Yet another Dataw 'Stop & Shop'/use up the assessment item. I got a
package of cryovacked lamb loin chops, two per pkg. I really should
have bought another one. Oh well, I did get two packages of the filet
minon, 4 to a package. Everything is now individually wrapped and
tucked in freezer bags for future cooking.

I'm marinating one of the lamb chops, which is about 1" thick and has
very little bone, in a little olive oil with white wine vinegar, crushed
garlic, black pepper and dried crushed rosemary. I'll be pan frying it
(sear to brown well then turn down the heat) and cooking it to medium
rare. I'll make some couscous to go with it. I haven't decided yet
whether the vegetable will be steamed broccoli or baby peas.

Got anything planned for dinner tonight?

Jill

jmcquown wrote in rec.food.cooking:

> Yet another Dataw 'Stop & Shop'/use up the assessment item. I got a
> package of cryovacked lamb loin chops, two per pkg. I really should
> have bought another one. Oh well, I did get two packages of the
> filet minon, 4 to a package. Everything is now individually wrapped
> and tucked in freezer bags for future cooking.
>
> I'm marinating one of the lamb chops, which is about 1" thick and has
> very little bone, in a little olive oil with white wine vinegar,
> crushed garlic, black pepper and dried crushed rosemary. I'll be pan
> frying it (sear to brown well then turn down the heat) and cooking it
> to medium rare. I'll make some couscous to go with it. I haven't
> decided yet whether the vegetable will be steamed broccoli or baby
> peas.
>
> Got anything planned for dinner tonight?
>
> Jill

Try getting Rogan Josh for the lamb. It's a perfect mix. I do it in a
brown sauce as a curry (but it's not a hot curry). 1/2 TB per cup of
brown works for me.

--

On 1/1/2017 6:46 PM, cshenk wrote:
> jmcquown wrote in rec.food.cooking:
>
>> I'm marinating one of the lamb chops, which is about 1" thick and has
>> very little bone, in a little olive oil with white wine vinegar,
>> crushed garlic, black pepper and dried crushed rosemary. I'll be pan
>> frying it (sear to brown well then turn down the heat) and cooking it
>> to medium rare. I'll make some couscous to go with it. I haven't
>> decided yet whether the vegetable will be steamed broccoli or baby
>> peas.
>>
>> Got anything planned for dinner tonight?
>>
>> Jill
>
> Try getting Rogan Josh for the lamb. It's a perfect mix. I do it in a
> brown sauce as a curry (but it's not a hot curry). 1/2 TB per cup of
> brown works for me.
>

If I wanted something like Rogan Josh I'd have to order the seasoning
online. I'm using ingredients I already have on hand, thanks anyway.
Are YOU cooking anything tonight?

Jill

On 1/1/2017 6:52 PM, l not -l wrote:
> On 1-Jan-2017, jmcquown > wrote:
>
>> Got anything planned for dinner tonight?
> Roasted chicken quarters and the potato and green bean dish Koko posted a
> few days ago (details in an update to that thread).
>
Sounds good! How do you season the chicken quarters? I generally only
use them to make chicken & dumplings.

Jill

jmcquown wrote in rec.food.cooking:

> On 1/1/2017 6:46 PM, cshenk wrote:
> > jmcquown wrote in rec.food.cooking:
> >
> > > I'm marinating one of the lamb chops, which is about 1" thick and
> > > has very little bone, in a little olive oil with white wine
> > > vinegar, crushed garlic, black pepper and dried crushed rosemary.
> > > I'll be pan frying it (sear to brown well then turn down the
> > > heat) and cooking it to medium rare. I'll make some couscous to
> > > go with it. I haven't decided yet whether the vegetable will be
> > > steamed broccoli or baby peas.
> > >
> > > Got anything planned for dinner tonight?
> > >
> > > Jill
> >
> > Try getting Rogan Josh for the lamb. It's a perfect mix. I do it
> > in a brown sauce as a curry (but it's not a hot curry). 1/2 TB per
> > cup of brown works for me.
> >
>
> If I wanted something like Rogan Josh I'd have to order the seasoning
> online. I'm using ingredients I already have on hand, thanks anyway.
> Are YOU cooking anything tonight?
>
> Jill

Made new years bread (tradition of Don's, must make new bread 1 Jan)
but we needed more for next week anyways. Eating up the Hoppin' John!

