In article >, wrote:
>On Sun, 13 Feb 2005 23:20:02 GMT, Graphic Queen
> wrote:
>
>> On Sun, 13 Feb 2005 12:39:47 -0600, Damsel in dis Dress
>> > wrote:
>>
>> (Phred), if that's their real name, wrote:
>> >
>> >>Fried a slice of rather mature fruit cake in some butter to warm it
>> >>through and get it a bit crisp on the outside, and ate that with
>> >>custard and some diced fresh pawpaw [papaya].
>> >
>> >I've never had papaya, but the rest of that has me drooling into my
>> >keyboard. Thankfully, I am without fruitcake. Whew!
>>
>> Except that a Pawpaw fruit is not the same thing as Papaya. Totally
>> different fruits.
>
>As a kid, I lived "just up the road" from Paw Paw Michigan,
>but I can truthfully say I've never seen a paw paw in my life!
>
>paw paw: http://www.crfg.org/pubs/ff/pawpaw.html

That's your yankee "pawpaw".

>Just for the record, I don't like papayas (even with a
>squirt of lime).

You've never had a good one. The ones served up in your average
restaurant are YUCK. I refer to them as the "motel type". I think
the idea is to stop people ordering them for breakfast so they don't
really have to buy many in, even though they're on the menu.

> I prefer mangos.

Well I'm not going to argue about the desirability of mangoes
(especially the Bowen variety, more formally Kensington Pride).
However, as I mentioned somewhere else around here recently, my
backyard mango crop is finished for the year, and even most of the
later maturing types around the district are pretty well finished now
too. (Not that they're really missed - most are pretty yuckish.)

>papaya: http://www.crfg.org/pubs/ff/papaya.html

Aussie pawpaw -- though you'd never recognize the leaves from that
sketch! I'm getting a bit of fruit set at last, but it's been a
battle -- I suspect I've been too mean with the fertiliser.

>Mango: http://www.crfg.org/pubs/ff/mango.html

Cheers, Phred.

--
LID

In article >, "jmcquown" > wrote:
>biig wrote:
>> It wasn't very good....seemed too bland? I used pork sirloin
>> steaks and the meat was pretty much tastless....I don't know if using
>> cream of celery soup was the problem...but I put in cooked sliced
>> onion and 3 chopped cloves of garlic....must have been the
>> meat.....Sharon
>>
>Pork steaks *are* bland unless you add a lot of seasoning to them. Lots of
>pepper, perhaps some Adobo spice blend. I wouldn't have used cream of
>celery soup - that is also bland as hell, garlic or not.

One of the blandest meals I've ever had was on a flight home from the
big smoke some years ago. I was bloody hungry and looking forward to
even a feed of airline food, and the aroma was pretty good too. But
the taste... There wasn't any!

I asked the hostie what the hell it was they'd served up. (I couldn't
decide if it was pork, veal, or chicken, it was so *bland*.)

She looked at the platter and said "I think it's pork." Then, as she
went to move on, she added "Now I suppose you'll tell me you're
Jewish!"

Cheers, Phred.

--
LID

In article >, wrote:
>On Sun, 13 Feb 2005 14:36:11 GMT,
>(Phred) wrote:
>
>> Can't say I've ever thought of rice with a pork chop/steak/whatever;
>> but I like rice, especially with beef (rump steak, T-bone, fillet,
>> etc.) Of course, once you start chopping stuff up all bets are off
>> as the only horse in the race is rice, whether with beef, pork, or
>> chook.
>
>Plain rice, nothing fancy.

Yep. Most of the "fried rice" served up is crap. Especially if it's
got those silly little shrimp in it -- they always taste stale to damn
near "off" to me. (But I suppose if you've never had fresh prawns you
wouldn't know the diff.)


Cheers, Phred.

--
LID

A fav around here is to slather the chops, steaks, or roast with really
good, not bright yellow, mustard and bake or broil till nice and
crusted. No other condiments needed. Especially good with cranberry
honey mustard!

