Page 1 of 4 123 ... LastLast
Results 1 to 20 of 63

Thread: dinner

  1. #1
    modom (palindrome guy) Guest

    Default dinner

    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.
    --

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

  2. #2
    Serene Guest

    Default Re: 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

  3. #3
    Serene Guest

    Default Re: 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

  4. #4
    Steve Pope Guest

    Default Re: dinner

    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

  5. #5
    Steve Pope Guest

    Default Re: dinner

    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

  6. #6
    Wayne Boatwright Guest

    Default Re: dinner

    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...
    -------------------------------------------


  7. #7
    Wayne Boatwright Guest

    Default Re: dinner

    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...
    -------------------------------------------


  8. #8
    modom (palindrome guy) Guest

    Default Re: dinner

    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 **

  9. #9
    modom (palindrome guy) Guest

    Default Re: dinner

    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 **

  10. #10
    [email protected] Guest

    Default Re: dinner

    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

  11. #11
    [email protected] Guest

    Default Re: dinner

    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

  12. #12
    Serene Guest

    Default Re: dinner

    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

  13. #13
    Serene Guest

    Default Re: dinner

    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

  14. #14
    modom (palindrome guy) Guest

    Default Re: dinner

    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 **

  15. #15
    modom (palindrome guy) Guest

    Default Re: dinner

    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 **

  16. #16
    Cindi - HappyMamatoThree Guest

    Default Re: dinner


    "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 **




  17. #17
    Cindi - HappyMamatoThree Guest

    Default Re: dinner


    "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 **




  18. #18
    Giusi Guest

    Default Re: dinner

    "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.



  19. #19
    Giusi Guest

    Default Re: dinner

    "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.



  20. #20
    Wayne Boatwright Guest

    Default Re: dinner

    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!
    -------------------------------------------



Page 1 of 4 123 ... LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32