A large, thick sugar cured North Carolina country ham slice (soaked about 10
minutes in cold water to extrude some of the salt) pan fried for a couple of
minutes on each side. Creamers (tiny red new potatoes, boiled then tossed
in a medium white sauce with lots o' pepper) and steamed pole beans. Oh,
and skillet cornbread, yellow meal, no added sugar

How about you?

Jill

jmcquown wrote:
> A large, thick sugar cured North Carolina country ham slice (soaked
> about 10 minutes in cold water to extrude some of the salt) pan fried
> for a couple of minutes on each side. Creamers (tiny red new
> potatoes, boiled then tossed in a medium white sauce with lots o'
> pepper) and steamed pole beans. Oh, and skillet cornbread, yellow
> meal, no added sugar
> How about you?
>
> Jill

Nothing. I had a green salad & pasta salad for lunch that's still talking
back at me because of the onions and bell peppers. Ack! Why do I do that
to myself?????

You dinner sounds excellent. When I get those ham slices, I always soak
them as well, to get the salt out.

We're going over to my friend's house tomorrow and she told me that she's
serving a spiral ham. I haven't had one of those in AGES! Pork,
ironically, is one of the few meats I'm allowed to eat, so I'm looking
forward to this. She wanted to grill, but it's supposed to rain tomorrow.
Ham works for me!

My night will be spent making blueberry muffins for dessert tomorrow. I've
had a nap today, so I'm literally "up" for it. :~)

kili

Michael "Dog3" > wrote:
> "jmcquown" >
> : in rec.food.cooking
>
> > A large, thick sugar cured North Carolina country ham slice (soaked
> > about 10 minutes in cold water to extrude some of the salt) pan
> > fried for a couple of minutes on each side. Creamers (tiny red new
> > potatoes, boiled then tossed in a medium white sauce with lots o'
> > pepper) and steamed pole beans. Oh, and skillet cornbread, yellow
> > meal, no added sugar
> >
> > How about you?
>
> I bought the ingredients and stuff to do a smoked meat loaf. If I
> don't get to it tomorrow, I'll do it Sunday. If I don't do the
> meatloaf tomorrow I'll opt for the original plan of burgers and
> bratwurst. Are you going to be able to eat that ham... in your
> delicate condition
>
> Michael

Yep! I'm back on regular food, avoiding all nuts & seeds, of course I
was more concerned about the cornbread but I used a fine ground meal so it
should be okay.

Jill

On Jul 3, 6:44�pm, "jmcquown" > wrote:
> A large, thick sugar cured North Carolina country ham slice (soaked about 10
> minutes in cold water to extrude some of the salt) pan fried for a couple of
> minutes on each side. �Creamers (tiny red new potatoes, boiled then tossed
> in a medium white sauce with lots o' pepper) and steamed pole beans. �Oh,
> and skillet cornbread, yellow meal, no added sugar
>
> How about you?

I adlibbed tonight.

Velvetized Orange Beef with Oniions & Mushrooms... was going to cook
up some rice but had yellow rice w/black beans yesterday.

This is a winner:
http://i26.tinypic.com/108ekbc.jpg

This is very easy, don't even need a wok, anyone interested I'll post
my recipe.

---

jmcquown said...

> A large, thick sugar cured North Carolina country ham slice (soaked
> about 10 minutes in cold water to extrude some of the salt) pan fried
> for a couple of minutes on each side. Creamers (tiny red new potatoes,
> boiled then tossed in a medium white sauce with lots o' pepper) and
> steamed pole beans. Oh, and skillet cornbread, yellow meal, no added
> sugar
>
> How about you?
>
> Jill


We're BBQ (grilling) chicken in L.A. Got avocados on the kitchen counter
for tomorrow's guacamole.

Andy

"jmcquown" > wrote in message
. ..
>A large, thick sugar cured North Carolina country ham slice (soaked about
>10 minutes in cold water to extrude some of the salt) pan fried for a
>couple of minutes on each side. Creamers (tiny red new potatoes, boiled
>then tossed in a medium white sauce with lots o' pepper) and steamed pole
>beans. Oh, and skillet cornbread, yellow meal, no added sugar
>
> How about you?
>
> Jill


Grilled Teriyaki Chicken, sticky rice, garlic spinach stir fry, tossed
salad.

and a nice glass of Chives on the rocks.

