wrote in message
...

Ophelia, gorton is a French Canadian thing. There are dozens of ways to
make it. It's served cold as a spread, either on crackers or as a sandwich.
It's really good with mustard on toast. Here's the recipe:

1 pound ground pork
1 small onion, finely chopped
1/2 tsp ground cloves
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp onion salt
1/4 tsp freshly ground pepper
1/4 tsp salt

Place all ingredients in a heavy pot and cover with water by one inch.
Stovetop, medium/low simmer for approximately three hours, stir
occasionally, until all water is gone. Add more water if it runs out before
three hours.

When all water is gone, I use an immersion blender to make it smooth, kinda
like a thick peanut butter. Pour into glass container and refrigerate till
set.

Denise in NH

====

Thank you very much, Denise. Not something I've ever heard of It sounds
like a good spread

I doubt I could manage it with all those spices, but I might try it out
without)




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

On Saturday, March 25, 2017 at 3:51:38 PM UTC-4, notbob wrote:
> On 2017-03-25, Wayne Boatwright > wrote:
>
> > Comparing bacon and short ribs is like comaring apples and oranges.
>
> Yes. One is pork, one is beef. I get it. Unfortunately, I'm not a
> fan of beef fat.
>
> > They can both be very good.
>
> A personal judgement call. I'm not a fan of tallow.
>
> > I only buy short ribs when they're on sale
>
> Who could afford them, otherwise!?

Someone with a job, perhaps?

Someone who really, really likes them and is willing to
splurge on them?

Cindy Hamilton

"dsi1" wrote in message
...

On Saturday, March 25, 2017 at 8:18:54 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, March 25, 2017 at 7:29:20 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Saturday, March 25, 2017 at 12:20:22 AM UTC-10, Ophelia wrote:
> > > It would be lovely to see some posts about food.
> > >
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > Last night we had pastele stew made by a local eatery. It is a
> > deconstructed
> > Puerto Rican pastele and I don't think you will find this dish anywhere
> > else
> > on this planet. We thought it was just great. My favorite thing about it
> > is
> > that it's not Asian and it fits in perfectly with the local food scene.
> >
> >
> > https://www.amazon.com/photos/share/...5Vg6amFaYqd50O
> >
> > ===
> >
> > I am pleased you enjoyed it. It isn't something I have ever tried, nor
> > have
> > I seen it (going by that pic)
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> It's sorta the Hawaiian version of chili. The old school version uses
> achiote oil and grated green bananas - this version uses neither. Anyway,
> you used to have to buy this stuff from people selling it on the roadsides
> but now you can get it in eateries. I'm going to try ordering it whenever
> I
> see it.
>
> ====
>
> Enjoy! I enjoy the pics you post, but I am never likely ever to see or
> taste them in RL)))
>
> Just keep doing what you are doing I enjoy seeing them
>
>

I made some fried bacon and kim chee for my wife. Eaten with hot rice, it's
a Korean comfort food. The weird part is that the red bacon grease is an
important component of the dish. I'm afraid to taste the stuff myself but
somebody here with more game might be interested.

https://www.amazon.com/photos/share/...WbPYq23tEWEyC7

====

That looks gorgeous) BUT if you are afraid to eat it, where would that
leave me??



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

"cshenk" wrote in message
...

Ophelia wrote in rec.food.cooking:

>
>
> It would be lovely to see some posts about food.

I went shopping today and posted this in my yahoo group.


Approximately 1.5 cups of somewhat dried out meatloaf (no bread or rice
used) got added to:

1 can 28oz diced tomatoes
1 can 28oz tomato sauce
about 3 TB dehydrated onion
about 3 TB Italian seasoning
about 1 TB garlic powder
Measures need not be exact for this.

Simmered 1 hour, it's ready to go.

====

Sounds good. I hope you enjoyed it!



--

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

On Saturday, March 25, 2017 at 10:41:38 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, March 25, 2017 at 8:18:54 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Saturday, March 25, 2017 at 7:29:20 AM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Saturday, March 25, 2017 at 12:20:22 AM UTC-10, Ophelia wrote:
> > > > It would be lovely to see some posts about food.
> > > >
> > > >
> > > > --
> > > > http://www.helpforheroes.org.uk
> > >
> > > Last night we had pastele stew made by a local eatery. It is a
> > > deconstructed
> > > Puerto Rican pastele and I don't think you will find this dish anywhere
> > > else
> > > on this planet. We thought it was just great. My favorite thing about it
> > > is
> > > that it's not Asian and it fits in perfectly with the local food scene.
> > >
> > >
> > > https://www.amazon.com/photos/share/...5Vg6amFaYqd50O
> > >
> > > ===
> > >
> > > I am pleased you enjoyed it. It isn't something I have ever tried, nor
> > > have
> > > I seen it (going by that pic)
> > >
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > It's sorta the Hawaiian version of chili. The old school version uses
> > achiote oil and grated green bananas - this version uses neither. Anyway,
> > you used to have to buy this stuff from people selling it on the roadsides
> > but now you can get it in eateries. I'm going to try ordering it whenever
> > I
> > see it.
> >
> > ====
> >
> > Enjoy! I enjoy the pics you post, but I am never likely ever to see or
> > taste them in RL)))
> >
> > Just keep doing what you are doing I enjoy seeing them
> >
> >
>
> I made some fried bacon and kim chee for my wife. Eaten with hot rice, it's
> a Korean comfort food. The weird part is that the red bacon grease is an
> important component of the dish. I'm afraid to taste the stuff myself but
> somebody here with more game might be interested.
>
> https://www.amazon.com/photos/share/...WbPYq23tEWEyC7
>
> ====
>
> That looks gorgeous) BUT if you are afraid to eat it, where would that
> leave me??
>
>
>
> --
> http://www.helpforheroes.org.uk

