> had a couple Johnsonville brat burgers, pan fried in a skillet along with
>some vidalia onions, some hot wax, green, and jalepeno pepper strips (fresh
>peppers from the garden).
>Served on whole wheat bread.
-------------------------
"hot wax" ??

> had a couple Johnsonville brat burgers, pan fried in a skillet along with
>some vidalia onions, some hot wax, green, and jalepeno pepper strips (fresh
>peppers from the garden).
>Served on whole wheat bread.
-------------------------
"hot wax" ??

On Sun, 11 Jul 2004 21:56:39 GMT, hahabogus > wrote:

>Michael Odom > wrote in
:
>
>> On Sun, 11 Jul 2004 13:20:37 -0000, Dog3 <dognospam@adjfkdla;not>
>> wrote:
>>
>>>What's everyone doing for Sunday Dinner? I think I might actually cook
>>>something easy. I'm thinking of doing a baked chicken, mashed and some
>>>asparagus or broccoli. No sauces, just butter, S&P.
>>>
>>>Michael
>>
>> Grilled chicken tenders (lemon, pepper, soy sauce, and ???)
>>
>> Sliced home grown tomatoes from a neighbor's garden (they were a gift,
>> not theft).
>>
>> Grilled fresh figs with black pepper and balsamic vinegar.
>>
>> Grilled okra.
>>
>> Leftover grilled corn salad.
>>
>> And a habanero/lime/cucumber/cilantro relish for the chicken.
>>
>What!!...no lime juice or garlic...Are you turning into a T-Totaler?

I put lime juice in the relish. It's an approximation of a relish I
had in Cancun a few years back. Hot, sour, salty, and hotter still.

I considered garlic on the chicken, but got lazy and didn't bother
peeling any. There is a small bowl with fresh lime juice in it ready
for dosing the chicken as it cooks. It's not cooked yet, but the rest
is ready and waiting.

Time to go outside again and do my grill-boy duty.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

On Sun, 11 Jul 2004 21:56:39 GMT, hahabogus > wrote:

>Michael Odom > wrote in
:
>
>> On Sun, 11 Jul 2004 13:20:37 -0000, Dog3 <dognospam@adjfkdla;not>
>> wrote:
>>
>>>What's everyone doing for Sunday Dinner? I think I might actually cook
>>>something easy. I'm thinking of doing a baked chicken, mashed and some
>>>asparagus or broccoli. No sauces, just butter, S&P.
>>>
>>>Michael
>>
>> Grilled chicken tenders (lemon, pepper, soy sauce, and ???)
>>
>> Sliced home grown tomatoes from a neighbor's garden (they were a gift,
>> not theft).
>>
>> Grilled fresh figs with black pepper and balsamic vinegar.
>>
>> Grilled okra.
>>
>> Leftover grilled corn salad.
>>
>> And a habanero/lime/cucumber/cilantro relish for the chicken.
>>
>What!!...no lime juice or garlic...Are you turning into a T-Totaler?

I put lime juice in the relish. It's an approximation of a relish I
had in Cancun a few years back. Hot, sour, salty, and hotter still.

I considered garlic on the chicken, but got lazy and didn't bother
peeling any. There is a small bowl with fresh lime juice in it ready
for dosing the chicken as it cooks. It's not cooked yet, but the rest
is ready and waiting.

Time to go outside again and do my grill-boy duty.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

>>What's everyone doing for Sunday Dinner?


Grilled chicken having been in olive oil and Penzey's Greek seasoning for
several hours in the fridge and steamed broccoli with a dollop of mayo on it.
Major yum!

>Subject: Sunday Dinner
>From: onono (Nancree)
>Date: 7/11/2004 6:53 PM US Eastern Standard Time
>Message-id: >
>
>> had a couple Johnsonville brat burgers, pan fried in a skillet along with
>>some vidalia onions, some hot wax, green, and jalepeno pepper strips (fresh
>>peppers from the garden).
>>Served on whole wheat bread.
>-------------------------
> "hot wax" ??
>
>

They are a long yellow pepper, fairly hot.
Hot wax pepper ;-D
That did come out funny though

>Subject: Sunday Dinner
>From: onono (Nancree)
>Date: 7/11/2004 6:53 PM US Eastern Standard Time
>Message-id: >
>
>> had a couple Johnsonville brat burgers, pan fried in a skillet along with
>>some vidalia onions, some hot wax, green, and jalepeno pepper strips (fresh
>>peppers from the garden).
>>Served on whole wheat bread.
>-------------------------
> "hot wax" ??
>
>

They are a long yellow pepper, fairly hot.
Hot wax pepper ;-D
That did come out funny though

Dog3 wrote:

> What's everyone doing for Sunday Dinner? I think I might actually cook
> something easy. I'm thinking of doing a baked chicken, mashed and some
> asparagus or broccoli. No sauces, just butter, S&P.

