Don had snagged a large 10lb pork shoulder, prefrozen and put it in the
freezer as it was. We defrosted it in the fridge for a few days and
cut it down to more useful portions for us yesterday. The bones with a
good amount of meat went in the crockpot.

16oz dried black eye peas
4oz dried large lima (butterbeans)
all bone and a good amount of meat from 10lb pork shoulder
2.5 TB dried minced garlic
3 TB dried minced onion
2 TB knorrs chicken bullion powder
Water to cover plus 1 inch

I started it about 20 hours ago on low. It's been on 'warm' for a few
hours now (same temp now as the older ones had for 'low' and holds a
bare simmer).

Makes probably 20 1/2 cup servings so 10-12 with how we eat it, broth
and all.

On Saturday, May 30, 2020 at 11:56:12 AM UTC-5, cshenk wrote:
>
> Don had snagged a large 10lb pork shoulder, prefrozen and put it in the
> freezer as it was. We defrosted it in the fridge for a few days and
> cut it down to more useful portions for us yesterday. The bones with a
> good amount of meat went in the crockpot.
>
> 16oz dried black eye peas
> 4oz dried large lima (butterbeans)
> all bone and a good amount of meat from 10lb pork shoulder
> 2.5 TB dried minced garlic
> 3 TB dried minced onion
> 2 TB knorrs chicken bullion powder
> Water to cover plus 1 inch
>
> I started it about 20 hours ago on low. It's been on 'warm' for a few
> hours now (same temp now as the older ones had for 'low' and holds a
> bare simmer).
>
> Makes probably 20 1/2 cup servings so 10-12 with how we eat it, broth
> and all.
>
That sounds really, really good. Cornbread, too?

"cshenk" > wrote in news:jLCdnSL5yoS5DU_DnZ2dnUU7-
:

> Don had snagged a large 10lb pork shoulder, prefrozen and put it in the
> freezer as it was. We defrosted it in the fridge for a few days and
> cut it down to more useful portions for us yesterday. The bones with a
> good amount of meat went in the crockpot.
>
> 16oz dried black eye peas
> 4oz dried large lima (butterbeans)
> all bone and a good amount of meat from 10lb pork shoulder
> 2.5 TB dried minced garlic
> 3 TB dried minced onion
> 2 TB knorrs chicken bullion powder
> Water to cover plus 1 inch
>
> I started it about 20 hours ago on low. It's been on 'warm' for a few
> hours now (same temp now as the older ones had for 'low' and holds a
> bare simmer).
>
> Makes probably 20 1/2 cup servings so 10-12 with how we eat it, broth
> and all.


That's pretty much how I've been making beans for years except I use
diced fresh diced onions instead of dried and leave out the meat. I used
to add meas of various kinds but after leaving out the meat, usually ham
hocks, a few times I decided it didn't make that much difference.

--
I love a good meal! That's why I don't cook.

wrote:
> On Saturday, May 30, 2020 at 11:56:12 AM UTC-5, cshenk wrote:
>>
>> Don had snagged a large 10lb pork shoulder, prefrozen and put it in the
>> freezer as it was. We defrosted it in the fridge for a few days and
>> cut it down to more useful portions for us yesterday. The bones with a
>> good amount of meat went in the crockpot.
>>
>> 16oz dried black eye peas
>> 4oz dried large lima (butterbeans)
>> all bone and a good amount of meat from 10lb pork shoulder
>> 2.5 TB dried minced garlic
>> 3 TB dried minced onion
>> 2 TB knorrs chicken bullion powder
>> Water to cover plus 1 inch
>>
>> I started it about 20 hours ago on low. It's been on 'warm' for a few
>> hours now (same temp now as the older ones had for 'low' and holds a
>> bare simmer).
>>
>> Makes probably 20 1/2 cup servings so 10-12 with how we eat it, broth
>> and all.
>>
> That sounds really, really good. Cornbread, too?
>

You kidding? Gotta have cornbread with a meal like that!
I'll take a double serving please.

On Saturday, May 30, 2020 at 2:22:49 PM UTC-5, Hank Rogers wrote:
>
> wrote:
> >
> > That sounds really, really good. Cornbread, too?
> >
>
> You kidding? Gotta have cornbread with a meal like that!
> I'll take a double serving please.
>
I'm hoping there'll be cornbread on the table, too! Plus a bowl of
chopped onions as well.

wrote:

> On Saturday, May 30, 2020 at 11:56:12 AM UTC-5, cshenk wrote:
> >
> > Don had snagged a large 10lb pork shoulder, prefrozen and put it in
> > the freezer as it was. We defrosted it in the fridge for a few
> > days and cut it down to more useful portions for us yesterday. The
> > bones with a good amount of meat went in the crockpot.
> >
> > 16oz dried black eye peas
> > 4oz dried large lima (butterbeans)
> > all bone and a good amount of meat from 10lb pork shoulder
> > 2.5 TB dried minced garlic
> > 3 TB dried minced onion
> > 2 TB knorrs chicken bullion powder
> > Water to cover plus 1 inch
> >
> > I started it about 20 hours ago on low. It's been on 'warm' for a
> > few hours now (same temp now as the older ones had for 'low' and
> > holds a bare simmer).
> >
> > Makes probably 20 1/2 cup servings so 10-12 with how we eat it,
> > broth and all.
> >
> That sounds really, really good. Cornbread, too?

No but it would have been good with it!

KenK wrote:

> "cshenk" > wrote in news:jLCdnSL5yoS5DU_DnZ2dnUU7-
> :
>
> > Don had snagged a large 10lb pork shoulder, prefrozen and put it in
> > the freezer as it was. We defrosted it in the fridge for a few
> > days and cut it down to more useful portions for us yesterday. The
> > bones with a good amount of meat went in the crockpot.
> >
> > 16oz dried black eye peas
> > 4oz dried large lima (butterbeans)
> > all bone and a good amount of meat from 10lb pork shoulder
> > 2.5 TB dried minced garlic
> > 3 TB dried minced onion
> > 2 TB knorrs chicken bullion powder
> > Water to cover plus 1 inch
> >
> > I started it about 20 hours ago on low. It's been on 'warm' for a
> > few hours now (same temp now as the older ones had for 'low' and
> > holds a bare simmer).
> >
> > Makes probably 20 1/2 cup servings so 10-12 with how we eat it,
> > broth and all.
>
>
> That's pretty much how I've been making beans for years except I use
> diced fresh diced onions instead of dried and leave out the meat. I
> used to add meas of various kinds but after leaving out the meat,
> usually ham hocks, a few times I decided it didn't make that much
> difference.

Works! Normally we use fresh onions but I have few left and a fair
stock of dried. I am saving the fresh for other dishes where it
matters.

On Saturday, May 30, 2020 at 6:56:12 AM UTC-10, cshenk wrote:
> Don had snagged a large 10lb pork shoulder, prefrozen and put it in the
> freezer as it was. We defrosted it in the fridge for a few days and
> cut it down to more useful portions for us yesterday. The bones with a
> good amount of meat went in the crockpot.
>
> 16oz dried black eye peas
> 4oz dried large lima (butterbeans)
> all bone and a good amount of meat from 10lb pork shoulder
> 2.5 TB dried minced garlic
> 3 TB dried minced onion
> 2 TB knorrs chicken bullion powder
> Water to cover plus 1 inch
>
> I started it about 20 hours ago on low. It's been on 'warm' for a few
> hours now (same temp now as the older ones had for 'low' and holds a
> bare simmer).
>
> Makes probably 20 1/2 cup servings so 10-12 with how we eat it, broth
> and all.

