Guy can't stop telling me how good the stew was tonight. It's almost
like "a sloppier version of stroganoff", he says, and I agree.

Pork necks were $1.29 a pound, so I bought three pounds or so. Browned
them in two batches in a Dutch oven and set them aside. In the same
pot, I sauteed two large sliced onions in a bit of olive oil, then
added the cloves from a whole head of garlic and about 3/4 pound of
mushrooms, sliced. A bit of salt and pepper.

Once the onions and mushrooms had sweated down a bit, I returned the
pork necks to the pot and added a cup of water. Baked, covered, at
275F for about 4 hours. Removed as many bones as I could (some tiny
bones remained -- annoying, but manageable), then added a half cup of
water, a half cup of sour cream, and a few tablespoons of butter/flour
roux. Heat through.

Served it over egg noodles. Really yummy.

Serene

On Sun, 15 Feb 2009 18:28:59 -0800, Serene Vannoy
> wrote:

>Guy can't stop telling me how good the stew was tonight. It's almost
>like "a sloppier version of stroganoff", he says, and I agree.
>
>Pork necks were $1.29 a pound, so I bought three pounds or so. Browned
>them in two batches in a Dutch oven and set them aside. In the same
>pot, I sauteed two large sliced onions in a bit of olive oil, then
>added the cloves from a whole head of garlic and about 3/4 pound of
>mushrooms, sliced. A bit of salt and pepper.
>
>Once the onions and mushrooms had sweated down a bit, I returned the
>pork necks to the pot and added a cup of water. Baked, covered, at
>275F for about 4 hours. Removed as many bones as I could (some tiny
>bones remained -- annoying, but manageable), then added a half cup of
>water, a half cup of sour cream, and a few tablespoons of butter/flour
>roux. Heat through.
>
>Served it over egg noodles. Really yummy.

That sounds delicious! Did you save me some?

Carol

--
Change "invalid" to JamesBond's agent number to reply.

On Sun, 15 Feb 2009 20:51:51 -0600, Damsel in dis Dress
> wrote:

>On Sun, 15 Feb 2009 18:28:59 -0800, Serene Vannoy
> wrote:
>
>>Guy can't stop telling me how good the stew was tonight. It's almost
>>like "a sloppier version of stroganoff", he says, and I agree.
<snip>
>>
>>Served it over egg noodles. Really yummy.
>
>That sounds delicious! Did you save me some?

Yep! C'mere.

Serene

On Sun, 15 Feb 2009 19:03:30 -0800, Serene Vannoy
> wrote:

>On Sun, 15 Feb 2009 20:51:51 -0600, Damsel in dis Dress
> wrote:
>
>>On Sun, 15 Feb 2009 18:28:59 -0800, Serene Vannoy
> wrote:
>>
>>>Guy can't stop telling me how good the stew was tonight. It's almost
>>>like "a sloppier version of stroganoff", he says, and I agree.
><snip>
>>>
>>>Served it over egg noodles. Really yummy.
>>
>>That sounds delicious! Did you save me some?
>
>Yep! C'mere.

I don't need a geiger counter, do I?

Carol

--
Change "invalid" to JamesBond's agent number to reply.

On Sun, 15 Feb 2009 21:10:31 -0600, Damsel in dis Dress
> wrote:

>On Sun, 15 Feb 2009 19:03:30 -0800, Serene Vannoy
> wrote:
>
>>On Sun, 15 Feb 2009 20:51:51 -0600, Damsel in dis Dress
> wrote:
>>
>>>On Sun, 15 Feb 2009 18:28:59 -0800, Serene Vannoy
> wrote:
>>>
>>>>Guy can't stop telling me how good the stew was tonight. It's almost
>>>>like "a sloppier version of stroganoff", he says, and I agree.
>><snip>
>>>>
>>>>Served it over egg noodles. Really yummy.
>>>
>>>That sounds delicious! Did you save me some?
>>
>>Yep! C'mere.
>
>I don't need a geiger counter, do I?

Hee! Not yet. I find out when that will be on Tuesday. I'm guessing
April. They usually give you a couple months to recover from surgery
and go hypothyroid first.

ObFood: I ate Wayyyyyy too much Haagen-dasz today. Damn, that stuff is
good.

