Pan-seared chuckeye steak cooked in a small cast iron skillet,
parsley-ed potatoes and steamed from frozen baby peas.

I season the steak well with flaked salt, a sprinkling of ground black
pepper and garlic powder a couple of days before I cook it. I keep it
well wrapped in the fridge, then let it come to nearly room temp before
cooking it in a small, hot cast iron skillet. Hot to sear each side
then turn down the heat and cook to medium rare. Chuckeye steaks are
very tender and taste really good. Yum!

Jill

On 2020-12-19 7:15 p.m., jmcquown wrote:
> Pan-seared chuckeye steak cooked in a small cast iron skillet,
> parsley-ed potatoes and steamed from frozen baby peas.
>
> I season the steak well with flaked salt, a sprinkling of ground black
> pepper and garlic powder a couple of days before I cook it.Â* I keep it
> well wrapped in the fridge, then let it come to nearly room temp before
> cooking it in a small, hot cast iron skillet.Â* Hot to sear each side
> then turn down the heat and cook to medium rare.Â* Chuckeye steaks are
> very tender and taste really good.Â* Yum!


We had stir fried asparagus and shrimp pasta with lots of garlic.

On Saturday, December 19, 2020 at 6:15:21 PM UTC-6, wrote:

I just finished dinner about 10-15 minutes ago. I had a large, thick hamburger
patty wrapped in aluminum foil with diced potatoes and diced onion thrown
on top. Seasoning was a bit of Morton's Nature's Seasoning, a couple big shakes
of a Mrs. Dash knock-off garlic and herb seasoning, too. Finished with a large pat
of butter, wrapped in two sheets of foil, and baked for about 45 minutes at 400°.

YUM! And I'm stuffed.

On 12/19/2020 7:15 PM, jmcquown wrote:
> Pan-seared chuckeye steak cooked in a small cast iron skillet,
> parsley-ed potatoes and steamed from frozen baby peas.
>
> I season the steak well with flaked salt, a sprinkling of ground black
> pepper and garlic powder a couple of days before I cook it.Â* I keep it
> well wrapped in the fridge, then let it come to nearly room temp before
> cooking it in a small, hot cast iron skillet.Â* Hot to sear each side
> then turn down the heat and cook to medium rare.Â* Chuckeye steaks are
> very tender and taste really good.Â* Yum!
>
> Jill

Have to try them. Chuck has plenty of flavor.

Granddaughter made Tuscan Chicken. Chicken breast slice browned in a
pan. Then add garlic, spinach, sun tried tomato, heavy cream, Parmesan
cheese. Add it all to the pan and cook until the chicken is done.
Serve over a little pasta. We had orzo with it.

On Sat, 19 Dec 2020 19:27:29 -0500, Dave Smith
> wrote:

>On 2020-12-19 7:15 p.m., jmcquown wrote:
>> Pan-seared chuckeye steak cooked in a small cast iron skillet,
>> parsley-ed potatoes and steamed from frozen baby peas.
>>
>> I season the steak well with flaked salt, a sprinkling of ground black
>> pepper and garlic powder a couple of days before I cook it.Â* I keep it
>> well wrapped in the fridge, then let it come to nearly room temp before
>> cooking it in a small, hot cast iron skillet.Â* Hot to sear each side
>> then turn down the heat and cook to medium rare.Â* Chuckeye steaks are
>> very tender and taste really good.Â* Yum!
>
>
>We had stir fried asparagus and shrimp pasta with lots of garlic.

Short, to the point and sounds very good.

On 12/19/2020 7:27 PM, Dave Smith wrote:
> On 2020-12-19 7:15 p.m., jmcquown wrote:
>> Pan-seared chuckeye steak cooked in a small cast iron skillet,
>> parsley-ed potatoes and steamed from frozen baby peas.
>>
>> I season the steak well with flaked salt, a sprinkling of ground black
>> pepper and garlic powder a couple of days before I cook it.Â* I keep it
>> well wrapped in the fridge, then let it come to nearly room temp
>> before cooking it in a small, hot cast iron skillet.Â* Hot to sear each
>> side then turn down the heat and cook to medium rare.Â* Chuckeye steaks
>> are very tender and taste really good.Â* Yum!
>
>
> We had stir fried asparagus and shrimp pasta with lots of garlic.

You mention asparagus frequently. I cannot find anything but skinny
pencil thin asparagus and it's very disappointing.

Jill

On 12/19/2020 8:00 PM, wrote:
> On Saturday, December 19, 2020 at 6:15:21 PM UTC-6, wrote:
>
> I just finished dinner about 10-15 minutes ago. I had a large, thick hamburger
> patty wrapped in aluminum foil with diced potatoes and diced onion thrown
> on top. Seasoning was a bit of Morton's Nature's Seasoning, a couple big shakes
> of a Mrs. Dash knock-off garlic and herb seasoning, too. Finished with a large pat
> of butter, wrapped in two sheets of foil, and baked for about 45 minutes at 400°.
>
> YUM! And I'm stuffed.
>
Sounds like a campfire pocketbook dinner.

