Hello-

At the moment, I'm very, very low on funds and also very hungry :-)

I have in my refrigerator a 3 pound pork shoulder roast and a 10 pack of Sam
Adams Boston Lager.
In my pantry, I have 2 medium yellow onions, 2 baking potatoes, a good sized
bottle of decent red wine, a normal sized can of peas and 2 biggish cans of
"Italian style" tomatoes, and a can of cream of something (chicken?) "soup".
I have very little in the way of herbs and spices right now, thanks to my
very mean soon to be ex wife who spice-napped them all when I was moving
out, but I do have a half full sea salt grinder and a pepper mill full of
black peppercorns.
So, if possible with that list of ingredients, can someone suggest a semi to
very yummy way to prepare this pork roast? Please keep in mind, that since I
have very little money right now, I won't be able to purchase any additional
ingredients , so if you can limit your suggestions to stock on hand, that
would be swell.
To cook in/with I have a 12" oven safe frying pan with a lid, and a nice big
saucepan also with a lid and an electric stovetop/oven with 2 whole working
burners!

Thanks in advance for any suggestions, and I'll (rightfully) go back to
lurking now - don't want to upset the cabal/clique :-)

Lurker

In article
>,
"RFC Lurker" > wrote:

> I have in my refrigerator a 3 pound pork shoulder roast and a 10 pack of Sam
> Adams Boston Lager.
> In my pantry, I have 2 medium yellow onions, 2 baking potatoes, a good sized
> bottle of decent red wine, a normal sized can of peas and 2 biggish cans of
> "Italian style" tomatoes, and a can of cream of something (chicken?) "soup".
> I have very little in the way of herbs and spices right now, thanks to my
> very mean soon to be ex wife who spice-napped them all when I was moving
> out, but I do have a half full sea salt grinder and a pepper mill full of
> black peppercorns.
> So, if possible with that list of ingredients, can someone suggest a semi to
> very yummy way to prepare this pork roast? Please keep in mind, that since I
> have very little money right now, I won't be able to purchase any additional
> ingredients , so if you can limit your suggestions to stock on hand, that
> would be swell.
> To cook in/with I have a 12" oven safe frying pan with a lid, and a nice big
> saucepan also with a lid and an electric stovetop/oven with 2 whole working
> burners!

This last part is the only problem I see. Pork shoulder is really
wonderful cooked low and slow. I'd rub it with the salt and pepper and
cover with foil and cook in an oven at 275-300 for five hours. If you
really want to be fancy, pour half a bottle of beer on them, but if you
like beer, I'd just drink it (I don't like to drink beer myself). When
the pork is finished cooking, take it out and tent it with foil. I'd
slice up the onion, and use oil if you have it, or spoon some drippings
from the pork if you don't, and cook them over medium to medium low heat
to get them nice and soft and sweet, add a can of tomatoes and cook it
down, you can add beer or wine here also, or just reduce and taste for
seasoning, use as a sauce over the meat. If you have a microwave, I'd
poke a potato and cook it almost all the way, then turn the heat up in
the oven and finish it there. If not, scrap the sauce bit, and peel and
dice potatoes and fry with the onions to make a nice side dish. Serve
the canned peas as your green vegetable.

Regards,
Ranee (who is shredding pork shoulder tonight with s & p, garlic and
cumin, and serving with brown rice, corn tortillas, shredded lettuce and
salsa)

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
>,
"RFC Lurker" > wrote:

> Hello-
>
> At the moment, I'm very, very low on funds and also very hungry :-)
>
> I have in my refrigerator a 3 pound pork shoulder roast and a 10 pack of Sam
> Adams Boston Lager.
> In my pantry, I have 2 medium yellow onions, 2 baking potatoes, a good sized
> bottle of decent red wine, a normal sized can of peas and 2 biggish cans of
> "Italian style" tomatoes, and a can of cream of something (chicken?) "soup".
> I have very little in the way of herbs and spices right now, thanks to my
> very mean soon to be ex wife who spice-napped them all when I was moving
> out, but I do have a half full sea salt grinder and a pepper mill full of
> black peppercorns.
> So, if possible with that list of ingredients, can someone suggest a semi to
> very yummy way to prepare this pork roast? Please keep in mind, that since I
> have very little money right now, I won't be able to purchase any additional
> ingredients , so if you can limit your suggestions to stock on hand, that
> would be swell.
> To cook in/with I have a 12" oven safe frying pan with a lid, and a nice big
> saucepan also with a lid and an electric stovetop/oven with 2 whole working
> burners!
>
> Thanks in advance for any suggestions, and I'll (rightfully) go back to
> lurking now - don't want to upset the cabal/clique :-)
>
> Lurker

Oh please!
There is NO "clique" here!
I'm still fairly new (about 2 years) but did not have any trouble
fitting in!

You have plenty of good ingredients for doing a simple pork roast. I'd
braise it up on a rack so the fat can drain off, and do it pot roast
style with the onions and potatoes. Forget the soup. Forget the peas.

I'd serve the red wine in glasses with it, not cooked with the roast.

Top it with tomatoes and pepper and some sliced onion, all piled on top
of the roast. Use a large pot and put a base of some sort in it. An Iris
steamer insert would work. Put the roast on top of that and surround it
with chunky sliced potatoes and onions, top as mentioned above. Add
enough water to come up about 1/2" up the sides of the roast. You did
not say how much the roast weighed?

Put it on the stove top, covered, on medium/low heat until done. I'd say
probably a couple of hours.

Add salt when done.

Serve the onions and potatoes as a side and defat and reduce the liquid
into a sauce. A very small amount of wine at this point might work if
it's a dry wine.

Cheers!


You really need garlic, but if you cannot buy it........
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:
> Oh please!
> There is NO "clique" here!
> I'm still fairly new (about 2 years) but did not have any trouble
> fitting in!

That's because an omelet is almost universal in what you can make

RFC Lurker wrote:
:: Hello-
::
:: At the moment, I'm very, very low on funds and also very hungry :-)
::
:: I have in my refrigerator a 3 pound pork shoulder roast and a 10
pack of Sam
:: Adams Boston Lager.
:: In my pantry, I have 2 medium yellow onions, 2 baking potatoes, a
good sized
:: bottle of decent red wine, a normal sized can of peas and 2 biggish
cans of
:: "Italian style" tomatoes, and a can of cream of something
(chicken?) "soup".
:: I have very little in the way of herbs and spices right now, thanks
to my
:: very mean soon to be ex wife who spice-napped them all when I was
moving
:: out, but I do have a half full sea salt grinder and a pepper mill
full of
:: black peppercorns.
:: So, if possible with that list of ingredients, can someone suggest
a semi to
:: very yummy way to prepare this pork roast? Please keep in mind,
that since I
:: have very little money right now, I won't be able to purchase any
additional
:: ingredients , so if you can limit your suggestions to stock on
hand, that
:: would be swell.
:: To cook in/with I have a 12" oven safe frying pan with a lid, and a
nice big
:: saucepan also with a lid and an electric stovetop/oven with 2 whole
working
:: burners!
::
:: Thanks in advance for any suggestions, and I'll (rightfully) go
back to
:: lurking now - don't want to upset the cabal/clique :-)
::
:: Lurker

I'd salt and pepper it and put it in the smoker @ about 225 to 250°F
until its internal temperature is about 195°, then pull it apart for
BBQ'ed pulled pork. If you don't have a smoker, you can do basically
the same thing in your oven. Since I don't cook much pork in my oven
(or rassts that small), I can't be of much help here, but Ranee's post
sounds like it would be pretty good, too. The potatoes can be baked
whole in the smoker or the oven, wrapped in foil or not.

If you're going to bake in the oven, I'd be sure to follow Ranee's
advise about the foil tent or you'll make a mess in the oven and smoke
up the house.

BOB


--
Raw Meat Should NOT Have An Ingredients List

OmManiPadmeOmelet wrote:
> "RFC Lurker" > wrote:
>
> > Hello-
> >
> > At the moment, I'm very, very low on funds and also very hungry :-)
> >
> > I have in my refrigerator a 3 pound pork shoulder roast and a 10 pack of Sam
> > Adams Boston Lager.
> > In my pantry, I have 2 medium yellow onions, 2 baking potatoes, a good sized
> > bottle of decent red wine, a normal sized can of peas and 2 biggish cans of
> > "Italian style" tomatoes, and a can of cream of something (chicken?) "soup".
> > I have very little in the way of herbs and spices right now, thanks to my
> > very mean soon to be ex wife who spice-napped them all when I was moving
> > out, but I do have a half full sea salt grinder and a pepper mill full of
> > black peppercorns.
> > So, if possible with that list of ingredients, can someone suggest a semi to
> > very yummy way to prepare this pork roast? Please keep in mind, that since I
> > have very little money right now, I won't be able to purchase any additional
> > ingredients , so if you can limit your suggestions to stock on hand, that
> > would be swell.
> > To cook in/with I have a 12" oven safe frying pan with a lid, and a nice big
> > saucepan also with a lid and an electric stovetop/oven with 2 whole working
> > burners!
> >
> > Thanks in advance for any suggestions, and I'll (rightfully) go back to
> > lurking now - don't want to upset the cabal/clique :-)
> >
> > Lurker
>
> Oh please!
> There is NO "clique" here!

"RFC Lurker" is OBVIOUSLY a TROLL... I can smell em... a BORED regular
attempting to get a life. It's one of the regulars who still hasn't
learned that commas are not decorations... I counted fourteen (14)
superfluous commas.... what an ignorANUS!

Sheldon Nose

>
> "RFC Lurker" is OBVIOUSLY a TROLL... I can smell em... a BORED regular
> attempting to get a life. It's one of the regulars who still hasn't
> learned that commas are not decorations... I counted fourteen (14)
> superfluous commas.... what an ignorANUS!
>
> Sheldon Nose
>

First of all, thank you Ranee et al - I will try what you've so nicely laid
out for me.

Secondly,
Sheldon,care,to,venture,a,guess,as,to,which,"regul ar",I,might,be?I'd,like,to,imagine,someone,who,cou nts,superfluous,commas,would,be,the,real,one,who,n eeds,to,get,
a, life.

Sheldon, you do sometimes add insightful touches to posts, and even more
rarely post original on-topic posts yourself but mostly you just come off as
being a reflection of your accusations.

I'm not a troll, I'm just a broke guy looking for some advice on cooking
with what I have on hand - not advice on the proper use of commas. Thanks
for your insightful advice though, I'll be sure not to "decorate" my roast
with too many punctuation marks. Taske a valium, smoke a joint, drink a
songle malt - something. You are WAY too uptight and it's not very becoming
of you Shelly.

Thanks

"RFC Lurker" > wrote in message
...
>
>>
>> "RFC Lurker" is OBVIOUSLY a TROLL... I can smell em... a BORED regular
>> attempting to get a life. It's one of the regulars who still hasn't
>> learned that commas are not decorations... I counted fourteen (14)
>> superfluous commas.... what an ignorANUS!
>>
>> Sheldon Nose
>>
>
> First of all, thank you Ranee et al - I will try what you've so nicely
> laid out for me.
>
> Secondly,
> Sheldon,care,to,venture,a,guess,as,to,which,"regul ar",I,might,be?I'd,like,to,imagine,someone,who,cou nts,superfluous,commas,would,be,the,real,one,who,n eeds,to,get,
> a, life.
>
> Sheldon, you do sometimes add insightful touches to posts, and even more
> rarely post original on-topic posts yourself but mostly you just come off
> as being a reflection of your accusations.
>
> I'm not a troll, I'm just a broke guy looking for some advice on cooking
> with what I have on hand - not advice on the proper use of commas. Thanks
> for your insightful advice though, I'll be sure not to "decorate" my roast
> with too many punctuation marks. Taske a valium, smoke a joint, drink a
> songle malt - something. You are WAY too uptight and it's not very
> becoming of you Shelly.
>
> Thanks
>
Ooh look, I made spelling errors! Feel free to comment on those too Shelly.
I cannot wait.

On Fri, 10 Mar 2006 01:22:16 GMT, "RFC Lurker" >
wrote:

>Sheldon, you do sometimes add insightful touches to posts, and even more
>rarely post original on-topic posts yourself but mostly you just come off as
>being a reflection of your accusations.


A-HA! Now I see why there are references to posts I can't see!
I killfiled Sheldon ages ago.

Sweet...the thing really works.

On 9 Mar 2006 16:52:39 -0800, "Sheldon" > wrote:

> I can smell em... a BORED regular
>attempting to get a life.

.....snicker....snicker,,,snort......and just how many years has the
infamous Sheldon been sitting at his keyboard?

I remember...it was the good ole days of BBS.

get a life? what a comment from the pot.


....calling the kettle.

In article >,
OmManiPadmeOmelet > wrote:

> In article
> >,
> "RFC Lurker" > wrote:

> > Thanks in advance for any suggestions, and I'll (rightfully) go back to
> > lurking now - don't want to upset the cabal/clique :-)
> >
> > Lurker
>
> Oh please! There is NO "clique" here! I'm still fairly new (about 2
> years) but did not have any trouble fitting in!

Hey, Lurker -- you hooked one! "-)
--
-Barb
<www.jamlady.eboard.com> Updated 3-8-2006, Mekong River Thai Cuisine

In article . com>,
" > wrote:

> OmManiPadmeOmelet wrote:
> > Oh please!
> > There is NO "clique" here!
> > I'm still fairly new (about 2 years) but did not have any trouble
> > fitting in!
>
> That's because an omelet is almost universal in what you can make
>

;-)
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

: "RFC Lurker" is OBVIOUSLY a TROLL... I can smell em... a BORED regular
: attempting to get a life. It's one of the regulars who still hasn't
: learned that commas are not decorations... I counted fourteen (14)
: superfluous commas.... what an ignorANUS!

: Sheldon Nose


Well, your thirteen superfluous periods are just as bad! Duh.