That's a most impressive amount of pork. I'll have to cook up some beans but I like to use sad, tiny, amounts of pork.

Yesterday I made some fried rice with Mexican chorizo and kim chee. Boy that was tasty. I used Noh Kim Chee powder to season it. There's a lot of possibilities with that stuff.

https://www.amazon.com/photos/shared...sLeJQqahW3YYPT

On Sat, 30 May 2020 11:56:04 -0500, "cshenk" > wrote:

>Don had snagged a large 10lb pork shoulder, prefrozen and put it in the
>freezer as it was. We defrosted it in the fridge for a few days and
>cut it down to more useful portions for us yesterday. The bones with a
>good amount of meat went in the crockpot.
>
>16oz dried black eye peas
>4oz dried large lima (butterbeans)
>all bone and a good amount of meat from 10lb pork shoulder
>2.5 TB dried minced garlic
>3 TB dried minced onion
>2 TB knorrs chicken bullion powder
>Water to cover plus 1 inch
>
>I started it about 20 hours ago on low. It's been on 'warm' for a few
>hours now (same temp now as the older ones had for 'low' and holds a
>bare simmer).
>
>Makes probably 20 1/2 cup servings so 10-12 with how we eat it, broth
>and all.

Black beans pretty good
red beans decant
Great northern beans decant
green beans decant
pinto beans pretty good

everything else is crap
At the bottom of the list though is black eye peas and lima/butter
beans

I am sure you recipe is delightful

... Just saying

--

____/~~~sine qua non~~~\____

On 2020-05-30 7:45 p.m., wrote:
> On Sat, 30 May 2020 11:56:04 -0500, "cshenk" > wrote:
>
>> Don had snagged a large 10lb pork shoulder, prefrozen and put it in the
>> freezer as it was. We defrosted it in the fridge for a few days and
>> cut it down to more useful portions for us yesterday. The bones with a
>> good amount of meat went in the crockpot.
>>
>> 16oz dried black eye peas
>> 4oz dried large lima (butterbeans)
>> all bone and a good amount of meat from 10lb pork shoulder
>> 2.5 TB dried minced garlic
>> 3 TB dried minced onion
>> 2 TB knorrs chicken bullion powder
>> Water to cover plus 1 inch
>>
>> I started it about 20 hours ago on low. It's been on 'warm' for a few
>> hours now (same temp now as the older ones had for 'low' and holds a
>> bare simmer).
>>
>> Makes probably 20 1/2 cup servings so 10-12 with how we eat it, broth
>> and all.
>
> Black beans pretty good
> red beans decant
> Great northern beans decant
> green beans decant
> pinto beans pretty good
>
> everything else is crap
> At the bottom of the list though is black eye peas and lima/butter
> beans
>
> I am sure you recipe is delightful
>
> .. Just saying
>
How do you decant beans?

"dsi1" wrote in message
...

On Saturday, May 30, 2020 at 6:56:12 AM UTC-10, cshenk wrote:
> Don had snagged a large 10lb pork shoulder, prefrozen and put it in the
> freezer as it was. We defrosted it in the fridge for a few days and
> cut it down to more useful portions for us yesterday. The bones with a
> good amount of meat went in the crockpot.
>
> 16oz dried black eye peas
> 4oz dried large lima (butterbeans)
> all bone and a good amount of meat from 10lb pork shoulder
> 2.5 TB dried minced garlic
> 3 TB dried minced onion
> 2 TB knorrs chicken bullion powder
> Water to cover plus 1 inch
>
> I started it about 20 hours ago on low. It's been on 'warm' for a few
> hours now (same temp now as the older ones had for 'low' and holds a
> bare simmer).
>
> Makes probably 20 1/2 cup servings so 10-12 with how we eat it, broth
> and all.

That's a most impressive amount of pork. I'll have to cook up some beans but
I like to use sad, tiny, amounts of pork.

Yesterday I made some fried rice with Mexican chorizo and kim chee. Boy that
was tasty. I used Noh Kim Chee powder to season it. There's a lot of
possibilities with that stuff.

https://www.amazon.com/photos/shared...sLeJQqahW3YYPT

====

It looks really good, but we could never eat it)) Without the spices
however ... <g>


--
This email has been checked for viruses by AVG.
https://www.avg.com

On Saturday, May 30, 2020 at 8:57:16 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, May 30, 2020 at 6:56:12 AM UTC-10, cshenk wrote:
> > Don had snagged a large 10lb pork shoulder, prefrozen and put it in the
> > freezer as it was. We defrosted it in the fridge for a few days and
> > cut it down to more useful portions for us yesterday. The bones with a
> > good amount of meat went in the crockpot.
> >
> > 16oz dried black eye peas
> > 4oz dried large lima (butterbeans)
> > all bone and a good amount of meat from 10lb pork shoulder
> > 2.5 TB dried minced garlic
> > 3 TB dried minced onion
> > 2 TB knorrs chicken bullion powder
> > Water to cover plus 1 inch
> >
> > I started it about 20 hours ago on low. It's been on 'warm' for a few
> > hours now (same temp now as the older ones had for 'low' and holds a
> > bare simmer).
> >
> > Makes probably 20 1/2 cup servings so 10-12 with how we eat it, broth
> > and all.
>
> That's a most impressive amount of pork. I'll have to cook up some beans but
> I like to use sad, tiny, amounts of pork.
>
> Yesterday I made some fried rice with Mexican chorizo and kim chee. Boy that
> was tasty. I used Noh Kim Chee powder to season it. There's a lot of
> possibilities with that stuff.
>
> https://www.amazon.com/photos/shared...sLeJQqahW3YYPT
>
> ====
>
> It looks really good, but we could never eat it)) Without the spices
> however ... <g>
>
>
> --
> This email has been checked for viruses by AVG.
> https://www.avg.com

I think it was the Koreans that taught the Hawaiians how to appreciate spicy foods. Of course, so did the Vietnamese, Thais, and Indians in later years.

For my wife's dinner tonight at work, I made loco moco. It's a bed rice with a hamburger patty. Gravy is poured over the rice and an egg is laid on top. I put some Hawaiian style kim chee on the side. Ya gotta have your veggies...

One day, everybody will be eating like this.

https://www.youtube.com/watch?v=6djLcXY_fnE

"dsi1" wrote in message
...

On Saturday, May 30, 2020 at 8:57:16 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, May 30, 2020 at 6:56:12 AM UTC-10, cshenk wrote:
> > Don had snagged a large 10lb pork shoulder, prefrozen and put it in the
> > freezer as it was. We defrosted it in the fridge for a few days and
> > cut it down to more useful portions for us yesterday. The bones with a
> > good amount of meat went in the crockpot.
> >
> > 16oz dried black eye peas
> > 4oz dried large lima (butterbeans)
> > all bone and a good amount of meat from 10lb pork shoulder
> > 2.5 TB dried minced garlic
> > 3 TB dried minced onion
> > 2 TB knorrs chicken bullion powder
> > Water to cover plus 1 inch
> >
> > I started it about 20 hours ago on low. It's been on 'warm' for a few
> > hours now (same temp now as the older ones had for 'low' and holds a
> > bare simmer).
> >
> > Makes probably 20 1/2 cup servings so 10-12 with how we eat it, broth
> > and all.
>
> That's a most impressive amount of pork. I'll have to cook up some beans
> but
> I like to use sad, tiny, amounts of pork.
>
> Yesterday I made some fried rice with Mexican chorizo and kim chee. Boy
> that
> was tasty. I used Noh Kim Chee powder to season it. There's a lot of
> possibilities with that stuff.
>
> https://www.amazon.com/photos/shared...sLeJQqahW3YYPT
>
> ====
>
> It looks really good, but we could never eat it)) Without the
> spices
> however ... <g>

I think it was the Koreans that taught the Hawaiians how to appreciate spicy
foods. Of course, so did the Vietnamese, Thais, and Indians in later years.

For my wife's dinner tonight at work, I made loco moco. It's a bed rice with
a hamburger patty. Gravy is poured over the rice and an egg is laid on top.
I put some Hawaiian style kim chee on the side. Ya gotta have your
veggies...

One day, everybody will be eating like this.

https://www.youtube.com/watch?v=6djLcXY_fnE

==

LOL As for spicy foods, I never had them growing up so I guess that
played a part.


--
This email has been checked for viruses by AVG.
https://www.avg.com

On Sat, 30 May 2020 19:58:47 -0600, graham > wrote:

>On 2020-05-30 7:45 p.m., wrote:
>> On Sat, 30 May 2020 11:56:04 -0500, "cshenk" > wrote:
>>
>>> Don had snagged a large 10lb pork shoulder, prefrozen and put it in the
>>> freezer as it was. We defrosted it in the fridge for a few days and
>>> cut it down to more useful portions for us yesterday. The bones with a
>>> good amount of meat went in the crockpot.
>>>
>>> 16oz dried black eye peas
>>> 4oz dried large lima (butterbeans)
>>> all bone and a good amount of meat from 10lb pork shoulder
>>> 2.5 TB dried minced garlic
>>> 3 TB dried minced onion
>>> 2 TB knorrs chicken bullion powder
>>> Water to cover plus 1 inch
>>>
>>> I started it about 20 hours ago on low. It's been on 'warm' for a few
>>> hours now (same temp now as the older ones had for 'low' and holds a
>>> bare simmer).
>>>
>>> Makes probably 20 1/2 cup servings so 10-12 with how we eat it, broth
>>> and all.
>>
>> Black beans pretty good
>> red beans decant
>> Great northern beans decant
>> green beans decant
>> pinto beans pretty good
>>
>> everything else is crap
>> At the bottom of the list though is black eye peas and lima/butter
>> beans
>>
>> I am sure you recipe is delightful
>>
>> .. Just saying
>>
>How do you decant beans?


It is a process that can only be done on tuesday

--

____/~~~sine qua non~~~\____

On Sat, 30 May 2020 19:58:47 -0600, graham > wrote:

>On 2020-05-30 7:45 p.m., wrote:
>> On Sat, 30 May 2020 11:56:04 -0500, "cshenk" > wrote:
>>
>>> Don had snagged a large 10lb pork shoulder, prefrozen and put it in the
>>> freezer as it was. We defrosted it in the fridge for a few days and
>>> cut it down to more useful portions for us yesterday. The bones with a
>>> good amount of meat went in the crockpot.
>>>
>>> 16oz dried black eye peas
>>> 4oz dried large lima (butterbeans)
>>> all bone and a good amount of meat from 10lb pork shoulder
>>> 2.5 TB dried minced garlic
>>> 3 TB dried minced onion
>>> 2 TB knorrs chicken bullion powder
>>> Water to cover plus 1 inch
>>>
>>> I started it about 20 hours ago on low. It's been on 'warm' for a few
>>> hours now (same temp now as the older ones had for 'low' and holds a
>>> bare simmer).
>>>
>>> Makes probably 20 1/2 cup servings so 10-12 with how we eat it, broth
>>> and all.
>>
>> Black beans pretty good
>> red beans decant
>> Great northern beans decant
>> green beans decant
>> pinto beans pretty good
>>
>> everything else is crap
>> At the bottom of the list though is black eye peas and lima/butter
>> beans
>>
>> I am sure you recipe is delightful
>>
>> .. Just saying
>>
>How do you decant beans?

Toilet.

On Sun, 31 May 2020 00:22:33 -0700 (PDT), dsi1
> wrote:

>On Saturday, May 30, 2020 at 8:57:16 PM UTC-10, Ophelia wrote:
>> "dsi1" wrote in message
>> ...
>>
>> On Saturday, May 30, 2020 at 6:56:12 AM UTC-10, cshenk wrote:
>> > Don had snagged a large 10lb pork shoulder, prefrozen and put it in the
>> > freezer as it was. We defrosted it in the fridge for a few days and
>> > cut it down to more useful portions for us yesterday. The bones with a
>> > good amount of meat went in the crockpot.
>> >
>> > 16oz dried black eye peas
>> > 4oz dried large lima (butterbeans)
>> > all bone and a good amount of meat from 10lb pork shoulder
>> > 2.5 TB dried minced garlic
>> > 3 TB dried minced onion
>> > 2 TB knorrs chicken bullion powder
>> > Water to cover plus 1 inch
>> >
>> > I started it about 20 hours ago on low. It's been on 'warm' for a few
>> > hours now (same temp now as the older ones had for 'low' and holds a
>> > bare simmer).
>> >
>> > Makes probably 20 1/2 cup servings so 10-12 with how we eat it, broth
>> > and all.
>>
>> That's a most impressive amount of pork. I'll have to cook up some beans but
>> I like to use sad, tiny, amounts of pork.
>>
>> Yesterday I made some fried rice with Mexican chorizo and kim chee. Boy that
>> was tasty. I used Noh Kim Chee powder to season it. There's a lot of
>> possibilities with that stuff.
>>
>> https://www.amazon.com/photos/shared...sLeJQqahW3YYPT
>>
>> ====
>>
>> It looks really good, but we could never eat it)) Without the spices
>> however ... <g>
>>
>>
>> --
>> This email has been checked for viruses by AVG.
>> https://www.avg.com
>
>I think it was the Koreans that taught the Hawaiians how to appreciate spicy foods.
>Of course, so did the Vietnamese, Thais, and Indians in later years.

Actually hot pepper came from the Americas.

On Saturday, May 30, 2020 at 10:20:20 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, May 30, 2020 at 8:57:16 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Saturday, May 30, 2020 at 6:56:12 AM UTC-10, cshenk wrote:
> > > Don had snagged a large 10lb pork shoulder, prefrozen and put it in the
> > > freezer as it was. We defrosted it in the fridge for a few days and
> > > cut it down to more useful portions for us yesterday. The bones with a
> > > good amount of meat went in the crockpot.
> > >
> > > 16oz dried black eye peas
> > > 4oz dried large lima (butterbeans)
> > > all bone and a good amount of meat from 10lb pork shoulder
> > > 2.5 TB dried minced garlic
> > > 3 TB dried minced onion
> > > 2 TB knorrs chicken bullion powder
> > > Water to cover plus 1 inch
> > >
> > > I started it about 20 hours ago on low. It's been on 'warm' for a few
> > > hours now (same temp now as the older ones had for 'low' and holds a
> > > bare simmer).
> > >
> > > Makes probably 20 1/2 cup servings so 10-12 with how we eat it, broth
> > > and all.
> >
> > That's a most impressive amount of pork. I'll have to cook up some beans
> > but
> > I like to use sad, tiny, amounts of pork.
> >
> > Yesterday I made some fried rice with Mexican chorizo and kim chee. Boy
> > that
> > was tasty. I used Noh Kim Chee powder to season it. There's a lot of
> > possibilities with that stuff.
> >
> > https://www.amazon.com/photos/shared...sLeJQqahW3YYPT
> >
> > ====
> >
> > It looks really good, but we could never eat it)) Without the
> > spices
> > however ... <g>
>
> I think it was the Koreans that taught the Hawaiians how to appreciate spicy
> foods. Of course, so did the Vietnamese, Thais, and Indians in later years.
>
> For my wife's dinner tonight at work, I made loco moco. It's a bed rice with
> a hamburger patty. Gravy is poured over the rice and an egg is laid on top.
> I put some Hawaiian style kim chee on the side. Ya gotta have your
> veggies...
>
> One day, everybody will be eating like this.
>
> https://www.youtube.com/watch?v=6djLcXY_fnE
>
> ==
>
> LOL As for spicy foods, I never had them growing up so I guess that
> played a part.
>
>
> --
> This email has been checked for viruses by AVG.
> https://www.avg.com

