So good....

http://i35.tinypic.com/29futmf.jpg

http://i36.tinypic.com/2zf614n.jpg

Oink your hearts out.

On Sat, 15 Nov 2008 17:49:17 -0800 (PST), Sheldon >
wrote:

>So good....
>
>http://i35.tinypic.com/29futmf.jpg
>
>http://i36.tinypic.com/2zf614n.jpg
>
>Oink your hearts out.
>
I will. They look delicious!

Does your family live close by? It always seems like you're cooking
for a group or at least a grandchild. Your property is a child's
delight, IMO, and I bet they beg to spend the night quite often.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

Sheldon > wrote:

> Oink your hearts out.

Cheap wino wine, a nasty, grungy pan (even before cooking), and
bottled pre-chopped garlic.

And you bitch about other's people 'taste in ass'.

-sw

sf wrote:
>Sheldon wrote:
>
> >So good....
>
> >http://i35.tinypic.com/29futmf.jpg
>
> >http://i36.tinypic.com/2zf614n.jpg
>
> >Oink your hearts out.
>
> I will. �They look delicious! �
>
> Does your family live close by? �It always seems like you're cooking
> for a group or at least a grandchild. �Your property is a child's
> delight, IMO, and I bet they beg to spend the night quite often.

They live in NJ, about a 2 1/2 hour drive. They have a nice travel
trailer and camp a lot... they almost always stop for a day or two
when passing through on their way home... and even though I have a
nice guest room there are four of them so they rather sleep in their
trailer.

But I usually cook more than I can eat in one meal anyway... I don't
mind left overs the next day and I like to make enough to freeze
too.... it's much easier to cook extra than to cook often. And I
wasn't about to go to the trouble of making up a marinade and light
the oven and have it on for 3 hours for 2-3 ribs. I have enough
remaining for two more meals (I ate two with some frozen veggies),
cooked ribs freeze well too, and heat quick in the nuker... there were
only eight ribs, you're making it sound like I cooked enough to feed
the Seventh Fleet. My mother always cooked enough for another meal
too... soups, stews, and especially stuffed cabbage, my father would
have a fit if there wasn't enough stuffed cabbage for him to stuff his
tank all week... my father had a good appetite and wasn't a fussy
eater... but my mother never said he'll eat anything, she said he'll
eat everything!

Sqwertz wrote:
> Sheldon wrote:
> > Oink your hearts out.
>
> Cheap wino wine,

Cost $9.99, was in my budget... and port is good in a marinade.

> a nasty, grungy pan (even before cooking),

Nah, it's clean... that's a great pan, it's old, a Farberware with the
midnight blue Excaliber nonstick coating, not made anymore or I'd buy
another... actually looks pretty good after some 30 years, and I've
used it at least once a week and it's still as nonstick as it was the
first time.

> and bottled pre-chopped garlic.

You need new glasses, actually you need a brain... that's the garlic
my neighbor plants... how can anyone know it's bottled unless they see
the bottle... fact is I never in my life used bottled garlic. My
neighbor gave me a dozen heads this year and wanted to give me more
but that was plenty... I actually used a bit too much on those ribs
(four huge cloves), I'm trying to use it up before it rots.... I have
three heads left.... the rest of the year I buy garlic, two heads at a
time, I don't use a lot of garlic... if I happen to run out of garlic
I use granulated, like I said, I've never once used bottled... maybe
it's good, but I wouldn't know. I don't own a garlic press either,
never had, never ever even tried one... I typically mince/sliver/slice
my garlic with a sharp parer, sometimes I smush it with the side of a
chefs knife but I rarely use garlic that way.

> And you bitch about other's people 'taste in ass'.

Sqwertz, you're a no account ass with no taste whatsoever.

On Sat, 15 Nov 2008 19:30:17 -0800 (PST), Sheldon >
wrote:

>They live in NJ, about a 2 1/2 hour drive.

Not as close as I like my family to be, but it's not a huge distance
to complain about either.

>They have a nice travel
>trailer and camp a lot... they almost always stop for a day or two
>when passing through on their way home... and even though I have a
>nice guest room there are four of them so they rather sleep in their
>trailer.

