Does anyone have any suggestions as to the best ham to use for making
great Malibu chicken?

Ron

Ron wrote:
> Does anyone have any suggestions as to the best ham to use for making
> great Malibu chicken?
>
> Ron

Hunh? Please clarify. Slices of ham is what is called for. Are you
asking what company processing ham to use?

Bob

On Sun, 28 Jun 2009 00:23:53 -0700 (PDT), Ron wrote:

> Does anyone have any suggestions as to the best ham to use for making
> great Malibu chicken?

Call Sizzler and ask which brand they use (seeing as how they
invented the recipe).

-sw

On Sun, 28 Jun 2009 00:23:53 -0700 (PDT), Ron >
wrote:

>Does anyone have any suggestions as to the best ham to use for making
>great Malibu chicken?
>
>Ron

I Googled, Sizzler recipe Malibu Chicken, and looked at about 4
recipes. Each one says "cooked ham" not specifying which "cooked ham"
so I'm assuming it's not Black Forest or anything special. I'd just
use a nice ham from the deli if I were to make it.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 06/27

"l, not -l" > wrote in message
...
>
> On 28-Jun-2009, koko > wrote:
>
>> I Googled, Sizzler recipe Malibu Chicken, and looked at about 4
>> recipes. Each one says "cooked ham" not specifying which "cooked ham"
>> so I'm assuming it's not Black Forest or anything special. I'd just
>> use a nice ham from the deli if I were to make it.
>>
>> koko
>
> I have eaten in Sizzlers while traveling, I doubt a nice deli ham is
> necessary to duplicate one of their dishes. I suspect the dish would be
> more like Sizzler's if one used ham from the little packets, such as Oscar
> Mayer, that hang in the lunch meat case with bologna. 8-)
>
>
Could easily snazz it up notches unheard of with SPAM. BAM!

On Sun, 28 Jun 2009 17:22:33 GMT, "brooklyn1"
> wrote:

>
>"l, not -l" > wrote in message
...
>>
>> On 28-Jun-2009, koko > wrote:
>>
>>> I Googled, Sizzler recipe Malibu Chicken, and looked at about 4
>>> recipes. Each one says "cooked ham" not specifying which "cooked ham"
>>> so I'm assuming it's not Black Forest or anything special. I'd just
>>> use a nice ham from the deli if I were to make it.
>>>
>>> koko
>>
>> I have eaten in Sizzlers while traveling, I doubt a nice deli ham is
>> necessary to duplicate one of their dishes. I suspect the dish would be
>> more like Sizzler's if one used ham from the little packets, such as Oscar
>> Mayer, that hang in the lunch meat case with bologna. 8-)
>>
>>
>Could easily snazz it up notches unheard of with SPAM. BAM!
>


Gotta love the stuff .... how many flavors do they have now?

V

On Sun, 28 Jun 2009 16:26:14 GMT, l, not -l wrote:

> I have eaten in Sizzlers while traveling, I doubt a nice deli ham is
> necessary to duplicate one of their dishes. I suspect the dish would be
> more like Sizzler's if one used ham from the little packets, such as Oscar
> Mayer, that hang in the lunch meat case with bologna. 8-)

I think Buddig would be appropriate. Buddig is even *better* than
deli ham according to Sheldon.

-sw

On Sun, 28 Jun 2009 17:22:33 GMT, brooklyn1 wrote:

> Could easily snazz it up notches unheard of with SPAM. BAM!

Gotta love a so-called "food" that's over 28% pure fat. Heck,
that's the same amount of fat as in the cheapest ground beef you can
buy. But at least the ground beef releases much of its fat when it
cooks, unlike Spam.

I'd rather eat the raw ground beef.

-sw

On Sun, 28 Jun 2009 12:42:10 -0500, Vesper wrote:

> Gotta love the stuff .... how many flavors do they have now?

"Flavors" !?!?!?!

Hah! That's a good one!

-sw

On Sun, 28 Jun 2009 12:54:56 -0500, Sqwertz
> wrote:

> according to Sheldon.

According to Sheldon...according to Sheldon. I don't believe that
Sheldon knows his butt from a ham.

He will never be the "be all and end all" of knowledge.

On Sun, 28 Jun 2009 08:39:57 -0400, Bob Muncie >
wrote:

>Ron wrote:
>> Does anyone have any suggestions as to the best ham to use for making
>> great Malibu chicken?
>>
>> Ron
>
>Hunh? Please clarify. Slices of ham is what is called for. Are you
>asking what company processing ham to use?
>
So, once again we are expected to help some numbskull recreate a chain
restaurant recipe? Point him to "Cordon Bleu" and be done with it.


