How do they go with pork roast? Any special recs? Pig guy was at the
St. Paul farmers market this morning and I did him proud.

What about braising them (the leeks, not the pig guy) or something like
that? Mostly I'm interested in opinions about their compatibility with
pork roast.

Thanks.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller
http://jamlady.eboard.com

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Oh pshaw, on Sat 16 Sep 2006 08:12:37a, Melba's Jammin' meant to say...

> How do they go with pork roast? Any special recs? Pig guy was at the
> St. Paul farmers market this morning and I did him proud.
>
> What about braising them (the leeks, not the pig guy) or something like
> that? Mostly I'm interested in opinions about their compatibility with
> pork roast.
>
> Thanks.

It would be good with pork. (Think oniony, always good with pork.) Braising
is a good method for leeks. I have braised them along with celery in chicken
stock and served as a side dish.

--
Wayne Boatwright
__________________________________________________

Is it ok to use my AM radio after NOON?

Melba's Jammin' wrote on September 16, 2006:

> What about braising them (the leeks, not the pig guy) or something like
> that? Mostly I'm interested in opinions about their compatibility with
> pork roast.

I love braised leeks and would think they'd be terrific with pork
roast.
Wish we had a pig farmer at the markets I frequent.

Melba's Jammin' wrote:
> How do they go with pork roast? Any special recs? Pig guy was at the
> St. Paul farmers market this morning and I did him proud.
>
> What about braising them (the leeks, not the pig guy) or something like
> that? Mostly I'm interested in opinions about their compatibility with
> pork roast.
>
How about leeks and barley as a side dish? Two leeks sweated for about
ten minutes, 1 1/4 cups pearly barley stirred in, 2 1/2 cups hot
chicken stock, baked or simmered for 30 minutes, then finished off by
stirring in some Parmesan and some butter. This is quite tasty. It
went really well with veal chops and I would think would pair with your
pork roast just as well. -aem

In message >
Melba's Jammin' > wrote:

> How do they go with pork roast? Any special recs? Pig guy was at the
> St. Paul farmers market this morning and I did him proud.
>
> What about braising them (the leeks, not the pig guy) or something like
> that? Mostly I'm interested in opinions about their compatibility with
> pork roast.
>
> Thanks.

Barb,

Leeks are a popular vegetable over the pond and have always had an
impact on Northern cooking. It's a simple vegetable of the onion
family, but doesn't 'melt' away into a dish as onions do. It can be
left whole, sliced into long strips, or sliced as rounds. With the
roasting pork dish you are preparing I would tend to use the latter.

I would also cook it along with the pork, but pop it in at a for the
final hour in the oven (you don't want it to brown). This hardens it
because the leaves are quite thin.

I add it into stock making, casseroles, soups, English pies. If using
as a support vegetable I prefer to fry it gently in butter. It has a
wonderful taste of its own!

Hope that helps.
--
Don

Melba's Jammin' > wrote:

> How do they go with pork roast? Any special recs?

Some years ago I posted a recipe for leeks in red wine. The recipe
calls for bacon cubes, but they can be left out in this case. So, here
is a modified recipe which, I imagine, would go well with pork roast.

Leeks in red wine

Serves 4

12-14 young leeks (white part only)
1 tablespoon vinegar
2 onions, finely minced
butter or oil for frying
2 tablespoons olive oil
50 g (1.8 oz) butter
1 1/2 cup chicken stock
1 cup dry red wine
salt and pepper

Rinse the leeks carefully and dry on paper towels.
Preheat the oven to 200°C (400°F).
Fry the onions in butter or oil until transparent. Remove with a
slotted spoon and reserve.
Put the leeks in the oven-proof pan smeared with 20 g of butter. Cut
the rest of the butter in bits, dot the leeks with them and pour over
olive oil, chicken stock and wine. Sprinkle the fried onions over
everything and add salt and pepper to taste. Cover with aluminium foil
and put in the oven for 45 minutes.
When ready, remove the leeks and put the pan with the sauce over high
heat to reduce to 3-4 tablespoons. Pour the sauce over the leeks.

Victor

In article >,
Don Gray > wrote:

> In message >
> Melba's Jammin' > wrote:
>
> > How do they go with pork roast? Any special recs? Pig guy was at the
> > St. Paul farmers market this morning and I did him proud.
> >
> > What about braising them (the leeks, not the pig guy) or something like
> > that? Mostly I'm interested in opinions about their compatibility with
> > pork roast.
> >
> > Thanks.
>
> Barb,
>
> Leeks are a popular vegetable over the pond and have always had an
> impact on Northern cooking. It's a simple vegetable of the onion
> family, but doesn't 'melt' away into a dish as onions do. It can be
> left whole, sliced into long strips, or sliced as rounds. With the
> roasting pork dish you are preparing I would tend to use the latter.
>
> I would also cook it along with the pork, but pop it in at a for the
> final hour in the oven (you don't want it to brown). This hardens it
> because the leaves are quite thin.
>
> I add it into stock making, casseroles, soups, English pies. If using
> as a support vegetable I prefer to fry it gently in butter. It has a
> wonderful taste of its own!
>
> Hope that helps.

It does. Thanks, Don. When I posted, I hadn't looked at the pork loin
"roasts" I bought. They look nothing like the loin roasts from the
supermarket. These are about 5" wide and thicker on one side, about
1-1/2" max. I'm not sure how to roast/cook them. Any suggestions or am
I complicating the simple?
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller
http://jamlady.eboard.com

In article .com>,
"aem" > wrote:

> Melba's Jammin' wrote:
> > How do they go with pork roast? Any special recs? Pig guy was at the
> > St. Paul farmers market this morning and I did him proud.
> >
> > What about braising them (the leeks, not the pig guy) or something like
> > that? Mostly I'm interested in opinions about their compatibility with
> > pork roast.
> >
> How about leeks and barley as a side dish? Two leeks sweated for about
> ten minutes, 1 1/4 cups pearly barley stirred in, 2 1/2 cups hot
> chicken stock, baked or simmered for 30 minutes, then finished off by
> stirring in some Parmesan and some butter. This is quite tasty. It
> went really well with veal chops and I would think would pair with your
> pork roast just as well. -aem

No offense, Sir, but I'm taking your word on how tasty it is because it
sounds pretty awful to me. Maybe if I have enough wine first. , . .
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller
http://jamlady.eboard.com

In article 9>,
Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:

> Oh pshaw, on Sat 16 Sep 2006 08:12:37a, Melba's Jammin' meant to say...
>
> > How do they go with pork roast? Any special recs? Pig guy was at the
> It would be good with pork. (Think oniony, always good with pork.)

Good point,

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller
http://jamlady.eboard.com

Oh pshaw, on Sat 16 Sep 2006 03:14:43p, Michael "Dog3" Lonergan meant to
say...

> Melba's Jammin' >
> :
>
>> In article 9>,
>> Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
>>
>>> Oh pshaw, on Sat 16 Sep 2006 08:12:37a, Melba's Jammin' meant to
>>> say...
>>>
>>> > How do they go with pork roast? Any special recs? Pig guy was at
>>> > the It would be good with pork. (Think oniony, always good with
>>> > pork.)
>>
>> Good point,
>>
>
> I'm with Wayne on this. With leeks I keep it simple. Roast them
> smothered in olive oil with some s&p or brush them with olive oil,
> season and put them on the grill. Potato leek soup is an excellent way
> to serve them with any entree'.
>
> Michael
>

Oh, I never thought of putting them on the grill. Great idea!

--
Wayne Boatwright
__________________________________________________

Is it ok to use my AM radio after NOON?

Michael wrote:

> I'm with Wayne on this. With leeks I keep it simple. Roast them
> smothered in olive oil with some s&p or brush them with olive oil, season
> and put them on the grill. Potato leek soup is an excellent way to serve
> them with any entree'.

With a pork roast, I'd braise the roast and the leeks together. (You'd want
to sear the roast but not the leeks.) The Italian recipe for pork braised in
milk would be a good starting point. Evergene posted it here in 1995:

http://groups.google.com/group/rec.f...3d3f70a?hl=en&

Seems like you could just add leeks to the pan after adding the milk.

Bob

Don wrote:

> Leeks are a popular vegetable over the pond and have always had an
> impact on Northern cooking. It's a simple vegetable of the onion
> family, but doesn't 'melt' away into a dish as onions do.

Huh? I think leeks "melt" into a dish MUCH more easily than onions. Maybe
I'm getting the special easy-melt leeks.

Bob

"Melba's Jammin'" > wrote
>
> No offense, Sir, but I'm taking your word on how tasty it is because it
> sounds pretty awful to me. Maybe if I have enough wine first. , . .
> --
> -Barb, Mother Superior, HOSSSPoJ

It sounds pretty darn good to me Barbara. You are a hostage to your backward
midwestern culture!!! Go to Iowa and consume some pork loin sandwiches!

I might use olive oil along with the butter and get somewhat heavy with the
Parmesan (Oh! Or Grana Padano for a sharper edge) I like my food to be a
little run-down-the-chin-ish.

Now as I owe you more than I can ever repay you, I will just gently suggest
that you replace that wine-of-courage with a couple of fingers of 12 year
old Jameson's you will be fine.

God bless you and Gedneys,
Charliam

"Melba's Jammin'" > wrote in message
...
>
> It does. Thanks, Don. When I posted, I hadn't looked at the pork loin
> "roasts" I bought. They look nothing like the loin roasts from the
> supermarket. These are about 5" wide and thicker on one side, about
> 1-1/2" max. I'm not sure how to roast/cook them. Any suggestions or am
> I complicating the simple?