Jill

On Saturday, December 19, 2020 at 8:01:26 PM UTC-6, wrote:
>
> On 12/19/2020 8:00 PM, wrote:
>
> > I just finished dinner about 10-15 minutes ago. I had a large, thick hamburger
> > patty wrapped in aluminum foil with diced potatoes and diced onion thrown
> > on top. Seasoning was a bit of Morton's Nature's Seasoning, a couple big shakes
> > of a Mrs. Dash knock-off garlic and herb seasoning, too. Finished with a large pat
> > of butter, wrapped in two sheets of foil, and baked for about 45 minutes at 400°.
> >
> > YUM! And I'm stuffed.
> >
> Sounds like a campfire pocketbook dinner.
>
> Jill
>
Yes, it pretty much was but I didn't have to break up any furniture to start a fire.
HA! I hadn't fixed one of these in at least a hundred years and must remember
to do one of these little packet type dinner more often.

On Sat, 19 Dec 2020 21:00:21 -0500, jmcquown >
wrote:

>On 12/19/2020 7:27 PM, Dave Smith wrote:
>> On 2020-12-19 7:15 p.m., jmcquown wrote:
>>> Pan-seared chuckeye steak cooked in a small cast iron skillet,
>>> parsley-ed potatoes and steamed from frozen baby peas.
>>>
>>> I season the steak well with flaked salt, a sprinkling of ground black
>>> pepper and garlic powder a couple of days before I cook it.Â* I keep it
>>> well wrapped in the fridge, then let it come to nearly room temp
>>> before cooking it in a small, hot cast iron skillet.Â* Hot to sear each
>>> side then turn down the heat and cook to medium rare.Â* Chuckeye steaks
>>> are very tender and taste really good.Â* Yum!
>>
>>
>> We had stir fried asparagus and shrimp pasta with lots of garlic.
>
>You mention asparagus frequently. I cannot find anything but skinny
>pencil thin asparagus and it's very disappointing.

And I bet few RFC'ers have had fresh white asparagus.

On 2020-12-19 9:00 p.m., jmcquown wrote:
> On 12/19/2020 7:27 PM, Dave Smith wrote:
>> On 2020-12-19 7:15 p.m., jmcquown wrote:
>>> Pan-seared chuckeye steak cooked in a small cast iron skillet,
>>> parsley-ed potatoes and steamed from frozen baby peas.
>>>
>>> I season the steak well with flaked salt, a sprinkling of ground
>>> black pepper and garlic powder a couple of days before I cook it.Â* I
>>> keep it well wrapped in the fridge, then let it come to nearly room
>>> temp before cooking it in a small, hot cast iron skillet.Â* Hot to
>>> sear each side then turn down the heat and cook to medium rare.
>>> Chuckeye steaks are very tender and taste really good.Â* Yum!
>>
>>
>> We had stir fried asparagus and shrimp pasta with lots of garlic.
>
> You mention asparagus frequently.Â* I cannot find anything but skinny
> pencil thin asparagus and it's very disappointing.
>


This dish actually works well with the thin asparagus. I don't remember
where I first read this recipe but I added the red pepper and shrimp. It
is also very good with just the asparagus.


-start cooking some pasta.... spaghetti or spagettini


- snap the woody ends off asparagus and chop into 1-2" pieces
- chop garlic ..... at least one clove per serving.
- chop about 1/2 red pepper per serving.
-peel large shrimp(15-20 count) and season with coarsely ground pepper
- Heat some olive oil in a pan
- add a pinch of dried chili flakes
- toss in the garlic and the red pepper, stir it around and add the
asparagus, stirring for about a minute and add the shrimp.

when the shrimp is pink and starting to curl toss in the cooked pasta
and toss it around with the other goodies, Serve it up and sprinkle with
a little freshly ground Parmensan.

It's basically just pasta aoili with the addition of the asparagus, red
pepper and shrimp.

