I have a great cleaning woman who comes by once a month. She does an amazing job and sometime she uses old school cleaning agents like vinegar.
Here is the rub. I smell the vinegar and I think of one thing my mom's pork adobo. My whole first floor smells incredible. I can't get pork adobo out of my head. Literally I want to drive to my mom's and have her cook.
Maybe all cleaning products should smell like awesome cooking food.
1 comment:
Dude...learn to cook adobo:
Basic ingredients:
-1 Bay leaf (for every pound of protein)
-1/3-1/2 cup of soy (depending on how you like it)
-1 head of garlic (like 6-10 cloves) diced
-1-2 cups of Vinegar (and here is where you can get creative. Tito Tony likes to use balsamic. I little too chi-chi for me. I like apple vinegar and a use about double that of Mom)
-Black pepper (again there are differences. Tito Tony like whole, kinda irritating to pick them off your food. I just hand grind about 1/2 teaspoon)
-Some oil (canola and olive work best)
I start by frying the protein (I prefer pork shoulder cubed, or even country-style pork ribs) with 1/3 of the garlic until you get a good sear.
Then I throw everything in, especially the liquid until just covering the meat. Then boil it all down until preference. As I said before I like the juice, but Mom likes to reduce the liquid to a molasses-like state.
Cover some freshly steamed white rice with adobo and eat with fresh sliced tomatoes with patis....yummmy!
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