Mi e' parso che Andy abbia scritto:

>> Your neighbors sound like very carniverous people who
>> eat large quantities of meat.

> She lives next to the Coneheads.

LOL, what are coneheads?
--
Vilco
Think Pink , Drink Rose'

On Tue 26 Jul 2005 12:33:48a, Vilco wrote in rec.food.cooking:

> Mi e' parso che Andy abbia scritto:
>
>>> Your neighbors sound like very carniverous people who eat large
>>> quantities of meat.
>
>> She lives next to the Coneheads.
>
> LOL, what are coneheads?

I believe they originated on the American TV show, "Saturday Night Live".

http://www.imdb.com/title/tt0106598/

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


---
avast! Antivirus: Outbound message clean.
Virus Database (VPS): 0530-0, 07/25/2005
Tested on: 7/26/2005 12:43:28 AM
avast! - copyright (c) 1988-2005 ALWIL Software.
http://www.avast.com

Mi e' parso che Wayne Boatwright abbia scritto:

>> LOL, what are coneheads?

> I believe they originated on the American TV show,
> "Saturday Night Live".
>
> http://www.imdb.com/title/tt0106598/

Thanks, and another LOL
--
Vilco
Think Pink , Drink Rose'

Didn't think abuot the leftovers in my previous message. With chops,
there usually aren't any, especially if the boys are around. With pork
roast, I always buy enough to have leftovers for one of my favorites,
Twice-Cooked Pork! It's easy to make and delicious every time.

rmg wrote:
> There was a place next to my apartment when I first moved to this
> neighborhood. They had a pork chop dinner - two thick cut chops which were
> grilled to perfection -- the right temp inside but not dry, and still just a
> little pink and juicy. That place is gone now, but they forever
> indoctrinated me to the "2 chop" meal.
>
>
> "Melba's Jammin'" > wrote in message
> ...
> > . . . constitute a serving?
> >
> > I remember being astounded when a neighbo told me that when she fixes
> > pork chops for the family (her + 3 males) she always fixed at least a
> > dozen -- four for dad, three for the two boys, and two for her.
> >
> > When I was a kid everyone got one apiece. I cook one per person. It
> > never occurred to me to have more than one at a meal.
> >
> > How many do you fix?
> >
> > (And if you get sidetracked from the subject, start your own damn
> > thread, eh?)
> > --
> > -Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

Melba's Jammin' wrote:
> . . . constitute a serving?
>
> I remember being astounded when a neighbo told me that when she fixes
> pork chops for the family (her + 3 males) she always fixed at least a
> dozen -- four for dad, three for the two boys, and two for her.
>
> When I was a kid everyone got one apiece. I cook one per person. It
> never occurred to me to have more than one at a meal.
>
> How many do you fix?
>
> (And if you get sidetracked from the subject, start your own damn
> thread, eh?)

I think, again, that we grew up in a similar fashion. We had six in
our family...six pork chops. Of course, our meals were completed with
a vegetable, a salad and a potato dish of some sort. One was more than
enough. That's the way I fed my sons when they were growing up. But
now, I basically cook 2 for the men and 1 for the women in the party.
I don't know why this "overfeeding" came about...?

N.

nancy1 wrote:

> I think, again, that we grew up in a similar fashion. We had six in
> our family...six pork chops. Of course, our meals were completed with
> a vegetable, a salad and a potato dish of some sort. One was more than
> enough. That's the way I fed my sons when they were growing up. But
> now, I basically cook 2 for the men and 1 for the women in the party.
> I don't know why this "overfeeding" came about...?

It is interesting to see the different amounts that people consider to be a
decent portion. Neither of my parents ate much meat. My father would find
one pork chop more than enough. My mother would never make it all the way
through one. I would be satisfied with one, but two of my brothers could
easily eat 2 or 3. My wife's family are all carnivores. They would eat
3-4, or more if there were any more. There was rarely a problem with left
over roasts. There was no such thin in that home. They would have seconds,
thirds, fourths, until it was all gone. While my BIL and one niece have a
weight problem, the rest of them are quite slim and fit.