It seems like you have the best of both worlds! They spend the night
*and* take care of themselves. You don't need to wash any bed
linens - just a few extra towels.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

Sheldon > wrote:

> Sqwertz wrote:
>> Sheldon wrote:
>>> Oink your hearts out.
>>
>> Cheap wino wine,
>
> Cost $9.99, was in my budget... and port is good in a marinade.
>
>> a nasty, grungy pan (even before cooking),
>
> Nah, it's clean...

No, it's got years worth of greasy buildup on it.

>> and bottled pre-chopped garlic.
>
> You need new glasses, actually you need a brain... that's the garlic
> my neighbor plants... how can anyone know it's bottled unless they see
> the bottle...

Liar. The garlic is chopped into near-perfect squares with no
shards or uneven pieces. The kind of chop you get from a machine,
but from a cutting board unless you're some sort of unnecessarily
anal perfectionist.

You're busted.

> Sqwertz, you're a no account ass with no taste whatsoever.

Says the guy drinking the $3.99/bottle port and eating a can of SPAM
once a week.

-sw

In article
>,
Sheldon > wrote:

> So good....
>
> http://i35.tinypic.com/29futmf.jpg
>
> http://i36.tinypic.com/2zf614n.jpg
>
> Oink your hearts out.

Looks good from here but that pan is going to be a bitch to clean. <g>
--
Peace! Om

"Our prime purpose in this life is to help others. And if you can't help them, at least don't hurt them." -- Dalai Lama

In article
>,
Sheldon > wrote:

> sf wrote:
> >Sheldon wrote:
> >
> > >So good....
> >
> > >http://i35.tinypic.com/29futmf.jpg
> >
> > >http://i36.tinypic.com/2zf614n.jpg
> >
> > >Oink your hearts out.
> >
> > I will. ?They look delicious! ?
> >
> > Does your family live close by? ?It always seems like you're cooking
> > for a group or at least a grandchild. ?Your property is a child's
> > delight, IMO, and I bet they beg to spend the night quite often.
>
> They live in NJ, about a 2 1/2 hour drive. They have a nice travel
> trailer and camp a lot... they almost always stop for a day or two
> when passing through on their way home... and even though I have a
> nice guest room there are four of them so they rather sleep in their
> trailer.
>
> But I usually cook more than I can eat in one meal anyway... I don't
> mind left overs the next day and I like to make enough to freeze
> too.... it's much easier to cook extra than to cook often. And I
> wasn't about to go to the trouble of making up a marinade and light
> the oven and have it on for 3 hours for 2-3 ribs. I have enough
> remaining for two more meals (I ate two with some frozen veggies),
> cooked ribs freeze well too, and heat quick in the nuker... there were
> only eight ribs, you're making it sound like I cooked enough to feed
> the Seventh Fleet. My mother always cooked enough for another meal
> too... soups, stews, and especially stuffed cabbage, my father would
> have a fit if there wasn't enough stuffed cabbage for him to stuff his
> tank all week... my father had a good appetite and wasn't a fussy
> eater... but my mother never said he'll eat anything, she said he'll
> eat everything!

I only cook for the two of us, and I tend to cook enough to last us 3
days or so. We like leftovers!
--
Peace! Om

"Our prime purpose in this life is to help others. And if you can't help them, at least don't hurt them." -- Dalai Lama

"Sheldon" > wrote in message
...
> So good....
>
> http://i35.tinypic.com/29futmf.jpg
>
> http://i36.tinypic.com/2zf614n.jpg
>
> Oink your hearts out.
>

Mmmm! I use those ("country-style ribs" or "boneless ribs" in my spaghetti
sauce.

Pretty sure they are hunks of pork butt (shoulder). Delicious!!