On 12/19/2020 9:35 PM, Dave Smith wrote:
> On 2020-12-19 9:00 p.m., jmcquown wrote:
>> On 12/19/2020 7:27 PM, Dave Smith wrote:
>>> On 2020-12-19 7:15 p.m., jmcquown wrote:
>>>> Pan-seared chuckeye steak cooked in a small cast iron skillet,
>>>> parsley-ed potatoes and steamed from frozen baby peas.
>>>>
>>>> I season the steak well with flaked salt, a sprinkling of ground
>>>> black pepper and garlic powder a couple of days before I cook it.Â* I
>>>> keep it well wrapped in the fridge, then let it come to nearly room
>>>> temp before cooking it in a small, hot cast iron skillet.Â* Hot to
>>>> sear each side then turn down the heat and cook to medium rare.
>>>> Chuckeye steaks are very tender and taste really good.Â* Yum!
>>>
>>>
>>> We had stir fried asparagus and shrimp pasta with lots of garlic.
>>
>> You mention asparagus frequently.Â* I cannot find anything but skinny
>> pencil thin asparagus and it's very disappointing.
>>
>
>
> This dish actually works well with the thin asparagus.Â* I don't remember
> where I first read this recipe but I added the red pepper and shrimp. It
> is also very good with just the asparagus.
>
>
> -start cooking some pasta.... spaghetti or spagettini
>
>
> - snap the woody ends off asparagus and chop intoÂ* 1-2" pieces
> - chop garlic ..... at least one clove per serving.
> - chop about 1/2 red pepper per serving.
> -peel large shrimp(15-20 count) and season withÂ* coarsely ground pepper
> - Heat some olive oil in a pan
> - add a pinch of dried chili flakes
> - toss in the garlic and the red pepper, stir it around and add the
> asparagus, stirring for aboutÂ* a minute and add the shrimp.
>
> when the shrimp is pink and starting to curl toss in the cooked pasta
> and toss it around with the other goodies, Serve it up and sprinkle with
> a little freshly ground Parmensan.
>
> It's basically just pasta aoili with the addition of the asparagus, red
> pepper and shrimp.

Sounds good. I'd still like to be able to find some asparagus with a
little oomph to it.

Jill

On 12/19/2020 9:15 PM, wrote:
> On Saturday, December 19, 2020 at 8:01:26 PM UTC-6, wrote:
>>
>> On 12/19/2020 8:00 PM, wrote:
>>
>>> I just finished dinner about 10-15 minutes ago. I had a large, thick hamburger
>>> patty wrapped in aluminum foil with diced potatoes and diced onion thrown
>>> on top. Seasoning was a bit of Morton's Nature's Seasoning, a couple big shakes
>>> of a Mrs. Dash knock-off garlic and herb seasoning, too. Finished with a large pat
>>> of butter, wrapped in two sheets of foil, and baked for about 45 minutes at 400°.
>>>
>>> YUM! And I'm stuffed.
>>>
>> Sounds like a campfire pocketbook dinner.
>>
>> Jill
>>
> Yes, it pretty much was but I didn't have to break up any furniture to start a fire.
> HA! I hadn't fixed one of these in at least a hundred years and must remember
> to do one of these little packet type dinner more often.
>
Sounds good to me! I've got the ingredients on hand to make that meal.

Jill

Stuffed peppers.

https://i.postimg.cc/RVzVhLXj/Stuffed-Peppers.jpg

-sw

On Sat, 19 Dec 2020 17:00:09 -0800 (PST),
wrote:

> On Saturday, December 19, 2020 at 6:15:21 PM UTC-6, wrote:
>
> I just finished dinner about 10-15 minutes ago. I had a large, thick hamburger
> patty wrapped in aluminum foil with diced potatoes and diced onion thrown
> on top. Seasoning was a bit of Morton's Nature's Seasoning, a couple big shakes
> of a Mrs. Dash knock-off garlic and herb seasoning, too. Finished with a large pat
> of butter, wrapped in two sheets of foil, and baked for about 45 minutes at 400°.
>
> YUM! And I'm stuffed.

So it was wrapped in 3 sheets of foil? And wouldn't "finished with a
large pat of butter" happen after it's cooked?

-sw

On 2020-12-19 10:12 p.m., jmcquown wrote:
> On 12/19/2020 9:35 PM, Dave Smith wrote:
ith a little freshly ground Parmensan.
>>
>> It's basically just pasta aoili with the addition of the asparagus,
>> red pepper and shrimp.
>
> Sounds good.Â* I'd still like to be able to find some asparagus with a
> little oomph to it.
>
>

I think I mentioned a while back that the off season (imported) usually
has a mixture of thick and thin stalks. I steam the big pieces and use
the skinny ones for this dish.

BTW... with the addition of the red pepper and shrimp it makes a full
meal. With just the pasta, garlic and asparagus it can be a side dish. .

On Sat, 19 Dec 2020 22:12:56 -0500, jmcquown wrote:

> Sounds good. I'd still like to be able to find some asparagus with a
> little oomph to it.

Mine has oomph when I pee a few hours later.

-sw

Sqwertz wrote:
> Stuffed peppers.
>
> https://i.postimg.cc/RVzVhLXj/Stuffed-Peppers.jpg
>
> -sw

Sargento?

