A petite filet mignon, pan seared (medium rare) in a small cast iron
skillet in a bit of butter, simply seasoned with salt and pepper. Sides
are boiled new potatoes tossed with butter, S&P and chopped parsley.
Steamed fordhook lima beans.

What's on your menu?

Jill

On 2017-02-28 5:23 PM, jmcquown wrote:
> A petite filet mignon, pan seared (medium rare) in a small cast iron
> skillet in a bit of butter, simply seasoned with salt and pepper. Sides
> are boiled new potatoes tossed with butter, S&P and chopped parsley.
> Steamed fordhook lima beans.
>
> What's on your menu?


It's Pancake Day. We had oatmeal pancakes, bacon and breakfast sausage.

"jmcquown" > wrote in message
news
>A petite filet mignon, pan seared (medium rare) in a small cast iron
>skillet in a bit of butter, simply seasoned with salt and pepper. Sides
>are boiled new potatoes tossed with butter, S&P and chopped parsley.
>Steamed fordhook lima beans.
>
> What's on your menu?
>
> Jill


I had some cold chicken breast, a salad, and several green, anchovy stuffed
olives. I wasn't really very hungry.

Cheri

On Tue, 28 Feb 2017 19:33:48 -0600, Sqwertz >
wrote:

>On Tue, 28 Feb 2017 17:23:35 -0500, jmcquown wrote:
>
>> What's on your menu?
>
>Machaca and grilled red onion tacos with screaming green jalapeno
>sauce, fresh cebolla y cilantro and a side of spicy charro beans.

Ok, that's for this week, but what about next?

On 2/28/2017 5:23 PM, jmcquown wrote:
> A petite filet mignon, pan seared (medium rare) in a small cast iron
> skillet in a bit of butter, simply seasoned with salt and pepper. Sides
> are boiled new potatoes tossed with butter, S&P and chopped parsley.
> Steamed fordhook lima beans.
>
> What's on your menu?
>
Pancakes, of course.
Folded crepes with creamy mushroom and pork filling, served with broccolini.

> On 2/28/2017 5:23 PM, jmcquown wrote:
>> A petite filet mignon, pan seared (medium rare) in a small cast iron
>> skillet in a bit of butter, simply seasoned with salt and pepper. Sides
>> are boiled new potatoes tossed with butter, S&P and chopped parsley.
>> Steamed fordhook lima beans.
>>
>> What's on your menu?

Leftover chicken, potatoes, asparagus from Sunday's dinner. It was just
as good tonight. I nuked the spuds to warm and then crisped them in a pan.

"Cheri" wrote in message news
"jmcquown" > wrote in message
news
>A petite filet mignon, pan seared (medium rare) in a small cast iron
>skillet in a bit of butter, simply seasoned with salt and pepper. Sides
>are boiled new potatoes tossed with butter, S&P and chopped parsley.
>Steamed fordhook lima beans.
>
> What's on your menu?
>
> Jill


I had some cold chicken breast, a salad, and several green, anchovy stuffed
olives. I wasn't really very hungry.

Cheri

====

Oddly enough, neither was I! I just had grilled fish. I was supposed to
have some veg but the same as you, I wasn't hungry at all yesterday,

--
http://www.helpforheroes.org.uk

On Tuesday, February 28, 2017 at 5:23:40 PM UTC-5, Jill McQuown wrote:
> A petite filet mignon, pan seared (medium rare) in a small cast iron
> skillet in a bit of butter, simply seasoned with salt and pepper. Sides
> are boiled new potatoes tossed with butter, S&P and chopped parsley.
> Steamed fordhook lima beans.
>
> What's on your menu?
>
> Jill

Fella at work keeps chickens and brings in eggs. I bought a dozen
and tried a couple, scrambled. I have to say, they didn't seem to
be much better than the Eggland's Best that we buy and the grocery
store. They might have been a wee bit cheaper, but I can't recall
what the grocery store eggs cost.

However, my husband has been having terrible luck lately soft-boiling
those grocery store eggs. He almost always has one explode when he
puts it in the water. We don't know if it's because those shells
are so thin, or because they're manhandled by the stockboys at the
store, or perhaps a combination of both. The acid test for my
co-worker's eggs will be when he tries soft-boiling a couple.

