In article >,
sirilucky > wrote:

> About half way to three-quarters through the cooking time brush the
> lemon halves with garlic and herbed olive oil and place on grill flesh
> side down. Grill about 5 minutes until there are nice grill marks on
> the lemons.
> Once chick is done, serve with grilled lemons.

I'm saving this one, it sounds really good!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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In article > ,
David Harmon > wrote:

> On Fri, 04 Sep 2009 00:30:43 -0500 in rec.food.cooking, Omelet
> > wrote,
> >I have to wonder how crumbling pre-cooked bacon into raw hamburger prior
> >to cooking would work?
> >
> >I'd just rather serve bacon as part of the sandwich and not mix it in,
> >but that's just me.
>
> Part of the attraction of a sandwich is the structure of the thing;
> a layer of this and a slice of that. Crumbling and mixing would be
> a loss.

Agreed. :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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In article >,
"Cheryl" > wrote:

> "Omelet" > wrote in message
> news >
> > In article >,
> > "Cheryl" > wrote:
> >>
> >> I got some beef short ribs that I need to figure out what to do with.
> >> They
> >> seem like a winter meal if braised. I got a couple of filet mignons,
> >> some
> >> corn on the cob since the season will be over soon.
> >>
> >
> > You could braise the ribs to tenderize them, then finish them on the
> > grill. That's worked really well for me with large beef ribs.
>
> I might try that. Thanks.

Cheers! :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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In article >,
"Dimitri" > wrote:

> One of the days:
>
> Pulled smoked Pork
>
> Another day
>
> Burgers
>
> Another day
>
> Smoked Ribs
>
> Another day
>
> Grilled steak & grilled corn.
>
> You?
>
I'm recuperating from a bad cold, so I have nothing better to do than
research goodies to cook. (Rats! I wanted to try out my wetsuit in the
lake this weekend.) This morning I made some semolina bread. Tonight
I'm making spaghetti and meatballs with cucumber salad and (maybe) a
pear and peach crisp. As far as the rest of the weekend goes, we'll
have to see what's on sale at Central Market tomorrow.

Cindy

--
C.J. Fuller

Delete the obvious to email me

I wrote my tentative Labor Day menu:

> Sangría
> Gazpacho
> Squid Salad with Avocado
> Grilled Ribeye Steak with Cabrales Butter
> Zucchini with Garlic, Onions, and Oregano
> Lemon-Berry Flan

Lin was kind of fed up with beef over the last week, so the steak with
cabrales butter course changed to a grill-roasted chicken with honey, cumin,
and garlic.

The sangría was improvised: I juiced a grapefruit and cut off a couple long
strips of its peel. The juice and the peel were put into a quart-sized
pitcher along with a couple tablespoons of sugar. The sugar was stirred to
dissolve, lime and orange slices were added, a cup each of brandy and
Cointreau, and that mixture steeped in the fridge for about an hour. A
bottle of red table wine was chilled, and the fruit mixture added just
before it was time to eat.

The gazpacho was made using Penelope Casas' recipe from _La Cocina de Mama_.
It's a bit unusual in that the liquid is strained, and the only chunks in
the soup are from the garnishes. (We garnished with peeled/seeded cucumber,
chopped heirloom tomato, and scallion greens.)

I have to say that I've never seen a recipe for a Spanish squid salad, so
that course was also improvised. Squid bodies and tentacles were cooked on a
sizzling-hot cast-iron griddle for just a few seconds. The bodies were cut
into rings, and all the squid parts were dressed with a smoked-paprika
sherry vinaigrette. Just before serving, an avocado was cut up and folded
in, along with some scallions.

I saw the title of a recipe for chicken with cumin and honey, but that's
about that's about as close as I came to *following* a recipe. The chicken
was dried, trussed, and set up on a vertical roaster with the infuser loaded
with water and garlic. I made a coating of honey, freshly-ground cumin seed,
kosher salt, and olive oil. The coating was simply "gooped" on with my
hands -- and let me say, *that* was a sloppy job! Once the chicken was
coated, it went into the grill for about an hour, until the internal
temperature reached 165°F.

The zucchini idea came from one of my Spanish cookbooks, but I don't
remember which one, and I didn't follow a recipe. It was just zucchini and
onions cooked together with oregano in olive oil.

