Thread: 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?

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.

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

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.

"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.

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.