Cindy Hamilton

On 2/28/2017 8:39 PM, Cheri wrote:
> "jmcquown" > wrote in message
> news
>> A petite filet mignon, pan seared (medium rare) in a small cast iron
>> skillet in a bit of butter, simply seasoned with salt and pepper.
>> Sides are boiled new potatoes tossed with butter, S&P and chopped
>> parsley. Steamed fordhook lima beans.
>>
>> What's on your menu?
>>
>> Jill
>
>
> I had some cold chicken breast, a salad, and several green, anchovy
> stuffed olives. I wasn't really very hungry.
>
> Cheri

I totally get what you're saying. One of the affects of Crohn's Disease
is a decrease in appetite (not that I ever ate huge portions). I often
don't feel hungry but know I have to eat something. A petite filet is
the perfect size for such occasions. And tasty, too!

Jill

On 2/28/2017 9:29 PM, S Viemeister wrote:
> On 2/28/2017 5:23 PM, jmcquown wrote:
>> A petite filet mignon, pan seared (medium rare) in a small cast iron
>> skillet in a bit of butter, simply seasoned with salt and pepper. Sides
>> are boiled new potatoes tossed with butter, S&P and chopped parsley.
>> Steamed fordhook lima beans.
>>
>> What's on your menu?
>>
> Pancakes, of course.
> Folded crepes with creamy mushroom and pork filling, served with
> broccolini.
>
Pancakes, of course? I guess someone declared it was pancake day.
Sorry, I don't follow a what's the special of the day food calender. I
didn't make a pie on Pi day, either.

I do like crepes but haven't made any in a very long time. Like yours,
mine would be savory rather than sweet (dessert) crepes. Some 30 years
ago I found a recipe for chicken & mushroom crepes. I really should dig
it out again. They were quite tasty!

Jill

On Wed, 1 Mar 2017 03:22:24 -0800 (PST), Cindy Hamilton
> wrote:

>On Tuesday, February 28, 2017 at 5:23:40 PM UTC-5, Jill McQuown wrote:
>> A petite filet mignon, pan seared (medium rare) in a small cast iron
>> skillet in a bit of butter, simply seasoned with salt and pepper. Sides
>> are boiled new potatoes tossed with butter, S&P and chopped parsley.
>> Steamed fordhook lima beans.
>>
>> What's on your menu?
>>
>> Jill
>
>Fella at work keeps chickens and brings in eggs. I bought a dozen
>and tried a couple, scrambled. I have to say, they didn't seem to
>be much better than the Eggland's Best that we buy and the grocery
>store. They might have been a wee bit cheaper, but I can't recall
>what the grocery store eggs cost.
>
>However, my husband has been having terrible luck lately soft-boiling
>those grocery store eggs. He almost always has one explode when he
>puts it in the water. We don't know if it's because those shells
>are so thin, or because they're manhandled by the stockboys at the
>store, or perhaps a combination of both. The acid test for my
>co-worker's eggs will be when he tries soft-boiling a couple.
>
>Cindy Hamilton

I was in Walmart the other day picking up prescriptions and I needed
just two grocery items. One was eggs. I bought the carton of 18
Great Value extra large eggs for $1.37. I noticed as soon as I picked
them up that the carton seemed extra heavy. I checked all the eggs
for cracks as usual. The eggs themselves are huge. When I went to
crack them I had to whack them twice because the shells were so hard.
The yolk stood up like it is supposed to and the white held together.
They tasted good. I will be buying eggs at Walmart from now on or at
least until they disappoint me. I haven't gotten decent eggs from
Costco in the last year and I switched to my Winco where I was only
marginally happier. Costco's eggs have been so poor that I am going
to write to them via their site. It didn't matter which eggs I bought
from them, them were all thin shelled and watery inside (all from the
same egg people)
Janet US

On Wednesday, March 1, 2017 at 10:23:40 AM UTC-5, Jill McQuown wrote:
> On 2/28/2017 9:29 PM, S Viemeister wrote:
> > On 2/28/2017 5:23 PM, jmcquown wrote:
> >> A petite filet mignon, pan seared (medium rare) in a small cast iron
> >> skillet in a bit of butter, simply seasoned with salt and pepper. Sides
> >> are boiled new potatoes tossed with butter, S&P and chopped parsley.
> >> Steamed fordhook lima beans.
> >>
> >> What's on your menu?
> >>
> > Pancakes, of course.
> > Folded crepes with creamy mushroom and pork filling, served with
> > broccolini.
> >
> Pancakes, of course? I guess someone declared it was pancake day.

Northern European custom for Shrove Tuesday. It's another
way to use up the eggs, butter, etc., before Lent starts.

Somebody brought in pretty good paczki yesterday, and I
broke down and had one.

Cindy Hamilton

Cindy Hamilton wrote:
>
> However, my husband has been having terrible luck lately soft-boiling
> those grocery store eggs. He almost always has one explode when he
> puts it in the water. We don't know if it's because those shells
> are so thin, or because they're manhandled by the stockboys at the
> store, or perhaps a combination of both. The acid test for my
> co-worker's eggs will be when he tries soft-boiling a couple.