Van


---- Posted via Pronews.com - Premium Corporate Usenet News Provider ----
http://www.pronews.com offers corporate packages that have access to 100,000+ newsgroups

Omelet wrote:
>>
> �Sheldon > wrote:
> > So good....
>
> >http://i35.tinypic.com/29futmf.jpg
>
> >http://i36.tinypic.com/2zf614n.jpg
>
> > Oink your hearts out.
>
> Looks good from here but that pan is going to be a bitch to clean. <g>

How'd you know sqwertz was my house cleaning bitch? <g

On Nov 16, 6:37�am, "Van" > wrote:
> "Sheldon" > wrote in message
>
> ...
>
> > So good....
>
> >http://i35.tinypic.com/29futmf.jpg
>
> >http://i36.tinypic.com/2zf614n.jpg
>
> > Oink your hearts out.
>
> Mmmm! �I use those ("country-style ribs" �or "boneless ribs" in my spaghetti
> sauce.
>
> Pretty sure they are hunks of pork butt (shoulder). �Delicious!!

Exactly. I braise them in sghetti sauce too, did them that way last
time. These were the other half of a Price Chopper family pack.

Sqwertz wrote:
> Sheldon wrote:
> > Sqwertz wrote:
> >> Sheldon wrote:
> >>> Oink your hearts out.
>
> >> Cheap wino wine,
>
> > Cost $9.99, was in my budget... and port is good in a marinade.
>
> >> a nasty, grungy pan (even before cooking),
>
> > Nah, it's clean...
>
> No, it's got years worth of greasy buildup on it.

Not a bit of grease build up... that's the non stick coating... in
fact it cleans beautifully in the dishwasher. I've no idea why
Farberware stoped putting the Excaliber coating on their classic
stainless steel roasting pans... I also have the large one without the
coating, that's a sqwertz (bitch) to clean.

> >> and bottled pre-chopped garlic.
>
> > You need new glasses, actually you need a brain... that's the garlic
> > my neighbor plants... how can anyone know it's bottled unless they see
> > the bottle...
>
> Liar. �The garlic is chopped into near-perfect squares with no
> shards or uneven pieces. �The kind of chop you get from a machine,
> but from a cutting board unless you're some sort of unnecessarily
> anal perfectionist.
>
> You're busted.

Hehe, I'm just good with a knife, Martin Yan has nothing on me.
Actually anyone can make even garlic dice, in fact it's difficult not
to... you're lazy is why you thought of bottled because that's what
you use. And I've looked at jars of minced garlic, they do not
contain nicely diced bits... they're all irregularly shaped and sized,
looks more chewed... very likely fed through a meat grinder-like
machine

> > Sqwertz, you're a no account ass with no taste whatsoever.
>
> Says the guy drinking the $3.99/bottle port and eating a can of SPAM
> once a week.

Your Boon's Farm is $3.99. My 1.5 L ruby port is $9.99, actually an
excellent dessert wine. It's not so easy to find ruby port on the
shelf, there's usually tawny port. My liquor store guy says most
folks prefer tawny, it's got a stronger nut-like flavor. I prefer
ruby, it's cleaner tasting and looks nicer in the glass.

Anyone who eats canned soups has no right to complain about Spam.
If everyone fed their family Spam once a week there'd be no economy
crisis... it's no worse than your Golden Arches that these days costs
nearly like a 5 Star joint to eat out of a paper sack in your car. If
everyone boycotted fast food joints the value of the US economy would
double... families now spend more than a car payment at those fake
food (fast food) joints every month. If folks cooked at home instead
of eating out they'd be able to easily make a mortgage payment. The
fabric of the American economy is threadbare because the fabric of the
American family has come unraveled.

Now I know why sqwertz is always ragging on me, she wants my
attention, she desparately wants to be my *bitch*... thankew, Omelet!

Ahahahahahahahahahahahahahahahahahahaha. . . .

Michael "Dog3" wrote:
> Sheldon >
> news:742760a0-1e58-4780-80a3-5549cca49f8c@
> 40g2000prx.googlegroups.com: in rec.food.cooking
>
snip
> I'm not a huge left over fan but I almost always cook way too much
> also. Ordinarily my neighbors benefit from the extras I cook ;-)
> OTOH some things I just use the Foodsaver and put 'em in the freezer.
>
> Michael
I always cook a lot of pot roast or roast beef (two different meat cuts and
methods). Otherwise I can't have beef hash, beef pot pies, beef sandwiches
or faux Philly sandwiches, hot roast beef sandwiches. Pork roast, ham and
chicken morph as well. Sometimes the leftovers are better than the
original. ;o}
Janet