--

On 1/1/2017 6:31 PM, jmcquown wrote:
> I'm marinating one of the lamb chops, which is about 1" thick and has
> very little bone, in a little olive oil with white wine vinegar, crushed
> garlic, black pepper and dried crushed rosemary. I'll be pan frying it
> (sear to brown well then turn down the heat) and cooking it to medium
> rare. I'll make some couscous to go with it. I haven't decided yet
> whether the vegetable will be steamed broccoli or baby peas.
>
> Got anything planned for dinner tonight?
>
> Jill

Not very fancy but quite tasty! I totally changed my mind about the
vegetable and cooked spinach instead

https://s29.postimg.org/9kaar351z/NYDay.jpg

Jill

On 1/1/2017 8:59 PM, cshenk wrote:
> jmcquown wrote in rec.food.cooking:
>
>> On 1/1/2017 6:46 PM, cshenk wrote:
>>> jmcquown wrote in rec.food.cooking:
>>>
>>>> I'm marinating one of the lamb chops, which is about 1" thick and
>>>> has very little bone, in a little olive oil with white wine
>>>> vinegar, crushed garlic, black pepper and dried crushed rosemary.
>>>> I'll be pan frying it (sear to brown well then turn down the
>>>> heat) and cooking it to medium rare. I'll make some couscous to
>>>> go with it. I haven't decided yet whether the vegetable will be
>>>> steamed broccoli or baby peas.
>>>>
>>>> Got anything planned for dinner tonight?
>>>>
>>>> Jill
>>>
>>> Try getting Rogan Josh for the lamb. It's a perfect mix. I do it
>>> in a brown sauce as a curry (but it's not a hot curry). 1/2 TB per
>>> cup of brown works for me.
>>>
>>
>> If I wanted something like Rogan Josh I'd have to order the seasoning
>> online. I'm using ingredients I already have on hand, thanks anyway.
>> Are YOU cooking anything tonight?
>>
>> Jill
>
> Made new years bread (tradition of Don's, must make new bread 1 Jan)
> but we needed more for next week anyways. Eating up the Hoppin' John!
>
Enjoy. Hoppin' John is something I never acquired a taste for. I know
for sure eating blackeyed peas on New Year's Day never brought me luck. LOL

Jill

On Sun, 1 Jan 2017 21:19:59 -0500, jmcquown >
wrote:

>On 1/1/2017 8:59 PM, cshenk wrote:
>> jmcquown wrote in rec.food.cooking:
>>>
>>> If I wanted something like Rogan Josh I'd have to order the seasoning
>>> online. I'm using ingredients I already have on hand, thanks anyway.
>>> Are YOU cooking anything tonight?
>>>
>>> Jill
>>
>> Made new years bread (tradition of Don's, must make new bread 1 Jan)
>> but we needed more for next week anyways. Eating up the Hoppin' John!
>>
>Enjoy. Hoppin' John is something I never acquired a taste for. I know
>for sure eating blackeyed peas on New Year's Day never brought me luck. LOL

Nor did it bring any luck to the company you were in.

In article >, jmcquown
> wrote:

> Got anything planned for dinner tonight?

Leftover posole. Tomorrow night we are having a large ham shank studded
with cloves and potato salad. I made a deal with Phil the groundhog
that if I ate a Easter meal on January second, he would do his best to
guarantee a early spring. You're welcome.
That'll be the end of the "awkward glob of meat" nights 'till, well,
Easter.

leo

On Sun, 1 Jan 2017 18:31:13 -0500, jmcquown >
wrote:
>
> Got anything planned for dinner tonight?
>
I used my Romertopf clay baker for the first time in ages and baked an
almost 3 lb pork tenderloin. Served it with black-eyed peas & rice.
Thought about making a tossed salad, but it was too much food as it
was and there are lots of leftovers.



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

On Sunday, January 1, 2017 at 6:31:18 PM UTC-5, Jill McQuown wrote:
> Yet another Dataw 'Stop & Shop'/use up the assessment item. I got a
> package of cryovacked lamb loin chops, two per pkg. I really should
> have bought another one. Oh well, I did get two packages of the filet
> minon, 4 to a package. Everything is now individually wrapped and
> tucked in freezer bags for future cooking.
>
> I'm marinating one of the lamb chops, which is about 1" thick and has
> very little bone, in a little olive oil with white wine vinegar, crushed
> garlic, black pepper and dried crushed rosemary. I'll be pan frying it
> (sear to brown well then turn down the heat) and cooking it to medium
> rare. I'll make some couscous to go with it. I haven't decided yet
> whether the vegetable will be steamed broccoli or baby peas.
>
> Got anything planned for dinner tonight?
>
> Jill

I made tandoori chicken drumsticks for my husband. Salad and rice pullao
for both of us. Raita for me.

Cindy Hamilton

On 1/2/2017 3:03 AM, sf wrote:

> I used my Romertopf clay baker for the first time in ages and baked an
> almost 3 lb pork tenderloin. Served it with black-eyed peas & rice.
> Thought about making a tossed salad, but it was too much food as it
> was and there are lots of leftovers.

OMG, that is a huge tenderloin. Must have been a 1200 pound hog as the
typical tenderloin is about a pound.