"salgud" > wrote in message
oups.com...
> Didn't think abuot the leftovers in my previous message. With chops,
> there usually aren't any, especially if the boys are around. With pork
> roast, I always buy enough to have leftovers for one of my favorites,
> Twice-Cooked Pork! It's easy to make and delicious every time.

You know, much to my chagrin, leftover steak and pork chops leave
me uninspired as to what the heck to do with it. Pork roast, not so
much of a problems, but chops just seem to dry out. I hates a dry
pork chop. Luckily, I usually just make three medium chops, one
for me, and there aren't any leftovers.

nancy

In article .com>,
"-L." > wrote:

> Melba's Jammin' wrote:
> > In article .com>,
> > "-L." > wrote:
> >
> > > Melba's Jammin' wrote:
> > > > . . . constitute a serving?
> > (snip about pigmeat)
> > >
> > > DH usually will eat 2 leg quarters of chicken too. He's a big eater.
> > > (6'1" and 215 lbs)
> > >
> > > -L.
> >
> >
> > Hey! Didn't I tell you to start your own dang thread if you get off
> > pork chops? Pay attention! (Don't just change the subject line, either
> > -- it'll still thread here if you do that.)
> > --
> > -Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!
>
> Hey! I didn't want to start a thread about my piggy husband! Who
> died and made you thread police, anyway? Don't answer that! <jk of
> course!>
>
> -L.

Wanna see my badge? Or crown? <vbg>
It's just that when the drift has nothing to do with the subject line,
it's hard to remember where you read what.

I have a friend (former!! if she doesn't mend her ways) who patently
REFUSES to change the subject line in email messages -- she just pulls
an old one with my address already inserted and uses it. I can't get it
through her thick Austrian (whoops!, maybe it's, er, Australian)
<cough> head that it makes looking for a particular message later on
extremely difficult because the content has nothing to do with the
subject line.
She thinks it's funny. It ****es me off.

* Exported from MasterCook Mac *

Bloomer Droppers

Recipe By : posted to r.f.cooking by Barb Schaller 7-26-05
Serving Size : 1 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces lemonade concentrate
6 ounces vodka
18 ounces water
1 peach
powdered sugar

Blend together and freeze for slush drink. Four times the recipe will
fill an ice cream bucket. (A couple more peaches wouldn't hurt.
_____
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

In article .com>,
"nancy1" > wrote:
>Melba's Jammin' wrote:
>> . . . constitute a serving?
>>
>> I remember being astounded when a neighbo told me that when she fixes
>> pork chops for the family (her + 3 males) she always fixed at least a
>> dozen -- four for dad, three for the two boys, and two for her.
>>
>> When I was a kid everyone got one apiece. I cook one per person. It
>> never occurred to me to have more than one at a meal.
>>
>> How many do you fix?
>>
>> (And if you get sidetracked from the subject, start your own damn
>> thread, eh?)
>
>I think, again, that we grew up in a similar fashion. We had six in
>our family...six pork chops. Of course, our meals were completed with
>a vegetable, a salad and a potato dish of some sort. One was more than
>enough. That's the way I fed my sons when they were growing up. But
>now, I basically cook 2 for the men and 1 for the women in the party.
>I don't know why this "overfeeding" came about...?

Do you good folk have a standard "pork chop"? Over here, you can buy
pork chops ranging from about the size of a lamb loin chop up to a
slab that will barely fit on a large dinner plate. Mind you, I have
to say most people I know will always only eat one at a meal. (Or
maybe they would eat more if they were given more.

Cheers, Phred.

--
LID

In article >, Monsur Fromage du
Pollet > wrote:

> Melba's Jammin' wrote on 25 Jul 2005 in rec.food.cooking
>
> > In article >, Margaret Suran
> > > wrote:
> >
> > > Melba's Jammin' wrote:
> > > > In article >, Margaret Suran
> > > > > wrote:
> > > >
> > > >
> > > >>Melba's Jammin' wrote:
> > > >>
> > > >>>. . . constitute a serving?
> > > >>>
> > > >>>How many do you fix?
> > > >
> > > >
> > > >>This has been a problem for me and I have always preferred to
> > > >>make a pork roast when I have company for pork dinner. If it
> > > >>is a "bone in" roast, I figure on three bones wide per person.
> > > >> Otherwise, I like to have a three inch servings per person
> > > >>from a boneless roast.

> > > > A slice of boneless pork roast that's three inches thick? Holy
> > > > moley! That's huge. I must not be understanding.
> > >
> > > When I cook the roast, that is thd size I buy, three inches per
> > > person. Plus a little more, because meat shrinks.
> > >
> > > When I serve the roast, I do not cut off a three inch piece for
> > > each serving, I slice off dainty little half inch or so slices.
> > >
> > > You be yes understanding now?
> >
> > I understanding be. Uphead clunking on side, too. Except that you
> > said you like 3" servings.
>
> When serving dinner for 2 she gets a 6 inch long roast when serving 3
> a 9 inch long roast. When carving she slice off normal sized
> slices...
>
> Sounds like a line from a Gilbert and Sulivan operetta.

Got it. And I still think of the serving size as what goes onto the
diner's plate. We will discuss it tomorrow. (No we won't; she'll be
too polite -- we'll just drink instead -- she likes that.)
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

Melba's Jammin' wrote:
> . . . constitute a serving?
>
> I remember being astounded when a neighbo told me that when she fixes
> pork chops for the family (her + 3 males) she always fixed at least a
> dozen -- four for dad, three for the two boys, and two for her.
>
> When I was a kid everyone got one apiece. I cook one per person. It
> never occurred to me to have more than one at a meal.
>
> How many do you fix?
>
> (And if you get sidetracked from the subject, start your own damn
> thread, eh?)

One per person, unless they are those extremely thin "breakfast" chops.
Then maybe 2 per person.

Jill

No, they are from *France*.

Melba's Jammin' wrote on 26 Jul 2005 in rec.food.cooking

> Got it. And I still think of the serving size as what goes onto
> the diner's plate. We will discuss it tomorrow. (No we won't;
> she'll be too polite -- we'll just drink instead -- she likes
> that.) --
> -Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!
>

You're gonna drink 6 inches of roast pork????

I think you've been drinking already...Poor Maggie having to put up
with you...Now I know why she's so polite.

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

Phred wrote:
> In article .com>,
> "nancy1" > wrote:
> >Melba's Jammin' wrote:
> >> . . . constitute a serving?
> >>
> >> I remember being astounded when a neighbo told me that when she fixes
> >> pork chops for the family (her + 3 males) she always fixed at least a
> >> dozen -- four for dad, three for the two boys, and two for her.
> >>
> >> When I was a kid everyone got one apiece. I cook one per person. It
> >> never occurred to me to have more than one at a meal.
> >>
> >> How many do you fix?
> >>
> >> (And if you get sidetracked from the subject, start your own damn
> >> thread, eh?)
> >
> >I think, again, that we grew up in a similar fashion. We had six in
> >our family...six pork chops. Of course, our meals were completed with
> >a vegetable, a salad and a potato dish of some sort. One was more than
> >enough. That's the way I fed my sons when they were growing up. But
> >now, I basically cook 2 for the men and 1 for the women in the party.
> >I don't know why this "overfeeding" came about...?
>
> Do you good folk have a standard "pork chop"? Over here, you can buy
> pork chops ranging from about the size of a lamb loin chop up to a
> slab that will barely fit on a large dinner plate. Mind you, I have
> to say most people I know will always only eat one at a meal. (Or
> maybe they would eat more if they were given more.
>
> Cheers, Phred.

Likely somewhere between 3 and 5 ounces. Most of the boneless loin
chops run about 4 ounches, whereas a loin chop with the bone will weigh
more, but likely won't have any more edible meat on it.

N.

>>>"-L." > wrote:
>>>
>>>
>>>>Melba's Jammin' wrote:
>>>
>>>
>>>Hey! Didn't I tell you to start your own dang thread if you get off
>>>pork chops? Pay attention! (Don't just change the subject line, either
>>>-- it'll still thread here if you do that.)
>>>--
>>>-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!
>>
>>Hey! I didn't want to start a thread about my piggy husband! Who
>>died and made you thread police, anyway? Don't answer that! <jk of
>>course!>
>>
>>-L.
>
>
> Wanna see my badge? Or crown? <vbg>
> It's just that when the drift has nothing to do with the subject line,
> it's hard to remember where you read what.
>
> I have a friend (former!! if she doesn't mend her ways) who patently
> REFUSES to change the subject line in email messages -- she just pulls
> an old one with my address already inserted and uses it. I can't get it
> through her thick Austrian (whoops!, maybe it's, er, Australian)
> <cough> head that it makes looking for a particular message later on
> extremely difficult because the content has nothing to do with the
> subject line.
> She thinks it's funny. It ****es me off.
> rfc
>

Whoever your former friend is, tell her not to worry. If whoever
created the Computer Universe would not have wanted this to happen,
he/she/it would have made it impossible to change anything in the
subject line. Just as he/she/it made it impossible for me to retrieve
stuff from the recycle bin, after someone emptied it, because he
didn't understand that I use it like a bank deposit box and keep my
treasures in it. They are all gone now. (

In article >,
Melba's Jammin' > wrote:

> When I was a kid everyone got one apiece. I cook one per person. It
> never occurred to me to have more than one at a meal.
>
> How many do you fix?

One thick one per person or one thin one per person plus two.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article . com>,
"aem" > wrote:

> I think that's a good general approach. When I was young, I nearly
> always ate two chops. Probably ate 3 as often as I ate 1. In these
> latter years now that the metabolism has changed, the normal serving is
> one. But if I'm serving males under thirty years old, I figure two per
> person plus some more for the hungry. I don't think 3 is the least bit
> unusual for active teenagers.

I can see this, the boys already eat more than I do most meals.
Amira eats as much as I do at 16 months. We have three refrigerators
and we figure we'll stock each one with a month's worth of food and put
each of the boys' names on them and let them learn how to ration. If
they run out, they can barter with their brothers. We'll buy another
fridge for Amira and us.

Regards,
Ranee (who has two extra freezers as well)

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Nancy Young wrote:

> You know, much to my chagrin, leftover steak and pork chops leave
> me uninspired as to what the heck to do with it. Pork roast, not so
> much of a problems, but chops just seem to dry out. I hates a dry
> pork chop. Luckily, I usually just make three medium chops, one
> for me, and there aren't any leftovers.
>

Leftover chicken is great stuff, heated up, heated up with gravy, or cold.
THe same goes for left over roast beef. Lamb is a different matter. While
some people like cold lamb sandwiches, the only thing I have ever done with
that that I enjoy with that is to make curry. Then there is left over pork.
It leaves me completely uninspired.

In article >,
Melba's Jammin' > wrote:

> . . . constitute a serving?
>
> I remember being astounded when a neighbo told me that when she fixes
> pork chops for the family (her + 3 males) she always fixed at least a
> dozen -- four for dad, three for the two boys, and two for her.
>
> When I was a kid everyone got one apiece. I cook one per person. It
> never occurred to me to have more than one at a meal.
>
> How many do you fix?
>
> (And if you get sidetracked from the subject, start your own damn
> thread, eh?)

I usually buy pork loin chops, bone in, and figure one each for me and
the girls, and two for hubby. Around here they're usually packaged with
two nice looking chops on top, and three or four larger, bonier, fattier
chops underneath.

Amy

"Melba's Jammin'" > wrote in message
...
> In article >, "Dimitri"
> > wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>> >. . . constitute a serving?
>
>> > How many do you fix?
>> > --
>
>>
>> That depends on what type and how thick they are cut. I think it is
>> more viable to talk about serving ounces.
>
>> Dimitri
>
> Oh, pishtosh! Are you (and a couple others with similar remarks)
> telling me that you go to the store for po'k chops and say, "Let's see,
> I need 36 ounces of pork chops"? Instead of "I need six chops for
> dinner on Sunday."
> --
> -Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

No, but look the package you are purchasing and about how many chops are in the
package. If boneless then more often than not they are loin chops and all about
the same size. If mixed bone in 1 chop for the lite eaters and 2 for the bigger
earters. Then again if its the old Pork Chops Supreme. Serve everyone else and
give me the rest of the pan - As a matter of fact give the the pan and all.

Recipe below:

Pork Chops Supreme

This is a favorite comfort food pork chop recipe that my family loves. The
recipe originally came from the Betty Crocker Cookbook from the 1960s.



4 pork loin or rib chops, about 3/4-inch thick
Salt and coarsely ground black pepper to taste
4 thin onion slices, about 1/4-inch thick
4 thin lemon slices, about 1/4-inch thick
1/4 cup packed brown sugar
1/4 cup ketchup*

* Chili sauce or your favorite barbecue sauce may be substituted.

Preheat oven to 350°F. Sprinkle both sides of pork chops with salt and pepper.
Place pork chops in ungreased shallow baking pan. Top each pork chop with a
onion slice, a lemon slice, 1 tablespoon brown sugar, and 1 tablespoons ketchup.

Cover and cook for approximately 20 minutes. Uncover and cook spooning sauce
over the chops occasionally, an additional 30 minutes or until the internal
temperature reaches a temperature of 155°F on a meat thermometer. Remove from
oven and serve.

Phred wrote:

> Do you good folk have a standard "pork chop"? Over here, you can buy
> pork chops ranging from about the size of a lamb loin chop up to a
> slab that will barely fit on a large dinner plate. Mind you, I have
> to say most people I know will always only eat one at a meal. (Or
> maybe they would eat more if they were given more.
>

Around here (southern Ontario) you can get a wide range of cuts of pork
chop. There are shoulder chops and loin chops. The loin chops can be as
thin as 1/4" or they can be more than an inch thick. They come on the bone
or boneless I choose chop thickness based on what I plan to do with them. If
I am going to stuff them I get them thick enough to cut a pocket in them,
but if I am going to grill them I get them as thin as possible, use a dry
rub and then do them a minute or two on each side on a hot grill.

In article >,
Dave Smith > wrote:

> Lamb is a different matter. While some people like cold lamb
> sandwiches, the only thing I have ever done with that that I enjoy
> with that is to make curry. Then there is left over pork. It leaves
> me completely uninspired.

When we roast lamb, we almost always make a pan sauce with red wine
and herbs. For leftovers, we eat it reheated in the sauce the first
day, and then make sandwiches the second day by sauteeing some onion in
a pan with olive oil, then frying thin slices of the lamb and serving on
toasted bread with the sauce. Lamwiches.

I like leftover pork, I eat it cold.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Margaret Suran wrote on 26 Jul 2005 in rec.food.cooking

>
> >>>"-L." > wrote:
> >>>
> >>>
> >>>>Melba's Jammin' wrote:
> >>>
> >>>
> >>>Hey! Didn't I tell you to start your own dang thread if you
> >>>get off pork chops? Pay attention! (Don't just change the
> >>>subject line, either -- it'll still thread here if you do
> >>>that.) --
> >>>-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!
> >>
> >>Hey! I didn't want to start a thread about my piggy husband!
> >> Who died and made you thread police, anyway? Don't answer
> >>that! <jk of course!>
> >>
> >>-L.
> >
> >
> > Wanna see my badge? Or crown? <vbg>
> > It's just that when the drift has nothing to do with the subject
> > line, it's hard to remember where you read what.
> >
> > I have a friend (former!! if she doesn't mend her ways) who
> > patently REFUSES to change the subject line in email messages --
> > she just pulls an old one with my address already inserted and
> > uses it. I can't get it through her thick Austrian (whoops!,
> > maybe it's, er, Australian) <cough> head that it makes looking
> > for a particular message later on extremely difficult because
> > the content has nothing to do with the subject line.
> > She thinks it's funny. It ****es me off.
> > rfc
> >
>
> Whoever your former friend is, tell her not to worry. If whoever
> created the Computer Universe would not have wanted this to
> happen, he/she/it would have made it impossible to change anything
> in the subject line. Just as he/she/it made it impossible for me
> to retrieve stuff from the recycle bin, after someone emptied it,
> because he didn't understand that I use it like a bank deposit box
> and keep my treasures in it. They are all gone now. (
>

That's it! Go to your rooms! Barbara...put back that wine bottle, right
this minutes. Maggie stop sticking out your tongue, your face will
freeze that way. Now stay in your rooms till you can act civilized....
Did you hear me!

mutter, mutter, Damn Kids!, mutter.

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

Sheldon wrote:
>

<sniping>

I've never
> seen a menu says "Pork Chop", always says "Pork Chops".


I think Sheldon has a point....


Cathy

On Mon, 25 Jul 2005 23:24:13 -0500, Melba's Jammin' wrote:

> In article >,
> wrote:
>
> > On Mon, 25 Jul 2005 20:37:31 -0500, Melba's Jammin' wrote:
> >
> > > Oh, pishtosh! Are you (and a couple others with similar remarks)
> > > telling me that you go to the store for po'k chops and say, "Let's
> > > see, I need 36 ounces of pork chops"? Instead of "I need six
> > > chops for dinner on Sunday."
>
> >
> > Let's begin with reality.
>
> When are you going to start?

You didn't think what you snipped was reality?

Nancy Young wrote:

> You know, much to my chagrin, leftover steak and pork chops leave
> me uninspired as to what the heck to do with it

My favorite thing to do with leftover steak is to slice very thin and
add to a big leafy salad that also included red onions, mushrooms,
cheddar cheese and apple cubes and dress with EVOO/Basalmic vinegar/S&P.

Goomba

In article >, Monsur Fromage du
Pollet > wrote
>
> I think you've been drinking already...Poor Maggie having to put up
> with you...Now I know why she's so polite.

Maggie? I don't know anyone with that name except a grandniece who's 8
-- too young to drink.
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

Melba's Jammin' > wrote:

> In article >, "Dimitri"
> > wrote:
>
> > "Melba's Jammin'" > wrote in message
> > ...
> > >. . . constitute a serving?
>
> > > How many do you fix?
> > > --
>
> >
> > That depends on what type and how thick they are cut. I think it is
> > more viable to talk about serving ounces.
>
> > Dimitri
>
> Oh, pishtosh! Are you (and a couple others with similar remarks)
> telling me that you go to the store for po'k chops and say, "Let's see,
> I need 36 ounces of pork chops"? Instead of "I need six chops for
> dinner on Sunday."

That's how we do it. If we're having three of us for dinner, times 3-4
ounces of meat/fish apiece, we buy 1/2 - 3/4 pound. Or a pound if it's
shrimp with the shells on, f'rinstance. James is diabetic and needs to
know how much protein he's eating in a meal, so we do it by the ounce.

serene

Looks good, but can we dispense with the water?
The lemonade is diluting this as it is.

```````````````````````

On Tue, 26 Jul 2005 09:54:02 -0500, Melba's Jammin' wrote:

> Bloomer Droppers
>
> Recipe By : posted to r.f.cooking by Barb Schaller 7-26-05
> Serving Size : 1 Preparation Time :0:00
> Categories : Beverages
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 6 ounces lemonade concentrate
> 6 ounces vodka
> 18 ounces water
> 1 peach
> powdered sugar
>
> Blend together and freeze for slush drink. Four times the recipe will
> fill an ice cream bucket. (A couple more peaches wouldn't hurt.

In article >,
Dave Smith > wrote:
>Nancy Young wrote:
>
>> You know, much to my chagrin, leftover steak and pork chops leave
>> me uninspired as to what the heck to do with it. Pork roast, not so
>> much of a problems, but chops just seem to dry out. I hates a dry
>> pork chop. Luckily, I usually just make three medium chops, one
>> for me, and there aren't any leftovers.
>
>Leftover chicken is great stuff, heated up, heated up with gravy, or cold.
>THe same goes for left over roast beef. Lamb is a different matter. While
>some people like cold lamb sandwiches, the only thing I have ever done with
>that that I enjoy with that is to make curry. Then there is left over pork.
>It leaves me completely uninspired.

I must confess to an almost obscene food fetish -- I really like
leftover lamb loin chops that have been in the fridge long enough for
the fat to become almost "crisp". (In fact I suspect I prefer them
that way to hot and greasy. But they *must* be *really* fresh.)

Cheers, Phred.

--
LID

"cathyxyz" > wrote in message
...
> Sheldon wrote:
> >
>
> <sniping>
>
> I've never
> > seen a menu says "Pork Chop", always says "Pork Chops".
>
>
> I think Sheldon has a point....
>
>
> Cathy

It'll be showing due to the receding hairline no doubt.





Shaun aRe

Dog3 wrote on 27 Jul 2005 in rec.food.cooking

> I love left over chicken. I'll make chicken and noodles out of it
> for a quick dinner. I also like it with gravy over rice. I'm not
> a big lamb fan so I can't comment in it too much. Left over pork
> is great warmed up in stir fry dishes. Left over steak usually
> winds up being my breakfast with some eggs on the side. Sometimes
> I'll just eat left over steak as is, cold, right out of the
> fridge.
>
> Michael
>
>

A freshly toasted well buttered bun with slices of lamb well salt and
peppered doesn't impress you....Mike your sick!

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

In article > , Dog3 > wrote:
(Phred) wrote in
:
>> In article >,
>> Dave Smith > wrote:
>>>Nancy Young wrote:
>>>> You know, much to my chagrin, leftover steak and pork chops leave
>>>> me uninspired as to what the heck to do with it. Pork roast, not so
>>>> much of a problems, but chops just seem to dry out. I hates a dry
>>>> pork chop. Luckily, I usually just make three medium chops, one
>>>> for me, and there aren't any leftovers.
>>>
>>>Leftover chicken is great stuff, heated up, heated up with gravy, or
>>>cold. THe same goes for left over roast beef. Lamb is a different
>>>matter. While some people like cold lamb sandwiches, the only thing I
>>>have ever done with that that I enjoy with that is to make curry.
>>>Then there is left over pork. It leaves me completely uninspired.
>>
>> I must confess to an almost obscene food fetish -- I really like
>> leftover lamb loin chops that have been in the fridge long enough for
>> the fat to become almost "crisp". (In fact I suspect I prefer them
>> that way to hot and greasy. But they *must* be *really* fresh.)
>
>I love left over chicken. I'll make chicken and noodles out of it for a
>quick dinner. I also like it with gravy over rice. I'm not a big lamb fan
>so I can't comment in it too much. Left over pork is great warmed up in
>stir fry dishes. Left over steak usually winds up being my breakfast with
>some eggs on the side. Sometimes I'll just eat left over steak as is,
>cold, right out of the fridge.

I've got rather a weakness for rump steak like that too. :-)
Thinking about it, I guess cold pork would be near the bottom of my
choices -- which is not to say I'm not happy to eat it; but I think I
would put cold roast beef, lamb/mutton, and chook, boiled corned beef,
and grilled steak and lamb, all ahead of cold pork. But the
full spectrum really only runs from "it's great" to "it's okay". :-)

Cheers, Phred.

--
LID

On Wed, 27 Jul 2005 11:02:55 GMT, (Phred)
wrote:


>I must confess to an almost obscene food fetish -- I really like
>leftover lamb loin chops that have been in the fridge long enough for
>the fat to become almost "crisp". (In fact I suspect I prefer them
>that way to hot and greasy. But they *must* be *really* fresh.)

I love cold leftover Buffalo wings.

Tara