On Sun, 20 Dec 2020 13:19:34 +1100, Master Bruce wrote:

> On Sat, 19 Dec 2020 21:00:21 -0500, jmcquown >
> wrote:
>
>>On 12/19/2020 7:27 PM, Dave Smith wrote:
>>> On 2020-12-19 7:15 p.m., jmcquown wrote:
>>>> Pan-seared chuckeye steak cooked in a small cast iron skillet,
>>>> parsley-ed potatoes and steamed from frozen baby peas.
>>>>
>>>> I season the steak well with flaked salt, a sprinkling of ground black
>>>> pepper and garlic powder a couple of days before I cook it.* I keep it
>>>> well wrapped in the fridge, then let it come to nearly room temp
>>>> before cooking it in a small, hot cast iron skillet.* Hot to sear each
>>>> side then turn down the heat and cook to medium rare.* Chuckeye steaks
>>>> are very tender and taste really good.* Yum!
>>>
>>>
>>> We had stir fried asparagus and shrimp pasta with lots of garlic.
>>
>>You mention asparagus frequently. I cannot find anything but skinny
>>pencil thin asparagus and it's very disappointing.
>
> And I bet few RFC'ers have had fresh white asparagus.

I have, topped with slices of foie gras, in Strasbourg 4 years ago.

On Sat, 19 Dec 2020 21:49:22 -0700, Graham > wrote:

>On Sun, 20 Dec 2020 13:19:34 +1100, Master Bruce wrote:
>
>> On Sat, 19 Dec 2020 21:00:21 -0500, jmcquown >
>> wrote:
>>
>>>On 12/19/2020 7:27 PM, Dave Smith wrote:
>>>> On 2020-12-19 7:15 p.m., jmcquown wrote:
>>>>> Pan-seared chuckeye steak cooked in a small cast iron skillet,
>>>>> parsley-ed potatoes and steamed from frozen baby peas.
>>>>>
>>>>> I season the steak well with flaked salt, a sprinkling of ground black
>>>>> pepper and garlic powder a couple of days before I cook it.Â* I keep it
>>>>> well wrapped in the fridge, then let it come to nearly room temp
>>>>> before cooking it in a small, hot cast iron skillet.Â* Hot to sear each
>>>>> side then turn down the heat and cook to medium rare.Â* Chuckeye steaks
>>>>> are very tender and taste really good.Â* Yum!
>>>>
>>>>
>>>> We had stir fried asparagus and shrimp pasta with lots of garlic.
>>>
>>>You mention asparagus frequently. I cannot find anything but skinny
>>>pencil thin asparagus and it's very disappointing.
>>
>> And I bet few RFC'ers have had fresh white asparagus.
>
>I have, topped with slices of foie gras, in Strasbourg 4 years ago.

I don't know why it's so rare. I know you need sandy soils so you can
grow the asparagus underground, but don't Australia and the US have
sandy soils somewhere?

Master Bruce wrote:
....
> And I bet few RFC'ers have had fresh white asparagus.

it is just asparagus that hasn't seen the light yet.
nothing to get all excited about IMO.


songbird

On Sun, 20 Dec 2020 00:25:04 -0500, songbird >
wrote:

>Master Bruce wrote:
>...
>> And I bet few RFC'ers have had fresh white asparagus.
>
> it is just asparagus that hasn't seen the light yet.
>nothing to get all excited about IMO.

You must never have had it. It tastes very different to green
asparagus.

On Saturday, December 19, 2020 at 9:24:36 PM UTC-6, Sqwertz wrote:
>
> On Sat, 19 Dec 2020 17:00:09 -0800 (PST),
> wrote:
> >
> > I just finished dinner about 10-15 minutes ago. I had a large, thick hamburger
> > patty wrapped in aluminum foil with diced potatoes and diced onion thrown
> > on top. Seasoning was a bit of Morton's Nature's Seasoning, a couple big shakes
> > of a Mrs. Dash knock-off garlic and herb seasoning, too. Finished with a large pat
> > of butter, wrapped in two sheets of foil, and baked for about 45 minutes at 400°.
> >
> > YUM! And I'm stuffed.
> >
> So it was wrapped in 3 sheets of foil? And wouldn't "finished with a
> large pat of butter" happen after it's cooked?
>
> -sw
>
No, it was wrapped in one large sheet then another small sheet of foil as I wasn't quite
sure if it might leak. Two equal sizes of foil would have been fine after I opened it to
eat.

Again, no. I wanted that large pat of butter to help flavor the potatoes and onions as
they were cooking. But I did put a skinny pat on top of them when I opened the foil.