I wouldn't recommend this dish to anybody - unless they were Korean. My wife will dump rice in the frying pan to soak up the oil and then eat the rice.. I can't abide by that at all. Normally she avoids grease so something's happening here - what it is ain't exactly clear.

"dsi1" wrote in message
...

On Saturday, March 25, 2017 at 10:41:38 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, March 25, 2017 at 8:18:54 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Saturday, March 25, 2017 at 7:29:20 AM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Saturday, March 25, 2017 at 12:20:22 AM UTC-10, Ophelia wrote:
> > > > It would be lovely to see some posts about food.
> > > >
> > > >
> > > > --
> > > > http://www.helpforheroes.org.uk
> > >
> > > Last night we had pastele stew made by a local eatery. It is a
> > > deconstructed
> > > Puerto Rican pastele and I don't think you will find this dish
> > > anywhere
> > > else
> > > on this planet. We thought it was just great. My favorite thing about
> > > it
> > > is
> > > that it's not Asian and it fits in perfectly with the local food
> > > scene.
> > >
> > >
> > > https://www.amazon.com/photos/share/...5Vg6amFaYqd50O
> > >
> > > ===
> > >
> > > I am pleased you enjoyed it. It isn't something I have ever tried,
> > > nor
> > > have
> > > I seen it (going by that pic)
> > >
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > It's sorta the Hawaiian version of chili. The old school version uses
> > achiote oil and grated green bananas - this version uses neither.
> > Anyway,
> > you used to have to buy this stuff from people selling it on the
> > roadsides
> > but now you can get it in eateries. I'm going to try ordering it
> > whenever
> > I
> > see it.
> >
> > ====
> >
> > Enjoy! I enjoy the pics you post, but I am never likely ever to see or
> > taste them in RL)))
> >
> > Just keep doing what you are doing I enjoy seeing them
> >
> >
>
> I made some fried bacon and kim chee for my wife. Eaten with hot rice,
> it's
> a Korean comfort food. The weird part is that the red bacon grease is an
> important component of the dish. I'm afraid to taste the stuff myself but
> somebody here with more game might be interested.
>
> https://www.amazon.com/photos/share/...WbPYq23tEWEyC7
>
> ====
>
> That looks gorgeous) BUT if you are afraid to eat it, where would that
> leave me??
>
>
>
> --
> http://www.helpforheroes.org.uk

I wouldn't recommend this dish to anybody - unless they were Korean. My wife
will dump rice in the frying pan to soak up the oil and then eat the rice. I
can't abide by that at all. Normally she avoids grease so something's
happening here - what it is ain't exactly clear.

====

Oooeerrrrrr it much have .... magical properties???

;-)

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

On 25 Mar 2017 19:17:07 GMT, notbob > wrote:

>On 2017-03-25, Ed Pawlowski > wrote:
>
>> So were short ribs. baby backs, and chicken wings. Those cheap foods
>> have been discovered by the masses.....
>
>I think they were discovered by the restos! Cheap food to make a big
>profit. Then, they did too good a job and made 'em popular and
>everyone dogpiled!
>
>> .....and now are way too high.
>
>No argument, there!
>
>Same-same with "short ribs"? I always considered 'em to be waaaay too
>greasy to actually eat. Now, it's a "fave" dish and everyone raves
>about 'em. I still think they are more greasy than bacon and nowhere
>near as tasty.
>
>Last time I priced chicken wings, they were $4.98/lb. I also jes read
>an article on SFGate, which pegs a single slice of toast (w/ topping)
>up to $18USD!! "Avotoast"? Which, I've been eating 'em since before
>they had a name. Still do. Can't cost over $2USD, max! That doesn't stop
>restos from charging an outrageous $8-10USD per.
>
>nb

Tinned sardines usta be poor peep's food, now The Donald hasta think
about layin' down the gelt, four sheckles for a mouthful of guppys.
I can remember when not too long ago, ~10 years, a pound of Boar's
Head head cheese cost $3.29, last week I looked, $8.69... how can
someting most peeps claim they can't look at let alone eat go up 'bout
200%? In my entire life I haven't met as many people as fingers on
one hand who would eat head cheese on a bet.
I remember as a kid not yet outta grade school when I could schtup
myself sick at an Appy for under 50¢, sour pickes outta the barrel 8"
long and more than 2" thick any gal could pray for only a nickle, a
1/4 lb Joyva halavah 10¢, and a real bialy schtuped to over flowing
with cream cheese n' lox 15¢, and two matchez herring fillets in wine
sauce to bring home for 10¢ each. Ustta be yooze couldn't walk three
hundred paces anywhere in NYC without running into a different Appy,
there had to be thousands, now there are maybe three in all of NYC and
not very good except their prices are through the roof.
I remember when seafood was poor peeps food... school kids would tease
you if you brought seafood for lunch, in 1950 a shrimp salad sandwich
was poor peeps viands... in those days neighborhood fish mongers would
give regular customers a couple pounds of fresh north atlantic jumbo
shrimp for free with an order... couldn't walk a block in NYC without
finding another fish monger... now there are none. Today seafood is
either frozen or OLD.
I can remember when going to a Chinese restaurant chicken cost more
than lobster.