Oh, loin roast. I have done them two ways and I hate to admit to either. I
have cut them in half and marinated them in teriyaki sauce then grilled
them. Very delicious but probably a bad cooking techinque. I have also put
them in my crockpot along with various veggies.

My best friend grilled one on his backyard grill. He marinated it in a
"Mexican" style marinade with plenty of lime. It was only later that he
found it was two pork tenderloins mashed together. It didn't make any
difference though. It tasted just fine!

Charliam

In article 9>,
Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:

> Oh pshaw, on Sat 16 Sep 2006 08:12:37a, Melba's Jammin' meant to say...
>
> > How do they go with pork roast? Any special recs? Pig guy was at the
> > St. Paul farmers market this morning and I did him proud.
> >
> > What about braising them (the leeks, not the pig guy) or something like
> > that? Mostly I'm interested in opinions about their compatibility with
> > pork roast.
> >
> > Thanks.
>
> It would be good with pork. (Think oniony, always good with pork.) Braising
> is a good method for leeks. I have braised them along with celery in chicken
> stock and served as a side dish.

Hey thanks for that! :-)

Sunday dinner is going to be New York strip steak and stuffed mushrooms,
both grilled. I have a Musgovian Leek in the 'frige that needs using and
I was trying to come up with a second side dish.

And I fully agree. Leek should go very well with pork. I've braised pork
roast in the past with lots of garlic and fresh herbs as well as regular
onions. Leeks would be delightful with it.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

Oh pshaw, on Sun 17 Sep 2006 03:14:44a, OmManiPadmeOmelet meant to say...

> In article 9>,
> Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
>
>> Oh pshaw, on Sat 16 Sep 2006 08:12:37a, Melba's Jammin' meant to say...
>>
>> > How do they go with pork roast? Any special recs? Pig guy was at
>> > the St. Paul farmers market this morning and I did him proud.
>> >
>> > What about braising them (the leeks, not the pig guy) or something
>> > like that? Mostly I'm interested in opinions about their
>> > compatibility with pork roast.
>> >
>> > Thanks.
>>
>> It would be good with pork. (Think oniony, always good with pork.)
>> Braising is a good method for leeks. I have braised them along with
>> celery in chicken stock and served as a side dish.
>
> Hey thanks for that! :-)
>
> Sunday dinner is going to be New York strip steak and stuffed mushrooms,
> both grilled. I have a Musgovian Leek in the 'frige that needs using and
> I was trying to come up with a second side dish.
>
> And I fully agree. Leek should go very well with pork. I've braised pork
> roast in the past with lots of garlic and fresh herbs as well as regular
> onions. Leeks would be delightful with it.

You're welcome. Hope you like it!

--
Wayne Boatwright
__________________________________________________

Is it ok to use my AM radio after NOON?

In message Melba's Jammin' > wrote:
> Don Gray > wrote:
>> In message Melba's Jammin' > wrote:
>>
>> > How do they go with pork roast? Any special recs? Pig guy was at the
>> > St. Paul farmers market this morning and I did him proud. Barb
[Snip for brevity]
>>
>> It's a simple vegetable of the onion family, but doesn't 'melt' away
>> into a dish as onions do. It can be left whole, sliced into long
>> strips, or sliced as rounds. With the roasting pork dish you are
>> preparing I would tend to use the latter.
[snippety snip]
>> Hope that helps. Don
>
> It does. Thanks, Don. When I posted, I hadn't looked at the pork loin
> "roasts" I bought. They look nothing like the loin roasts from the
> supermarket. These are about 5" wide and thicker on one side, about
> 1-1/2" max. I'm not sure how to roast/cook them. Any suggestions or am
> I complicating the simple?

Sorry for lateness in reply. I'd roast the pork in a medium casserole
dish in bacon grease or fat. Stick in A couple of rosemary twigs for
flavour. Lid on. Baste a couple of times. Surround with par-boiled
firm potatoes, (rough surfaces of spuds with a fork). Turn over when
browning. Next, knob of butter in a small frying pan. Fry rounds of
leek until softened and just turning colour. Or casserole in oven but
watch for drying out. Cheers.
--
Don

In message >
"Bob Terwilliger" > wrote:

> Don wrote:
>
>> Leeks are a popular vegetable over the pond and have always had an
>> impact on Northern cooking. It's a simple vegetable of the onion
>> family, but doesn't 'melt' away into a dish as onions do.
>
> Huh? I think leeks "melt" into a dish MUCH more easily than onions. Maybe
> I'm getting the special easy-melt leeks.
>
> Bob
>
I've often seen a running leek but never a melting one, Bob. Imagine
Cock O' Leekie soup if you will, if the leeks melted away. You know
what you'd be left holding ;-)

