Two Sundays from now my wife is planning a dinner party for her co-workers. One of the guests has requested that the menu include chile con queso, a TexMex dish that’s seldom available at Mexican restaurants in the Northeast. I’ve decided to increase the TexMex on the menu, adding the usual staples of guacamole and frijoles refritos con limón y salsa. But I wanted to add something else, a pork roast, so I looked up lomo de cerdo on line. The recipe was in Spanish. I read Spanish fairly fluently, but the recipe came with an automatic translation feature, thus--
http://translate.google.com/translat...3Doff%26sa%3DG
I knew I was in for a delightful linguistic adventure when I read the list of ingredients as automatically translated.
Quote:
1 tape of back of fresh pig
* 3 bottles of red wine of much body
* olive oil
* vinegar of red wine
* 2 carrots
* 2 onions
* 6 echalotas (type of onion)
* 1 green celery
* 4 teeth of garlic, parsley
* nails, thyme in branch, black grain laurel and pepper
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I’ll continue with the recipe. It’s good for laughs, and it shows that automatic translation does not yet endanger the livelihoods of professional translators.
[quote]Elaboration:
The mystery of this plate is in the marinada one, that must last four or five days.
First stage, is to say the maceration or marinada, that is where the meat is going to take the aromas to forest, is very simple but fundamental, and is necessary to cover the piece completely since otherwise it could begin to be disturbed.
Also butcher has to request him to, if he is of confidence, that has not happened through freezing processes, and if just it is killed, in this case, and like exception, because better.
We will look for a container extended (nonmetalist, if possible ceramic or even of plastic) or in its round defect, but in this case it will be necessary to move but the piece so that the parts in contact with the walls get wet.
We punctured the piece of back with a scent nail each four fingers and between averages we nailed a small branch to him of dry thyme. We added to two carrots, and two pricked onions, two leaves of laurel, two branches of green celery, four crushed teeth of garlic, a handful of parsley, a spoonful of black grain pepper, game in mortar, echalotas to him and there were dew with a cup of oil, and another one of red vinegar.
After four or five hours, the revolvemos affluent, and we covered with red wine of which stains much, of much body (if the pocket allows it, carchelo of Jumilla is perfect).
It is important that it is or covered, so based on the container can take two or three bottles.
Thus it must macerate five days, giving him the return every seven or eight hours.
The prescription
But the laborious thing already is done, now we go with the fire.
We removed the back, we retired spices to him and we let it slip or (one is even due to dry with a cloth), we passed it through a frying pan with butter of pig, or oil, or warms up, until it is gilded throughout to close pores, and we let rest thus at least a pair of hours.
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