Thread: dinner

modom (palindrome guy) wrote:
> Leftover smoked pork chops need a plan.

I've never had smoked pork chops. Do they taste like ham?

We're having roasted chicken thighs, roasted potatoes, and steamed
artichokes for dinner. Maybe a salad made from the head of romaine
that a fellow community-garden member gave me as a gift today.

Serene

modom (palindrome guy) wrote:
> Leftover smoked pork chops need a plan.

I've never had smoked pork chops. Do they taste like ham?

We're having roasted chicken thighs, roasted potatoes, and steamed
artichokes for dinner. Maybe a salad made from the head of romaine
that a fellow community-garden member gave me as a gift today.

Serene

Tonight: whole wheat couscous with tofu, garbanzo beans, squash,
carrot, garlic, preserved lemon, smoked Spanish paprika, a little
vegetable broth, and olive oil; with Syrian hot sauce on the side.

Steve

Tonight: whole wheat couscous with tofu, garbanzo beans, squash,
carrot, garlic, preserved lemon, smoked Spanish paprika, a little
vegetable broth, and olive oil; with Syrian hot sauce on the side.

Steve

Tonight: Homemade cream of tomato soup and soft crackers. I have a
toothache. :-(

--
Wayne Boatwright
-------------------------------------------
Monday, 05(V)/05(V)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
2wks 6dys 5hrs 20mins
-------------------------------------------
I know the road, I know where it goes;
that's why I'm going so slow...
-------------------------------------------

Tonight: Homemade cream of tomato soup and soft crackers. I have a
toothache. :-(

--
Wayne Boatwright
-------------------------------------------
Monday, 05(V)/05(V)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
2wks 6dys 5hrs 20mins
-------------------------------------------
I know the road, I know where it goes;
that's why I'm going so slow...
-------------------------------------------

On Mon, 05 May 2008 18:09:47 -0700, Serene <[email protected]>
wrote:

>modom (palindrome guy) wrote:
>> Leftover smoked pork chops need a plan.
>
>I've never had smoked pork chops. Do they taste like ham?

Not ham, but like lightly smoked pork. The chops were smoked
yesterday after being marinated in nuoc mam, orange juice, garlic,
mint, minced jalapeno and black pepper. Like a few days before, the
smoke was provided by last year's basil stems and trimmings from a
lemon verbena plant. I used a propane smoker with a little steel box
for the smoke-stuff that sits just above the fire. The smoking was
more like smoke roasting than what one would do with ribs -- faster
and at a higher temperature. There was a pink smoke ring, but not a
deep one.
>
>We're having roasted chicken thighs, roasted potatoes, and steamed
>artichokes for dinner. Maybe a salad made from the head of romaine
>that a fellow community-garden member gave me as a gift today.
>
I love artichokes, but I tend to overcook them compared to what I've
had pre-cooked from the market.

How did you season the chicken?
--

modom
** Posted from http://www.teranews.com **

On Mon, 05 May 2008 18:09:47 -0700, Serene <[email protected]>
wrote:

>modom (palindrome guy) wrote:
>> Leftover smoked pork chops need a plan.
>
>I've never had smoked pork chops. Do they taste like ham?

Not ham, but like lightly smoked pork. The chops were smoked
yesterday after being marinated in nuoc mam, orange juice, garlic,
mint, minced jalapeno and black pepper. Like a few days before, the
smoke was provided by last year's basil stems and trimmings from a
lemon verbena plant. I used a propane smoker with a little steel box
for the smoke-stuff that sits just above the fire. The smoking was
more like smoke roasting than what one would do with ribs -- faster
and at a higher temperature. There was a pink smoke ring, but not a
deep one.
>
>We're having roasted chicken thighs, roasted potatoes, and steamed
>artichokes for dinner. Maybe a salad made from the head of romaine
>that a fellow community-garden member gave me as a gift today.
>
I love artichokes, but I tend to overcook them compared to what I've
had pre-cooked from the market.