Janet Bostwick wrote:
> Michael "Dog3" wrote:
>> Sheldon >
>> news:742760a0-1e58-4780-80a3-5549cca49f8c@
>> 40g2000prx.googlegroups.com: in rec.food.cooking
>>
> snip
>> I'm not a huge left over fan but I almost always cook way too much
>> also. Ordinarily my neighbors benefit from the extras I cook ;-)
>> OTOH some things I just use the Foodsaver and put 'em in the freezer.
>>
>> Michael
> I always cook a lot of pot roast or roast beef (two different meat cuts and
> methods). Otherwise I can't have beef hash, beef pot pies, beef sandwiches
> or faux Philly sandwiches, hot roast beef sandwiches. Pork roast, ham and
> chicken morph as well. Sometimes the leftovers are better than the
> original. ;o}
> Janet
>
>
Same here, I don't care for "cold cuts" and always roast more meat than
is needed for a meal especially for use in sandwiches.

"Michael \"Dog3\" wrote:
> Sheldon wrote:
>
> > So good....
>
> >http://i35.tinypic.com/29futmf.jpg
>
> >http://i36.tinypic.com/2zf614n.jpg
>
> > Oink your hearts out.
>
> Mmmm... looks good. �What did you marinate/season them in?

These were a quickie, took them from the freezer and put them into the
fridge the night before but were still frozen the next day. Later in
the day I was able to break them apart but they were still frozen. So
I marinated frozen ribs and not very long. I don't follow a recipe
for marinades, essentially I use whatever there is while trying to
adhere to a few basics; sweet/sour/oriental... I detest those
southwest goopy sweet sauces. I can't really say how much of every
ingredient I used...

Four fat cloves garlic, small dice... was too garlicky
Couple glugs Stan's red sauce
Few glugs Kikoman
One good glug ordinary white vinegar
One good glug ruby port
Couple glugs ruby red grapefruit juice, had no OJ
But added two heaping Tbls orange marmalade
Few shakes toasted sesame seed oil
About a tsp each black n' white freshly ground pepper
1/2 tsp msg

Did I forget anything, don't think so... but it made like 3/4 cup
marinade.
Put all the ribs in a large Zip-Loc, poured in the marinade, squished
the bag to force out most of the air and sealed it (no need to be
wasteful making a lot of marinade using this method). Placed the bag
in my [dirty bitch] roasting pan and stuck it in the fridge... flipped
it a few times over a few hours (usually I'd marinate ribs like 2-3
days). Placed the ribs in the lower third of a 375F oven for 15
minutes, then lowered the temperature to 325F. If you roast ribs
higher in the oven they'll burn before cooking through. Cooked the
ribs 3 hours flipping them about every half hour (I used a wire rack
to keep the ribs out of the grease). Three of the ribs were much
thicker, put them back and cooked those another half hour.


There's my garlic, lower right of my spice station:
http://i38.tinypic.com/35aoweh.jpg

The one head in use is in that blue bowl, the rest are in my fancy
schmancy garlic keeper... I see one is ready for the composter... I
don't use enough garlic to ever think about bottled:
http://i35.tinypic.com/scge43.jpg

Most of my extra Penzeys is in my freezer in that space under the ice
cubes... as anyone can see I don't stock a freezer like it's my bank
account:
http://i37.tinypic.com/ohtxjp.jpg

These are my real valuables, they get the best seats in the house:
http://i36.tinypic.com/dcejcz.jpg

Sheldon > wrote:

> Sqwertz wrote:
>> Sheldon wrote:
>>> Sqwertz wrote:
>>>> Sheldon wrote:
>>>>> Oink your hearts out.
>>
>>>> Cheap wino wine,
>>
>>> Cost $9.99, was in my budget... and port is good in a marinade.
>>
>>>> a nasty, grungy pan (even before cooking),
>>
>>> Nah, it's clean...
>>
>> No, it's got years worth of greasy buildup on it.
>
> Not a bit of grease build up... that's the non stick coating... in
> fact it cleans beautifully in the dishwasher.

You really aren't stupid enough to think we'd believe that black rim
around the whole pan - quite evident on the left - is a non-stick
coating (or lack thereof).

>>>> and bottled pre-chopped garlic.

