Thread: Monday Night Dinner

jmcquown wrote:
> Grilled lamb loin chops and zucchini, both lightly brushed with olive
> oil and sprinkled with S&P and crumbled rosemary. What's on your
> menu?
> Jill

Smoked beef back ribs, grilled corn on the cob, sliced tomatos five minutes
off the vine, All with freshly ground black pepper and a light touch of
salt. An ice cold Guiness to go with the meal.

On Mon, 8 Aug 2011 19:24:59 -0400, jmcquown wrote:

> Grilled lamb loin chops and zucchini, both lightly brushed with olive oil
> and sprinkled with S&P and crumbled rosemary. What's on your menu?
>
> Jill

Baked beef heart and kale. Pork rinds for dessert.
Green tea to finish.

TFM®

On 8/8/2011 7:24 PM, jmcquown wrote:

> Grilled lamb loin chops and zucchini, both lightly brushed with olive
> oil and sprinkled with S&P and crumbled rosemary. What's on your menu?

That sounds really good! I am not cooking dinner tonight because I had
my leftover pork tenderloin, spinach and perogies for lunch today. I'm
still full.

--
Cheryl
Come carpe diem baby - Metallica

TFM® <[email protected]> wrote in news:6le8mzkuanx5.1vfmwp3ynk3kn
$.[email protected]:

> On Mon, 8 Aug 2011 19:24:59 -0400, jmcquown wrote:
>
>> Grilled lamb loin chops and zucchini, both lightly brushed with olive oil
>> and sprinkled with S&P and crumbled rosemary. What's on your menu?
>>
>> Jill
>
> Baked beef heart and kale. Pork rinds for dessert.
> Green tea to finish.
>
> TFM®
>



Mmmmmmmmmmmmmmmm, pork rinds, mmmmmmmmmmmmmmmmmm!!

What's the baked beef heart turn out like, taste/texture/smell wise?

I've bought them, along with lamb hearts, beef cheeks etc quite a lot, but
only ever fed it to my pooch.



--
Peter Lucas
Hobart
Tasmania

Nothing ever truely dies
the Universe wastes nothing
everything is simply... transformed

On Tue, 09 Aug 2011 00:23:20 GMT, I'm back. wrote:

> TFM® <[email protected]> wrote in news:6le8mzkuanx5.1vfmwp3ynk3kn
> $.[email protected]:
>
>> On Mon, 8 Aug 2011 19:24:59 -0400, jmcquown wrote:
>>
>>> Grilled lamb loin chops and zucchini, both lightly brushed with olive oil
>>> and sprinkled with S&P and crumbled rosemary. What's on your menu?
>>>
>>> Jill
>>
>> Baked beef heart and kale. Pork rinds for dessert.
>> Green tea to finish.
>>
>> TFM®
>>
>
>
>
> Mmmmmmmmmmmmmmmm, pork rinds, mmmmmmmmmmmmmmmmmm!!
>
> What's the baked beef heart turn out like, taste/texture/smell wise?
>
> I've bought them, along with lamb hearts, beef cheeks etc quite a lot, but
> only ever fed it to my pooch.

Very rich flavor. Clean tasting unlike liver. Smooth, fat free muscle
that is very tender if not cooked beyond medium.
They do come with plenty of external, inedible fat, there is just no
marbling.

TFM®

TFM® <[email protected]> wrote in
news:eoe4gehx3iex$.[email protected]:

> On Tue, 09 Aug 2011 00:23:20 GMT, I'm back. wrote:
>
>> TFM® <[email protected]> wrote in
>> news:6le8mzkuanx5.1vfmwp3ynk3kn $.[email protected]:
>>
>>> On Mon, 8 Aug 2011 19:24:59 -0400, jmcquown wrote:
>>>
>>>> Grilled lamb loin chops and zucchini, both lightly brushed with olive
>>>> oil and sprinkled with S&P and crumbled rosemary. What's on your
>>>> menu?
>>>>
>>>> Jill
>>>
>>> Baked beef heart and kale. Pork rinds for dessert.
>>> Green tea to finish.
>>>
>>> TFM®
>>>
>>
>>
>>
>> Mmmmmmmmmmmmmmmm, pork rinds, mmmmmmmmmmmmmmmmmm!!
>>
>> What's the baked beef heart turn out like, taste/texture/smell wise?
>>
>> I've bought them, along with lamb hearts, beef cheeks etc quite a lot,
>> but only ever fed it to my pooch.
>
> Very rich flavor. Clean tasting unlike liver. Smooth, fat free muscle
> that is very tender if not cooked beyond medium.
> They do come with plenty of external, inedible fat, there is just no
> marbling.
>


I'll have to look up some recipes and slip a dish to the SO sometime,
without telling her what it is :-)



--
Peter Lucas
Hobart
Tasmania

Nothing ever truely dies
the Universe wastes nothing
everything is simply... transformed