I never ate spicy foods while growing up either. These days, I like food that has a little kick. Beats me why that is. Here's the real picture of a loco moco. The dish was invented by a little old Japanese lady that had a diner in Hawaii. She needed a cheap food item that the kids could afford after a day of surfing. She pretty much nailed that one. The rest is history.

https://www.amazon.com/photos/shared...NNjK_VVadoApHq

On Sunday, May 31, 2020 at 3:37:07 AM UTC-10, Sheldon wrote:
> On Sun, 31 May 2020 00:22:33 -0700 (PDT), dsi1
> > wrote:
>
> >On Saturday, May 30, 2020 at 8:57:16 PM UTC-10, Ophelia wrote:
> >> "dsi1" wrote in message
> >> ...
> >>
> >> On Saturday, May 30, 2020 at 6:56:12 AM UTC-10, cshenk wrote:
> >> > Don had snagged a large 10lb pork shoulder, prefrozen and put it in the
> >> > freezer as it was. We defrosted it in the fridge for a few days and
> >> > cut it down to more useful portions for us yesterday. The bones with a
> >> > good amount of meat went in the crockpot.
> >> >
> >> > 16oz dried black eye peas
> >> > 4oz dried large lima (butterbeans)
> >> > all bone and a good amount of meat from 10lb pork shoulder
> >> > 2.5 TB dried minced garlic
> >> > 3 TB dried minced onion
> >> > 2 TB knorrs chicken bullion powder
> >> > Water to cover plus 1 inch
> >> >
> >> > I started it about 20 hours ago on low. It's been on 'warm' for a few
> >> > hours now (same temp now as the older ones had for 'low' and holds a
> >> > bare simmer).
> >> >
> >> > Makes probably 20 1/2 cup servings so 10-12 with how we eat it, broth
> >> > and all.
> >>
> >> That's a most impressive amount of pork. I'll have to cook up some beans but
> >> I like to use sad, tiny, amounts of pork.
> >>
> >> Yesterday I made some fried rice with Mexican chorizo and kim chee. Boy that
> >> was tasty. I used Noh Kim Chee powder to season it. There's a lot of
> >> possibilities with that stuff.
> >>
> >> https://www.amazon.com/photos/shared...sLeJQqahW3YYPT
> >>
> >> ====
> >>
> >> It looks really good, but we could never eat it)) Without the spices
> >> however ... <g>
> >>
> >>
> >> --
> >> This email has been checked for viruses by AVG.
> >> https://www.avg.com
> >
> >I think it was the Koreans that taught the Hawaiians how to appreciate spicy foods.
> >Of course, so did the Vietnamese, Thais, and Indians in later years.
>
> Actually hot pepper came from the Americas.

I get mine from the Korean market.

On Sun, 31 May 2020 09:56:04 -0700 (PDT), dsi1
> wrote:

>On Sunday, May 31, 2020 at 3:37:07 AM UTC-10, Sheldon wrote:
>> On Sun, 31 May 2020 00:22:33 -0700 (PDT), dsi1
>> > wrote:
>>
>> >On Saturday, May 30, 2020 at 8:57:16 PM UTC-10, Ophelia wrote:
>> >> "dsi1" wrote in message
>> >> ...
>> >>
>> >> On Saturday, May 30, 2020 at 6:56:12 AM UTC-10, cshenk wrote:
>> >> > Don had snagged a large 10lb pork shoulder, prefrozen and put it in the
>> >> > freezer as it was. We defrosted it in the fridge for a few days and
>> >> > cut it down to more useful portions for us yesterday. The bones with a
>> >> > good amount of meat went in the crockpot.
>> >> >
>> >> > 16oz dried black eye peas
>> >> > 4oz dried large lima (butterbeans)
>> >> > all bone and a good amount of meat from 10lb pork shoulder
>> >> > 2.5 TB dried minced garlic
>> >> > 3 TB dried minced onion
>> >> > 2 TB knorrs chicken bullion powder
>> >> > Water to cover plus 1 inch
>> >> >
>> >> > I started it about 20 hours ago on low. It's been on 'warm' for a few
>> >> > hours now (same temp now as the older ones had for 'low' and holds a
>> >> > bare simmer).
>> >> >
>> >> > Makes probably 20 1/2 cup servings so 10-12 with how we eat it, broth
>> >> > and all.
>> >>
>> >> That's a most impressive amount of pork. I'll have to cook up some beans but
>> >> I like to use sad, tiny, amounts of pork.
>> >>
>> >> Yesterday I made some fried rice with Mexican chorizo and kim chee. Boy that
>> >> was tasty. I used Noh Kim Chee powder to season it. There's a lot of
>> >> possibilities with that stuff.
>> >>
>> >> https://www.amazon.com/photos/shared...sLeJQqahW3YYPT
>> >>
>> >> ====
>> >>
>> >> It looks really good, but we could never eat it)) Without the spices
>> >> however ... <g>
>> >>
>> >>
>> >> --
>> >> This email has been checked for viruses by AVG.
>> >> https://www.avg.com
>> >
>> >I think it was the Koreans that taught the Hawaiians how to appreciate spicy foods.
>> >Of course, so did the Vietnamese, Thais, and Indians in later years.
>>
>> Actually hot pepper came from the Americas.
>
>I get mine from the Korean market.

The Korean market is where you got slant eye syphlis.

Ophelia wrote:
> LOL As for spicy foods, I never had them growing up so I guess that
> played a part.

When I was growing up, I never had spicy food.
Dad didn't like it and Mom cooked for Dad.
Us kids got to eat whatever Dad liked.
He was our God back then. His rules only.

He also insisted on all meat cooked very well done.
Steak back then was thin and tough like shoe-leather.
That's when I fell in love with A-1 steak sauce.
Every bite of steak was smothered in the sauce.

And even though we lived by fresh seafood most times,
the only seafood ever served was frozen and breaded
fish sticks from the grocery store. Usually drowned
in ketchup.

Once I finally left home (right before age 20) did
I discover the real world of good food.

dsi1 wrote:

> On Saturday, May 30, 2020 at 6:56:12 AM UTC-10, cshenk wrote:
> > Don had snagged a large 10lb pork shoulder, prefrozen and put it in
> > the freezer as it was. We defrosted it in the fridge for a few
> > days and cut it down to more useful portions for us yesterday. The
> > bones with a good amount of meat went in the crockpot.
> >
> > 16oz dried black eye peas
> > 4oz dried large lima (butterbeans)
> > all bone and a good amount of meat from 10lb pork shoulder
> > 2.5 TB dried minced garlic
> > 3 TB dried minced onion
> > 2 TB knorrs chicken bullion powder
> > Water to cover plus 1 inch
> >
> > I started it about 20 hours ago on low. It's been on 'warm' for a
> > few hours now (same temp now as the older ones had for 'low' and
> > holds a bare simmer).
> >
> > Makes probably 20 1/2 cup servings so 10-12 with how we eat it,
> > broth and all.
>
> That's a most impressive amount of pork. I'll have to cook up some
> beans but I like to use sad, tiny, amounts of pork.
>

Ah but there are many ways to make them! This one is the meaty type.
I'm guessing it was 2lbs of meat and 1.5 of bone? The rest of the meat
is tucked way with 1lb or so of it reserved for the smoker.


