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Thread: the summer's here

  1. #1
    Anne Onime Guest

    Default the summer's here

    and pan frying season has begun. I like to pan fry a host of dishes.
    The hosts include pork chops, steaks and chicken. You can
    do anything stove top in a pan including back ribs slow cooked.
    Use your imagination. I do corn in a pan; slow with some butter
    in there. I use cast iron only. You can do most veggies
    there. Peas, carrots, broccoli you name it. I also like to
    do pork intestines in a pan. I think the English name for this
    is chittlings. Do a roast stove top; dry cooking a decent cut.
    Dry roasting but stove top. I'm going to write a book on this
    subject. When it comes out be prepared to cough up some
    serious coin. I'm not cheap.


  2. #2
    Chemo the Clown Guest

    Default Re: the summer's here

    On Jul 14, 8:21*am, Anne Onime <anonym...@rip.ax.lt> wrote:
    > and pan frying season has begun. *I like to pan fry a host of dishes.
    > The hosts include pork chops, steaks and chicken. *You can
    > do anything stove top in a pan including back ribs slow cooked.
    > Use your imagination. *I do corn in a pan; slow with some butter
    > in there. *I *use cast iron only. *You can do most veggies
    > there. *Peas, carrots, broccoli you name it. *I also like to
    > do pork intestines in a pan. *I think the English name for this
    > is chittlings. *Do a roast stove top; dry cooking a decent cut.
    > Dry roasting but stove top. *I'm going to write a book on this
    > subject. *When it comes out be prepared to cough up some
    > serious coin. *I'm not cheap.


    Can we split the hotel room?

  3. #3
    A Moose In Love Guest

    Default Re: the summer's here

    On Jul 14, 11:21*am, Anne Onime <anonym...@rip.ax.lt> wrote:
    > and pan frying season has begun. *I like to pan fry a host of dishes.
    > The hosts include pork chops, steaks and chicken. *You can
    > do anything stove top in a pan including back ribs slow cooked.
    > Use your imagination. *I do corn in a pan; slow with some butter
    > in there. *I *use cast iron only. *You can do most veggies
    > there. *Peas, carrots, broccoli you name it. *I also like to
    > do pork intestines in a pan. *I think the English name for this
    > is chittlings. *Do a roast stove top; dry cooking a decent cut.
    > Dry roasting but stove top. *I'm going to write a book on this
    > subject. *When it comes out be prepared to cough up some
    > serious coin. *I'm not cheap.


    I suppose if you don't have an outdoor grill, working with a pan is
    fine. I've done corn on the cob stovetop in a pan with just a bit of
    olive oil. Butter's better, but I don't use it. Quesadillas come to
    mind. It must be tricky to do ribs stove top; I'm assuming dry heat.
    Cover with a lid for heat all over? You have to cover them otherwise
    they'll be done next Christmas. Maybe not. I'll have to give it a
    shot. I was thinking of using a shallow roasting pan for the ribs and
    have the pan on two burners? Experiment with the heat. Start off a
    tad above low. Note, this is only theory. For the ribs I mean. Is
    it OK to cover ribs? I've used the Texas crutch method before and
    they turned out fine. Don't know if it's an improvement; couldn't
    really tell the difference. The Texas crutch method is where after
    your ribs have been going a few hours, you add a bit of liquid to your
    pan, a liquid such as apple juice. Then cover and put back on your
    smoker, or oven for about 45 minues. Much longer than that it's
    detrimental. I know I tried. But still see not much if any
    improvement even if done properly(45 minutes), but then I'm not a ribs
    conisseur.
    When you think about it, an oven is sort of covered isn't it. It's
    more like enclosed.

  4. #4
    aem Guest

    Default Re: the summer's here

    On Jul 14, 8:21 am, Anne Onime <anonym...@rip.ax.lt> wrote:
    > and pan frying season has begun. I like to pan fry a host of dishes.
    > The hosts include pork chops, steaks and chicken. You can
    > do anything stove top in a pan including back ribs slow cooked.
    > Use your imagination. I do corn in a pan; slow with some butter
    > in there. I use cast iron only. You can do most veggies
    > there. Peas, carrots, broccoli you name it. I also like to
    > do pork intestines in a pan. I think the English name for this
    > is chittlings. Do a roast stove top; dry cooking a decent cut.
    > Dry roasting but stove top. I'm going to write a book on this
    > subject. When it comes out be prepared to cough up some
    > serious coin. I'm not cheap.


    Stove top? Piker. If you're going to take that approach go all the
    way: build a wood fire, put your cast iron in that and then pan fry
    your heart away. -aem

  5. #5
    Nancy2 Guest

    Default Re: the summer's here

    On Jul 14, 10:21*am, Anne Onime <anonym...@rip.ax.lt> wrote:
    > and pan frying season has begun. *I like to pan fry a host of dishes.



    Pan frying has a season? Who knew!

    N.

  6. #6
    news Guest

    Default Re: the summer's here


    "Anne Onime" <[email protected]> wrote in message
    news:[email protected]..
    > and pan frying season has begun. I like to pan fry a host of dishes.
    > The hosts include pork chops, steaks and chicken. You can
    > do anything stove top in a pan including back ribs slow cooked.
    > Use your imagination. I do corn in a pan; slow with some butter
    > in there. I use cast iron only. You can do most veggies
    > there. Peas, carrots, broccoli you name it. I also like to
    > do pork intestines in a pan. I think the English name for this
    > is chittlings. Do a roast stove top; dry cooking a decent cut.
    > Dry roasting but stove top. I'm going to write a book on this
    > subject. When it comes out be prepared to cough up some
    > serious coin. I'm not cheap.


    Then pay for an editor.



  7. #7
    A Moose In Love Guest

    Default Re: the summer's here

    On Jul 14, 12:43*pm, aem <aem_ag...@yahoo.com> wrote:
    > On Jul 14, 8:21 am, Anne Onime <anonym...@rip.ax.lt> wrote:
    >
    > > and pan frying season has begun. *I like to pan fry a host of dishes.
    > > The hosts include pork chops, steaks and chicken. *You can
    > > do anything stove top in a pan including back ribs slow cooked.
    > > Use your imagination. *I do corn in a pan; slow with some butter
    > > in there. *I *use cast iron only. *You can do most veggies
    > > there. *Peas, carrots, broccoli you name it. *I also like to
    > > do pork intestines in a pan. *I think the English name for this
    > > is chittlings. *Do a roast stove top; dry cooking a decent cut.
    > > Dry roasting but stove top. *I'm going to write a book on this
    > > subject. *When it comes out be prepared to cough up some
    > > serious coin. *I'm not cheap.

    >
    > Stove top? *Piker. *If you're going to take that approach go all the
    > way: *build a wood fire, put your cast iron in that and then pan fry
    > your heart away. * * -aem


    Piker? Whatever that is. You're not very creative are you.

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