Comments on: Easy and Cheap – I Like My Men Like I Like My Food (Pernil) http://www.weareneverfull.com/easy-and-cheap-i-like-my-men-like-i-like-my-food/ Musings on Starters, Mains, Desserts and Second-Helpings... Sat, 15 Jun 2013 13:51:15 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Jonny & Amy http://www.weareneverfull.com/easy-and-cheap-i-like-my-men-like-i-like-my-food/comment-page-1/#comment-362245 Jonny & Amy Fri, 23 Nov 2012 15:50:41 +0000 http://www.weareneverfull.com/?p=27#comment-362245 Looking forward to hearing how it all went! Happy Thanksgiving!! Looking forward to hearing how it all went! Happy Thanksgiving!!

]]> By: Giovanni http://www.weareneverfull.com/easy-and-cheap-i-like-my-men-like-i-like-my-food/comment-page-1/#comment-361331 Giovanni Thu, 22 Nov 2012 12:16:25 +0000 http://www.weareneverfull.com/?p=27#comment-361331 After consulting all of my Puerto Rican friends at work, I decided to make a Pernil along with our turkey for Thanksgiving. That same consult had my HEAD SPINNING as for the "Best Pernil Recipe" and decided on yours! It's in the oven at 450 Convection, (6AM) and I wil proceed with your "Low and Slow" recipe after that! If there are any "Chicharon" issues at the end, I'll fire up the Broiler! Otherwise, I'm hoping all goes well! Thanks for posting! The plan is in effect....I'll post the result later! After consulting all of my Puerto Rican friends at work, I decided to make a Pernil along with our turkey for Thanksgiving. That same consult had my HEAD SPINNING as for the “Best Pernil Recipe” and decided on yours!
It’s in the oven at 450 Convection, (6AM) and I wil proceed with your “Low and Slow” recipe after that! If there are any “Chicharon” issues at the end, I’ll fire up the Broiler! Otherwise, I’m hoping all goes well! Thanks for posting! The plan is in effect….I’ll post the result later!

]]> By: Don http://www.weareneverfull.com/easy-and-cheap-i-like-my-men-like-i-like-my-food/comment-page-1/#comment-40350 Don Fri, 24 Dec 2010 21:46:54 +0000 http://www.weareneverfull.com/?p=27#comment-40350 I am making this as I type. I ad-libbed a small bit on the marinade; didn't have white vinegar but, had balsamic instead...we'll see. I am near the end of it and raised the heat and am now cooking it to crisp the skin. It's been a half hour and the skins is still very soft except along the edges, so I'll cook it as long as it takes for the skin to get crispier. Thanks for the recipe. I am from Brooklyn NY and had this a looong time ago at friends. I loved it and missed it, so I learned to make it myself as a bachelor. Since I've been married I have made it several times and my wife loves it. Marry Christmas and happy holidays to all! I am making this as I type. I ad-libbed a small bit on the marinade; didn’t have white vinegar but, had balsamic instead…we’ll see. I am near the end of it and raised the heat and am now cooking it to crisp the skin. It’s been a half hour and the skins is still very soft except along the edges, so I’ll cook it as long as it takes for the skin to get crispier. Thanks for the recipe. I am from Brooklyn NY and had this a looong time ago at friends. I loved it and missed it, so I learned to make it myself as a bachelor. Since I’ve been married I have made it several times and my wife loves it.
Marry Christmas and happy holidays to all!

]]> By: James http://www.weareneverfull.com/easy-and-cheap-i-like-my-men-like-i-like-my-food/comment-page-1/#comment-40062 James Tue, 21 Dec 2010 21:53:26 +0000 http://www.weareneverfull.com/?p=27#comment-40062 When I was kid, Christmas was spent in New York and all the family would get together. This was one of my favorite part of the Christmas meal. I loved it so much that I had to learn how to make it. Now that I'm older and don't always get to visit the family back east, I'm glad that I learned how to make this because I couldn't find any decent versions when I moved to Atlanta. I so love this with Greens and Mac & Cheese. Merry Christmas to all. Santiago. When I was kid, Christmas was spent in New York and all the family would get together. This was one of my favorite part of the Christmas meal. I loved it so much that I had to learn how to make it. Now that I’m older and don’t always get to visit the family back east, I’m glad that I learned how to make this because I couldn’t find any decent versions when I moved to Atlanta. I so love this with Greens and Mac & Cheese.
Merry Christmas to all.
Santiago.

