Grilled lamb loin chops and zucchini, both lightly brushed with olive oil
and sprinkled with S&P and crumbled rosemary. What's on your menu?

Jill

jmcquown wrote:
> Grilled lamb loin chops and zucchini, both lightly brushed with olive
> oil and sprinkled with S&P and crumbled rosemary. What's on your
> menu?
> Jill

Smoked beef back ribs, grilled corn on the cob, sliced tomatos five minutes
off the vine, All with freshly ground black pepper and a light touch of
salt. An ice cold Guiness to go with the meal.

On Mon, 8 Aug 2011 19:24:59 -0400, jmcquown wrote:

> Grilled lamb loin chops and zucchini, both lightly brushed with olive oil
> and sprinkled with S&P and crumbled rosemary. What's on your menu?
>
> Jill

Baked beef heart and kale. Pork rinds for dessert.
Green tea to finish.

TFM®

On 8/8/2011 7:24 PM, jmcquown wrote:

> Grilled lamb loin chops and zucchini, both lightly brushed with olive
> oil and sprinkled with S&P and crumbled rosemary. What's on your menu?

That sounds really good! I am not cooking dinner tonight because I had
my leftover pork tenderloin, spinach and perogies for lunch today. I'm
still full.

--
Cheryl
Come carpe diem baby - Metallica

TFM® > wrote in news:6le8mzkuanx5.1vfmwp3ynk3kn
:

> On Mon, 8 Aug 2011 19:24:59 -0400, jmcquown wrote:
>
>> Grilled lamb loin chops and zucchini, both lightly brushed with olive oil
>> and sprinkled with S&P and crumbled rosemary. What's on your menu?
>>
>> Jill
>
> Baked beef heart and kale. Pork rinds for dessert.
> Green tea to finish.
>
> TFM®
>



Mmmmmmmmmmmmmmmm, pork rinds, mmmmmmmmmmmmmmmmmm!!

What's the baked beef heart turn out like, taste/texture/smell wise?

I've bought them, along with lamb hearts, beef cheeks etc quite a lot, but
only ever fed it to my pooch.



--
Peter Lucas
Hobart
Tasmania

Nothing ever truely dies
the Universe wastes nothing
everything is simply... transformed

On Tue, 09 Aug 2011 00:23:20 GMT, I'm back. wrote:

> TFM® > wrote in news:6le8mzkuanx5.1vfmwp3ynk3kn
> :
>
>> On Mon, 8 Aug 2011 19:24:59 -0400, jmcquown wrote:
>>
>>> Grilled lamb loin chops and zucchini, both lightly brushed with olive oil
>>> and sprinkled with S&P and crumbled rosemary. What's on your menu?
>>>
>>> Jill
>>
>> Baked beef heart and kale. Pork rinds for dessert.
>> Green tea to finish.
>>
>> TFM®
>>
>
>
>
> Mmmmmmmmmmmmmmmm, pork rinds, mmmmmmmmmmmmmmmmmm!!
>
> What's the baked beef heart turn out like, taste/texture/smell wise?
>
> I've bought them, along with lamb hearts, beef cheeks etc quite a lot, but
> only ever fed it to my pooch.

Very rich flavor. Clean tasting unlike liver. Smooth, fat free muscle
that is very tender if not cooked beyond medium.
They do come with plenty of external, inedible fat, there is just no
marbling.

TFM®

TFM® > wrote in
:

> On Tue, 09 Aug 2011 00:23:20 GMT, I'm back. wrote:
>
>> TFM® > wrote in
>> news:6le8mzkuanx5.1vfmwp3ynk3kn :
>>
>>> On Mon, 8 Aug 2011 19:24:59 -0400, jmcquown wrote:
>>>
>>>> Grilled lamb loin chops and zucchini, both lightly brushed with olive
>>>> oil and sprinkled with S&P and crumbled rosemary. What's on your
>>>> menu?
>>>>
>>>> Jill
>>>
>>> Baked beef heart and kale. Pork rinds for dessert.
>>> Green tea to finish.
>>>
>>> TFM®
>>>
>>
>>
>>
>> Mmmmmmmmmmmmmmmm, pork rinds, mmmmmmmmmmmmmmmmmm!!
>>
>> What's the baked beef heart turn out like, taste/texture/smell wise?
>>
>> I've bought them, along with lamb hearts, beef cheeks etc quite a lot,
>> but only ever fed it to my pooch.
>
> Very rich flavor. Clean tasting unlike liver. Smooth, fat free muscle
> that is very tender if not cooked beyond medium.
> They do come with plenty of external, inedible fat, there is just no
> marbling.
>


I'll have to look up some recipes and slip a dish to the SO sometime,
without telling her what it is :-)



--
Peter Lucas
Hobart
Tasmania

Nothing ever truely dies
the Universe wastes nothing
everything is simply... transformed

