Nancy2 wrote:
>
> I think pulled pork or some kind of slow-cooker dish, maybe stew? - is
> the only way to go for this fatty, cheap cut. The last one I bought
> for the crockpot for pulled pork was bad - couldn't tell by the raw
> smell or feel, but cooked? Man, it was just way off. The date was
> still "good" for another 10 days, but I didn't feel like messing about
> to take the wrapper back to the store to get my money back. But it's
> turned me off pulled pork for the foreseeable future. It was in a
> sealed heavy plastic wrapper (not from the fresh meat case).

Ugggg! I sometimes will buy the sale meat that expires that day or the next
day. I've learned to cook that immediately though. Sometimes even waiting
one more day will make it smell or taste a bit "tainted." Any time I detect
that smell or taste, it goes right into the trash.

I had food poisoning once in my life (a 3-day episode), and I will never
chance that again. "When in doubt, throw it out," is my motto.

Gary

On Fri, 26 Oct 2012 07:02:10 -0700, Zz Yzx wrote:

> On Thu, 25 Oct 2012 10:23:51 -0400, "jmcquown" >
> wrote:
>
>>I don't recall the last time I made a pork roast. The Publix weekly ad
>>lists Boston butt roast for $1.99/lb. (Pork steaks and pork chops are a
>>dollar or more higher per pound.) Before I add this to my grocery list I'd
>>like suggestions as to how to prepare it. No thanks to pulled pork or
>>anything involving BBQ sauce, please Any other suggestions? TIA
>>
>>Jill
>
> Put it in a crock pot with a bag of fresh cranberries.

what the **** is that supposed to make?

On Oct 26, 8:19*am, Nancy2 > wrote:
> On Oct 25, 9:23*am, "jmcquown" > wrote:
>
> > I don't recall the last time I made a pork roast. *The Publix weekly ad
> > lists Boston butt roast for $1.99/lb. *(Pork steaks and pork chops are a
> > dollar or more higher per pound.) *Before I add this to my grocery list I'd
> > like suggestions as to how to prepare it. *No thanks to pulled pork or
> > anything involving BBQ sauce, please *Any other suggestions? *TIA
>
> > Jill
>
> I think pulled pork or some kind of slow-cooker dish, maybe stew? - is
> the only way to go for this fatty, cheap cut. *The last one I bought
> for the crockpot for pulled pork was bad - couldn't tell by the raw
> smell or feel, but cooked? *Man, it was just way off. *The date was
> still "good" for another 10 days, but I didn't feel like messing about
> to take the wrapper back to the store to get my money back. *But it's
> turned me off pulled pork for the foreseeable future. *It was *in a
> sealed heavy plastic wrapper (not from the fresh meat case).
>

I think that heavy plastic wrapper is what they call "cryovac." We get
Swift pork tenderloins here like that.

Somebody wrote:
>
> On Fri, 26 Oct 2012 07:02:10 -0700, Zz Yzx wrote:
>
> > On Thu, 25 Oct 2012 10:23:51 -0400, "jmcquown" >
> > wrote:
> >
> >>I don't recall the last time I made a pork roast. The Publix weekly ad
> >>lists Boston butt roast for $1.99/lb. (Pork steaks and pork chops are a
> >>dollar or more higher per pound.) Before I add this to my grocery list I'd
> >>like suggestions as to how to prepare it. No thanks to pulled pork or
> >>anything involving BBQ sauce, please Any other suggestions? TIA
> >>
> >>Jill
> >
> > Put it in a crock pot with a bag of fresh cranberries.
>
> what the **** is that supposed to make?

Cranberry Boston Butt Roast (tm)

On 10/26/2012 5:19 AM, Nancy2 wrote:

>
> I think pulled pork or some kind of slow-cooker dish, maybe stew? - is
> the only way to go for this fatty, cheap cut. The last one I bought
> for the crockpot for pulled pork was bad - couldn't tell by the raw
> smell or feel, but cooked? Man, it was just way off. The date was
> still "good" for another 10 days, but I didn't feel like messing about
> to take the wrapper back to the store to get my money back. But it's
> turned me off pulled pork for the foreseeable future. It was in a
> sealed heavy plastic wrapper (not from the fresh meat case).
>
> N.
>

Bad pork is bad! I bought some hamburger from Safeway and boy, it was
kind of icky. Evidently, it had a healthy dose of mechanically separated
meaty by-products. I think they're using a little too much of that
substance in the hamburger. I made some burgers with it and when you mix
it by hand, it's kind of a slime-goo. Meat of the future? If you don't
stick your hands in there, you probably wouldn't notice it. Makes me not
want to stick my hands in there. The burgers pretty much tasted like
burgers.

On 10/26/2012 11:04 AM, Sqwertz wrote:
> On Fri, 26 Oct 2012 08:45:17 -0400, Jim Elbrecht wrote:
>
>> Not once it is cooked. A decent [IMO] butt will be 50% fat or so--
>> raising the price to $3.98/lb vs some loin chops.
>
> By weight, a butt shouldn't be more than 35% fat (mine have been less
> due to an overly-trimmed fat cap). And you want at least 10% to stay
> in the meat. So that's 20-25% waste - minus the negligible bone.


That sounds about right. I smoked 2 butts a while back... 15 pounds +/-
total raw weight. After deboning and slicing, we had 11+ pounds of
usable meat.

Good stuff.

George L

On Fri, 26 Oct 2012 06:54:11 -1000, dsi1
> wrote:

>On 10/26/2012 5:19 AM, Nancy2 wrote:
>
>>
>> I think pulled pork or some kind of slow-cooker dish, maybe stew? - is
>> the only way to go for this fatty, cheap cut. The last one I bought
>> for the crockpot for pulled pork was bad - couldn't tell by the raw
>> smell or feel, but cooked? Man, it was just way off. The date was
>> still "good" for another 10 days, but I didn't feel like messing about
>> to take the wrapper back to the store to get my money back. But it's
>> turned me off pulled pork for the foreseeable future. It was in a
>> sealed heavy plastic wrapper (not from the fresh meat case).
>>
>> N.
>>
>
>Bad pork is bad! I bought some hamburger from Safeway and boy, it was
>kind of icky. Evidently, it had a healthy dose of mechanically separated
>meaty by-products. I think they're using a little too much of that
>substance in the hamburger. I made some burgers with it and when you mix
>it by hand, it's kind of a slime-goo. Meat of the future? If you don't
>stick your hands in there, you probably wouldn't notice it. Makes me not
>want to stick my hands in there. The burgers pretty much tasted like
>burgers.

You wouldn't touch it but you'll eat it... ahahahahahahahaha . . . .

On 10/26/2012 8:58 AM, Brooklyn1 wrote:
> On Fri, 26 Oct 2012 06:54:11 -1000, dsi1
> > wrote:
>
>> On 10/26/2012 5:19 AM, Nancy2 wrote:
>>
>>>
>>> I think pulled pork or some kind of slow-cooker dish, maybe stew? - is
>>> the only way to go for this fatty, cheap cut. The last one I bought
>>> for the crockpot for pulled pork was bad - couldn't tell by the raw
>>> smell or feel, but cooked? Man, it was just way off. The date was
>>> still "good" for another 10 days, but I didn't feel like messing about
>>> to take the wrapper back to the store to get my money back. But it's
>>> turned me off pulled pork for the foreseeable future. It was in a
>>> sealed heavy plastic wrapper (not from the fresh meat case).
>>>
>>> N.
>>>
>>
>> Bad pork is bad! I bought some hamburger from Safeway and boy, it was
>> kind of icky. Evidently, it had a healthy dose of mechanically separated
>> meaty by-products. I think they're using a little too much of that
>> substance in the hamburger. I made some burgers with it and when you mix
>> it by hand, it's kind of a slime-goo. Meat of the future? If you don't
>> stick your hands in there, you probably wouldn't notice it. Makes me not
>> want to stick my hands in there. The burgers pretty much tasted like
>> burgers.
>
> You wouldn't touch it but you'll eat it... ahahahahahahahaha . . . .
>

Well, don't we feel all smug and satisfied - Mr. "I-only-grind-my-own."
I never said I wouldn't touch it. My guess is that very shortly,
slimeburger will be the meat that everybody eats.

On 10/25/2012 8:30 PM, sf wrote:
> On Thu, 25 Oct 2012 14:27:39 -0500, George Leppla
> > wrote:
>
>> Becca makes Cochinita Pibil with it. Here is a recipe that looks pretty
>> close to how she makes it:
>> http://www.simplyrecipes.com/recipes/cochinita_pibil/
>
> I see orange juice and lime, so I'm wondering if this is her take on
> Cuban style pork (the one made with a sour orange marinade)...
> whatever it's called.

Cochinita Pibil is popular in the Cozumel area, and if you added garlic,
it would sound very Cuban, wouldn't it. I can see what you are saying.

We cube the meat into 2" chunks, add the meat, fruit juices and the
spices to the pan, close it tightly with aluminum foil, then marinate
all day or over night. It takes a few hours to cook, then I shred the
meat and I use every bit of the juices that were in the pan. It is moist
and flavorful, and not too spicy. I add just enough chipotle for heat.

We eat this taco-style on corn tortillas with red pickled onions on top.

Becca

On Fri, 26 Oct 2012 15:05:50 -0500, Ema Nymton >
wrote:

>On 10/25/2012 8:30 PM, sf wrote:
>> On Thu, 25 Oct 2012 14:27:39 -0500, George Leppla
>> > wrote:
>>
>>> Becca makes Cochinita Pibil with it. Here is a recipe that looks pretty
>>> close to how she makes it:
>>> http://www.simplyrecipes.com/recipes/cochinita_pibil/
>>
>> I see orange juice and lime, so I'm wondering if this is her take on
>> Cuban style pork (the one made with a sour orange marinade)...
>> whatever it's called.
>
>Cochinita Pibil is popular in the Cozumel area, and if you added garlic,
>it would sound very Cuban, wouldn't it. I can see what you are saying.
>
>We cube the meat into 2" chunks, add the meat, fruit juices and the
>spices to the pan, close it tightly with aluminum foil, then marinate
>all day or over night. It takes a few hours to cook, then I shred the
>meat and I use every bit of the juices that were in the pan. It is moist
>and flavorful, and not too spicy. I add just enough chipotle for heat.
>
>We eat this taco-style on corn tortillas with red pickled onions on top.
>
>Becca

If I may it's best not to use metal for acetic marinating especially
not aluminum... it sets up an electrolytic action that makes foods
taste badly... use glass or plastic, a zip-loc works well and it will
also minimize the amount of marinade needed.

"Brooklyn1" <Gravesend1> wrote in message
...
> On Fri, 26 Oct 2012 15:05:50 -0500, Ema Nymton >
> wrote:
>
>>On 10/25/2012 8:30 PM, sf wrote:
>>> On Thu, 25 Oct 2012 14:27:39 -0500, George Leppla
>>> > wrote:
>>>
>>>> Becca makes Cochinita Pibil with it. Here is a recipe that looks
>>>> pretty
>>>> close to how she makes it:
>>>> http://www.simplyrecipes.com/recipes/cochinita_pibil/
>>>
>>> I see orange juice and lime, so I'm wondering if this is her take on
>>> Cuban style pork (the one made with a sour orange marinade)...
>>> whatever it's called.
>>
>>Cochinita Pibil is popular in the Cozumel area, and if you added garlic,
>>it would sound very Cuban, wouldn't it. I can see what you are saying.
>>
>>We cube the meat into 2" chunks, add the meat, fruit juices and the
>>spices to the pan, close it tightly with aluminum foil, then marinate
>>all day or over night. It takes a few hours to cook, then I shred the
>>meat and I use every bit of the juices that were in the pan. It is moist
>>and flavorful, and not too spicy. I add just enough chipotle for heat.
>>
>>We eat this taco-style on corn tortillas with red pickled onions on top.
>>
>>Becca
>
> If I may it's best not to use metal for acetic marinating especially
> not aluminum... it sets up an electrolytic action that makes foods
> taste badly... use glass or plastic, a zip-loc works well and it will
> also minimize the amount of marinade needed.


This reminds me of something someone was aghast at what I was doing with a
metal can.

On 10/26/2012 3:41 PM, Brooklyn1 wrote:
> On Fri, 26 Oct 2012 15:05:50 -0500, Ema Nymton >
> wrote:
>
>> On 10/25/2012 8:30 PM, sf wrote:
>>> On Thu, 25 Oct 2012 14:27:39 -0500, George Leppla
>>> > wrote:
>>>
>>>> Becca makes Cochinita Pibil with it. Here is a recipe that looks pretty
>>>> close to how she makes it:
>>>> http://www.simplyrecipes.com/recipes/cochinita_pibil/
>>>
>>> I see orange juice and lime, so I'm wondering if this is her take on
>>> Cuban style pork (the one made with a sour orange marinade)...
>>> whatever it's called.
>>
>> Cochinita Pibil is popular in the Cozumel area, and if you added garlic,
>> it would sound very Cuban, wouldn't it. I can see what you are saying.
>>
>> We cube the meat into 2" chunks, add the meat, fruit juices and the
>> spices to the pan, close it tightly with aluminum foil, then marinate
>> all day or over night. It takes a few hours to cook, then I shred the
>> meat and I use every bit of the juices that were in the pan. It is moist
>> and flavorful, and not too spicy. I add just enough chipotle for heat.
>>
>> We eat this taco-style on corn tortillas with red pickled onions on top.
>>
>> Becca
>
> If I may it's best not to use metal for acetic marinating especially
> not aluminum... it sets up an electrolytic action that makes foods
> taste badly... use glass or plastic, a zip-loc works well and it will
> also minimize the amount of marinade needed.

You are right Sheldon, I misspoke. When I read my response, I forgot to
add the part about marinating, so I added the words "then marinate all
day or overnight" at the end of the sentence. I would never marinate
anything using aluminum foil.

Becca

On Fri, 26 Oct 2012 16:35:21 -0500, Ema Nymton >
wrote:

>On 10/26/2012 3:41 PM, Brooklyn1 wrote:
>> On Fri, 26 Oct 2012 15:05:50 -0500, Ema Nymton >
>> wrote:
>>
>>> On 10/25/2012 8:30 PM, sf wrote:
>>>> On Thu, 25 Oct 2012 14:27:39 -0500, George Leppla
>>>> > wrote:
>>>>
>>>>> Becca makes Cochinita Pibil with it. Here is a recipe that looks pretty
>>>>> close to how she makes it:
>>>>> http://www.simplyrecipes.com/recipes/cochinita_pibil/
>>>>
>>>> I see orange juice and lime, so I'm wondering if this is her take on
>>>> Cuban style pork (the one made with a sour orange marinade)...
>>>> whatever it's called.
>>>
>>> Cochinita Pibil is popular in the Cozumel area, and if you added garlic,
>>> it would sound very Cuban, wouldn't it. I can see what you are saying.
>>>
>>> We cube the meat into 2" chunks, add the meat, fruit juices and the
>>> spices to the pan, close it tightly with aluminum foil, then marinate
>>> all day or over night. It takes a few hours to cook, then I shred the
>>> meat and I use every bit of the juices that were in the pan. It is moist
>>> and flavorful, and not too spicy. I add just enough chipotle for heat.
>>>
>>> We eat this taco-style on corn tortillas with red pickled onions on top.
>>>
>>> Becca
>>
>> If I may it's best not to use metal for acetic marinating especially
>> not aluminum... it sets up an electrolytic action that makes foods
>> taste badly... use glass or plastic, a zip-loc works well and it will
>> also minimize the amount of marinade needed.
>
>You are right Sheldon, I misspoke. When I read my response, I forgot to
>add the part about marinating, so I added the words "then marinate all
>day or overnight" at the end of the sentence. I would never marinate
>anything using aluminum foil.
>
>Becca

I marinate spare ribs in zip-locs, the gallon size holds a lot and
cuts way back on the amount of marinade needed... lay the zip-locs in
pan in the fridge and flip them once a day for 2-3 days. I cook at
least four racks at a time, once cooked they reheat well, even from
frozen.
Here's the red maple in my front lawn, notice how the deer keep its
bottom perfectly pruned:
http://i47.tinypic.com/dftyth.jpg

On Fri, 26 Oct 2012 15:05:50 -0500, Ema Nymton >
wrote:

snip
>
>We eat this taco-style on corn tortillas with red pickled onions on top.
>
>Becca
Explain red pickled onions to me, please. I'm assuming that you are
talking about a short process rather than something you have canned.
Thanks
Janet US

On 10/26/2012 4:50 PM, Janet Bostwick wrote:
> On Fri, 26 Oct 2012 15:05:50 -0500, Ema Nymton >
> wrote:
>
> snip
>>
>> We eat this taco-style on corn tortillas with red pickled onions on top.
>>

> Explain red pickled onions to me, please. I'm assuming that you are
> talking about a short process rather than something you have canned.
> Thanks
> Janet US

Halve a large red onion, then slice the onion very thin. Bring a pot of
water to boil, add the onions and boil for 2 minutes. Drain the onions
in a colander, and using that same pot, add 1 cup of vinegar, 1/2 cup
lime juice and 1/2 cup of sugar, stir to dissolve. Bring to a boil, then
add the onions and simmer for 1 minute. Place in a container, liquid and
all, and allow to cool.

Some people add pepper flakes, cloves, cinnamon stick and anise to the
vinegar, lime juice and sugar, but I like it plain.

Becca

Becca

On 10/26/2012 3:46 PM, Brooklyn1 wrote:

> Here's the red maple in my front lawn, notice how the deer keep its
> bottom perfectly pruned:
> http://i47.tinypic.com/dftyth.jpg
>



Beautiful color and nice silhouette.

gloria p

On 10/26/2012 6:13 PM, Ema Nymton wrote:
> On 10/26/2012 4:50 PM, Janet Bostwick wrote:
>> On Fri, 26 Oct 2012 15:05:50 -0500, Ema Nymton >
>> wrote:
>>
>> snip
>>>
>>> We eat this taco-style on corn tortillas with red pickled onions on top.
>>>
>
>> Explain red pickled onions to me, please. I'm assuming that you are
>> talking about a short process rather than something you have canned.
>> Thanks
>> Janet US
>
> Halve a large red onion, then slice the onion very thin. Bring a pot of
> water to boil, add the onions and boil for 2 minutes. Drain the onions
> in a colander, and using that same pot, add 1 cup of vinegar, 1/2 cup
> lime juice and 1/2 cup of sugar, stir to dissolve. Bring to a boil, then
> add the onions and simmer for 1 minute. Place in a container, liquid and
> all, and allow to cool.
>
> Some people add pepper flakes, cloves, cinnamon stick and anise to the
> vinegar, lime juice and sugar, but I like it plain.
>
> Becca
>
> Becca
>
Thin sliced onions, covered with vinegar are quite good after half an
hour: no further complications. Red onions are best but you can follow
Indian methods and add a little red food coloring.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On Fri, 26 Oct 2012 17:13:36 -0500, Ema Nymton >
wrote:

>On 10/26/2012 4:50 PM, Janet Bostwick wrote:
>> On Fri, 26 Oct 2012 15:05:50 -0500, Ema Nymton >
>> wrote:
>>
>> snip
>>>
>>> We eat this taco-style on corn tortillas with red pickled onions on top.
>>>
>
>> Explain red pickled onions to me, please. I'm assuming that you are
>> talking about a short process rather than something you have canned.
>> Thanks
>> Janet US
>
>Halve a large red onion, then slice the onion very thin. Bring a pot of
>water to boil, add the onions and boil for 2 minutes. Drain the onions
>in a colander, and using that same pot, add 1 cup of vinegar, 1/2 cup
>lime juice and 1/2 cup of sugar, stir to dissolve. Bring to a boil, then
>add the onions and simmer for 1 minute. Place in a container, liquid and
>all, and allow to cool.
>
>Some people add pepper flakes, cloves, cinnamon stick and anise to the
>vinegar, lime juice and sugar, but I like it plain.
>
>Becca
>
>Becca
It sounds as if this is something that you keep on hand? I think I
would like one chili pepper in there. Thanks
Janet US

On Fri, 26 Oct 2012 18:26:29 -0400, James Silverton
> wrote:
snip
>Thin sliced onions, covered with vinegar are quite good after half an
>hour: no further complications. Red onions are best but you can follow
>Indian methods and add a little red food coloring.

No salt?
Janet US

gloria p wrote:
>Brooklyn1 wrote:
>
>> Here's the red maple in my front lawn, notice how the deer keep its
>> bottom perfectly pruned:
>> http://i47.tinypic.com/dftyth.jpg
>
>Beautiful color and nice silhouette.

It's been raining but I decided to walk about in the drizzle taking
pictures, had I waited for the sun with the present forecast all the
leaves would have been long gone. Here's a monster Norway maple, the
multi-trunked ones are ra
http://i50.tinypic.com/nl8jo9.jpg
My Redspire ornamental pear, was deep red but was too overcast:
http://i45.tinypic.com/se7kls.jpg
The Redspire pear in blossom is magnificent:
http://i50.tinypic.com/2dkbb6f.jpg

On Fri, 26 Oct 2012 16:35:21 -0500, Ema Nymton >
wrote:

> On 10/26/2012 3:41 PM, Brooklyn1 wrote:
> > On Fri, 26 Oct 2012 15:05:50 -0500, Ema Nymton >
> > wrote:
> >
> >> On 10/25/2012 8:30 PM, sf wrote:
> >>> On Thu, 25 Oct 2012 14:27:39 -0500, George Leppla
> >>> > wrote:
> >>>
> >>>> Becca makes Cochinita Pibil with it. Here is a recipe that looks pretty
> >>>> close to how she makes it:
> >>>> http://www.simplyrecipes.com/recipes/cochinita_pibil/
> >>>
> >>> I see orange juice and lime, so I'm wondering if this is her take on
> >>> Cuban style pork (the one made with a sour orange marinade)...
> >>> whatever it's called.
> >>
> >> Cochinita Pibil is popular in the Cozumel area, and if you added garlic,
> >> it would sound very Cuban, wouldn't it. I can see what you are saying.
> >>
> >> We cube the meat into 2" chunks, add the meat, fruit juices and the
> >> spices to the pan, close it tightly with aluminum foil, then marinate
> >> all day or over night. It takes a few hours to cook, then I shred the
> >> meat and I use every bit of the juices that were in the pan. It is moist
> >> and flavorful, and not too spicy. I add just enough chipotle for heat.
> >>
> >> We eat this taco-style on corn tortillas with red pickled onions on top.
> >>
> >> Becca
> >
> > If I may it's best not to use metal for acetic marinating especially
> > not aluminum... it sets up an electrolytic action that makes foods
> > taste badly... use glass or plastic, a zip-loc works well and it will
> > also minimize the amount of marinade needed.
>
> You are right Sheldon, I misspoke. When I read my response, I forgot to
> add the part about marinating, so I added the words "then marinate all
> day or overnight" at the end of the sentence. I would never marinate
> anything using aluminum foil.
>
I understood Becca. I know how to cook, so you don't have to spell it
out for me the way you do with him.


--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Fri, 26 Oct 2012 17:13:36 -0500, Ema Nymton >
wrote:

> Halve a large red onion, then slice the onion very thin. Bring a pot of
> water to boil, add the onions and boil for 2 minutes. Drain the onions
> in a colander, and using that same pot, add 1 cup of vinegar, 1/2 cup
> lime juice and 1/2 cup of sugar, stir to dissolve. Bring to a boil, then
> add the onions and simmer for 1 minute. Place in a container, liquid and
> all, and allow to cool.
>
> Some people add pepper flakes, cloves, cinnamon stick and anise to the
> vinegar, lime juice and sugar, but I like it plain

That was easy. Do you know how to make half sour pickles too? I
had them for the first time a couple of weeks ago.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Fri, 26 Oct 2012 12:51:02 -0400, Gary > wrote:

> Somebody wrote:
> >
> > On Fri, 26 Oct 2012 07:02:10 -0700, Zz Yzx wrote:
> >
> > > On Thu, 25 Oct 2012 10:23:51 -0400, "jmcquown" >
> > > wrote:
> > >
> > >>I don't recall the last time I made a pork roast. The Publix weekly ad
> > >>lists Boston butt roast for $1.99/lb. (Pork steaks and pork chops are a
> > >>dollar or more higher per pound.) Before I add this to my grocery list I'd
> > >>like suggestions as to how to prepare it. No thanks to pulled pork or
> > >>anything involving BBQ sauce, please Any other suggestions? TIA
> > >>
> > >>Jill
> > >
> > > Put it in a crock pot with a bag of fresh cranberries.
> >
> > what the **** is that supposed to make?
>
> Cranberry Boston Butt Roast (tm)

The cider braised pork I ordered had cranberries in the sauce, so it's
not that far fetched.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Fri, 26 Oct 2012 06:54:11 -1000, dsi1
> wrote:

> On 10/26/2012 5:19 AM, Nancy2 wrote:
>
> >
> > I think pulled pork or some kind of slow-cooker dish, maybe stew? - is
> > the only way to go for this fatty, cheap cut. The last one I bought
> > for the crockpot for pulled pork was bad - couldn't tell by the raw
> > smell or feel, but cooked? Man, it was just way off. The date was
> > still "good" for another 10 days, but I didn't feel like messing about
> > to take the wrapper back to the store to get my money back. But it's
> > turned me off pulled pork for the foreseeable future. It was in a
> > sealed heavy plastic wrapper (not from the fresh meat case).
> >
> > N.
> >
>
> Bad pork is bad! I bought some hamburger from Safeway and boy, it was
> kind of icky. Evidently, it had a healthy dose of mechanically separated
> meaty by-products. I think they're using a little too much of that
> substance in the hamburger. I made some burgers with it and when you mix
> it by hand, it's kind of a slime-goo. Meat of the future? If you don't
> stick your hands in there, you probably wouldn't notice it. Makes me not
> want to stick my hands in there. The burgers pretty much tasted like
> burgers.

Was that the finely ground stuff back before they stopped using pink
slime?

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Fri, 26 Oct 2012 19:27:08 -0700, sf > wrote:

>On Fri, 26 Oct 2012 17:13:36 -0500, Ema Nymton >
>wrote:
>
>> Halve a large red onion, then slice the onion very thin. Bring a pot of
>> water to boil, add the onions and boil for 2 minutes. Drain the onions
>> in a colander, and using that same pot, add 1 cup of vinegar, 1/2 cup
>> lime juice and 1/2 cup of sugar, stir to dissolve. Bring to a boil, then
>> add the onions and simmer for 1 minute. Place in a container, liquid and
>> all, and allow to cool.
>>
>> Some people add pepper flakes, cloves, cinnamon stick and anise to the
>> vinegar, lime juice and sugar, but I like it plain
>
>That was easy. Do you know how to make half sour pickles too? I
>had them for the first time a couple of weeks ago.

I've never made these. I copied this some time ago.
Half Sour Pickles

Recipe By :Pamela Rappaport
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup kosher salt
1 tablespoon pickling spices
2 whole garlic cloves -- sliced (2 to 3)
8 whole pickling cucumbers -- or enough to fill jar
3 cups water -- or as needed to cover

Put the salt into 3 cups water and mix until salt is dissolved.

Place washed cucumbers into jar along with the garlic and spices. You
are
almost done with your half sour pickle recipe, I told you it was easy!

Pour the salt water mixture into a 1quart jar to a level that covers
the
cucumbers. If necessary add more water. If the cucumbers float, weigh
them
down with a clean glass or bowl. They must be covered by the water,
any that
are exposed will rot. There is nothing worse than rotten half sour
pickles!

Cover loosely with a paper towel, do not seal. Let sit out on the
counter
for 3 to 4 days. You want to see the little bubbles form, this means
your
half sour pickles are fermenting and the recipe is going well.

Move to the refrigerator and chill and you've done it! You made half
sour
pickles.
Janet US

On Fri, 26 Oct 2012 21:44:04 -0600, Janet Bostwick
> wrote:

> I've never made these. I copied this some time ago.
> Half Sour Pickles

I was just joking... didn't think you'd have a recipe, so thanks!

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 10/26/2012 4:31 PM, sf wrote:
> On Fri, 26 Oct 2012 06:54:11 -1000, dsi1
> > wrote:
>> Bad pork is bad! I bought some hamburger from Safeway and boy, it was
>> kind of icky. Evidently, it had a healthy dose of mechanically separated
>> meaty by-products. I think they're using a little too much of that
>> substance in the hamburger. I made some burgers with it and when you mix
>> it by hand, it's kind of a slime-goo. Meat of the future? If you don't
>> stick your hands in there, you probably wouldn't notice it. Makes me not
>> want to stick my hands in there. The burgers pretty much tasted like
>> burgers.
>
> Was that the finely ground stuff back before they stopped using pink
> slime?
>

Beats the heck out of me what's in there but that ground beef is slicker
than snot.

Brooklyn1 wrote:
>
> gloria p wrote:
> >Brooklyn1 wrote:
> >
> >> Here's the red maple in my front lawn, notice how the deer keep its
> >> bottom perfectly pruned:
> >> http://i47.tinypic.com/dftyth.jpg
> >
> >Beautiful color and nice silhouette.
>
> It's been raining but I decided to walk about in the drizzle taking
> pictures, had I waited for the sun with the present forecast all the
> leaves would have been long gone. Here's a monster Norway maple, the
> multi-trunked ones are ra
> http://i50.tinypic.com/nl8jo9.jpg
> My Redspire ornamental pear, was deep red but was too overcast:
> http://i45.tinypic.com/se7kls.jpg
> The Redspire pear in blossom is magnificent:
> http://i50.tinypic.com/2dkbb6f.jpg

Thanks for all the pics, Sheldon. Always nice to see personal pics from
anyone. You have a very nice place there and you obviously keep it up well.
That must keep you busy too. Just curious, how many acres do you have there?

Gary

On Sat, 27 Oct 2012 06:57:04 -0400, Gary > wrote:

>Brooklyn1 wrote:
>>
>> gloria p wrote:
>> >Brooklyn1 wrote:
>> >
>> >> Here's the red maple in my front lawn, notice how the deer keep its
>> >> bottom perfectly pruned:
>> >> http://i47.tinypic.com/dftyth.jpg
>> >
>> >Beautiful color and nice silhouette.
>>
>> It's been raining but I decided to walk about in the drizzle taking
>> pictures, had I waited for the sun with the present forecast all the
>> leaves would have been long gone. Here's a monster Norway maple, the
>> multi-trunked ones are ra
>> http://i50.tinypic.com/nl8jo9.jpg
>> My Redspire ornamental pear, was deep red but was too overcast:
>> http://i45.tinypic.com/se7kls.jpg
>> The Redspire pear in blossom is magnificent:
>> http://i50.tinypic.com/2dkbb6f.jpg
>
>Thanks for all the pics, Sheldon. Always nice to see personal pics from
>anyone. You have a very nice place there and you obviously keep it up well.
>That must keep you busy too. Just curious, how many acres do you have there?

Sixteen acres... keeps me young.

On 10/25/2012 12:10 PM, jmcquown wrote:
> "zxcvbob" wrote in message ...
>
> jmcquown wrote:
>> I don't recall the last time I made a pork roast. The Publix weekly
>> ad lists Boston butt roast for $1.99/lb. (Pork steaks and pork chops
>> are a dollar or more higher per pound.) Before I add this to my
>> grocery list I'd like suggestions as to how to prepare it. No thanks
>> to pulled pork or anything involving BBQ sauce, please Any other
>> suggestions? TIA
>>
>
>
> I've really been enjoying the meatballs I made from a cheap pork roast.
>
> Or just roast it in a bed of sauerkraut and apples.
>
> If that cut has a bone, boil it to make pork broth. It is wonderful in
> chili (just the broth, use beef or venison for the meat.)
>
> Bob
>
>
> No bone. Boneless pork roast. If I buy it I may just grind it for
> meatballs Thanks, Bob!
>
> Jill


I cubed up a piece of butt and used it to make a pot of curry with
carrots, potatoes, peppers and peas the other day. It came out really well

Brooklyn1 wrote:
> Sixteen acres... keeps me young.

Nice! Sixteen acres and critters. What more could a person want?

Jean B.

"Brooklyn1" <Gravesend1> wrote in message
...
> On Sat, 27 Oct 2012 06:57:04 -0400, Gary > wrote:
>
>>Brooklyn1 wrote:
>>>
>>> gloria p wrote:
>>> >Brooklyn1 wrote:
>>> >
>>> >> Here's the red maple in my front lawn, notice how the deer keep its
>>> >> bottom perfectly pruned:
>>> >> http://i47.tinypic.com/dftyth.jpg
>>> >
>>> >Beautiful color and nice silhouette.
>>>
>>> It's been raining but I decided to walk about in the drizzle taking
>>> pictures, had I waited for the sun with the present forecast all the
>>> leaves would have been long gone. Here's a monster Norway maple, the
>>> multi-trunked ones are ra
>>> http://i50.tinypic.com/nl8jo9.jpg
>>> My Redspire ornamental pear, was deep red but was too overcast:
>>> http://i45.tinypic.com/se7kls.jpg
>>> The Redspire pear in blossom is magnificent:
>>> http://i50.tinypic.com/2dkbb6f.jpg
>>
>>Thanks for all the pics, Sheldon. Always nice to see personal pics from
>>anyone. You have a very nice place there and you obviously keep it up
>>well.
>>That must keep you busy too. Just curious, how many acres do you have
>>there?
>
> Sixteen acres... keeps me young.

v. nice

but what about some piccies of your vegetable plot/farm?

--
http://www.gillsmith999.plus.com/

"Gill Smith" wrote:
>"Brooklyn1" wrote:
>>Gary wrote:
>>>Brooklyn1 wrote:
>>>> gloria p wrote:
>>>> >Brooklyn1 wrote:
>>>> >
>>>> >> Here's the red maple in my front lawn, notice how the deer keep its
>>>> >> bottom perfectly pruned:
>>>> >> http://i47.tinypic.com/dftyth.jpg
>>>> >
>>>> >Beautiful color and nice silhouette.
>>>>
>>>> It's been raining but I decided to walk about in the drizzle taking
>>>> pictures, had I waited for the sun with the present forecast all the
>>>> leaves would have been long gone. Here's a monster Norway maple, the
>>>> multi-trunked ones are ra
>>>> http://i50.tinypic.com/nl8jo9.jpg
>>>> My Redspire ornamental pear, was deep red but was too overcast:
>>>> http://i45.tinypic.com/se7kls.jpg
>>>> The Redspire pear in blossom is magnificent:
>>>> http://i50.tinypic.com/2dkbb6f.jpg
>>>
>>>Thanks for all the pics, Sheldon. Always nice to see personal pics from
>>>anyone. You have a very nice place there and you obviously keep it up
>>>well.
>>>That must keep you busy too. Just curious, how many acres do you have
>>>there?
>>
>> Sixteen acres... keeps me young.
>
>v. nice
>
>but what about some piccies of your vegetable plot/farm?

Crops are already harvested and everything stored away... here you can
see the most recent picture, behind a favorite spruce tree:
http://i50.tinypic.com/2yyeh42.jpg

Brooklyn1 wrote:
> Crops are already harvested and everything stored away... here you can
> see the most recent picture, behind a favorite spruce tree:
> http://i50.tinypic.com/2yyeh42.jpg

Blue spruce?

On Mon, 29 Oct 2012 09:48:51 -0500, Gary > wrote:

> Brooklyn1 wrote:
> > Crops are already harvested and everything stored away... here you can
> > see the most recent picture, behind a favorite spruce tree:
> > http://i50.tinypic.com/2yyeh42.jpg
>
> Blue spruce?

It's an evergreen with a pretty bluish tinge to it.
http://www.bluesprucetrees.org/wp-co...-4-300x200.jpg

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

sf wrote:
>
> On Mon, 29 Oct 2012 09:48:51 -0500, Gary > wrote:
>
> > Brooklyn1 wrote:
> > > Crops are already harvested and everything stored away... here you can
> > > see the most recent picture, behind a favorite spruce tree:
> > > http://i50.tinypic.com/2yyeh42.jpg
> >
> > Blue spruce?
>
> It's an evergreen with a pretty bluish tinge to it.
> http://www.bluesprucetrees.org/wp-co...-4-300x200.jpg

Hi Barbara, I know what a blue spruce is. We had one for years and it moved
with us several times. For several years, it stayed small until the final
move where it took off and grew into a giant tree.

I was just wondering if Sheldon's spruce tree was a blue spruce. It's looked
like one.

Gary