On Saturday, December 19, 2020 at 4:35:50 PM UTC-10, Dave Smith wrote:
> On 2020-12-19 9:00 p.m., jmcquown wrote:
> > On 12/19/2020 7:27 PM, Dave Smith wrote:
> >> On 2020-12-19 7:15 p.m., jmcquown wrote:
> >>> Pan-seared chuckeye steak cooked in a small cast iron skillet,
> >>> parsley-ed potatoes and steamed from frozen baby peas.
> >>>
> >>> I season the steak well with flaked salt, a sprinkling of ground
> >>> black pepper and garlic powder a couple of days before I cook it. I
> >>> keep it well wrapped in the fridge, then let it come to nearly room
> >>> temp before cooking it in a small, hot cast iron skillet. Hot to
> >>> sear each side then turn down the heat and cook to medium rare.
> >>> Chuckeye steaks are very tender and taste really good. Yum!
> >>
> >>
> >> We had stir fried asparagus and shrimp pasta with lots of garlic.
> >
> > You mention asparagus frequently. I cannot find anything but skinny
> > pencil thin asparagus and it's very disappointing.
> >
> This dish actually works well with the thin asparagus. I don't remember
> where I first read this recipe but I added the red pepper and shrimp. It
> is also very good with just the asparagus.
>
>
> -start cooking some pasta.... spaghetti or spagettini
>
>
> - snap the woody ends off asparagus and chop into 1-2" pieces
> - chop garlic ..... at least one clove per serving.
> - chop about 1/2 red pepper per serving.
> -peel large shrimp(15-20 count) and season with coarsely ground pepper
> - Heat some olive oil in a pan
> - add a pinch of dried chili flakes
> - toss in the garlic and the red pepper, stir it around and add the
> asparagus, stirring for about a minute and add the shrimp.
>
> when the shrimp is pink and starting to curl toss in the cooked pasta
> and toss it around with the other goodies, Serve it up and sprinkle with
> a little freshly ground Parmensan.
>
> It's basically just pasta aoili with the addition of the asparagus, red
> pepper and shrimp.
My daughter had taro pasta with coconut cream and shrimp. It's purple noodles! I had some lemongrass chicken and shrimp.
https://adelascountryeatery.com/menu/

On Saturday, December 19, 2020 at 9:52:38 PM UTC-6, Sqwertz wrote:
> On Sat, 19 Dec 2020 22:12:56 -0500, jmcquown wrote:
>
> > Sounds good. I'd still like to be able to find some asparagus with a
> > little oomph to it.
> Mine has oomph when I pee a few hours later.
>
*************
Eric, did you invite Maryl? She'll think she's died and gone to heaven, and
if she can come, there has to be asparagus. We're asparagus sisters, Ian.
My friend and I, we'd eat asparagus until we were stuffed, then later we'd
both have stinky asparagus pee."
*************
>
> -sw

--Bryan

On Saturday, December 19, 2020 at 9:19:40 PM UTC-5, Master Bruce wrote:
> On Sat, 19 Dec 2020 21:00:21 -0500, jmcquown >
> wrote:
> >On 12/19/2020 7:27 PM, Dave Smith wrote:
> >> On 2020-12-19 7:15 p.m., jmcquown wrote:
> >>> Pan-seared chuckeye steak cooked in a small cast iron skillet,
> >>> parsley-ed potatoes and steamed from frozen baby peas.
> >>>
> >>> I season the steak well with flaked salt, a sprinkling of ground black
> >>> pepper and garlic powder a couple of days before I cook it. I keep it
> >>> well wrapped in the fridge, then let it come to nearly room temp
> >>> before cooking it in a small, hot cast iron skillet. Hot to sear each
> >>> side then turn down the heat and cook to medium rare. Chuckeye steaks
> >>> are very tender and taste really good. Yum!
> >>
> >>
> >> We had stir fried asparagus and shrimp pasta with lots of garlic.
> >
> >You mention asparagus frequently. I cannot find anything but skinny
> >pencil thin asparagus and it's very disappointing.
> And I bet few RFC'ers have had fresh white asparagus.

I have. It was... asparagus. Nothing special.

Cindy Hamilton

On Saturday, December 19, 2020 at 8:00:30 PM UTC-6, wrote:
> On 12/19/2020 7:27 PM, Dave Smith wrote:
> > On 2020-12-19 7:15 p.m., jmcquown wrote:
> >> Pan-seared chuckeye steak cooked in a small cast iron skillet,
> >> parsley-ed potatoes and steamed from frozen baby peas.
> >>
> >> I season the steak well with flaked salt, a sprinkling of ground black
> >> pepper and garlic powder a couple of days before I cook it. I keep it
> >> well wrapped in the fridge, then let it come to nearly room temp
> >> before cooking it in a small, hot cast iron skillet. Hot to sear each
> >> side then turn down the heat and cook to medium rare. Chuckeye steaks
> >> are very tender and taste really good. Yum!
> >
> >
> > We had stir fried asparagus and shrimp pasta with lots of garlic.
> You mention asparagus frequently. I cannot find anything but skinny
> pencil thin asparagus and it's very disappointing.

My wife prefers the skinny spears. I don't know. I just cook it for her.
I don't eat it myself.
>
> Jill

--Bryan

On Sat, 19 Dec 2020 20:19:21 -0500, Ed Pawlowski > wrote:

>On 12/19/2020 7:15 PM, jmcquown wrote:
>> Pan-seared chuckeye steak cooked in a small cast iron skillet,
>> parsley-ed potatoes and steamed from frozen baby peas.
>>
>> I season the steak well with flaked salt, a sprinkling of ground black
>> pepper and garlic powder a couple of days before I cook it.* I keep it
>> well wrapped in the fridge, then let it come to nearly room temp before
>> cooking it in a small, hot cast iron skillet.* Hot to sear each side
>> then turn down the heat and cook to medium rare.* Chuckeye steaks are
>> very tender and taste really good.* Yum!
>>
>> Jill
>
>Have to try them. Chuck has plenty of flavor.