How did you season the chicken?
--

modom
** Posted from http://www.teranews.com **

On Mon, 05 May 2008 19:45:42 -0500, "modom (palindrome guy)"
<[email protected]> wrote:

>Leftover smoked pork chops need a plan.
>
>Minced garlic, thin slices of lemon, cominos in olive oil zapped in a
>microwave for three thirty-second blasts. Mixed that with thin sliced
>cabbage and a little salt.
>
>Small pieces of Oaxacan queso dropped in a medium hot iron skillet
>with minced jalapeno and finely chopped shallot. Tortilla laid on
>top. Pulled each tortilla out when the queso was brown. A good iron
>skillet is a marvelous thing.
>
>Later: tortillas filled with sliced pork, some sour cream, diced
>avocado, diced tomato, cabbage and cilantro. Sprinkle with a Mexican
>seasoning blend (salt, chiles, and what tastes like dried lime) for
>fruit and vegetables.
>
>Dinner.

Wow!! that sounds terrific.

koko
---
http://www.kokoscorner.typepad.com
updated 5/04
"There is no love more sincere than the love of food"
George Bernard Shaw

On Mon, 05 May 2008 19:45:42 -0500, "modom (palindrome guy)"
<[email protected]> wrote:

>Leftover smoked pork chops need a plan.
>
>Minced garlic, thin slices of lemon, cominos in olive oil zapped in a
>microwave for three thirty-second blasts. Mixed that with thin sliced
>cabbage and a little salt.
>
>Small pieces of Oaxacan queso dropped in a medium hot iron skillet
>with minced jalapeno and finely chopped shallot. Tortilla laid on
>top. Pulled each tortilla out when the queso was brown. A good iron
>skillet is a marvelous thing.
>
>Later: tortillas filled with sliced pork, some sour cream, diced
>avocado, diced tomato, cabbage and cilantro. Sprinkle with a Mexican
>seasoning blend (salt, chiles, and what tastes like dried lime) for
>fruit and vegetables.
>
>Dinner.

Wow!! that sounds terrific.

koko
---
http://www.kokoscorner.typepad.com
updated 5/04
"There is no love more sincere than the love of food"
George Bernard Shaw

modom (palindrome guy) wrote:
> On Mon, 05 May 2008 18:09:47 -0700, Serene <[email protected]>
> wrote:
>
>> modom (palindrome guy) wrote:
>>> Leftover smoked pork chops need a plan.
>> I've never had smoked pork chops. Do they taste like ham?
>
> Not ham, but like lightly smoked pork.

Hmm. I should try the smoked chops at the store. (Don't have the
setup to do my own smoking.)

> The chops were smoked
> yesterday after being marinated in nuoc mam, orange juice, garlic,
> mint, minced jalapeno and black pepper.

Wow, that sounds good.

>> We're having roasted chicken thighs, roasted potatoes, and steamed
>> artichokes for dinner. Maybe a salad made from the head of romaine
>> that a fellow community-garden member gave me as a gift today.
>>
> I love artichokes, but I tend to overcook them compared to what I've
> had pre-cooked from the market.

Hm. Do you steam them, boil them, or what?

>
> How did you season the chicken?


Dabbed schmaltz on the top, then sprinkled on salt and paprika.
Roasted the chicken on a rack over chunks of potato, which had been
tossed with a little olive oil, salt, and garlic, then dusted with
paprika.

Oh, my gosh, it was yummy.

Serene

modom (palindrome guy) wrote:
> On Mon, 05 May 2008 18:09:47 -0700, Serene <[email protected]>
> wrote:
>
>> modom (palindrome guy) wrote:
>>> Leftover smoked pork chops need a plan.
>> I've never had smoked pork chops. Do they taste like ham?
>
> Not ham, but like lightly smoked pork.

Hmm. I should try the smoked chops at the store. (Don't have the
setup to do my own smoking.)

> The chops were smoked
> yesterday after being marinated in nuoc mam, orange juice, garlic,
> mint, minced jalapeno and black pepper.