Serene (all hail Lactaid)

On Sun, 15 Feb 2009 19:17:30 -0800, Serene Vannoy
> wrote:

>On Sun, 15 Feb 2009 21:10:31 -0600, Damsel in dis Dress
> wrote:
>
>>On Sun, 15 Feb 2009 19:03:30 -0800, Serene Vannoy
> wrote:
>>
>>>On Sun, 15 Feb 2009 20:51:51 -0600, Damsel in dis Dress
> wrote:
>>>
>>>>On Sun, 15 Feb 2009 18:28:59 -0800, Serene Vannoy
> wrote:
>>>>
>>>>>Guy can't stop telling me how good the stew was tonight. It's almost
>>>>>like "a sloppier version of stroganoff", he says, and I agree.
>>><snip>
>>>>>
>>>>>Served it over egg noodles. Really yummy.
>>>>
>>>>That sounds delicious! Did you save me some?
>>>
>>>Yep! C'mere.
>>
>>I don't need a geiger counter, do I?
>
>Hee! Not yet. I find out when that will be on Tuesday. I'm guessing
>April. They usually give you a couple months to recover from surgery
>and go hypothyroid first.

Sounds like fun ... not!

>ObFood: I ate Wayyyyyy too much Haagen-dasz today. Damn, that stuff is
>good.
>
>Serene (all hail Lactaid)

A very important medical discovery, indeed!

Carol

--
Change "invalid" to JamesBond's agent number to reply.

> wrote:

>>>>>Guy can't stop telling me how good the stew was tonight. It's almost
>>>>>>like "a sloppier version of stroganoff", he says, and I agree.

Sounds wonderful.

>Hee! Not yet. I find out when that will be on Tuesday. I'm guessing
>April. They usually give you a couple months to recover from surgery
>and go hypothyroid first.

I have read that everything went well with your medical encounter,
and I'm very happy for that.

Steve

On Sun 15 Feb 2009 07:28:59p, Serene Vannoy told us...

> Guy can't stop telling me how good the stew was tonight. It's almost
> like "a sloppier version of stroganoff", he says, and I agree.
>
> Pork necks were $1.29 a pound, so I bought three pounds or so. Browned
> them in two batches in a Dutch oven and set them aside. In the same
> pot, I sauteed two large sliced onions in a bit of olive oil, then
> added the cloves from a whole head of garlic and about 3/4 pound of
> mushrooms, sliced. A bit of salt and pepper.
>
> Once the onions and mushrooms had sweated down a bit, I returned the
> pork necks to the pot and added a cup of water. Baked, covered, at
> 275F for about 4 hours. Removed as many bones as I could (some tiny
> bones remained -- annoying, but manageable), then added a half cup of
> water, a half cup of sour cream, and a few tablespoons of butter/flour
> roux. Heat through.
>
> Served it over egg noodles. Really yummy.
>
> Serene
>

Serene, this sounds really tasty. Do you think it would be good made with
beef short ribs? I have a bunch in the freezer.

--
Wayne Boatwright
e-mail to wayneboatwright at gmail dot com
************************************************** **********************
Date: Sunday, 02(II)/15(XV)/09(MMIX)
************************************************** **********************
Countdown till President's Day
2hrs 24mins
************************************************** **********************
2 + 2 = 4 (for the time being).
************************************************** **********************

Damsel in dis Dress > wrote in
:

> On Sun, 15 Feb 2009 19:03:30 -0800, Serene Vannoy
> > wrote:
>
>>On Sun, 15 Feb 2009 20:51:51 -0600, Damsel in dis Dress
> wrote:
>>
>>>On Sun, 15 Feb 2009 18:28:59 -0800, Serene Vannoy
> wrote:
>>>
>>>>Guy can't stop telling me how good the stew was tonight. It's almost
>>>>like "a sloppier version of stroganoff", he says, and I agree.
>><snip>
>>>>
>>>>Served it over egg noodles. Really yummy.
>>>
>>>That sounds delicious! Did you save me some?
>>
>>Yep! C'mere.
>
> I don't need a geiger counter, do I?
>
> Carol
>

she has geigers? I didn't see those....Why would you want to count her
giegers...gieger envy?


--

The beet goes on -Alan

"Serene Vannoy" > wrote in message
...
> Guy can't stop telling me how good the stew was tonight. It's almost
> like "a sloppier version of stroganoff", he says, and I agree.
>
> Pork necks were $1.29 a pound, so I bought three pounds or so. Browned
> them in two batches in a Dutch oven and set them aside. In the same
> pot, I sauteed two large sliced onions in a bit of olive oil, then
> added the cloves from a whole head of garlic and about 3/4 pound of
> mushrooms, sliced. A bit of salt and pepper.
>
> Once the onions and mushrooms had sweated down a bit, I returned the
> pork necks to the pot and added a cup of water. Baked, covered, at
> 275F for about 4 hours. Removed as many bones as I could (some tiny
> bones remained -- annoying, but manageable), then added a half cup of
> water, a half cup of sour cream, and a few tablespoons of butter/flour
> roux. Heat through.
>
> Served it over egg noodles. Really yummy.
>
> Serene

Pork necks are the best possible basis for Italian Gravy - Seven hour
Sauce.

