.. . . is going to be the protein in tonight's din-din. I picked up some
snow pea pods, some fresh ginger; I've got just enough broccoli. I'll
make something wonderful for us. Rice or fine noodles? I'm thinking
fine noodles; maybe angel hair, even. Yeah, that's the ticket.

I believe I'll go and get things under way.
--
-Barb, Mother Superior, HOSSSPoJ
Check my new ride: http://www.jamlady.eboard.com

"Melba's Jammin'" > wrote in message
...
>. . . is going to be the protein in tonight's din-din. I picked up some
> snow pea pods, some fresh ginger; I've got just enough broccoli. I'll
> make something wonderful for us. Rice or fine noodles? I'm thinking
> fine noodles; maybe angel hair, even. Yeah, that's the ticket.
>
> I believe I'll go and get things under way.
> --
> -Barb, Mother Superior, HOSSSPoJ
> Check my new ride: http://www.jamlady.eboard.com


Making a stir fry? then Sticky Rice is in order.

:-)

Dimitri

On May 28, 3:09*pm, Melba's Jammin' >
wrote:
> . . . is going to be the protein in tonight's din-din. *I picked up some
> snow pea pods, some fresh ginger; I've got just enough broccoli. *I'll
> make something wonderful for us. *Rice or fine noodles? *I'm thinking
> fine noodles; maybe angel hair, even. *Yeah, that's the ticket.
>
Funny, I snagged some snowpeas at a good price today, too, and figured
I'd stirfry them with ginger, a few mushrooms ... and shrimp and maybe
some canned water chestnuts.. With rice. -aem

Melba's Jammin' wrote:
> . . . is going to be the protein in tonight's din-din.

Without a bone it's not a chop... odds are what you have is not even
pork meat from a part of the pig used to cut pork chops... without the
bone I seriously doubt you have loin or shoulder, the only two pork
sections used to cut chops. You very likely have pork *sirloin*
cutlets.
Scroll down: http://www.foodsubs.com/MeatPorkLoin.html

In article >,
Melba's Jammin' > wrote:

> . . . is going to be the protein in tonight's din-din. I picked up some
> snow pea pods, some fresh ginger; I've got just enough broccoli. I'll
> make something wonderful for us. Rice or fine noodles? I'm thinking
> fine noodles; maybe angel hair, even. Yeah, that's the ticket.
>
> I believe I'll go and get things under way.

Blech! I used too much ginger (grated on a microplane grater). And I
had some green onions that were remarkably *tough.* Who's ever heard of
tough green onions? Not me.

Rob thought it was good. Sometimes I think he says stuff like that so
he doesn't get stuck cooking for himself.

I cooked vermicelli and pan-fried it before dumping the pork stuff on
top.

Pics have been posted to my site below.

--
-Barb, Mother Superior, HOSSSPoJ
Check my new ride: http://www.jamlady.eboard.com