I forgot to put the blueberries into the flans! I also overcooked them, so
they were too firm and cracked on top. They'd been cooked in the toaster
oven because I'd been reluctant to fire up the full-sized oven for just
those two little ramekins, and the timing and temperature must have been
off. They tasted fine, though. I garnished the top of the flans with a
sprinkling of rosemary blossoms, which kept them from being too
one-dimensional flavor-wise.

I liked everything, though the flan texture was a disappointment. The
chicken was the big star, but that was to be expected. Lin thought the squid
salad could have used a bit of sweetening (though I disagree). She's got an
artists' workshop tomorrow and will be taking some of the leftover squid
salad mixed with some of the leftover gazpacho as part of her lunch. The
oregano was very good in combination with the zucchini and onions, and it
gave me ideas for how to use the remainder of the bunch. The sangría was
dangerously, deceptively potent...which accounts for the fact that this post
is being written about four hours after we finished dinner!

Lin took pictures of it all. I've posted those pictures on my Facebook page
rather than here because Sheldon can just eat a bag of shit.

Bob

Christine Dabney wrote:
> On Thu, 03 Sep 2009 22:47:00 -0700, Serene Vannoy
> > wrote:
>
>
>> You don't want to know. (I mean, I'm fine with it, but I'd be laughed
>> off the group if I described what I've been eating these days.)
>>
>> Serene
>
> Tell us anyway.

:-) I'm doing the low-fat vegan thing. My meds can put a strain on the
heart, so I'm doing what I can to counteract that. In the three weeks
since I started doing this, I've only had palpitations twice, and they
were mild. Prior to this, I was having them multiple times daily,
sometimes bad enough to make me feel faint. As a side benefit, my joint
pain has nearly disappeared, which I attribute to cutting out dairy,
because that's worked for me before.

So I'm eating a lot of beans and veggies and fruits and bread and cereal
-- enough carbs, basically, to throw Om into ten kinds of fits. ;-)

(About 80% good carbs; 10% fat; 10% protein)

>
> Did you know there is a new cookbook by Deborah Madison called, "What
> We Eat When We are Alone"...? Some interesting things described in
> there!!

Hee!

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

On Mon, 7 Sep 2009 22:13:11 -0700, "Bob Terwilliger"
> wrote:

>I wrote my tentative Labor Day menu:
>
>> Sangría
>> Gazpacho
>> Squid Salad with Avocado
>> Grilled Ribeye Steak with Cabrales Butter
>> Zucchini with Garlic, Onions, and Oregano
>> Lemon-Berry Flan
>
>Lin was kind of fed up with beef over the last week, so the steak with
>cabrales butter course changed to a grill-roasted chicken with honey, cumin,
>and garlic.
>
rest of fabulous meal snipped after being drooled over
>
>Bob
>
That sounds wonderful Bob. Thanks for sharing the successes and near
successes.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 09/06

In article >,
"Bob Terwilliger" > wrote:

> Lin took pictures of it all. I've posted those pictures on my Facebook page

Can you e-mail me a link please?
That all sounds fantastic and innovative!

I have some squid in the freezer I need to use up. I'd just planned to
make calamari. ;-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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In article >,
Serene Vannoy > wrote:

> So I'm eating a lot of beans and veggies and fruits and bread and cereal
> -- enough carbs, basically, to throw Om into ten kinds of fits. ;-)
>
> (About 80% good carbs; 10% fat; 10% protein)

Hey, if it works for you and makes you feel good. :-)
I'm getting over the temptation to preach the low carb lifestyle any
more as I've come to realize that every body is different so you just
have to do what works for you...

Low carb works for me.

My last Triglyceride level was 72.

When I was in college, it was over 600...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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Omelet wrote:
> In article >,
> Serene Vannoy > wrote:
>
>> So I'm eating a lot of beans and veggies and fruits and bread and cereal
>> -- enough carbs, basically, to throw Om into ten kinds of fits. ;-)
>>
>> (About 80% good carbs; 10% fat; 10% protein)
>
> Hey, if it works for you and makes you feel good. :-)
> I'm getting over the temptation to preach the low carb lifestyle any
> more as I've come to realize that every body is different so you just
> have to do what works for you...

Awesome.

>
> Low carb works for me.

I'm glad. Honestly.

>
> My last Triglyceride level was 72.

Mine was 119. Respectable, but I haven't had it checked since I stopped
adding fat to my food. Still, it's never been above 120 no matter what
I was eating, so I suspect that in this case, I just have a genetic
predisposition toward good numbers (cholesterol and blood pressure, too).

ObFood: Just ate some blueberry sorbet. Really good stuff.

Serene
--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory