I had a recipe by that name from the local newspaper but couldn't find
it when i was dreaming up tonight's supper. The concept was stir fried
vegetables mixed with some narrow egg noodles and piled on a plate.

What I did: Mixed some egg noodle dough using semolina, egg, water,
salt, oil. I let it rest for an hour.

I thinly sliced a thick boneless pork chop and put it into a marinade of
sesame oil, garlic, soy sauce. While it was marinating I set a pot of
water to heat and boil and rolled the dough very thinly and cut pieces
about 12-15" long and about 1/16" wide.

I stir-fried five green onions cut into 1/2" pieces, some snow peapods
cut into thirds, some sliced baby portobella mushrooms, removed them
from the skillet and stir-fried the pork pieces. I set that pan aside,
stirred in some oyster sauce and cooked the noodles for about 2 minutes.
Water chestnuts were in the original recipe for this concoction and I
would have used them if I'd had them.

I drained the noodles and combined them with the meat and vegetable
mixture in the pan and then put them on our plates and we ate 'em up.
It was very good. A tossed mixed green salad accompanied it.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com; I Think I've Seen it All, 2/24/2008

Melba's Jammin' wrote:
> I had a recipe by that name from the local newspaper but couldn't find
> it when i was dreaming up tonight's supper.
>
> I stir-fried five green onions cut into 1/2" pieces, some snow peapods
> cut into thirds, some sliced baby portobella mushrooms, removed them
> from the skillet and stir-fried the pork pieces. I set that pan aside,
> stirred in some oyster sauce and cooked the noodles for about 2 minutes.
> Water chestnuts were in the original recipe for this concoction and I
> would have used them if I'd had them.


Wow, are you sure we weren't twins separated at birth?
(Just because you're
six inches taller and about 10 shades fairer doesn't mean it
couldn't have happened.)

We had fake Chinese, too. I had baked pork chops a few
nights ago with
homemade crumb crust, disappointingly bland, I thought.
Tonight I
rinsed off the crumbs, cut the chops into slivers, and stir
fried along
with sliced mushrooms, sliced green onion, and sugar snap
pea pods.
I wanted to use oyster sauce until I noticed mine was dated
"use by June 06."
so I seasoned with tamari soy, sesame oil, and hoisin and
served over
reheated leftover rice. It was quite nice and DH asked for
the rest of it
to be packed for his lunch tomorrow.

gloria p

Melba's Jammin' wrote:

> I had a recipe by that name from the local newspaper but couldn't find
> it when i was dreaming up tonight's supper. The concept was stir fried
> vegetables mixed with some narrow egg noodles and piled on a plate.
>
> What I did: Mixed some egg noodle dough using semolina, egg, water,
> salt, oil. I let it rest for an hour.

I cant imagine making noodles.

But good for you!
--
JL

p.s. i used to, still have a pasta board.
-
joe

>
> I thinly sliced a thick boneless pork chop and put it into a marinade of
> sesame oil, garlic, soy sauce. While it was marinating I set a pot of
> water to heat and boil and rolled the dough very thinly and cut pieces
> about 12-15" long and about 1/16" wide.
>
> I stir-fried five green onions cut into 1/2" pieces, some snow peapods
> cut into thirds, some sliced baby portobella mushrooms, removed them
> from the skillet and stir-fried the pork pieces. I set that pan aside,
> stirred in some oyster sauce and cooked the noodles for about 2 minutes.
> Water chestnuts were in the original recipe for this concoction and I
> would have used them if I'd had them.
>
> I drained the noodles and combined them with the meat and vegetable
> mixture in the pan and then put them on our plates and we ate 'em up.
> It was very good. A tossed mixed green salad accompanied it.

On Feb 28, 4:22 am, Joseph Littleshoes > wrote:

> p.s. i used to, still have a pasta board.
>
> joe

What's a pasta board, and how does one use it?

maxine in ri

In article
>,
Puester > wrote:

> Melba's Jammin' wrote:
> > I had a recipe by that name from the local newspaper but couldn't find
> > it when i was dreaming up tonight's supper.
> >
> > I stir-fried five green onions cut into 1/2" pieces, some snow peapods
> > cut into thirds, some sliced baby portobella mushrooms, removed them
> > from the skillet and stir-fried the pork pieces. I set that pan aside,
> > stirred in some oyster sauce and cooked the noodles for about 2 minutes.
> > Water chestnuts were in the original recipe for this concoction and I
> > would have used them if I'd had them.
>
>
> Wow, are you sure we weren't twins separated at birth? (Just because
> you're six inches taller and about 10 shades fairer doesn't mean it
> couldn't have happened.)

I should be so lucky as to have you as a sister.


> We had fake Chinese, too. I had baked pork chops a few nights ago
> with homemade crumb crust, disappointingly bland, I thought. Tonight
> I rinsed off the crumbs,

ROTFL!! Good for you. "Take that, you miserable bland hunk o' meat!"

> cut the chops into slivers, and stir fried
> along with sliced mushrooms, sliced green onion, and sugar snap pea
> pods. I wanted to use oyster sauce until I noticed mine was dated
> "use by June 06." so I seasoned with tamari soy, sesame oil, and
> hoisin and served over reheated leftover rice. It was quite nice and
> DH asked for the rest of it to be packed for his lunch tomorrow.

> gloria p

Heh! One thing I noticed is that these long noodles were very different
than the "long spaghetti" noodles I made once using all-purpose flour.
Now don't go saying, "Well, duh!" at me ‹ I expected that they would be
different; I just didn't realize how noticeable the difference would be.
These were much more like the wheat noodles I get in a bowl of mi at the
local Vietnamese place. Too bad they weren't open when you were here,
Gloria.

I'm really sorry now that I didn't take pictures.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com; I Think I've Seen it All, 2/24/2008

In article >,
Joseph Littleshoes > wrote:

> Melba's Jammin' wrote:
>
> > I had a recipe by that name from the local newspaper but couldn't find
> > it when i was dreaming up tonight's supper. The concept was stir fried
> > vegetables mixed with some narrow egg noodles and piled on a plate.
> >
> > What I did: Mixed some egg noodle dough using semolina, egg, water,
> > salt, oil. I let it rest for an hour.
>
> I cant imagine making noodles.
>
> But good for you!
> --
> JL
>
> p.s. i used to, still have a pasta board.
> -
> joe

I don't know what a pasta board is, Joe.

I mix my dough, whether with semolina or with all-purpose, in the food
processor because it has to be very stiff in order to roll thinly and
cut neatly in my pasta machine (Atlas 150; it's a roller style, not an
extruder).

My mom made homemade egg noodles occasionally for chicken soup and I
like to do the same. I usually make many batches in December and/or
January, dry them, and store in a tin for use throughout the year. This
year, I have already made a serious dent in my stash because we've had
such crappy cold weather that required soup to comfort. :-)
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com; I Think I've Seen it All, 2/24/2008

In article 1>,
"Michael \"Dog3\"" > wrote:

> Melba's Jammin' > dropped this
> : in
> rec.food.cooking
>
> >
> > What I did: Mixed some egg noodle dough using semolina, egg, water,
> > salt, oil. I let it rest for an hour.
>
> Hmmm... egg noodles. And home made at that. Never used egg noodles in a
> stir fry (type) dish.

Think lo mein-like. Or like the wheat noodles in Vietnamese soup.


> > I thinly sliced a thick boneless pork chop and put it into a marinade
> > of sesame oil, garlic, soy sauce. While it was marinating I set a
> > pot of water to heat and boil and rolled the dough very thinly and cut
> > pieces about 12-15" long and about 1/16" wide.
(snippage)
> Got any left overs? I know I'll have the munchies soon and this sounds
> good.
>
> Michael

No leftovers. Sorry. It was good.
I've just rolled, cut, and cooked some more for use with clam sauce. (I
eat breakfast late and lunch early.) It was good. Would have been
better if I'd had fresh parsley.

I still have a gob of dough left to do something with.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com; I Think I've Seen it All, 2/24/2008

Melba's Jammin' wrote:
> In article >,
> Joseph Littleshoes > wrote:
>
>> Melba's Jammin' wrote:
>>
>>> I had a recipe by that name from the local newspaper but couldn't find
>>> it when i was dreaming up tonight's supper. The concept was stir fried
>>> vegetables mixed with some narrow egg noodles and piled on a plate.
>>>
>>> What I did: Mixed some egg noodle dough using semolina, egg, water,
>>> salt, oil. I let it rest for an hour.
>> I cant imagine making noodles.
>>
>> But good for you!
>> --
>> JL
>>
>> p.s. i used to, still have a pasta board.
>> -
>> joe
>
> I don't know what a pasta board is, Joe.
>
> I mix my dough, whether with semolina or with all-purpose, in the food
> processor because it has to be very stiff in order to roll thinly and
> cut neatly in my pasta machine (Atlas 150; it's a roller style, not an
> extruder).
>
> My mom made homemade egg noodles occasionally for chicken soup and I
> like to do the same. I usually make many batches in December and/or
> January, dry them, and store in a tin for use throughout the year. This
> year, I have already made a serious dent in my stash because we've had
> such crappy cold weather that required soup to comfort. :-)

By golly, us too. It got down to nearly 40F last night, we nearly froze.
Probably would have if it hadn't been for the dawg. :-})

On 2008-02-28, Melba's Jammin' > wrote:

> It was very good. A tossed mixed green salad accompanied it.

I'm assuming it's the salad the made it a fake Chinese meal. The stir-fry
sounded quite tasty and not unlike 90% of all Chinese food I've ever tried.

nb

In article >,
George Shirley > wrote:

> Melba's Jammin' wrote:

> > My mom made homemade egg noodles occasionally for chicken soup and I
> > like to do the same. I usually make many batches in December and/or
> > January, dry them, and store in a tin for use throughout the year. This
> > year, I have already made a serious dent in my stash because we've had
> > such crappy cold weather that required soup to comfort. :-)
>
> By golly, us too. It got down to nearly 40F last night, we nearly froze.
> Probably would have if it hadn't been for the dawg. :-})

You wimp! I don't even put on a coat at 40F.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com; I Think I've Seen it All, 2/24/2008

Melba's Jammin' > wrote in
:

> In article >,
> George Shirley > wrote:
>
>> Melba's Jammin' wrote:
>
>> > My mom made homemade egg noodles occasionally for chicken soup and
>> > I like to do the same. I usually make many batches in December
>> > and/or January, dry them, and store in a tin for use throughout the
>> > year. This year, I have already made a serious dent in my stash
>> > because we've had such crappy cold weather that required soup to
>> > comfort. :-)
>>
>> By golly, us too. It got down to nearly 40F last night, we nearly
>> froze. Probably would have if it hadn't been for the dawg. :-})
>
> You wimp! I don't even put on a coat at 40F.

40F is summer temps.... Up here at 40F my mailman/woman is in his/her
shorts.

--

The house of the burning beet-Alan

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

Melba's Jammin' wrote:

> In article >,
> George Shirley > wrote:
>
>> Melba's Jammin' wrote:
>
>> > My mom made homemade egg noodles occasionally for chicken soup and I
>> > like to do the same. I usually make many batches in December and/or
>> > January, dry them, and store in a tin for use throughout the year. This
>> > year, I have already made a serious dent in my stash because we've had
>> > such crappy cold weather that required soup to comfort. :-)
>>
>> By golly, us too. It got down to nearly 40F last night, we nearly froze.
>> Probably would have if it hadn't been for the dawg. :-})
>
> You wimp! I don't even put on a coat at 40F.

Coat? What's a coat?

--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

Melba's Jammin' wrote:
> In article >,
> George Shirley > wrote:
>
>> Melba's Jammin' wrote:
>
>>> My mom made homemade egg noodles occasionally for chicken soup and I
>>> like to do the same. I usually make many batches in December and/or
>>> January, dry them, and store in a tin for use throughout the year. This
>>> year, I have already made a serious dent in my stash because we've had
>>> such crappy cold weather that required soup to comfort. :-)
>> By golly, us too. It got down to nearly 40F last night, we nearly froze.
>> Probably would have if it hadn't been for the dawg. :-})
>
> You wimp! I don't even put on a coat at 40F.

Yeah but you're descended from folks who used to run around nekkid in
the winter anyway. I'm just a wimp southron boy whose ancestors crossed
the Bering LandBridge eons ago to get away from the cold.

It is a beautiful day down here today, about 65F with a bright sun, a
light wind from the NW, flowers are blooming, grass is starting to green
up, etc. I'm very close to declaring it spring.

"George Shirley" > ha scritto nel messaggio
...

> It is a beautiful day down here today, about 65F with a bright sun, a
> light wind from the NW, flowers are blooming, grass is starting to green
> up, etc. I'm very close to declaring it spring.

I already did. I don't know the temperature, but the air coming in the
window of the car was wet and soft as I hadn't felt it in months and I
cried, "That's spring, by George!"

In article >,
notbob > wrote:

> On 2008-02-28, Melba's Jammin' > wrote:
>
> > It was very good. A tossed mixed green salad accompanied it.
>
> I'm assuming it's the salad the made it a fake Chinese meal. The stir-fry
> sounded quite tasty and not unlike 90% of all Chinese food I've ever tried.
>
> nb

I wonder if it wasn't the egg noodles in the original recipe that were
the qualifier, nb. It used short, narrow, thin egg noodles -- soup
noodles. I've never seen that kind of noodle in a Chinese stir fry.
Long like lo mein, yes, but not short. <shrug> Oooh it was tasty.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com; I Think I've Seen it All, 2/24/2008

Melba's Jammin' wrote:
> In article >,
> Joseph Littleshoes > wrote:
>
>
>>Melba's Jammin' wrote:
>>
>>
>>>I had a recipe by that name from the local newspaper but couldn't find
>>>it when i was dreaming up tonight's supper. The concept was stir fried
>>>vegetables mixed with some narrow egg noodles and piled on a plate.
>>>
>>>What I did: Mixed some egg noodle dough using semolina, egg, water,
>>>salt, oil. I let it rest for an hour.
>>
>>I cant imagine making noodles.
>>
>>But good for you!
>>--
>>JL
>>
>>p.s. i used to, still have a pasta board.
>>-
>>joe
>
>
> I don't know what a pasta board is, Joe.

It can be something so simple as a sheet of planed board, not unlike a
bread or pastry board or even a larger wooden chopping board, i have an
old one about 3 x 5 feet made of glued together or mortised & pinioned
(iirc) so it don't warp and which is set up and pasta dough is made &
rolled out on and folded and then cut on the board. It is really only
useful if making large amounts of fresh pasta.
--
JL
>
> I mix my dough, whether with semolina or with all-purpose, in the food
> processor because it has to be very stiff in order to roll thinly and
> cut neatly in my pasta machine (Atlas 150; it's a roller style, not an
> extruder).
>
> My mom made homemade egg noodles occasionally for chicken soup and I
> like to do the same. I usually make many batches in December and/or
> January, dry them, and store in a tin for use throughout the year. This
> year, I have already made a serious dent in my stash because we've had
> such crappy cold weather that required soup to comfort. :-)