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![]() I tried out a new recipe for grilled thick pork chops. They were outstanding. It's the first time in several years that I have eaten a whole pork chop. I served them with wide buttered noodles that were dressed with minced parsley, freshly ground pepper and garlic. The side was just-picked green and yellow bush beans. Here's the recipe for the pork chops. CHINESE BARBECUED PORK CHOPS 6 Pork chops TIPSY MARINADE: 3 TB Barbecue sauce (tomato -based) 3 TB Sugar 2 TB Dry sherry, gin, whiskey, -brandy or rum 3 TB Dark soy sauce or 2 TB -oyster sauce 1/2 tsp. Five spice powder 1/2 tsp. Salt 1 Garlic clove, mashed. Mix all the marinade ingredients together and pour over pork chops. I marinated them for 8 hours. I drained the marinade and boiled it for about 15 minutes and then basted the grilling chops occasionally with the marinade. Serve 4-6. Janet US |
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"U.S. Janet B." > wrote in message
... > > I tried out a new recipe for grilled thick pork chops. They were > outstanding. It's the first time in several years that I have eaten a > whole pork chop. I served them with wide buttered noodles that were > dressed with minced parsley, freshly ground pepper and garlic. The > side was just-picked green and yellow bush beans. > Here's the recipe for the pork chops. > CHINESE BARBECUED PORK CHOPS > 6 Pork chops > TIPSY MARINADE: > 3 TB Barbecue sauce (tomato > -based) > 3 TB Sugar > 2 TB Dry sherry, gin, whiskey, > -brandy or rum > 3 TB Dark soy sauce or 2 TB > -oyster sauce > 1/2 tsp. Five spice powder > 1/2 tsp. Salt > 1 Garlic clove, mashed. > > Mix all the marinade ingredients together and pour > over pork chops. I marinated them for 8 hours. I drained the > marinade and boiled it for about 15 minutes and then basted the > grilling chops occasionally with the marinade. Serve 4-6. > Janet US Sounds really good. Cheri |
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U.S. Janet B. wrote in rec.food.cooking:
> > I tried out a new recipe for grilled thick pork chops. They were > outstanding. It's the first time in several years that I have eaten a > whole pork chop. I served them with wide buttered noodles that were > dressed with minced parsley, freshly ground pepper and garlic. The > side was just-picked green and yellow bush beans. > Here's the recipe for the pork chops. > CHINESE BARBECUED PORK CHOPS > 6 Pork chops > TIPSY MARINADE: > 3 TB Barbecue sauce (tomato > -based) > 3 TB Sugar > 2 TB Dry sherry, gin, whiskey, > -brandy or rum > 3 TB Dark soy sauce or 2 TB > -oyster sauce > 1/2 tsp. Five spice powder > 1/2 tsp. Salt > 1 Garlic clove, mashed. > > Mix all the marinade ingredients together and pour > over pork chops. I marinated them for 8 hours. I drained the > marinade and boiled it for about 15 minutes and then basted the > grilling chops occasionally with the marinade. Serve 4-6. > Janet US LOL! Different from mine but I like it! -- |
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On 7/29/2017 8:33 PM, U.S. Janet B. wrote:
> > I tried out a new recipe for grilled thick pork chops. They were > outstanding. It's the first time in several years that I have eaten a > whole pork chop. I served them with wide buttered noodles that were > dressed with minced parsley, freshly ground pepper and garlic. The > side was just-picked green and yellow bush beans. > Here's the recipe for the pork chops. > CHINESE BARBECUED PORK CHOPS > 6 Pork chops > TIPSY MARINADE: > 3 TB Barbecue sauce (tomato > -based) > 3 TB Sugar > 2 TB Dry sherry, gin, whiskey, > -brandy or rum > 3 TB Dark soy sauce or 2 TB > -oyster sauce > 1/2 tsp. Five spice powder > 1/2 tsp. Salt > 1 Garlic clove, mashed. > > Mix all the marinade ingredients together and pour > over pork chops. I marinated them for 8 hours. I drained the > marinade and boiled it for about 15 minutes and then basted the > grilling chops occasionally with the marinade. Serve 4-6. > Janet US > Thanks, Janet US! I'm glad you enjoyed it! I haven't bought thick cut pork chops in years. The first time I bought them I was about 25. I stuffed them using home baked crumbled cornbread. The added vegetables - onion, celery, maybe garlic. They were sauteed in butter until translucent. Chicken broth was likely what I used for the liquid at that age. At any rate, the mention of thick pork chops brought back some memories. There was always some extra cornbread stuffing baked alongside the stuffed pork chops. That and a green veggie (have some salad!) and you've got a complete meal. Jill |
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On Sat, 29 Jul 2017 20:47:04 -0500, Sqwertz >
wrote: >Breakfast for dinner. > >https://www.flickr.com/photos/sqwert...ream/lightbox/ > >Toasted English muffins with French style creamy scrambled eggs topped >with cheddar cheese. Really good natural lamb casing breakfast >snausages (hard to find these days - from Costco). And fast food >style hash brown patties with habanero ketchup. > >-sw I recently 'discovered' Mezzetta's Tamed Jalapeno's. I'm in love with the crunch and the taste. I probably would have put jalapeno's in the scrambled eggs. I keep looking for ways to use them. Janet US |
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On Sat, 29 Jul 2017 23:24:37 -0500, Sqwertz >
wrote: >On Sat, 29 Jul 2017 20:58:06 -0600, U.S. Janet B. wrote: > >> On Sat, 29 Jul 2017 20:47:04 -0500, Sqwertz > >> wrote: >> >>>Breakfast for dinner. >>> >>>https://www.flickr.com/photos/sqwert...ream/lightbox/ >>> >>>Toasted English muffins with French style creamy scrambled eggs topped >>>with cheddar cheese. Really good natural lamb casing breakfast >>>snausages (hard to find these days - from Costco). And fast food >>>style hash brown patties with habanero ketchup. >> >> I recently 'discovered' Mezzetta's Tamed Jalapeno's. I'm in love with >> the crunch and the taste. I probably would have put jalapeno's in the >> scrambled eggs. I keep looking for ways to use them. > >Texas A&M developed those original "tamed" peppers almost 40 years >ago. Mezzetta and Old El Paso were the first ones to sell them >commercially. I love most of Mezzettas products, but ironically, I >have never seen their tamed peppers here in TX. Only in other states. >But I always have a 25oz can of regular pickled jalapenos at my >disposal. I use the juice in my bloody Cesars and the peppers for >whatever. Usually the juice doesn't last as long as the peppers. > >Tonight I saved my "spice" for the habanero ketchup on the hash >browns. Any more than that and Gary and Shelly would have had a fit. > >-sw I got the tamed jalapeno's by accident. I was at Costco and they had a three pack, red, yellow and green peppers. The green ones were the tamed ones. They got eaten so fast that I started looking around town for them and the only place that I found them was at Walmart. I find time and again that if I am looking for something that I don't think is particularly special and I can't find it elsewhere, I go to Walmart and they have it. That's where I get the Palm corned beef. And the Hefty zip 3 gallon bags. And the huge zip bags suitable for marinating a 15 pound turkey. Their produce is generally priced high compared to other stores. I wouldn't shop their frozen goods as they are into all the latest and greatest convenience packaging. But the dairy is inexpensive, many different sizes and brands and fresh. So I mostly shop the aisles there when I'm in the store for prescriptions. Janet US |
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On Saturday, July 29, 2017 at 8:33:12 PM UTC-4, U.S. Janet B. wrote:
> I tried out a new recipe for grilled thick pork chops. They were > outstanding. It's the first time in several years that I have eaten a > whole pork chop. I served them with wide buttered noodles that were > dressed with minced parsley, freshly ground pepper and garlic. The > side was just-picked green and yellow bush beans. > Here's the recipe for the pork chops. > CHINESE BARBECUED PORK CHOPS > 6 Pork chops > TIPSY MARINADE: > 3 TB Barbecue sauce (tomato > -based) > 3 TB Sugar > 2 TB Dry sherry, gin, whiskey, > -brandy or rum > 3 TB Dark soy sauce or 2 TB > -oyster sauce > 1/2 tsp. Five spice powder > 1/2 tsp. Salt > 1 Garlic clove, mashed. > > Mix all the marinade ingredients together and pour > over pork chops. I marinated them for 8 hours. I drained the > marinade and boiled it for about 15 minutes and then basted the > grilling chops occasionally with the marinade. Serve 4-6. > Janet US Sounds good. I ran some garlic, parsley, cilantro, and a little extra-virgin olive oil through the food processor. Divided it in half. One half got lemon juice, cumin, and a little cayenne (chermoula). The other half got red-wine vinegar, a dash of oregano, black pepper and a couple of grilled, peeled, seeded, and very finely minced home-grown jalapenos (chimichurri). Grilled a chuck steak and sweet corn. I had my stake with chimichurri and he had his with a sampling of both it and the chermoula. Caesar salad preceded the main event, while the grill preheated. I'll probably grill some chicken soon, and have it with the chermoula. I was also thinking about lamb-burgers (maybe just beef for me, since I don't like lamb, although if I mix in the chimichurri before grilling, that'll probably disguise the flavor). My husband likes lamb, and usually gets it only when we go out to eat. Cindy Hamilton |
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Sqwertz wrote:
> > Tonight I saved my "spice" for the habanero ketchup on the hash > browns. Any more than that and Gary and Shelly would have had a fit. Your 'breakfast for dinner' was right on until you just HAD to to add heat to the hash browns. REALLY? I wouldn't have even put plain ketchup on the hash browns. Heavily salted and peppered works for me. What the hell is wrong with you loving hot peppers with every damn meal? I like heat too but NOT with a breakfast meal. ymmv :-D |
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On Sat, 29 Jul 2017 21:35:49 -0400, jmcquown >
wrote: >On 7/29/2017 8:33 PM, U.S. Janet B. wrote: >> >> I tried out a new recipe for grilled thick pork chops. They were >> outstanding. It's the first time in several years that I have eaten a >> whole pork chop. I served them with wide buttered noodles that were >> dressed with minced parsley, freshly ground pepper and garlic. The >> side was just-picked green and yellow bush beans. >> Here's the recipe for the pork chops. >> CHINESE BARBECUED PORK CHOPS >> 6 Pork chops >> TIPSY MARINADE: >> 3 TB Barbecue sauce (tomato >> -based) >> 3 TB Sugar >> 2 TB Dry sherry, gin, whiskey, >> -brandy or rum >> 3 TB Dark soy sauce or 2 TB >> -oyster sauce >> 1/2 tsp. Five spice powder >> 1/2 tsp. Salt >> 1 Garlic clove, mashed. >> >> Mix all the marinade ingredients together and pour >> over pork chops. I marinated them for 8 hours. I drained the >> marinade and boiled it for about 15 minutes and then basted the >> grilling chops occasionally with the marinade. Serve 4-6. >> Janet US >> > >Thanks, Janet US! I'm glad you enjoyed it! > >I haven't bought thick cut pork chops in years. The first time I bought >them I was about 25. I stuffed them using home baked crumbled >cornbread. The added vegetables - onion, celery, maybe garlic. They >were sauteed in butter until translucent. Chicken broth was likely what >I used for the liquid at that age. At any rate, the mention of thick >pork chops brought back some memories. There was always some extra >cornbread stuffing baked alongside the stuffed pork chops. That and a >green veggie (have some salad!) and you've got a complete meal. > >Jill I haven't had a stuffed pork chop in years. My mother always used to make them and I just never have. You put stuffed chops in the oven to finish? I think she did hers stovetop. For how long do you think? Thanks Janet US |
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On Sun, 30 Jul 2017 05:46:19 -0700 (PDT), Cindy Hamilton
> wrote: >On Saturday, July 29, 2017 at 8:33:12 PM UTC-4, U.S. Janet B. wrote: >> I tried out a new recipe for grilled thick pork chops. They were >> outstanding. It's the first time in several years that I have eaten a >> whole pork chop. I served them with wide buttered noodles that were >> dressed with minced parsley, freshly ground pepper and garlic. The >> side was just-picked green and yellow bush beans. >> Here's the recipe for the pork chops. >> CHINESE BARBECUED PORK CHOPS >> 6 Pork chops >> TIPSY MARINADE: >> 3 TB Barbecue sauce (tomato >> -based) >> 3 TB Sugar >> 2 TB Dry sherry, gin, whiskey, >> -brandy or rum >> 3 TB Dark soy sauce or 2 TB >> -oyster sauce >> 1/2 tsp. Five spice powder >> 1/2 tsp. Salt >> 1 Garlic clove, mashed. >> >> Mix all the marinade ingredients together and pour >> over pork chops. I marinated them for 8 hours. I drained the >> marinade and boiled it for about 15 minutes and then basted the >> grilling chops occasionally with the marinade. Serve 4-6. >> Janet US > >Sounds good. I ran some garlic, parsley, cilantro, and a little >extra-virgin olive oil through the food processor. Divided it in >half. One half got lemon juice, cumin, and a little cayenne (chermoula). >The other half got red-wine vinegar, a dash of oregano, black >pepper and a couple of grilled, peeled, seeded, and very finely minced >home-grown jalapenos (chimichurri). > >Grilled a chuck steak and sweet corn. I had my stake with chimichurri >and he had his with a sampling of both it and the chermoula. > >Caesar salad preceded the main event, while the grill preheated. > >I'll probably grill some chicken soon, and have it with the >chermoula. I was also thinking about lamb-burgers (maybe just >beef for me, since I don't like lamb, although if I mix in the >chimichurri before grilling, that'll probably disguise the flavor). >My husband likes lamb, and usually gets it only when we go out to >eat. > > >Cindy Hamilton It's about time for me to do something with the herbs and hot peppers. Are you successful growing cilantro? I'm not. It gets too hot here, too fast and the cilantro bolts. Are you freezing the chermoula/chimichurri? Janet US |
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On Sun, 30 Jul 2017 11:23:43 -0400, Gary > wrote:
>Sqwertz wrote: >> >> Tonight I saved my "spice" for the habanero ketchup on the hash >> browns. Any more than that and Gary and Shelly would have had a fit. > >Your 'breakfast for dinner' was right on until you just HAD to >to add heat to the hash browns. REALLY? >I wouldn't have even put plain ketchup on the hash browns. >Heavily salted and peppered works for me. > >What the hell is wrong with you >loving hot peppers with every damn meal? > >I like heat too but NOT with a breakfast meal. > >ymmv :-D scrambled eggs and omelets are not complete without Pace Picante sauce. ![]() Janet US |
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On 2017-07-30, U.S Janet B > wrote:
> scrambled eggs and omelets are not complete without Pace Picante > sauce. ![]() I prefer Cholula(TM) on my eggs. ![]() nb |
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On Sunday, July 30, 2017 at 11:21:55 AM UTC-4, Gary wrote:
> Sqwertz wrote: > > > > Tonight I saved my "spice" for the habanero ketchup on the hash > > browns. Any more than that and Gary and Shelly would have had a fit. > > Your 'breakfast for dinner' was right on until you just HAD to > to add heat to the hash browns. REALLY? > I wouldn't have even put plain ketchup on the hash browns. > Heavily salted and peppered works for me. > > What the hell is wrong with you > loving hot peppers with every damn meal? > > I like heat too but NOT with a breakfast meal. > > ymmv :-D I sometimes treat myself by mincing a jalapeno into scrambled eggs. Only at dinnertime, though. I can't remember the last time I had anything besides oatmeal for breakfast. Cindy Hamilton |
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On Sunday, July 30, 2017 at 11:32:40 AM UTC-4, U.S. Janet B. wrote:
> On Sun, 30 Jul 2017 05:46:19 -0700 (PDT), Cindy Hamilton > > wrote: > > >On Saturday, July 29, 2017 at 8:33:12 PM UTC-4, U.S. Janet B. wrote: > >> I tried out a new recipe for grilled thick pork chops. They were > >> outstanding. It's the first time in several years that I have eaten a > >> whole pork chop. I served them with wide buttered noodles that were > >> dressed with minced parsley, freshly ground pepper and garlic. The > >> side was just-picked green and yellow bush beans. > >> Here's the recipe for the pork chops. > >> CHINESE BARBECUED PORK CHOPS > >> 6 Pork chops > >> TIPSY MARINADE: > >> 3 TB Barbecue sauce (tomato > >> -based) > >> 3 TB Sugar > >> 2 TB Dry sherry, gin, whiskey, > >> -brandy or rum > >> 3 TB Dark soy sauce or 2 TB > >> -oyster sauce > >> 1/2 tsp. Five spice powder > >> 1/2 tsp. Salt > >> 1 Garlic clove, mashed. > >> > >> Mix all the marinade ingredients together and pour > >> over pork chops. I marinated them for 8 hours. I drained the > >> marinade and boiled it for about 15 minutes and then basted the > >> grilling chops occasionally with the marinade. Serve 4-6. > >> Janet US > > > >Sounds good. I ran some garlic, parsley, cilantro, and a little > >extra-virgin olive oil through the food processor. Divided it in > >half. One half got lemon juice, cumin, and a little cayenne (chermoula). > >The other half got red-wine vinegar, a dash of oregano, black > >pepper and a couple of grilled, peeled, seeded, and very finely minced > >home-grown jalapenos (chimichurri). > > > >Grilled a chuck steak and sweet corn. I had my stake with chimichurri > >and he had his with a sampling of both it and the chermoula. > > > >Caesar salad preceded the main event, while the grill preheated. > > > >I'll probably grill some chicken soon, and have it with the > >chermoula. I was also thinking about lamb-burgers (maybe just > >beef for me, since I don't like lamb, although if I mix in the > >chimichurri before grilling, that'll probably disguise the flavor). > >My husband likes lamb, and usually gets it only when we go out to > >eat. > > > > > >Cindy Hamilton > > It's about time for me to do something with the herbs and hot peppers. > Are you successful growing cilantro? If I get it going early and expect it to last only a few weeks, yes. I didn't manage that this year, but by now it would have bolted anyway. > I'm not. It gets too hot here, > too fast and the cilantro bolts. > Are you freezing the chermoula/chimichurri? I made so little that I doubt it'll last long enough to freeze. It was kind of a pilot project; I wasn't sure my husband would like it. He has a strong preference for creamy and cheesy, whereas I like tart and vegetal flavors. Cindy Hamilton |
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On 2017-07-30 12:15 PM, notbob wrote:
> On 2017-07-30, U.S Janet B > wrote: > >> scrambled eggs and omelets are not complete without Pace Picante >> sauce. ![]() > > I prefer Cholula(TM) on my eggs. ![]() > We usually use Matouk's Jamaican hot sauce in our scrambled eggs. |
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On 30 Jul 2017 16:15:17 GMT, notbob > wrote:
>On 2017-07-30, U.S Janet B > wrote: > >> scrambled eggs and omelets are not complete without Pace Picante >> sauce. ![]() > >I prefer Cholula(TM) on my eggs. ![]() > >nb Cholula is nice on tacos. I prefer Pace Picante for other stuff because it has chunks of peppers and onions in it. I just love the taste. I often just have a soup spoon full as it is, nothing else. Janet US |
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On Sun, 30 Jul 2017 09:24:30 -0700 (PDT), Cindy Hamilton
> wrote: >On Sunday, July 30, 2017 at 11:32:40 AM UTC-4, U.S. Janet B. wrote: snip >> >> It's about time for me to do something with the herbs and hot peppers. >> Are you successful growing cilantro? > >If I get it going early and expect it to last only a few weeks, yes. >I didn't manage that this year, but by now it would have bolted anyway. > >> I'm not. It gets too hot here, >> too fast and the cilantro bolts. >> Are you freezing the chermoula/chimichurri? > >I made so little that I doubt it'll last long enough to freeze. It was >kind of a pilot project; I wasn't sure my husband would like it. He >has a strong preference for creamy and cheesy, whereas I like tart and >vegetal flavors. > >Cindy Hamilton so you have no thoughts one way or the other whether it can be frozen successfully? I have a bumper crop of different kinds of hot peppers this year as well as a lot of basil, parsley and oregano. I don't peel the jalapenos because I think the skin is tender enough to not be noticeable. Hatch or Aneheim just have to be roasted and peeled. The skin from them if not peeled does not disappear in sauces cooked or not. Janet US |
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On Sun, 30 Jul 2017 11:23:43 -0400, Gary > wrote:
>Sqwertz wrote: >> >> Tonight I saved my "spice" for the habanero ketchup on the hash >> browns. Any more than that and Gary and Shelly would have had a fit. > >Your 'breakfast for dinner' was right on until you just HAD to >to add heat to the hash browns. REALLY? >I wouldn't have even put plain ketchup on the hash browns. >Heavily salted and peppered works for me. > >What the hell is wrong with you >loving hot peppers with every damn meal? > >I like heat too but NOT with a breakfast meal. > >ymmv :-D I dried home grown bishop's crown peppers in a dehydrator and sprinkle them over just about anything. From breakfast eggs to peanut butter to dinner. |
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On Sun, 30 Jul 2017 10:52:47 -0600, U.S. Janet B. >
wrote: >On 30 Jul 2017 16:15:17 GMT, notbob > wrote: > >>On 2017-07-30, U.S Janet B > wrote: >> >>> scrambled eggs and omelets are not complete without Pace Picante >>> sauce. ![]() >> >>I prefer Cholula(TM) on my eggs. ![]() >> >>nb > >Cholula is nice on tacos. I prefer Pace Picante for other stuff >because it has chunks of peppers and onions in it. I just love the >taste. I often just have a soup spoon full as it is, nothing else. Where would she be without the supermarket? |
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On Sun, 30 Jul 2017 13:50:32 -0600, U.S. Janet B. >
wrote: >On Sun, 30 Jul 2017 14:17:36 -0500, "cshenk" > wrote: > >>U.S. Janet B. wrote in rec.food.cooking: >> >>> scrambled eggs and omelets are not complete without Pace Picante >>> sauce. ![]() >>> Janet US >> >>LOL, different parts of the south involved here I suspect. In Hampton >>Roads, they serve a fairly bland breakfast and frankly, I like it that >>way first in the morning. If we have spice, it's in the sausages or a >>sausage gravy. No meaing that yours isnt good, just a different way of >>doing it and I like the ones here first in the morning. >> >> Carol > >I don't live in the "South." >Where you live is "southern' and entirely different from "South" and >has no real identity Bam! Do you feel put in your place now, cshenk? |
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![]() https://postimg.org/image/5l44x6bw5/ Chicken wings cooked in Hoisin, rice vinegar, honey and garlic, sprinkled with sesame seeds. |
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On Sun, 30 Jul 2017 23:30:19 GMT, Wayne Boatwright
> wrote: >On Sun 30 Jul 2017 03:39:42p, l not -l told us... > >> >> On 30-Jul-2017, Wayne Boatwright > >> wrote: >> >>> On Sun 30 Jul 2017 08:47:10a, l not -l told us... >>> >>> > The recent thread on okra and tomatoes prompted me to revisit a >>> > hated food from my childhood. I had okra and tomatoes a couple >>> > of days ago and hate is too strong a word for my reaction; but, >>> > it's not something I'll try again in the near future. >>> > >>> > However, there were plenty of leftovers and that became part of >>> > dinner on 7/29, which was a salad, small strip steak and the >>> > okra. To make the okra and tomatoes a bit more palatable, I >>> > doused it liberally with Texas Pete's Pepper Sauce, which was a >>> > substantial improvement. I had also heated some Brooks Chili >>> > (Hot) Beans to have as the starch with my meal. When took the >>> > first bite of okra and tomaroes, it was an improvement but not >>> > quite good enough; so, I stirred it together with my Brooks >>> > Chili >>> > Beans and I liked it. The best of the three ways I tried the >>> > okra and tomatoes. >>> > >>> > For the foreseeable future, I'll stick to eating okra only in >>> > gumbo or pickled. >>> >>> What is it in particular that you hate about okra nr okra and >>> tomatoes? >> Okra, the tomato part was fine. I do not like the taste of okra; >> there is so much else going on in gumbo, the okra is background. >> Okra pickles taste like pickle, not okra. So, when I doctored it >> with pepper sauce and spicy chili beans, it beat the flavor of >> okra into submission. >> > >I undertand. There are only two ways I like okra, either coated with >cortmeal I don't think I can get cortmeal here. It's also not in season. |
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notbob wrote in rec.food.cooking:
> On 2017-07-30, cshenk > wrote: > > > That is my only hot sauce here. I dont use much of it, but thats > > the brand worth getting. > > HONEST TIP: I went to a breaky resto in OR that really pushed > Cholula. I bought a HUGE botttle of it (1 or 2 qts). It went bad > before I could use it, all. I now buy smaller bottles. ![]() > > nb LOL! I can't imagine using that much of it but the small bottle works fine here. -- |
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Bruce wrote in rec.food.cooking:
> On Sun, 30 Jul 2017 13:50:32 -0600, U.S. Janet B. > > wrote: > > >On Sun, 30 Jul 2017 14:17:36 -0500, "cshenk" > wrote: > > > > > U.S. Janet B. wrote in rec.food.cooking: > > > > >>> scrambled eggs and omelets are not complete without Pace Picante > >>> sauce. ![]() > >>> Janet US > > > > > > LOL, different parts of the south involved here I suspect. In > > > Hampton Roads, they serve a fairly bland breakfast and frankly, I > > > like it that way first in the morning. If we have spice, it's in > > > the sausages or a sausage gravy. No meaing that yours isnt good, > > > just a different way of doing it and I like the ones here first > > > in the morning. > > > > >> Carol > > > > I don't live in the "South." > > Where you live is "southern' and entirely different from "South" and > > has no real identity > > Bam! Do you feel put in your place now, cshenk? Naw, she's just having fun or unaware that Virginia is the south. Thread was over trimmed to show the root of it was southern use of hot sauces at breakfast I think. -- |
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On Sun, 30 Jul 2017 18:51:30 -0500, "cshenk" > wrote:
>Bruce wrote in rec.food.cooking: > >> On Sun, 30 Jul 2017 13:50:32 -0600, U.S. Janet B. > >> wrote: >> >> >On Sun, 30 Jul 2017 14:17:36 -0500, "cshenk" > wrote: >> > >> > > U.S. Janet B. wrote in rec.food.cooking: >> > > >> >>> scrambled eggs and omelets are not complete without Pace Picante >> >>> sauce. ![]() >> >>> Janet US >> > > >> > > LOL, different parts of the south involved here I suspect. In >> > > Hampton Roads, they serve a fairly bland breakfast and frankly, I >> > > like it that way first in the morning. If we have spice, it's in >> > > the sausages or a sausage gravy. No meaing that yours isnt good, >> > > just a different way of doing it and I like the ones here first >> > > in the morning. >> > > >> >> Carol >> > >> > I don't live in the "South." >> > Where you live is "southern' and entirely different from "South" and >> > has no real identity >> >> Bam! Do you feel put in your place now, cshenk? > >Naw, she's just having fun or unaware that Virginia is the south. >Thread was over trimmed to show the root of it was southern use of hot >sauces at breakfast I think. please, I am aware. Trimming had nothing to do with my response. what was posted earlier had nothing to do with being 'south' or 'southern' that was solely you. The postings were totally about what individual preferences were at "their" house. |
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On Sun, 30 Jul 2017 20:53:09 -0500, Sqwertz >
wrote: >On Sun, 30 Jul 2017 18:51:30 -0500, cshenk wrote: > >> Bruce wrote in rec.food.cooking: >> >>> On Sun, 30 Jul 2017 13:50:32 -0600, U.S. Janet B. > >>> wrote: >>> >>>> I don't live in the "South." >>>> Where you live is "southern' and entirely different from "South" and >>>> has no real identity >>> >>> Bam! Do you feel put in your place now, cshenk? >> >> Naw, she's just having fun or unaware that Virginia is the south. >> Thread was over trimmed to show the root of it was southern use of hot >> sauces at breakfast I think. > >Virginia, like Florida, is not culturally nor culinarily in the >"South". Geographically, its called part of the Southern Atlantic >states, but that is just an outdated arbitrary geographical definition >leftover from the Civil War era when Virginia was party of the >Confederate (Southern) states. When I look at a map, it seems to be in the middle of the US. Florida has to be "south" though. It's the southernmost state. Parts of Mexico are less southern than Florida. Anyway, from an Australian perspective, you're all Northerners. |
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On Sunday, July 30, 2017 at 1:00:32 PM UTC-4, U.S. Janet B. wrote:
> On Sun, 30 Jul 2017 09:24:30 -0700 (PDT), Cindy Hamilton > > wrote: > > >On Sunday, July 30, 2017 at 11:32:40 AM UTC-4, U.S. Janet B. wrote: > snip > >> > >> It's about time for me to do something with the herbs and hot peppers. > >> Are you successful growing cilantro? > > > >If I get it going early and expect it to last only a few weeks, yes. > >I didn't manage that this year, but by now it would have bolted anyway. > > > >> I'm not. It gets too hot here, > >> too fast and the cilantro bolts. > >> Are you freezing the chermoula/chimichurri? > > > >I made so little that I doubt it'll last long enough to freeze. It was > >kind of a pilot project; I wasn't sure my husband would like it. He > >has a strong preference for creamy and cheesy, whereas I like tart and > >vegetal flavors. > > > >Cindy Hamilton > > so you have no thoughts one way or the other whether it can be frozen > successfully? I have a bumper crop of different kinds of hot peppers > this year as well as a lot of basil, parsley and oregano. I don't > peel the jalapenos because I think the skin is tender enough to not be > noticeable. Hatch or Aneheim just have to be roasted and peeled. The > skin from them if not peeled does not disappear in sauces cooked or > not. > Janet US In my experience, neither cilantro nor garlic freeze well. I've never tried to freeze parsley; I imagine it would not freeze well, either. I'd rather make small batches and use them fresh. I roasted the jalapenos to get a bit of smoky flavor on them, not so much because they needed to be skinned. It's a little unorthodox for chimichurri, but it turned out well. Cindy Hamilton |
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Cindy Hamilton wrote:
> > In my experience, neither cilantro nor garlic freeze well. I've never > tried to freeze parsley; I imagine it would not freeze well, either. > I'd rather make small batches and use them fresh. Hi Cindy. IMO, herbs don't freeze well. I've grown many, especially parsley and basil. I'll use fresh while it is fresh but rather than freeze, I dry them overnight in my gas oven (w/pilot light) Use within 6 months and you have fairly fresh dried herbs. They have plenty of flavor within that time-frame. Don't know about garlic, I either use fresh garlic, or garlic powder. Any herbs or spices that I buy always come from my local health food store, their things are always fairly fresh, organic, and not old/stale like most from the grocery stores. G. |
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On Mon, 31 Jul 2017 03:16:48 -0700 (PDT), Cindy Hamilton
> wrote: >On Sunday, July 30, 2017 at 1:00:32 PM UTC-4, U.S. Janet B. wrote: >> On Sun, 30 Jul 2017 09:24:30 -0700 (PDT), Cindy Hamilton >> > wrote: >> >> >On Sunday, July 30, 2017 at 11:32:40 AM UTC-4, U.S. Janet B. wrote: >> snip >> >> >> >> It's about time for me to do something with the herbs and hot peppers. >> >> Are you successful growing cilantro? >> > >> >If I get it going early and expect it to last only a few weeks, yes. >> >I didn't manage that this year, but by now it would have bolted anyway. >> > >> >> I'm not. It gets too hot here, >> >> too fast and the cilantro bolts. >> >> Are you freezing the chermoula/chimichurri? >> > >> >I made so little that I doubt it'll last long enough to freeze. It was >> >kind of a pilot project; I wasn't sure my husband would like it. He >> >has a strong preference for creamy and cheesy, whereas I like tart and >> >vegetal flavors. >> > >> >Cindy Hamilton >> >> so you have no thoughts one way or the other whether it can be frozen >> successfully? I have a bumper crop of different kinds of hot peppers >> this year as well as a lot of basil, parsley and oregano. I don't >> peel the jalapenos because I think the skin is tender enough to not be >> noticeable. Hatch or Aneheim just have to be roasted and peeled. The >> skin from them if not peeled does not disappear in sauces cooked or >> not. >> Janet US > >In my experience, neither cilantro nor garlic freeze well. I've never >tried to freeze parsley; I imagine it would not freeze well, either. >I'd rather make small batches and use them fresh. > >I roasted the jalapenos to get a bit of smoky flavor on them, not so >much because they needed to be skinned. It's a little unorthodox for >chimichurri, but it turned out well. > >Cindy Hamilton I freeze parsley all the time. Wash, shake dry, (allow to dry really well). I use my food processor (KA) to mince the parsley. Spread it out on a sheet pan and freeze until solid. Have small plastic bags ready (maybe one quart) and shovel the parsley with a spatula or similar. Work quickly so it doesn't begin to thaw. Squeeze the air out and place the bag(s) in a hard sided container and place all in the freezer. The small bags allow you to use small amounts without subjecting the rest to thawing. The hard sided container protects the bags from freezer burn. Parsley this way is good for only one winter. Janet US |
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On Mon, 31 Jul 2017 10:11:25 -0400, Gary > wrote:
>Cindy Hamilton wrote: >> >> In my experience, neither cilantro nor garlic freeze well. I've never >> tried to freeze parsley; I imagine it would not freeze well, either. >> I'd rather make small batches and use them fresh. > >Hi Cindy. IMO, herbs don't freeze well. I've grown many, >especially parsley and basil. I'll use fresh while it is fresh >but rather than freeze, I dry them overnight in my gas oven >(w/pilot light) > >Use within 6 months and you have fairly fresh dried herbs. They >have plenty of flavor within that time-frame. > >Don't know about garlic, I either use fresh garlic, or garlic >powder. > >Any herbs or spices that I buy always come from my local health >food store, their things are always fairly fresh, organic, and >not old/stale like most from the grocery stores. > >G. I think IMO only, that frozen basil beats the pants off dried basil. Give it a spin in your food processor or blender and make a slurry with either water or olive oil. Freeze in ice cube trays. Package in small quantities and store the small bags in a larger hard sided container. Good for 6 or so months. I do dry thyme, sage and oregano. Janet US |
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"U.S. Janet B." wrote:
> > I think IMO only, that frozen basil beats the pants off dried basil. > Give it a spin in your food processor or blender and make a slurry > with either water or olive oil. Freeze in ice cube trays. Package in > small quantities and store the small bags in a larger hard sided > container. Good for 6 or so months. I will try your way. I'm always willing to learn here. ![]() |
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On Mon, 31 Jul 2017 10:38:19 -0400, Gary > wrote:
>"U.S. Janet B." wrote: >> >> I think IMO only, that frozen basil beats the pants off dried basil. >> Give it a spin in your food processor or blender and make a slurry >> with either water or olive oil. Freeze in ice cube trays. Package in >> small quantities and store the small bags in a larger hard sided >> container. Good for 6 or so months. > >I will try your way. I'm always willing to learn here. ![]() just try a little bit to see. It is a tried and true accepted method. You always have your fallback dried. Janet US |
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On Mon, 31 Jul 2017 10:11:50 -0400, Gary > wrote:
wrote: >> >> https://postimg.org/image/5l44x6bw5/ >> >> Chicken wings cooked in Hoisin, rice vinegar, honey and garlic, >> sprinkled with sesame seeds. > > >Sounds so good but your plating lacks a bit. > >I would have toasted the seeds >And also reserved a bit of your mix to >drizzle all over the chicken and beans. > >Just my opinion but I'll bet it tasted good. > >:-D I'm not particularly fond of wings but I see nothing wrong with the plating, it's a lot better than most. Those green beans look very good. |
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> wrote in message
... > On Mon, 31 Jul 2017 10:11:50 -0400, Gary > wrote: > wrote: >>> >>> https://postimg.org/image/5l44x6bw5/ >>> >>> Chicken wings cooked in Hoisin, rice vinegar, honey and garlic, >>> sprinkled with sesame seeds. >> >> >>Sounds so good but your plating lacks a bit. >> >>I would have toasted the seeds >>And also reserved a bit of your mix to >>drizzle all over the chicken and beans. >> >>Just my opinion but I'll bet it tasted good. >> >>:-D > > I'm not particularly fond of wings but I see nothing wrong with the > plating, it's a lot better than most. Those green beans look very > good. I agree, the whole presentation looks good to me. Cheri |
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Sqwertz wrote:
> On Mon, 31 Jul 2017 10:11:50 -0400, Gary wrote: > >> wrote: >>> >>> https://postimg.org/image/5l44x6bw5/ >>> >>> Chicken wings cooked in Hoisin, rice vinegar, honey and garlic, >>> sprinkled with sesame seeds. >> >> Sounds so good but your plating lacks a bit. >> >> I would have toasted the seeds >> And also reserved a bit of your mix to >> drizzle all over the chicken and beans. > > Bitch, moan, whine. <yawn> > > -sw Gary is the new Andy, but not as amusing |
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On Mon, 31 Jul 2017 10:11:50 -0400, Gary > wrote:
wrote: >> >> https://postimg.org/image/5l44x6bw5/ >> >> Chicken wings cooked in Hoisin, rice vinegar, honey and garlic, >> sprinkled with sesame seeds. > > >Sounds so good but your plating lacks a bit. > >I would have toasted the seeds >And also reserved a bit of your mix to >drizzle all over the chicken and beans. > >Just my opinion but I'll bet it tasted good. > >:-D Just me, I care mostly how it tastes ![]() |
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l not -l wrote:
> > On 31-Jul-2017, tert in seattle > wrote: > >> Sqwertz wrote: >> > On Mon, 31 Jul 2017 10:11:50 -0400, Gary wrote: >> > >> >> wrote: >> >>> >> >>> https://postimg.org/image/5l44x6bw5/ >> >>> >> >>> Chicken wings cooked in Hoisin, rice vinegar, honey and >> >>> garlic, >> >>> sprinkled with sesame seeds. >> >> >> >> Sounds so good but your plating lacks a bit. >> >> >> >> I would have toasted the seeds >> >> And also reserved a bit of your mix to >> >> drizzle all over the chicken and beans. >> > >> > Bitch, moan, whine. <yawn> >> > >> > -sw >> >> Gary is the new Andy, but not as amusing > > I knew Andy, through his posts on RFC. Andy's posts were among > the ones I always read. Gary is no Andy. The comparison does a > dis-service to Andy. IMO, a more accurate comparison is Gary to > Peter Whats-his-name. whatever - if Andy's ghost hadn't haunted me for a full solid year after that fateful New Year's binge-fest I'd take more care with his "legacy" I'm going to outlive all you old ****s and even if I don't I could literally not care less what yer tired fingers waggle about me after I'm gone |
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On Monday, July 31, 2017 at 11:20:08 AM UTC-10, tert in seattle wrote:
> l not -l wrote: > > > > On 31-Jul-2017, tert in seattle > wrote: > > > >> Sqwertz wrote: > >> > On Mon, 31 Jul 2017 10:11:50 -0400, Gary wrote: > >> > > >> >> wrote: > >> >>> > >> >>> https://postimg.org/image/5l44x6bw5/ > >> >>> > >> >>> Chicken wings cooked in Hoisin, rice vinegar, honey and > >> >>> garlic, > >> >>> sprinkled with sesame seeds. > >> >> > >> >> Sounds so good but your plating lacks a bit. > >> >> > >> >> I would have toasted the seeds > >> >> And also reserved a bit of your mix to > >> >> drizzle all over the chicken and beans. > >> > > >> > Bitch, moan, whine. <yawn> > >> > > >> > -sw > >> > >> Gary is the new Andy, but not as amusing > > > > I knew Andy, through his posts on RFC. Andy's posts were among > > the ones I always read. Gary is no Andy. The comparison does a > > dis-service to Andy. IMO, a more accurate comparison is Gary to > > Peter Whats-his-name. > > whatever - if Andy's ghost hadn't haunted me for a full solid year > after that fateful New Year's binge-fest I'd take more care with > his "legacy" > > I'm going to outlive all you old ****s and even if I don't I could > literally not care less what yer tired fingers waggle about me after > I'm gone Good luck in your quest to outlive all the old ****s. It seems like a pretty safe bet to me. I'm not feeling especially confident about my chances - not if uncle Un gets his way. https://www.nytimes.com/2017/07/25/u...rea-north.html "Duck and cover Magnum, duck and cover!" ![]() |
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