Grilled pork chops with strawberry mostarda
Cous-cous with fava beans, green garlic, and Parm-Reggiano
Tossed salad (romaine, spinach, tomato, raw corn kernels) with the
avocado-based version of Green Goddess dressing[1]

Maybe we'll finish with a cheese course and sweet-and-sour rhubarb.

Bob
[1] Message-ID: >

On May 13, 2:13*pm, Bob Terwilliger >
wrote:
> Grilled pork chops with strawberry mostarda
> Cous-cous with fava beans, green garlic, and Parm-Reggiano
> Tossed salad (romaine, spinach, tomato, raw corn kernels) with the
> avocado-based version of Green Goddess dressing[1]
>
> Maybe we'll finish with a cheese course and sweet-and-sour rhubarb.
>
> Bob
> [1] Message-ID: >

Damn, I don't think I could eat another thing today! Had brunch at my
Mom's house with my sons and my sis's family. I made the Torte
Milanese from Baking With Julia, which means I had to make puff
pastry. I also made croissants from scratch. My Mom provided the bacon
& sausage, and sis brought fresh fruit and a potato casserole. We
washed it all down with Mimosas, Peach Bellinis, and espresso. Pretty
warm for Seattle today this time of year- low 80's, so with all the
food/alcohol in my system, it's hard to get motivated!

On Sun, 13 May 2012 23:40:09 +0000, MotoFox
<confucius-say@enlightenment!to!him!lead!it!for!bangpath!foll ow!man!wise.UUCP>
wrote:

>And it came to pass that Bob Terwilliger delivered the following message
>unto the people, saying~
>
>> Grilled pork chops
>> sweet-and-sour rhubarb.
>
>Nahh, that's too much work.

What's too much work about slapping pork chops on a grill, doesn't get
easier. And make a big jarful of sweet and sour rhubarb to keep in
the fridge for future use, goes great slathered on pork chops, better
than plain old apple sauce. Would be good on potato latkes too, with
sour cream also.

>Kentucky Fried Chicken (original, naturally;

I ate KFC once and the very next week there was that story about KFC
fried rat... needless to say I never went to KFC again.

On May 13, 2:13*pm, Bob Terwilliger >
wrote:
> Grilled pork chops with strawberry mostarda
> Cous-cous with fava beans, green garlic, and Parm-Reggiano
> Tossed salad (romaine, spinach, tomato, raw corn kernels) with the
> avocado-based version of Green Goddess dressing[1]
>
> Maybe we'll finish with a cheese course and sweet-and-sour rhubarb.
Sounds very good. Today's dinner was chili rellenos covered in salsa
with cheesy beans and rice, all from a local place that makes rellenos
much better than I do. Yesterday was cake baking for the two mothers
nearby, and a later tonight snack may be ice cold watermelon and
orange slices.
....Picky

On 13/05/2012 8:08 PM, Brooklyn1 wrote:

>
> What's too much work about slapping pork chops on a grill, doesn't get
> easier. And make a big jarful of sweet and sour rhubarb to keep in
> the fridge for future use, goes great slathered on pork chops, better
> than plain old apple sauce. Would be good on potato latkes too, with
> sour cream also.
>


My wife picked up a bunch of cilantro last week and after using some to
make curried chicken with coconut milk there was enough left to make a
batch of dried apricot and cilantro chutney. That stuff is incredible
with grilled pork chops.

On 2012-05-14 00:08:00 +0000, Brooklyn1 said:

> I ate KFC once and the very next week there was that story about KFC
> fried rat... needless to say I never went to KFC again.

I ate at KFC in Irving, TX and got the "stomach flu" four hours later.
Vowed never to eat there again. Two years later I ate at the same KFC
because I was with two people picking up lunch there so said what the
hell. Four hours later I got the "stomach flu" again.

That was 1989 and the last time I ate at KFC.

On Sun, 13 May 2012 18:51:44 -0700, gtr > wrote:

> On 2012-05-14 00:08:00 +0000, Brooklyn1 said:
>
> > I ate KFC once and the very next week there was that story about KFC
> > fried rat... needless to say I never went to KFC again.
>
> I ate at KFC in Irving, TX and got the "stomach flu" four hours later.
> Vowed never to eat there again. Two years later I ate at the same KFC
> because I was with two people picking up lunch there so said what the
> hell. Four hours later I got the "stomach flu" again.
>
> That was 1989 and the last time I ate at KFC.

Are you sure your digestive system wasn't just reacting badly to all
that grease?

--
Food is an important part of a balanced diet.

On 5/13/2012 7:40 PM, MotoFox wrote:
> And it came to pass that Bob Terwilliger delivered the following message
> unto the people, saying~
>
>> Grilled pork chops
> *snip*
>> sweet-and-sour rhubarb.
>
> Nahh, that's too much work.
>
> Kentucky Fried Chicken (original, naturally; *not* that extra-crispy crap,
> bleh), bag of garden salad from Fred Meyer's and banana slices in milk.
> Orangina to wash it all down. Finishing with 1/4 of the key lime pie I
> acquired last night at Shari's.
>
> Okay, so I'm not the finicky gourmand that some on here are; sue me.

For me it was cold leftovers at a family cookout. I got there really
late. Felt like I drove all over Maryland today. LOL But at least the
cold burger wasn't dried out and was so yummy after not eating all day
except for my sister's bag of chips from her hospital lunch; the ham we
had is always good cold, and my deviled eggs still were devoured since
everyone was on seconds by the time I got there. I had to take home
most of the green bean casserole I brought but many people took home
portions of it for later.

On 2012-05-14 03:04:43 +0000, sf said:

> On Sun, 13 May 2012 18:51:44 -0700, gtr > wrote:
>
>> On 2012-05-14 00:08:00 +0000, Brooklyn1 said:
>>
>>> I ate KFC once and the very next week there was that story about KFC
>>> fried rat... needless to say I never went to KFC again.
>>
>> I ate at KFC in Irving, TX and got the "stomach flu" four hours later.
>> Vowed never to eat there again. Two years later I ate at the same KFC
>> because I was with two people picking up lunch there so said what the
>> hell. Four hours later I got the "stomach flu" again.
>>
>> That was 1989 and the last time I ate at KFC.
>
> Are you sure your digestive system wasn't just reacting badly to all
> that grease?

I've eaten plenty of greasy food that didn't effect me thisaway.
There's no way to tell what caused it but my guess was that they didn't
change the grease every single month, but put it off for a season or
two. Purely a guess.

It occurs to me that I haven't had southern fried chicken in many years
though. I use to like Church's chicken in Dallas, as well as Popeye's.
That was a long time ago.

On Sun, 13 May 2012 21:36:59 -0700, gtr > wrote:

> I use to like Church's chicken in Dallas, as well as Popeye's.
> That was a long time ago.

Can't say I've ever eaten in a Popeye's; but we used to have a
Church's just a few blocks away and I must agree, they made terrific
fried chicken! I don't know the back story (if the owner sold or
changed franchises)... but the block it was on changed from Church's
and a few other stores to a McDonald's with a parking lot and that's
the way it has been for at least 25 years.

So many chains have changed for the worse in the last few decades
(Round Table and El Torito were the ones I feel particularly poignant
about) - it makes me wonder how Church's has fared over the years.

--
Food is an important part of a balanced diet.

In article >, confucius-
says...
>
> And it came to pass that Bob Terwilliger delivered the following message
> unto the people, saying~
>
> > Grilled pork chops
> *snip*
> > sweet-and-sour rhubarb.
>
> Nahh, that's too much work.
>
> Kentucky Fried Chicken (original, naturally; *not* that extra-crispy crap,
> bleh), bag of garden salad from Fred Meyer's and banana slices in milk.
> Orangina to wash it all down. Finishing with 1/4 of the key lime pie I
> acquired last night at Shari's.

Nothing you cooked then.
>
> Okay, so I'm not the finicky gourmand that some on here are; sue me.

You may have missed that this is a cooking group.

Janet

On Sun, 13 May 2012 21:16:08 -0400, Dave Smith
> wrote:

>On 13/05/2012 8:08 PM, Brooklyn1 wrote:
>
>>
>> What's too much work about slapping pork chops on a grill, doesn't get
>> easier. And make a big jarful of sweet and sour rhubarb to keep in
>> the fridge for future use, goes great slathered on pork chops, better
>> than plain old apple sauce. Would be good on potato latkes too, with
>> sour cream also.
>>
>
>
>My wife picked up a bunch of cilantro last week and after using some to
>make curried chicken with coconut milk there was enough left to make a
>batch of dried apricot and cilantro chutney. That stuff is incredible
>with grilled pork chops.

To me it would taste like Life Bouy.

gtr > wrote:

>I ate at KFC in Irving, TX and got the "stomach flu" four hours later.
>Vowed never to eat there again. Two years later I ate at the same KFC
>because I was with two people picking up lunch there so said what the
>hell. Four hours later I got the "stomach flu" again.
>
>That was 1989 and the last time I ate at KFC.

A good working rule is to never consume water-chilled chicken, period.

If that can't be managed, then always preparing it yourself is probably
the only way to avoid foodborne illness. There are few restaurant
kitchens anywhere that handle chicken properly. In fact, even if
I'm not eating chicken, I prefer to dine at places that have no
water-chilled chicken anywhere on the premises.

Steve

On 2012-05-14, Steve Pope > wrote:

> A good working rule is to never consume water-chilled chicken, period.

While I'm not disputing you, please answer these two questions. WTF
is water-chilled-chicken and how would you know if the resto uses that
particular method?

The last resto I worked in kept raw chicken in SS food pans stored in
refrigerated drawers. No water anywhere.

nb

--
vi --the heart of evil!
Support labeling GMOs
<http://www.labelgmos.org/>

notbob > wrote:

>On 2012-05-14, Steve Pope > wrote:
>
>> A good working rule is to never consume water-chilled chicken, period.

>While I'm not disputing you, please answer these two questions. WTF
>is water-chilled-chicken

All chicken that isn't air-chilled.

>and how would you know if the resto uses that
>particular method?

It a method used in the chicken factory, not in the restaurant.

One can assume it's water-chilled unless the restaurant claims
it is air-chilled, or identifies the chicken as from a producer known
to only use air-chilled methods.


Steve