid on. Then I removed the lid and reduced the liquid to zero and got some char.

The sausage was local and a bit larger than supermarket stuff. When I do the math I get about 1700 calories not including the butter.

Now I need a pastor street taco with some hummus.

Eat whatever is handy. Even hands.

If you don’t slice the ass strips it will be chewy like tripe.

But it’s your call. Some people like a chewy ass.

Where is this pastor paradise?

A good pastor is hard to find. Not enough meat on a spit in America. One of the things I truly miss about Tijuana that shops in San Diego could never match.

The guacamole replaces all need for cheese. Cheese actually decreases the magic. It’s a rare thing where that is the case.

Trim any excessive hard far from the steak. Cut the fat up fine and feed some to each cat and dog. Put the meat in the marinade (OJ, lime judice, beer, soy sauce, fresh ground pepper). Marinade for at least an hour.

Coat the bottom of a cast iron pan in what looks like it’s too much oil for a steak. Char it medium on each side until medium rare. About four minutes per side. Remove it and let it rest for 10 minutes. Slice with the grain then slice the ass trips against the grain. Put it back in the pan along with any juices. Toss it around and scrape the pan as needed until it’s finished. Apply directly to the prepped tortillas. Fold them up and eat them.

The sugars from the marinade, the hot oil and the cast iron make the char perfect.

It’s been 2016 since my last proper carne asada burrito. One of the best parts of going back to San Diego for Comic Con every once in a while was filling up on Mexican food and going to In n Out.

I feel your pain.

I’m afraid to even know how much a TJ taco costs these days. I remember 25¢. I left the area in 2004 and even then they were getting close to twice that. You go to a place advertising street tacos and they are over sized, not as fresh and you don’t get all you can eat charred radishes, jalapenos and scallions. And the beer is too cold. But that’s a nitpick.

Collimas on University in North Part. Or the one in Oceanside a few blocks from the pier. Any Roberto’s. Never any Filiberto’s. Saguaro’s on 30th near University and Aiberto’s on University in City heights were only good for emergencies and carne asada fries.

I was never able to think about budgeting for any Carlsbad taco shop. I generally only hung out there before heading off to a goth club’s parking lot.

Now I’m in an area where burritos are served on a plate and covered in sauce. Completely defeating the entire reason for the existence of a burrito.

You have the idea. Make a soft yeast dough or use pizza dough, twist it, bake it. Slather on butter, garlic and a little parsley for color.

No knowledge of where they came from. The humans we were fostering gave them to us before they ran off in in search a new place to be homeless.

Making the jars hotter won’t really impact the temperature of the stuff you put into the jars. Also, you’re probably going to dramatically short the life of your jars due to the uneven heating in an oven creating thermal shock in the glass.

The risk isn’t so much from the airborne particles because most of that stuff is going to easily be killed off by the boiling process. The real risk is the botulism spores that can be inherent in anything grown in the ground, but especially root vegetables like garlic and onion. The proper temperature to kill botulism is 250°f (not sure what the Celsius is). Pressure canners get up to 240 which is why you have to heat things for 60 to 90 minutes on average depending on density to achieve that 240 long enough to kill the spores. But again, tomatoes are pretty low risk situation as long as that pH is under 4.6.

I wouldn’t adjust the method you’re using. It’s not ideal, but the other things will not just complicate things. They won’t improve safety and in fact they will probably shorten the life of your glassware.

I use a pressure canner for some sauces. That’s usually a version of my Italian family’s “gravy” sauce that has a substantial amount of pork on the bone in it. Because I’m using a pressure canner I can do the saute of the onions and garlic. Sear the country style pork ribs mix all the sauce ingredients and dump everything into the jars and do the bulk of the cooking in the canner.

You are describing oven canning. I understand that is done in places that don’t really have access to canners but the practice has been found through testing to not be safe.

You have the heat turned up to 120 which is high enough to kill botulism spores if kept at that temperature for 90 minutes a liter. But the jars aren’t in a pressurized environment. Since the majority of the contents of the jar is water it will never get above 100 unless you live below sea level.

As long as the onions and garlic don’t have botulism spores and the tomatoes have a pH under 4.6 you are probably going to be okay. Do you have pH test strips?

My typical blend is something like a tablespoon or two of oregano, one tbsp basil (home grown), a pinch to a quarter tsp of red pepper flakes (home grown), quarter to a half tsp of granulated garlic, 1/8th tsp ground star anise. Sometimes sauteed onions. Maybe some fennel seeds.

And if I’m adding meat like I did here it gets almost the same amounts of the same things. Except zero star anise. Maybe an increase in red pepper flakes or add some paprika.

As much as Americans complain about the cost of food it is very inexpensive. A hundred years ago we were spending 30% of our income on food. Now it’s just 6%. But the trick is not eating out or getting delivery. Although Little Caesars pizza is hot and ready at $7 for two adults.

I always start with a 28 oz. Can of tomato sauce or crushed tomatoes and season it up. It’s cheaper than buying pre-jared sauce and it’s a whole lot tastier.

It’s amazing how inexpensively one can make a really good meal. One of the reasons I always include the price per person in my posts is to encourage people to cook more and spend less. This is a $14 minimum at any restaurant and it’s not going to have nearly as much meat.

If you’re cooking things like tube meats and these things they are going to start pooling massive amounts of fat. The ability to remove the entire inside and put it in your sink is going to be vital to keeping it clean and no matter how easy it is to use a tray there is going to be fat that ends up in the bottom of the device. And those toaster oven format ones don’t always come with removable bottoms. And then there’s that glass window that’s also going to be a cleaning nightmare.

I really wanted the toaster oven format for large batches. But I just could not justify it after looking at all the details.