jmcquown wrote:

> I like to have steak & eggs for breakfast on occasion. What I find odd
> is a pork chop & eggs. I've seen that on a few diner menus when John
> and I were on the road. Bacon, sausage, ham, with eggs, sure. But pork
> chops just don't have that "breakfast" ring to them.


We have them once in a while. Boneless loin chops sometimes come on
sale. They are usually about 3 or 4 ounces each and we freeze them
individually. Pan fried and served with eggs over-easy. Makes a nice
breakfast.

George L

On Wed, 23 Dec 2009 03:41:20 -0500, "jmcquown" >
wrote:


>I like to have steak & eggs for breakfast on occasion. What I find odd is a
>pork chop & eggs. I've seen that on a few diner menus when John and I were
>on the road. Bacon, sausage, ham, with eggs, sure. But pork chops just
>don't have that "breakfast" ring to them.
>

I occasionally pick up a biscuit at this gas station that sells a
variety of good biscuits. One of the choices is a pork tenderloin
biscuit. I saw it often enough that I got curious and tried it. I
didn't care for it. Cured meats seem to go better with eggs and
breakfast food.

Tara

Ed wrote:

> $teak and eggs always semed to be something people ate because they
> could, not because it was the best breakfast combo. You don't see it at
> the local diner as much as you'd see it at the higher priced places with
> the champagne breakfast. Personally, I'd rather have bacon, ham, sausage,
> or scrapple with my eggs.

I see it at the local diners just as often as I see it elsewhere. I agree
that the menu item seems to be aimed at people who want to show off by
spending ostentatiously.

Truth is, I'm not all that fond of steak even at dinnertime, and the Navy
can take the blame for that: They buy the toughest cuts of meat, throw them
frozen onto the griddle, cook them until they're grey inside, and then act
like they're doing you a favor because they're giving you STEAK! Since
leaving the Navy I've had some steaks that I enjoyed, but by and large, I
fear that that memory has ruined steak for me. I'd rather have creamed
chipped beef on toast for breakfast.

While I'm on the subject, the Navy has a magical recipe for pancakes: When
you pour syrup onto them, the syrup simply disappears, leaving you with dry
sawdust-flavored disks on your plate. I have no idea what they must do to
achieve that result.

Bob

Jill wrote:

> What I find odd is a pork chop & eggs. I've seen that on a few diner menus
> when John and I were on the road. Bacon, sausage, ham, with eggs, sure.
> But pork chops just don't have that "breakfast" ring to them.

Oddly, though I never had pork chops and eggs for breakfast growing up, when
I first encountered the combination I thought it *did* have that "breakfast"
ring to it.

Bob

In article >,
"Bob Terwilliger" > wrote:


> While I'm on the subject, the Navy has a magical recipe for pancakes: When
> you pour syrup onto them, the syrup simply disappears, leaving you with dry
> sawdust-flavored disks on your plate. I have no idea what they must do to
> achieve that result.

Sorry, Bob, there must have been a mixup in the warehouse. Those disks
are meant for chemical warfare. When the enemy releases clouds of
poison gas, you just put those disks out and they absorb all the poison
gas.

--
Dan Abel
Petaluma, California USA

Ed Pawlowski wrote:

> $teak and eggs always semed to be something people ate because they could,
> not because it was the best breakfast combo. You don't see it at the local
> diner as much as you'd see it at the higher priced places with the
> champagne breakfast.

I guess my experience is different from yours. I am more used to seeing
it in cheaper places, usually in mom and pop type diners.

> Personally, I'd rather have bacon, ham, sausage, or
> scrapple with my eggs.

I have never had scrapple and have never seen it on a menu around here.
I had to google it. It didn't sound very appealing, but I cam across a
video instruction that looked good. The guy used pork shoulder spiced
with salt, pepper, cayenne, and a few other things, simmered it for a
few hours until fork tender. He took it out and chopped it up with some
ham. He removed some of the fat and then added polenta to the cooking
liquid and cooked it until it was nice and thick and added the chopped
pork and ham, put in in a plastic wrapped pan and cooled it. To cook
it, he sliced it up, dusted it with flour and pan fried it in oil.

It looks like something I should try.

Ranée at Arabian Knits wrote:
> In article >,
> "Ed Pawlowski" > wrote:
>
>> $teak and eggs always semed to be something people ate because they could,
>> not because it was the best breakfast combo. You don't see it at the local
>> diner as much as you'd see it at the higher priced places with the
>> champagne breakfast. Personally, I'd rather have bacon, ham, sausage, or
>> scrapple with my eggs.
>
> I like all of it, except the scrapple. I like steak and eggs, but
> IMO it isn't high end steak. It's tough steak, thinly sliced, and
> quickly fried.
>

I have only had it a few times. It was usually a very thin steak, like a
thin strip steak.

On Wed, 23 Dec 2009 11:30:36 -0800, Ranée at Arabian Knits
> wrote:

>In article >,
> "Ed Pawlowski" > wrote:
>
>> $teak and eggs always semed to be something people ate because they could,
>> not because it was the best breakfast combo. You don't see it at the local
>> diner as much as you'd see it at the higher priced places with the
>> champagne breakfast. Personally, I'd rather have bacon, ham, sausage, or
>> scrapple with my eggs.
>
> I like all of it, except the scrapple. I like steak and eggs, but
>IMO it isn't high end steak. It's tough steak, thinly sliced, and
>quickly fried.
>
The only time we eat steak and eggs for breakfast is at home. The
steak is a leftover from the night before, so it's pretty darned
good... but that still doesn't convince me steak and eggs belong
together for breakfast.

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

"Melba's Jammin'" > wrote in message
...
> In article
> >,
> Cindy Hamilton > wrote:
>
>> We had about half of our dinner party cancel last Sunday,
>> and consequently we have about 6 pounds of USDA Prime
>> standing rib roast left over.
>>
>> Any ideas on what to do with some of it? It's good warmed
>> up in a little butter or bacon grease in a frying pan, but
>> something different would be nice as we jam all that
>> cholesterol into our arteries.
>>
>> Thanks,
>>
>> Cindy Hamilton
>
> Me? I'd be eating steak and eggs and hash browns or adding thin slices
> to the top of a green salad.
>
>
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.me.com/barbschaller 12/15/2009


I have to comment on the beef and eggs discussion. When we have a
tenderloin steak, we usually cannot finish all of, even though I buy the
smallest package I can find. Anyway, I think a tenderloin omelet the next
day is just about as good as anything gets!!

As to the left over prime rib roast, I love a shaved roast sandwich with
horseradish and mustard.

It would make a very good Christmas eve supper.

Have a good holiday.

dale

On Wed, 23 Dec 2009 14:54:03 -0500, Dave Smith wrote:

> Ed Pawlowski wrote:
>
>> $teak and eggs always semed to be something people ate because they could,
>> not because it was the best breakfast combo. You don't see it at the local
>> diner as much as you'd see it at the higher priced places with the
>> champagne breakfast.
>
> I guess my experience is different from yours. I am more used to seeing
> it in cheaper places, usually in mom and pop type diners.
>
>> Personally, I'd rather have bacon, ham, sausage, or
>> scrapple with my eggs.
>
> I have never had scrapple and have never seen it on a menu around here.
> I had to google it. It didn't sound very appealing, but I cam across a
> video instruction that looked good. The guy used pork shoulder spiced
> with salt, pepper, cayenne, and a few other things, simmered it for a
> few hours until fork tender. He took it out and chopped it up with some
> ham. He removed some of the fat and then added polenta to the cooking
> liquid and cooked it until it was nice and thick and added the chopped
> pork and ham, put in in a plastic wrapped pan and cooled it. To cook
> it, he sliced it up, dusted it with flour and pan fried it in oil.
>
> It looks like something I should try.

it can be very good, even the stuff with more less-than-prime parts of the
pig. don't let that aspect put you off. i like it on toast.

your pal,
blake

On Wed, 23 Dec 2009 19:24:31 -0700, "Dale P" > wrote:

>"Melba's Jammin'" > wrote in message
...
>> In article
>> >,
>> Cindy Hamilton > wrote:
>>
>>> We had about half of our dinner party cancel last Sunday,
>>> and consequently we have about 6 pounds of USDA Prime
>>> standing rib roast left over.
>>>
>>> Any ideas on what to do with some of it? It's good warmed
>>> up in a little butter or bacon grease in a frying pan, but
>>> something different would be nice as we jam all that
>>> cholesterol into our arteries.
>>>
>>> Thanks,
>>>
>>> Cindy Hamilton
>>
>> Me? I'd be eating steak and eggs and hash browns or adding thin slices
>> to the top of a green salad.
>>
>>
>> --
>> -Barb, Mother Superior, HOSSSPoJ
>> http://web.me.com/barbschaller 12/15/2009
>
>
>I have to comment on the beef and eggs discussion. When we have a
>tenderloin steak, we usually cannot finish all of, even though I buy the
>smallest package I can find. Anyway, I think a tenderloin omelet the next
>day is just about as good as anything gets!!
>
>As to the left over prime rib roast, I love a shaved roast sandwich with
>horseradish and mustard.
>
>It would make a very good Christmas eve supper.
>
Cold rib roast is disgusting... all that congealed fat and flavorless
rubbery flesh does not make for a cold roast beef sandwich... hot rib
roast is fat laden enough (did I say tasteless) but cold and
congealed, blech! And even a fresh out of the oven rib roast makes a
rotten sandwich, much too fatty and practically flavorless unless
slathered with sauce/gravy, and reheated it becomes garbage... I'd
sooner toss any left over rib roast out in my yard for the critters.

The only reason rib has the status it enjoys is because the
boaster/braggart TIADers enjoy the sensation of the woid "Prime"
sliding off their totally uneducated palates/tongues and enjoy telling
everyone what they paid... but there is nothing Prime about Rib. I
find rib the poorest cut of beef, and should be the least costly... I
wouldn't feed it to a dog, all that fat will give it a coronary. I
never buy rib roast/steak, it's not worth the fuel to cook it. And
there is good reason it's the most often queried how to cook... no
matter how cooked most folks are disappointed with their slab of
waste... every time I've been to fancy schmancy catered affairs that
served prime rib and look at all the remains on the plates going back
I know that there wasn't much enjoyed, each slice is a crap shoot and
none winners... I've often seen folks flipping it over and about their
dish and then offering theirs to some rotund TIADer at the table...
and wishing they had ordered my salmon steak.

There are many excellent beef cuts that are much better in every way
than than rib. When I see these grotesque cuts with their equally
grotesque price tags displayed in the meat market I just keep walking:
http://www.askthemeatman.com/beef_rib_primal_cuts.htm

> Anyway, I think a tenderloin omelet the
> next day is just about as good as anything gets!!
>
> As to the left over prime rib roast, I love a shaved roast sandwich with
> horseradish and mustard.
>
> It would make a very good Christmas eve supper.
>
> Have a good holiday.
>
> dale

I usually make hash out of left over beef roast of any kind. Diced
onions, potatoes, and roast.. splash of Worcestershire and cooked in an
iron frying pan until somewhat crisp around the edges.. served with a
couple of fried eggs and a bloody bull shot.

jay

On Thu, 24 Dec 2009 11:19:08 -0500, blake murphy
> wrote:

>On Wed, 23 Dec 2009 14:54:03 -0500, Dave Smith wrote:
>
>> Ed Pawlowski wrote:
>>
>>> $teak and eggs always semed to be something people ate because they could,
>>> not because it was the best breakfast combo. You don't see it at the local
>>> diner as much as you'd see it at the higher priced places with the
>>> champagne breakfast.
>>
>> I guess my experience is different from yours. I am more used to seeing
>> it in cheaper places, usually in mom and pop type diners.
>>
>>> Personally, I'd rather have bacon, ham, sausage, or
>>> scrapple with my eggs.
>>
>> I have never had scrapple and have never seen it on a menu around here.
>> I had to google it. It didn't sound very appealing, but I cam across a
>> video instruction that looked good. The guy used pork shoulder spiced
>> with salt, pepper, cayenne, and a few other things, simmered it for a
>> few hours until fork tender. He took it out and chopped it up with some
>> ham. He removed some of the fat and then added polenta to the cooking
>> liquid and cooked it until it was nice and thick and added the chopped
>> pork and ham, put in in a plastic wrapped pan and cooled it. To cook
>> it, he sliced it up, dusted it with flour and pan fried it in oil.
>>
>> It looks like something I should try.
>
>it can be very good, even the stuff with more less-than-prime parts of the
>pig. don't let that aspect put you off. i like it on toast.
>
>
Scrapple is better pan toasted... never witnessed a scrapple
sammiche... doesn't sound kosher.

In article >, jay >
wrote:


> I usually make hash out of left over beef roast of any kind.
>
> jay

Oh, dear, oh dear. I couldn't consign leftover prime rib to hash, Jay.
I just couldn't. I use pot roast for hash. Couldn't do it with prime
rib. I just couldn't. :-) Merry Christmas!
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/15/2009

Melba's Jammin' wrote:

>In article >, jay >
>wrote:
>
>
>> I usually make hash out of left over beef roast of any kind.
>>
>> jay
>
>Oh, dear, oh dear. I couldn't consign leftover prime rib to hash, Jay.
>I just couldn't. I use pot roast for hash. Couldn't do it with prime
>rib. I just couldn't. :-) Merry Christmas!

I don't think rib would make a decent hash, it's too mushy, hasn't
much flavor, and it's too marbleized with an abundance of fat to
easily trim some out... an over cooked top or eye round makes for much
better hash. Have a Merry!

Melba's Jammin' wrote:
> In article >, jay >
> wrote:
>
>
>> I usually make hash out of left over beef roast of any kind.
>>
>> jay
>
> Oh, dear, oh dear. I couldn't consign leftover prime rib to hash, Jay.
> I just couldn't. I use pot roast for hash. Couldn't do it with prime
> rib. I just couldn't. :-) Merry Christmas!

You can do it! Merry Christmas!

jay

"Bob Terwilliger" > wrote in message
...
..
>
> Truth is, I'm not all that fond of steak even at dinnertime, and the Navy
> can take the blame for that: They buy the toughest cuts of meat, throw
> them frozen onto the griddle, cook them until they're grey inside, and
> then act like they're doing you a favor because they're giving you STEAK!
> Since leaving the Navy I've had some steaks that I enjoyed, but by and
> large, I fear that that memory has ruined steak for me. I'd rather have
> creamed chipped beef on toast for breakfast.
>
> While I'm on the subject, the Navy has a magical recipe for pancakes: When
> you pour syrup onto them, the syrup simply disappears, leaving you with
> dry sawdust-flavored disks on your plate. I have no idea what they must do
> to achieve that result.
>
> Bob
>

From the Naval Logistics Library:

https://nll.ahf.nmci.navy.mil/public...ipe/D02505.pdf

Here's the recipe repository homepage (gotta love their logo! Wonder if
they wear the logo on a breast pocket like Seabees do.):

https://nll1.ahf.nmci.navy.mil/recipe/

Search for keyword "steak" and check some of the recipes. Could you imagine
getting a steak cooked to order in an enlisted mess?

On Thu, 24 Dec 2009 16:10:10 -0600, Melba's Jammin' wrote:

> In article >, jay >
> wrote:
>
>> I usually make hash out of left over beef roast of any kind.
>>
>> jay
>
> Oh, dear, oh dear. I couldn't consign leftover prime rib to hash, Jay.
> I just couldn't. I use pot roast for hash. Couldn't do it with prime
> rib. I just couldn't. :-) Merry Christmas!

i'm thinking a sandwich is the highest and best use.

your pal,
blake

On Fri, 25 Dec 2009 13:07:36 -0500, blake murphy
> wrote:

>On Thu, 24 Dec 2009 16:10:10 -0600, Melba's Jammin' wrote:
>
>> In article >, jay >
>> wrote:
>>
>>> I usually make hash out of left over beef roast of any kind.
>>>
>>> jay
>>
>> Oh, dear, oh dear. I couldn't consign leftover prime rib to hash, Jay.
>> I just couldn't. I use pot roast for hash. Couldn't do it with prime
>> rib. I just couldn't. :-) Merry Christmas!
>
>i'm thinking a sandwich is the highest and best use.
>
>

A sandwich is the lowest and worst use for left over rib roast.
Thinking is not your forte.

brooklyn1 wrote:
> Melba's Jammin' wrote:
>
>> In article >, jay >
>> wrote:
>>
>>
>>> I usually make hash out of left over beef roast of any kind.
>>>
>>> jay
>> Oh, dear, oh dear. I couldn't consign leftover prime rib to hash, Jay.
>> I just couldn't. I use pot roast for hash. Couldn't do it with prime
>> rib. I just couldn't. :-) Merry Christmas!
>
> I don't think rib would make a decent hash

Right .. discard rib first. Mush will crisp nicely in the abundant
amount of available fat. Try it.. works well. Any left over roast
recipes appreciated! Hash is my standard.. NOT the McSanDwItCh.

Merry..either/or..Happy! (:

jay

Cindy Hamilton wrote:
> We had about half of our dinner party cancel last Sunday,
> and consequently we have about 6 pounds of USDA Prime
> standing rib roast left over.
>
> Any ideas on what to do with some of it?

Steak salad is delicious. There are a few versions he

http://www.tastespotting.com/search/steak+salad/1

Serene
--
"I tend to come down on the side of autonomy. Once people are grown up,
I believe they have the right to go to hell in the handbasket of their
choosing." -- Pat Kight, on alt.polyamory

On Fri, 25 Dec 2009 16:21:19 -0500, brooklyn1 wrote:

> On Fri, 25 Dec 2009 13:07:36 -0500, blake murphy
> > wrote:
>
>>On Thu, 24 Dec 2009 16:10:10 -0600, Melba's Jammin' wrote:
>>
>>> In article >, jay >
>>> wrote:
>>>
>>>> I usually make hash out of left over beef roast of any kind.
>>>>
>>>> jay
>>>
>>> Oh, dear, oh dear. I couldn't consign leftover prime rib to hash, Jay.
>>> I just couldn't. I use pot roast for hash. Couldn't do it with prime
>>> rib. I just couldn't. :-) Merry Christmas!
>>
>>i'm thinking a sandwich is the highest and best use.
>>
>>
>
> A sandwich is the lowest and worst use for left over rib roast.
> Thinking is not your forte.

if the rib is cooked right, it doesn't need to be cooked again.

blake

On Dec 26, 12:09*pm, blake murphy > wrote:
> On Fri, 25 Dec 2009 16:21:19 -0500, brooklyn1 wrote:
> > On Fri, 25 Dec 2009 13:07:36 -0500, blake murphy
> > > wrote:
>
> >>On Thu, 24 Dec 2009 16:10:10 -0600, Melba's Jammin' wrote:
>
> >>> In article >, jay >
> >>> wrote:
>
> >>>> I usually make hash out of left over beef roast of any kind.
>
> >>>> jay
>
> >>> Oh, dear, oh dear. *I couldn't consign leftover prime rib to hash, Jay. *
> >>> I just couldn't. * I use pot roast for hash. *Couldn't do it with prime
> >>> rib. *I just couldn't. *:-) * *Merry Christmas!
>
> >>i'm thinking a sandwich is the highest and best use.
>
> > A sandwich is the lowest and worst use for left over rib roast.
> > Thinking is not your forte.
>
> if the rib is cooked right, it doesn't need to be cooked again.

True. Just like with the tiny piece leftover chuck roast this
morning, I'd use the toaster oven to slowly warm it to about 100F,
then just snack on it by itself.
>
> blake

--Bryan