Something easy here too, it's canning season. Corned beef brisket &
veggies, rye bread, and pass the Grey Poupon. Lots of iced tea.
Edrena

"limey" wrote in message >
> >
> Grilled ribeye, home-grown squash, cucumbers and tomatoes (gotta love the
> garden). No potatoes, in deference to the hot day. No dessert - or
maybe
> chocolate ice-cream. Iced tea.
>
> Dora
>
Posted after dinner. I fixed a squash casserole. Just in case anyone
hasn't caught up with the recipe (known to many), here it is, but just keep
quiet about the soup, OK?


* Exported from MasterCook *

Squash Casserole

2 pounds squash
1/4 cup onion -- chopped
1 can cream of chicken soup
1 cup sour cream
8 ounces Pepperidge Farm dressing
(the fine, NOT the cubes)
1 stick butter -- melted
1 medium carrot -- grated
1 tablespoon pimiento -- chopped
salt and pepper

Cut squash into 1" rings and cook in salted water, with onion, until tender.
Drain thoroughly. Mash, then add cream of chicken soup and sour cream. Mix
well.

Separately mix dressing and melted butter.

Grease a 9" x 9" pan or 2 1/2-quart glass dish. Beginning with dressing
mixture, layer with squash mixture, alternating until all is used, ending
with dressing mixture.

Bake at 350ºF. for 9" square pan, or 325ºF. for 2-1/2 quart glass dish, for
25 - 30 minutes.

Cuisine:
"American"

Dora

>> Your cooking method (wrapping in foil) totally obliterates the
>> benefits of grilling.
>>
>
>What's your point? It tastes great that's the goal. Plus you get outside
>and can drink a beer or two while it's cooking...
>

One of those onions doesn't take up much space on a big grill, and tastes great
atop a grilled burger or steak.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct
proportion to the intensity with which others try to prove him wrong"
James Mason from the movie "Heaven Can Wait".

>I had a couple Johnsonville brat burgers, pan fried in a skillet along with
>some vidalia onions, some hot wax, green, and jalepeno pepper strips (fresh
>peppers from the garden).
>Served on whole wheat bread.

I love Johnsonville brats; never thought of removing them from their casings
and making burgers out of them but I have to give that a try.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct
proportion to the intensity with which others try to prove him wrong"
James Mason from the movie "Heaven Can Wait".

ojunk (Mpoconnor7) wrote in
:

>>I had a couple Johnsonville brat burgers, pan fried in a skillet along
>>with some vidalia onions, some hot wax, green, and jalepeno pepper
>>strips (fresh peppers from the garden).
>>Served on whole wheat bread.
>
> I love Johnsonville brats; never thought of removing them from their
> casings and making burgers out of them but I have to give that a try.
>
> Michael O'Connor - Modern Renaissance Man

In some of our supermarkets you can buy then already in patties.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

>> I'm just putting a few burgers into the ronco showtime grill and just
>> having plain cheeseburgers.

>Sounds good to me. Toast your buns.
>
>Michael
>

I did toast them.

I took five burgers of half pound size, wrapped a piece of bacon around each of
them cylindrically, and put them in the basket for the rotisserie. I also
sliced some onion and put it ontop the burger before I put the basket top on.
I cooked it for 30 minutes, removed the basket from the oven, opened the basket
and rotated all the burgers 180 degrees clockwise within the basket so the
outer edges didn't overcook, then put it back in the rotisserie for another 15
minutes. Then I threw on some cheddar cheese and nuked them just long enough
for the cheese to start to melt. It just doesn't get any better than that.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct
proportion to the intensity with which others try to prove him wrong"
James Mason from the movie "Heaven Can Wait".

"K. Reece" > wrote in :

>
> "Wayne" > wrote in message
> ...
>> Melba's Jammin' > wrote in
>> :
>>
>> > In article >, Wayne
>> > > wrote:
>> >
>> >> "K. Reece" > wrote in
>> >> :
>> >>
>> >> >
>> >> > "Dog3" <dognospam@adjfkdla;not> wrote in message
>> >
>> >> >> What exactly are club steaks? I can't handle the corn or
>> >> >> cantalope.
>> >
>> >> > They look like a bone on ribeye steak. It's what the meat
>> >> > locker here calls them. They're the last two I have.
>> >>
>> >> Then, probably what they used to call a "rib steak". Haven't seen
>> >> those in the store in a long time. I love ribeye steaks, but
>> >> always thought the "rib steak" had even more flavor.
>> >
>> > I don't think they're the same. Sure, now you want me to tell you
>> > the difference between them. I'd have to look it up. My
>> > recollection is that a club steak's not as tender as the rib steak.
>>
>> Now you've got me more curious. My meat dictionary says a club steak
>> is a Delmonico steak and a rib steak is a bone-on ribeye.
>>
>> --
>> Wayne in Phoenix
>>
>> If there's a nit to pick, some nitwit will pick it.
>
> But has the dude at my meat locker read your meat dictionary? LOL
> Whatever they are they sure were good.
>
> Kathy
>
>
>

All that really matters is how they taste. Doesn't make much difference
what they're called.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

"K. Reece" > wrote in :

>
> "Wayne" > wrote in message
> ...
>> Melba's Jammin' > wrote in
>> :
>>
>> > In article >, Wayne
>> > > wrote:
>> >
>> >> "K. Reece" > wrote in
>> >> :
>> >>
>> >> >
>> >> > "Dog3" <dognospam@adjfkdla;not> wrote in message
>> >
>> >> >> What exactly are club steaks? I can't handle the corn or
>> >> >> cantalope.
>> >
>> >> > They look like a bone on ribeye steak. It's what the meat
>> >> > locker here calls them. They're the last two I have.
>> >>
>> >> Then, probably what they used to call a "rib steak". Haven't seen
>> >> those in the store in a long time. I love ribeye steaks, but
>> >> always thought the "rib steak" had even more flavor.
>> >
>> > I don't think they're the same. Sure, now you want me to tell you
>> > the difference between them. I'd have to look it up. My
>> > recollection is that a club steak's not as tender as the rib steak.
>>
>> Now you've got me more curious. My meat dictionary says a club steak
>> is a Delmonico steak and a rib steak is a bone-on ribeye.
>>
>> --
>> Wayne in Phoenix
>>
>> If there's a nit to pick, some nitwit will pick it.
>
> But has the dude at my meat locker read your meat dictionary? LOL
> Whatever they are they sure were good.
>
> Kathy
>
>
>

All that really matters is how they taste. Doesn't make much difference
what they're called.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

"Dog3" <dognospam@adjfkdla;not> wrote in message
4...
> What's everyone doing for Sunday Dinner? I think I might actually cook
> something easy. I'm thinking of doing a baked chicken, mashed and some
> asparagus or broccoli. No sauces, just butter, S&P.
>
> Michael
>
> --
> Deathbed statement...
>
> "Codeine . . . bourbon."
> ~~Tallulah Bankhead, actress, d. December 12, 1968

Homemade beef (shredded not ground) enchiladas. Not made by me, made by my
sister who decided to share. The best damn beef enchiladas I've ever had.
The meat was crocked all day and sooooooooooo tender. Perfect end to a
perfect day spent @ my granddaughter's first birthday party. ahhhhhhhhhhh,
life is good.

Suzan

stuff about dinner.... and about cabbage rolls from Wayne;

> I've never really had a recipe. The mother of a Slovak friend taught me
to make these, but I suspect they are a fairly *******ized version.
> Still, it's a version we really like.
>
> Mary Demko's Stuffed Cabbage
>
> 12 cabbage leaves
> chopped remaining cabbage
>
> Filling
> 1 pound ground beef
> 1/3 cup raw long grain rice
> 1/3 cup minced onion
> 1 small clove garlic, finely minced
> 1 egg
> 1 teaspoons salt
> 1 teaspoon freshly ground black pepper
> ¼ teaspoon thyme
> ¼ teaspoon summer savory
>
> Sauce
> 2 cans tomato soup
> 1 soup can beef broth
> 1 can small-diced tomatoes, undrained
> 1 tablespoon sweet Hungarian paprika
> 2 tablespoons light brown sugar
> juice of 1 lemon
> zest of ½ lemon
> 1 pint sour cream
>
> Drop cabbage leaves into boiling salted water; cover and cook for 3
> minutes. Drain well. (I do not like the freezer method for softening the
> cabbage leaves.) In a large bowl, combine all filling intgredients. Mix
> well and divide into 12 portions. Place a portion into the center of
> each cabbage leaf. Roll leaf around filling; fasten with toothpick. Place
> half of chopped cabbage in a covered roaster. Arrange cabbage rolls over
> the chopped cabbage, then cover with remaining half of chopped cabbage.
> For sauce, combine all sauce ingredients except sour cream and pour over
> cabbage rolls. Bake covered in a preheated 300°F. oven 1-1/2 - 2 hours.
> Remove rolls and discard toothpicks. Place pan with juices and chopped
> cabbage over medium heat; stir in sour cream and cook gently 15-20
> minutes. Return cabbage to pan and allow to reheat 10-15 minutes.
>
> --
> Wayne in Phoenix
>
> If there's a nit to pick, some nitwit will pick it.

This looks great. I have become lazy in my old age and no longer roll up my
cabbage rolls. I layer all the ingredients like a lazagna. meat, cabbage,
sauce, repeat. Turns out quite good this way.

Suzan

In article > , Dog3
<dognospam@adjfkdla;not> wrote:

> What's everyone doing for Sunday Dinner? I think I might actually cook
> something easy. I'm thinking of doing a baked chicken, mashed and some
> asparagus or broccoli. No sauces, just butter, S&P.
>
> Michael

Just returned from The Widow Dorothy's. Today was supposed to have been
a going away gathering for some neighbors. Party was cancelled at 11:00
a.m. because Departing Neighbor Mike's grandmother's funeral was
yesterday. Dead grandma's SON died yesterday before his mom's funeral.
Poor Mike's mom: she lost her brother and her mother about three days
apart. So, Dottie they canceled the party but I told her I thought we
should eat some of that food now because I wasn't eating any week-old
potato salad next week, thank you. We had deli turkey sandwiches,
veggies and dip, fresh fruit, the famous Humboldt Avenue Graduation
Beans (my offering). Any food I don't have to cook tastes pretty good
to me. I told Dottie I'll bring my own potato salad next week and I'll
eat the ham, not the turkey. :-) The ham hasn't been opened yet. The
beans will hold until then.
--
-Barb, <www.jamlady.eboard.com> An update on 7/4/04.

In article > , Dog3
<dognospam@adjfkdla;not> wrote:

> What's everyone doing for Sunday Dinner? I think I might actually cook
> something easy. I'm thinking of doing a baked chicken, mashed and some
> asparagus or broccoli. No sauces, just butter, S&P.
>
> Michael

Just returned from The Widow Dorothy's. Today was supposed to have been
a going away gathering for some neighbors. Party was cancelled at 11:00
a.m. because Departing Neighbor Mike's grandmother's funeral was
yesterday. Dead grandma's SON died yesterday before his mom's funeral.
Poor Mike's mom: she lost her brother and her mother about three days
apart. So, Dottie they canceled the party but I told her I thought we
should eat some of that food now because I wasn't eating any week-old
potato salad next week, thank you. We had deli turkey sandwiches,
veggies and dip, fresh fruit, the famous Humboldt Avenue Graduation
Beans (my offering). Any food I don't have to cook tastes pretty good
to me. I told Dottie I'll bring my own potato salad next week and I'll
eat the ham, not the turkey. :-) The ham hasn't been opened yet. The
beans will hold until then.
--
-Barb, <www.jamlady.eboard.com> An update on 7/4/04.

"Orion" > wrote in news:JamIc.3144$f9.2537@fed1read02:

> This looks great. I have become lazy in my old age and no longer roll
> up my cabbage rolls. I layer all the ingredients like a lazagna.
> meat, cabbage, sauce, repeat. Turns out quite good this way.
>
> Suzan

Thanks for suggesting this, Suzan. I have made layered version a couple of
times when I was really short on time. I don't make stuffed cabbage too
often, though, and most of the time when I do make it, I make 3-4 times
this recipe and freeze them in portions. For me, making that many is an
"event" that I plan the time for. <g> I just made the small batch today,
though, and wished I thought of this.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

Melba's Jammin' > wrote in news:barbschaller-
:

> In article <JamIc.3144$f9.2537@fed1read02>, "Orion" >
> wrote:
>
>> stuff about dinner.... and about cabbage rolls from Wayne;
>>
>> > I've never really had a recipe. The mother of a Slovak friend
>> > taught me to make these, but I suspect they are a fairly
>> > *******ized version. Still, it's a version we really like.
>
> Not too far from what I make, Wayne. Different sauce ingredients,
> though, and sour cream was NEVER involved in holubky, but, hey --
> whatever floats your boat.

Mary Demko's husband was Hungarian, which I think dictated the paprika
and sour cream. The sauce has almost a paprikash taste.

>> > Mary Demko's Stuffed Cabbage
>
>> This looks great. I have become lazy in my old age and no longer
>> roll up my cabbage rolls. I layer all the ingredients like a
>> lazagna. meat, cabbage, sauce, repeat.
>> Suzan
>
> That whirring sound you hear is my mother spinning in her grave.

hehehe!

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

Melba's Jammin' > wrote in news:barbschaller-
:

> In article <JamIc.3144$f9.2537@fed1read02>, "Orion" >
> wrote:
>
>> stuff about dinner.... and about cabbage rolls from Wayne;
>>
>> > I've never really had a recipe. The mother of a Slovak friend
>> > taught me to make these, but I suspect they are a fairly
>> > *******ized version. Still, it's a version we really like.
>
> Not too far from what I make, Wayne. Different sauce ingredients,
> though, and sour cream was NEVER involved in holubky, but, hey --
> whatever floats your boat.

Mary Demko's husband was Hungarian, which I think dictated the paprika
and sour cream. The sauce has almost a paprikash taste.

>> > Mary Demko's Stuffed Cabbage
>
>> This looks great. I have become lazy in my old age and no longer
>> roll up my cabbage rolls. I layer all the ingredients like a
>> lazagna. meat, cabbage, sauce, repeat.
>> Suzan
>
> That whirring sound you hear is my mother spinning in her grave.

hehehe!

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

"Wayne" > wrote in message
...
> Melba's Jammin' > wrote in
> :
>
> > In article >, Wayne
> > > wrote:
> >
> >> "K. Reece" > wrote in
> >> :
> >>
> >> >
> >> > "Dog3" <dognospam@adjfkdla;not> wrote in message
> >
> >> >> What exactly are club steaks? I can't handle the corn or
> >> >> cantalope.
> >
> >> > They look like a bone on ribeye steak. It's what the meat locker
> >> > here calls them. They're the last two I have.
> >>
> >> Then, probably what they used to call a "rib steak". Haven't seen
> >> those in the store in a long time. I love ribeye steaks, but always
> >> thought the "rib steak" had even more flavor.
> >
> > I don't think they're the same. Sure, now you want me to tell you the
> > difference between them. I'd have to look it up. My recollection is
> > that a club steak's not as tender as the rib steak.
>
> Now you've got me more curious. My meat dictionary says a club steak is
> a Delmonico steak and a rib steak is a bone-on ribeye.
>
> --
> Wayne in Phoenix
>
> If there's a nit to pick, some nitwit will pick it.

But has the dude at my meat locker read your meat dictionary? LOL Whatever
they are they sure were good.

Kathy

>Subject: Sunday Dinner
>From: Wayne
>Date: 7/11/2004 8:03 PM US Eastern Standard Time
>Message-id: >
>
(Mpoconnor7) wrote in
:
>
>>>I had a couple Johnsonville brat burgers, pan fried in a skillet along
>>>with some vidalia onions, some hot wax, green, and jalepeno pepper
>>>strips (fresh peppers from the garden).
>>>Served on whole wheat bread.
>>
>> I love Johnsonville brats; never thought of removing them from their
>> casings and making burgers out of them but I have to give that a try.
>>
>> Michael O'Connor - Modern Renaissance Man
>
>In some of our supermarkets you can buy then already in patties.
>
>--
>Wayne in Phoenix

That's what these were...Thought I'd try them insead of cutting the links in
half...It's easier and just as good.

"Bob" > wrote in
:

> Nancy wrote:
>
>> How I really crave country style spare ribs is throw a big fat one
>> into long cooked tomato sauce. Just snuggle it down among the
>> meatballs and sausage. All you'll find is the bone when it's done.
>
> In one of the Mario Batali shows, I remember watching him make a
> Sunday gravy which included ribs. Although the recipe didn't make it
> onto the FoodNetwork web site, I had recorded the show and this is my
> reconstruction of the ingredient list. No quantities were given, but
> when I made it on my own, I started out with what I thought were
> "normal" proportions and it came out okay:
>
> Meatballs
> ground chuck (I used roughly 1.5 pounds)
> eggs (I used two)
> toasted pine nuts (I used a quarter-cup, and chopped them briefly)
> bread crumbs soaked in milk (I used a one-inch-thick slice of Italian
> bread that had gone stale. I made it into crumbs in the food
> processor, then added a cup of milk. I squeezed out most of the milk
> before incorporating into the meatball mixture.)
> salt & pepper (I just sprinkled it on liberally)
> garlic (three cloves, put through a press)
> parsley (about half a bunch of the leaves, chopped fairly finely)
> romano cheese (I just cut a big chunk off a wedge, and grated it
> finely) olive oil (This was just used to cook the meatballs; it wasn't
> in the meatball mixture itself.)
>
> Using your hands, mix together everything except the olive oil. Form
> into meatballs. (I made them just a bit smaller than golf balls.) Heat
> olive oil in a large shallow pan. Working in batches, cook the
> meatballs until browned. For Sunday gravy, you don't need to cook them
> all the way through; they'll cook more in the sauce.
>
>
> Sunday Gravy
> pork ribs (I used half a packet of baby back ribs)
> chicken (I used about six chicken thighs)
> onions (I used two large onions, chopped medium)
> red pepper flakes (I used about a tablespoon)
> Chianti (I used about a cup and a half)
> tomatoes (I used two big cans of Progresso whole tomatoes)
> sausages (I used about six sausages)
> meatballs which were just made
> salt and pepper
> sugar
>
> Sprinkle the chicken with salt and pepper, then add it along with the
> onions into the leftover oil in the pan used to make the meatballs.
> Cook it over medium-high heat for about five minutes, just to gain
> some color in the chicken. Dump the contents of the pan into a big
> kettle. Add the ribs, sausage, tomatoes, and red pepper flakes. Add
> about two teaspoons of sugar and some more salt and pepper, but don't
> overdo it; the mixture is going to reduce a bit, and you'll be able to
> add salt later if needed. Over medium heat, bring mixture to a boil,
> then lower the heat to low and cook for an hour, breaking up the
> tomatoes with a wooden spoon. Add the remaining ingredients and cook
> at least another hour. (As I recall, I cooked it for another four
> hours; I wanted the ribs to be falling-off-the-bone tender.)
>
> This time of year, I'd add some chopped fennel in with the onions, I'd
> add some finely grated carrots along with the tomatoes, and I'd add
> some roughly-chopped zucchini in the last fifteen minutes or so.
>
> Bob

Thanks for posting this, Bob. It gives me vague recollections of the
Sunday gravy my neighbor made when I was growing up. I always loved it,
but never knew how to make it. All the ingredients sound familiar as I
used to sometimes watch her make it. About time I tried it myself!



--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

In article > ,
Dog3 <dognospam@adjfkdla;not> wrote:

> What's everyone doing for Sunday Dinner? I think I might actually cook
> something easy. I'm thinking of doing a baked chicken, mashed and some
> asparagus or broccoli. No sauces, just butter, S&P.

I made a simple risotto of bacon and peas.

Miche

--
If you want to end war and stuff you got to sing loud.
-- Arlo Guthrie, "Alice's Restaurant"

Miche > wrote in news:micheinnz-
:

> In article > ,
> Dog3 <dognospam@adjfkdla;not> wrote:
>
>> What's everyone doing for Sunday Dinner? I think I might actually cook
>> something easy. I'm thinking of doing a baked chicken, mashed and some
>> asparagus or broccoli. No sauces, just butter, S&P.
>
> I made a simple risotto of bacon and peas.
>
> Miche
>

That sounds good, and something I could manage on a worknight. Did you add
the bacon and peas after the risotto was finished?

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

"Bob" > wrote in message
...
>
> In one of the Mario Batali shows, I remember watching him make a Sunday
> gravy which included ribs. Although the recipe didn't make it onto the
> FoodNetwork web site, I had recorded the show and this is my
reconstruction
> of the ingredient list. No quantities were given, but when I made it on my
> own, I started out with what I thought were "normal" proportions and it
came
> out okay:

It's not this one?
http://www.foodnetwork.com/food/reci..._17575,00.html
It has ribs, braciole, chicken, meatballs, and sausage for the meat

I love recipes like that, but I can't imagine ever making it. I'm a lazy
cook so I'd want someone else to make it for me!

BTW, apparently the Food Network is not ordering anymore Molto Mario shows.
No more Molto Mario, no more A Cook's Tour...what's the point of watching
anymore (not that I have that option...I'm in Japan, anyway). Oh, there's
still Good Eats, but they'll probably do away with that soon, too.

rona

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

Dog3 wrote:

> The Joneses > got ****ed off and typed
> :
> > Something easy here too, it's canning season. Corned beef brisket &
> > veggies, rye bread, and pass the Grey Poupon. Lots of iced tea.
>
> Yum. I love corned beef brisket. How do you make your iced tea?
> Michael

Was nice to plop everything in the electric slow cooker while I worked on
okra pickles. Caffeine is now a mighty drug to us and Ol'Whiskerface works
nights. Too much caffeine will keep him up all day and makes me
n-n-n-nervous. We use Tetley Decaff, 3 big bags to the half gallon. I like it
boiling water brewed, he likes sun tea. But nice & strong.We have water
filters and I think the water makes a difference.
Edrena

"Dog3" <dognospam@adjfkdla;not> wrote in message
4...

> I like rib eye sandwiches and I like rib eyes for steak and egg breakfast.
> I'm not familiar with the club steak. I don't think I've ever seen them
> here.
>
> Michael
>
> --
> Deathbed statement...
>
> "Codeine . . . bourbon."
> ~~Tallulah Bankhead, actress, d. December 12, 1968

I don't think I've ever seen them in a supermarket. The only time I've ever
seen them is when I buy a quarter of beef. Maybe that has something to do
with it.

Kathy

Dog3 wrote:
>
> What's everyone doing for Sunday Dinner? I think I might actually cook
> something easy. I'm thinking of doing a baked chicken, mashed and some
> asparagus or broccoli. No sauces, just butter, S&P.

Coming after the the fact, but oh well.

Sunday night is usually stir-fry for me. This time was thinly-sliced top
round, with sliced carrots, broccoli, snow peas, mushrooms and some
canned bamboo shoots and water chestnuts. Oh, and some of those red
pepper pods.



Brian Rodenborn

Rona wrote:

> It's not this one?
> http://www.foodnetwork.com/food/reci..._17575,00.html
> It has ribs, braciole, chicken, meatballs, and sausage for the meat
>
> I love recipes like that, but I can't imagine ever making it. I'm a lazy
> cook so I'd want someone else to make it for me!

That looks similar to the recipe I saw, but I'm sure it's not the same one.
First, I am completely certain that the Sunday gravy recipe was an
Italian-American recipe rather than one directly from Italy. I'm about 99%
certain that it was from an episode of "Ciao America". Second, I am certain
that the meatballs had pine nuts in them "for flavor." I remember that the
ribs weren't browned, either, though maybe the sausages were. I don't
remember whether braciole was included or not; it might be that the recipe
included it but I omitted it when I was writing down the ingredients
(because I knew I'd never go to the trouble of making braciole).

Bob

On Sun, 11 Jul 2004 21:35:55 GMT, Wayne > wrote:

>"K. Reece" > wrote in :
>
>>
>> "Dog3" <dognospam@adjfkdla;not> wrote in message
>> ...
>>> "K. Reece" > got ****ed off and typed
>>> :
>>>
>>> >
>>> > "Dog3" <dognospam@adjfkdla;not> wrote in message
>>> > 4...
>>> >> What's everyone doing for Sunday Dinner? I think I might actually
>>> >> cook something easy. I'm thinking of doing a baked chicken, mashed
>>> >> and some asparagus or broccoli. No sauces, just butter, S&P.
>>> >>
>>> >> Michael
>>
>>> > Club steaks, baked potatoes and corn on the cob all cooked on the
>>> > grill. Watermelon and cantaloupe for dessert.
>>> >
>>> > Kathy
>>>
>>> What exactly are club steaks? I can't handle the corn or cantalope.
>>>
>>> Michael
>>> --
>>> Deathbed statement...
>>>
>>> "Codeine . . . bourbon."
>>> ~~Tallulah Bankhead, actress, d. December 12, 1968
>>
>> They look like a bone on ribeye steak. It's what the meat locker here
>> calls them. They're the last two I have.
>
>Then, probably what they used to call a "rib steak". Haven't seen those
>in the store in a long time. I love ribeye steaks, but always thought
>the "rib steak" had even more flavor.
>
>
That is exactly what it is. A steak made by cutting one rib from a
standing rib roast. The ribeye is the center of the same with the bone
and outside meat removed.

If you want them just ask the butcher to cut up a rib roast.



Rodney Myrvaagnes NYC J36 Gjo/a


"Nuke the *** whales for Jesus" -- anon T-shirt

On Sun, 11 Jul 2004 17:11:47 -0500, Melba's Jammin'
> wrote:

>In article >, Wayne
> wrote:
>
>> "K. Reece" > wrote in :
>>
>> >
>> > "Dog3" <dognospam@adjfkdla;not> wrote in message
>
>> >> What exactly are club steaks? I can't handle the corn or cantalope.
>
>> > They look like a bone on ribeye steak. It's what the meat locker here
>> > calls them. They're the last two I have.
>>
>> Then, probably what they used to call a "rib steak". Haven't seen those
>> in the store in a long time. I love ribeye steaks, but always thought
>> the "rib steak" had even more flavor.
>
>I don't think they're the same. Sure, now you want me to tell you the
>difference between them. I'd have to look it up. My recollection is
>that a club steak's not as tender as the rib steak.

You may well be right. I don't think "club steak" is a defined cut,
and it could be different in different places, like "London Broil" in
New England.

But a rib steak is well defined, as is rib eye.



Rodney Myrvaagnes NYC J36 Gjo/a


"Nuke the *** whales for Jesus" -- anon T-shirt

On Sun, 11 Jul 2004 21:13:33 -0500, Melba's Jammin'
> wrote:

>In article <JamIc.3144$f9.2537@fed1read02>, "Orion" >
>wrote:
>
>> stuff about dinner.... and about cabbage rolls from Wayne;
>>
>> > I've never really had a recipe. The mother of a Slovak friend
>> > taught me to make these, but I suspect they are a fairly
>> > *******ized version. Still, it's a version we really like.
>
>Not too far from what I make, Wayne. Different sauce ingredients,
>though, and sour cream was NEVER involved in holubky, but, hey --
>whatever floats your boat.
>
>> > Mary Demko's Stuffed Cabbage
>
>> This looks great. I have become lazy in my old age and no longer
>> roll up my cabbage rolls. I layer all the ingredients like a
>> lazagna. meat, cabbage, sauce, repeat.
>> Suzan
>
>That whirring sound you hear is my mother spinning in her grave.

Speaking of grave-spinning, a few years ago I suggested (to Barbara)
that we make a mock gawumpke (I don't know how to spell it) [Polish
stuffed cabbage] when visiting her folks.