On 2017-03-25 2:33 PM, Ed Pawlowski wrote:
> On 3/25/2017 2:04 PM, Roy wrote:
>
>>
>> There was a time when pork hocks were fairly cheap but not any more.
>> In fact
>> they were considered a poor man's food.
>>
>
> So were short ribs. baby backs, and chicken wings. Those cheap foods
> have been discovered by the masses and now are way too high.

Yes sir. We have discussed this many times. What I have to ask is who
are these masses who discovered them? I know that chicken wings are a
very popular bar and restaurant item around here. It is the shirt ribs
and ox tails that I have to wonder about. I rarely see them on a menu.
As much as I love both short ribs and ox tails, I am not going to spend
that much on a cut of meat that takes so much preparation, so much time
and the addition of other ingredients when I can buy a steak for less
and cook it in minutes with minimal work.

On 2017-03-25 3:17 PM, notbob wrote:
> On 2017-03-25, Ed Pawlowski > wrote:

> I think they were discovered by the restos! Cheap food to make a big
> profit. Then, they did too good a job and made 'em popular and
> everyone dogpiled!
>
>> .....and now are way too high.
>
> No argument, there!
>
> Same-same with "short ribs"? I always considered 'em to be waaaay too
> greasy to actually eat. Now, it's a "fave" dish and everyone raves
> about 'em. I still think they are more greasy than bacon and nowhere
> near as tasty.

Short ribs are greasy? That is news to me. My wife used to cook them
regularly because she is really good at braising meats. She would make
them the night before and put them in the fridge to develop the flavour.
The fat rose to the top and was lifted off before being re-heated.

>
> Last time I priced chicken wings, they were $4.98/lb. I also jes read
> an article on SFGate, which pegs a single slice of toast (w/ topping)
> up to $18USD!! "Avotoast"? Which, I've been eating 'em since before
> they had a name. Still do. Can't cost over $2USD, max! That doesn't stop
> restos from charging an outrageous $8-10USD per.
>
> nb
>

On 2017-03-25 3:32 PM, Wayne Boatwright wrote:

> Comparing bacon and short ribs is like comaring apples and oranges.
> They can both be very good. I only buy short ribs when they're on
> sale, and I always degrease them regardless of the final preparation.
> Bacon is not without its grease, too. In fact, in earlier versions
> of Weight Watchers, acon was considered a "fat" _not_ a "meat".
>

My Dutch butcher is gone and I have found another source for bacon.
Unfortunately, it is almost twice as expensive, but a little goes a long
way. It does not cook down much. Yesterday I made a bacon and tomato
sandwich for lunch. There were only two strips of bacon. After cooking
it there was about one teaspoon of fat in the pan and those strips were
enough for a sandwich.

On 2017-03-25 3:51 PM, notbob wrote:

> See what I mean? WTF is "degrease them". At least, with bacon, you
> can use the dripping fer a jillion other things. What can one do with
> tallow drippings if one is not English?

I don't know WTF being English has to do with it. Who eats all the bacon
fat. We save a little for home fries and give a bit to the dog. Most of
it gets pitched.

Ophelia, without the spices I think it would taste awful. . The ground pork is very bland.

Denise

On 3/25/2017 6:20 AM, Ophelia wrote:
>
>
> It would be lovely to see some posts about food.
>
>
Baked cod, steamed green beans. I haven't decided on whether or not
I'll make some other side dish to go with it.

