Valentine Productions Pinewood Nick Berry

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To avoid filling the fingers to be peeled garlic cloves and bring that strong odor for several days in our fingers, I share this technique that facilitates the process:

1. Take the garlic clove and cut it with a knife both "ends" (Fig.1 and Fig.2).
2. Once you remove both "ends" to the tooth of garlic, take the knife and one of its sides gently crush the tooth. (Fig.3).
3. finally removed the "skin" easily without much effort, since this was separated by pressure on the tooth made of garlic with the knife (Fig. 4).
4. This technique is very useful if we have to peel garlic in large quantities (Fig. 5).
   

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Want to make a coffin? Piglet

The "Coffin" is a slow cooking oven which is also known by the names of drawer, or Caja China, or Cuban BBQ.

are used to prepare: Piglet, Goat, Pork Loin, Beef Head, etc. And the style is known as "Kid on the coffin" or "kid to the funeral."

There are different styles of the oven, some have been grilled at home and abroad, and others just take it outside (top), the sheet is made of (iron) or wood or a combination of both materials; in this case the coffin that I manufacture has the fire in the top.

The coffin I did for beyond 2003 was when just starting this style of cooking around here in Monterrey, not sold in stores and had only seen on some ranches large drawers made of wood coolers that fit with the steel lid and was commonly used to make a pig of about 40kg or adult a head of beef in barbecue, including a birthday mine I borrowed the "cooler" and I made one for dinner, and then I decided to make my own coffin more portable, I did some drawings and I find a good blacksmith, I'll great for my needs. And are now on sale at several stores, especially the type barrel.

sketch is handmade, and is only a reference, and even today as Stores sell these drawers I share this for those who like to "do it yourself" and do it their way with improvements and lower costs. The cost of making the mine can not remember as well that I did "little bit", however the prices of materials have changed a lot, especially steel.

design was adjusted on the fly from the original drawing, adding an outer frame, tires, putting insulation between the foil and wood tray to collect juices, covered with canvas, etc.. In my interior design and outdoor grills are the same measures, but slightly higher one than the other, so it depends what you cook in the coffin the grill (high) who uses, in addition to the use the outdoor grill to roast or something more than snack while cooking what's inside, and above all is the plan B in case something goes wrong with what is baked inside .

The drawing is 5 years ago and the casket photos are recent, and although it already has 5 years of use, I have kept in relatively good condition.

Any questions or I'm at your service and good luck in your project. Just give

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the coffin "style Rolo" (Cuba)

Piglet the coffin, which is also known as pork to the funeral is prepared in a slow cooking oven is known by the names of the coffin, or drawer, or box china, or BBQ Cuban.

There are different styles of the oven, some have been grilled at home and abroad, and others just take it outside (top), the sheet is made of (iron) or wood or a combination of both, in this case we use the coffin carrying the flame on top.

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For if you noticed in the photographs, the pig has no head, and I decided to make the pig without a head on this occasion for two reasons: I was very few guests at the event and there were smaller piglets that fit in the coffin. In addition to the above
wanted to bake a chicken marinated in the same coffin, for children and those who do not eat pork.

includes fragments of the explanation given in this forum Rolo fishing:
http://foros.pesca.org.mx/cgi-bin/Blah.pl?b-cocina/m-1193932446/s-0/

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Today I decided to share "my knowledge" that I inadvertently learned of the kitchen, this after repeatedly hearing the good comments that I made to friends that I decided to cook them without know that all I did was follow a recipe detail and with a little common sense could get a good result.

Nothing serious, no study on the subject, just out of necessity, at first, then more recently out of curiosity and pleasure.
So "Chef" does not deserve to be called, is a title with great responsibility, and honor and respect for the great chef in the world that if they prepare for it.
is why the title of this space is Chef by Error, which outlines the conditions that took place in my life to suddenly find myself where I am.

Without a doubt my best teacher was my Mother, she was dictating me from work, the ingredients for the food I prepare at home after returning from school and waiting for her and my brothers.
Okay so after I thought about writing here a few months and finally I decided to document a recipe, we started.