On Sat, 15 Oct 2016 18:09:36 -0400, jmcquown >
wrote:

>Roasted pork tenderloin marinated in teriyaki sauce with lemon juice &
>lots of minced garlic. Pearled barley pilaf, steamed spinach.

Nice.

>You?

I have a zucchini that needs using, I'm thinking about cutting it into
slices, then crumbed with panko... there may be some parmesan, ham or
bacon involved too. Then pan fry them.

Ditto with a cauliflower... I'll make either soup or a cauliflower
bake.

Roasted pork tenderloin marinated in teriyaki sauce with lemon juice &
lots of minced garlic. Pearled barley pilaf, steamed spinach.

You?

Jill

On Sat, 15 Oct 2016 19:06:17 -0400, Ed Pawlowski > wrote:

<snip>

>Snack later will be apple slices dipped in peanut butter and chocolate
>chips.

I assume this is a regular thing you do? I've never heard of that
combination before but it does sound interesting.

>Nike the mix 30 seconds.

Just do it?

On 10/15/2016 5:20 PM, Je�us wrote:
> On Sat, 15 Oct 2016 18:09:36 -0400, jmcquown >
> wrote:
>
>> Roasted pork tenderloin marinated in teriyaki sauce with lemon juice &
>> lots of minced garlic. Pearled barley pilaf, steamed spinach.
>
> Nice.
>
>> You?
>
> I have a zucchini that needs using, I'm thinking about cutting it into
> slices, then crumbed with panko... there may be some parmesan, ham or
> bacon involved too. Then pan fry them.
>
> Ditto with a cauliflower... I'll make either soup or a cauliflower
> bake.
>
Fried zucchini sounds wonderful! I also love baked cauliflower.

Jill

On 10/15/2016 6:09 PM, jmcquown wrote:
> Roasted pork tenderloin marinated in teriyaki sauce with lemon juice &
> lots of minced garlic. Pearled barley pilaf, steamed spinach.
>
> You?
>
> Jill

Sounds good except for the spinach.

We had rib eye steak, salad, sourdough bread. Snack later will be
apple slices dipped in peanut butter and chocolate chips. Nike the mix
30 seconds.

On Sat, 15 Oct 2016 18:09:36 -0400, jmcquown >
wrote:

> Roasted pork tenderloin marinated in teriyaki sauce with lemon juice &
> lots of minced garlic. Pearled barley pilaf, steamed spinach.
>

Sounds good! I was saving various guava BBQ sauce recipes this
morning thinking one of them would go well with pork - either a
tenderloin or ribs. One of the grocery stores I occasionally shop in
will cut ribs into riblets. Thinking that would be fun.

> You?
>

Going out to dinner with friends, then on to a party.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 2016-10-15 6:44 PM, jmcquown wrote:
> On 10/15/2016 5:20 PM, Je�us wrote:

>> Ditto with a cauliflower... I'll make either soup or a cauliflower
>> bake.
>>
> Fried zucchini sounds wonderful! I also love baked cauliflower.
>
>

My wife often fries zucchini. She slices small zucchinis into rounds,
blanches them and then fries them in olive oil. She cooks them on one
side, flips them over and sprinkles a little freshly grated Parmesan on
top.

On 2016-10-15, Dave Smith > wrote:

> My wife often fries zucchini. She slices small zucchinis into rounds,
> blanches them and then fries them in olive oil. She cooks them on one
> side, flips them over and sprinkles a little freshly grated Parmesan on
> top.

Jes saw something on TV called a --??what??-- courgette fritters!?

Basically a grated/matchsticked zuke patty inundated w/ egg, then
fried till it sets up. Izzat what you mean?

nb

On 2016-10-15 8:16 PM, notbob wrote:
> On 2016-10-15, Dave Smith > wrote:
>
>> My wife often fries zucchini. She slices small zucchinis into rounds,
>> blanches them and then fries them in olive oil. She cooks them on one
>> side, flips them over and sprinkles a little freshly grated Parmesan on
>> top.
>
> Jes saw something on TV called a --??what??-- courgette fritters!?
>
> Basically a grated/matchsticked zuke patty inundated w/ egg, then
> fried till it sets up. Izzat what you mean?
>
>
Doesn't sound like it. She slices the zucchini into rounds, blanches
then pan fries them with a little olive oil.... not deep fried.

On 10/15/2016 8:16 PM, notbob wrote:
> On 2016-10-15, Dave Smith > wrote:
>
>> My wife often fries zucchini. She slices small zucchinis into rounds,
>> blanches them and then fries them in olive oil. She cooks them on one
>> side, flips them over and sprinkles a little freshly grated Parmesan on
>> top.
>
> Jes saw something on TV called a --??what??-- courgette fritters!?
>
> Basically a grated/matchsticked zuke patty inundated w/ egg, then
> fried till it sets up. Izzat what you mean?
>
> nb
>
Hooo, boy, your English is rapidly deteriorating!

I've seen zucchini sliced into match sticks and battered and fried.
Sorry but that's way too much work. It's zucchini, not a work of art.

I doubt that's what Dave was talking about since he specifically said
"rounds". That's how I slice zucchini (and crookneck squash) for pan
frying, too.

As for the coating, I used Zatarain's seasoning. I am in love with this
stuff. It's not only good for fish it's great for coating pan fried
vegetables. It has a nice little kick to it. The texture is more like
masa harina than cornmeal.

Jill

On 10/15/2016 8:32 PM, Dave Smith wrote:
> On 2016-10-15 8:16 PM, notbob wrote:
>> On 2016-10-15, Dave Smith > wrote:
>>
>>> My wife often fries zucchini. She slices small zucchinis into rounds,
>>> blanches them and then fries them in olive oil. She cooks them on one
>>> side, flips them over and sprinkles a little freshly grated Parmesan on
>>> top.
>>
>> Jes saw something on TV called a --??what??-- courgette fritters!?
>>
>> Basically a grated/matchsticked zuke patty inundated w/ egg, then
>> fried till it sets up. Izzat what you mean?
>>
>>
> Doesn't sound like it. She slices the zucchini into rounds, blanches
> then pan fries them with a little olive oil.... not deep fried.
>
>
I'm sure I've run across cutting things into matchsticks while flipping
through channels and seeing some sort of food. It's not something I
dwelled on. I don't stop and watch things like that. I'm sure as heck
not going to julienne zucchini, batter and deep fry it. Overkill!

You specifically said "rounds". That's how I sliced the zucchini I pan
fried some not long ago. Into rounds. I didn't bother blanching it,
though. Zucchini does not take at all long to cook through.

Jill

On Sat, 15 Oct 2016 20:58:26 -0400, jmcquown >
wrote:

> On 10/15/2016 8:16 PM, notbob wrote:
> > On 2016-10-15, Dave Smith > wrote:
> >
> >> My wife often fries zucchini. She slices small zucchinis into rounds,
> >> blanches them and then fries them in olive oil. She cooks them on one
> >> side, flips them over and sprinkles a little freshly grated Parmesan on
> >> top.
> >
> > Jes saw something on TV called a --??what??-- courgette fritters!?
> >
> > Basically a grated/matchsticked zuke patty inundated w/ egg, then
> > fried till it sets up. Izzat what you mean?
> >
> > nb
> >
> Hooo, boy, your English is rapidly deteriorating!
>
> I've seen zucchini sliced into match sticks and battered and fried.
> Sorry but that's way too much work. It's zucchini, not a work of art.
>
> I doubt that's what Dave was talking about since he specifically said
> "rounds". That's how I slice zucchini (and crookneck squash) for pan
> frying, too.
>
> As for the coating, I used Zatarain's seasoning. I am in love with this
> stuff. It's not only good for fish it's great for coating pan fried
> vegetables. It has a nice little kick to it. The texture is more like
> masa harina than cornmeal.
>
> Jill



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Saturday, October 15, 2016 at 6:09:42 PM UTC-4, Jill McQuown wrote:
> Roasted pork tenderloin marinated in teriyaki sauce with lemon juice &
> lots of minced garlic. Pearled barley pilaf, steamed spinach.
>
> You?
>
> Jill

I had leftover grilled chicken breast on a salad with sun-dried
tomatoes and a balsamic vinaigrette.

Husband was more ambitious; he made grilled swordfish and new
potatoes, with a salad. I didn't pay attention to what he
dressed it with.

Sheldon will laugh, but we had a busy day of rototilling,
garlic planting, and brush pile burning. All in a day's
work for him, but fairly taxing for these two office
workers.

Now I'm off to enjoy my second cup of coffee in the hot tub.

Cindy Hamilton

On 2016-10-16, jmcquown > wrote:

>
> I've seen zucchini sliced into match sticks and battered and fried.
> Sorry but that's way too much work. It's zucchini, not a work of art.

I guess they're jes called zuchinni patties, here. It's something my
ex could not screw up, try as she might. I never made 'em, myself. I
hadda Cuisinart w/ course shredding blade, so we never hadda cut
matchsticks, jes throw some zukes into the FP.

> As for the coating, I used Zatarain's seasoning. I am in love with this
> stuff.

I've not tried Zatarain's Creole seasoning, or if I did I don't recall.
I've tried so many other Creole seasonings, including homemade:

http://www.gumbopages.com/food/creole.html

But! ....I like the idea. I also really like Creole/Cajun spice
blends. I like Emril's BAM seasoning (lotta celery salt), but Tony
Chachere's (VERY salty) is cheaper. Bay Seasoning (good beginner
spice blend) even more so.

BTW, glad yer OK. I tried to call, but the phone was busy. I figured
you could take care of yerself and were OK.

nb

In article >, says...
>
> On 10/15/2016 8:32 PM, Dave Smith wrote:
> > On 2016-10-15 8:16 PM, notbob wrote:
> >> On 2016-10-15, Dave Smith > wrote:
> >>
> >>> My wife often fries zucchini. She slices small zucchinis into rounds,
> >>> blanches them and then fries them in olive oil. She cooks them on one
> >>> side, flips them over and sprinkles a little freshly grated Parmesan on
> >>> top.
> >>
> >> Jes saw something on TV called a --??what??-- courgette fritters!?
> >>
> >> Basically a grated/matchsticked zuke patty inundated w/ egg, then
> >> fried till it sets up. Izzat what you mean?
> >>
> >>
> > Doesn't sound like it. She slices the zucchini into rounds, blanches
> > then pan fries them with a little olive oil.... not deep fried.
> >
> >
> I'm sure I've run across cutting things into matchsticks while flipping
> through channels and seeing some sort of food. It's not something I
> dwelled on. I don't stop and watch things like that. I'm sure as heck
> not going to julienne zucchini, batter and deep fry it. Overkill!
>
> You specifically said "rounds". That's how I sliced the zucchini I pan
> fried some not long ago. Into rounds. I didn't bother blanching it,
> though. Zucchini does not take at all long to cook through.

I sometimes cut them in half lengthways, arrange them side by side in
an oiled shallow dish, season well with herbs, cover with home made
tomato sauce, grated chgeese, maybe some crumbs,and bake.

My FP has a julienne blade so I'm going to try the egg thing above.

Janet UK

Dave Smith wrote:
>notbob wrote:
>>Dave Smith wrote:
>>
>>> My wife often fries zucchini. She slices small zucchinis into rounds,
>>> blanches them and then fries them in olive oil. She cooks them on one
>>> side, flips them over and sprinkles a little freshly grated Parmesan on
>>> top.
>>
>> Jes saw something on TV called a --??what??-- courgette fritters!?
>>
>> Basically a grated/matchsticked zuke patty inundated w/ egg, then
>> fried till it sets up. Izzat what you mean?
>>
>Doesn't sound like it. She slices the zucchini into rounds, blanches
>then pan fries them with a little olive oil.... not deep fried.

I slice the over-looked/over-grown monster zukes into rounds/slabs and
grill them. With normal sized zukes I slice them in half
longitudinally, brush with oil, season, and grill. I don't bother
frying zukes, I either grill or use in a soup/stew, or grated and used
in baked goods... zuchinni bread/muffins is very tastey, I usually add
chopped nuts n' dates. If I'm going to grate a vegetable for frying
I'd much rather it be potatoes for latkes.

On 10/16/2016 10:25 AM, notbob wrote:
> BTW, glad yer OK. I tried to call, but the phone was busy. I figured
> you could take care of yerself and were OK.
>
> nb

My (corded land line) phone was working just fine Saturday morning even
though the tail of the hurricane was still passing. For some reason it
went out that afternoon and remained out until the following Tuesday.
Thanks for thinking of me!

Jill

On Sat, 15 Oct 2016 19:06:17 -0400, Ed Pawlowski > wrote:

>On 10/15/2016 6:09 PM, jmcquown wrote:
>> Roasted pork tenderloin marinated in teriyaki sauce with lemon juice &
>> lots of minced garlic. Pearled barley pilaf, steamed spinach.
>>
>> You?
>>
>> Jill
>
>Sounds good except for the spinach.
>
>We had rib eye steak, salad, sourdough bread. Snack later will be
>apple slices dipped in peanut butter and chocolate chips. Nike the mix
>30 seconds.

Have you ever tried the dehydrated banana slices covered with
chocolate? I love those things.
Janet US

On Mon, 17 Oct 2016 23:25:43 -0600, Janet B >
wrote:

> Have you ever tried the dehydrated banana slices covered with
> chocolate? I love those things.

I've never seen those, but my 3 YO grandson's favorite snack (at my
house) is slices of regular banana drizzled with chocolate sauce.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Mon, 17 Oct 2016 23:53:01 -0700, sf > wrote:

>On Mon, 17 Oct 2016 23:25:43 -0600, Janet B >
>wrote:
>
>> Have you ever tried the dehydrated banana slices covered with
>> chocolate? I love those things.
>
>I've never seen those, but my 3 YO grandson's favorite snack (at my
>house) is slices of regular banana drizzled with chocolate sauce.

Obviously a great invention
Janet US

jmcquown wrote:

> My (corded land line) phone was working just fine Saturday morning even
> though the tail of the hurricane was still passing. For some reason it
> went out that afternoon and remained out until the following Tuesday.
> Thanks for thinking of me!
>
> Jill

I am glad to see you are okay, Jill. I've been thinking of you.