I suggested zapping a head of radicchio to soften it, stuffing between
the leaves with foie gras and a little seasoning, and zapping it just
enough to heat up.

She thought her mother would have a heart attack, so we didn't do it.
I still think it might taste really good.



Rodney Myrvaagnes NYC J36 Gjo/a


"Nuke the *** whales for Jesus" -- anon T-shirt

In article >,
says...
> In one of the Mario Batali shows, I remember watching him make a Sunday
> gravy which included ribs
>
In my family, Sunday gravy *always* included a rack of spare ribs, lots
of meatballs, sweet and hot sausages, pepperoni chunks, and brazziole,
which were stuffed with raisins and pine nuts, or hardboiled eggs,
together with lots of parsley, spices and slivers of locatelli cheese.

And macaroni (we never called it 'pasta') was not only served on Sundays,
but also on Thursdays.

--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

In article >, Rodney
Myrvaagnes > wrote:

> On Sun, 11 Jul 2004 21:13:33 -0500, Melba's Jammin'
> > wrote:
> >That whirring sound you hear is my mother spinning in her grave.
>
> Speaking of grave-spinning, a few years ago I suggested (to Barbara)
> that we make a mock gawumpke (I don't know how to spell it) [Polish
> stuffed cabbage] when visiting her folks.
>
> I suggested zapping a head of radicchio to soften it, stuffing between
> the leaves with foie gras and a little seasoning, and zapping it just
> enough to heat up.
>
> She thought her mother would have a heart attack, so we didn't do it.
> I still think it might taste really good.

Spelled Golabki. Sort of.
I'm with Barbara. <=:0)
Make it, but don't even *think* of including the words golabki, holubky,
or Polish in the name. :-)
--
-Barb, <www.jamlady.eboard.com> An update on 7/4/04.

Rodney Myrvaagnes wrote:
>
> On Sun, 11 Jul 2004 21:13:33 -0500, Melba's Jammin'
> > wrote:
> >That whirring sound you hear is my mother spinning in her grave.
>
> Speaking of grave-spinning, a few years ago I suggested (to Barbara)
> that we make a mock gawumpke (I don't know how to spell it) [Polish
> stuffed cabbage] when visiting her folks.
>

(Unusual variation idea snipped)

Just had to reply to this as "gawumpke" is exactly how the Polish
folks (2nd generation) in S.E. Massachusetts (Emeril's hometown)
spell and pronounce the dish. I've even seen it spelled that way
in mom-n-pop grocery store windows.

gloria p

On Mon, 12 Jul 2004 21:46:26 -0500, Melba's Jammin'
> wrote:

>In article >, Rodney
>Myrvaagnes > wrote:
>
>> On Sun, 11 Jul 2004 21:13:33 -0500, Melba's Jammin'
>> > wrote:
>> >That whirring sound you hear is my mother spinning in her grave.
>>
>> Speaking of grave-spinning, a few years ago I suggested (to Barbara)
>> that we make a mock gawumpke (I don't know how to spell it) [Polish
>> stuffed cabbage] when visiting her folks.
>>
>> I suggested zapping a head of radicchio to soften it, stuffing between
>> the leaves with foie gras and a little seasoning, and zapping it just
>> enough to heat up.
>>
>> She thought her mother would have a heart attack, so we didn't do it.
>> I still think it might taste really good.
>
>Spelled Golabki. Sort of.
>I'm with Barbara. <=:0)
>Make it, but don't even *think* of including the words golabki, holubky,
>or Polish in the name. :-)

Thanks, I'll be diplomatic.



Rodney Myrvaagnes NYC J36 Gjo/a


"Nuke the *** whales for Jesus" -- anon T-shirt

On Tue, 13 Jul 2004 03:00:26 GMT, Puester >
wrote:

>Rodney Myrvaagnes wrote:
>>
>> On Sun, 11 Jul 2004 21:13:33 -0500, Melba's Jammin'
>> > wrote:
>> >That whirring sound you hear is my mother spinning in her grave.
>>
>> Speaking of grave-spinning, a few years ago I suggested (to Barbara)
>> that we make a mock gawumpke (I don't know how to spell it) [Polish
>> stuffed cabbage] when visiting her folks.
>>
>
>(Unusual variation idea snipped)
>
>Just had to reply to this as "gawumpke" is exactly how the Polish
>folks (2nd generation) in S.E. Massachusetts (Emeril's hometown)
>spell and pronounce the dish. I've even seen it spelled that way
>in mom-n-pop grocery store windows.
>
My inlaws are in central CT, not that far away. I was trying to render
it the way it sounds there. I guess I succeeded.

>gloria p


Rodney Myrvaagnes NYC J36 Gjo/a


"Nuke the *** whales for Jesus" -- anon T-shirt