thanks, i am not fond of ice cream in general but love peach ice cream, will
be trying the poaching to see how i like that, Lee
"Brick" > wrote in message
ster.com...
>
> On 24-Aug-2009, "Stormmee" > wrote:
>> "Brick" > wrote in message
>> ster.com...
>> > On 23-Aug-2009, "Theron" > wrote:
>> >
>> >> Any thoughts about making a "pork sloppy joe sandwich" with leftover
>> >> grilled
>> >> pork?
>> >> I'm going to try the following:
>> >> a.. 1 lb leftover pork tritip roast, sliced thin and cut into small
>> >> pieces
>> >> b.. salt and fresh ground black pepper to taste
>> >> c.. 1/2 onion, diced
>> >> d.. 2 cloves garlic, chopped
>> >> e.. 1/4 tsp fennel seeds, crushed with the flat of a knife
>> >> f.. 1/4 tsp dried rosemary
>> >> g.. 1/2 tsp dried oregano
>> >> h.. 1/4 tsp red pepper flakes
>> >> i.. 1/2 cups chicken stock
>> >> j.. 3/4 cups tomato sauce
>> >> Brown pork pieces and cook in the oil. Add the onions and garlic;
>> >> cook
>> >> for
>> >> 3 minutes, and then add the tomato sauce and other seasonings. Simmer,
>> >> for
>> >> about 1 hour, or until the pork is very tender. Taste for salt and
>> >> pepper,
>> >> and serve hot on the hamburger bun with a slice of raw onion.
>> >>
>> >> Whadya think? Thoughts will be appreciated.
>> >>
>> >> Ed, constantly learning to live with senescent ignorance,
>> >
>> > That's about what I'd do Ed. In fact I just made something similar
>> > with flap met from the back of spare ribs. I used diced onion, diced
>> > cubanella, minced garlic, S & P, tomato paste, chicken stock and
>> > probably some cajun seasoning. Not sure about the Cajun. It's
>> > nothing to write home about, but it stops the stomach from growling.
>> > I get a lot of mileage out of leftover meat. I used the last of the
>> > recent
>> > mix in a fritatta for lunch today.
>> >
>> > I had egg white leftover from 8 eggs I made ice cream with. I added
>> > some turmeric to kill the sickly white color and used it to make the
>> > fritatta. Nathalie ate a platefull and that's a sign it wasn't too bad.
>> > --
>> > Brick said that.
>
>> i love you found something to do with the whites, i hate wasting food...
>> now> against my better judgement, what kind of ice cream and what
>> recipe...
>> Lee, > thinking of eight of her sister's fresh eggs in ice cream.
>
> Egg whites are nothing more or less then "Egg Beater's" which come at
> an inflated price in your dairy section at the supermarket. If you don't
> like the white color of raw egg white, just add a little color to them. I
> used Turmeric and it worked okay.
>
> The ice cream was French Vanilla from the Cuisenart Ice Cream Maker
> booklet.
>
> 2-1/2 cups half and half
> 8 egg yoks
> 1 cup sugar
> 2-1/2 cups whipping cream
> 4 tsp vanilla
> 1/8 tsp salt
>
> I added 2 cups diced peaches that I poached in butter and brown sugar.
> It makes a decent ice cream.
> --
> Brick said that.