Arri London > wrote in :

> will be:
>
> Lentil and lamb stew (lamb neck pieces, green lentils, onions, garlic,
> oregano, salt, pepper and olive oil)
>
> Cucumber salad (sliced cucumbers, plain yoghurt, salt, pepper, dill and
> chives)
>
> Homemade pita bread (flour, water, olive oil, salt and yeast...cooked in
> large frying pan)
>
> My mother's favourite parsnip puree (parsnips, carrots, apples, sugar,
> nutmeg and salt)
>
> And yours?

the last of my smoked pork butt served in a crusty bun with ball park
mustard and kraut.

--

The house of the burning beet-Alan

will be:

Lentil and lamb stew (lamb neck pieces, green lentils, onions, garlic,
oregano, salt, pepper and olive oil)

Cucumber salad (sliced cucumbers, plain yoghurt, salt, pepper, dill and
chives)

Homemade pita bread (flour, water, olive oil, salt and yeast...cooked in
large frying pan)

My mother's favourite parsnip puree (parsnips, carrots, apples, sugar,
nutmeg and salt)

And yours?

Arri London wrote:
> will be:
>
> Lentil and lamb stew (lamb neck pieces, green lentils, onions, garlic,
> oregano, salt, pepper and olive oil)
>
> Cucumber salad (sliced cucumbers, plain yoghurt, salt, pepper, dill
> and chives)
>
> Homemade pita bread (flour, water, olive oil, salt and yeast...cooked
> in large frying pan)
>
> My mother's favourite parsnip puree (parsnips, carrots, apples, sugar,
> nutmeg and salt)
>
> And yours?

Late afternoon lunch.......

Braised country style pork ribs, pulled and stuffed into pablano peppers and
then cooked in the braising juice. Topped with cheese. Pseudo Mexican
fare.

kili

Arri London > wrote in :

> will be:
>
> Lentil and lamb stew (lamb neck pieces, green lentils, onions, garlic,
> oregano, salt, pepper and olive oil)
>
> Cucumber salad (sliced cucumbers, plain yoghurt, salt, pepper, dill
and
> chives)
>
> Homemade pita bread (flour, water, olive oil, salt and yeast...cooked
in
> large frying pan)
>
> My mother's favourite parsnip puree (parsnips, carrots, apples, sugar,
> nutmeg and salt)
>
> And yours?

The last of the free-range eggs and a banana-raspberry-coconut smoothie.
Maybe some leftover ginger rice if I'm still hungry.

Sarah

On Sun 10 Aug 2008 10:16:03a, Arri London told us...

> will be:
>
> Lentil and lamb stew (lamb neck pieces, green lentils, onions, garlic,
> oregano, salt, pepper and olive oil)
>
> Cucumber salad (sliced cucumbers, plain yoghurt, salt, pepper, dill and
> chives)
>
> Homemade pita bread (flour, water, olive oil, salt and yeast...cooked in
> large frying pan)
>
> My mother's favourite parsnip puree (parsnips, carrots, apples, sugar,
> nutmeg and salt)
>
> And yours?

We haven't had breafast yet, but we're going out for that. We've several
major projects to accomplish today, so lunch will be whatever sandwiches we
come up with.

I'm planning to put together a beef pot pie w/top and bottom crust, for
dinner. I have a large chunk of leftover roast beef that I will cut in
cubes, leftover gravy, carrots, potatoes, green peas, green beans, pearl
onions, and white turnip.

--
Date: Sunday, Aug(VIII) 10th(X),2008(MMVIII)

*******************************************
Countdown till Labor Day
3wks 13hrs 39mins
*******************************************
On an electrician's truck: Let Us
Remove Your Shorts
*******************************************

"kilikini" > wrote in
:

> Arri London wrote:
>> will be:
>>
>> Lentil and lamb stew (lamb neck pieces, green lentils, onions,
>> garlic, oregano, salt, pepper and olive oil)
>>
>> Cucumber salad (sliced cucumbers, plain yoghurt, salt, pepper, dill
>> and chives)
>>
>> Homemade pita bread (flour, water, olive oil, salt and yeast...cooked
>> in large frying pan)
>>
>> My mother's favourite parsnip puree (parsnips, carrots, apples,
>> sugar, nutmeg and salt)
>>
>> And yours?
>
> Late afternoon lunch.......
>
> Braised country style pork ribs, pulled and stuffed into pablano
> peppers and then cooked in the braising juice. Topped with cheese.
> Pseudo Mexican fare.

Again, marry me?

(Or at least give me something akin to a recipe here :>)

Saerah

On Aug 10, 10:16*am, Arri London > wrote:
>
> And yours?

Picked up some fresh chow mein noodles at the asian market yesterday,
so it'll be Musgovian chow mein for us: leftover soy sauce chicken,
bit of leftover steak, onion, bit of green pepper, few pieces of bok
choy, handfuls of bean sprouts. I have a salt and ground Sichuan
peppercorns mix that I may sprinkle on while cooking the vegetables. -
aem

sarah gray wrote:
> "kilikini" > wrote in
> :
>
>> Arri London wrote:
>>> will be:
>>>
>>> Lentil and lamb stew (lamb neck pieces, green lentils, onions,
>>> garlic, oregano, salt, pepper and olive oil)
>>>
>>> Cucumber salad (sliced cucumbers, plain yoghurt, salt, pepper, dill
>>> and chives)
>>>
>>> Homemade pita bread (flour, water, olive oil, salt and
>>> yeast...cooked in large frying pan)
>>>
>>> My mother's favourite parsnip puree (parsnips, carrots, apples,
>>> sugar, nutmeg and salt)
>>>
>>> And yours?
>>
>> Late afternoon lunch.......
>>
>> Braised country style pork ribs, pulled and stuffed into pablano
>> peppers and then cooked in the braising juice. Topped with cheese.
>> Pseudo Mexican fare.
>
> Again, marry me?
>
> (Or at least give me something akin to a recipe here :>)
>
> Saerah

