Thread: Dinner 1-3-09

modom (palindrome guy) wrote:
> Three days till Epiphay, can you wait?
>
> This will be our dinner:
>
> I fried a few pieces of Guanciale (homemade from pastured pork). When
> they were getting brown, I tossed in some very thin lemon slices.
> After they'd sizzled some, I added shredded cabbage and salt. I
> tossed the cabbage in the hot oil and turned off the flame. That's
> all in a bowl now. I'll sample it in a while and season/flavor as
> seems fit. It may get a little mustard or a little NOLA-style olive
> salad. We shall see.
>
> I have a largish potato baking.
>
> I've toasted a dried NM chile (hot) and buzzed it to a powder. That
> got mixed with kosher salt and black pepper. It'll be a rub for the
> flatiron steak I'll soon sear in a pan. While that rests, I plan to
> build a pan sauce using stock (dare I use the BBQ rib stock? We shall
> see...), French mustard, and lemon juice.

I had a good-sized chunk of pork tenderloin left over that needed using
up so I did tacos al carbon (minus the carbon).

Chopped a yellow onion and sauteed it with a little crushed garlic in
some olive oil. When the onion got tender I added the pork tenderloin,
chopped up, and cooked and stirred until it started to brown a little.
Stirred in some fresh lime juice and about half a bunch of cilantro,
roughly chopped, and a little kosher salt.

Served with chopped tomatoes, chopped avocado and hot sauce on flour
tortillas. Yum.

In article <[email protected]>,
"modom (palindrome guy)" <[email protected]> wrote:

> Three days till Epiphay, can you wait?
>
> This will be our dinner:
>
> I fried a few pieces of Guanciale (homemade from pastured pork). When
> they were getting brown, I tossed in some very thin lemon slices.
> After they'd sizzled some, I added shredded cabbage and salt. I
> tossed the cabbage in the hot oil and turned off the flame. That's
> all in a bowl now. I'll sample it in a while and season/flavor as
> seems fit. It may get a little mustard or a little NOLA-style olive
> salad. We shall see.
>
> I have a largish potato baking.
>
> I've toasted a dried NM chile (hot) and buzzed it to a powder. That
> got mixed with kosher salt and black pepper. It'll be a rub for the
> flatiron steak I'll soon sear in a pan. While that rests, I plan to
> build a pan sauce using stock (dare I use the BBQ rib stock? We shall
> see...), French mustard, and lemon juice.
> --
>
> modom

I made some rice last week using BBQ rib bone stock.
Dad ate so much of it so fast, he overdosed on fiber and was ill the
next day.

I should not cook stuff for him that tastes that good. :-(

I made 12 cups of red and brown rice in the stock and he ate it all in 2
days...

along with some steamed carrots and his usual dose of bananas!

It IS possible to get sick from eating too much fiber!
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article <gPT7l.88855$[email protected]>,
Kathleen <[email protected]> wrote:

> modom (palindrome guy) wrote:
> > Three days till Epiphay, can you wait?
> >
> > This will be our dinner:
> >
> > I fried a few pieces of Guanciale (homemade from pastured pork). When
> > they were getting brown, I tossed in some very thin lemon slices.
> > After they'd sizzled some, I added shredded cabbage and salt. I
> > tossed the cabbage in the hot oil and turned off the flame. That's
> > all in a bowl now. I'll sample it in a while and season/flavor as
> > seems fit. It may get a little mustard or a little NOLA-style olive
> > salad. We shall see.
> >
> > I have a largish potato baking.
> >
> > I've toasted a dried NM chile (hot) and buzzed it to a powder. That
> > got mixed with kosher salt and black pepper. It'll be a rub for the
> > flatiron steak I'll soon sear in a pan. While that rests, I plan to
> > build a pan sauce using stock (dare I use the BBQ rib stock? We shall
> > see...), French mustard, and lemon juice.
>
> I had a good-sized chunk of pork tenderloin left over that needed using
> up so I did tacos al carbon (minus the carbon).
>
> Chopped a yellow onion and sauteed it with a little crushed garlic in
> some olive oil. When the onion got tender I added the pork tenderloin,
> chopped up, and cooked and stirred until it started to brown a little.
> Stirred in some fresh lime juice and about half a bunch of cilantro,
> roughly chopped, and a little kosher salt.
>
> Served with chopped tomatoes, chopped avocado and hot sauce on flour
> tortillas. Yum.

Oh hush. You are making me hungry. <g>
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

modom (palindrome guy) wrote:
> Three days till Epiphay, can you wait?
>
> This will be our dinner:
>
> I fried a few pieces of Guanciale (homemade from pastured pork). When
> they were getting brown, I tossed in some very thin lemon slices.
> After they'd sizzled some, I added shredded cabbage and salt. I
> tossed the cabbage in the hot oil and turned off the flame. That's
> all in a bowl now. I'll sample it in a while and season/flavor as
> seems fit. It may get a little mustard or a little NOLA-style olive
> salad. We shall see.
>
> I have a largish potato baking.
>
> I've toasted a dried NM chile (hot) and buzzed it to a powder. That
> got mixed with kosher salt and black pepper. It'll be a rub for the
> flatiron steak I'll soon sear in a pan. While that rests, I plan to
> build a pan sauce using stock (dare I use the BBQ rib stock? We shall
> see...), French mustard, and lemon juice.
> --
>
> modom

You are so ambitious when it comes to fiddling with meat!

--
Jean B.

Jean B. wrote:

> You are so ambitious when it comes to fiddling with meat!

Sounds like sig material to me.

Bob

On Sun, 4 Jan 2009 11:32:26 -0800, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote:

>Jean B. wrote:
>
>> You are so ambitious when it comes to fiddling with meat!
>
>Sounds like sig material to me.
>
My thought exactly.
--

modom

modom (palindrome guy) wrote:
> On Sun, 4 Jan 2009 11:32:26 -0800, "Bob Terwilliger"
> <virtualgoth@die_spammer.biz> wrote:
>
>> Jean B. wrote:
>>
>>> You are so ambitious when it comes to fiddling with meat!
>> Sounds like sig material to me.
>>
> My thought exactly.
> --
>
> modom

OTOH... some minds would...

--
Jean B.

"Jean B." <[email protected]> wrote in message
news:[email protected]..
> modom (palindrome guy) wrote:
>> On Sun, 4 Jan 2009 11:32:26 -0800, "Bob Terwilliger"
>> <virtualgoth@die_spammer.biz> wrote:
>>
>>> Jean B. wrote:
>>>
>>>> You are so ambitious when it comes to fiddling with meat!
>>> Sounds like sig material to me.
>>>
>> My thought exactly.
>> --
>>
>> modom
>
> OTOH... some minds would...
>

Well, well, go on, don't be timid!