--
Don

Charles Gifford wrote:
[snip]
> Now as I owe you more than I can ever repay you, I will just gently suggest
> that you replace that wine-of-courage with a couple of fingers of 12 year
> old Jameson's you will be fine.
>
We're currently working on a bottle of Black Bush that houseguests
brought. Pretty nice stuff. -aem

In article >,
Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:

> >> It would be good with pork. (Think oniony, always good with pork.)
> >> Braising is a good method for leeks. I have braised them along with
> >> celery in chicken stock and served as a side dish.
> >
> > Hey thanks for that! :-)
> >
> > Sunday dinner is going to be New York strip steak and stuffed mushrooms,
> > both grilled. I have a Musgovian Leek in the 'frige that needs using and
> > I was trying to come up with a second side dish.
> >
> > And I fully agree. Leek should go very well with pork. I've braised pork
> > roast in the past with lots of garlic and fresh herbs as well as regular
> > onions. Leeks would be delightful with it.
>
> You're welcome. Hope you like it!
>
> --
> Wayne Boatwright

I'm sure I will. I'll leave it in large strips and I'll also probably
add some carrots to that sliced lengthwise. I have a fresh head of
celery already in the 'frige for making the stuffed mushrooms so I won't
even have to go to the store.<G>
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

On Sun, 17 Sep 2006 05:55:06 GMT, "Charles Gifford"
> wrote:

>
>"Melba's Jammin'" > wrote
>>
>> No offense, Sir, but I'm taking your word on how tasty it is because it
>> sounds pretty awful to me. Maybe if I have enough wine first. , . .
>> --
>> -Barb, Mother Superior, HOSSSPoJ
>
>It sounds pretty darn good to me Barbara. You are a hostage to your backward
>midwestern culture!!! Go to Iowa and consume some pork loin sandwiches!

It's essentially a barley risotto, mais non? I think it sounds fab.
With lotsa pepper.

>I might use olive oil along with the butter and get somewhat heavy with the
>Parmesan (Oh! Or Grana Padano for a sharper edge) I like my food to be a
>little run-down-the-chin-ish.

Oh Charliam, we are peas in a pod :-) There is no such thing as too
much parm! No, there isn't. Res ipso loquitor.

>Now as I owe you more than I can ever repay you, I will just gently suggest
>that you replace that wine-of-courage with a couple of fingers of 12 year
>old Jameson's you will be fine.

LOL! Barb's not much of a drinker, and what little she does drink
does quick damage.

>God bless you and Gedneys,
>Charliam

Indeed!

TammyM

Oh pshaw, on Sun 17 Sep 2006 09:46:20a, OmManiPadmeOmelet meant to say...

> In article >,
> Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
>
>> >> It would be good with pork. (Think oniony, always good with pork.)
>> >> Braising is a good method for leeks. I have braised them along with
>> >> celery in chicken stock and served as a side dish.
>> >
>> > Hey thanks for that! :-)
>> >
>> > Sunday dinner is going to be New York strip steak and stuffed
>> > mushrooms, both grilled. I have a Musgovian Leek in the 'frige that
>> > needs using and I was trying to come up with a second side dish.
>> >
>> > And I fully agree. Leek should go very well with pork. I've braised
>> > pork roast in the past with lots of garlic and fresh herbs as well as
>> > regular onions. Leeks would be delightful with it.
>>
>> You're welcome. Hope you like it!
>>
>> --
>> Wayne Boatwright
>
> I'm sure I will. I'll leave it in large strips and I'll also probably
> add some carrots to that sliced lengthwise. I have a fresh head of
> celery already in the 'frige for making the stuffed mushrooms so I won't
> even have to go to the store.<G>

I didn't think of adding carrot. Sounds good.

--
Wayne Boatwright
__________________________________________________

Is it ok to use my AM radio after NOON?

In article 9>,
Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:

> Oh pshaw, on Sun 17 Sep 2006 09:46:20a, OmManiPadmeOmelet meant to say...
>
> > In article >,
> > Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
> >
> >> >> It would be good with pork. (Think oniony, always good with pork.)
> >> >> Braising is a good method for leeks. I have braised them along with
> >> >> celery in chicken stock and served as a side dish.
> >> >
> >> > Hey thanks for that! :-)
> >> >
> >> > Sunday dinner is going to be New York strip steak and stuffed
> >> > mushrooms, both grilled. I have a Musgovian Leek in the 'frige that
> >> > needs using and I was trying to come up with a second side dish.
> >> >
> >> > And I fully agree. Leek should go very well with pork. I've braised
> >> > pork roast in the past with lots of garlic and fresh herbs as well as
> >> > regular onions. Leeks would be delightful with it.
> >>
> >> You're welcome. Hope you like it!
> >>
> >> --
> >> Wayne Boatwright
> >
> > I'm sure I will. I'll leave it in large strips and I'll also probably
> > add some carrots to that sliced lengthwise. I have a fresh head of
> > celery already in the 'frige for making the stuffed mushrooms so I won't
> > even have to go to the store.<G>
>
> I didn't think of adding carrot. Sounds good.