I'm kinda wingin' this one, because I've never stuffed a pepper with braised
pork, but here's the breakdown on the braising liquid:

1/4 cup chopped onion
1/2 cup chopped celery
1 cup ketchup
1/2 cup water
1/4 cup lemon juice
2 tbsp. brown sugar
2 tbsp. Worcestershire sauce
2 tbsp. vinegar
1 tbsp. mustard
1/2 tsp. salt
1/4 tsp. pepper

The Country style ribs we picked up are basically a cut up pork butt, so
they do pull when they get tender. I've got them in the oven at 275
degrees. I'm only going to keep them in the oven for about 2 hours, pull
the meat, nix the bone (obviously) and then stuff the peppers. I'll put
everything back in the oven (including the sauce), for about 45 minutes.

It's an experiment. We'll see.

kili

On Aug 10, 1:01*pm, aem > wrote:
> On Aug 10, 10:16*am, Arri London > wrote:
>
>
>
> > And yours?
>
> Picked up some fresh chow mein noodles at the asian market yesterday,
> so it'll be *Musgovian chow mein for us: *leftover soy sauce chicken,
> bit of leftover steak, onion, bit of green pepper, few pieces of bok
> choy, handfuls of bean sprouts. *I have a salt and ground Sichuan
> peppercorns mix that I may sprinkle on while cooking the vegetables. *-
> aem

Please , , , what is Musgovian? (I DID Google it!)
Lynn in Fargo

Lynn from Fargo wrote:
> On Aug 10, 1:01 pm, aem > wrote:
>> On Aug 10, 10:16 am, Arri London > wrote:
>>
>>
>>
>>> And yours?
>>
>> Picked up some fresh chow mein noodles at the asian market yesterday,
>> so it'll be Musgovian chow mein for us: leftover soy sauce chicken,
>> bit of leftover steak, onion, bit of green pepper, few pieces of bok
>> choy, handfuls of bean sprouts. I have a salt and ground Sichuan
>> peppercorns mix that I may sprinkle on while cooking the vegetables.
>> - aem
>
> Please , , , what is Musgovian? (I DID Google it!)
> Lynn in Fargo

Must-go-vian. A term for food that has to get used up.

kili

"kilikini" > wrote in
:

> sarah gray wrote:
>> "kilikini" > wrote in
>> :
>>
>>> Arri London wrote:
>>>> will be:
>>>>
>>>> Lentil and lamb stew (lamb neck pieces, green lentils, onions,
>>>> garlic, oregano, salt, pepper and olive oil)
>>>>
>>>> Cucumber salad (sliced cucumbers, plain yoghurt, salt, pepper, dill
>>>> and chives)
>>>>
>>>> Homemade pita bread (flour, water, olive oil, salt and
>>>> yeast...cooked in large frying pan)
>>>>
>>>> My mother's favourite parsnip puree (parsnips, carrots, apples,
>>>> sugar, nutmeg and salt)
>>>>
>>>> And yours?
>>>
>>> Late afternoon lunch.......
>>>
>>> Braised country style pork ribs, pulled and stuffed into pablano
>>> peppers and then cooked in the braising juice. Topped with cheese.
>>> Pseudo Mexican fare.
>>
>> Again, marry me?
>>
>> (Or at least give me something akin to a recipe here :>)
>>
>> Saerah
>
> I'm kinda wingin' this one, because I've never stuffed a pepper with
> braised pork, but here's the breakdown on the braising liquid:
>
> 1/4 cup chopped onion
> 1/2 cup chopped celery
> 1 cup ketchup
> 1/2 cup water
> 1/4 cup lemon juice
> 2 tbsp. brown sugar
> 2 tbsp. Worcestershire sauce
> 2 tbsp. vinegar
> 1 tbsp. mustard
> 1/2 tsp. salt
> 1/4 tsp. pepper
>
> The Country style ribs we picked up are basically a cut up pork butt,
> so they do pull when they get tender. I've got them in the oven at
> 275 degrees. I'm only going to keep them in the oven for about 2
> hours, pull the meat, nix the bone (obviously) and then stuff the
> peppers. I'll put everything back in the oven (including the sauce),
> for about 45 minutes.
>
> It's an experiment. We'll see.
>
> kili
>
>
>

Yeah, I was mainly wondering what you were raising the pork in. I
suually do beer+ whatever I happen to think of and rub the pork with
lots of seasoning, and do a bbq sauce type thing near the end. good, but
I'm bored with it

Saerah

On Aug 10, 11:55*am, Lynn from Fargo > wrote:
>
> Please , , , what is Musgovian? (I DID Google it!)
> Lynn *in Fargo

Hehe, learned this one here in rfc; don't know where else it's used.
It's all those bits and pieces that "must go" from your 'fridge. -aem