On 1/2/2017 10:02 AM, Ed Pawlowski wrote:
> On 1/2/2017 3:03 AM, sf wrote:
>
>> I used my Romertopf clay baker for the first time in ages and baked an
>> almost 3 lb pork tenderloin. Served it with black-eyed peas & rice.
>> Thought about making a tossed salad, but it was too much food as it
>> was and there are lots of leftovers.
>
> OMG, that is a huge tenderloin. Must have been a 1200 pound hog as the
> typical tenderloin is about a pound.
>
Sure sounds big! The largest I think I've seen is 1.5 lbs.

Jill

On 2017-01-02 10:22 AM, jmcquown wrote:
> On 1/2/2017 10:02 AM, Ed Pawlowski wrote:
>> On 1/2/2017 3:03 AM, sf wrote:
>>
>>> I used my Romertopf clay baker for the first time in ages and baked an
>>> almost 3 lb pork tenderloin. Served it with black-eyed peas & rice.
>>> Thought about making a tossed salad, but it was too much food as it
>>> was and there are lots of leftovers.
>>
>> OMG, that is a huge tenderloin. Must have been a 1200 pound hog as the
>> typical tenderloin is about a pound.
>>
> Sure sounds big! The largest I think I've seen is 1.5 lbs.
>

Hmm.... the old tenderloin vs loin issue again?

On 1/2/2017 10:28 AM, Dave Smith wrote:
> On 2017-01-02 10:22 AM, jmcquown wrote:
>> On 1/2/2017 10:02 AM, Ed Pawlowski wrote:
>>> On 1/2/2017 3:03 AM, sf wrote:
>>>
>>>> I used my Romertopf clay baker for the first time in ages and baked an
>>>> almost 3 lb pork tenderloin. Served it with black-eyed peas & rice.
>>>> Thought about making a tossed salad, but it was too much food as it
>>>> was and there are lots of leftovers.
>>>
>>> OMG, that is a huge tenderloin. Must have been a 1200 pound hog as the
>>> typical tenderloin is about a pound.
>>>
>> Sure sounds big! The largest I think I've seen is 1.5 lbs.
>>
>
> Hmm.... the old tenderloin vs loin issue again?
>

Yes, just as we call you Dave, not Bob or Fred as you have a correct
name. Our grammar teachers were adamant that we use the correct names
for things.

On 2017-01-02 11:16 AM, Ed Pawlowski wrote:
> On 1/2/2017 10:28 AM, Dave Smith wrote:
>> On 2017-01-02 10:22 AM, jmcquown wrote:
>>> On 1/2/2017 10:02 AM, Ed Pawlowski wrote:
>>>> On 1/2/2017 3:03 AM, sf wrote:
>>>>
>>>>> I used my Romertopf clay baker for the first time in ages and baked an
>>>>> almost 3 lb pork tenderloin. Served it with black-eyed peas & rice.
>>>>> Thought about making a tossed salad, but it was too much food as it
>>>>> was and there are lots of leftovers.
>>>>
>>>> OMG, that is a huge tenderloin. Must have been a 1200 pound hog as the
>>>> typical tenderloin is about a pound.
>>>>
>>> Sure sounds big! The largest I think I've seen is 1.5 lbs.
>>>
>>
>> Hmm.... the old tenderloin vs loin issue again?
>>
>
> Yes, just as we call you Dave, not Bob or Fred as you have a correct
> name. Our grammar teachers were adamant that we use the correct names
> for things.


Yehbut..... pork tenderloin and pork loin are two different cuts of
meat, two different kinds of meat.

On Sun, 1 Jan 2017 18:31:13 -0500, jmcquown >
wrote:

snip
>I'm marinating one of the lamb chops, which is about 1" thick and has
>very little bone, in a little olive oil with white wine vinegar, crushed
>garlic, black pepper and dried crushed rosemary. I'll be pan frying it
>(sear to brown well then turn down the heat) and cooking it to medium
>rare. I'll make some couscous to go with it. I haven't decided yet
>whether the vegetable will be steamed broccoli or baby peas.
>
>Got anything planned for dinner tonight?
>
>Jill

lamb chops for me, pork chop for him, parsleyed potatoes and carrots
or broccoli for vegetable. It's still snowing, nothing awful, but a
couple or three inches every day with no melting in between.
Janet US

On Mon, 02 Jan 2017 00:03:58 -0800, sf > wrote:

>On Sun, 1 Jan 2017 18:31:13 -0500, jmcquown >
>wrote:
>>
>> Got anything planned for dinner tonight?
>>
>I used my Romertopf clay baker for the first time in ages and baked an
>almost 3 lb pork tenderloin. Served it with black-eyed peas & rice.
>Thought about making a tossed salad, but it was too much food as it
>was and there are lots of leftovers.