On Tue, 09 Aug 2011 01:02:05 GMT, I'm back. wrote:

> TFM® <[email protected]> wrote in
> news:eoe4gehx3iex$.[email protected]:
>
>> On Tue, 09 Aug 2011 00:23:20 GMT, I'm back. wrote:
>>
>>> TFM® <[email protected]> wrote in
>>> news:6le8mzkuanx5.1vfmwp3ynk3kn $.[email protected]:
>>>
>>>> On Mon, 8 Aug 2011 19:24:59 -0400, jmcquown wrote:
>>>>
>>>>> Grilled lamb loin chops and zucchini, both lightly brushed with olive
>>>>> oil and sprinkled with S&P and crumbled rosemary. What's on your
>>>>> menu?
>>>>>
>>>>> Jill
>>>>
>>>> Baked beef heart and kale. Pork rinds for dessert.
>>>> Green tea to finish.
>>>>
>>>> TFM®
>>>>
>>>
>>>
>>>
>>> Mmmmmmmmmmmmmmmm, pork rinds, mmmmmmmmmmmmmmmmmm!!
>>>
>>> What's the baked beef heart turn out like, taste/texture/smell wise?
>>>
>>> I've bought them, along with lamb hearts, beef cheeks etc quite a lot,
>>> but only ever fed it to my pooch.
>>
>> Very rich flavor. Clean tasting unlike liver. Smooth, fat free muscle
>> that is very tender if not cooked beyond medium.
>> They do come with plenty of external, inedible fat, there is just no
>> marbling.
>>
>
>
> I'll have to look up some recipes and slip a dish to the SO sometime,
> without telling her what it is :-)

Grill it, serve it with onions and call it "beef". You won't be lying.
I had considered doing the same with my SO, but I only had 2 whole hearts
and I was feeling piggish.

TFM®

TFM® <[email protected]> wrote in
news:[email protected]:

> On Tue, 09 Aug 2011 01:02:05 GMT, I'm back. wrote:

>>>> Mmmmmmmmmmmmmmmm, pork rinds, mmmmmmmmmmmmmmmmmm!!
>>>>
>>>> What's the baked beef heart turn out like, taste/texture/smell wise?
>>>>
>>>> I've bought them, along with lamb hearts, beef cheeks etc quite a
lot,
>>>> but only ever fed it to my pooch.
>>>
>>> Very rich flavor. Clean tasting unlike liver. Smooth, fat free
muscle
>>> that is very tender if not cooked beyond medium.
>>> They do come with plenty of external, inedible fat, there is just no
>>> marbling.
>>>
>>
>>
>> I'll have to look up some recipes and slip a dish to the SO sometime,
>> without telling her what it is :-)
>
> Grill it,



As in a frying pan? Or under the griller/toaster?



> serve it with onions



Unfortunately, she doesn't 'do' onions.

They cause her pain. They just give me smelly gas ;-)





--
Peter Lucas
Hobart
Tasmania

Nothing ever truely dies
the Universe wastes nothing
everything is simply... transformed

In article <[email protected]>,
"jmcquown" <[email protected]> wrote:

> Grilled lamb loin chops and zucchini, both lightly brushed with olive oil
> and sprinkled with S&P and crumbled rosemary. What's on your menu?
>
> Jill

I had a roasted bit of pork ribs for a light dinner tonight. Lunch at
work, likely around 2 am, will be a roasted front chicken quarter (found
them on sale for $1.00 per lb. at Fiesta last week! It includes the
wing. ;-d) and some fresh romaine heart.
--
Peace, Om
Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Politics is supposed to be the second oldest profession. I have
come to realize that it bears a very close resemblance to the first."
-- Mark Twain

On Tue, 09 Aug 2011 01:35:50 GMT, I'm back. wrote:

> TFM® <[email protected]> wrote in
> news:[email protected]:
>
>> On Tue, 09 Aug 2011 01:02:05 GMT, I'm back. wrote:
>
>>>>> Mmmmmmmmmmmmmmmm, pork rinds, mmmmmmmmmmmmmmmmmm!!
>>>>>
>>>>> What's the baked beef heart turn out like, taste/texture/smell wise?
>>>>>
>>>>> I've bought them, along with lamb hearts, beef cheeks etc quite a
> lot,
>>>>> but only ever fed it to my pooch.
>>>>
>>>> Very rich flavor. Clean tasting unlike liver. Smooth, fat free
> muscle
>>>> that is very tender if not cooked beyond medium.
>>>> They do come with plenty of external, inedible fat, there is just no
>>>> marbling.
>>>>
>>>
>>>
>>> I'll have to look up some recipes and slip a dish to the SO sometime,
>>> without telling her what it is :-)
>>
>> Grill it,
>
>
>
> As in a frying pan? Or under the griller/toaster?