Dad has a passion for carrots...
I've cooked 2 lbs. of them at a time sometime with a little butter and
lemon pepper and Onions and expected them to last 2 days or so in the
'frige.

They are generally gone by the end of the day. <G>
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

Oh pshaw, on Sun 17 Sep 2006 11:44:31a, OmManiPadmeOmelet meant to say...

> In article 9>,
> Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
>
>> Oh pshaw, on Sun 17 Sep 2006 09:46:20a, OmManiPadmeOmelet meant to
say...
>>
>> > In article >,
>> > Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
>> >
>> >> >> It would be good with pork. (Think oniony, always good with
pork.)
>> >> >> Braising is a good method for leeks. I have braised them along
with
>> >> >> celery in chicken stock and served as a side dish.
>> >> >
>> >> > Hey thanks for that! :-)
>> >> >
>> >> > Sunday dinner is going to be New York strip steak and stuffed
>> >> > mushrooms, both grilled. I have a Musgovian Leek in the 'frige that
>> >> > needs using and I was trying to come up with a second side dish.
>> >> >
>> >> > And I fully agree. Leek should go very well with pork. I've braised
>> >> > pork roast in the past with lots of garlic and fresh herbs as well
as
>> >> > regular onions. Leeks would be delightful with it.
>> >>
>> >> You're welcome. Hope you like it!
>> >>
>> >> --
>> >> Wayne Boatwright
>> >
>> > I'm sure I will. I'll leave it in large strips and I'll also probably
>> > add some carrots to that sliced lengthwise. I have a fresh head of
>> > celery already in the 'frige for making the stuffed mushrooms so I
won't
>> > even have to go to the store.<G>
>>
>> I didn't think of adding carrot. Sounds good.
>
> Dad has a passion for carrots...
> I've cooked 2 lbs. of them at a time sometime with a little butter and
> lemon pepper and Onions and expected them to last 2 days or so in the
> 'frige.
>
> They are generally gone by the end of the day. <G>

I love carrots as long as they're not overcooked. I usually cook in salted
water, add a teaspoon or so of Splenda, a teaspoon of white vinegar, and
either a sprinkling of mace OR a sprinkling of dillweed.

We're having a chuck pot roast for dinner. I added a couple of small
potatoes, plenty of carrots, a bit of celery and wedges of onions.

This has been a "treat" day. Waffles and country ham for breakfast. :-)

--
Wayne Boatwright
__________________________________________________

Is it ok to use my AM radio after NOON?

On 17 Sep 2006 00:45:04 -0500, "Bob Terwilliger"
> wrote:

>Michael wrote:
>
>> I'm with Wayne on this. With leeks I keep it simple. Roast them
>> smothered in olive oil with some s&p or brush them with olive oil, season
>> and put them on the grill. Potato leek soup is an excellent way to serve
>> them with any entree'.
>
>With a pork roast, I'd braise the roast and the leeks together. (You'd want
>to sear the roast but not the leeks.) The Italian recipe for pork braised in
>milk would be a good starting point. Evergene posted it here in 1995:
>
>http://groups.google.com/group/rec.f...3d3f70a?hl=en&
>
>Seems like you could just add leeks to the pan after adding the milk.
>
You don't want to over cook them - braise whole leeks 15 minutes max.
http://www.wholefoodsmarket.com/reci...ips/leeks.html

"aem" > wrote
>
> We're currently working on a bottle of Black Bush that houseguests
> brought. Pretty nice stuff. -aem

Black Bush is very good stuff! Very expensive good stuff, but so smooth!

Charliam

In article 9>,
Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:

> I love carrots as long as they're not overcooked.

True! Soft but not mushy. :-)

> I usually cook in salted
> water, add a teaspoon or so of Splenda, a teaspoon of white vinegar, and
> either a sprinkling of mace OR a sprinkling of dillweed.

Sounds good. I'll sometimes add just a little bit of fresh grated ginger
and a smidgin of garlic. Usually tho' I'll just use butter, dillweed and
a little bit of lemon pepper. Lately I've been adding a lot of sesame
seeds to steamed veggies. They're fun!

>
> We're having a chuck pot roast for dinner. I added a couple of small
> potatoes, plenty of carrots, a bit of celery and wedges of onions.

Sounds hearty and delicious!