How was did the Romertopf do for the meat?
Janet US

jmcquown wrote in rec.food.cooking:

> On 1/1/2017 8:59 PM, cshenk wrote:
> > jmcquown wrote in rec.food.cooking:
> >
> > > On 1/1/2017 6:46 PM, cshenk wrote:
> > > > jmcquown wrote in rec.food.cooking:
> > > >
> > > > > I'm marinating one of the lamb chops, which is about 1" thick
> > > > > and has very little bone, in a little olive oil with white
> > > > > wine vinegar, crushed garlic, black pepper and dried crushed
> > > > > rosemary. I'll be pan frying it (sear to brown well then
> > > > > turn down the heat) and cooking it to medium rare. I'll make
> > > > > some couscous to go with it. I haven't decided yet whether
> > > > > the vegetable will be steamed broccoli or baby peas.
> > > > >
> > > > > Got anything planned for dinner tonight?
> > > > >
> > > > > Jill
> > > >
> > > > Try getting Rogan Josh for the lamb. It's a perfect mix. I do
> > > > it in a brown sauce as a curry (but it's not a hot curry). 1/2
> > > > TB per cup of brown works for me.
> > > >
> > >
> > > If I wanted something like Rogan Josh I'd have to order the
> > > seasoning online. I'm using ingredients I already have on hand,
> > > thanks anyway. Are YOU cooking anything tonight?
> > >
> > > Jill
> >
> > Made new years bread (tradition of Don's, must make new bread 1 Jan)
> > but we needed more for next week anyways. Eating up the Hoppin'
> > John!
> >
> Enjoy. Hoppin' John is something I never acquired a taste for. I
> know for sure eating blackeyed peas on New Year's Day never brought
> me luck. LOL
>
> Jill

Ah, all sorts of different things we all like and frankly the world
would be boring if we were all the same.

I know for me, the turnip greens or collard greens some add are just
*nasty*. I do like mustard greens (the asian ones, more mild not the
overpowering USA types) and Bok Choy but Charlotte steamed up a bit of
Nappa cabbage for hers and it went well. Don tore up some pea leaves
on his and stirred them in and called it good.

--

Brooklyn1 wrote in rec.food.cooking:

> jmcquown wrote:
> > cshenk wrote:
> > > jmcquown wrote:
> > >
> >>> I'm marinating one of the lamb chops, which is about 1" thick and
> has >>> very little bone, in a little olive oil with white wine
> vinegar, >>> crushed garlic, black pepper and dried crushed rosemary.
> I'll be pan >>> frying it (sear to brown well then turn down the
> heat) and cooking it >>> to medium rare. I'll make some couscous to
> go with it. I haven't >>> decided yet whether the vegetable will be
> steamed broccoli or baby >>> peas.
> > > >
> >>> Got anything planned for dinner tonight?
> > > >
> >>> Jill
> > >
> >> Try getting Rogan Josh for the lamb. It's a perfect mix. I do it
> in a >> brown sauce as a curry (but it's not a hot curry). 1/2 TB
> per cup of >> brown works for me.
> >
> > If I wanted something like Rogan Josh I'd have to order the
> > seasoning online. I'm using ingredients I already have on hand,
> > thanks anyway. Are YOU cooking anything tonight?
> >
> > Jill
>
> Her usual "H & E" (Hate & Envy) with bitter herbs.

What the heck brought that on? Jill and I were just discussing lamb
ecipes and she went with something she has handy now as it's ready to
cook!

We then have a nice exchange on what we cooked yesterday.



>
> Don't you just love how Little Itch answers a simple question by
> telling others what to do? You're fortunate she hasn't fantasized how
> horribly you live your life... but just wait.

Umm, she dint tell me what to do. She asked what I was making next.

Rest of your drivel deleted.

Carol


--

jmcquown wrote in rec.food.cooking:

> On 1/1/2017 6:52 PM, l not -l wrote:
> >On 1-Jan-2017, jmcquown > wrote:
> >
> > > Got anything planned for dinner tonight?
> > Roasted chicken quarters and the potato and green bean dish Koko
> > posted a few days ago (details in an update to that thread).
> >
> Sounds good! How do you season the chicken quarters? I generally
> only use them to make chicken & dumplings.
>
> Jill

I found a new seasoning to me that I will be trying. It's a Bohemian
mix from Savory Spice (online company) and I plan to add a thin layer
of Maille brand old style whole seed mustard to to it under the skin.
Feels right but I'll have to do it and report back.

A simple thing I do with them is called 'ugly chicken' (for good
reason). It's boiled with a lot of goya adobo seasoning until it falls
loose from the bones. Totally tender and feels fatty (but most of the
fat is in the water) and looks like a raptor pulled it apart (grin).

Carol


--

On 1/2/2017 1:08 PM, cshenk wrote:
> Brooklyn1 wrote in rec.food.cooking:
>
>> jmcquown wrote:
>>> cshenk wrote:
>>>> jmcquown wrote:
>>>>
>>>>> I'm marinating one of the lamb chops, which is about 1" thick and
>> has >>> very little bone, in a little olive oil with white wine
>> vinegar, >>> crushed garlic, black pepper and dried crushed rosemary.
>> I'll be pan >>> frying it (sear to brown well then turn down the
>> heat) and cooking it >>> to medium rare. I'll make some couscous to
>> go with it. I haven't >>> decided yet whether the vegetable will be
>> steamed broccoli or baby >>> peas.
>>>>>
>>>>> Got anything planned for dinner tonight?
>>>>>
>>>>> Jill
>>>>
>>>> Try getting Rogan Josh for the lamb. It's a perfect mix. I do it
>> in a >> brown sauce as a curry (but it's not a hot curry). 1/2 TB
>> per cup of >> brown works for me.
>>>
>>> If I wanted something like Rogan Josh I'd have to order the
>>> seasoning online. I'm using ingredients I already have on hand,
>>> thanks anyway. Are YOU cooking anything tonight?
>>>
>>> Jill
>>
>> Her usual "H & E" (Hate & Envy) with bitter herbs.
>
> What the heck brought that on? Jill and I were just discussing lamb
> ecipes and she went with something she has handy now as it's ready to
> cook!
>
> We then have a nice exchange on what we cooked yesterday.
>>
I even posted a plated pic. Heh.

>> Don't you just love how Little Itch answers a simple question by
>> telling others what to do? You're fortunate she hasn't fantasized how
>> horribly you live your life... but just wait.
>
> Umm, she dint tell me what to do. She asked what I was making next.
>
> Rest of your drivel deleted.
>
> Carol
>
>
I think you got it backwards. He was suggesting you told *me* what to
do with the lamb chop by saying I should make Rogan Josh. I did already
tell you how I had the ingredients and had prepped it and later cooked
it. Still, no reason for him to go off on a tangent.

Jill

On 1/2/2017 11:46 AM, U.S. Janet B. wrote:
> On Sun, 1 Jan 2017 18:31:13 -0500, jmcquown >
> wrote:
>
> snip
>> I'm marinating one of the lamb chops, which is about 1" thick and has
>> very little bone, in a little olive oil with white wine vinegar, crushed
>> garlic, black pepper and dried crushed rosemary. I'll be pan frying it
>> (sear to brown well then turn down the heat) and cooking it to medium
>> rare. I'll make some couscous to go with it. I haven't decided yet
>> whether the vegetable will be steamed broccoli or baby peas.
>>
>> Got anything planned for dinner tonight?
>>
>> Jill
>
> lamb chops for me, pork chop for him, parsleyed potatoes and carrots
> or broccoli for vegetable. It's still snowing, nothing awful, but a
> couple or three inches every day with no melting in between.
> Janet US
>
I wish I could send you some of this semi-tropical weather. It's about
73F today. Sure didn't feel like Christmas or New Year's. That's the
way things are in the deep south. I did enjoy my dinner. Lamb chop,
garlic couscous and finally settled on spinach sprinkled with grated
paremsan for the vegetable side.

Jill

On Sun, 1 Jan 2017 23:51:55 -0600, Sqwertz >
wrote:

>On Sun, 1 Jan 2017 18:31:13 -0500, jmcquown wrote:
>
>> Got anything planned for dinner tonight?
>
>Braised pork, smoked sausage, sauerkraut, and baby creamer potatoes.
>
>-sw

Don't you mean dwarf creamer potatoes?

On Mon, 2 Jan 2017 10:22:24 -0500, jmcquown >
wrote:

>On 1/2/2017 10:02 AM, Ed Pawlowski wrote:
>> On 1/2/2017 3:03 AM, sf wrote:
>>
>>> I used my Romertopf clay baker for the first time in ages and baked an
>>> almost 3 lb pork tenderloin. Served it with black-eyed peas & rice.
>>> Thought about making a tossed salad, but it was too much food as it
>>> was and there are lots of leftovers.
>>
>> OMG, that is a huge tenderloin. Must have been a 1200 pound hog as the
>> typical tenderloin is about a pound.
>>
>Sure sounds big! The largest I think I've seen is 1.5 lbs.
>
>Jill

