In article . com>,
Sheldon > wrote:

> Omelet wrote:
> >
> > when I make up a batch of chicken drumsticks, I'll generally
> > cook the whole 4 lb. bag that they come in. Cold meats are good for a
> > good 5 days refrigerated. I don't have as much time to cook during the
> > week as I do on weekends so I often cook ahead.
>
> Next time you buy a big package those thingies people call "boneless
> pork chops" ask that they send them through their cubing machine,
> cubed pork makes wonderful swiss steak. Or when you get home grind
> and form into ultra lean patties, then dredge in seasoned flour, egg,
> seasoned crumbs; and eat pan fried or 'chicken steak' them. Any LOs
> can keep a few days in the fridge or can be frozen.
>
> Sheldon

Not a bad idea... :-)
We've been eating more pork than beef lately due to the prices.
I'm getting those pork "trimmings" now for $.97 per lb. and I check them
more frequently since, in order to get the good ones, I have to be there
early and since I work nights, I can hit the store at 07:00.

This was my last pork trimming sco

http://i12.tinypic.com/4p3tqug.jpg

I'll purchase the less good cuts for making sausage.
--
Peace, Om

Remove _ to validate e-mails.

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

On Jun 9, 12:26?pm, "Nancy Young" > wrote:
> "Edwin Pawlowski" > wrote
>
> > "Nancy Young" > wrote in message
> >> , I haven't found much of a use for
> >> leftover pork chops, for whatever reason.
>
> > I'm not sure what you mean by "use". Door stop? Holiday decoration?
> > Origami?
>
> Heh, those might be uses for them.
>
> > We just re-heat them and eat them.
>
> I don't know, I guess the reheating seems to have a drying
> effect, that's why I thought reheat them under gravy.
>
> Leftover pork chops are just not my thing.

No need to reheat... remove the fillets, slice thin on the bias, pile
high on a hard roll slathered with mayo and heavily peppered... eat
with a good kosher pickle and a Dr. Brown's Cel-Ray.

Freeze the pork bones and toss into your next batch of stock or pasta
sauce.

Sheldon

In article om>,
Sheldon > wrote:

> Freeze the pork bones and toss into your next batch of stock or pasta
> sauce.
>
> Sheldon

<shocked look>

You make bone stock?

Since when? :-)
--
Peace, Om

Remove _ to validate e-mails.

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

On Jun 9, 12:59?pm, Omelet > wrote:
> In article om>,
>
> Sheldon > wrote:
> > Freeze the pork bones and toss into your next batch of stock or pasta
> > sauce.
>
> > Sheldon
>
> <shocked look>
>
> You make bone stock?
>
> Since when? :-)



Bones from cooked chops still contain lots of meat, essentially a
spare rib... they're an addition, an extra ingredient, not the main
event. But more often I'll use up an extra pork chop or two by
slicing the fillet and simmering the bone to make a small amount of an
oriental style stock for my ramen, then remove the bone and add the
sliced meat at the end.

No, I don't save gnawed chicken carcasses and spinal fluid laden backs
to make dumpster-garbage stock.

Btw, I discovered what I think is a worthwhile product to keep around
as a basis for quick oriental stir fry and soups; "Asparagus Stir
Fry", a frozen veggie product made exclusively for Wal-Mart... a 1lb
bag was 99 cents. Ingredients: asparagus, broccoli, carrots, yellow
squash, cauliflower, red peppers, sugar snap peas. Of course you can
add to it, whatever you like... I add sliced garlic, onion, celery,
and whatever other items I find that I deem appropriate.

Sheldon

"Nancy Young" > wrote in message
>
> I don't know, I guess the reheating seems to have a drying
> effect, that's why I thought reheat them under gravy.
>
> Leftover pork chops are just not my thing.

Reheating in an oven will dry them, but I've never had a problem in the
microwave. I also don't cook the chops past 140.

