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Thread: Dinner 1-3-09

  1. #1
    modom (palindrome guy) Guest

    Default Dinner 1-3-09

    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

  2. #2
    Kathleen Guest

    Default Re: 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.


  3. #3
    Omelet Guest

    Default Re: Dinner 1-3-09

    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

  4. #4
    Omelet Guest

    Default Re: Dinner 1-3-09

    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

  5. #5
    Jean B. Guest

    Default Re: 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.
    > --
    >
    > modom


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

    --
    Jean B.

  6. #6
    Bob Terwilliger Guest

    Default Re: Dinner 1-3-09

    Jean B. wrote:

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


    Sounds like sig material to me.

    Bob




  7. #7
    modom (palindrome guy) Guest

    Default Re: Dinner 1-3-09

    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

  8. #8
    Jean B. Guest

    Default Re: Dinner 1-3-09

    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.

  9. #9
    cybercat Guest

    Default Re: Dinner 1-3-09


    "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!



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