If you saw sf's 60 pound hams you'd believe her 3 pound tenderloin.
LOL

On Monday, January 2, 2017 at 11:17:47 AM UTC-8, Jill McQuown wrote:
> On 1/2/2017 11:46 AM, U.S. Janet B. wrote:
> > On Sun, 1 Jan 2017 18:31:13 -0500, jmcquown >
> > wrote:
> >
> > snip
> >> I'm marinating one of the lamb chops, which is about 1" thick and has
> >> very little bone, in a little olive oil with white wine vinegar, crushed
> >> garlic, black pepper and dried crushed rosemary. I'll be pan frying it
> >> (sear to brown well then turn down the heat) and cooking it to medium
> >> rare. I'll make some couscous to go with it. I haven't decided yet
> >> whether the vegetable will be steamed broccoli or baby peas.
> >>
> >> Got anything planned for dinner tonight?
> >>
> >> Jill
> >
> > lamb chops for me, pork chop for him, parsleyed potatoes and carrots
> > or broccoli for vegetable. It's still snowing, nothing awful, but a
> > couple or three inches every day with no melting in between.
> > Janet US
> >
> I wish I could send you some of this semi-tropical weather. It's about
> 73F today. Sure didn't feel like Christmas or New Year's. That's the
> way things are in the deep south. I did enjoy my dinner. Lamb chop,
> garlic couscous and finally settled on spinach sprinkled with grated
> paremsan for the vegetable side.
>
> Jill

I made my gluten free bread that I like for breakfast toast, therefore fulfilling making bread on new years day. It's about 28 degrees here today with sunny skies and it is supposed to stay below freezing all week....I'd gladly send you some of our weather !!!

https://goo.gl/photos/5MhsaDL83457tsbg7

On 1/2/2017 3:09 PM, ImStillMags wrote:
> On Monday, January 2, 2017 at 11:17:47 AM UTC-8, Jill McQuown wrote:
>> I wish I could send you some of this semi-tropical weather. It's about
>> 73F today. Sure didn't feel like Christmas or New Year's. That's the
>> way things are in the deep south. I did enjoy my dinner. Lamb chop,
>> garlic couscous and finally settled on spinach sprinkled with grated
>> paremsan for the vegetable side.
>>
>> Jill
>
> I made my gluten free bread that I like for breakfast toast, therefore fulfilling making bread on new years day. It's about 28 degrees here today with sunny skies and it is supposed to stay below freezing all week....I'd gladly send you some of our weather !!!
>
> https://goo.gl/photos/5MhsaDL83457tsbg7
>
The bread looks nice but I don't eat a lot of bread or worry much about
gluten. It will get down to the 30's or so overnight the next few days.
No thanks to offers of snow or ice. BTDT, over it.

Jill

On Mon, 2 Jan 2017 12:09:18 -0800 (PST), ImStillMags
> wrote:

>On Monday, January 2, 2017 at 11:17:47 AM UTC-8, Jill McQuown wrote:
>> On 1/2/2017 11:46 AM, U.S. Janet B. wrote:
>> > On Sun, 1 Jan 2017 18:31:13 -0500, jmcquown >
>> > wrote:
>> >
>> > snip
>> >> I'm marinating one of the lamb chops, which is about 1" thick and has
>> >> very little bone, in a little olive oil with white wine vinegar, crushed
>> >> garlic, black pepper and dried crushed rosemary. I'll be pan frying it
>> >> (sear to brown well then turn down the heat) and cooking it to medium
>> >> rare. I'll make some couscous to go with it. I haven't decided yet
>> >> whether the vegetable will be steamed broccoli or baby peas.
>> >>
>> >> Got anything planned for dinner tonight?
>> >>
>> >> Jill
>> >
>> > lamb chops for me, pork chop for him, parsleyed potatoes and carrots
>> > or broccoli for vegetable. It's still snowing, nothing awful, but a
>> > couple or three inches every day with no melting in between.
>> > Janet US
>> >
>> I wish I could send you some of this semi-tropical weather. It's about
>> 73F today. Sure didn't feel like Christmas or New Year's. That's the
>> way things are in the deep south. I did enjoy my dinner. Lamb chop,
>> garlic couscous and finally settled on spinach sprinkled with grated
>> paremsan for the vegetable side.
>>
>> Jill
>
>I made my gluten free bread that I like for breakfast toast, therefore fulfilling making bread on new years day. It's about 28 degrees here today with sunny skies and it is supposed to stay below freezing all week....I'd gladly send you some of our weather !!!
>
>https://goo.gl/photos/5MhsaDL83457tsbg7

That bread is the bomb. It turns out perfect everytime and it's
delicious.

koko

--

Food is our common ground, a universal experience
James Beard

On Mon, 2 Jan 2017 10:02:37 -0500, Ed Pawlowski > wrote:

> On 1/2/2017 3:03 AM, sf wrote:
>
> > I used my Romertopf clay baker for the first time in ages and baked an
> > almost 3 lb pork tenderloin. Served it with black-eyed peas & rice.
> > Thought about making a tossed salad, but it was too much food as it
> > was and there are lots of leftovers.
>
> OMG, that is a huge tenderloin. Must have been a 1200 pound hog as the
> typical tenderloin is about a pound.

Don't ask me why they called it tenderloin and not loin. You can take
it up with Farmer John. I almost didn't buy it because I thought it
was mushy (I HATE cryovaced meats), but couldn't find that it had been
injected anywhere in the fine print, the price was right, and I didn't
care if it shrank. I ended up with a lot of leftovers, so I vacuum
sealed and froze it to deal with later. I prefer pork butt for
leftovers, because it's really versatile.