Chuck steak is my favorite for grilling, just not more than medium
rare or it gets tough... a 1" thick chuck steak on the bone is also
very good marinated. People have discovered how good it is so the
price has gone up... chuck steak tastes how steak is supposed to
taste.

On Sun, 20 Dec 2020 01:58:48 -0800 (PST), Bryan Simmons wrote:

> On Saturday, December 19, 2020 at 9:52:38 PM UTC-6, Sqwertz wrote:
>> On Sat, 19 Dec 2020 22:12:56 -0500, jmcquown wrote:
>>
>>> Sounds good. I'd still like to be able to find some asparagus with a
>>> little oomph to it.
>> Mine has oomph when I pee a few hours later.
>>
> *************
> Eric, did you invite Maryl? She'll think she's died and gone to heaven, and
> if she can come, there has to be asparagus. We're asparagus sisters, Ian.
> My friend and I, we'd eat asparagus until we were stuffed, then later we'd
> both have stinky asparagus pee."
> *************

STFU. That's a shittily composed, jumbled paragraph. No wonder
nobody read your book.

-sw

On Sat, 19 Dec 2020 21:00:21 -0500, jmcquown >
wrote:

>On 12/19/2020 7:27 PM, Dave Smith wrote:
>> On 2020-12-19 7:15 p.m., jmcquown wrote:
>>> Pan-seared chuckeye steak cooked in a small cast iron skillet,
>>> parsley-ed potatoes and steamed from frozen baby peas.
>>>
>>> I season the steak well with flaked salt, a sprinkling of ground black
>>> pepper and garlic powder a couple of days before I cook it.* I keep it
>>> well wrapped in the fridge, then let it come to nearly room temp
>>> before cooking it in a small, hot cast iron skillet.* Hot to sear each
>>> side then turn down the heat and cook to medium rare.* Chuckeye steaks
>>> are very tender and taste really good.* Yum!
>>
>> We had stir fried asparagus and shrimp pasta with lots of garlic.
>
>You mention asparagus frequently. I cannot find anything but skinny
>pencil thin asparagus and it's very disappointing.
>
>Jill

Dave lives in a colder climate so asparagus grows more slowly and they
become thicker. Asparagus grows quick and thin in warmer climates.

On Sat, 19 Dec 2020 23:18:32 -0500, Alex wrote:

> Sqwertz wrote:
>> Stuffed peppers.
>>
>> https://i.postimg.cc/RVzVhLXj/Stuffed-Peppers.jpg
>>
>> -sw
>
> Sargento?

Sargento doesn't make Oaxaca cheese, only white people cheeses.

-sw

On Sat, 19 Dec 2020 22:12:56 -0500, jmcquown >
wrote:

>On 12/19/2020 9:35 PM, Dave Smith wrote:
>> On 2020-12-19 9:00 p.m., jmcquown wrote:
>>> On 12/19/2020 7:27 PM, Dave Smith wrote:
>>>> On 2020-12-19 7:15 p.m., jmcquown wrote:
>>>>> Pan-seared chuckeye steak cooked in a small cast iron skillet,
>>>>> parsley-ed potatoes and steamed from frozen baby peas.
>>>>>
>>>>> I season the steak well with flaked salt, a sprinkling of ground
>>>>> black pepper and garlic powder a couple of days before I cook it.* I
>>>>> keep it well wrapped in the fridge, then let it come to nearly room
>>>>> temp before cooking it in a small, hot cast iron skillet.* Hot to
>>>>> sear each side then turn down the heat and cook to medium rare.
>>>>> Chuckeye steaks are very tender and taste really good.* Yum!
>>>>
>>>>
>>>> We had stir fried asparagus and shrimp pasta with lots of garlic.
>>>
>>> You mention asparagus frequently.* I cannot find anything but skinny
>>> pencil thin asparagus and it's very disappointing.
>>>
>>
>>
>> This dish actually works well with the thin asparagus.* I don't remember
>> where I first read this recipe but I added the red pepper and shrimp. It
>> is also very good with just the asparagus.
>>
>>
>> -start cooking some pasta.... spaghetti or spagettini
>>
>>
>> - snap the woody ends off asparagus and chop into* 1-2" pieces
>> - chop garlic ..... at least one clove per serving.
>> - chop about 1/2 red pepper per serving.
>> -peel large shrimp(15-20 count) and season with* coarsely ground pepper
>> - Heat some olive oil in a pan
>> - add a pinch of dried chili flakes
>> - toss in the garlic and the red pepper, stir it around and add the
>> asparagus, stirring for about* a minute and add the shrimp.
>>
>> when the shrimp is pink and starting to curl toss in the cooked pasta
>> and toss it around with the other goodies, Serve it up and sprinkle with
>> a little freshly ground Parmensan.
>>
>> It's basically just pasta aoili with the addition of the asparagus, red
>> pepper and shrimp.
>
>Sounds good. I'd still like to be able to find some asparagus with a
>little oomph to it.
>
>Jill

We like asparagus in omelets... saute the asparagus in butter and add
beaten eggs. I sometimes add asparagus to my potato omelets. Brown
the potatoes and then add the asparagus... I add the tips last so they
don't over cook.