> Yesterday I made some fried rice with Mexican chorizo and kim chee.
> Boy that was tasty. I used Noh Kim Chee powder to season it. There's
> a lot of possibilities with that stuff.
>
>
https://www.amazon.com/photos/shared...sLeJQqahW3YYPT


I'm going to look for the Noh Kimchee powder. I'd like to try it out.
It's apt to be at Asain American Grocery (same one you hear me mention
a lot). It's about mid-way between me and Gary, I think. A bit far
for his usual shopping habits from what he's said but only about 10
minutes for it seems both of us.

I suspect portuguese sausage would be better there than Mexican Chiorzo
but it looked good!

Ophelia wrote:

>
>
> "dsi1" wrote in message
> ...
>
> On Saturday, May 30, 2020 at 8:57:16 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Saturday, May 30, 2020 at 6:56:12 AM UTC-10, cshenk wrote:
> >> Don had snagged a large 10lb pork shoulder, prefrozen and put it
> in the >> freezer as it was. We defrosted it in the fridge for a few
> days and >> cut it down to more useful portions for us yesterday.
> The bones with a >> good amount of meat went in the crockpot.
> > >
> >> 16oz dried black eye peas
> >> 4oz dried large lima (butterbeans)
> >> all bone and a good amount of meat from 10lb pork shoulder
> >> 2.5 TB dried minced garlic
> >> 3 TB dried minced onion
> >> 2 TB knorrs chicken bullion powder
> >> Water to cover plus 1 inch
> > >
> >> I started it about 20 hours ago on low. It's been on 'warm' for a
> few >> hours now (same temp now as the older ones had for 'low' and
> holds a >> bare simmer).
> > >
> >> Makes probably 20 1/2 cup servings so 10-12 with how we eat it,
> broth >> and all.
> >
> > That's a most impressive amount of pork. I'll have to cook up some
> > beans but I like to use sad, tiny, amounts of pork.
> >
> > Yesterday I made some fried rice with Mexican chorizo and kim chee.
> > Boy that was tasty. I used Noh Kim Chee powder to season it.
> > There's a lot of possibilities with that stuff.
> >
> >
https://www.amazon.com/photos/shared...sLeJQqahW3YYPT
> >
> > ====
> >
> > It looks really good, but we could never eat it)) Without the
> > spices however ... <g>
>
> I think it was the Koreans that taught the Hawaiians how to
> appreciate spicy foods. Of course, so did the Vietnamese, Thais, and
> Indians in later years.
>
> For my wife's dinner tonight at work, I made loco moco. It's a bed
> rice with a hamburger patty. Gravy is poured over the rice and an egg
> is laid on top. I put some Hawaiian style kim chee on the side. Ya
> gotta have your veggies...
>
> One day, everybody will be eating like this.
>
> https://www.youtube.com/watch?v=6djLcXY_fnE
>
> ==
>
> LOL As for spicy foods, I never had them growing up so I guess that
> played a part.

It's ok Ophelia,

I use lots of savory spicing, but when it comes to 'heat' I'm generally
medium to mild.

wrote:

> On Sat, 30 May 2020 11:56:04 -0500, "cshenk" > wrote:
>
> > Don had snagged a large 10lb pork shoulder, prefrozen and put it in
> > the freezer as it was. We defrosted it in the fridge for a few
> > days and cut it down to more useful portions for us yesterday. The
> > bones with a good amount of meat went in the crockpot.
> >
> > 16oz dried black eye peas
> > 4oz dried large lima (butterbeans)
> > all bone and a good amount of meat from 10lb pork shoulder
> > 2.5 TB dried minced garlic
> > 3 TB dried minced onion
> > 2 TB knorrs chicken bullion powder
> > Water to cover plus 1 inch
> >
> > I started it about 20 hours ago on low. It's been on 'warm' for a
> > few hours now (same temp now as the older ones had for 'low' and
> > holds a bare simmer).
> >
> > Makes probably 20 1/2 cup servings so 10-12 with how we eat it,
> > broth and all.
>
> Black beans pretty good
> red beans decant
> Great northern beans decant
> green beans decant
> pinto beans pretty good
>
> everything else is crap
> At the bottom of the list though is black eye peas and lima/butter
> beans
>
> I am sure you recipe is delightful
>
> .. Just saying

LOL CK, I take it you aren't into butter beans or Black Eyed peas....

On Sunday, May 31, 2020 at 1:54:41 PM UTC-4, Gary wrote:
> Ophelia wrote:
> > LOL As for spicy foods, I never had them growing up so I guess that
> > played a part.
>
> When I was growing up, I never had spicy food.

It did not figure much in my diet growing up. The exception was those
little bags of pork rinds with the packet of Tabasco sauce in them.
And cocktail sauce, which I made with a ton of horseradish.

Once I got out on my own, I started seeking out stuff I'd never eaten
before. It wasn't long before I embraced Mexican, Indian, and Thai
food. For a while, I was one of those "No food is too hot for me"
people. Now my digestive tract has other ideas, but I still like
an occasional fiery meal. For lunch, so the GERD is manageable.

Cindy Hamilton

On Sunday, May 31, 2020 at 8:05:39 AM UTC-10, cshenk wrote:
> dsi1 wrote:
>
> > On Saturday, May 30, 2020 at 6:56:12 AM UTC-10, cshenk wrote:
> > > Don had snagged a large 10lb pork shoulder, prefrozen and put it in
> > > the freezer as it was. We defrosted it in the fridge for a few
> > > days and cut it down to more useful portions for us yesterday. The
> > > bones with a good amount of meat went in the crockpot.
> > >
> > > 16oz dried black eye peas
> > > 4oz dried large lima (butterbeans)
> > > all bone and a good amount of meat from 10lb pork shoulder
> > > 2.5 TB dried minced garlic
> > > 3 TB dried minced onion
> > > 2 TB knorrs chicken bullion powder
> > > Water to cover plus 1 inch
> > >
> > > I started it about 20 hours ago on low. It's been on 'warm' for a
> > > few hours now (same temp now as the older ones had for 'low' and
> > > holds a bare simmer).
> > >
> > > Makes probably 20 1/2 cup servings so 10-12 with how we eat it,
> > > broth and all.
> >
> > That's a most impressive amount of pork. I'll have to cook up some
> > beans but I like to use sad, tiny, amounts of pork.
> >
>
> Ah but there are many ways to make them! This one is the meaty type.
> I'm guessing it was 2lbs of meat and 1.5 of bone? The rest of the meat
> is tucked way with 1lb or so of it reserved for the smoker.
>
>
> > Yesterday I made some fried rice with Mexican chorizo and kim chee.
> > Boy that was tasty. I used Noh Kim Chee powder to season it. There's
> > a lot of possibilities with that stuff.
> >
> >
> https://www.amazon.com/photos/shared...sLeJQqahW3YYPT
>
>
> I'm going to look for the Noh Kimchee powder. I'd like to try it out.
> It's apt to be at Asain American Grocery (same one you hear me mention
> a lot). It's about mid-way between me and Gary, I think. A bit far
> for his usual shopping habits from what he's said but only about 10
> minutes for it seems both of us.
>
> I suspect portuguese sausage would be better there than Mexican Chiorzo
> but it looked good!