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

On Mon, 2 Jan 2017 10:22:24 -0500, jmcquown >
wrote:

> On 1/2/2017 10:02 AM, Ed Pawlowski wrote:
> > On 1/2/2017 3:03 AM, sf wrote:
> >
> >> I used my Romertopf clay baker for the first time in ages and baked an
> >> almost 3 lb pork tenderloin. Served it with black-eyed peas & rice.
> >> Thought about making a tossed salad, but it was too much food as it
> >> was and there are lots of leftovers.
> >
> > OMG, that is a huge tenderloin. Must have been a 1200 pound hog as the
> > typical tenderloin is about a pound.
> >
> Sure sounds big! The largest I think I've seen is 1.5 lbs.
>
It was wide too, nothing like what I visualize when I think
"tenderloin".


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

On Mon, 02 Jan 2017 09:47:45 -0700, U.S. Janet B. >
wrote:

> On Mon, 02 Jan 2017 00:03:58 -0800, sf > wrote:
>
> >On Sun, 1 Jan 2017 18:31:13 -0500, jmcquown >
> >wrote:
> >>
> >> Got anything planned for dinner tonight?
> >>
> >I used my Romertopf clay baker for the first time in ages and baked an
> >almost 3 lb pork tenderloin. Served it with black-eyed peas & rice.
> >Thought about making a tossed salad, but it was too much food as it
> >was and there are lots of leftovers.
>
> How was did the Romertopf do for the meat?
> Janet US

It wasn't bad, but I prefer chicken. Chicken gets nice and brown, but
for some reason the pork didn't get as brown as I'd expected it to.


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

On Mon, 02 Jan 2017 23:43:36 -0800, sf > wrote:

>On Mon, 02 Jan 2017 09:47:45 -0700, U.S. Janet B. >
>wrote:
>
>> On Mon, 02 Jan 2017 00:03:58 -0800, sf > wrote:
>>
>> >On Sun, 1 Jan 2017 18:31:13 -0500, jmcquown >
>> >wrote:
>> >>
>> >> Got anything planned for dinner tonight?
>> >>
>> >I used my Romertopf clay baker for the first time in ages and baked an
>> >almost 3 lb pork tenderloin. Served it with black-eyed peas & rice.
>> >Thought about making a tossed salad, but it was too much food as it
>> >was and there are lots of leftovers.
>>
>> How was did the Romertopf do for the meat?
>> Janet US
>
>It wasn't bad, but I prefer chicken. Chicken gets nice and brown, but
>for some reason the pork didn't get as brown as I'd expected it to.

too much liquid exuded from the pork vs. melted fat from chicken?
But, otherwise, was the meat tender and moist?
Janet US

On 1/3/2017 2:39 AM, sf wrote:

>> OMG, that is a huge tenderloin. Must have been a 1200 pound hog as the
>> typical tenderloin is about a pound.
>
> Don't ask me why they called it tenderloin and not loin. You can take
> it up with Farmer John. I almost didn't buy it because I thought it
> was mushy (I HATE cryovaced meats), but couldn't find that it had been
> injected anywhere in the fine print, the price was right, and I didn't
> care if it shrank. I ended up with a lot of leftovers, so I vacuum
> sealed and froze it to deal with later. I prefer pork butt for
> leftovers, because it's really versatile.
>
>

Maybe Farmer John needs a meat cut chart.
The typical factory made hog is about 250# at slaughter. The loins in
the cryo paks are all within a pound or so, as are other cuts. I've
seen hogs go over 1000 pounds when locally raised, especially a female
breeder. In that case, a 3# tenderloin is possible.

Friend of mine used to raise a couple of pigs every year and when he
finally slaughtered the big one, all the cuts were huge. Single chop
would fill a plate.

On Tue, 03 Jan 2017 09:17:28 -0700, U.S. Janet B. >
wrote:

> On Mon, 02 Jan 2017 23:43:36 -0800, sf > wrote:
>
> >On Mon, 02 Jan 2017 09:47:45 -0700, U.S. Janet B. >
> >wrote:
> >
> >> On Mon, 02 Jan 2017 00:03:58 -0800, sf > wrote:
> >>
> >> >On Sun, 1 Jan 2017 18:31:13 -0500, jmcquown >
> >> >wrote:
> >> >>
> >> >> Got anything planned for dinner tonight?
> >> >>
> >> >I used my Romertopf clay baker for the first time in ages and baked an
> >> >almost 3 lb pork tenderloin. Served it with black-eyed peas & rice.
> >> >Thought about making a tossed salad, but it was too much food as it
> >> >was and there are lots of leftovers.
> >>
> >> How was did the Romertopf do for the meat?
> >> Janet US
> >
> >It wasn't bad, but I prefer chicken. Chicken gets nice and brown, but
> >for some reason the pork didn't get as brown as I'd expected it to.
>
> too much liquid exuded from the pork vs. melted fat from chicken?
> But, otherwise, was the meat tender and moist?
> Janet US

Believe it or not, there isn't a lot of evaporation when I use my clay
baker - so there was a lot of liquid to use for gravy. I reduced it
and made a mushroom cream gravy. The meat wasn't a pork butt, so it
was less juicy because there was less internal fat - but it was
surprisingly delicious anyway. If I buy it again, I'll cut it into
thick boneless chops and cook it that way.