Wow, that sounds good.

>> We're having roasted chicken thighs, roasted potatoes, and steamed
>> artichokes for dinner. Maybe a salad made from the head of romaine
>> that a fellow community-garden member gave me as a gift today.
>>
> I love artichokes, but I tend to overcook them compared to what I've
> had pre-cooked from the market.

Hm. Do you steam them, boil them, or what?

>
> How did you season the chicken?


Dabbed schmaltz on the top, then sprinkled on salt and paprika.
Roasted the chicken on a rack over chunks of potato, which had been
tossed with a little olive oil, salt, and garlic, then dusted with
paprika.

Oh, my gosh, it was yummy.

Serene

On Mon, 05 May 2008 20:09:05 -0700, Serene <[email protected]>
wrote:

>Hmm. I should try the smoked chops at the store. (Don't have the
>setup to do my own smoking.)

I've not tried pre-smoked chops, but I'm suspicious of the forced
brining (i.e. salt injection) they suffer. And note that my smoking
setup involved basil twigs and lemon verbena -- materials smokers for
big firms aren't likely to use. If you have the energy and the
interest, look around for inexpensive, small smoker outfits. Some
folks even use a foil-lined wok to smoke food, e.g.
>
>>> We're having roasted chicken thighs, roasted potatoes, and steamed
>>> artichokes for dinner. Maybe a salad made from the head of romaine
>>> that a fellow community-garden member gave me as a gift today.
>>>
>> I love artichokes, but I tend to overcook them compared to what I've
>> had pre-cooked from the market.
>
>Hm. Do you steam them, boil them, or what?

I tried the microwave, but never got good enough at it. Mostly I boil
them nowadays. Steaming would appear to be the best option?
>>
>> How did you season the chicken?
>
>Dabbed schmaltz on the top, then sprinkled on salt and paprika.
>Roasted the chicken on a rack over chunks of potato, which had been
>tossed with a little olive oil, salt, and garlic, then dusted with
>paprika.
>
>Oh, my gosh, it was yummy.
>
Sounds fine. I usually cook chicken thighs a long time to render the
fat. They're so fatty that the texture isn't to my liking elsewise.
Rendered fat on the other hand -- yum. And diribbled onto potatoes?
I'd love it!
--

modom
** Posted from http://www.teranews.com **

On Mon, 05 May 2008 20:09:05 -0700, Serene <[email protected]>
wrote:

>Hmm. I should try the smoked chops at the store. (Don't have the
>setup to do my own smoking.)

I've not tried pre-smoked chops, but I'm suspicious of the forced
brining (i.e. salt injection) they suffer. And note that my smoking
setup involved basil twigs and lemon verbena -- materials smokers for
big firms aren't likely to use. If you have the energy and the
interest, look around for inexpensive, small smoker outfits. Some
folks even use a foil-lined wok to smoke food, e.g.
>
>>> We're having roasted chicken thighs, roasted potatoes, and steamed
>>> artichokes for dinner. Maybe a salad made from the head of romaine
>>> that a fellow community-garden member gave me as a gift today.
>>>
>> I love artichokes, but I tend to overcook them compared to what I've
>> had pre-cooked from the market.
>
>Hm. Do you steam them, boil them, or what?

I tried the microwave, but never got good enough at it. Mostly I boil
them nowadays. Steaming would appear to be the best option?
>>
>> How did you season the chicken?
>
>Dabbed schmaltz on the top, then sprinkled on salt and paprika.
>Roasted the chicken on a rack over chunks of potato, which had been
>tossed with a little olive oil, salt, and garlic, then dusted with
>paprika.
>
>Oh, my gosh, it was yummy.
>
Sounds fine. I usually cook chicken thighs a long time to render the
fat. They're so fatty that the texture isn't to my liking elsewise.
Rendered fat on the other hand -- yum. And diribbled onto potatoes?
I'd love it!
--

modom
** Posted from http://www.teranews.com **

"modom (palindrome guy)" <[email protected]> wrote in message
news:[email protected]..
> Leftover smoked pork chops need a plan.
>
> snipped lovely dinner from modom>

We did leftovers tonight. Reheated barbecue chicken legs and barbecue ribs.
I made some French fries to join with it. I reheated some baked acorn squash
as well. I wanted them sweet tonight so I Put butter in the middle and
sprinkled with raw sugar and it was very yummy.