>
> This has been a "treat" day. Waffles and country ham for breakfast. :-)
>
> --
> Wayne Boatwright

I have some large ham slices in the freezer that I'm planning on making
into a ham and egg kind of morning! <G>

Anyhoo, thanks for the leek idea. Results in the jpeg below.

Grilled marinated New York Strip steak, stuffed italian mushrooms (made
with Italian sausage, fresh ground pork, sesame seeds, fresh basil, a
little extra garlic, minced celery and minced mushroom stems then
grilled) and the veggies are celery, leek and carrot, steamed then
treated lightly with melted butter, a little lemon pepper and sesame
seeds:

http://tinypic.com/4gzhmyf.jpg

I stocked up on about $50.00 worth of that steak when it was $4.99 per
lb. over Labor day! :-)
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

OmManiPadmeOmelet wrote:
> In article 9>,
> Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
>
> > I love carrots as long as they're not overcooked.
>
> True! Soft but not mushy. :-)
>
> > I usually cook in salted
> > water, add a teaspoon or so of Splenda, a teaspoon of white vinegar, and
> > either a sprinkling of mace OR a sprinkling of dillweed.

Carrots are one of the few things that salt does nothing good for,
imho. I much prefer to cook them with a shake or two of sugar. As to
spices, mace or dill are good, so are cumin or nutmeg or ginger. -aem

In article . com>,
"aem" > wrote:

> OmManiPadmeOmelet wrote:
> > In article 9>,
> > Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
> >
> > > I love carrots as long as they're not overcooked.
> >
> > True! Soft but not mushy. :-)
> >
> > > I usually cook in salted
> > > water, add a teaspoon or so of Splenda, a teaspoon of white vinegar, and
> > > either a sprinkling of mace OR a sprinkling of dillweed.
>
> Carrots are one of the few things that salt does nothing good for,
> imho. I much prefer to cook them with a shake or two of sugar. As to
> spices, mace or dill are good, so are cumin or nutmeg or ginger. -aem

I agree with the above except for sugar. <G>
imho Carrots are sweet enough on their own!

I like 'em buttered. ;-d
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

Oh pshaw, on Mon 18 Sep 2006 11:03:32a, OmManiPadmeOmelet meant to say...

> In article 9>,
> Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
>
>> I love carrots as long as they're not overcooked.
>
> True! Soft but not mushy. :-)
>
>> I usually cook in salted
>> water, add a teaspoon or so of Splenda, a teaspoon of white vinegar, and
>> either a sprinkling of mace OR a sprinkling of dillweed.
>
> Sounds good. I'll sometimes add just a little bit of fresh grated ginger
> and a smidgin of garlic. Usually tho' I'll just use butter, dillweed and
> a little bit of lemon pepper. Lately I've been adding a lot of sesame
> seeds to steamed veggies. They're fun!
>
>>
>> We're having a chuck pot roast for dinner. I added a couple of small
>> potatoes, plenty of carrots, a bit of celery and wedges of onions.
>
> Sounds hearty and delicious!
>
>>
>> This has been a "treat" day. Waffles and country ham for breakfast. :-)
>>
>> --
>> Wayne Boatwright
>
> I have some large ham slices in the freezer that I'm planning on making
> into a ham and egg kind of morning! <G>
>
> Anyhoo, thanks for the leek idea. Results in the jpeg below.
>
> Grilled marinated New York Strip steak, stuffed italian mushrooms (made
> with Italian sausage, fresh ground pork, sesame seeds, fresh basil, a
> little extra garlic, minced celery and minced mushroom stems then
> grilled) and the veggies are celery, leek and carrot, steamed then
> treated lightly with melted butter, a little lemon pepper and sesame
> seeds:
>
> http://tinypic.com/4gzhmyf.jpg

Your platter of food looks delicious! Haven't had stuffed mushrooms in
ages, and I love them. I often put toasted sesame seeds in green beans.

> I stocked up on about $50.00 worth of that steak when it was $4.99 per
> lb. over Labor day! :-)

I did that when Fry's had a sale on ribeyes (both bone-in and boneless). I
put ten in the freezer. I grilled one on Saturday and it was actually
better than the ones I usually get at the butcher.

--
Wayne Boatwright @¿@¬
_____________________

Wayne Boatwright wrote:
> Oh pshaw, on Mon 18 Sep 2006 11:03:32a, OmManiPadmeOmelet meant to say...
>
>
For some reason, this one did not show up on my browser...
I found it on Google groups when was trying to find my pic URL for an
e-mail list. <G>

I personally find Sesame seeds to be VERY versatile! I use them in a
lot of veggie dishes, salads, and even on top of grilled meats in the
Hamilton contact grill.