--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Sun, 28 Jun 2009 08:39:57 -0400, Bob Muncie >
> wrote:
>
>> Ron wrote:
>>> Does anyone have any suggestions as to the best ham to use for making
>>> great Malibu chicken?
>>>
>>> Ron
>> Hunh? Please clarify. Slices of ham is what is called for. Are you
>> asking what company processing ham to use?
>>
> So, once again we are expected to help some numbskull recreate a chain
> restaurant recipe? Point him to "Cordon Bleu" and be done with it.
>
>

I love your no-nonsense attitude. I wish you were close enough to visit.
I'd like that.

Bob

Mr. Bill wrote:
> On Sun, 28 Jun 2009 12:54:56 -0500, Sqwertz
> > wrote:
>
>> according to Sheldon.
>
> According to Sheldon...according to Sheldon. I don't believe that
> Sheldon knows his butt from a ham.
>
> He will never be the "be all and end all" of knowledge.
>

I resent that butt. I have a shank on the fridge. But at least once I
eat it, it will be gone forever.

Bob

sf wrote:
> On Sun, 28 Jun 2009 08:39:57 -0400, Bob Muncie >
> wrote:
>
> >Ron wrote:
> >> Does anyone have any suggestions as to the best ham to use for making
> >> great Malibu chicken?
> >>
> >> Ron
> >
> >Hunh? Please clarify. Slices of ham is what is called for. Are you
> >asking what company processing ham to use?
> >
> So, once again we are expected to help some numbskull recreate a chain
> restaurant recipe? Point him to "Cordon Bleu" and be done with it.

Pity, the world is so full of less than helpful assholes....

On Sun, 28 Jun 2009 19:17:55 -0700 (PDT), Ron >
wrote:
>
>sf wrote:
>> On Sun, 28 Jun 2009 08:39:57 -0400, Bob Muncie >
>> wrote:
>>
>> >Ron wrote:
>> >> Does anyone have any suggestions as to the best ham to use for making
>> >> great Malibu chicken?
<snip>
>> So, once again we are expected to help some numbskull recreate a chain
>> restaurant recipe? Point him to "Cordon Bleu" and be done with it.
>
>Pity, the world is so full of less than helpful assholes....

You want help? Here it is http://tinyurl.com/mq6f5c

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
Sqwertz > wrote:

> On Sun, 28 Jun 2009 12:42:10 -0500, Vesper wrote:
>
> > Gotta love the stuff .... how many flavors do they have now?
>
> "Flavors" !?!?!?!
>
> Hah! That's a good one!
>
> -sw

Hey! I bought some turkey spam Saturday morning at dad's request. It's
different from their regular, and I also saw some bacon flavored Spam.
<g>

Not being much of a Spam fan (I find it to be WAY too salty), I declined
to purchase the bacon flavored.

I may reconsider tho' and just get one can to try just for grins...
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

On Mon, 29 Jun 2009 03:42:48 -0500, Omelet wrote:

> In article >,
> Sqwertz > wrote:
>
>> On Sun, 28 Jun 2009 12:42:10 -0500, Vesper wrote:
>>
>>> Gotta love the stuff .... how many flavors do they have now?
>>
>> "Flavors" !?!?!?!
>>
>> Hah! That's a good one!
>>
>> -sw
>
> Hey! I bought some turkey spam Saturday morning at dad's request. It's
> different from their regular, and I also saw some bacon flavored Spam.
> <g>
>
> Not being much of a Spam fan (I find it to be WAY too salty), I declined
> to purchase the bacon flavored.
>
> I may reconsider tho' and just get one can to try just for grins...

i'm holding out for spam-flavored bacon.

your pal,
blake

On Sun, 28 Jun 2009 13:07:12 -0500, Sqwertz wrote:

> On Sun, 28 Jun 2009 17:22:33 GMT, brooklyn1 wrote:
>
>> Could easily snazz it up notches unheard of with SPAM. BAM!
>
> Gotta love a so-called "food" that's over 28% pure fat. Heck,
> that's the same amount of fat as in the cheapest ground beef you can
> buy. But at least the ground beef releases much of its fat when it
> cooks, unlike Spam.
>
> I'd rather eat the raw ground beef.
>
> -sw

maybe so, but it's lower in fat than sheldon's head.

your pal,
blake