On Sat, 19 Dec 2020 22:12:56 -0500, jmcquown >
wrote:

>On 12/19/2020 9:35 PM, Dave Smith wrote:
>> On 2020-12-19 9:00 p.m., jmcquown wrote:
>>> On 12/19/2020 7:27 PM, Dave Smith wrote:
>>>> On 2020-12-19 7:15 p.m., jmcquown wrote:
>>>>> Pan-seared chuckeye steak cooked in a small cast iron skillet,
>>>>> parsley-ed potatoes and steamed from frozen baby peas.
>>>>>
>>>>> I season the steak well with flaked salt, a sprinkling of ground
>>>>> black pepper and garlic powder a couple of days before I cook it.* I
>>>>> keep it well wrapped in the fridge, then let it come to nearly room
>>>>> temp before cooking it in a small, hot cast iron skillet.* Hot to
>>>>> sear each side then turn down the heat and cook to medium rare.
>>>>> Chuckeye steaks are very tender and taste really good.* Yum!
>>>>
>>>>
>>>> We had stir fried asparagus and shrimp pasta with lots of garlic.
>>>
>>> You mention asparagus frequently.* I cannot find anything but skinny
>>> pencil thin asparagus and it's very disappointing.
>>>
>>
>>
>> This dish actually works well with the thin asparagus.* I don't remember
>> where I first read this recipe but I added the red pepper and shrimp. It
>> is also very good with just the asparagus.
>>
>>
>> -start cooking some pasta.... spaghetti or spagettini
>>
>>
>> - snap the woody ends off asparagus and chop into* 1-2" pieces
>> - chop garlic ..... at least one clove per serving.
>> - chop about 1/2 red pepper per serving.
>> -peel large shrimp(15-20 count) and season with* coarsely ground pepper
>> - Heat some olive oil in a pan
>> - add a pinch of dried chili flakes
>> - toss in the garlic and the red pepper, stir it around and add the
>> asparagus, stirring for about* a minute and add the shrimp.
>>
>> when the shrimp is pink and starting to curl toss in the cooked pasta
>> and toss it around with the other goodies, Serve it up and sprinkle with
>> a little freshly ground Parmensan.
>>
>> It's basically just pasta aoili with the addition of the asparagus, red
>> pepper and shrimp.
>
>Sounds good. I'd still like to be able to find some asparagus with a
>little oomph to it.
>
>Jill

Most gals prefer thick.

wrote:

> I just finished dinner about 10-15 minutes ago. I had a large, thick hamburger
> patty wrapped in aluminum foil with diced potatoes and diced onion thrown
> on top. Seasoning was a bit of Morton's Nature's Seasoning, a couple big shakes
> of a Mrs. Dash knock-off garlic and herb seasoning, too. Finished with a large pat
> of butter, wrapped in two sheets of foil, and baked for about 45 minutes at 400°.
>
> YUM! And I'm stuffed.

That sounds mighty good, Joan.

On 12/19/2020 10:19 PM, Sqwertz wrote:
> Stuffed peppers.
>
> https://i.postimg.cc/RVzVhLXj/Stuffed-Peppers.jpg
>
> -sw
>
Nicely done.

On 2020-12-19 11:49 p.m., Graham wrote:

>>> You mention asparagus frequently. I cannot find anything but skinny
>>> pencil thin asparagus and it's very disappointing.
>>
>> And I bet few RFC'ers have had fresh white asparagus.
>
> I have, topped with slices of foie gras, in Strasbourg 4 years ago.
>


I have had it too. I took a few trips to Europe in early May and a lot
of restaurants had asparagus specials, usually white. I did not notice
much difference in the taste. There was no more difference in the taste
between white and black than I notice in asparagus from different
sources and at different times.

I was amazed at the serving sizes in Germany. Ordering an asparagus
special meant getting a huge serving of it, about a pound, and then a
discount price on the entree.


A few years ago there were a few local grocery stores that carried white
asparagus, but I have not seen it in years.