> > Anyhoo, thanks for the leek idea. Results in the jpeg below.
> >
> > Grilled marinated New York Strip steak, stuffed italian mushrooms (made
> > with Italian sausage, fresh ground pork, sesame seeds, fresh basil, a
> > little extra garlic, minced celery and minced mushroom stems then
> > grilled) and the veggies are celery, leek and carrot, steamed then
> > treated lightly with melted butter, a little lemon pepper and sesame
> > seeds:
> >
> > http://tinypic.com/4gzhmyf.jpg
>
> Your platter of food looks delicious! Haven't had stuffed mushrooms in
> ages, and I love them. I often put toasted sesame seeds in green beans.

Been there. :-)

Even canned cut or french cut green beans with sliced mushrooms and
Sesame seeds can make a very special side dish!

>
> > I stocked up on about $50.00 worth of that steak when it was $4.99 per
> > lb. over Labor day! :-)
>
> I did that when Fry's had a sale on ribeyes (both bone-in and boneless). I
> put ten in the freezer. I grilled one on Saturday and it was actually
> better than the ones I usually get at the butcher.
>
> --
> Wayne Boatwright @¿@¬
> _____________________

Oh pshaw, on Thu 21 Sep 2006 10:12:38a, meant to say...

> For some reason, this one did not show up on my browser...
> I found it on Google groups when was trying to find my pic URL for an
> e-mail list. <G>
>
> I personally find Sesame seeds to be VERY versatile! I use them in a
> lot of veggie dishes, salads, and even on top of grilled meats in the
> Hamilton contact grill.

So many uses for the little buggers. I like them on chicken and pork. One
of my favorites is wings with an asian style sticky sauce and lots of seeds.
Also a salad of wild greens, oranges, a mild vinaigrette with a dash of
sesame oil and seeds. Also a nice addition to peanut butter cookies.

--
Wayne Boatwright
__________________________________________________

The right to revolt has sources deep in our
history. --William O. Douglas

Wayne Boatwright wrote on 21 Sep 2006 in rec.food.cooking

> Oh pshaw, on Thu 21 Sep 2006 10:12:38a, meant to say...
>
> > For some reason, this one did not show up on my browser...
> > I found it on Google groups when was trying to find my pic URL for
> > an e-mail list. <G>
> >
> > I personally find Sesame seeds to be VERY versatile! I use them in a
> > lot of veggie dishes, salads, and even on top of grilled meats in
> > the Hamilton contact grill.
>
> So many uses for the little buggers. I like them on chicken and pork.
> One of my favorites is wings with an asian style sticky sauce and
> lots of seeds. Also a salad of wild greens, oranges, a mild
> vinaigrette with a dash of sesame oil and seeds. Also a nice addition
> to peanut butter cookies.
>

I feel the same way you do about sesame seeds, but for sliced almonds
instead. It's not that sesame seed are lacking, but they don't seem to
have any taste to me. So they fall into the simply for decoration
category to me.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan

Mr Libido Incognito wrote:

> I feel the same way you do about sesame seeds, but for sliced almonds
> instead. It's not that sesame seed are lacking, but they don't seem to
> have any taste to me. So they fall into the simply for decoration
> category to me.
>
> Curiosity killed the cat, but for a while I was a suspect
>
> -Alan

They're great when they're toasted or roasted. My favorite part of
toast in the morning is the sesame seed top. Great contrast to honey.

Greg Zywicki

Oh pshaw, on Fri 22 Sep 2006 04:22:10a, Mr Libido Incognito meant to say...

> Wayne Boatwright wrote on 21 Sep 2006 in rec.food.cooking
>
>> Oh pshaw, on Thu 21 Sep 2006 10:12:38a, meant to say...
>>
>> > For some reason, this one did not show up on my browser...
>> > I found it on Google groups when was trying to find my pic URL for
>> > an e-mail list. <G>
>> >
>> > I personally find Sesame seeds to be VERY versatile! I use them in a
>> > lot of veggie dishes, salads, and even on top of grilled meats in
>> > the Hamilton contact grill.
>>
>> So many uses for the little buggers. I like them on chicken and pork.
>> One of my favorites is wings with an asian style sticky sauce and
>> lots of seeds. Also a salad of wild greens, oranges, a mild
>> vinaigrette with a dash of sesame oil and seeds. Also a nice addition
>> to peanut butter cookies.
>>
>
> I feel the same way you do about sesame seeds, but for sliced almonds
> instead. It's not that sesame seed are lacking, but they don't seem to
> have any taste to me. So they fall into the simply for decoration
> category to me.
>

Have you tried toasting the sesame seeds first, Alan? I find them somewhat
bland if they're raw, but toasted that add a very nutty flavor. I also ike
the sliced almonds, but toast them for the same reason. Same for pecans
and walnuts.

