Thread: A quick meal when the wife is gone

On Fri, 06 Aug 2010 19:53:25 -0700, Leonard Blaisdell
<[email protected]> wrote:

> I found some five month old pulled pork in the freezer

How did you know, did you label the package? I found something in the
freezer today that I thought was a split ham hock and planned dinner
around it. Much to my surprise, it turned out to be a thick piece of
beef steak (which had a good smell of smoke). So much for that dinner
plan. Thankfully the meat turned out to be rare, so hubby heated it
up in a cast iron pan for his dinner. He thinks it was a tri-tip that
we must have taken home from a party (because we don't cook tri-tip).

I have a huge potato in the oven now....

--

Forget the health food. I need all the preservatives I can get.

In article <[email protected]>,
sf <[email protected]> wrote:

> On Fri, 06 Aug 2010 19:53:25 -0700, Leonard Blaisdell
> <[email protected]> wrote:
>
> > I found some five month old pulled pork in the freezer
>
> How did you know, did you label the package?

Yes. I'm careful about labeling and dating anything that goes in the
freezer. Oddly, I'm comfortable eating very old food in the freezer if
it looks OK.
I don't label stuff that will stink up the garbage can if put in too
early. If it ain't got no writin', chuck it on Thursday.

leo

sf wrote:

> I found something in the freezer today that I thought was a split ham hock
> and planned dinner around it. Much to my surprise, it turned out to be a
> thick piece of beef steak (which had a good smell of smoke). So much for
> that dinner plan. Thankfully the meat turned out to be rare, so hubby
> heated it up in a cast iron pan for his dinner. He thinks it was a
> tri-tip that we must have taken home from a party (because we don't cook
> tri-tip).
>
> I have a huge potato in the oven now....

Sounds good for where YOU live, because it isn't all that hot outside!

When the temperature soars and we have leftover barbecued tri-tip, I like to
put it into a main-dish cabbage salad. The flavors can be varied however,
you like. I like it with coconut vinegar, fish sauce, a touch of sugar,
cilantro, garlic, and sliced medium-hot chiles. Another good combination is
lime juice, cilantro, cumin, ground coriander, tangerine zest, and adobo
seasoning.

Bob

On Fri, 6 Aug 2010 23:06:07 -0700, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote:

> When the temperature soars and we have leftover barbecued tri-tip, I like to
> put it into a main-dish cabbage salad. The flavors can be varied however,
> you like. I like it with coconut vinegar, fish sauce, a touch of sugar,
> cilantro, garlic, and sliced medium-hot chiles. Another good combination is
> lime juice, cilantro, cumin, ground coriander, tangerine zest, and adobo
> seasoning.

I've been intrigued by harissa ever since I heard about it, but
haven't tried it yet. The guy who lost to Melissa d'Arabian slathered
it on a steak, but I plan to try it on a barbecued boneless leg of
lamb someday. One of my finds at Rainbow grocery was harissa... not
the paste, a powder. I'm stoked.

--

Forget the health food. I need all the preservatives I can get.

sf wrote:

> I've been intrigued by harissa ever since I heard about it, but
> haven't tried it yet. The guy who lost to Melissa d'Arabian slathered
> it on a steak, but I plan to try it on a barbecued boneless leg of
> lamb someday. One of my finds at Rainbow grocery was harissa... not
> the paste, a powder. I'm stoked.

Harissa is pretty easy to make, and doesn't contain any hard-to-find spices.
Unfortunately for me, one of the essential flavors of harissa is caraway,
which I can't stand.

Bob

On Sat, 7 Aug 2010 12:40:08 -0700, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote:

> sf wrote:
>
> > I've been intrigued by harissa ever since I heard about it, but
> > haven't tried it yet. The guy who lost to Melissa d'Arabian slathered
> > it on a steak, but I plan to try it on a barbecued boneless leg of
> > lamb someday. One of my finds at Rainbow grocery was harissa... not
> > the paste, a powder. I'm stoked.
>
> Harissa is pretty easy to make, and doesn't contain any hard-to-find spices.
> Unfortunately for me, one of the essential flavors of harissa is caraway,
> which I can't stand.
>
I like caraway, but for me it was more of a taste trial. I've never
had it before and I didn't want to make a big commitment before I knew
if I liked it or not.

--

Forget the health food. I need all the preservatives I can get.

'Bob Terwilliger[_1_ Wrote:
> ;1515744']sf wrote:
> -
> I've been intrigued by harissa ever since I heard about it, but
> haven't tried it yet. The guy who lost to Melissa d'Arabian slathered
> it on a steak, but I plan to try it on a barbecued boneless leg of
> lamb someday. One of my finds at Rainbow grocery was harissa... not
> the paste, a powder. I'm stoked.-
>
> Harissa is pretty easy to make, and doesn't contain any hard-to-find
> spices.
> Unfortunately for me, one of the essential flavors of harissa is
> caraway,
> which I can't stand.
>
> Bob

Amen to that, Bob. It's one of the very few ingredients that triggers
the gag reflex. I love the rueben sandwhich; but, if the pab/restaurant
doesn't have caraway-free rye, I have to pass.

My favorite Polish restaurant (Polonez) puts them into the kraut. YUCK!!
Great czarnina, though. The real deal, with Muscovy duck blood. Never
use pig blood for czarnina; anyone can tell the difference.

Hope you enjoy(ed) the free time, SF. It's precious stuff. What sort of
beer/drink you knockin' back?




--
Gorio