Chorizo is not eaten much here but I think that it might be popular in the future - all we need is more Mexicans coming here to live. The one I got was pretty good although I suspect it was made with cow cheeks. There were a few funky white parts in it which could be salivary glands or lymph node. It was tasty enough though. My understanding is the cow cheeks are very good when cooked properly. Maybe it'll be the next trendy piece of the cow.

https://www.recipetineats.com/slow-c...e-beef-cheeks/

https://www.recipetineats.com/slow-c...e-beef-cheeks/

dsi1 wrote:

> On Sunday, May 31, 2020 at 8:05:39 AM UTC-10, cshenk wrote:
> > dsi1 wrote:
> >
> > > On Saturday, May 30, 2020 at 6:56:12 AM UTC-10, cshenk wrote:
> > > > Don had snagged a large 10lb pork shoulder, prefrozen and put it in
> > > > the freezer as it was. We defrosted it in the fridge for a few
> > > > days and cut it down to more useful portions for us yesterday. The
> > > > bones with a good amount of meat went in the crockpot.
> > > >
> > > > 16oz dried black eye peas
> > > > 4oz dried large lima (butterbeans)
> > > > all bone and a good amount of meat from 10lb pork shoulder
> > > > 2.5 TB dried minced garlic
> > > > 3 TB dried minced onion
> > > > 2 TB knorrs chicken bullion powder
> > > > Water to cover plus 1 inch
> > > >
> > > > I started it about 20 hours ago on low. It's been on 'warm' for a
> > > > few hours now (same temp now as the older ones had for 'low' and
> > > > holds a bare simmer).
> > > >
> > > > Makes probably 20 1/2 cup servings so 10-12 with how we eat it,
> > > > broth and all.
> > >
> > > That's a most impressive amount of pork. I'll have to cook up some
> > > beans but I like to use sad, tiny, amounts of pork.
> > >
> >
> > Ah but there are many ways to make them! This one is the meaty type.
> > I'm guessing it was 2lbs of meat and 1.5 of bone? The rest of the meat
> > is tucked way with 1lb or so of it reserved for the smoker.
> >
> >
> > > Yesterday I made some fried rice with Mexican chorizo and kim chee.
> > > Boy that was tasty. I used Noh Kim Chee powder to season it. There's
> > > a lot of possibilities with that stuff.
> > >
> > >
> > https://www.amazon.com/photos/shared...sLeJQqahW3YYPT
> >
> >
> > I'm going to look for the Noh Kimchee powder. I'd like to try it out.
> > It's apt to be at Asain American Grocery (same one you hear me mention
> > a lot). It's about mid-way between me and Gary, I think. A bit far
> > for his usual shopping habits from what he's said but only about 10
> > minutes for it seems both of us.
> >
> > I suspect portuguese sausage would be better there than Mexican Chiorzo
> > but it looked good!
>
> Chorizo is not eaten much here but I think that it might be popular in the future - all we need is more Mexicans coming here to live. The one I got was pretty good although I suspect it was made with cow cheeks. There were a few funky white parts in it which could be salivary glands or lymph node. It was tasty enough though. My understanding is the cow cheeks are very good when cooked properly. Maybe it'll be the next trendy piece of the cow.
>
> https://www.recipetineats.com/slow-c...e-beef-cheeks/
>
> https://www.recipetineats.com/slow-c...e-beef-cheeks/


Never had a chorizo that didn't cause me heartburn, gas and gave me the shitz...

--
Best
Greg

On Sun, 31 May 2020 09:37:03 -0400, Sheldon Martin >
wrote:

>On Sun, 31 May 2020 00:22:33 -0700 (PDT), dsi1
> wrote:
>
>>I think it was the Koreans that taught the Hawaiians how to appreciate spicy foods.
>>Of course, so did the Vietnamese, Thais, and Indians in later years.
>
>Actually hot pepper came from the Americas.

Yes, you'd almost forget that seeing how Asians are all over them.

On Sun, 31 May 2020 13:24:24 -0500, "cshenk" > wrote:

wrote:
>
>> On Sat, 30 May 2020 11:56:04 -0500, "cshenk" > wrote:
>>
>> > Don had snagged a large 10lb pork shoulder, prefrozen and put it in
>> > the freezer as it was. We defrosted it in the fridge for a few
>> > days and cut it down to more useful portions for us yesterday. The
>> > bones with a good amount of meat went in the crockpot.
>> >
>> > 16oz dried black eye peas
>> > 4oz dried large lima (butterbeans)
>> > all bone and a good amount of meat from 10lb pork shoulder
>> > 2.5 TB dried minced garlic
>> > 3 TB dried minced onion
>> > 2 TB knorrs chicken bullion powder
>> > Water to cover plus 1 inch
>> >
>> > I started it about 20 hours ago on low. It's been on 'warm' for a
>> > few hours now (same temp now as the older ones had for 'low' and
>> > holds a bare simmer).
>> >
>> > Makes probably 20 1/2 cup servings so 10-12 with how we eat it,
>> > broth and all.
>>
>> Black beans pretty good
>> red beans decant
>> Great northern beans decant
>> green beans decant
>> pinto beans pretty good
>>
>> everything else is crap
>> At the bottom of the list though is black eye peas and lima/butter
>> beans
>>
>> I am sure you recipe is delightful
>>
>> .. Just saying
>
>LOL CK, I take it you aren't into butter beans or Black Eyed peas....

Yet, this is kinda catchy:
<https://www.youtube.com/watch?v=KRzMtlZjXpU>

"dsi1" wrote in message
...

On Saturday, May 30, 2020 at 10:20:20 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, May 30, 2020 at 8:57:16 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Saturday, May 30, 2020 at 6:56:12 AM UTC-10, cshenk wrote:
> > > Don had snagged a large 10lb pork shoulder, prefrozen and put it in
> > > the
> > > freezer as it was. We defrosted it in the fridge for a few days and
> > > cut it down to more useful portions for us yesterday. The bones with
> > > a
> > > good amount of meat went in the crockpot.
> > >
> > > 16oz dried black eye peas
> > > 4oz dried large lima (butterbeans)
> > > all bone and a good amount of meat from 10lb pork shoulder
> > > 2.5 TB dried minced garlic
> > > 3 TB dried minced onion
> > > 2 TB knorrs chicken bullion powder
> > > Water to cover plus 1 inch
> > >
> > > I started it about 20 hours ago on low. It's been on 'warm' for a few
> > > hours now (same temp now as the older ones had for 'low' and holds a
> > > bare simmer).
> > >
> > > Makes probably 20 1/2 cup servings so 10-12 with how we eat it, broth
> > > and all.
> >
> > That's a most impressive amount of pork. I'll have to cook up some beans
> > but
> > I like to use sad, tiny, amounts of pork.
> >
> > Yesterday I made some fried rice with Mexican chorizo and kim chee. Boy
> > that
> > was tasty. I used Noh Kim Chee powder to season it. There's a lot of
> > possibilities with that stuff.
> >
> > https://www.amazon.com/photos/shared...sLeJQqahW3YYPT
> >
> > ====
> >
> > It looks really good, but we could never eat it)) Without the
> > spices
> > however ... <g>
>
> I think it was the Koreans that taught the Hawaiians how to appreciate
> spicy
> foods. Of course, so did the Vietnamese, Thais, and Indians in later
> years.
>
> For my wife's dinner tonight at work, I made loco moco. It's a bed rice
> with
> a hamburger patty. Gravy is poured over the rice and an egg is laid on
> top.
> I put some Hawaiian style kim chee on the side. Ya gotta have your
> veggies...
>
> One day, everybody will be eating like this.
>
> https://www.youtube.com/watch?v=6djLcXY_fnE
>
> ==
>
> LOL As for spicy foods, I never had them growing up so I guess that
> played a part.