> Hehe, I'm just good with a knife,

More bullshit. Nobody in their right mind would go to the trouble
of mincing garlic into perfect little squares like that. You
*bought* it that way.

>> Says the guy drinking the $3.99/bottle port and eating a can of SPAM
>> once a week.
>
> Your Boon's Farm is $3.99. My 1.5 L ruby port is $9.99

So I was off by $1 (considering your bottle is twice as big as what
normal people buy). You probably included shipping in that price.

I suppose you think Taylor port with a replaceable cork instead of a
screw cap is a step up, right?

Sheesh.

-sw

Sheldon > wrote:

> On Nov 16, 6:37�am, "Van" > wrote:

>> Pretty sure they are hunks of pork butt (shoulder). �Delicious!!
>
> Exactly.

Those are from the loin, not the shoulder/butt. You can tell from
the bones and the grain of meat.

You really suck at this cooking thing, don't you.

-sw

In article
>,
Sheldon > wrote:

> Omelet wrote:
> >>
> > ?Sheldon > wrote:
> > > So good....
> >
> > >http://i35.tinypic.com/29futmf.jpg
> >
> > >http://i36.tinypic.com/2zf614n.jpg
> >
> > > Oink your hearts out.
> >
> > Looks good from here but that pan is going to be a bitch to clean. <g>
>
> How'd you know sqwertz was my house cleaning bitch? <g

;-)
--
Peace! Om

"Our prime purpose in this life is to help others. And if you can't help them, at least don't hurt them." -- Dalai Lama

In article
>,
Sheldon > wrote:

> If folks cooked at home instead
> of eating out they'd be able to easily make a mortgage payment.

You are probably right about that! People's priorities are screwed. My
budget is very tight right now, (I eat out maybe once per month, if
that!) but my morgage gets paid FIRST. I'd do without power or water
before I'd let the morgage payment go!

It's set up on an auto-debit and it's up to me to make sure the money is
there for it.

3 more years... ;-)
--
Peace! Om

"Our prime purpose in this life is to help others. And if you can't help them, at least don't hurt them." -- Dalai Lama

In article
>,
Sheldon > wrote:

> There's my garlic, lower right of my spice station:
> http://i38.tinypic.com/35aoweh.jpg

I keep a wicker basket next to my stove that pretty much always contains
onions and garlic. Right now it also has a couple of artichokes in it
waiting for me to pressure cook them. I keep tomatoes at room temp too
in a basket, as well as avocados and stuff.

I'm thinking about getting one of those collapsible 3 tiered metal
baskets that hang from the ceiling for stuff like that to save on
counter space.
--
Peace! Om

"Our prime purpose in this life is to help others. And if you can't help them, at least don't hurt them." -- Dalai Lama

In article
>,
Sheldon > wrote:

> Most of my extra Penzeys is in my freezer in that space under the ice
> cubes... as anyone can see I don't stock a freezer like it's my bank
> account:
> http://i37.tinypic.com/ohtxjp.jpg

Heh! I'm learning not to. :-)
--
Peace! Om

"Our prime purpose in this life is to help others. And if you can't help them, at least don't hurt them." -- Dalai Lama

In article
>,
Sheldon > wrote:

> These are my real valuables, they get the best seats in the house:
> http://i36.tinypic.com/dcejcz.jpg

Those are family members. ;-)

Amazing how much the love boxes!
--
Peace! Om

"Our prime purpose in this life is to help others. And if you can't help them, at least don't hurt them." -- Dalai Lama

On Nov 16, 12:07�pm, Omelet > wrote:
> In article
> >,
>
> �Sheldon > wrote:
> > Omelet wrote:
>
> > > ?Sheldon > wrote:
> > > > So good....
>
> > > >http://i35.tinypic.com/29futmf.jpg
>
> > > >http://i36.tinypic.com/2zf614n.jpg
>
> > > > Oink your hearts out.
>
> > > Looks good from here but that pan is going to be a bitch to clean. <g>
>
> > How'd you know sqwertz was my house cleaning bitch? <g
>
> ;-)
> --
> Peace! Om

I don't think the sqwertz could make his envy/reverence of my culinary
skills any more obvious.