Either, or. It's really adaptable. Battering and deep frying is even
good.

TFM®

"TFM®" <[email protected]> wrote in message
news:eoe4gehx3iex$.[email protected]..
> On Tue, 09 Aug 2011 00:23:20 GMT, I'm back. wrote:
>
>> TFM® <[email protected]> wrote in news:6le8mzkuanx5.1vfmwp3ynk3kn
>> $.[email protected]:
>>
>>> On Mon, 8 Aug 2011 19:24:59 -0400, jmcquown wrote:
>>>
>>>> Grilled lamb loin chops and zucchini, both lightly brushed with olive
>>>> oil
>>>> and sprinkled with S&P and crumbled rosemary. What's on your menu?
>>>>
>>>> Jill
>>>
>>> Baked beef heart and kale. Pork rinds for dessert.
>>> Green tea to finish.
>>>
>>> TFM®
>>>
>>
>>
>>
>> Mmmmmmmmmmmmmmmm, pork rinds, mmmmmmmmmmmmmmmmmm!!
>>
>> What's the baked beef heart turn out like, taste/texture/smell wise?
>>
>> I've bought them, along with lamb hearts, beef cheeks etc quite a lot,
>> but
>> only ever fed it to my pooch.
>
> Very rich flavor. Clean tasting unlike liver. Smooth, fat free muscle
> that is very tender if not cooked beyond medium.
> They do come with plenty of external, inedible fat, there is just no
> marbling.
>
> TFM®


Did you get this at the infamous "smelly meat store" kili used to bitch
about? I have a butcher shop I go to but it's not smelly. She seemed to
have an aversion to that particular store. I'm not saying there's anything
wrong with eating beef heart (I happen to love tripe in Menudo so organ
meats aren't a problem). Just wondering.

Jill

On Mon, 8 Aug 2011 20:15:13 -0400, TFM® <[email protected]>
wrote:

> Baked beef heart and kale. Pork rinds for dessert.
> Green tea to finish.

Be still my stomach.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Tue, 09 Aug 2011 00:23:20 GMT, "I'm back."
<[email protected]> wrote:

> What's the baked beef heart turn out like, taste/texture/smell wise?

A local Peruvian restaurant grills beef heart. Not sure I want to pay
for that. I cook and eat chicken heart when I buy whole chicken, so I
shouldn't be put off by the thought - but I am.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Tue, 09 Aug 2011 01:02:05 GMT, "I'm back."
<[email protected]> wrote:

> I'll have to look up some recipes and slip a dish to the SO sometime,
> without telling her what it is :-)

She'll know you're faking her out immediately.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Mon, 08 Aug 2011 20:38:20 -0500, Omelet <[email protected]>
wrote:

> Lunch at
> work, likely around 2 am, will be a roasted front chicken quarter (found
> them on sale for $1.00 per lb. at Fiesta last week! It includes the
> wing.

Okay, take some salt and really rub it in. :/

<giggle>

--

Today's mighty oak is just yesterday's nut that held its ground.

"jmcquown" <[email protected]> ha scritto nel messaggio
> Grilled lamb loin chops and zucchini, both lightly brushed with olive oil
> and sprinkled with S&P and crumbled rosemary. What's on your menu?

I had a big salad with strips of freshly sauteed fresh ham on it. It was
good. I eat it almost every day, with various things on top, and frankly...
well , you know.

"sf" <[email protected]> ha scritto nel messaggio
>> What's the baked beef heart turn out like, taste/texture/smell wise?
>
> A local Peruvian restaurant grills beef heart. Not sure I want to pay
> for that. I cook and eat chicken heart when I buy whole chicken, so I
> shouldn't be put off by the thought - but I am.

Ah, anticuchos. Great. I grew up eating heart because my dad was heavy
into offal. Heart I liked, some other things not so much. My favorite
version was heart stuffed and sewn shut, then braised. The last part of the
cooking was open in the oven, which I suppose resembles baked heart. The
braising made it tenderer and the whole thing was delish.

I'm back. wrote:

> I've bought them, along with lamb hearts, beef cheeks etc quite a
> lot, but only ever fed it to my pooch.

Beef cheeks make a *wonderful* brasato, give it a try: low and slow in a
semi-covered pan with at least 2-3 inches of red wine with tannins, a few
sliced onion and a celery stalk and you're done. Obviously, start by
sauteeing it to give it some Maillard, then add the wine and the rest
--
ViLco
Let the liquor do the thinking

On 8/9/2011 5:03 AM, Giusi wrote:

> Ah, anticuchos. Great. I grew up eating heart because my dad was heavy
> into offal. Heart I liked, some other things not so much. My favorite
> version was heart stuffed and sewn shut, then braised.

Open heart surgery.

--
Cheryl
Come carpe diem baby - Metallica