I never ate spicy foods while growing up either. These days, I like food
that has a little kick. Beats me why that is. Here's the real picture of a
loco moco. The dish was invented by a little old Japanese lady that had a
diner in Hawaii. She needed a cheap food item that the kids could afford
after a day of surfing. She pretty much nailed that one. The rest is
history.

https://www.amazon.com/photos/shared...NNjK_VVadoApHq

====

What is in that bowl? I don't know what loco moco is)



--
This email has been checked for viruses by AVG.
https://www.avg.com

"Gary" wrote in message ...

Ophelia wrote:
> LOL As for spicy foods, I never had them growing up so I guess that
> played a part.

When I was growing up, I never had spicy food.
Dad didn't like it and Mom cooked for Dad.
Us kids got to eat whatever Dad liked.
He was our God back then. His rules only.

He also insisted on all meat cooked very well done.
Steak back then was thin and tough like shoe-leather.
That's when I fell in love with A-1 steak sauce.
Every bite of steak was smothered in the sauce.

And even though we lived by fresh seafood most times,
the only seafood ever served was frozen and breaded
fish sticks from the grocery store. Usually drowned
in ketchup.

Once I finally left home (right before age 20) did
I discover the real world of good food.

===

Well I am very pleased you are happy with it) I left home when I got
married. D. was in the Military and we went off to Malta for 4 years. I
didn't get any spicy food there. It was mostly Italian. After that I had
become used to NO spicy stuff, so I don't look at it any more) Anyway D.
doesn't like it ... so that is the end of that LOL



--
This email has been checked for viruses by AVG.
https://www.avg.com

"cshenk" wrote in message
...

Ophelia wrote:

>
>
> "dsi1" wrote in message
> ...
>
> On Saturday, May 30, 2020 at 8:57:16 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Saturday, May 30, 2020 at 6:56:12 AM UTC-10, cshenk wrote:
> >> Don had snagged a large 10lb pork shoulder, prefrozen and put it
> in the >> freezer as it was. We defrosted it in the fridge for a few
> days and >> cut it down to more useful portions for us yesterday.
> The bones with a >> good amount of meat went in the crockpot.
> > >
> >> 16oz dried black eye peas
> >> 4oz dried large lima (butterbeans)
> >> all bone and a good amount of meat from 10lb pork shoulder
> >> 2.5 TB dried minced garlic
> >> 3 TB dried minced onion
> >> 2 TB knorrs chicken bullion powder
> >> Water to cover plus 1 inch
> > >
> >> I started it about 20 hours ago on low. It's been on 'warm' for a
> few >> hours now (same temp now as the older ones had for 'low' and
> holds a >> bare simmer).
> > >
> >> Makes probably 20 1/2 cup servings so 10-12 with how we eat it,
> broth >> and all.
> >
> > That's a most impressive amount of pork. I'll have to cook up some
> > beans but I like to use sad, tiny, amounts of pork.
> >
> > Yesterday I made some fried rice with Mexican chorizo and kim chee.
> > Boy that was tasty. I used Noh Kim Chee powder to season it.
> > There's a lot of possibilities with that stuff.
> >
> >
https://www.amazon.com/photos/shared...sLeJQqahW3YYPT
> >
> > ====
> >
> > It looks really good, but we could never eat it)) Without the
> > spices however ... <g>
>
> I think it was the Koreans that taught the Hawaiians how to
> appreciate spicy foods. Of course, so did the Vietnamese, Thais, and
> Indians in later years.
>
> For my wife's dinner tonight at work, I made loco moco. It's a bed
> rice with a hamburger patty. Gravy is poured over the rice and an egg
> is laid on top. I put some Hawaiian style kim chee on the side. Ya
> gotta have your veggies...
>
> One day, everybody will be eating like this.
>
> https://www.youtube.com/watch?v=6djLcXY_fnE
>
> ==
>
> LOL As for spicy foods, I never had them growing up so I guess that
> played a part.

It's ok Ophelia,

I use lots of savory spicing, but when it comes to 'heat' I'm generally
medium to mild.

==

So long as you enjoy)



--
This email has been checked for viruses by AVG.
https://www.avg.com

On Sunday, May 31, 2020 at 10:05:45 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, May 30, 2020 at 10:20:20 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Saturday, May 30, 2020 at 8:57:16 PM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Saturday, May 30, 2020 at 6:56:12 AM UTC-10, cshenk wrote:
> > > > Don had snagged a large 10lb pork shoulder, prefrozen and put it in
> > > > the
> > > > freezer as it was. We defrosted it in the fridge for a few days and
> > > > cut it down to more useful portions for us yesterday. The bones with
> > > > a
> > > > good amount of meat went in the crockpot.
> > > >
> > > > 16oz dried black eye peas
> > > > 4oz dried large lima (butterbeans)
> > > > all bone and a good amount of meat from 10lb pork shoulder
> > > > 2.5 TB dried minced garlic
> > > > 3 TB dried minced onion
> > > > 2 TB knorrs chicken bullion powder
> > > > Water to cover plus 1 inch
> > > >
> > > > I started it about 20 hours ago on low. It's been on 'warm' for a few
> > > > hours now (same temp now as the older ones had for 'low' and holds a
> > > > bare simmer).
> > > >
> > > > Makes probably 20 1/2 cup servings so 10-12 with how we eat it, broth
> > > > and all.
> > >
> > > That's a most impressive amount of pork. I'll have to cook up some beans
> > > but
> > > I like to use sad, tiny, amounts of pork.
> > >
> > > Yesterday I made some fried rice with Mexican chorizo and kim chee. Boy
> > > that
> > > was tasty. I used Noh Kim Chee powder to season it. There's a lot of
> > > possibilities with that stuff.
> > >
> > > https://www.amazon.com/photos/shared...sLeJQqahW3YYPT
> > >
> > > ====
> > >
> > > It looks really good, but we could never eat it)) Without the
> > > spices
> > > however ... <g>
> >
> > I think it was the Koreans that taught the Hawaiians how to appreciate
> > spicy
> > foods. Of course, so did the Vietnamese, Thais, and Indians in later
> > years.
> >
> > For my wife's dinner tonight at work, I made loco moco. It's a bed rice
> > with
> > a hamburger patty. Gravy is poured over the rice and an egg is laid on
> > top.
> > I put some Hawaiian style kim chee on the side. Ya gotta have your
> > veggies...
> >
> > One day, everybody will be eating like this.
> >
> > https://www.youtube.com/watch?v=6djLcXY_fnE
> >
> > ==
> >
> > LOL As for spicy foods, I never had them growing up so I guess that
> > played a part.
>
> I never ate spicy foods while growing up either. These days, I like food
> that has a little kick. Beats me why that is. Here's the real picture of a
> loco moco. The dish was invented by a little old Japanese lady that had a
> diner in Hawaii. She needed a cheap food item that the kids could afford
> after a day of surfing. She pretty much nailed that one. The rest is
> history.
>
> https://www.amazon.com/photos/shared...NNjK_VVadoApHq
>
> ====
>
> What is in that bowl? I don't know what loco moco is)
>
>
>
> --
> This email has been checked for viruses by AVG.
> https://www.avg.com

It's a dish that you can easily make. Set some steaming hot rice on a plate, top with a fried hamburger patty, pour some brown gravy on top and finish with a crown of fried egg - preferably over easy. That's it, you have a loco moco. How can such a simple thing be so sublime? It's a mystery.

https://www.youtube.com/watch?v=_gA1EGv_a8U

"dsi1" wrote in message
...