Jill

On Saturday, March 25, 2017 at 11:04:45 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, March 25, 2017 at 10:41:38 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Saturday, March 25, 2017 at 8:18:54 AM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Saturday, March 25, 2017 at 7:29:20 AM UTC-10, Ophelia wrote:
> > > > "dsi1" wrote in message
> > > > ...
> > > >
> > > > On Saturday, March 25, 2017 at 12:20:22 AM UTC-10, Ophelia wrote:
> > > > > It would be lovely to see some posts about food.
> > > > >
> > > > >
> > > > > --
> > > > > http://www.helpforheroes.org.uk
> > > >
> > > > Last night we had pastele stew made by a local eatery. It is a
> > > > deconstructed
> > > > Puerto Rican pastele and I don't think you will find this dish
> > > > anywhere
> > > > else
> > > > on this planet. We thought it was just great. My favorite thing about
> > > > it
> > > > is
> > > > that it's not Asian and it fits in perfectly with the local food
> > > > scene.
> > > >
> > > >
> > > > https://www.amazon.com/photos/share/...5Vg6amFaYqd50O
> > > >
> > > > ===
> > > >
> > > > I am pleased you enjoyed it. It isn't something I have ever tried,
> > > > nor
> > > > have
> > > > I seen it (going by that pic)
> > > >
> > > >
> > > > --
> > > > http://www.helpforheroes.org.uk
> > >
> > > It's sorta the Hawaiian version of chili. The old school version uses
> > > achiote oil and grated green bananas - this version uses neither.
> > > Anyway,
> > > you used to have to buy this stuff from people selling it on the
> > > roadsides
> > > but now you can get it in eateries. I'm going to try ordering it
> > > whenever
> > > I
> > > see it.
> > >
> > > ====
> > >
> > > Enjoy! I enjoy the pics you post, but I am never likely ever to see or
> > > taste them in RL)))
> > >
> > > Just keep doing what you are doing I enjoy seeing them
> > >
> > >
> >
> > I made some fried bacon and kim chee for my wife. Eaten with hot rice,
> > it's
> > a Korean comfort food. The weird part is that the red bacon grease is an
> > important component of the dish. I'm afraid to taste the stuff myself but
> > somebody here with more game might be interested.
> >
> > https://www.amazon.com/photos/share/...WbPYq23tEWEyC7
> >
> > ====
> >
> > That looks gorgeous) BUT if you are afraid to eat it, where would that
> > leave me??
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> I wouldn't recommend this dish to anybody - unless they were Korean. My wife
> will dump rice in the frying pan to soak up the oil and then eat the rice. I
> can't abide by that at all. Normally she avoids grease so something's
> happening here - what it is ain't exactly clear.
>
> ====
>
> Oooeerrrrrr it much have .... magical properties???
>
> ;-)
>
> --
> http://www.helpforheroes.org.uk

My guess is that it has properties similar to chicken soup. Evidently my wife and her sister got that prepared for them when they were sickly.

I had this for lunch - it's a Filipino style sausage, flavored with garlic and vinegar and a good amount of sugar.

https://www.amazon.com/photos/share/...pDQGXP6XlhilDh

On Sat, 25 Mar 2017 10:20:11 -0000, "Ophelia" >
wrote:

>
>
>It would be lovely to see some posts about food.

I made a casserole from cooked penne, cooked ground beef and onion,
tomato sauce, diced tomatoes with green chilies, salsa, and chili
powder and topped with shredded Colby Jack cheese.
Very tasty to those of us who like that sort of thing.
Janet US

On Sat, 25 Mar 2017 21:52:44 GMT, "l not -l" > wrote:

snip

But, it did remind me that I haven't had
>souse in a very long time and will check a couple of the local sausage
>makers to see if it can be found.

I haven't seen any souse in many, many years. (beef? right) I used
to love a sandwich with horseradish. You can probably still find some
in some old neighborhoods.
Janet US

On Sat, 25 Mar 2017 17:36:44 -0400, Dave Smith
> wrote:

>On 2017-03-25 2:33 PM, Ed Pawlowski wrote:
>> On 3/25/2017 2:04 PM, Roy wrote:
>>
>>>
>>> There was a time when pork hocks were fairly cheap but not any more.
>>> In fact
>>> they were considered a poor man's food.
>>>
>>
>> So were short ribs. baby backs, and chicken wings. Those cheap foods
>> have been discovered by the masses and now are way too high.
>
>Yes sir. We have discussed this many times. What I have to ask is who
>are these masses who discovered them? I know that chicken wings are a
>very popular bar and restaurant item around here. It is the shirt ribs
>and ox tails that I have to wonder about. I rarely see them on a menu.
>As much as I love both short ribs and ox tails, I am not going to spend
>that much on a cut of meat that takes so much preparation, so much time
>and the addition of other ingredients when I can buy a steak for less
>and cook it in minutes with minimal work.

go to an ethnic restaurant or one that specializes in soul food or the
like
Janet US

On Saturday, March 25, 2017 at 1:42:26 PM UTC-10, U.S. Janet B. wrote:
> On Sat, 25 Mar 2017 17:36:44 -0400, Dave Smith
> > wrote:
>
> >On 2017-03-25 2:33 PM, Ed Pawlowski wrote:
> >> On 3/25/2017 2:04 PM, Roy wrote:
> >>
> >>>
> >>> There was a time when pork hocks were fairly cheap but not any more.
> >>> In fact
> >>> they were considered a poor man's food.
> >>>
> >>
> >> So were short ribs. baby backs, and chicken wings. Those cheap foods
> >> have been discovered by the masses and now are way too high.
> >
> >Yes sir. We have discussed this many times. What I have to ask is who
> >are these masses who discovered them? I know that chicken wings are a
> >very popular bar and restaurant item around here. It is the shirt ribs
> >and ox tails that I have to wonder about. I rarely see them on a menu.
> >As much as I love both short ribs and ox tails, I am not going to spend
> >that much on a cut of meat that takes so much preparation, so much time
> >and the addition of other ingredients when I can buy a steak for less
> >and cook it in minutes with minimal work.
>
> go to an ethnic restaurant or one that specializes in soul food or the
> like
> Janet US

We have a lot of ethnic restaurants but over here, they're called "restaurants." A soul food restaurant gives me pause though. Oddly enough, the only place I can get real barbecue is at Whole Foods. We don't have very many black folks. I can't say why that is.

On Sat, 25 Mar 2017 17:32:23 -0700 (PDT), dsi1 >
wrote:

>On Saturday, March 25, 2017 at 1:42:26 PM UTC-10, U.S. Janet B. wrote:
>> On Sat, 25 Mar 2017 17:36:44 -0400, Dave Smith
>> > wrote:
>>
>> >Yes sir. We have discussed this many times. What I have to ask is who
>> >are these masses who discovered them? I know that chicken wings are a
>> >very popular bar and restaurant item around here. It is the shirt ribs
>> >and ox tails that I have to wonder about. I rarely see them on a menu.
>> >As much as I love both short ribs and ox tails, I am not going to spend
>> >that much on a cut of meat that takes so much preparation, so much time
>> >and the addition of other ingredients when I can buy a steak for less
>> >and cook it in minutes with minimal work.
>>
>> go to an ethnic restaurant or one that specializes in soul food or the
>> like
>> Janet US
>
>We have a lot of ethnic restaurants but over here, they're called "restaurants."

Same here. Australian restaurants are called pubs.

"Roy" > wrote in message news:3b06385e-2def-4efb-b823-

> There was a time when pork hocks were fairly cheap but not any more. In
> fact
> they were considered a poor man's food.


I know. I was pretty shocked at the price last time I bought them, same with
chicken wings which used to be very cheap.

Cheri

"Ed Pawlowski" > wrote in message
...
> On 3/25/2017 2:04 PM, Roy wrote:
>
>>
>> There was a time when pork hocks were fairly cheap but not any more. In
>> fact
>> they were considered a poor man's food.
>>
>
> So were short ribs. baby backs, and chicken wings. Those cheap foods have
> been discovered by the masses and now are way too high.


Should have read ahead.

Cheri

Ophelia wrote in rec.food.cooking:

> "cshenk" wrote in message
> ...
>
> Ophelia wrote in rec.food.cooking:
>
> >
> >
> > It would be lovely to see some posts about food.
>
> I went shopping today and posted this in my yahoo group.
>
>
> Approximately 1.5 cups of somewhat dried out meatloaf (no bread or
> rice used) got added to:
>
> 1 can 28oz diced tomatoes
> 1 can 28oz tomato sauce
> about 3 TB dehydrated onion
> about 3 TB Italian seasoning
> about 1 TB garlic powder
> Measures need not be exact for this.
>
> Simmered 1 hour, it's ready to go.
>
> ====
>
> Sounds good. I hope you enjoyed it!

We did! I mixed 3TB butter with garlic powder and let it get soft as
the bread made. (you've seen my recipe many times but will repeat if
another needs it).

Once the bread (made to fluffy rolls) came out it was dusted with the
garlic butter and served with the linguini and meat sauce.

--

On Sat, 25 Mar 2017 17:32:23 -0700 (PDT), dsi1 >
wrote:

>On Saturday, March 25, 2017 at 1:42:26 PM UTC-10, U.S. Janet B. wrote:
>> On Sat, 25 Mar 2017 17:36:44 -0400, Dave Smith
>> > wrote:
>>
>> >On 2017-03-25 2:33 PM, Ed Pawlowski wrote:
>> >> On 3/25/2017 2:04 PM, Roy wrote:
>> >>
>> >>>
>> >>> There was a time when pork hocks were fairly cheap but not any more.
>> >>> In fact
>> >>> they were considered a poor man's food.
>> >>>
>> >>
>> >> So were short ribs. baby backs, and chicken wings. Those cheap foods
>> >> have been discovered by the masses and now are way too high.
>> >
>> >Yes sir. We have discussed this many times. What I have to ask is who
>> >are these masses who discovered them? I know that chicken wings are a
>> >very popular bar and restaurant item around here. It is the shirt ribs
>> >and ox tails that I have to wonder about. I rarely see them on a menu.
>> >As much as I love both short ribs and ox tails, I am not going to spend
>> >that much on a cut of meat that takes so much preparation, so much time
>> >and the addition of other ingredients when I can buy a steak for less
>> >and cook it in minutes with minimal work.
>>
>> go to an ethnic restaurant or one that specializes in soul food or the
>> like
>> Janet US
>
>We have a lot of ethnic restaurants but over here, they're called "restaurants." A soul food restaurant gives me pause though. Oddly enough, the only place I can get real barbecue is at Whole Foods. We don't have very many black folks. I can't say why that is.

they are called restaurants here too. I was trying to indicate where
you might find oxtails, short ribs or something like that.

On Saturday, March 25, 2017 at 5:12:22 PM UTC-10, U.S. Janet B. wrote:
> On Sat, 25 Mar 2017 17:32:23 -0700 (PDT), dsi1 <dsi1yahoo.com>
> wrote:
>
> >On Saturday, March 25, 2017 at 1:42:26 PM UTC-10, U.S. Janet B. wrote:
> >> On Sat, 25 Mar 2017 17:36:44 -0400, Dave Smith
> >> > wrote:
> >>
> >> >On 2017-03-25 2:33 PM, Ed Pawlowski wrote:
> >> >> On 3/25/2017 2:04 PM, Roy wrote:
> >> >>
> >> >>>
> >> >>> There was a time when pork hocks were fairly cheap but not any more.
> >> >>> In fact
> >> >>> they were considered a poor man's food.
> >> >>>
> >> >>
> >> >> So were short ribs. baby backs, and chicken wings. Those cheap foods
> >> >> have been discovered by the masses and now are way too high.
> >> >
> >> >Yes sir. We have discussed this many times. What I have to ask is who
> >> >are these masses who discovered them? I know that chicken wings are a
> >> >very popular bar and restaurant item around here. It is the shirt ribs
> >> >and ox tails that I have to wonder about. I rarely see them on a menu..
> >> >As much as I love both short ribs and ox tails, I am not going to spend
> >> >that much on a cut of meat that takes so much preparation, so much time
> >> >and the addition of other ingredients when I can buy a steak for less
> >> >and cook it in minutes with minimal work.
> >>
> >> go to an ethnic restaurant or one that specializes in soul food or the
> >> like
> >> Janet US
> >
> >We have a lot of ethnic restaurants but over here, they're called "restaurants." A soul food restaurant gives me pause though. Oddly enough, the only place I can get real barbecue is at Whole Foods. We don't have very many black folks. I can't say why that is.
>
> they are called restaurants here too. I was trying to indicate where
> you might find oxtails, short ribs or something like that.

I'm not making fun of you, we don't have any ethnic restaurants over here. Oxtail and short rib soup/stew are popular dishes. I'm not sure how things are on the mainland but oxtails here are really cow tails. Well that's my understanding - I'm no expert on this.

On Sun, 26 Mar 2017 00:55:45 GMT, Wayne Boatwright
> wrote:

> On Sat 25 Mar 2017 12:51:34p, notbob told us...
>
> > On 2017-03-25, Wayne Boatwright >
> > wrote:
> >
> >> Comparing bacon and short ribs is like comaring apples and
> >> oranges.
> >
> > Yes. One is pork, one is beef. I get it. Unfortunately, I'm not
> > a fan of beef fat.
> >
> >> They can both be very good.
> >
> > A personal judgement call. I'm not a fan of tallow.
> >
> >> I only buy short ribs when they're on sale
> >
> > Who could afford them, otherwise!?
> >
> >> .....and I always degrease them regardless of the final
> >> preparation.
> >
> > See what I mean? WTF is "degrease them". At least, with bacon,
> > you can use the dripping fer a jillion other things. What can one
> > do with tallow drippings if one is not English?
> >
> > nb
> >
>
> After whatever fat is released from the short ribs I dispose of it.
> Although, the same could be said for the fat released from a standing
> rib roast unless one is making Yorkshire pudding. As far as "WTF is
> 'degrease them'"..... In the processing of browning the ribs,
> considerable fat is released, the ribs are drained well and fat is
> waste. If you're just trying to be a wise-ass, then you've proved
> it.




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

In article >,
says...
>
> On 2017-03-25, Wayne Boatwright > wrote:
>
> > Comparing bacon and short ribs is like comaring apples and oranges.
>
> Yes. One is pork, one is beef. I get it. Unfortunately, I'm not a
> fan of beef fat.
>
> > They can both be very good.
>
> A personal judgement call. I'm not a fan of tallow.
>
> > I only buy short ribs when they're on sale
>
> Who could afford them, otherwise!?
>
> > .....and I always degrease them regardless of the final preparation.
>
> See what I mean? WTF is "degrease them". At least, with bacon, you
> can use the dripping fer a jillion other things. What can one do with
> tallow drippings if one is not English?

You're confused; tallow is not beef dripping.

Tallow is rendered beef suet, a hard white fat that cases the kidneys.
Suet is used in pastry.

Dripping is the marbled fat found in beef muscle meat, is much softer
and is flavoured by the meat juice. The yellow or brown fat that runs
out of a beef joint or short ribs, is dripping, nothing like suet in
either taste or texture. Dripping is delicious spread on hot toast (with
a sprinkle of salt); or used to roast potatoes in.

Getting suet and dripping mixed up is like not knowing the difference
between steak and kidney, or cream and butter.

Janet UK

wrote in message
...

Ophelia, without the spices I think it would taste awful. . The ground pork
is very bland.

Denise

====

Ah yes, thank you. I see your point. I think I might add something like
apples and maybe some cranberry?

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

On Sun, 26 Mar 2017 11:11:22 +0100, Janet > wrote:

>In article >,
>says...
>>
>> See what I mean? WTF is "degrease them". At least, with bacon, you
>> can use the dripping fer a jillion other things. What can one do with
>> tallow drippings if one is not English?
>
> You're confused; tallow is not beef dripping.
>
> Tallow is rendered beef suet, a hard white fat that cases the kidneys.
>Suet is used in pastry.
>
> Dripping is the marbled fat found in beef muscle meat, is much softer
>and is flavoured by the meat juice. The yellow or brown fat that runs
>out of a beef joint or short ribs, is dripping, nothing like suet in
>either taste or texture. Dripping is delicious spread on hot toast (with
>a sprinkle of salt); or used to roast potatoes in.
>
> Getting suet and dripping mixed up is like not knowing the difference
>between steak and kidney, or cream and butter.

Or Janet UK and Mrs Bucket, I mean Bouquet.

In article >, says...
> Subject: Anyone cooking today?
> From: l not -l >
> Newsgroups: rec.food.cooking
>
>
> On 25-Mar-2017, wrote:
>
> > Tinned sardines usta be poor peep's food, now The Donald hasta think
> > about layin' down the gelt, four sheckles for a mouthful of guppys.
>
> I regularly buy 3.75 ounce tins of sardines for $1 to $1.29 each. Seems
> like every couple of weeks our dominate supermarket chain has sardines 10
> cans for $10; but, you don't have to buy 10. I bought 6 cans yesterday for
> $1. That price applied to all four brands that they carry. I bough Beach
> Cliff brand because that is the brand with 6 cans of spring water packed,
> which is what my dog prefers.

I buy our dog's sardines in that size of can for 34 pence UK each,
that's 42 US cents. They're in tomato sauce, and half the price of the
ones in oil (which he would enjoy just as much) or brine (which I
wouldn't give him). That smkt (ASDA owned by Walmart) doesn't have them
in spring water. Dogs love sardines and they're really good for their
skin, coat and joints.

The sardines are from "East central Atlantic".

I like mashed sardines on buttered toast but prefer the ones in olive
oil. With a squeeze of lemon juice.


Janet UK

In article >,
says...
>
> On 2017-03-25 3:17 PM, notbob wrote:
> > On 2017-03-25, Ed Pawlowski > wrote:
>
> > I think they were discovered by the restos! Cheap food to make a big
> > profit. Then, they did too good a job and made 'em popular and
> > everyone dogpiled!
> >
> >> .....and now are way too high.
> >
> > No argument, there!
> >
> > Same-same with "short ribs"? I always considered 'em to be waaaay too
> > greasy to actually eat. Now, it's a "fave" dish and everyone raves
> > about 'em. I still think they are more greasy than bacon and nowhere
> > near as tasty.
>
> Short ribs are greasy? That is news to me. My wife used to cook them
> regularly because she is really good at braising meats. She would make
> them the night before and put them in the fridge to develop the flavour.
> The fat rose to the top and was lifted off before being re-heated.

I do the same with oxtail; another tasty cut that used to be very
cheap but isn't any more.

Janet UK

On Saturday, March 25, 2017 at 5:53:11 PM UTC-4, Dave Smith wrote:
> On 2017-03-25 3:51 PM, notbob wrote:
>
> > See what I mean? WTF is "degrease them". At least, with bacon, you
> > can use the dripping fer a jillion other things. What can one do with
> > tallow drippings if one is not English?
>
> I don't know WTF being English has to do with it. Who eats all the bacon
> fat. We save a little for home fries and give a bit to the dog. Most of
> it gets pitched.

We eat all of the bacon fat--just not all at once. Leftover bacon fat
goes in a jar in the fridge. It's used for many things: scrambling
eggs, cooking onions for soups, frying venison cutlets, etc.

Cindy Hamilton

On Saturday, March 25, 2017 at 8:32:30 PM UTC-4, dsi1 wrote:
> On Saturday, March 25, 2017 at 1:42:26 PM UTC-10, U.S. Janet B. wrote:
> > On Sat, 25 Mar 2017 17:36:44 -0400, Dave Smith
> > > wrote:
> >
> > >On 2017-03-25 2:33 PM, Ed Pawlowski wrote:
> > >> On 3/25/2017 2:04 PM, Roy wrote:
> > >>
> > >>>
> > >>> There was a time when pork hocks were fairly cheap but not any more..
> > >>> In fact
> > >>> they were considered a poor man's food.
> > >>>
> > >>
> > >> So were short ribs. baby backs, and chicken wings. Those cheap foods
> > >> have been discovered by the masses and now are way too high.
> > >
> > >Yes sir. We have discussed this many times. What I have to ask is who
> > >are these masses who discovered them? I know that chicken wings are a
> > >very popular bar and restaurant item around here. It is the shirt ribs
> > >and ox tails that I have to wonder about. I rarely see them on a menu.
> > >As much as I love both short ribs and ox tails, I am not going to spend
> > >that much on a cut of meat that takes so much preparation, so much time
> > >and the addition of other ingredients when I can buy a steak for less
> > >and cook it in minutes with minimal work.
> >
> > go to an ethnic restaurant or one that specializes in soul food or the
> > like
> > Janet US
>
> We have a lot of ethnic restaurants but over here, they're called "restaurants." A soul food restaurant gives me pause though. Oddly enough, the only place I can get real barbecue is at Whole Foods. We don't have very many black folks. I can't say why that is.

They weren't needed for slave labor in the islands. The indigenous
population sufficed.

Cindy Hamilton

In article >, says...
>
> On 3/25/2017 2:04 PM, Roy wrote:
>
> >
> > There was a time when pork hocks were fairly cheap but not any more. In fact
> > they were considered a poor man's food.
> >
>
> So were short ribs. baby backs, and chicken wings. Those cheap foods
> have been discovered by the masses and now are way too high.

The masses always knew about cheap cuts. Cheap cuts have only recently
been discovered by a post-war affluent group who never knew what they'd
been missing until restaurants felt the economic pinch.

A beef carcase can provide plenty of roasts and steaks, but only one
tail and two kidneys...demand pushes up the price.