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

On Tue, 03 Jan 2017 21:39:28 -0800, sf > wrote:

>On Tue, 03 Jan 2017 09:17:28 -0700, U.S. Janet B. >
>wrote:
>
>> On Mon, 02 Jan 2017 23:43:36 -0800, sf > wrote:
>>
>> >On Mon, 02 Jan 2017 09:47:45 -0700, U.S. Janet B. >
>> >wrote:
>> >
>> >> On Mon, 02 Jan 2017 00:03:58 -0800, sf > wrote:
>> >>
>> >> >On Sun, 1 Jan 2017 18:31:13 -0500, jmcquown >
>> >> >wrote:
>> >> >>
>> >> >> Got anything planned for dinner tonight?
>> >> >>
>> >> >I used my Romertopf clay baker for the first time in ages and baked an
>> >> >almost 3 lb pork tenderloin. Served it with black-eyed peas & rice.
>> >> >Thought about making a tossed salad, but it was too much food as it
>> >> >was and there are lots of leftovers.
>> >>
>> >> How was did the Romertopf do for the meat?
>> >> Janet US
>> >
>> >It wasn't bad, but I prefer chicken. Chicken gets nice and brown, but
>> >for some reason the pork didn't get as brown as I'd expected it to.
>>
>> too much liquid exuded from the pork vs. melted fat from chicken?
>> But, otherwise, was the meat tender and moist?
>> Janet US
>
>Believe it or not, there isn't a lot of evaporation when I use my clay
>baker - so there was a lot of liquid to use for gravy. I reduced it
>and made a mushroom cream gravy. The meat wasn't a pork butt, so it
>was less juicy because there was less internal fat - but it was
>surprisingly delicious anyway. If I buy it again, I'll cut it into
>thick boneless chops and cook it that way.

I find those kind of chops are done most successfully by quickly
browning one side on the stove top, turning the chop and finishing in
the oven. I'm sure you already do this.
Janet US

On Wed, 04 Jan 2017 10:17:17 -0700, U.S. Janet B. >
wrote:

> On Tue, 03 Jan 2017 21:39:28 -0800, sf > wrote:
>
> >On Tue, 03 Jan 2017 09:17:28 -0700, U.S. Janet B. >
> >wrote:
> >
> >> On Mon, 02 Jan 2017 23:43:36 -0800, sf > wrote:
> >>
> >> >On Mon, 02 Jan 2017 09:47:45 -0700, U.S. Janet B. >
> >> >wrote:
> >> >
> >> >> On Mon, 02 Jan 2017 00:03:58 -0800, sf > wrote:
> >> >>
> >> >> >On Sun, 1 Jan 2017 18:31:13 -0500, jmcquown >
> >> >> >wrote:
> >> >> >>
> >> >> >> Got anything planned for dinner tonight?
> >> >> >>
> >> >> >I used my Romertopf clay baker for the first time in ages and baked an
> >> >> >almost 3 lb pork tenderloin. Served it with black-eyed peas & rice.
> >> >> >Thought about making a tossed salad, but it was too much food as it
> >> >> >was and there are lots of leftovers.
> >> >>
> >> >> How was did the Romertopf do for the meat?
> >> >> Janet US
> >> >
> >> >It wasn't bad, but I prefer chicken. Chicken gets nice and brown, but
> >> >for some reason the pork didn't get as brown as I'd expected it to.
> >>
> >> too much liquid exuded from the pork vs. melted fat from chicken?
> >> But, otherwise, was the meat tender and moist?
> >> Janet US
> >
> >Believe it or not, there isn't a lot of evaporation when I use my clay
> >baker - so there was a lot of liquid to use for gravy. I reduced it
> >and made a mushroom cream gravy. The meat wasn't a pork butt, so it
> >was less juicy because there was less internal fat - but it was
> >surprisingly delicious anyway. If I buy it again, I'll cut it into
> >thick boneless chops and cook it that way.
>
> I find those kind of chops are done most successfully by quickly
> browning one side on the stove top, turning the chop and finishing in
> the oven. I'm sure you already do this.

Not a big oven user. I just watch them like a hawk in the skillet.
Brown on one side, flip and brown the other - done.


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