"David Hare-Scott" > wrote:

>
>
>
>
>This is dead simple and you can take it anywhere.
>
>Braised Pork Chops with Orange and Ginger
>
>For 4 servings
>Trim excess fat off four chops (or whatever) and brown on both sides with
>two teaspoons of toasted sesame oil in a non-stick pan. Add :
>
>- the juice and zest of two oranges,
>- a tablespoon of grated fresh ginger,
>- a good grind of fresh black pepper,
>- a cup of stock,
>- salt to taste.
>
>Simmer for 25 minutes covered, spooning the liquid over the chops now and
>then; then uncover and turn up the heat to reduce the liquid until it sticks
>to the chops. Serve with boiled rice and steamed vegetables.
>
>David
>

I tried this last night and it is a keeper. I used safflower oil
since I did not have sesame oil. I will look for sesame oil now.

--
Susan N.

"Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

"Damsel in dis Dress" > wrote in message
...
> biig >, if that's their real name, wrote:
>
>> It wasn't very good....seemed too bland? I used pork sirloin steaks
>>and the meat was pretty much tastless....I don't know if using cream of
>>celery soup was the problem...but I put in cooked sliced onion and 3
>>chopped cloves of garlic....must have been the meat.....Sharon
>
> I'm sorry it didn't work out for you.
>
> We didn't get around to making ours last night. I'd make it tonight and
> report back. It's been nearly a decade. Maybe it's not as good as I had
> remembered.
>
> I feel really bad that you wound up wasting food because of my
> recommendation.
>
> Carol
> ===========

Hi ya Dams & Crash!!

I've got a great recipe for the pork chops!

Sprinkle them with Penzeys "Northwoods" seasoning and some "Everglades
Heat" - then toss them in the Rotisserie! Woo-hoo!

The other one is to marinate them in the following marinade and then bake or
grill.


Meat Marinade

For various types of meat :

1/2 c Teriyaki Sauce
1/4 c Honey
1/4 tsp Cayenne Pepper
1 TBSP Garlic, minced or powdered
1 tsp Black Pepper
1/3 tsp Cinnamon
Cloves, pinch of
1 tsp Tea Leaves, optional
Worcestershire Sauce, splash of

Mix all together.

On Mon, 14 Feb 2005 00:07:28 -0600, Damsel in dis Dress
> wrote:

> I'm eating pork loin medallions (thanks, Sheldon) in cream of onion soup at
> this very moment. The flavor is excellent. I only wish that a low-sodium
> version of the soup was available. We got a bunch of tasty brown gravy.
> Crash is complaining that I didn't make enough! LOL

I made center cut loin chops tonight. I sprinkled them
lightly with pepper, granulated garlic, dried thyme and
dusted one side with coarsly groung sea salt (from trader
joes). After I browned them, I took them out of the pan for
two reasons... <side trip>

1. They were thin cut and bone in -
:/ I hate them with the bone in!

2. The flavor is different AND I can't squeeze 6
chops into the pan (14" cast iron) all at once.

Back to dinner - After browning (they were undercooked at
the time), I lowered the heat and added about 1/4 C. dry
sherry to the pan and covered it for a few minutes. I took
the chops out and added about 2 cups of thickly sliced
button mushrooms. When they were not quite finished, I
added around a cup of the water I'd boiled my potatoes in
and thickened it with a slurry of flour/water. I finished
it off with 7 (yes, I counted) drops of L & P Worcestershire
Sauce and 1/4 C. of sour cream.

The potatoes were cut in half and boiled with skin on. You
mash with a fork on the plate... I call it "smashed".
Vegetable was a combination of zucchini and crook necked
squash. The yellow (crook neck) turned out to be bitter, so
I not only buttered the squash, I sprinkled some parmesean
on it to try to mask the bitterness.

Thumbs up: pork chops, potatoes & gravy
Thumbs down: vegetables (but not my fault)

It was a Happy Valentine's Day anyway.



sf

On Mon, 14 Feb 2005 11:35:00 GMT,
(Phred) wrote:

> One of the blandest meals I've ever had was on a flight home from the
> big smoke some years ago.


What or where is the "big smoke"????

sf

On Mon, 14 Feb 2005 11:26:34 GMT,
(Phred) wrote:

> >Just for the record, I don't like papayas (even with a
> >squirt of lime).
>
> You've never had a good one. The ones served up in your average
> restaurant are YUCK. I refer to them as the "motel type". I think
> the idea is to stop people ordering them for breakfast so they don't
> really have to buy many in, even though they're on the menu.

Phred... I've eaten papaya in many places. I live in San
Francisco, which has a healthy hispanic population and lots
of green markets that cater to them - plus I can tell a
green papaya from a ripe one. I've bought papyas from local
"green" markets, I've also eaten it in Mexico, the Carribean
and on cruise ships. Yes, I've tried it more than once in
geographically different places and and I still DON'T LIKE
IT. Do I have to scream YUCK? For some people, it's
beets... for me, it's papaya.

BLECH.
GAG.
:|

sf

In article >, wrote:
>On Mon, 14 Feb 2005 11:26:34 GMT,
>(Phred) wrote:
>
>> >Just for the record, I don't like papayas (even with a
>> >squirt of lime).
>>
>> You've never had a good one. The ones served up in your average
>> restaurant are YUCK. I refer to them as the "motel type". I think
>> the idea is to stop people ordering them for breakfast so they don't
>> really have to buy many in, even though they're on the menu.
>
>Phred... I've eaten papaya in many places. I live in San
>Francisco, which has a healthy hispanic population and lots
>of green markets that cater to them - plus I can tell a
>green papaya from a ripe one. I've bought papyas from local
>"green" markets, I've also eaten it in Mexico, the Carribean
>and on cruise ships. Yes, I've tried it more than once in
>geographically different places and and I still DON'T LIKE
>IT. Do I have to scream YUCK? For some people, it's
>beets... for me, it's papaya.
>
>BLECH.
>GAG.
>:|

Sorry to hear about your handicap, mate. Anyone who can't enjoy at
least a good red-fleshed pawpaw has my sympathy. In this modern PC era
I guess we'll have to say you're "Carica challenged". Bad luck. :-(

Cheers, Phred.

--
LID

In article >,
wrote:
>On Mon, 14 Feb 2005 11:35:00 GMT,
>(Phred) wrote:
>
>> One of the blandest meals I've ever had was on a flight home from the
>> big smoke some years ago.
>
>What or where is the "big smoke"????

Brisbane, the capital of the fair State of Queensland (formerly known
as the Sunshine State, now officially the Smart State [cringe]
courtesy of our current smartarse Premier).

Mind you, it's only relatively a big smoke. In fact, I heard a bloke
on ABC Regional Radio just the other day saying it is still only a big
country town. It certainly had a country town atmosphere when I was
at UQ years ago; but when I went down last year the Sunday arvo
traffic was what I would have called peak hour 40 years ago!

ObRecipe, stolen from:
<http://www.thisisbradford.co.
uk/bradford__district/curry_guide/brisbane_lamb.html>

Brisbane lamb curry
===================
Contributed by Kathleen Parker, formerly of Bradford and now of
Queensland, Australia

Ingredients:
1kg boneless diced lamb (preferably Australian)
100g Ghee
2 onions peeled and sliced
4 cloves crushed garlic
15g chopped fresh ginger
1 piece bruised lemon grass
5ml fish sauce
5g salt
30g coriander powder
20g cumin powder
5g chilli powder
20g turmeric
4 cloves
4 pods cardamom
750g chopped tomato
1/4 bunch chopped fresh coriander

Method:
Fry the onions, ginger and garlic in the ghee until lightly browned.
Add the lamb and spices and cook until the lamb is brown.
Add the remaining ingredients except for the fresh coriander.
Simmer until the lamb is tender.
Finally mix in the fresh coriander just before serving. Serve with
plain boiled rice and natural yoghurt.

Cheers, Phred.

--
LID

sf wrote:

> Phred... I've eaten papaya in many places. I live in San
> Francisco, which has a healthy hispanic population and lots
> of green markets that cater to them - plus I can tell a
> green papaya from a ripe one. I've bought papyas from local
> "green" markets, I've also eaten it in Mexico, the Carribean
> and on cruise ships. Yes, I've tried it more than once in
> geographically different places and and I still DON'T LIKE
> IT. Do I have to scream YUCK? For some people, it's
> beets... for me, it's papaya.
>
> BLECH.
> GAG.
> :|

One of the most intriguing uses I've seen for papaya was adding underripe
papaya chunks to (Philippine) adobo and cooking it like a stew vegetable.
I'm not really trying to persuade anybody to try something which I know
won't be liked, but if you're somehow STUCK with a papaya which you know you
don't like, you might try it that way.

(I often buy stuff because I'm curious about it, then discover I don't like
it, at least not in its "pure" form. That's why I got a kick out of Bob
Myers coming up with the phrase, "Iron Chef -- Home Edition" not too long
ago.)