--
Wayne Boatwright @¿@¬
_____________________

In article 9>,
Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:

> Oh pshaw, on Thu 21 Sep 2006 10:12:38a, meant to say...
>
> > For some reason, this one did not show up on my browser...
> > I found it on Google groups when was trying to find my pic URL for an
> > e-mail list. <G>
> >
> > I personally find Sesame seeds to be VERY versatile! I use them in a
> > lot of veggie dishes, salads, and even on top of grilled meats in the
> > Hamilton contact grill.
>
> So many uses for the little buggers. I like them on chicken and pork. One
> of my favorites is wings with an asian style sticky sauce and lots of seeds.
> Also a salad of wild greens, oranges, a mild vinaigrette with a dash of
> sesame oil and seeds.

Sounds wonderful. :-)

I like they way they "pop" between my teeth. <G>
I used a bunch yesterday in the kraut and cabbage dish I made.

I get them in 5 lb. bags for $7.50 at the Oriental market and keep them
in the freezer. I have a 10 oz. shaker jar I re-fill as needed.

> Also a nice addition to peanut butter cookies.

Sounds good! I've never tried them as a cookie topping!

Try them on Omelets........ ;-d
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article >,
Mr Libido Incognito > wrote:

> Wayne Boatwright wrote on 21 Sep 2006 in rec.food.cooking
>
> > Oh pshaw, on Thu 21 Sep 2006 10:12:38a, meant to say...
> >
> > > For some reason, this one did not show up on my browser...
> > > I found it on Google groups when was trying to find my pic URL for
> > > an e-mail list. <G>
> > >
> > > I personally find Sesame seeds to be VERY versatile! I use them in a
> > > lot of veggie dishes, salads, and even on top of grilled meats in
> > > the Hamilton contact grill.
> >
> > So many uses for the little buggers. I like them on chicken and pork.
> > One of my favorites is wings with an asian style sticky sauce and
> > lots of seeds. Also a salad of wild greens, oranges, a mild
> > vinaigrette with a dash of sesame oil and seeds. Also a nice addition
> > to peanut butter cookies.
> >
>
> I feel the same way you do about sesame seeds, but for sliced almonds
> instead. It's not that sesame seed are lacking, but they don't seem to
> have any taste to me. So they fall into the simply for decoration
> category to me.

Are you using toasted or fresh?

The ones I get at the oriental market are toasted.
They are very flavorful!
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

Oh pshaw, on Fri 22 Sep 2006 11:50:06a, OmManiPadmeOmelet meant to say...

> In article 9>,
> Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
>
>> Oh pshaw, on Thu 21 Sep 2006 10:12:38a, meant to say...
>>
>> > For some reason, this one did not show up on my browser...
>> > I found it on Google groups when was trying to find my pic URL for
>> > an e-mail list. <G>
>> >
>> > I personally find Sesame seeds to be VERY versatile! I use them in a
>> > lot of veggie dishes, salads, and even on top of grilled meats in the
>> > Hamilton contact grill.
>>
>> So many uses for the little buggers. I like them on chicken and pork.
>> One of my favorites is wings with an asian style sticky sauce and lots
>> of seeds. Also a salad of wild greens, oranges, a mild vinaigrette
>> with a dash of sesame oil and seeds.
>
> Sounds wonderful. :-)
>
> I like they way they "pop" between my teeth. <G>
> I used a bunch yesterday in the kraut and cabbage dish I made.
>
> I get them in 5 lb. bags for $7.50 at the Oriental market and keep them
> in the freezer. I have a 10 oz. shaker jar I re-fill as needed.

I didn't know you could get them so reasonably priced. I'll have to check
out the asian market downtown.

>> Also a nice addition to peanut butter cookies.

> Sounds good! I've never tried them as a cookie topping!

Actually, I put them *in* the cookie dough, but they'd make a nice topping,
too.

> Try them on Omelets........ ;-d

Uh, no, I don't think so. I'm very fussy about what I don't put in
omelettes. :-)

--
Wayne Boatwright @¿@¬
_____________________

In article >,
Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:

> > I like they way they "pop" between my teeth. <G>
> > I used a bunch yesterday in the kraut and cabbage dish I made.
> >
> > I get them in 5 lb. bags for $7.50 at the Oriental market and keep them
> > in the freezer. I have a 10 oz. shaker jar I re-fill as needed.
>
> I didn't know you could get them so reasonably priced. I'll have to check
> out the asian market downtown.

Awesme. :-) I can use them more often at this price! Check the bulk
items.

>
> >> Also a nice addition to peanut butter cookies.
>
> > Sounds good! I've never tried them as a cookie topping!
>
> Actually, I put them *in* the cookie dough, but they'd make a nice topping,
> too.
>
> > Try them on Omelets........ ;-d
>
> Uh, no, I don't think so. I'm very fussy about what I don't put in
> omelettes. :-)

<lol> Okay. I just really love toasted sesame seeds!
IMHO just about anything goes in Omelets. I use leftovers a LOT!
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson