A buttered biscuit, 3 strips of bacon and a scrambled egg. I really
don't have a huge appetite. I make a combo breakfast biscuit from time
to time.

For dinner I've got a couple of small 1 inch thick swordfish steaks.
Hopefully I can grill them but it looks like it might rain again. Tis
the season here in SC.

Jill

jmcquown wrote:
> A buttered biscuit, 3 strips of bacon and a scrambled egg.
> I really don't have a huge appetite. I make a combo
> breakfast biscuit from time to time.
>
> For dinner I've got a couple of small 1 inch thick swordfish
> steaks. Hopefully I can grill them but it looks like it
> might rain again. Tis the season here in SC.
>
> Jill


It sounds good to me.

But Penfart will be here soon to advise that you should cook
10 whole swordfish, 72 biscuits, and 10 lbs of bacon.

"jmcquown" > wrote in message
news
>A buttered biscuit, 3 strips of bacon and a scrambled egg. I really don't
>have a huge appetite. I make a combo breakfast biscuit from time to time.
>
>
> For dinner I've got a couple of small 1 inch thick swordfish steaks.
> Hopefully I can grill them but it looks like it might rain again. Tis the
> season here in SC.
>
> Jill

Not sure who will be here for dinner. Maybe no one but me. If so, I'll wing
it. Was going to do a vegetable stir fry, rice, chicken teriyaki and orange
chicken but will push those off till tomorrow. Will be a cool day tomorrow
so better for cooking. If husband comes home, I can do some eggs, Spam and
toast. Whee!

On 8/12/2017 4:31 PM, DonnyMac wrote:
> jmcquown wrote:
>> A buttered biscuit, 3 strips of bacon and a scrambled egg.
>> I really don't have a huge appetite. I make a combo
>> breakfast biscuit from time to time.
>>
>> For dinner I've got a couple of small 1 inch thick swordfish
>> steaks. Hopefully I can grill them but it looks like it
>> might rain again. Tis the season here in SC.
>>
>> Jill
>
>
> It sounds good to me.
>
> But Penfart will be here soon to advise that you should cook 10 whole
> swordfish, 72 biscuits, and 10 lbs of bacon.
>
>
Sheldon hates bacon!

Jill

On Sunday, August 13, 2017 at 10:07:35 AM UTC-5, Jill McQuown wrote:
> On 8/12/2017 4:31 PM, DonnyMac wrote:
> > jmcquown wrote:
> >> A buttered biscuit, 3 strips of bacon and a scrambled egg.
> >> I really don't have a huge appetite. I make a combo
> >> breakfast biscuit from time to time.
> >>
> >> For dinner I've got a couple of small 1 inch thick swordfish
> >> steaks. Hopefully I can grill them but it looks like it
> >> might rain again. Tis the season here in SC.
> >>
> >> Jill
> >He must be the only person in the world who hates bacon.
> >
> > It sounds good to me.
> >
> > But Penfart will be here soon to advise that you should cook 10 whole
> > swordfish, 72 biscuits, and 10 lbs of bacon.
> >
> >
> Sheldon hates bacon!
>
> Jill

On Saturday, August 12, 2017 at 12:57:58 PM UTC-10, Julie Bove wrote:
> "jmcquown" > wrote in message
> news
> >A buttered biscuit, 3 strips of bacon and a scrambled egg. I really don't
> >have a huge appetite. I make a combo breakfast biscuit from time to time.
> >
> >
> > For dinner I've got a couple of small 1 inch thick swordfish steaks.
> > Hopefully I can grill them but it looks like it might rain again. Tis the
> > season here in SC.
> >
> > Jill
>
> Not sure who will be here for dinner. Maybe no one but me. If so, I'll wing
> it. Was going to do a vegetable stir fry, rice, chicken teriyaki and orange
> chicken but will push those off till tomorrow. Will be a cool day tomorrow
> so better for cooking. If husband comes home, I can do some eggs, Spam and
> toast. Whee!

I made some lemongrass chicken the other day. According to my wife, it was crazy tasty.

Cut up some deboned chicken and place in a bowl. Add some Mae Ploy yellow curry paste, sugar, shoyu, cornstarch, salt & pepper, and a little fish sauce - if you like. Mix - it should be like thick batter. Let sit for a while or overnight. Fry in a good quantity of oil at high heat till dark brown and caramelized. Add some chopped garlic a minute or so before you take the chicken off the heat. You could also add some sliced shallots at the same time to crisp up too. It's a very fast way to prepare chicken. Add some red curry paste if you want to flip your husband's wig.

On 8/16/2017 2:08 PM, dsi1 wrote:
> On Saturday, August 12, 2017 at 12:57:58 PM UTC-10, Julie Bove wrote:
>> "jmcquown" > wrote in message
>> news
>>> A buttered biscuit, 3 strips of bacon and a scrambled egg. I really don't
>>> have a huge appetite. I make a combo breakfast biscuit from time to time.
>>>
>>>
>>> For dinner I've got a couple of small 1 inch thick swordfish steaks.
>>> Hopefully I can grill them but it looks like it might rain again. Tis the
>>> season here in SC.
>>>
>>> Jill
>>
>> Not sure who will be here for dinner. Maybe no one but me. If so, I'll wing
>> it. Was going to do a vegetable stir fry, rice, chicken teriyaki and orange
>> chicken but will push those off till tomorrow. Will be a cool day tomorrow
>> so better for cooking. If husband comes home, I can do some eggs, Spam and
>> toast. Whee!
>
> I made some lemongrass chicken the other day. According to my wife, it was crazy tasty.
>
> Cut up some deboned chicken and place in a bowl. Add some Mae Ploy yellow curry paste, sugar, shoyu, cornstarch, salt & pepper, and a little fish sauce - if you like. Mix - it should be like thick batter. Let sit for a while or overnight. Fry in a good quantity of oil at high heat till dark brown and caramelized. Add some chopped garlic a minute or so before you take the chicken off the heat. You could also add some sliced shallots at the same time to crisp up too. It's a very fast way to prepare chicken. Add some red curry paste if you want to flip your husband's wig.
>

Oh heck yes, but...you forgot to mention...the ...lemongrass!

On Wednesday, August 16, 2017 at 10:33:07 AM UTC-10, Casa de Masa wrote:
> On 8/16/2017 2:08 PM, dsi1 wrote:
> > On Saturday, August 12, 2017 at 12:57:58 PM UTC-10, Julie Bove wrote:
> >> "jmcquown" > wrote in message
> >> news > >>> A buttered biscuit, 3 strips of bacon and a scrambled egg. I really don't
> >>> have a huge appetite. I make a combo breakfast biscuit from time to time.
> >>>
> >>>
> >>> For dinner I've got a couple of small 1 inch thick swordfish steaks.
> >>> Hopefully I can grill them but it looks like it might rain again. Tis the
> >>> season here in SC.
> >>>
> >>> Jill
> >>
> >> Not sure who will be here for dinner. Maybe no one but me. If so, I'll wing
> >> it. Was going to do a vegetable stir fry, rice, chicken teriyaki and orange
> >> chicken but will push those off till tomorrow. Will be a cool day tomorrow
> >> so better for cooking. If husband comes home, I can do some eggs, Spam and
> >> toast. Whee!
> >
> > I made some lemongrass chicken the other day. According to my wife, it was crazy tasty.
> >
> > Cut up some deboned chicken and place in a bowl. Add some Mae Ploy yellow curry paste, sugar, shoyu, cornstarch, salt & pepper, and a little fish sauce - if you like. Mix - it should be like thick batter. Let sit for a while or overnight. Fry in a good quantity of oil at high heat till dark brown and caramelized. Add some chopped garlic a minute or so before you take the chicken off the heat. You could also add some sliced shallots at the same time to crisp up too. It's a very fast way to prepare chicken. Add some red curry paste if you want to flip your husband's wig.
> >
>
> Oh heck yes, but...you forgot to mention...the ...lemongrass!

The Mae Ploy Yellow paste is mostly lemongrass. These days, I wouldn't bother trying to use fresh lemongrass. The Mae Ploy stuff is just wonderful! You can even use it to make curry, I suppose.

On 8/17/2017 3:08 AM, dsi1 wrote:
> On Wednesday, August 16, 2017 at 10:33:07 AM UTC-10, Casa de Masa wrote:
>> On 8/16/2017 2:08 PM, dsi1 wrote:
>>> On Saturday, August 12, 2017 at 12:57:58 PM UTC-10, Julie Bove wrote:
>>>> "jmcquown" > wrote in message
>>>> news >>>>> A buttered biscuit, 3 strips of bacon and a scrambled egg. I really don't
>>>>> have a huge appetite. I make a combo breakfast biscuit from time to time.
>>>>>
>>>>>
>>>>> For dinner I've got a couple of small 1 inch thick swordfish steaks.
>>>>> Hopefully I can grill them but it looks like it might rain again. Tis the
>>>>> season here in SC.
>>>>>
>>>>> Jill
>>>>
>>>> Not sure who will be here for dinner. Maybe no one but me. If so, I'll wing
>>>> it. Was going to do a vegetable stir fry, rice, chicken teriyaki and orange
>>>> chicken but will push those off till tomorrow. Will be a cool day tomorrow
>>>> so better for cooking. If husband comes home, I can do some eggs, Spam and
>>>> toast. Whee!
>>>
>>> I made some lemongrass chicken the other day. According to my wife, it was crazy tasty.
>>>
>>> Cut up some deboned chicken and place in a bowl. Add some Mae Ploy yellow curry paste, sugar, shoyu, cornstarch, salt & pepper, and a little fish sauce - if you like. Mix - it should be like thick batter. Let sit for a while or overnight. Fry in a good quantity of oil at high heat till dark brown and caramelized. Add some chopped garlic a minute or so before you take the chicken off the heat. You could also add some sliced shallots at the same time to crisp up too. It's a very fast way to prepare chicken. Add some red curry paste if you want to flip your husband's wig.
>>>
>>
>> Oh heck yes, but...you forgot to mention...the ...lemongrass!
>
> The Mae Ploy Yellow paste is mostly lemongrass.

Ok, I did not know that.

It must be like:

http://www.gourmetgarden.com/en/prod...ass-stir-paste

Which the stores here stock mostly - god stuff too.


> These days, I wouldn't bother trying to use fresh lemongrass.

We do, but it takes a lot pf prep to break it down to a paste texture at
home.

> The Mae Ploy stuff is just wonderful! You can even use it to make curry, I suppose.

That would be a fine meld of tastes, just have ot be careful how much
curry as it can overpower.

Your stir fry appeals to as sort of a Vietnamese version of sesame chicken.

I would likely use green curry paste though:


https://www.walmart.com/ip/Thai-Kitc...z-Jar/10801531

Super tasty stuff, very versatile too.