Bob

No problem....they were on sale. I'm experimenting with different
recipes now that I'm retired and have the time. A learning
experience....Sharon

Damsel in dis Dress wrote:
>
> biig >, if that's their real name, wrote:
>
> > It wasn't very good....seemed too bland? I used pork sirloin steaks
> >and the meat was pretty much tastless....I don't know if using cream of
> >celery soup was the problem...but I put in cooked sliced onion and 3
> >chopped cloves of garlic....must have been the meat.....Sharon
>
> I'm sorry it didn't work out for you.
>
> We didn't get around to making ours last night. I'd make it tonight and
> report back. It's been nearly a decade. Maybe it's not as good as I had
> remembered.
>
> I feel really bad that you wound up wasting food because of my
> recommendation.
>
> Carol
> --
> "Years ago my mother used to say to me... She'd say,
> 'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
> Well, for years I was smart.... I recommend pleasant. You may quote me."
>
> *James Stewart* in the 1950 movie, _Harvey_

On Tue, 15 Feb 2005 10:00:33 GMT,
(Phred) wrote:

> I guess we'll have to say you're "Carica challenged".

OK, I can accept that. I've tried and I've failed to
understand the nuances of papaya.

sf

On Tue, 15 Feb 2005 11:27:52 GMT,
(Phred) wrote:

> Brisbane, the capital of the fair State of Queensland (formerly known
> as the Sunshine State, now officially the Smart State [cringe]
> courtesy of our current smartarse Premier).

Phred... I live in San Francisco, California (the "other"
sunshine state - we play second fiddle to Florida, of
course). Brisbane is only a few miles South of SF, so you
can imagine my surprise when you mentioned a "smartarse
premier". We have one of those over here! IMO: He will
never be greater than a Shrub... and he'll always be scrub
shrub to me.

sf

In article >, wrote:
>On Tue, 15 Feb 2005 11:27:52 GMT,
>(Phred) wrote:
>
>> Brisbane, the capital of the fair State of Queensland (formerly known
>> as the Sunshine State, now officially the Smart State [cringe]
>> courtesy of our current smartarse Premier).
>
>Phred... I live in San Francisco, California (the "other"
>sunshine state - we play second fiddle to Florida, of
>course). Brisbane is only a few miles South of SF, so you
>can imagine my surprise when you mentioned a "smartarse
>premier". We have one of those over here! IMO: He will
>never be greater than a Shrub... and he'll always be scrub
>shrub to me.

:-)

Brisbane CA? Yeah. I can recall my surprise when I opened my first
replacement toner cartridge for a HP Laserjet printer and found a
coupon for free return postage of the old cartridge to "Brisbane". I
thought "Wow" this mob is really into environmental responsibility --
the I noticed the fine print about "Only if posted in the USA"!

Actually, in many ways our smartarse Premier is a "good bloke" and has
a very high approval rating (ironically, because he has modelled
himself on a former very popular Premier from the other side of
politics who is regarded with loathing approaching dementia by the
Premier's own party droids . My personal objection to the current
bloke is that he introduced a new State tax that is *very* beneficial
to himself but very detrimental to people like me and many others in
somewhat different circumstances, and he calls it "fair" at every
opportunity!

ObRecipe:
[ I was going to post a "Brisbane" prawn recipe; but, quite frankly,
they're all much too fussy, So here's my take on cooking prawns.]

Serves one. :-)

1 to 2 lb [or more] of fresh prawns.
Chuck 'em into a *large* pot of well salted boiling water.
(Else do them in batches so the water doesn't go off the boil.)
Cook until they float, then take 'em out, drain well, and chill.
(A bucket of iced water doesn't go astray here, especially if you're
in a hurry -- and with these to eat, why wouldn't you be? Else bung
'em in the fridge until nicely chilled.)

Serve with an adequate supply of cold beer of choice.
(And ensure a sufficient supply of old newspaper to wrap the shells in
when you've finished -- and freeze the debris if the garbo isn't due
in the next 12 to 18 hours.

Cheers, Phred.

--
LID

On Sat, 12 Feb 2005 12:00:10 GMT, "kilikini"
> wrote:

>Damsel in dis Dress wrote:
>>
>> Never try to comprehend the words of an insomniac.
>>
>> Carol
>
>True dat, Carol! :~D
>
>kili
>
and having said that, isn't the net the greatest boon for the
sleepless yet? no more watching infomercials at 3:00 a.m.

your pal,
blake