;-)


--
Old Scoundrel

(AKA Dimitri)

Dimitri > wrote:
> "jmcquown" > wrote in message
> . ..
> > A large, thick sugar cured North Carolina country ham slice (soaked
> > about 10 minutes in cold water to extrude some of the salt) pan
> > fried for a couple of minutes on each side. Creamers (tiny red new
> > potatoes, boiled then tossed in a medium white sauce with lots o'
> > pepper) and steamed pole beans. Oh, and skillet cornbread, yellow
> > meal, no added sugar
> >
> > How about you?
> >
> > Jill
>
>
> Grilled Teriyaki Chicken, sticky rice, garlic spinach stir fry, tossed
> salad.
>
> and a nice glass of Chives on the rocks.
>
> ;-)

Chives on the rocks? Hmmm, how many glasses was that again?

jmcquown wrote:
> A large, thick sugar cured North Carolina country ham slice (soaked
> about 10 minutes in cold water to extrude some of the salt) pan fried
> for a couple of minutes on each side. Creamers (tiny red new potatoes,
> boiled then tossed in a medium white sauce with lots o' pepper) and
> steamed pole beans. Oh, and skillet cornbread, yellow meal, no added
> sugar
>
> How about you?
>
> Jill

Baked chicken thighs, peas with ranch dressing and cashews, garlic bread
and clementines for dessert.

"jmcquown" > wrote in message
. ..
> Dimitri > wrote:
>> "jmcquown" > wrote in message
>> . ..
>> > A large, thick sugar cured North Carolina country ham slice (soaked
>> > about 10 minutes in cold water to extrude some of the salt) pan
>> > fried for a couple of minutes on each side. Creamers (tiny red new
>> > potatoes, boiled then tossed in a medium white sauce with lots o'
>> > pepper) and steamed pole beans. Oh, and skillet cornbread, yellow
>> > meal, no added sugar How about you?
>> >
>> > Jill
>>
>>
>> Grilled Teriyaki Chicken, sticky rice, garlic spinach stir fry, tossed
>> salad.
>>
>> and a nice glass of Chives on the rocks.
>>
>> ;-)
>
> Chives on the rocks? Hmmm, how many glasses was that again?


DUH.....

Chivas Regal LOL


--
Old Scoundrel

(AKA Dimitri)

On Jul 3, 7:32�pm, "Dimitri" > wrote:
> "jmcquown" > wrote in message
>
> . ..
>
> >A large, thick sugar cured North Carolina country ham slice (soaked about
> >10 minutes in cold water to extrude some of the salt) pan fried for a
> >couple of minutes on each side. �Creamers (tiny red new potatoes, boiled
> >then tossed in a medium white sauce with lots o' pepper) and steamed pole
> >beans. �Oh, and skillet cornbread, yellow meal, no added sugar
>
> > How about you?
>
> > Jill
>
> Grilled Teriyaki Chicken, sticky rice, garlic spinach stir fry, tossed
> salad.
>
> and a nice glass of Chives on the rocks.

Um, I'm sure you meant Chivas.

http://www.chivascircle.com


---

On Jul 3, 4:23*pm, Sheldon > wrote:
>
> I adlibbed tonight.
>
> Velvetized Orange Beef with Oniions & Mushrooms... was going to cook
> up some rice but had yellow rice w/black beans yesterday.
> ....
> This is very easy, don't even need a wok, anyone interested I'll post
> my recipe.
>
Yes please. Velvetized? You mean you partially cooked it in warm oil
or water before finishing with a hot stir fry? Orange zest? Dried
tangerine peel?

Here I'm going to fake a dish called katsu don to use up leftover
tonkatsu. -aem

jmcquown wrote:
>
> A large, thick sugar cured North Carolina country ham slice (soaked about 10
> minutes in cold water to extrude some of the salt) pan fried for a couple of
> minutes on each side. Creamers (tiny red new potatoes, boiled then tossed
> in a medium white sauce with lots o' pepper) and steamed pole beans. Oh,
> and skillet cornbread, yellow meal, no added sugar
>
> How about you?
>
> Jill


Leftover meatloaf on a flour tortilla with lettuce, spring onion and
chile sauce (or maybe Worcester sauce).

On Thu 03 Jul 2008 04:32:13p, Dimitri told us...

>
> "jmcquown" > wrote in message
> . ..
>>A large, thick sugar cured North Carolina country ham slice (soaked about
>>10 minutes in cold water to extrude some of the salt) pan fried for a
>>couple of minutes on each side. Creamers (tiny red new potatoes, boiled
>>then tossed in a medium white sauce with lots o' pepper) and steamed pole
>>beans. Oh, and skillet cornbread, yellow meal, no added sugar
>>
>> How about you?
>>
>> Jill
>
>
> Grilled Teriyaki Chicken, sticky rice, garlic spinach stir fry, tossed
> salad.
>
> and a nice glass of Chives on the rocks.
>
> ;-)

Must make a very *green* drink! That's one I've yet to experience. :-)



--
Wayne Boatwright
-------------------------------------------
Thursday, 07(VII)/03(III)/08(MMVIII)
-------------------------------------------
-------------------------------------------
A cat is only domestic in so far as
suits its own needs.
-------------------------------------------

On Thu 03 Jul 2008 03:44:09p, jmcquown told us...