On Sunday, May 31, 2020 at 10:05:45 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, May 30, 2020 at 10:20:20 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Saturday, May 30, 2020 at 8:57:16 PM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Saturday, May 30, 2020 at 6:56:12 AM UTC-10, cshenk wrote:
> > > > Don had snagged a large 10lb pork shoulder, prefrozen and put it in
> > > > the
> > > > freezer as it was. We defrosted it in the fridge for a few days and
> > > > cut it down to more useful portions for us yesterday. The bones
> > > > with
> > > > a
> > > > good amount of meat went in the crockpot.
> > > >
> > > > 16oz dried black eye peas
> > > > 4oz dried large lima (butterbeans)
> > > > all bone and a good amount of meat from 10lb pork shoulder
> > > > 2.5 TB dried minced garlic
> > > > 3 TB dried minced onion
> > > > 2 TB knorrs chicken bullion powder
> > > > Water to cover plus 1 inch
> > > >
> > > > I started it about 20 hours ago on low. It's been on 'warm' for a
> > > > few
> > > > hours now (same temp now as the older ones had for 'low' and holds a
> > > > bare simmer).
> > > >
> > > > Makes probably 20 1/2 cup servings so 10-12 with how we eat it,
> > > > broth
> > > > and all.
> > >
> > > That's a most impressive amount of pork. I'll have to cook up some
> > > beans
> > > but
> > > I like to use sad, tiny, amounts of pork.
> > >
> > > Yesterday I made some fried rice with Mexican chorizo and kim chee.
> > > Boy
> > > that
> > > was tasty. I used Noh Kim Chee powder to season it. There's a lot of
> > > possibilities with that stuff.
> > >
> > > https://www.amazon.com/photos/shared...sLeJQqahW3YYPT
> > >
> > > ====
> > >
> > > It looks really good, but we could never eat it)) Without the
> > > spices
> > > however ... <g>
> >
> > I think it was the Koreans that taught the Hawaiians how to appreciate
> > spicy
> > foods. Of course, so did the Vietnamese, Thais, and Indians in later
> > years.
> >
> > For my wife's dinner tonight at work, I made loco moco. It's a bed rice
> > with
> > a hamburger patty. Gravy is poured over the rice and an egg is laid on
> > top.
> > I put some Hawaiian style kim chee on the side. Ya gotta have your
> > veggies...
> >
> > One day, everybody will be eating like this.
> >
> > https://www.youtube.com/watch?v=6djLcXY_fnE
> >
> > ==
> >
> > LOL As for spicy foods, I never had them growing up so I guess that
> > played a part.
>
> I never ate spicy foods while growing up either. These days, I like food
> that has a little kick. Beats me why that is. Here's the real picture of a
> loco moco. The dish was invented by a little old Japanese lady that had a
> diner in Hawaii. She needed a cheap food item that the kids could afford
> after a day of surfing. She pretty much nailed that one. The rest is
> history.
>
> https://www.amazon.com/photos/shared...NNjK_VVadoApHq
>
> ====
>
> What is in that bowl? I don't know what loco moco is)
>
>
>
> --
> This email has been checked for viruses by AVG.
> https://www.avg.com

It's a dish that you can easily make. Set some steaming hot rice on a plate,
top with a fried hamburger patty, pour some brown gravy on top and finish
with a crown of fried egg - preferably over easy. That's it, you have a loco
moco. How can such a simple thing be so sublime? It's a mystery.

https://www.youtube.com/watch?v=_gA1EGv_a8U

===

LOL well I could do everything ... except the 'loco moco' )

On Sunday, May 31, 2020 at 9:46:46 AM UTC-10, GM wrote:
> dsi1 wrote:
>
> > On Sunday, May 31, 2020 at 8:05:39 AM UTC-10, cshenk wrote:
> > > dsi1 wrote:
> > >
> > > > On Saturday, May 30, 2020 at 6:56:12 AM UTC-10, cshenk wrote:
> > > > > Don had snagged a large 10lb pork shoulder, prefrozen and put it in
> > > > > the freezer as it was. We defrosted it in the fridge for a few
> > > > > days and cut it down to more useful portions for us yesterday. The
> > > > > bones with a good amount of meat went in the crockpot.
> > > > >
> > > > > 16oz dried black eye peas
> > > > > 4oz dried large lima (butterbeans)
> > > > > all bone and a good amount of meat from 10lb pork shoulder
> > > > > 2.5 TB dried minced garlic
> > > > > 3 TB dried minced onion
> > > > > 2 TB knorrs chicken bullion powder
> > > > > Water to cover plus 1 inch
> > > > >
> > > > > I started it about 20 hours ago on low. It's been on 'warm' for a
> > > > > few hours now (same temp now as the older ones had for 'low' and
> > > > > holds a bare simmer).
> > > > >
> > > > > Makes probably 20 1/2 cup servings so 10-12 with how we eat it,
> > > > > broth and all.
> > > >
> > > > That's a most impressive amount of pork. I'll have to cook up some
> > > > beans but I like to use sad, tiny, amounts of pork.
> > > >
> > >
> > > Ah but there are many ways to make them! This one is the meaty type.
> > > I'm guessing it was 2lbs of meat and 1.5 of bone? The rest of the meat
> > > is tucked way with 1lb or so of it reserved for the smoker.
> > >
> > >
> > > > Yesterday I made some fried rice with Mexican chorizo and kim chee.
> > > > Boy that was tasty. I used Noh Kim Chee powder to season it. There's
> > > > a lot of possibilities with that stuff.
> > > >
> > > >
> > > https://www.amazon.com/photos/shared...sLeJQqahW3YYPT
> > >
> > >
> > > I'm going to look for the Noh Kimchee powder. I'd like to try it out..
> > > It's apt to be at Asain American Grocery (same one you hear me mention
> > > a lot). It's about mid-way between me and Gary, I think. A bit far
> > > for his usual shopping habits from what he's said but only about 10
> > > minutes for it seems both of us.
> > >
> > > I suspect portuguese sausage would be better there than Mexican Chiorzo
> > > but it looked good!
> >
> > Chorizo is not eaten much here but I think that it might be popular in the future - all we need is more Mexicans coming here to live. The one I got was pretty good although I suspect it was made with cow cheeks. There were a few funky white parts in it which could be salivary glands or lymph node. It was tasty enough though. My understanding is the cow cheeks are very good when cooked properly. Maybe it'll be the next trendy piece of the cow.
> >
> > https://www.recipetineats.com/slow-c...e-beef-cheeks/
> >
> > https://www.recipetineats.com/slow-c...e-beef-cheeks/
>
>
> Never had a chorizo that didn't cause me heartburn, gas and gave me the shitz...
>
> --
> Best
> Greg

Mexican chorizo is not for sissies - better stick with Wonder Bread and apple sauce.