"sarah gray" > wrote in message
02...
> "kilikini" > wrote in
> :
>
>> sarah gray wrote:
>>> "kilikini" > wrote in
>>> :
>>>
>>>> Arri London wrote:
>>>>> will be:
>>>>>
>>>>> Lentil and lamb stew (lamb neck pieces, green lentils, onions,
>>>>> garlic, oregano, salt, pepper and olive oil)
>>>>>
>>>>> Cucumber salad (sliced cucumbers, plain yoghurt, salt, pepper, dill
>>>>> and chives)
>>>>>
>>>>> Homemade pita bread (flour, water, olive oil, salt and
>>>>> yeast...cooked in large frying pan)
>>>>>
>>>>> My mother's favourite parsnip puree (parsnips, carrots, apples,
>>>>> sugar, nutmeg and salt)
>>>>>
>>>>> And yours?
>>>>
>>>> Late afternoon lunch.......
>>>>
>>>> Braised country style pork ribs, pulled and stuffed into pablano
>>>> peppers and then cooked in the braising juice. Topped with cheese.
>>>> Pseudo Mexican fare.
>>>
>>> Again, marry me?
>>>
>>> (Or at least give me something akin to a recipe here :>)
>>>
>>> Saerah
>>
>> I'm kinda wingin' this one, because I've never stuffed a pepper with
>> braised pork, but here's the breakdown on the braising liquid:
>>
>> 1/4 cup chopped onion
>> 1/2 cup chopped celery
>> 1 cup ketchup
>> 1/2 cup water
>> 1/4 cup lemon juice
>> 2 tbsp. brown sugar
>> 2 tbsp. Worcestershire sauce
>> 2 tbsp. vinegar
>> 1 tbsp. mustard
>> 1/2 tsp. salt
>> 1/4 tsp. pepper
>>
>> The Country style ribs we picked up are basically a cut up pork butt,
>> so they do pull when they get tender. I've got them in the oven at
>> 275 degrees. I'm only going to keep them in the oven for about 2
>> hours, pull the meat, nix the bone (obviously) and then stuff the
>> peppers. I'll put everything back in the oven (including the sauce),
>> for about 45 minutes.
>>
>> It's an experiment. We'll see.
>>
>> kili
>>
>>
>>
>
> Yeah, I was mainly wondering what you were raising the pork in. I
> suually do beer+ whatever I happen to think of and rub the pork with
> lots of seasoning, and do a bbq sauce type thing near the end. good, but
> I'm bored with it
>

I cannot imagine how such highbrow "cooking" could bore you. My goodness.
Braising fatty cuts of pork in beer! Your culinary skills clearly match your
moneymaking skills, and rival your reasoning skills.

"kilikini" > wrote in message
...
> Arri London wrote:
>> will be:
>>
>> Lentil and lamb stew (lamb neck pieces, green lentils, onions, garlic,
>> oregano, salt, pepper and olive oil)
>>
>> Cucumber salad (sliced cucumbers, plain yoghurt, salt, pepper, dill
>> and chives)
>>
>> Homemade pita bread (flour, water, olive oil, salt and yeast...cooked
>> in large frying pan)
>>
>> My mother's favourite parsnip puree (parsnips, carrots, apples, sugar,
>> nutmeg and salt)
>>
>> And yours?
>
> Late afternoon lunch.......
>
> Braised country style pork ribs, pulled and stuffed into pablano peppers
> and then cooked in the braising juice. Topped with cheese. Pseudo
> Mexican fare.
>

No kidding.

"cybercat" > wrote in
:

>
> "sarah gray" > wrote in message
> 02...
>> "kilikini" > wrote in
>> :
>>
>>> sarah gray wrote:
>>>> "kilikini" > wrote in
>>>> :
>>>>
>>>>> Arri London wrote:
>>>>>> will be:
>>>>>>
>>>>>> Lentil and lamb stew (lamb neck pieces, green lentils, onions,
>>>>>> garlic, oregano, salt, pepper and olive oil)
>>>>>>
>>>>>> Cucumber salad (sliced cucumbers, plain yoghurt, salt, pepper,
>>>>>> dill and chives)
>>>>>>
>>>>>> Homemade pita bread (flour, water, olive oil, salt and
>>>>>> yeast...cooked in large frying pan)
>>>>>>
>>>>>> My mother's favourite parsnip puree (parsnips, carrots, apples,
>>>>>> sugar, nutmeg and salt)
>>>>>>
>>>>>> And yours?
>>>>>
>>>>> Late afternoon lunch.......
>>>>>
>>>>> Braised country style pork ribs, pulled and stuffed into pablano
>>>>> peppers and then cooked in the braising juice. Topped with
>>>>> cheese. Pseudo Mexican fare.
>>>>
>>>> Again, marry me?
>>>>
>>>> (Or at least give me something akin to a recipe here :>)
>>>>
>>>> Saerah
>>>
>>> I'm kinda wingin' this one, because I've never stuffed a pepper with
>>> braised pork, but here's the breakdown on the braising liquid:
>>>
>>> 1/4 cup chopped onion
>>> 1/2 cup chopped celery
>>> 1 cup ketchup
>>> 1/2 cup water
>>> 1/4 cup lemon juice
>>> 2 tbsp. brown sugar
>>> 2 tbsp. Worcestershire sauce
>>> 2 tbsp. vinegar
>>> 1 tbsp. mustard
>>> 1/2 tsp. salt
>>> 1/4 tsp. pepper
>>>
>>> The Country style ribs we picked up are basically a cut up pork
>>> butt, so they do pull when they get tender. I've got them in the
>>> oven at 275 degrees. I'm only going to keep them in the oven for
>>> about 2 hours, pull the meat, nix the bone (obviously) and then
>>> stuff the peppers. I'll put everything back in the oven (including
>>> the sauce), for about 45 minutes.
>>>
>>> It's an experiment. We'll see.
>>>
>>> kili
>>>
>>>
>>>
>>
>> Yeah, I was mainly wondering what you were raising the pork in. I
>> suually do beer+ whatever I happen to think of and rub the pork with
>> lots of seasoning, and do a bbq sauce type thing near the end. good,
>> but I'm bored with it
>>
>
> I cannot imagine how such highbrow "cooking" could bore you. My
> goodness. Braising fatty cuts of pork in beer! Your culinary skills
> clearly match your moneymaking skills, and rival your reasoning
> skills.

Yeah, we can't all be out on the corner giving blow jobs to have money
take home to daddy.

I fail to see how braising something using beer as the main liquid is
somehow a sign of inferior kitchen skills.

Saerah

"cybercat" > wrote in
:

>
> "kilikini" > wrote in message
> ...
>> Arri London wrote:
>>> will be:
>>>
>>> Lentil and lamb stew (lamb neck pieces, green lentils, onions,
>>> garlic, oregano, salt, pepper and olive oil)
>>>
>>> Cucumber salad (sliced cucumbers, plain yoghurt, salt, pepper, dill
>>> and chives)
>>>
>>> Homemade pita bread (flour, water, olive oil, salt and
>>> yeast...cooked in large frying pan)
>>>
>>> My mother's favourite parsnip puree (parsnips, carrots, apples,
>>> sugar, nutmeg and salt)
>>>
>>> And yours?
>>
>> Late afternoon lunch.......
>>
>> Braised country style pork ribs, pulled and stuffed into pablano
>> peppers and then cooked in the braising juice. Topped with cheese.
>> Pseudo Mexican fare.
>>
>
> No kidding.
>
>
>

Right, it's not authentic unless you make it with something out of a
jar. And think that hunks of ginger in a bottled marinade equate to
fresh.

Saerah

"kilikini" > wrote in message
...
> sarah gray wrote:
>> "kilikini" > wrote in

<snip>

>>> Braised country style pork ribs, pulled and stuffed into pablano
>>> peppers and then cooked in the braising juice. Topped with cheese.
>>> Pseudo Mexican fare.
>>
>> Again, marry me?
>>
>> (Or at least give me something akin to a recipe here :>)
>>
>> Saerah
>
> I'm kinda wingin' this one, because I've never stuffed a pepper with
> braised pork, but here's the breakdown on the braising liquid:
>
> 1/4 cup chopped onion
> 1/2 cup chopped celery
> 1 cup ketchup
> 1/2 cup water
> 1/4 cup lemon juice
> 2 tbsp. brown sugar
> 2 tbsp. Worcestershire sauce
> 2 tbsp. vinegar
> 1 tbsp. mustard
> 1/2 tsp. salt
> 1/4 tsp. pepper
>
> The Country style ribs we picked up are basically a cut up pork butt, so
> they do pull when they get tender. I've got them in the oven at 275
> degrees. I'm only going to keep them in the oven for about 2 hours, pull
> the meat, nix the bone (obviously) and then stuff the peppers. I'll put
> everything back in the oven (including the sauce), for about 45 minutes.
>
> It's an experiment. We'll see.
>
> kili


Did you char and peel the poblanos first?

Dimitri

"sarah gray" > wrote in message
. 102...
> "cybercat" > wrote in
> :
>
>>
>> "sarah gray" > wrote in message
>> 02...
>>> "kilikini" > wrote in
>>> :
>>>
>>>> sarah gray wrote:
>>>>> "kilikini" > wrote in
>>>>> :
>>>>>
>>>>>> Arri London wrote:
>>>>>>> will be:
>>>>>>>
>>>>>>> Lentil and lamb stew (lamb neck pieces, green lentils, onions,
>>>>>>> garlic, oregano, salt, pepper and olive oil)
>>>>>>>
>>>>>>> Cucumber salad (sliced cucumbers, plain yoghurt, salt, pepper,
>>>>>>> dill and chives)
>>>>>>>
>>>>>>> Homemade pita bread (flour, water, olive oil, salt and
>>>>>>> yeast...cooked in large frying pan)
>>>>>>>
>>>>>>> My mother's favourite parsnip puree (parsnips, carrots, apples,
>>>>>>> sugar, nutmeg and salt)
>>>>>>>
>>>>>>> And yours?
>>>>>>
>>>>>> Late afternoon lunch.......
>>>>>>
>>>>>> Braised country style pork ribs, pulled and stuffed into pablano
>>>>>> peppers and then cooked in the braising juice. Topped with
>>>>>> cheese. Pseudo Mexican fare.
>>>>>
>>>>> Again, marry me?
>>>>>
>>>>> (Or at least give me something akin to a recipe here :>)
>>>>>
>>>>> Saerah
>>>>
>>>> I'm kinda wingin' this one, because I've never stuffed a pepper with
>>>> braised pork, but here's the breakdown on the braising liquid:
>>>>
>>>> 1/4 cup chopped onion
>>>> 1/2 cup chopped celery
>>>> 1 cup ketchup
>>>> 1/2 cup water
>>>> 1/4 cup lemon juice
>>>> 2 tbsp. brown sugar
>>>> 2 tbsp. Worcestershire sauce
>>>> 2 tbsp. vinegar
>>>> 1 tbsp. mustard
>>>> 1/2 tsp. salt
>>>> 1/4 tsp. pepper
>>>>
>>>> The Country style ribs we picked up are basically a cut up pork
>>>> butt, so they do pull when they get tender. I've got them in the
>>>> oven at 275 degrees. I'm only going to keep them in the oven for
>>>> about 2 hours, pull the meat, nix the bone (obviously) and then
>>>> stuff the peppers. I'll put everything back in the oven (including
>>>> the sauce), for about 45 minutes.
>>>>
>>>> It's an experiment. We'll see.
>>>>
>>>> kili
>>>>
>>>>
>>>>
>>>
>>> Yeah, I was mainly wondering what you were raising the pork in. I
>>> suually do beer+ whatever I happen to think of and rub the pork with
>>> lots of seasoning, and do a bbq sauce type thing near the end. good,
>>> but I'm bored with it
>>>
>>
>> I cannot imagine how such highbrow "cooking" could bore you. My
>> goodness. Braising fatty cuts of pork in beer! Your culinary skills
>> clearly match your moneymaking skills, and rival your reasoning
>> skills.
>
> Yeah, we can't all be out on the corner giving blow jobs to have money
> take home to daddy.
>
> I fail to see how braising something using beer as the main liquid is
> somehow a sign of inferior kitchen skills.
>