> A large, thick sugar cured North Carolina country ham slice (soaked
> about 10 minutes in cold water to extrude some of the salt) pan fried
> for a couple of minutes on each side. Creamers (tiny red new potatoes,
> boiled then tossed in a medium white sauce with lots o' pepper) and
> steamed pole beans. Oh, and skillet cornbread, yellow meal, no added
> sugar
>
> How about you?
>
> Jill
>

I haven't had country ham in so long that I'm really craving it. Your
dinner sounds delicious!

I was too lazy to make pizza dough, so bought some fresh dough locally.
I'm making a butter/white pizza with buttered dough, sun-dried tomatoes,
sliced mushrooms, slivered scallions, cooked and crumbled Italian sausage,
and blobs of ricotta.

I have to make the rub and prep the ribs for tommorrow, and will prep the
ingredients for a veggie macaroni salad.

--
Wayne Boatwright
-------------------------------------------
Thursday, 07(VII)/03(III)/08(MMVIII)
-------------------------------------------
-------------------------------------------
A cat is only domestic in so far as
suits its own needs.
-------------------------------------------

jmcquown wrote:
> A large, thick sugar cured North Carolina country ham slice (soaked
> about 10 minutes in cold water to extrude some of the salt) pan fried
> for a couple of minutes on each side. Creamers (tiny red new potatoes,
> boiled then tossed in a medium white sauce with lots o' pepper) and
> steamed pole beans. Oh, and skillet cornbread, yellow meal, no added
> sugar
>
> How about you?

Red beans and rice (vegetarian style), mustard greens, and salad.

Serene
--
"I think I have an umami receptor that has developed sentience." -- Stef

jmcquown wrote:
> A large, thick sugar cured North Carolina country ham slice (soaked
> about 10 minutes in cold water to extrude some of the salt) pan fried
> for a couple of minutes on each side. Creamers (tiny red new potatoes,
> boiled then tossed in a medium white sauce with lots o' pepper) and
> steamed pole beans. Oh, and skillet cornbread, yellow meal, no added
> sugar
>
> How about you?
>
> Jill

garlic, ginger and soy sauce marinated Keta salmon (fresh Keta was on
sale for $4.99#. Stocked the freezer) cooked on the gas grill. Zucchini
and yellow squash chunks, onion, garlic, green pepper, cherry tomatoes
(neighbor gave me a ton of them) and some had-to-be-used mushrooms all
sauteed together in olive oil with fresh basil, a little veggie broth
and a dash of Chenin Blanc. Home made cole slaw. Glass of Chenin Blanc
on the side. I'm still stuffed.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

In article >,
"jmcquown" > wrote:

> How about you?
>
> Jill

Pulled pork sandwiches on cheap hamburger buns; sauce was a mixture of
red bbq sauce and cider vinegar;
Sweet corn on the cob
Potato chips
Lemonade
--
-Barb, Mother Superior, HOSSSPoJ
rec.food.cooking
Preserved Fruit Administrator
"Always in a jam. Never in a stew." - Evergene

"jmcquown" > wrote in message
. ..
>A large, thick sugar cured North Carolina country ham slice (soaked about
>10 minutes in cold water to extrude some of the salt) pan fried for a
>couple of minutes on each side. Creamers (tiny red new potatoes, boiled
>then tossed in a medium white sauce with lots o' pepper) and steamed pole
>beans. Oh, and skillet cornbread, yellow meal, no added sugar
>
> How about you?
>
> Jill

My mom is visiting from PA this week, and tonight she and I went out to
dinner at a place down in our historic district:
http://www.johnnysbistro.net/. We had a selection of tapas, including
portabellos stuffed with goat cheese and topped with broiled shrimp, mini
crabcakes, bruschetta, seared sea scallops wrapped in bacon, and roasted red
pepper hummus with pita. We split a "dark side of the moon" cake (dark
chocolate cake layered with a chocolate mousse and covered in a rich
ganache) for dessert, and we both had wine (their wines are half price on
Wednesdays and Thursdays).