Janet UK

In article >,
lid says...
>
> On Sun, 26 Mar 2017 11:11:22 +0100, Janet > wrote:
>
> >In article >,
> >says...
> >>
> >> See what I mean? WTF is "degrease them". At least, with bacon, you
> >> can use the dripping fer a jillion other things. What can one do with
> >> tallow drippings if one is not English?
> >
> > You're confused; tallow is not beef dripping.
> >
> > Tallow is rendered beef suet, a hard white fat that cases the kidneys.
> >Suet is used in pastry.
> >
> > Dripping is the marbled fat found in beef muscle meat, is much softer
> >and is flavoured by the meat juice. The yellow or brown fat that runs
> >out of a beef joint or short ribs, is dripping, nothing like suet in
> >either taste or texture. Dripping is delicious spread on hot toast (with
> >a sprinkle of salt); or used to roast potatoes in.
> >
> > Getting suet and dripping mixed up is like not knowing the difference
> >between steak and kidney, or cream and butter.
>
> Or Janet UK and Mrs Bucket, I mean Bouquet.

Keep trolling, useless ****wit Martin. Everyone here knows you never
post about food or cooking because you haven't a clue about either.

Janet UK

On 3/26/2017 8:51 AM, Janet wrote:
> A beef carcase can provide plenty of roasts and steaks, but only one
> tail and two kidneys...demand pushes up the price.
>
>
> Janet UK

For *years* I've wanted to make a steak & kidney pie. I cannot find
beef kidneys anywhere. Not even at the independent meat market which
just happens to be co-owned by a British woman. She told me she simply
can't get them, not even lamb kidneys. So, no steak & kidney pie for me.

Fortunately I can find "ox tails" but yes, the price is exhorbitant. I
had to laugh a couple of years ago while talking with a neighbor. I
mentioned I was making ox tail soup. He had no idea what it was. Then
again, he doesn't cook. When I told him ox tails are, essentially, the
beefy part of a cow's tail he cringed. LOL

Jill

On 2017-03-26 9:48 AM, jmcquown wrote:

> Fortunately I can find "ox tails" but yes, the price is exhorbitant. I
> had to laugh a couple of years ago while talking with a neighbor. I
> mentioned I was making ox tail soup. He had no idea what it was. Then
> again, he doesn't cook. When I told him ox tails are, essentially, the
> beefy part of a cow's tail he cringed. LOL
>

My son won't eat ox tails because he says it comes from too close to the
cow's ass. Having grown up in the country I am surprised that he would
reject it on that basis. He has certainly seen enough cattle in the
fields to know that they usually have a lot of manure all over them.

On 3/26/2017 9:53 AM, Dave Smith wrote:
> On 2017-03-26 9:48 AM, jmcquown wrote:
>
>> Fortunately I can find "ox tails" but yes, the price is exhorbitant. I
>> had to laugh a couple of years ago while talking with a neighbor. I
>> mentioned I was making ox tail soup. He had no idea what it was. Then
>> again, he doesn't cook. When I told him ox tails are, essentially, the
>> beefy part of a cow's tail he cringed. LOL
>>
>
> My son won't eat ox tails because he says it comes from too close to the
> cow's ass. Having grown up in the country I am surprised that he would
> reject it on that basis. He has certainly seen enough cattle in the
> fields to know that they usually have a lot of manure all over them.
>
LOL That's funny. Maybe that's the reason my neighbor cringed, but I
doubt it. More likely it was just the thought that people actually
*eat* the meaty part of a cow's tail.

Jill

In article >, says...
>
> On 3/26/2017 8:51 AM, Janet wrote:
> > A beef carcase can provide plenty of roasts and steaks, but only one
> > tail and two kidneys...demand pushes up the price.
> >
> >
> > Janet UK
>
> For *years* I've wanted to make a steak & kidney pie. I cannot find
> beef kidneys anywhere. Not even at the independent meat market which
> just happens to be co-owned by a British woman. She told me she simply
> can't get them, not even lamb kidneys. So, no steak & kidney pie for me.

I prefer lambs kidneys in S+KP, or at a pinch, pigs, are they more
easily available for you?

Janet UK
>
> Fortunately I can find "ox tails" but yes, the price is exhorbitant. I
> had to laugh a couple of years ago while talking with a neighbor. I
> mentioned I was making ox tail soup. He had no idea what it was. Then
> again, he doesn't cook. When I told him ox tails are, essentially, the
> beefy part of a cow's tail he cringed. LOL
>
> Jill

In article >,
says...
>
> On 2017-03-26 9:48 AM, jmcquown wrote:
>
> > Fortunately I can find "ox tails" but yes, the price is exhorbitant. I
> > had to laugh a couple of years ago while talking with a neighbor. I
> > mentioned I was making ox tail soup. He had no idea what it was. Then
> > again, he doesn't cook. When I told him ox tails are, essentially, the
> > beefy part of a cow's tail he cringed. LOL
> >
>
> My son won't eat ox tails because he says it comes from too close to the
> cow's ass.

Not like rump steak, or round of beef, then.
Or pork sausages (what does he think went down that tube).
Or eggs.

Janet UK

On 3/26/2017 8:03 AM, Cindy Hamilton wrote:

> They weren't needed for slave labor in the islands. The indigenous
> population sufficed.
>
Too many native Hawaiians died from imported diseases, so Chinese and
Japanese were imported. Asia is closer to Hawai'i than is Africa.