There you go! Now ask yourself what cooking skills had to do with the issue
at hand when you brought them up.

"cybercat" > wrote in
:

>
> "sarah gray" > wrote in message
> . 102...
>> "cybercat" > wrote in
>> :
>>
>>>
>>> "sarah gray" > wrote in message
>>> 02...
>>>> "kilikini" > wrote in
>>>> :
>>>>
>>>>> sarah gray wrote:
>>>>>> "kilikini" > wrote in
>>>>>> :
>>>>>>
>>>>>>> Arri London wrote:
>>>>>>>> will be:
>>>>>>>>
>>>>>>>> Lentil and lamb stew (lamb neck pieces, green lentils, onions,
>>>>>>>> garlic, oregano, salt, pepper and olive oil)
>>>>>>>>
>>>>>>>> Cucumber salad (sliced cucumbers, plain yoghurt, salt, pepper,
>>>>>>>> dill and chives)
>>>>>>>>
>>>>>>>> Homemade pita bread (flour, water, olive oil, salt and
>>>>>>>> yeast...cooked in large frying pan)
>>>>>>>>
>>>>>>>> My mother's favourite parsnip puree (parsnips, carrots, apples,
>>>>>>>> sugar, nutmeg and salt)
>>>>>>>>
>>>>>>>> And yours?
>>>>>>>
>>>>>>> Late afternoon lunch.......
>>>>>>>
>>>>>>> Braised country style pork ribs, pulled and stuffed into pablano
>>>>>>> peppers and then cooked in the braising juice. Topped with
>>>>>>> cheese. Pseudo Mexican fare.
>>>>>>
>>>>>> Again, marry me?
>>>>>>
>>>>>> (Or at least give me something akin to a recipe here :>)
>>>>>>
>>>>>> Saerah
>>>>>
>>>>> I'm kinda wingin' this one, because I've never stuffed a pepper
>>>>> with braised pork, but here's the breakdown on the braising
>>>>> liquid:
>>>>>
>>>>> 1/4 cup chopped onion
>>>>> 1/2 cup chopped celery
>>>>> 1 cup ketchup
>>>>> 1/2 cup water
>>>>> 1/4 cup lemon juice
>>>>> 2 tbsp. brown sugar
>>>>> 2 tbsp. Worcestershire sauce
>>>>> 2 tbsp. vinegar
>>>>> 1 tbsp. mustard
>>>>> 1/2 tsp. salt
>>>>> 1/4 tsp. pepper
>>>>>
>>>>> The Country style ribs we picked up are basically a cut up pork
>>>>> butt, so they do pull when they get tender. I've got them in the
>>>>> oven at 275 degrees. I'm only going to keep them in the oven for
>>>>> about 2 hours, pull the meat, nix the bone (obviously) and then
>>>>> stuff the peppers. I'll put everything back in the oven
>>>>> (including the sauce), for about 45 minutes.
>>>>>
>>>>> It's an experiment. We'll see.
>>>>>
>>>>> kili
>>>>>
>>>>>
>>>>>
>>>>
>>>> Yeah, I was mainly wondering what you were raising the pork in. I
>>>> suually do beer+ whatever I happen to think of and rub the pork
>>>> with lots of seasoning, and do a bbq sauce type thing near the end.
>>>> good, but I'm bored with it
>>>>
>>>
>>> I cannot imagine how such highbrow "cooking" could bore you. My
>>> goodness. Braising fatty cuts of pork in beer! Your culinary skills
>>> clearly match your moneymaking skills, and rival your reasoning
>>> skills.
>>
>> Yeah, we can't all be out on the corner giving blow jobs to have
>> money take home to daddy.
>>
>> I fail to see how braising something using beer as the main liquid is
>> somehow a sign of inferior kitchen skills.
>>
>
> There you go! Now ask yourself what cooking skills had to do with the
> issue at hand when you brought them up.
>
>
>

Because you have apparently very few skills in that arena, but brag as
if you did?

Saerah

Lynn from Fargo > wrote in news:9f0d25ad-224c-4a80-a1e6-
:

> On Aug 10, 1:01*pm, aem > wrote:
>> On Aug 10, 10:16*am, Arri London > wrote:
>>
>>
>>
>> > And yours?
>>
>> Picked up some fresh chow mein noodles at the asian market yesterday,
>> so it'll be *Musgovian chow mein for us: *leftover soy sauce chicken,
>> bit of leftover steak, onion, bit of green pepper, few pieces of bok
>> choy, handfuls of bean sprouts. *I have a salt and ground Sichuan
>> peppercorns mix that I may sprinkle on while cooking the vegetables. *-
>> aem
>
> Please , , , what is Musgovian? (I DID Google it!)
> Lynn in Fargo
>

mus go vian

stuff that must go...veggies on the verge of being not so good, left overs
approaching t5heir appointed chuck date and the like. Another way of
saying it woud be refridgerator clean out chow mein.