They add a great rich flavor

Dimitri

On Mon, 16 Feb 2009 04:11:42 +0000 (UTC),
(Steve Pope) wrote:

> wrote:
>
>>>>>>Guy can't stop telling me how good the stew was tonight. It's almost
>>>>>>>like "a sloppier version of stroganoff", he says, and I agree.
>
>Sounds wonderful.
>
>>Hee! Not yet. I find out when that will be on Tuesday. I'm guessing
>>April. They usually give you a couple months to recover from surgery
>>and go hypothyroid first.
>
>I have read that everything went well with your medical encounter,
>and I'm very happy for that.
>
I'll second Steve's emotion.

I had a partial thyroidectomy on my 14th birthday bacause of a
precancerous lump. I had a hellacious sore throat for a while, and I
still have a scar across my throat. But that was almost 44 years ago,
and I'm pretty much okay today. Except for the bitter resentment of
those who conspired to ruin my 14th birthday. They will pay some day.

Back in the neolithic era when my diagnosis was done, they gave me a
coctail containing a radioactive iodine isotope so they could get an
X-ray image of the lump and determine its size and location. It was
cool to tell my friends at school that I had a radioactive thyroid
gland. (This was during the "duck and cover" days of the cold war,
and anything to do with radiation was fraught with peril.)

Be well, Serene.
--
modom

ambitious when it comes to fiddling with meat

modom (palindrome guy) wrote:
> On Mon, 16 Feb 2009 04:11:42 +0000 (UTC),
> (Steve Pope) wrote:
>
>> > wrote:
>>
>>>>>>> Guy can't stop telling me how good the stew was tonight. It's almost
>>>>>>>> like "a sloppier version of stroganoff", he says, and I agree.
>> Sounds wonderful.
>>
>>> Hee! Not yet. I find out when that will be on Tuesday. I'm guessing
>>> April. They usually give you a couple months to recover from surgery
>>> and go hypothyroid first.
>> I have read that everything went well with your medical encounter,
>> and I'm very happy for that.
>>
> I'll second Steve's emotion.

Thank you both!

> I had a partial thyroidectomy on my 14th birthday bacause of a
> precancerous lump. I had a hellacious sore throat for a while, and I
> still have a scar across my throat. But that was almost 44 years ago,
> and I'm pretty much okay today. Except for the bitter resentment of
> those who conspired to ruin my 14th birthday. They will pay some day.

Hee! I just refuse to let them mess with my trip in April to see my ill
mother. They can screw themselves if they think I'm going to reschedule
that in order to be radioactive. :-)

> Back in the neolithic era when my diagnosis was done, they gave me a
> coctail containing a radioactive iodine isotope so they could get an
> X-ray image of the lump and determine its size and location. It was
> cool to tell my friends at school that I had a radioactive thyroid
> gland. (This was during the "duck and cover" days of the cold war,
> and anything to do with radiation was fraught with peril.)

Hee! I told James about the whole thing I'm going to have to do, and I
was talking about taking radioactive iodine. He said "Maybe you'll have
the proportional size and strength of the Morton salt girl!" I envision
my superhero costume having an umbrella involved somehow.

>
> Be well, Serene.

Thank you, Michael.

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue March '09!
http://42magazine.com

"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

Wayne Boatwright wrote:

>
> Serene, this sounds really tasty. Do you think it would be good made with
> beef short ribs? I have a bunch in the freezer.

The pork necks actually reminded me somewhat of short ribs. The only
drawback with the pork necks were the several tiny bones that ended up
in the stew. I think next time I do this, I might use the necks in
cheesecloth to make the stew, and use chunks of some other meat for the
meat part, if that makes sense.

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue March '09!
http://42magazine.com

"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

Dimitri wrote:
>

> Pork necks are the best possible basis for Italian Gravy - Seven hour
> Sauce.
>
> They add a great rich flavor

I'd love the recipe if you have it handy.

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue March '09!
http://42magazine.com

"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

On Mon 16 Feb 2009 01:00:18p, Serene Vannoy told us...

> Wayne Boatwright wrote:
>
>>
>> Serene, this sounds really tasty. Do you think it would be good made
>> with beef short ribs? I have a bunch in the freezer.
>
> The pork necks actually reminded me somewhat of short ribs. The only
> drawback with the pork necks were the several tiny bones that ended up
> in the stew. I think next time I do this, I might use the necks in
> cheesecloth to make the stew, and use chunks of some other meat for the
> meat part, if that makes sense.
>
> Serene
>

Yes, that makes perfect sense.

--
Wayne Boatwright
e-mail to wayneboatwright at gmail dot com
************************************************** **********************
Date: Monday, 02(II)/16(XVI)/09(MMIX)
************************************************** **********************
Today is: Washington's Birthday (Observed)
************************************************** **********************
I like to reminisce with people I don't know.
************************************************** **********************