Just my opinion but let them warm up on the counter for 30 minutes
before dropping them in boiling water. Sometimes, I've even pierced
one end with a hatpin to take off the pressure.

On 2017-03-01 10:23 AM, jmcquown wrote:

>> Pancakes, of course.
>> Folded crepes with creamy mushroom and pork filling, served with
>> broccolini.
>>
> Pancakes, of course? I guess someone declared it was pancake day.
> Sorry, I don't follow a what's the special of the day food calender.

Shrove Tuesday, Mardi Gras, (Fat Tuesday) Pancake Day. It is a well
known tradition in many places to use use up a lot of the stuff in the
pantry to get rid of it so you won't be tempted to eat it during Lent. I
am not at all religious but I can't remember ever having anything other
than pancakes on what I and many others recognize as Pancake Day.





I
> didn't make a pie on Pi day, either.
>
> I do like crepes but haven't made any in a very long time. Like yours,
> mine would be savory rather than sweet (dessert) crepes. Some 30 years
> ago I found a recipe for chicken & mushroom crepes. I really should dig
> it out again. They were quite tasty!
>
> Jill

Dave Smith wrote:
>
> Shrove Tuesday, Mardi Gras, (Fat Tuesday) Pancake Day. It is a well
> known tradition in many places to use use up a lot of the stuff in the
> pantry to get rid of it so you won't be tempted to eat it during Lent. I
> am not at all religious but I can't remember ever having anything other
> than pancakes on what I and many others recognize as Pancake Day.

I always eat what my mood dictates each day. I've never gone by a
calendar
to decide about dinner and some "traditional" meal.

That said....pancakes do sound good. It's been a long time for me

On 3/1/2017 11:10 AM, Cindy Hamilton wrote:
> On Wednesday, March 1, 2017 at 10:23:40 AM UTC-5, Jill McQuown wrote:
>> On 2/28/2017 9:29 PM, S Viemeister wrote:
>>> On 2/28/2017 5:23 PM, jmcquown wrote:
>>>> A petite filet mignon, pan seared (medium rare) in a small cast iron
>>>> skillet in a bit of butter, simply seasoned with salt and pepper. Sides
>>>> are boiled new potatoes tossed with butter, S&P and chopped parsley.
>>>> Steamed fordhook lima beans.
>>>>
>>>> What's on your menu?
>>>>
>>> Pancakes, of course.
>>> Folded crepes with creamy mushroom and pork filling, served with
>>> broccolini.
>>>
>> Pancakes, of course? I guess someone declared it was pancake day.
>
> Northern European custom for Shrove Tuesday. It's another
> way to use up the eggs, butter, etc., before Lent starts.
>
Oh.... Shrove. Sorry, I don't do religious things. Lent. Nope. Not
Ash Wednesday, nor Mardi Gras. Although I do like Andouille sausage.

> Somebody brought in pretty good paczki yesterday, and I
> broke down and had one.
>
> Cindy Hamilton
>
Okay.

Jill

Gary wrote:

>Cindy Hamilton wrote:
>>
>> However, my husband has been having terrible luck lately soft-boiling
>> those grocery store eggs. He almost always has one explode when he
>> puts it in the water. We don't know if it's because those shells
>> are so thin, or because they're manhandled by the stockboys at the
>> store, or perhaps a combination of both. The acid test for my
>> co-worker's eggs will be when he tries soft-boiling a couple.
>
>Just my opinion but let them warm up on the counter for 30 minutes
>before dropping them in boiling water.

Um, not necessary to bring eggs to room temperature, they're supossed
to be started in cold water.

Brooklyn1 wrote:
>
> Gary wrote:
>
> >Cindy Hamilton wrote:
> >>
> >> However, my husband has been having terrible luck lately soft-boiling
> >> those grocery store eggs. He almost always has one explode when he
> >> puts it in the water. We don't know if it's because those shells
> >> are so thin, or because they're manhandled by the stockboys at the
> >> store, or perhaps a combination of both. The acid test for my
> >> co-worker's eggs will be when he tries soft-boiling a couple.
> >
> >Just my opinion but let them warm up on the counter for 30 minutes
> >before dropping them in boiling water.
>
> Um, not necessary to bring eggs to room temperature, they're supossed
> to be started in cold water.

That's what I do with whole eggs. Put them into cold water. Once it
boils, time them for soft or hard boiled.

On Wed, 1 Mar 2017 03:22:24 -0800 (PST), Cindy Hamilton
> wrote:

>On Tuesday, February 28, 2017 at 5:23:40 PM UTC-5, Jill McQuown wrote:
>> A petite filet mignon, pan seared (medium rare) in a small cast iron
>> skillet in a bit of butter, simply seasoned with salt and pepper. Sides
>> are boiled new potatoes tossed with butter, S&P and chopped parsley.
>> Steamed fordhook lima beans.
>>
>> What's on your menu?
>>
>> Jill
>
>Fella at work keeps chickens and brings in eggs. I bought a dozen
>and tried a couple, scrambled. I have to say, they didn't seem to
>be much better than the Eggland's Best that we buy and the grocery
>store. They might have been a wee bit cheaper, but I can't recall
>what the grocery store eggs cost.
>
>However, my husband has been having terrible luck lately soft-boiling
>those grocery store eggs. He almost always has one explode when he
>puts it in the water. We don't know if it's because those shells
>are so thin, or because they're manhandled by the stockboys at the
>store, or perhaps a combination of both. The acid test for my
>co-worker's eggs will be when he tries soft-boiling a couple.
>
>Cindy Hamilton

Has he tried the method first suggested here which I now use all the
time? Pan 3/4" water, however many eggs (but not more than covers the
base of the pan), bring to boil, allow to boil for precisely 5
minutes, drain, run cold tap over them for 30 seconds. Beautiful
eggs, never fails, white all gently set but yolks runny.

I use extra large eggs, so you might need to play with the five
minutes a little depending on the size of the eggs.

I do wish I could remember who said to do them this way, I am
eternally grateful

"Ophelia" > wrote in message
...
> "Cheri" wrote in message news >
> "jmcquown" > wrote in message
> news
>>A petite filet mignon, pan seared (medium rare) in a small cast iron
>>skillet in a bit of butter, simply seasoned with salt and pepper. Sides
>>are boiled new potatoes tossed with butter, S&P and chopped parsley.
>>Steamed fordhook lima beans.
>>
>> What's on your menu?
>>
>> Jill
>
>
> I had some cold chicken breast, a salad, and several green, anchovy
> stuffed
> olives. I wasn't really very hungry.
>
> Cheri
>
> ====
>
> Oddly enough, neither was I! I just had grilled fish. I was supposed to
> have some veg but the same as you, I wasn't hungry at all yesterday,

Maybe we'll make up for it today?

Cheri

On Tue, 28 Feb 2017 17:23:35 -0500, jmcquown >
wrote:

>A petite filet mignon, pan seared (medium rare) in a small cast iron
>skillet in a bit of butter, simply seasoned with salt and pepper. Sides
>are boiled new potatoes tossed with butter, S&P and chopped parsley.
>Steamed fordhook lima beans.
>
>What's on your menu?
>
>Jill

I'm hoping to make burritos tonight. The pork in my sauerkraut and
pork last night sucked. I'm going to take the pork, put it in the
pressure cooker, douse it with taco seasoning chopped onions and
peppers and hope something marginally tasty emerges.
Janet US

"Cheri" wrote in message news
"Ophelia" > wrote in message
...
> "Cheri" wrote in message news >
> "jmcquown" > wrote in message
> news
>>A petite filet mignon, pan seared (medium rare) in a small cast iron
>>skillet in a bit of butter, simply seasoned with salt and pepper. Sides
>>are boiled new potatoes tossed with butter, S&P and chopped parsley.
>>Steamed fordhook lima beans.
>>
>> What's on your menu?
>>
>> Jill
>
>
> I had some cold chicken breast, a salad, and several green, anchovy
> stuffed
> olives. I wasn't really very hungry.
>
> Cheri
>
> ====
>
> Oddly enough, neither was I! I just had grilled fish. I was supposed to
> have some veg but the same as you, I wasn't hungry at all yesterday,

Maybe we'll make up for it today?

Cheri

====

I had some fish again but later I had a toasted cheese sandwich))

You??



--
http://www.helpforheroes.org.uk

wrote in message ...

On Wed, 1 Mar 2017 03:22:24 -0800 (PST), Cindy Hamilton
> wrote:

>On Tuesday, February 28, 2017 at 5:23:40 PM UTC-5, Jill McQuown wrote:
>> A petite filet mignon, pan seared (medium rare) in a small cast iron
>> skillet in a bit of butter, simply seasoned with salt and pepper. Sides
>> are boiled new potatoes tossed with butter, S&P and chopped parsley.
>> Steamed fordhook lima beans.
>>
>> What's on your menu?
>>
>> Jill
>
>Fella at work keeps chickens and brings in eggs. I bought a dozen
>and tried a couple, scrambled. I have to say, they didn't seem to
>be much better than the Eggland's Best that we buy and the grocery
>store. They might have been a wee bit cheaper, but I can't recall
>what the grocery store eggs cost.
>
>However, my husband has been having terrible luck lately soft-boiling
>those grocery store eggs. He almost always has one explode when he
>puts it in the water. We don't know if it's because those shells
>are so thin, or because they're manhandled by the stockboys at the
>store, or perhaps a combination of both. The acid test for my
>co-worker's eggs will be when he tries soft-boiling a couple.
>
>Cindy Hamilton

Has he tried the method first suggested here which I now use all the
time? Pan 3/4" water, however many eggs (but not more than covers the
base of the pan), bring to boil, allow to boil for precisely 5
minutes, drain, run cold tap over them for 30 seconds. Beautiful
eggs, never fails, white all gently set but yolks runny.

I use extra large eggs, so you might need to play with the five
minutes a little depending on the size of the eggs.

I do wish I could remember who said to do them this way, I am
eternally grateful

===

It is the way I have always done my eggs so ... It is very possible


--
http://www.helpforheroes.org.uk

On Wednesday, March 1, 2017 at 11:32:35 AM UTC-5, Gary wrote:
> Dave Smith wrote:
> >
> > Shrove Tuesday, Mardi Gras, (Fat Tuesday) Pancake Day. It is a well
> > known tradition in many places to use use up a lot of the stuff in the
> > pantry to get rid of it so you won't be tempted to eat it during Lent. I
> > am not at all religious but I can't remember ever having anything other
> > than pancakes on what I and many others recognize as Pancake Day.
>
> I always eat what my mood dictates each day. I've never gone by a
> calendar
> to decide about dinner and some "traditional" meal.

Thanksgiving. Although I'll say there have been years when
we didn't have turkey.

Cindy Hamilton

On Wednesday, March 1, 2017 at 11:34:06 AM UTC-5, Jill McQuown wrote:
> On 3/1/2017 11:10 AM, Cindy Hamilton wrote:
> > On Wednesday, March 1, 2017 at 10:23:40 AM UTC-5, Jill McQuown wrote:
> >> On 2/28/2017 9:29 PM, S Viemeister wrote:
> >>> On 2/28/2017 5:23 PM, jmcquown wrote:
> >>>> A petite filet mignon, pan seared (medium rare) in a small cast iron
> >>>> skillet in a bit of butter, simply seasoned with salt and pepper. Sides
> >>>> are boiled new potatoes tossed with butter, S&P and chopped parsley.
> >>>> Steamed fordhook lima beans.
> >>>>
> >>>> What's on your menu?
> >>>>
> >>> Pancakes, of course.
> >>> Folded crepes with creamy mushroom and pork filling, served with
> >>> broccolini.
> >>>
> >> Pancakes, of course? I guess someone declared it was pancake day.
> >
> > Northern European custom for Shrove Tuesday. It's another
> > way to use up the eggs, butter, etc., before Lent starts.
> >
> Oh.... Shrove. Sorry, I don't do religious things. Lent. Nope. Not
> Ash Wednesday, nor Mardi Gras. Although I do like Andouille sausage.

We celebrate Christmas as a cultural holiday even though we
are atheists.

Cindy Hamilton

On 3/1/2017 10:23 AM, jmcquown wrote:
> On 2/28/2017 9:29 PM, S Viemeister wrote:

>> Pancakes, of course.
>> Folded crepes with creamy mushroom and pork filling, served with
>> broccolini.
>>
> Pancakes, of course? I guess someone declared it was pancake day.
> Sorry, I don't follow a what's the special of the day food calender. I
> didn't make a pie on Pi day, either.
>
Pancake Tuesday, aka Shrove Tuesday, Fat Tuesday, Mardi Gras. The day
before Ash Wednesday.

> I do like crepes but haven't made any in a very long time. Like yours,
> mine would be savory rather than sweet (dessert) crepes. Some 30 years
> ago I found a recipe for chicken & mushroom crepes. I really should dig
> it out again. They were quite tasty!
>
> Jill

"Ophelia" > wrote in message
...
> "Cheri" wrote in message news >
> "Ophelia" > wrote in message
> ...
>> "Cheri" wrote in message news >>
>> "jmcquown" > wrote in message
>> news
>>>A petite filet mignon, pan seared (medium rare) in a small cast iron
>>>skillet in a bit of butter, simply seasoned with salt and pepper. Sides
>>>are boiled new potatoes tossed with butter, S&P and chopped parsley.
>>>Steamed fordhook lima beans.
>>>
>>> What's on your menu?
>>>
>>> Jill
>>
>>
>> I had some cold chicken breast, a salad, and several green, anchovy
>> stuffed
>> olives. I wasn't really very hungry.
>>
>> Cheri
>>
>> ====
>>
>> Oddly enough, neither was I! I just had grilled fish. I was supposed
>> to
>> have some veg but the same as you, I wasn't hungry at all yesterday,
>
> Maybe we'll make up for it today?
>
> Cheri
>
> ====
>
> I had some fish again but later I had a toasted cheese sandwich))
>
> You??

I'm making chicken soup from leftover chicken, so that will be it.

Cheri

On Wed, 01 Mar 2017 08:37:42 -0700, U.S. Janet B. >
wrote:

>. Costco's eggs have been so poor that I am going
>to write to them via their site. It didn't matter which eggs I bought
>from them, them were all thin shelled and watery inside (all from the
>same egg people)
>Janet US

I stopped getting eggs at Costco, too.

On 2017-03-01 12:26 PM, U.S. Janet B. wrote:
> On Tue, 28 Feb 2017 17:23:35 -0500, jmcquown >
>
> I'm hoping to make burritos tonight. The pork in my sauerkraut and
> pork last night sucked. I'm going to take the pork, put it in the
> pressure cooker, douse it with taco seasoning chopped onions and
> peppers and hope something marginally tasty emerges.
>

FWIW, list week I cut up our leftover roast pork into very small pieces
and used it in a sort of boulognaise for pasta. It was delicious.

"Cheri" wrote in message news
"Ophelia" > wrote in message
...
> "Cheri" wrote in message news >
> "Ophelia" > wrote in message
> ...
>> "Cheri" wrote in message news >>
>> "jmcquown" > wrote in message
>> news
>>>A petite filet mignon, pan seared (medium rare) in a small cast iron
>>>skillet in a bit of butter, simply seasoned with salt and pepper. Sides
>>>are boiled new potatoes tossed with butter, S&P and chopped parsley.
>>>Steamed fordhook lima beans.
>>>
>>> What's on your menu?
>>>
>>> Jill
>>
>>
>> I had some cold chicken breast, a salad, and several green, anchovy
>> stuffed
>> olives. I wasn't really very hungry.
>>
>> Cheri
>>
>> ====
>>
>> Oddly enough, neither was I! I just had grilled fish. I was supposed
>> to
>> have some veg but the same as you, I wasn't hungry at all yesterday,
>
> Maybe we'll make up for it today?
>
> Cheri
>
> ====
>
> I had some fish again but later I had a toasted cheese sandwich))
>
> You??

I'm making chicken soup from leftover chicken, so that will be it.

Cheri

===

Enjoy)



--
http://www.helpforheroes.org.uk

On Wed, 1 Mar 2017 14:33:10 -0500, Dave Smith
> wrote:

>On 2017-03-01 12:26 PM, U.S. Janet B. wrote:
>> On Tue, 28 Feb 2017 17:23:35 -0500, jmcquown >
>>
>> I'm hoping to make burritos tonight. The pork in my sauerkraut and
>> pork last night sucked. I'm going to take the pork, put it in the
>> pressure cooker, douse it with taco seasoning chopped onions and
>> peppers and hope something marginally tasty emerges.
>>
>
>FWIW, list week I cut up our leftover roast pork into very small pieces
>and used it in a sort of boulognaise for pasta. It was delicious.

you give me hope
Janet US

On 2017-03-01 3:07 PM, U.S. Janet B. wrote:
> On Wed, 1 Mar 2017 14:33:10 -0500, Dave Smith

>> FWIW, list week I cut up our leftover roast pork into very small pieces
>> and used it in a sort of boulognaise for pasta. It was delicious.
>
> you give me hope

Glad to help. I love roast pork but rarely do one because there are only
two us here and there will be leftovers and I had never had any luck
with leftover pork meals. I decided to to it with the pasta sauce. What
I did to maximize moisture and to impart good flavours was to cut it
into very small bits. I sliced in very thin, then slivered the slices,
and quartered those slivers. I made the sauce and dumped in the pork
and simmered it for about a half hour. I was more than happy the way it
turned out. It wasn't just edible leftovers. It was delicious. A batch
of pasta sauce usually does us two meals, so we got two nights out of
the leftovers and the sauce was even better the second time.

On 3/1/2017 5:15 PM, Dave Smith wrote:

>
> Glad to help. I love roast pork but rarely do one because there are only
> two us here and there will be leftovers and I had never had any luck
> with leftover pork meals. I decided to to it with the pasta sauce. What
> I did to maximize moisture and to impart good flavours was to cut it
> into very small bits.

Following the same cutting technique make it into hash.

On Wed, 1 Mar 2017 17:32:36 -0000, "Ophelia" >
wrote:

>wrote in message ...
>
>On Wed, 1 Mar 2017 03:22:24 -0800 (PST), Cindy Hamilton
> wrote:
>
>>On Tuesday, February 28, 2017 at 5:23:40 PM UTC-5, Jill McQuown wrote:
>>> A petite filet mignon, pan seared (medium rare) in a small cast iron
>>> skillet in a bit of butter, simply seasoned with salt and pepper. Sides
>>> are boiled new potatoes tossed with butter, S&P and chopped parsley.
>>> Steamed fordhook lima beans.
>>>
>>> What's on your menu?
>>>
>>> Jill
>>
>>Fella at work keeps chickens and brings in eggs. I bought a dozen
>>and tried a couple, scrambled. I have to say, they didn't seem to
>>be much better than the Eggland's Best that we buy and the grocery
>>store. They might have been a wee bit cheaper, but I can't recall
>>what the grocery store eggs cost.
>>
>>However, my husband has been having terrible luck lately soft-boiling
>>those grocery store eggs. He almost always has one explode when he
>>puts it in the water. We don't know if it's because those shells
>>are so thin, or because they're manhandled by the stockboys at the
>>store, or perhaps a combination of both. The acid test for my
>>co-worker's eggs will be when he tries soft-boiling a couple.
>>
>>Cindy Hamilton
>
>Has he tried the method first suggested here which I now use all the
>time? Pan 3/4" water, however many eggs (but not more than covers the
>base of the pan), bring to boil, allow to boil for precisely 5
>minutes, drain, run cold tap over them for 30 seconds. Beautiful
>eggs, never fails, white all gently set but yolks runny.
>
>I use extra large eggs, so you might need to play with the five
>minutes a little depending on the size of the eggs.
>
>I do wish I could remember who said to do them this way, I am
>eternally grateful
>
>===
>
>It is the way I have always done my eggs so ... It is very possible

Well thank you very much! I suppose if you want hard boiled eggs it
doesn't matter too much how you cook them, but this method for soft
boiled works every time!

On Wed, 1 Mar 2017 17:15:54 -0500, Dave Smith
> wrote:

>On 2017-03-01 3:07 PM, U.S. Janet B. wrote:
>> On Wed, 1 Mar 2017 14:33:10 -0500, Dave Smith
>
>>> FWIW, list week I cut up our leftover roast pork into very small pieces
>>> and used it in a sort of boulognaise for pasta. It was delicious.
>>
>> you give me hope
>
>Glad to help. I love roast pork but rarely do one because there are only
>two us here and there will be leftovers and I had never had any luck
>with leftover pork meals. I decided to to it with the pasta sauce. What
>I did to maximize moisture and to impart good flavours was to cut it
>into very small bits. I sliced in very thin, then slivered the slices,
>and quartered those slivers. I made the sauce and dumped in the pork
>and simmered it for about a half hour. I was more than happy the way it
>turned out. It wasn't just edible leftovers. It was delicious. A batch
>of pasta sauce usually does us two meals, so we got two nights out of
>the leftovers and the sauce was even better the second time.

I just made it into an enchilada casserole. Shredded pork, refried
beans, frozen corn, fresh diced tomatoes, black olives, a couple of
layers between some almost stale tortillas, topped with the last of
the pepper jack cheese. If it works out I will be very proud. I used
up all musgovian, opened nothing new. Whew!
Janet US

On Wed, 01 Mar 2017 17:54:41 -0700, U.S. Janet B. >
wrote:

>On Wed, 1 Mar 2017 17:15:54 -0500, Dave Smith
> wrote:
>
>>On 2017-03-01 3:07 PM, U.S. Janet B. wrote:
>>> On Wed, 1 Mar 2017 14:33:10 -0500, Dave Smith
>>
>>>> FWIW, list week I cut up our leftover roast pork into very small pieces
>>>> and used it in a sort of boulognaise for pasta. It was delicious.
>>>
>>> you give me hope
>>
>>Glad to help. I love roast pork but rarely do one because there are only
>>two us here and there will be leftovers and I had never had any luck
>>with leftover pork meals. I decided to to it with the pasta sauce. What
>>I did to maximize moisture and to impart good flavours was to cut it
>>into very small bits. I sliced in very thin, then slivered the slices,
>>and quartered those slivers. I made the sauce and dumped in the pork
>>and simmered it for about a half hour. I was more than happy the way it
>>turned out. It wasn't just edible leftovers. It was delicious. A batch
>>of pasta sauce usually does us two meals, so we got two nights out of
>>the leftovers and the sauce was even better the second time.
>
>I just made it into an enchilada casserole. Shredded pork, refried
>beans, frozen corn, fresh diced tomatoes, black olives, a couple of
>layers between some almost stale tortillas, topped with the last of
>the pepper jack cheese. If it works out I will be very proud. I used
>up all musgovian, opened nothing new. Whew!
>Janet US

it was excellent. Now I've got to write it down so that I can do it
again.
Janet US

wrote in message ...