--

The house of the burning beet-Alan

sarah gray wrote:

>
> >> I fail to see how braising something using beer as the main liquid is
> >> somehow a sign of inferior kitchen skills.
> >>
> >
> > There you go! Now ask yourself what cooking skills had to do with the
> > issue at hand when you brought them up.
>
>
> Because you have apparently very few skills in that arena, but brag as
> if you did?

What's wrong with braising in beer? My mother is law used to make the best
ever Ox tail stew with beer. When I was in Denmark in June I had lamb
shanks braised in beer. They were wonderful. The gravy was rich and dark and
delicious.

Dave Smith > wrote in
:

> sarah gray wrote:
>
>>
>> >> I fail to see how braising something using beer as the main liquid
>> >> is somehow a sign of inferior kitchen skills.
>> >>
>> >
>> > There you go! Now ask yourself what cooking skills had to do with
>> > the issue at hand when you brought them up.
>>
>>
>> Because you have apparently very few skills in that arena, but brag
>> as if you did?
>
> What's wrong with braising in beer? My mother is law used to make the
> best ever Ox tail stew with beer. When I was in Denmark in June I had
> lamb shanks braised in beer. They were wonderful. The gravy was rich
> and dark and delicious.
>
>

She can't possibly object to the beer coming from a bottle/can

Saerah

"Dave Smith" > wrote in message
...
> sarah gray wrote:
>
>>
>> >> I fail to see how braising something using beer as the main liquid is
>> >> somehow a sign of inferior kitchen skills.
>> >>
>> >
>> > There you go! Now ask yourself what cooking skills had to do with the
>> > issue at hand when you brought them up.
>>
>>
>> Because you have apparently very few skills in that arena, but brag as
>> if you did?
>
> What's wrong with braising in beer? My mother is law used to make the
> best
> ever Ox tail stew with beer. When I was in Denmark in June I had lamb
> shanks braised in beer. They were wonderful. The gravy was rich and dark
> and
> delicious.
>

Not a thing wrong with braising in beer. Sarah is just an idiot.

"cybercat" > wrote in
:

>
> "Dave Smith" > wrote in message
> ...
>> sarah gray wrote:
>>
>>>
>>> >> I fail to see how braising something using beer as the main
>>> >> liquid is somehow a sign of inferior kitchen skills.
>>> >>
>>> >
>>> > There you go! Now ask yourself what cooking skills had to do with
>>> > the issue at hand when you brought them up.
>>>
>>>
>>> Because you have apparently very few skills in that arena, but brag
>>> as if you did?
>>
>> What's wrong with braising in beer? My mother is law used to make
>> the best
>> ever Ox tail stew with beer. When I was in Denmark in June I had
>> lamb shanks braised in beer. They were wonderful. The gravy was rich
>> and dark and
>> delicious.
>>
>
> Not a thing wrong with braising in beer. Sarah is just an idiot.
>
>
>

Hey, at least I have *reasons* to think you're a stupid asshat. You just
call people names because you're jealous of them.

Saerah

sarah gray wrote:

> "cybercat" > wrote in
> :
>
> >
> > "kilikini" > wrote in message
> > ...
> >> Arri London wrote:
> >>> will be:
> >>>
> >>> Lentil and lamb stew (lamb neck pieces, green lentils, onions,
> >>> garlic, oregano, salt, pepper and olive oil)
> >>>
> >>> Cucumber salad (sliced cucumbers, plain yoghurt, salt, pepper, dill
> >>> and chives)
> >>>
> >>> Homemade pita bread (flour, water, olive oil, salt and
> >>> yeast...cooked in large frying pan)
> >>>
> >>> My mother's favourite parsnip puree (parsnips, carrots, apples,
> >>> sugar, nutmeg and salt)
> >>>
> >>> And yours?
> >>
> >> Late afternoon lunch.......
> >>
> >> Braised country style pork ribs, pulled and stuffed into pablano
> >> peppers and then cooked in the braising juice. Topped with cheese.
> >> Pseudo Mexican fare.
> >>
> >
> > No kidding.
> >
> >
> >
>
> Right, it's not authentic unless you make it with something out of a
> jar. And think that hunks of ginger in a bottled marinade equate to
> fresh.


In regards to the cybernag's snarky comments one might reply "pot - kettle -
black" except that in her particular case her pot has a big fissure...

<chuckle>


--
Best
Greg

" I find Greg Morrow lowbrow, witless, and obnoxious. For him to claim that
we are some
kind of comedy team turns my stomach."
- "cybercat" to me on rec.food.cooking

Arri London wrote:

> will be:
>
> Lentil and lamb stew (lamb neck pieces, green lentils, onions, garlic,
> oregano, salt, pepper and olive oil)
>
> Cucumber salad (sliced cucumbers, plain yoghurt, salt, pepper, dill and
> chives)
>
> Homemade pita bread (flour, water, olive oil, salt and yeast...cooked in
> large frying pan)
>
> My mother's favourite parsnip puree (parsnips, carrots, apples, sugar,
> nutmeg and salt)
>
> And yours?

It was brunch...... bacon, sausage and freshly made muffins.