We intentionally make a couple extras for lunches. I like them cut at least
3/4" think preferably 1".
--
Ed
http://pages.cthome.net/edhome/

In article >,
Omelet > wrote:

> In article .com>,
> merryb > wrote:

> > So what's the diff between ravens & crows? I thought the names might
> > be a regional thing...
>
> Heh. Ravens are about twice the size of crows. ;-)

My dictionary says that a raven is a large crow. They are the same
genus and family. There are several species in the crow family.

"Nancy Young" > wrote in news:Q4ydnU-
:

> Leftover pork chops are just not my thing.
>
> nancy
>

Yeah there are no leftover pork chops at my house either...what a bizzare
concept...more pork chops than you can eat. Almost like saying they make
too much ice cream.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"hahabogus" > wrote

> "Nancy Young" > wrote

>> Leftover pork chops are just not my thing.

> Yeah there are no leftover pork chops at my house either...what a bizzare
> concept...more pork chops than you can eat. Almost like saying they make
> too much ice cream.

I know! There's never any leftover lobster, either!!

nancy

In article .com>,
Sheldon > wrote:

> On Jun 9, 12:59?pm, Omelet > wrote:
> > In article om>,
> >
> > Sheldon > wrote:
> > > Freeze the pork bones and toss into your next batch of stock or pasta
> > > sauce.
> >
> > > Sheldon
> >
> > <shocked look>
> >
> > You make bone stock?
> >
> > Since when? :-)
>
>
>
> Bones from cooked chops still contain lots of meat, essentially a
> spare rib... they're an addition, an extra ingredient, not the main
> event. But more often I'll use up an extra pork chop or two by
> slicing the fillet and simmering the bone to make a small amount of an
> oriental style stock for my ramen, then remove the bone and add the
> sliced meat at the end.
>
> No, I don't save gnawed chicken carcasses and spinal fluid laden backs
> to make dumpster-garbage stock.
>
> Btw, I discovered what I think is a worthwhile product to keep around
> as a basis for quick oriental stir fry and soups; "Asparagus Stir
> Fry", a frozen veggie product made exclusively for Wal-Mart... a 1lb
> bag was 99 cents. Ingredients: asparagus, broccoli, carrots, yellow
> squash, cauliflower, red peppers, sugar snap peas. Of course you can
> add to it, whatever you like... I add sliced garlic, onion, celery,
> and whatever other items I find that I deem appropriate.
>
> Sheldon

One of these days, I dare you to try making Asparagus stock out of the
tough part of the stems. ;-)
--
Peace, Om

Remove _ to validate e-mails.

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

In article >,
hahabogus > wrote:

> "Nancy Young" > wrote in news:Q4ydnU-
> :
>
> > Leftover pork chops are just not my thing.
> >
> > nancy
> >
>
> Yeah there are no leftover pork chops at my house either...what a bizzare
> concept...more pork chops than you can eat. Almost like saying they make
> too much ice cream.

<lol>!!!

Too true!

I just cooked two of the larger chops from my last "trimmings" haul,
lightly coated with shoyu and salt free lemon pepper. They are 1" thick
so about 1/2 of one filled me up. The rest of the meat is in the 'frige
for later noshing when I get hungry again.
--
Peace, Om

Remove _ to validate e-mails.

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

In article >,
"Nancy Young" > wrote:

> "hahabogus" > wrote
>
> > "Nancy Young" > wrote
>
> >> Leftover pork chops are just not my thing.
>
> > Yeah there are no leftover pork chops at my house either...what a bizzare
> > concept...more pork chops than you can eat. Almost like saying they make
> > too much ice cream.
>
> I know! There's never any leftover lobster, either!!
>
> nancy

Or shrimp.
--
Peace, Om

Remove _ to validate e-mails.