We did have homemade strawberry shortcake for dessert that was wonderful.
The strawberries came from the fruit stand on Sunday and were very good for
early berries. I sliced them up added sugar to macerate, and in the
refrigerator. So we used them for shortcake last night and tonight. Berries
were spooned over a piece of cold oven poundcake then a dollop of whipped
heavy cream and it was shortcake.


Cindi
I think it will be pinto beans with salt pork, cornbread, fried potatoes and
a tomato salad. I think

Cindi



> Dinner.
> --
>
> modom
> ** Posted from http://www.teranews.com **

"modom (palindrome guy)" <[email protected]> wrote in message
news:[email protected]..
> Leftover smoked pork chops need a plan.
>
> snipped lovely dinner from modom>

We did leftovers tonight. Reheated barbecue chicken legs and barbecue ribs.
I made some French fries to join with it. I reheated some baked acorn squash
as well. I wanted them sweet tonight so I Put butter in the middle and
sprinkled with raw sugar and it was very yummy.

We did have homemade strawberry shortcake for dessert that was wonderful.
The strawberries came from the fruit stand on Sunday and were very good for
early berries. I sliced them up added sugar to macerate, and in the
refrigerator. So we used them for shortcake last night and tonight. Berries
were spooned over a piece of cold oven poundcake then a dollop of whipped
heavy cream and it was shortcake.


Cindi
I think it will be pinto beans with salt pork, cornbread, fried potatoes and
a tomato salad. I think

Cindi



> Dinner.
> --
>
> modom
> ** Posted from http://www.teranews.com **

"Serene" <[email protected]> ha scritto nel messaggio
news:[email protected]..
> modom (palindrome guy) wrote:
>> I love artichokes, but I tend to overcook them compared to what I've
>> had pre-cooked from the market.
>
> Hm. Do you steam them, boil them, or what?
> Serene

If you have the patience to clean an artichoke completely, you can slice it
thinly or moderately and sauté it. That's the beginning to lots of Italian
dishes with artichokes in them and it really preserves all the flavor.
Naturally, boiling and steaming are always a possibility.

"Serene" <[email protected]> ha scritto nel messaggio
news:[email protected]..
> modom (palindrome guy) wrote:
>> I love artichokes, but I tend to overcook them compared to what I've
>> had pre-cooked from the market.
>
> Hm. Do you steam them, boil them, or what?
> Serene

If you have the patience to clean an artichoke completely, you can slice it
thinly or moderately and sauté it. That's the beginning to lots of Italian
dishes with artichokes in them and it really preserves all the flavor.
Naturally, boiling and steaming are always a possibility.

On Tue 06 May 2008 01:57:58a, Giusi told us...

> "Serene" <[email protected]> ha scritto nel messaggio
> news:[email protected]..
>> modom (palindrome guy) wrote:
>>> I love artichokes, but I tend to overcook them compared to what I've
>>> had pre-cooked from the market.
>>
>> Hm. Do you steam them, boil them, or what?
>> Serene
>
> If you have the patience to clean an artichoke completely, you can slice
> it thinly or moderately and sauté it. That's the beginning to lots of
> Italian dishes with artichokes in them and it really preserves all the
> flavor. Naturally, boiling and steaming are always a possibility.

IME, much of the petals are inedible. How do you work around that with
slicing the artichokes, or are you just using the heart?



--
Wayne Boatwright
-------------------------------------------
Tuesday, 05(V)/06(VI)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
2wks 5dys 19hrs 5mins
-------------------------------------------
I understand cats, men are the mystery!
-------------------------------------------