Dimitri wrote:
> "kilikini" > wrote in message
> ...
>> sarah gray wrote:
>>> "kilikini" > wrote in
>
> <snip>
>
>>>> Braised country style pork ribs, pulled and stuffed into pablano
>>>> peppers and then cooked in the braising juice. Topped with cheese.
>>>> Pseudo Mexican fare.
>>>
>>> Again, marry me?
>>>
>>> (Or at least give me something akin to a recipe here :>)
>>>
>>> Saerah
>>
>> I'm kinda wingin' this one, because I've never stuffed a pepper with
>> braised pork, but here's the breakdown on the braising liquid:
>>
>> 1/4 cup chopped onion
>> 1/2 cup chopped celery
>> 1 cup ketchup
>> 1/2 cup water
>> 1/4 cup lemon juice
>> 2 tbsp. brown sugar
>> 2 tbsp. Worcestershire sauce
>> 2 tbsp. vinegar
>> 1 tbsp. mustard
>> 1/2 tsp. salt
>> 1/4 tsp. pepper
>>
>> The Country style ribs we picked up are basically a cut up pork
>> butt, so they do pull when they get tender. I've got them in the
>> oven at 275 degrees. I'm only going to keep them in the oven for
>> about 2 hours, pull the meat, nix the bone (obviously) and then
>> stuff the peppers. I'll put everything back in the oven (including
>> the sauce), for about 45 minutes. It's an experiment. We'll see.
>>
>> kili
>
>
> Did you char and peel the poblanos first?
>
> Dimitri

No, and I should have. The skin is the largest problem with the recipe,
Dimitri. Hubby is orgasmic over it all, but the skin on the peppers is
tough. I should have thought of that, darn it.

kili

"kilikini" > wrote in news:g7nu21$ita$1
@news.datemas.de:

> Dimitri wrote:

<snip pork-a-liciousness>

>>
>>
>> Did you char and peel the poblanos first?
>>
>> Dimitri
>
> No, and I should have. The skin is the largest problem with the
recipe,
> Dimitri. Hubby is orgasmic over it all, but the skin on the peppers
is
> tough. I should have thought of that, darn it.
>

And this is how people come up with awesome recipes

Saerah

sarah gray wrote:
> "kilikini" > wrote in news:g7nu21$ita$1
> @news.datemas.de:
>
>> Dimitri wrote:
>
> <snip pork-a-liciousness>
>
>>>
>>>
>>> Did you char and peel the poblanos first?
>>>
>>> Dimitri
>>
>> No, and I should have. The skin is the largest problem with the
>> recipe, Dimitri. Hubby is orgasmic over it all, but the skin on the
>> peppers is tough. I should have thought of that, darn it.
>>
>
> And this is how people come up with awesome recipes
>
> Saerah

You are correct, my dear.

Hey, by the way, I'm so glad to see you posting again. I've really missed
you.

kili

"kilikini" > wrote in
:

> sarah gray wrote:
>> "kilikini" > wrote in news:g7nu21$ita$1
>> @news.datemas.de:
>>
>>> Dimitri wrote:
>>
>> <snip pork-a-liciousness>
>>
>>>>
>>>>
>>>> Did you char and peel the poblanos first?
>>>>
>>>> Dimitri
>>>
>>> No, and I should have. The skin is the largest problem with the
>>> recipe, Dimitri. Hubby is orgasmic over it all, but the skin on the
>>> peppers is tough. I should have thought of that, darn it.
>>>
>>
>> And this is how people come up with awesome recipes
>>
>> Saerah
>
> You are correct, my dear.
>
> Hey, by the way, I'm so glad to see you posting again. I've really
> missed you.
>

I'm glad to be back. (And glad to be so welcomed by you ! :>)

Saerah(mistakes in the kitchen and elsewhere are how we learn; Ellie
doesn't belive me on this yet...)

On Sun, 10 Aug 2008 19:36:31 GMT, sarah gray >
wrote:


>I fail to see how braising something using beer as the main liquid is
>somehow a sign of inferior kitchen skills.
>
>Saerah

Beer is actually the basis of one of the world's great peasant dishes,
Carbonades de Boeuf a la Flamande. Lots of onions go into it as
well, but beef and a good dark beer is the basis.

I first made this about 30 odd years ago, from the great Foods of the
World series. I took some into work for my lunch and let one of my
coworkers have a bite. She fell in love with it, and then decided to
make it for her father. He loved it too.

I haven't made it much since then. It is a great winter dish...that
needs long braising. Maybe this winter....

Christine

On Mon, 11 Aug 2008 01:35:06 GMT, sarah gray >
wrote:


>> Hey, by the way, I'm so glad to see you posting again. I've really
>> missed you.
>>
>
>I'm glad to be back. (And glad to be so welcomed by you ! :>)
>
>Saerah(mistakes in the kitchen and elsewhere are how we learn; Ellie
>doesn't belive me on this yet...)

I am glad to see Saerah back as well!!!!

Christine

Christine Dabney > wrote in
:

> On Mon, 11 Aug 2008 01:35:06 GMT, sarah gray >
> wrote:
>
>
>>> Hey, by the way, I'm so glad to see you posting again. I've really
>>> missed you.
>>>
>>
>>I'm glad to be back. (And glad to be so welcomed by you ! :>)
>>
>>Saerah(mistakes in the kitchen and elsewhere are how we learn; Ellie
>>doesn't belive me on this yet...)
>
> I am glad to see Saerah back as well!!!!
>
> Christine
>

ok, ok, you guys have me blushing now

Saerah

On Aug 10, 2:14*pm, "kilikini" > wrote:
> Lynn from Fargo wrote:
> > On Aug 10, 1:01 pm, aem > wrote:
> >> On Aug 10, 10:16 am, Arri London > wrote:
>
> >>> And yours?
>
> >> Picked up some fresh chow mein noodles at the asian market yesterday,
> >> so it'll be Musgovian chow mein for us: leftover soy sauce chicken,
> >> bit of leftover steak, onion, bit of green pepper, few pieces of bok
> >> choy, handfuls of bean sprouts. I have a salt and ground Sichuan
> >> peppercorns mix that I may sprinkle on while cooking the vegetables.
> >> - aem
>
> > Please , , , what is Musgovian? (I DID Google it!)
> > Lynn *in Fargo
>
> Must-go-vian. *A term for food that has to get used up.
>
> kili

AHA!!!!
Must go viand
?