Mary

On Thu, 3 Jul 2008 18:44:09 -0400, "jmcquown" >
wrote:

>A large, thick sugar cured North Carolina country ham slice (soaked about 10
>minutes in cold water to extrude some of the salt) pan fried for a couple of
>minutes on each side. Creamers (tiny red new potatoes, boiled then tossed
>in a medium white sauce with lots o' pepper) and steamed pole beans. Oh,
>and skillet cornbread, yellow meal, no added sugar
>
>How about you?
>
Today was grandson's birthday. How cool is that - having July 3 as
your birthday? The day after is always holiday! Grandma, Pop, Dad,
Mom, Auntie and Erik (her fiance) went to our favorite pizza place...
it's a place my husband has gone to since he was 10, so it's like
dining with family. We even lucked into a favorite waitress who we've
known for 20+ years but only works "on call" now. Before our order
came, who walks in but our nephew and his GF, so we asked them to join
us. We went back home for a Zanze's cheesecake decorated with
birthday candles and to open presents. All in all it was a very good
evening.

Oh, we ordered Girabaldi pizza - which is ground chicken, mushrooms,
garlic and a light sprinkling of cheese. We also ordered a sausage
pizza for nephew's GF because she doesn't like mushrooms. No biggie,
more leftovers for us.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Jul 3, 8:12�pm, aem > wrote:
> On Jul 3, 4:23�pm, Sheldon > wrote:
>
> > I adlibbed tonight.
>
> > Velvetized Orange Beef with Oniions & Mushrooms... was going to cook
> > up some rice but had yellow rice w/black beans yesterday.
> > �....
> > This is very easy, don't even need a wok, anyone interested I'll post
> > my recipe.
>
> Yes please. �Velvetized? �You mean you partially cooked it in warm oil
> or water before finishing with a hot stir fry? �Orange zest? �Dried
> tangerine peel?
>
> Here I'm going to fake a dish called katsu don to use up leftover
> tonkatsu. � � -aem


Velvetized is to dust meat with cornstarch, this seals it so it
doesn't dry out during cooking (whether stir fried or deep fried), I
eyeballed about three Tbls. I used OJ for a marinade, with garlic,
soy sauce, a few drops of sesame oil, and white pepper... sat in a
covered glass bowl in the fridge about six hours. I used a pound of
top round trimmed of fat and sliced thin across the grain, and two
very large mild onions sliced into thick wedges. Stir fry the onions
first, with three cloves slivered garlic (I used a 14" SS fry pan).
When onions are slightly browned but still firm remove them. Then
stir fry the beef until barely cooked (still shows pink). Then add an
eight ounce can of mushrooms with liquid and add back the onions.
Cook until a glossy sauce forms from the corn starch coating, serve
immediately. Nothing is measured exact and feel free to adjust to
your personal taste... you may like hot pepper, sweet and sour (add
pineapple and green pepper. or any other ingredients, like broccoli,
snow peas, bok choy, whatever. I used what I had on hand. It
actually turned out better than from a Chinese restaurant... only
improvement if I had one of those tiny paper umbrellas. This was a
last minute decision with no real planning, as with much of my
everyday cooking. Originally I was simply going to s n' p and toss
that small hunk of defrosted round on the grill and have at it with
that left over yellow rice and black beans... that rice and beans is
still in the fridge, will probably end up as bird food, along with
three ears of corn I never got to eat... I have to stop buying the
baker's dozen and only buy six.

Sheldon wrote:
> On Jul 3, 8:12?pm, aem > wrote:
>> On Jul 3, 4:23?pm, Sheldon > wrote:
>>
>>> I adlibbed tonight.
>>
>>> Velvetized Orange Beef with Oniions & Mushrooms... was going to cook
>>> up some rice but had yellow rice w/black beans yesterday.
>>> ?....
>>> This is very easy, don't even need a wok, anyone interested I'll
>>> post my recipe.
>>
>> Yes please. ?Velvetized? ?You mean you partially cooked it in warm
>> oil or water before finishing with a hot stir fry? ?Orange zest?
>> ?Dried tangerine peel?
>>
>> Here I'm going to fake a dish called katsu don to use up leftover
>> tonkatsu. ? ? -aem
>
>
> Velvetized is to dust meat with cornstarch, this seals it so it
> doesn't dry out during cooking (whether stir fried or deep fried), I
> eyeballed about three Tbls. I used OJ for a marinade, with garlic,
> soy sauce, a few drops of sesame oil, and white pepper... sat in a
> covered glass bowl in the fridge about six hours. I used a pound of
> top round trimmed of fat and sliced thin across the grain, and two
> very large mild onions sliced into thick wedges. Stir fry the onions
> first, with three cloves slivered garlic (I used a 14" SS fry pan).
> When onions are slightly browned but still firm remove them. Then
> stir fry the beef until barely cooked (still shows pink). Then add an
> eight ounce can of mushrooms with liquid and add back the onions.
> Cook until a glossy sauce forms from the corn starch coating, serve
> immediately. Nothing is measured exact and feel free to adjust to
> your personal taste... you may like hot pepper, sweet and sour (add
> pineapple and green pepper. or any other ingredients, like broccoli,
> snow peas, bok choy, whatever. I used what I had on hand. It
> actually turned out better than from a Chinese restaurant... only
> improvement if I had one of those tiny paper umbrellas. This was a
> last minute decision with no real planning, as with much of my
> everyday cooking. Originally I was simply going to s n' p and toss
> that small hunk of defrosted round on the grill and have at it with
> that left over yellow rice and black beans... that rice and beans is
> still in the fridge, will probably end up as bird food, along with
> three ears of corn I never got to eat... I have to stop buying the
> baker's dozen and only buy six.