]]> By: Alpujarras Holidays http://www.weareneverfull.com/easy-and-cheap-i-like-my-men-like-i-like-my-food/comment-page-1/#comment-11500 Alpujarras Holidays Fri, 24 Apr 2009 05:41:34 +0000 http://www.weareneverfull.com/?p=27#comment-11500 Another interesting article from your blog :) When will it stop....hopefully never Another interesting article from your blog :) When will it stop….hopefully never

]]> By: admin http://www.weareneverfull.com/easy-and-cheap-i-like-my-men-like-i-like-my-food/comment-page-1/#comment-7493 admin Thu, 25 Dec 2008 16:57:18 +0000 http://www.weareneverfull.com/?p=27#comment-7493 hey, ness. thanks for the comment! would love to hear how you do yours! always open to improvement that's for sure! HAPPY HOLIDAYS! hey, ness. thanks for the comment! would love to hear how you do yours! always open to improvement that’s for sure!

HAPPY HOLIDAYS!

]]> By: ness http://www.weareneverfull.com/easy-and-cheap-i-like-my-men-like-i-like-my-food/comment-page-1/#comment-7470 ness Wed, 24 Dec 2008 21:25:38 +0000 http://www.weareneverfull.com/?p=27#comment-7470 well I come from a Cuban family. and I used a lil bit more ingridients such as.. bay leaves, oregano, garlic, green peppers, adobo, whole cumin.. a bit of thyme.. sour orange, lime juice and a tad of vinegar i did this all by memory when my mom showed me i was about 8 years old. I will be glad to give the exact measurements of the rub. well I come from a Cuban family. and I used a lil bit more ingridients such as.. bay leaves, oregano, garlic, green peppers, adobo, whole cumin.. a bit of thyme.. sour orange, lime juice and a tad of vinegar i did this all by memory when my mom showed me i was about 8 years old. I will be glad to give the exact measurements of the rub.

]]> By: Jonathan http://www.weareneverfull.com/easy-and-cheap-i-like-my-men-like-i-like-my-food/comment-page-1/#comment-14 Jonathan Mon, 04 Feb 2008 19:22:42 +0000 http://www.weareneverfull.com/?p=27#comment-14 Hey Tom, that is interesting. Do Catalan's use it for jamon (iberico/serrano) or plain boiled ham (jamon york) or just as a general all purpose term for ham? we're currently obsessed with jamon (of all kinds) again, after returning from Madrid recently, so your comment is even more topical! thanks for visiting our site and if/when you do make this pernil, drop us a line and let us know how it went, if you wouldn't mind. Take it easy, Jonny & Amy Hey Tom,

that is interesting. Do Catalan’s use it for jamon (iberico/serrano) or plain boiled ham (jamon york) or just as a general all purpose term for ham? we’re currently obsessed with jamon (of all kinds) again, after returning from Madrid recently, so your comment is even more topical!

thanks for visiting our site and if/when you do make this pernil, drop us a line and let us know how it went, if you wouldn’t mind.

Take it easy,

Jonny & Amy

]]> By: Tom Clarke http://www.weareneverfull.com/easy-and-cheap-i-like-my-men-like-i-like-my-food/comment-page-1/#comment-16 Tom Clarke Thu, 31 Jan 2008 17:49:33 +0000 http://www.weareneverfull.com/?p=27#comment-16 Hey, they call it pernil? That's interesting because it's the Catalan word for ham, as ordered a million times a day in Barcelona. Anyway, the recipe looks scrumptious and has been bookmarked for future scoffing. Thanks! Hey, they call it pernil? That’s interesting because it’s the Catalan word for ham, as ordered a million times a day in Barcelona.

Anyway, the recipe looks scrumptious and has been bookmarked for future scoffing. Thanks!

]]> By: Jonathan http://www.weareneverfull.com/easy-and-cheap-i-like-my-men-like-i-like-my-food/comment-page-1/#comment-13 Jonathan Tue, 30 Oct 2007 00:27:59 +0000 http://www.weareneverfull.com/?p=27#comment-13 Hi, Emilee! Thank you so much for giving this a whirl! Many times, i just cook and don't use recipes, so I kind of did this one by memory. I'm glad to hear that it's not too off. Usually, I'll take the foil off and keep looking at it until it looks like the color I'm looking for. So, it prob. is longer than 20 mins. I think I'll update this post and credit you with reminding us all of that! The crunchy skin is the best bit! But we DO love garlic... and you're right, you either have to be single and NOT going out to meet guys for like a week or in a very loving relationship where you're both eating it in order to not be bothered by the lasting garlic breath. But thank you SO much for giving this a whirl. I really appreciate it. :) Hi, Emilee! Thank you so much for giving this a whirl! Many times, i just cook and don’t use recipes, so I kind of did this one by memory. I’m glad to hear that it’s not too off. Usually, I’ll take the foil off and keep looking at it until it looks like the color I’m looking for. So, it prob. is longer than 20 mins. I think I’ll update this post and credit you with reminding us all of that! The crunchy skin is the best bit! But we DO love garlic… and you’re right, you either have to be single and NOT going out to meet guys for like a week or in a very loving relationship where you’re both eating it in order to not be bothered by the lasting garlic breath. But thank you SO much for giving this a whirl. I really appreciate it. :)

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