As in [viand] French word for food!

On Sun 10 Aug 2008 07:08:01p, Christine Dabney told us...

> On Sun, 10 Aug 2008 19:36:31 GMT, sarah gray >
> wrote:
>
>
>>I fail to see how braising something using beer as the main liquid is
>>somehow a sign of inferior kitchen skills.
>>
>>Saerah
>
> Beer is actually the basis of one of the world's great peasant dishes,
> Carbonades de Boeuf a la Flamande. Lots of onions go into it as
> well, but beef and a good dark beer is the basis.
>
> I first made this about 30 odd years ago, from the great Foods of the
> World series. I took some into work for my lunch and let one of my
> coworkers have a bite. She fell in love with it, and then decided to
> make it for her father. He loved it too.
>
> I haven't made it much since then. It is a great winter dish...that
> needs long braising. Maybe this winter....
>
> Christine
>

I remember the first time I ever tasted this, over 40 years ago. Some
friends invited me for dinner and served this. I still make it
occasionally.

--
Date: Sunday, Aug 10,2008

*******************************************
Countdown till Labor Day
3wks 4hrs 30mins
*******************************************
From the Department of Redundancy
Department
*******************************************

On Sun 10 Aug 2008 07:24:49p, Lynn from Fargo told us...

> On Aug 10, 2:14*pm, "kilikini" > wrote:
>> Lynn from Fargo wrote:
>> > On Aug 10, 1:01 pm, aem > wrote:
>> >> On Aug 10, 10:16 am, Arri London > wrote:
>>
>> >>> And yours?
>>
>> >> Picked up some fresh chow mein noodles at the asian market yesterday,
>> >> so it'll be Musgovian chow mein for us: leftover soy sauce chicken,
>> >> bit of leftover steak, onion, bit of green pepper, few pieces of bok
>> >> choy, handfuls of bean sprouts. I have a salt and ground Sichuan
>> >> peppercorns mix that I may sprinkle on while cooking the vegetables.
>> >> - aem
>>
>> > Please , , , what is Musgovian? (I DID Google it!)
>> > Lynn *in Fargo
>>
>> Must-go-vian. *A term for food that has to get used up.
>>
>> kili
>
> AHA!!!!
> Must go viand
> ?
>
> As in [viand] French word for food!
>

You could say that. :-)

--
Date: Sunday, August(VIII) 10th(X),2008(MMVIII)

*******************************************
Countdown till Labor Day
3wks 4hrs 9mins
*******************************************
Bite me, it's fun.
*******************************************

"sarah gray" > wrote in message
. 102...
> "kilikini" > wrote in news:g7nu21$ita$1
> @news.datemas.de:
>
>> Dimitri wrote:
>
> <snip pork-a-liciousness>
>
>>>
>>>
>>> Did you char and peel the poblanos first?
>>>
>>> Dimitri
>>
>> No, and I should have. The skin is the largest problem with the
> recipe,
>> Dimitri. Hubby is orgasmic over it all, but the skin on the peppers
> is
>> tough. I should have thought of that, darn it.
>>
>
> And this is how people come up with awesome recipes
>
> Saerah

Amen - if you don't try something new you'll just end up in a rut.

Dimitri

"kilikini" > wrote in message
...
> Dimitri wrote:
>> "kilikini" > wrote in message
>> ...
>>> sarah gray wrote:
>>>> "kilikini" > wrote in
>>
>> <snip>
>>
>>>>> Braised country style pork ribs, pulled and stuffed into pablano
>>>>> peppers and then cooked in the braising juice. Topped with cheese.
>>>>> Pseudo Mexican fare.
>>>>
>>>> Again, marry me?
>>>>
>>>> (Or at least give me something akin to a recipe here :>)
>>>>
>>>> Saerah
>>>
>>> I'm kinda wingin' this one, because I've never stuffed a pepper with
>>> braised pork, but here's the breakdown on the braising liquid:
>>>
>>> 1/4 cup chopped onion
>>> 1/2 cup chopped celery
>>> 1 cup ketchup
>>> 1/2 cup water
>>> 1/4 cup lemon juice
>>> 2 tbsp. brown sugar
>>> 2 tbsp. Worcestershire sauce
>>> 2 tbsp. vinegar
>>> 1 tbsp. mustard
>>> 1/2 tsp. salt
>>> 1/4 tsp. pepper
>>>
>>> The Country style ribs we picked up are basically a cut up pork
>>> butt, so they do pull when they get tender. I've got them in the
>>> oven at 275 degrees. I'm only going to keep them in the oven for
>>> about 2 hours, pull the meat, nix the bone (obviously) and then
>>> stuff the peppers. I'll put everything back in the oven (including
>>> the sauce), for about 45 minutes. It's an experiment. We'll see.
>>>
>>> kili
>>
>>
>> Did you char and peel the poblanos first?
>>
>> Dimitri
>
> No, and I should have. The skin is the largest problem with the recipe,
> Dimitri. Hubby is orgasmic over it all, but the skin on the peppers is
> tough. I should have thought of that, darn it.
>
> kili

I can see why he liked it - it looks really great.

Dimitri