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Author: Subject: Al Pastor
Gypsy Jan
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[*] posted on 4-8-2008 at 06:21 PM
Al Pastor vs. Adobada


Here in Baja Norte, the skewered rotating bits of dripping fire-roasted porky goodness are referred to as Adobada. The cone of marinated meat is topped by an onion, not a pineapple.

Does anyone know if there is a significant difference in the prep between the pineapple topped or the onion topped?

Or is it just more Mexican magic secret recipes, individual to each cook?

IMHO, the pastor/adobada stands are the perfect anti-McDonalds.

[Edited on 4-9-2008 by Gypsy Jan]




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BMG
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[*] posted on 4-8-2008 at 07:20 PM
How about food safety?


The most likely foods to make you sick at a public event like a state or county fair are the refried beans and the rice. (At least this was the case back in the 80's.) The problem is that the left overs are put in a refrigerator at night after the fair closes and never cool down enough to slow the growth of bacteria. In fact, it stays quite some time at the prime temp for bacteria growth. The next day they re-heat them, never bringing them up to a high enough temperature to kill the bacteria.

How do they store the left overs of skewered pork slabs? I can see some places going through a skewer fairly quickly while other places might be serving from the same hunk for days.




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[*] posted on 4-8-2008 at 09:06 PM


Quote:
Originally posted by BMG
.

How do they store the left overs of skewered pork slabs?


Good question. I think they just stay open till it's gone. All of a sudden I don't feel like eating those things any more.
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