Interesting technique, Sheldon, I appreciate the input. I would never have
thought to coat meat with straight cornstarch to seal it, but it makes
sense. Thanks! I'm definitely going to try this.

kili

"jmcquown" > wrote in message
. ..
>A large, thick sugar cured North Carolina country ham slice (soaked about
>10 minutes in cold water to extrude some of the salt) pan fried for a
>couple of minutes on each side. Creamers (tiny red new potatoes, boiled
>then tossed in a medium white sauce with lots o' pepper) and steamed pole
>beans. Oh, and skillet cornbread, yellow meal, no added sugar
>
> How about you?
>
> Jill

My husband just returned from a 12 day trip, so we took our daughter to the
fair last night. He got a chicken kabob with peppers and onions first, then
we hit the pork chops on a stick. I didn't care for them much,
actually...they had a strange sweetness that was not to my liking. Next it
was roasted corn, and a lemonade. To finish it off we had a "Mexican funnel
cake", which was really a long churro, all coiled up on a plate! lol That
was topped with sliced strawberries and whipped cream. Decadent, but yummy.

kimberly

On Jul 4, 4:14*am, Sheldon > wrote:
>
> Velvetized is to dust meat with cornstarch, this seals it so it
> doesn't dry out during cooking (whether stir fried or deep fried),

Oh, okay, I use cornstarch like that all the time, just not used to
that term.
The recipe/process sounds fine to me. In particular, trying to avoid
overcooking the beef is a good idea, usually overlooked. I prefer top
sirloin to top round for stir fries, and I don't like canned
mushrooms, but those are just personal preferences. This time of year
when I'm picking oranges all the time I periodically dry some thin
orange peel pieces in the toaster oven and toss them into dishes like
this. Classic Chinese uses tangerine peel but orange is what I have,
so it's what I use. -aem

aem > wrote:

>On Jul 4, 4:14*am, Sheldon > wrote:

>> Velvetized is to dust meat with cornstarch, this seals it so it
>> doesn't dry out during cooking (whether stir fried or deep fried),

>Oh, okay, I use cornstarch like that all the time, just not used to
>that term.

This sounds like a more plausible form of velvetizing than
the partly-pre-cooking method of velvetizing mentioned here
a couple weeks ago.

Maybe sometime I will have to try both (along with a control
in which I do neither) and compare.

Steve

On Fri, 4 Jul 2008 17:52:02 +0000 (UTC), (Steve
Pope) wrote:


>This sounds like a more plausible form of velvetizing than
>the partly-pre-cooking method of velvetizing mentioned here
>a couple weeks ago.
>
>Maybe sometime I will have to try both (along with a control
>in which I do neither) and compare.
>
>Steve

Whether or not you believe it, the partially cooking is part of
velvetizing. At least all the sources that I have seen, say it is.

Christine

On Fri, 04 Jul 2008 11:57:34 -0600, Christine Dabney
> wrote:

>On Fri, 4 Jul 2008 17:52:02 +0000 (UTC), (Steve
>Pope) wrote:
>
>
>>This sounds like a more plausible form of velvetizing than
>>the partly-pre-cooking method of velvetizing mentioned here
>>a couple weeks ago.
>>
>>Maybe sometime I will have to try both (along with a control
>>in which I do neither) and compare.
>>
>>Steve
>
>Whether or not you believe it, the partially cooking is part of
>velvetizing. At least all the sources that I have seen, say it is.
>
>Christine

and they are chinese people, not some kook from long island.

your pal,
blake
** Posted from http://www.teranews.com **