On 12/19/2020 11:49 PM, Graham wrote:
> On Sun, 20 Dec 2020 13:19:34 +1100, Master Bruce wrote:
>
>> On Sat, 19 Dec 2020 21:00:21 -0500, jmcquown >
>> wrote:
>>
>>> On 12/19/2020 7:27 PM, Dave Smith wrote:
>>>> On 2020-12-19 7:15 p.m., jmcquown wrote:
>>>>> Pan-seared chuckeye steak cooked in a small cast iron skillet,
>>>>> parsley-ed potatoes and steamed from frozen baby peas.
>>>>>
>>>>> I season the steak well with flaked salt, a sprinkling of ground black
>>>>> pepper and garlic powder a couple of days before I cook it.Â* I keep it
>>>>> well wrapped in the fridge, then let it come to nearly room temp
>>>>> before cooking it in a small, hot cast iron skillet.Â* Hot to sear each
>>>>> side then turn down the heat and cook to medium rare.Â* Chuckeye steaks
>>>>> are very tender and taste really good.Â* Yum!
>>>>
>>>>
>>>> We had stir fried asparagus and shrimp pasta with lots of garlic.
>>>
>>> You mention asparagus frequently. I cannot find anything but skinny
>>> pencil thin asparagus and it's very disappointing.
>>
>> And I bet few RFC'ers have had fresh white asparagus.
>
> I have, topped with slices of foie gras, in Strasbourg 4 years ago.
>
I have, too, and there was no foie gras involved and gee, I was in North
America! White asparagus is nothing more than asparagus which
doesn't contain chlorophyll. I used to buy it at a vegetable market
when I lived in west Tennessee. It's a little sweeter and the stalks
were definitely thicker but it's still just asparagus.

Jill

On 12/20/2020 10:23 AM, Dave Smith wrote:
> On 2020-12-19 11:49 p.m., Graham wrote:
>
>>>> You mention asparagus frequently.Â* I cannot find anything but skinny
>>>> pencil thin asparagus and it's very disappointing.
>>>
>>> And I bet few RFC'ers have had fresh white asparagus.
>>
>> I have, topped with slices of foie gras, in Strasbourg 4 years ago.
>>
>
> I have had it too. I took a few trips to Europe in early May and a lot
> of restaurants had asparagus specials, usually white. I did not notice
> much difference in the taste. There was no more difference in the taste
> between white and black than I notice in asparagus from different
> sources and at different times.
>
> I was amazed at the serving sizes in Germany. Ordering an asparagus
> special meant getting a huge serving of it, about a pound, and then a
> discount price on the entree.
>
> A few years ago there were a few local grocery stores that carried white
> asparagus, but I have not seen it in years.
>
I haven't seen *fresh* white asparagus in a couple of decades. If
you're so inclined, you can probably find jarred white asparagus.

Jill

On 12/20/2020 12:25 AM, songbird wrote:
> Master Bruce wrote:
> ...
>> And I bet few RFC'ers have had fresh white asparagus.
>
> it is just asparagus that hasn't seen the light yet.
> nothing to get all excited about IMO.
>
>
> songbird
>
Yep, that's about it. It hasn't been exposed to sun so it doesn't
develop chlorophyll. He likes to pretend we're all rubes who have never
heard of, much less eaten such a thing. I used to buy it at a vegetable
market when I lived in west Tennessee.

Jill

On 2020-12-20 10:40 a.m., jmcquown wrote:
> On 12/20/2020 10:23 AM, Dave Smith wrote:
discount price on the entree.
>>
>> A few years ago there were a few local grocery stores that carried
>> white asparagus, but I have not seen it in years.
>>
> I haven't seen *fresh* white asparagus in a couple of decades.Â* If
> you're so inclined, you can probably find jarred white asparagus.
>
>

I thought that asparagus was one of the worst vegetables to eat from a
can or jar.

On 12/20/2020 9:25 AM, Sheldon Martin wrote:
> On Sat, 19 Dec 2020 20:19:21 -0500, Ed Pawlowski > wrote:
>
>> On 12/19/2020 7:15 PM, jmcquown wrote:
>>> Pan-seared chuckeye steak cooked in a small cast iron skillet,
>>> parsley-ed potatoes and steamed from frozen baby peas.
>>>
>>> I season the steak well with flaked salt, a sprinkling of ground black
>>> pepper and garlic powder a couple of days before I cook it.Â* I keep it
>>> well wrapped in the fridge, then let it come to nearly room temp before
>>> cooking it in a small, hot cast iron skillet.Â* Hot to sear each side
>>> then turn down the heat and cook to medium rare.Â* Chuckeye steaks are
>>> very tender and taste really good.Â* Yum!
>>>
>>> Jill
>>
>> Have to try them. Chuck has plenty of flavor.
>
> Chuck steak is my favorite for grilling, just not more than medium
> rare or it gets tough... a 1" thick chuck steak on the bone is also
> very good marinated. People have discovered how good it is so the
> price has gone up... chuck steak tastes how steak is supposed to
> taste.
>
Chuck EYE steaks are closer to ribeye but at about half the price. (You
might know them as a Delmonico cut.) Very tender, nicely marbled and
not sold on the bone. The only steaks I ever marinate are really tough
cuts like flank.

Jill