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

"merryb" > wrote in message
oups.com...
> On Jun 8, 4:53 pm, "Peter" > wrote:
>> "merryb" > wrote in message
>>
>> oups.com...
>>
>> > I agree- I think they are funny, even if they will eat ANYTHING! This
>> > last week, my hubby & I were in the yard, and noticed a huge crow
>> > sitting on the fence. Looked the other way for a sec, and turned to
>> > see it fly off with either a mouse or a mole in it's claws! They also
>> > like to harass eagles and hawks.
>>
>> They are always harassing the bald eagles and the bluejays near by.
>> Sometimes they are just quirky, and stare at me through the living room
>> window. Apparently they can be taught to speak quite easily when tamed.
>
> Funny- are you in the Pacific NW also? I like to watch them walk-
> kinda like chickens with their heads bobbing! But they do a service by
> cleaning up the roadkill-yuk!
> They do seem intelligent, tho.


I'm actualy in Atlantic Canada. Some studies I was reading lately suggest
they are one of the most intelligent animals around.

"Dan Abel" > wrote in message
...
> In article >,
> Omelet > wrote:
>
>> In article .com>,
>> merryb > wrote:
>
>> > So what's the diff between ravens & crows? I thought the names might
>> > be a regional thing...
>>
>> Heh. Ravens are about twice the size of crows. ;-)
>
> My dictionary says that a raven is a large crow. They are the same
> genus and family. There are several species in the crow family.

According to wikipedia, there are 10 north american species of the crow
family. a Raven is the largest.

On Jun 8, 11:20 pm, sf wrote:
> On Fri, 08 Jun 2007 20:16:38 -0700, merryb > wrote:
> >So what's the diff between ravens & crows? I thought the names might
> >be a regional thing...
>
> I love google:
>
> http://www.wisegeek.com/what-is-the-...a-raven-and-a-...
>
> http://qeok.com/birds/1682-qeok.html
>
> --
> See return address to reply by email

Thanks for the info- I just saw a woodpecker a bit ago. It was huge,
with a bright red head- possibly a Pileated Woodpecker? It was pecking
away at a tree about 5 feet from a relatively busy road, and probably
only 3 feet from the ground, and didn't seem to mind the traffic one
bit!

On Sat, 09 Jun 2007 16:52:58 -0700, merryb > wrote:

> I just saw a woodpecker a bit ago. It was huge,
>with a bright red head- possibly a Pileated Woodpecker?

A red headed woodpecker looks like http://tinyurl.com/3ctr3z .
Pileated looks more like it's wearing a red cap. Was it this one?
http://www.nashvillezoo.org/piciform...e.htm#pileated

--
See return address to reply by email

On Jun 9, 7:16?pm, "Peter" > wrote:
> "Dan Abel" > wrote in message
>
> ...
>
> > In article >,
> > Omelet > wrote:
>
> >> In article .com>,
> >> merryb > wrote:
>
> >> > So what's the diff between ravens & crows? I thought the names might
> >> > be a regional thing...
>
> >> Heh. Ravens are about twice the size of crows. ;-)
>
> > My dictionary says that a raven is a large crow. They are the same
> > genus and family. There are several species in the crow family.
>
> According to wikipedia, there are 10 north american species of the crow
> family. a Raven is the largest.

Search he http://www.audubon.org

Sheldon

wrote:
> I cooked 3 pork chops last night and have 2 left over....don't know why
> I didn't freeze 2 of them. Any suggestions for the two left over chops?
> I was thinking of chili but would appreciate your help and suggestions.
> TIA and enjoy the weekend.

My mother always chopped them up into bite-sized pieces and made
fried rice with them, with bean sprouts, eggs, onions, soy sauce,
garlic... Mmm, now I want some!

Serene

On Jun 9, 5:48 pm, sf wrote:
> On Sat, 09 Jun 2007 16:52:58 -0700, merryb > wrote:
> > I just saw a woodpecker a bit ago. It was huge,
> >with a bright red head- possibly a Pileated Woodpecker?
>
> A red headed woodpecker looks likehttp://tinyurl.com/3ctr3z.
> Pileated looks more like it's wearing a red cap. Was it this one?http://www.nashvillezoo.org/piciform...e.htm#pileated
>
> --
> See return address to reply by email

Yep- it was a Pileated one. Very cool! You guys are a wealth of
information- thanks for all the links, etc!