On Tue, 09 Aug 2011 01:02:05 GMT, I'm back. wrote:

> TFM® > wrote in
> :
>
>> On Tue, 09 Aug 2011 00:23:20 GMT, I'm back. wrote:
>>
>>> TFM® > wrote in
>>> news:6le8mzkuanx5.1vfmwp3ynk3kn :
>>>
>>>> On Mon, 8 Aug 2011 19:24:59 -0400, jmcquown wrote:
>>>>
>>>>> Grilled lamb loin chops and zucchini, both lightly brushed with olive
>>>>> oil and sprinkled with S&P and crumbled rosemary. What's on your
>>>>> menu?
>>>>>
>>>>> Jill
>>>>
>>>> Baked beef heart and kale. Pork rinds for dessert.
>>>> Green tea to finish.
>>>>
>>>> TFM®
>>>>
>>>
>>>
>>>
>>> Mmmmmmmmmmmmmmmm, pork rinds, mmmmmmmmmmmmmmmmmm!!
>>>
>>> What's the baked beef heart turn out like, taste/texture/smell wise?
>>>
>>> I've bought them, along with lamb hearts, beef cheeks etc quite a lot,
>>> but only ever fed it to my pooch.
>>
>> Very rich flavor. Clean tasting unlike liver. Smooth, fat free muscle
>> that is very tender if not cooked beyond medium.
>> They do come with plenty of external, inedible fat, there is just no
>> marbling.
>>
>
>
> I'll have to look up some recipes and slip a dish to the SO sometime,
> without telling her what it is :-)

Grill it, serve it with onions and call it "beef". You won't be lying.
I had considered doing the same with my SO, but I only had 2 whole hearts
and I was feeling piggish.

TFM®

TFM® > wrote in
:

> On Tue, 09 Aug 2011 01:02:05 GMT, I'm back. wrote:

>>>> Mmmmmmmmmmmmmmmm, pork rinds, mmmmmmmmmmmmmmmmmm!!
>>>>
>>>> What's the baked beef heart turn out like, taste/texture/smell wise?
>>>>
>>>> I've bought them, along with lamb hearts, beef cheeks etc quite a
lot,
>>>> but only ever fed it to my pooch.
>>>
>>> Very rich flavor. Clean tasting unlike liver. Smooth, fat free
muscle
>>> that is very tender if not cooked beyond medium.
>>> They do come with plenty of external, inedible fat, there is just no
>>> marbling.
>>>
>>
>>
>> I'll have to look up some recipes and slip a dish to the SO sometime,
>> without telling her what it is :-)
>
> Grill it,



As in a frying pan? Or under the griller/toaster?



> serve it with onions



Unfortunately, she doesn't 'do' onions.

They cause her pain. They just give me smelly gas ;-)





--
Peter Lucas
Hobart
Tasmania

Nothing ever truely dies
the Universe wastes nothing
everything is simply... transformed

On Tue, 09 Aug 2011 01:35:50 GMT, I'm back. wrote:

> TFM® > wrote in
> :
>
>> On Tue, 09 Aug 2011 01:02:05 GMT, I'm back. wrote:
>
>>>>> Mmmmmmmmmmmmmmmm, pork rinds, mmmmmmmmmmmmmmmmmm!!
>>>>>
>>>>> What's the baked beef heart turn out like, taste/texture/smell wise?
>>>>>
>>>>> I've bought them, along with lamb hearts, beef cheeks etc quite a
> lot,
>>>>> but only ever fed it to my pooch.
>>>>
>>>> Very rich flavor. Clean tasting unlike liver. Smooth, fat free
> muscle
>>>> that is very tender if not cooked beyond medium.
>>>> They do come with plenty of external, inedible fat, there is just no
>>>> marbling.
>>>>
>>>
>>>
>>> I'll have to look up some recipes and slip a dish to the SO sometime,
>>> without telling her what it is :-)
>>
>> Grill it,
>
>
>
> As in a frying pan? Or under the griller/toaster?

Either, or. It's really adaptable. Battering and deep frying is even
good.

TFM®

"TFM®" > wrote in message
...
> On Tue, 09 Aug 2011 00:23:20 GMT, I'm back. wrote:
>
>> TFM® > wrote in news:6le8mzkuanx5.1vfmwp3ynk3kn
>> :
>>
>>> On Mon, 8 Aug 2011 19:24:59 -0400, jmcquown wrote:
>>>
>>>> Grilled lamb loin chops and zucchini, both lightly brushed with olive
>>>> oil
>>>> and sprinkled with S&P and crumbled rosemary. What's on your menu?
>>>>
>>>> Jill
>>>
>>> Baked beef heart and kale. Pork rinds for dessert.
>>> Green tea to finish.
>>>
>>> TFM®
>>>
>>
>>
>>
>> Mmmmmmmmmmmmmmmm, pork rinds, mmmmmmmmmmmmmmmmmm!!
>>
>> What's the baked beef heart turn out like, taste/texture/smell wise?
>>
>> I've bought them, along with lamb hearts, beef cheeks etc quite a lot,
>> but
>> only ever fed it to my pooch.
>
> Very rich flavor. Clean tasting unlike liver. Smooth, fat free muscle
> that is very tender if not cooked beyond medium.
> They do come with plenty of external, inedible fat, there is just no
> marbling.
>
> TFM®


Did you get this at the infamous "smelly meat store" kili used to bitch
about? I have a butcher shop I go to but it's not smelly. She seemed to
have an aversion to that particular store. I'm not saying there's anything
wrong with eating beef heart (I happen to love tripe in Menudo so organ
meats aren't a problem). Just wondering.

Jill

On Mon, 8 Aug 2011 20:15:13 -0400, TFM® >
wrote:

> Baked beef heart and kale. Pork rinds for dessert.
> Green tea to finish.

Be still my stomach.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Tue, 09 Aug 2011 00:23:20 GMT, "I'm back."
> wrote:

> What's the baked beef heart turn out like, taste/texture/smell wise?

A local Peruvian restaurant grills beef heart. Not sure I want to pay
for that. I cook and eat chicken heart when I buy whole chicken, so I
shouldn't be put off by the thought - but I am.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Tue, 09 Aug 2011 01:02:05 GMT, "I'm back."
> wrote:

> I'll have to look up some recipes and slip a dish to the SO sometime,
> without telling her what it is :-)

She'll know you're faking her out immediately.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Mon, 08 Aug 2011 20:38:20 -0500, Omelet >
wrote:

> Lunch at
> work, likely around 2 am, will be a roasted front chicken quarter (found
> them on sale for $1.00 per lb. at Fiesta last week! It includes the
> wing.

Okay, take some salt and really rub it in. :/

<giggle>

--

Today's mighty oak is just yesterday's nut that held its ground.

"jmcquown" > ha scritto nel messaggio
> Grilled lamb loin chops and zucchini, both lightly brushed with olive oil
> and sprinkled with S&P and crumbled rosemary. What's on your menu?

I had a big salad with strips of freshly sauteed fresh ham on it. It was
good. I eat it almost every day, with various things on top, and frankly...
well , you know.

"sf" > ha scritto nel messaggio
>> What's the baked beef heart turn out like, taste/texture/smell wise?
>
> A local Peruvian restaurant grills beef heart. Not sure I want to pay
> for that. I cook and eat chicken heart when I buy whole chicken, so I
> shouldn't be put off by the thought - but I am.

Ah, anticuchos. Great. I grew up eating heart because my dad was heavy
into offal. Heart I liked, some other things not so much. My favorite
version was heart stuffed and sewn shut, then braised. The last part of the
cooking was open in the oven, which I suppose resembles baked heart. The
braising made it tenderer and the whole thing was delish.

I'm back. wrote:

> I've bought them, along with lamb hearts, beef cheeks etc quite a
> lot, but only ever fed it to my pooch.

Beef cheeks make a *wonderful* brasato, give it a try: low and slow in a
semi-covered pan with at least 2-3 inches of red wine with tannins, a few
sliced onion and a celery stalk and you're done. Obviously, start by
sauteeing it to give it some Maillard, then add the wine and the rest
--
ViLco
Let the liquor do the thinking

On 8/9/2011 5:03 AM, Giusi wrote:

> Ah, anticuchos. Great. I grew up eating heart because my dad was heavy
> into offal. Heart I liked, some other things not so much. My favorite
> version was heart stuffed and sewn shut, then braised.

Open heart surgery.

--
Cheryl
Come carpe diem baby - Metallica

On Aug 8, 7:24*pm, "jmcquown" > wrote:
> Grilled lamb loin chops and zucchini, both lightly brushed with olive oil
> and sprinkled with S&P and crumbled rosemary. *What's on your menu?
>
> Jill

Last night was a chicken roasted whole on the Kamado. I baste under
the skin with Balsamic Vinegar, basil, garlic & salt & pepper, then
spread the marinade all over the inside and outside of the bird. So
easy, and so good, and no hot kitchen!!

Just got back from the store and DH picked up a sweet little beef
roast we will do outside on the K also, with a BAS(Big Assed Salad),
so many goodies to put in salad right now with garden in full swing.

Happy Eating Everyone!! Nan in DE

On Aug 8, 7:15*pm, TFM® > wrote:
> On Mon, 8 Aug 2011 19:24:59 -0400, jmcquown wrote:
> > Grilled lamb loin chops and zucchini, both lightly brushed with olive oil
> > and sprinkled with S&P and crumbled rosemary. *What's on your menu?
>
> > Jill
>
> Baked beef heart and kale. *Pork rinds for dessert.
> Green tea to finish. *

Wow, thanks for making me live up to my Usenet pseudonym.