Sheldon wrote:

Sqwertz wrote:
> Sheldon wrote:
> > Sqwertz wrote:
> >> Sheldon wrote:
> >>> Oink your hearts out.
>
> >> Cheap wino wine,
>
> > Cost $9.99, was in my budget... and port is good in a marinade.
>
> >> a nasty, grungy pan (even before cooking),
>
> > Nah, it's clean...
>
> No, it's got years worth of greasy buildup on it.

Not a bit of grease build up... that's the non stick coating... in
fact it cleans beautifully in the dishwasher. I've no idea why
Farberware stoped putting the Excaliber coating on their classic
stainless steel roasting pans... I also have the large one without the
coating, that's a sqwertz (bitch) to clean.

> >> and bottled pre-chopped garlic.
>
> > You need new glasses, actually you need a brain... that's the garlic
> > my neighbor plants... how can anyone know it's bottled unless they see
> > the bottle...
>
> Liar. ?The garlic is chopped into near-perfect squares with no
> shards or uneven pieces. ?The kind of chop you get from a machine,
> but from a cutting board unless you're some sort of unnecessarily
> anal perfectionist.
>
> You're busted.

Hehe, I'm just good with a knife, Martin Yan has nothing on me.
Actually anyone can make even garlic dice, in fact it's difficult not
to... you're lazy is why you thought of bottled because that's what
you use. And I've looked at jars of minced garlic, they do not
contain nicely diced bits... they're all irregularly shaped and sized,
looks more chewed... very likely fed through a meat grinder-like
machine

> > Sqwertz, you're a no account ass with no taste whatsoever.
>
> Says the guy drinking the $3.99/bottle port and eating a can of SPAM
> once a week.

Your Boon's Farm is $3.99. My 1.5 L ruby port is $9.99, actually an
excellent dessert wine. It's not so easy to find ruby port on the
shelf, there's usually tawny port. My liquor store guy says most
folks prefer tawny, it's got a stronger nut-like flavor. I prefer
ruby, it's cleaner tasting and looks nicer in the glass.

Anyone who eats canned soups has no right to complain about Spam.
If everyone fed their family Spam once a week there'd be no economy
crisis... it's no worse than your Golden Arches that these days costs
nearly like a 5 Star joint to eat out of a paper sack in your car. If
everyone boycotted fast food joints the value of the US economy would
double... families now spend more than a car payment at those fake
food (fast food) joints every month. If folks cooked at home instead
of eating out they'd be able to easily make a mortgage payment. The
fabric of the American economy is threadbare because the fabric of the
American family has come unraveled.

Now I know why sqwertz is always ragging on me, she wants my
attention, she desparately wants to be my *bitch*... thankew, Omelet!

Ahahahahahahahahahahahahahahahahahahaha. . . .
-------------------

GM replies:

*You've* got Sqwertz the Sekret Drag Queen and *I've* got blAndy and the
cyberstench...wanna trade, lol...???

I know a hispanic drag bar here - "El Gato Negro" - where Steve might try
out his drag act...IF those fierce hot - blooded "gals" don't stab him to
death first with the sharpened rat - tail combs they keep hidden in their
Dynel wigs...


<snicker>


--
Best
Greg

" I find Greg Morrow lowbrow, witless, and obnoxious. For him to claim that
we are some
kind of comedy team turns my stomach."
- "cybercat" to me on rec.food.cooking

Omelet wrote:

> In article
> >,
> Sheldon > wrote:
>
> > Omelet wrote:
> > >>
> > > ?Sheldon > wrote:
> > > > So good....
> > >
> > > >http://i35.tinypic.com/29futmf.jpg
> > >
> > > >http://i36.tinypic.com/2zf614n.jpg
> > >
> > > > Oink your hearts out.
> > >
> > > Looks good from here but that pan is going to be a bitch to clean. <g>
> >
> > How'd you know sqwertz was my house cleaning bitch? <g
>
> ;-)


Lol...ya *gotta* love it, Om...

;-P


--
Best
Greg

" I find Greg Morrow lowbrow, witless, and obnoxious. For him to claim that
we are some
kind of comedy team turns my stomach."
- "cybercat" to me on rec.food.cooking