Culinary Class is in session! Let's get into the kitchen and make all of our favorite recipes and cocktails. A little bit of sarcasm, a whole lot of laughs, and tons of amazing recipes are here. I want you to join me!
The first quantity (for the poolish) is 2 tablespoons, the second quantity is 1 1/2 cups divided. The measurements are listed under the video in the description box.
Martha this video brought me to tears, as I too cared for both my parents during their last days. What a blessing that is. I discovered you when I watched the pernil video. Although I’m not Puerto Rican, I’ve lived in PR for three years, and appreciate all food types. I have my pernil marinating and can’t wait to hear the sound just like when you tapped yours and the amazing crunch of the chicharron. Thank you for everything you do, and thanks to both you and your husband for your service. May God continue to bless you and your family.
Yes you can, but I recommend just warming the oil for 5 minutes on medium heat then add the ground annatto, but be advised, there will be a thick sediment at the bottom of the mixture so you need to shake it really well. I think 1 tablespoon of ground annatto will be enough.
Hi, checking out your channel for the first time so far so good I make my own seasoning I make it organic and I use Himalayan salt due to sodium restrictions with other family members. I am in NYC I was raised between NYC and Puerto Rico and just like you part AFRICAN who isn’t right lol.
I WOULD LOVE TO MAKE PASTELES WITH YOU ONE DAY, I USE TO MAKE IT WITH MY MOTHER BUT SHE PASSED AWAY. I ENJOY COOKING AND I'VE BEEN A FOOD PROCESSOR FOR 40 YEARS AND FINALLY I'M RETIRED AND COOK FOR MYSELF. I ENJOY YOU CANDOR AND YOUR VOICE IS SWEET. I CAN DO JUST ABOUT ANYTHING WHILE I HEAR YOUR SHOW, ITS FUN.
@@SenseandEdibility WHEN I MAKE ARROZ CON GANDULES I DIDT KNOW TO PUT SOME PORK INTO IT BUT I USE PLENTY OF RECAO AND PARBOILED RICE AND IT TASTE BETTER THAN MY MOMS. WHEN I MAKE IT I MAKE 4 POUNDS TO LAST ME 2 WEEKS. IF IM GONNA USE PORK I FRY IT SEPERATLY. AFTER ITS FRIED THEN I DICE IT INTO SMALL PIECES AND STIR IT INTO A SEP. POT TO GO ON MY PLATE. THE PORK WILL KEEP ITS FLAVOR SEPARATE FROM THE RICE AND PEAS. I DONT COOK THEM TOGETHER.
Do you mean which store? If you mean measurements, you can see them when you click "more" in the description. If you mean where to find the ingredients in the store, I recommend looking in Latin American markets, some Asian markets have them.
Loved your video. I have a Mexican GF who cooks really good with spices. I just got done showing her the video and we will continue to watch more videos of you. I've subscribed, I wish you well in your journey and thank you for education the entire world on making the most favorite dish I'd say in Puerto Rican parties. Keep up the good work. I imagen that most of your viewers don't know how to subscribe because the number of views don't come close to the number of subscribers. Views are going to be the main reason you get monetization, but subscribers would help your video or content to show up in news feed or trends. I'll share on my social media profiles in the future.
Like others I watch food and cooking videos - not only here but on TV - and after making Pernil for over 25 years - You have opened my eyes to an awesome method. In the past - my pernil always needed something - either seasoning or lime or something to bring the flavor out. No more - I did this recipe this past weekend (marinated on Sunday - roasted it Thursday) and between the cuero, and the perfect flavor - it disappeared quickly! I'll never make pernil in a different way. Can't wait for more recipes like this. My mami, my roommate, my friends and my taste buds Thank you!! 😁😋🍽
This means the world to me to read. Thank you for taking the time to watch, try the recipe, and comment. It gives me the encouragement I need to keep going.
BUSHWICK!!! Halsey and Knickerbocker boy here but born in Caguas - on the exit road to San Lorenzo so we are vecinos! Love your cooking and yes - I'm def gonna do this next weekend. Love your methods and how you take the time to explain things right. Keep it up boricua! :-)
So I followed this recipe ALMOST to a T but I had to make a few changes. I didn’t have pork chops so I used thick cut bacon, and I didn’t have tomato sauce so I used store bought salsa and let me just say….. It came out amazing!!! It was like Puerto Rico meets Louisiana Creole cuisine in the best possible way with that smokiness and little spice 😭 idk if I can go back