On Wed, 1 Mar 2017 17:32:36 -0000, "Ophelia" >
wrote:

>wrote in message ...
>
>On Wed, 1 Mar 2017 03:22:24 -0800 (PST), Cindy Hamilton
> wrote:
>
>>On Tuesday, February 28, 2017 at 5:23:40 PM UTC-5, Jill McQuown wrote:
>>> A petite filet mignon, pan seared (medium rare) in a small cast iron
>>> skillet in a bit of butter, simply seasoned with salt and pepper. Sides
>>> are boiled new potatoes tossed with butter, S&P and chopped parsley.
>>> Steamed fordhook lima beans.
>>>
>>> What's on your menu?
>>>
>>> Jill
>>
>>Fella at work keeps chickens and brings in eggs. I bought a dozen
>>and tried a couple, scrambled. I have to say, they didn't seem to
>>be much better than the Eggland's Best that we buy and the grocery
>>store. They might have been a wee bit cheaper, but I can't recall
>>what the grocery store eggs cost.
>>
>>However, my husband has been having terrible luck lately soft-boiling
>>those grocery store eggs. He almost always has one explode when he
>>puts it in the water. We don't know if it's because those shells
>>are so thin, or because they're manhandled by the stockboys at the
>>store, or perhaps a combination of both. The acid test for my
>>co-worker's eggs will be when he tries soft-boiling a couple.
>>
>>Cindy Hamilton
>
>Has he tried the method first suggested here which I now use all the
>time? Pan 3/4" water, however many eggs (but not more than covers the
>base of the pan), bring to boil, allow to boil for precisely 5
>minutes, drain, run cold tap over them for 30 seconds. Beautiful
>eggs, never fails, white all gently set but yolks runny.
>
>I use extra large eggs, so you might need to play with the five
>minutes a little depending on the size of the eggs.
>
>I do wish I could remember who said to do them this way, I am
>eternally grateful
>
>===
>
>It is the way I have always done my eggs so ... It is very possible

Well thank you very much! I suppose if you want hard boiled eggs it
doesn't matter too much how you cook them, but this method for soft
boiled works every time!

====

It does for me and we don't eat hard boiled eggs I suppose you could just
cook them longer?

--
http://www.helpforheroes.org.uk

Ophelia wrote:
>
> It does for me and we don't eat hard boiled eggs I suppose you could just
> cook them longer?

I make hard boiled eggs occasionally to make egg salad sandwiches.
Basically, only hb eggs mashed up with mayo and put heavily on
fresh, soft white bread with a nip of S&P.

My easy way is to put the eggs covered in cold water.
Turn on heat and as soon as the water starts to boil,
turn off the heat and cover. Wait 20 minutes.

On Thursday, March 2, 2017 at 8:42:55 AM UTC-5, Gary wrote:
> Ophelia wrote:
> >
> > It does for me and we don't eat hard boiled eggs I suppose you could just
> > cook them longer?
>
> I make hard boiled eggs occasionally to make egg salad sandwiches.
> Basically, only hb eggs mashed up with mayo and put heavily on
> fresh, soft white bread with a nip of S&P.

A little plain for my taste, but at least not crapped up
with sweet pickle relish.

I add a little
minced onion
minced celery
radish sprouts (if I can get them) or minced radish

> My easy way is to put the eggs covered in cold water.
> Turn on heat and as soon as the water starts to boil,
> turn off the heat and cover. Wait 20 minutes.

That's my method, too. Works out beautifully.

Cindy Hamilton

On Wed, 01 Mar 2017 13:52:40 -0500, Boron >
wrote:

>On Wed, 01 Mar 2017 08:37:42 -0700, U.S. Janet B. >
>wrote:
>
>>. Costco's eggs have been so poor that I am going
>>to write to them via their site. It didn't matter which eggs I bought
>>from them, them were all thin shelled and watery inside (all from the
>>same egg people)
>>Janet US
>
>I stopped getting eggs at Costco, too.

why don't you write to them as well.
Janet US