Tasty and easy if you like ginger and soy sauce.

Chicken Thighs with Lemon, Honey & Ginger
http://reciperebuild.com/recipes/mai...-honey-ginger/

Of course, I didn't follow the recipe exactly - added garlic &
rosemary, didn't use the green decoration. IMO, if it's not in the
body of the recipe - it's not necessary. Served it over cauliflower
rice.

--
Food is an important part of a balanced diet.

On Thu, 13 Jun 2013 23:58:00 -0700, sf > wrote:

>Tasty and easy if you like ginger and soy sauce.
>
>Chicken Thighs with Lemon, Honey & Ginger
>http://reciperebuild.com/recipes/mai...-honey-ginger/
>
>Of course, I didn't follow the recipe exactly - added garlic &
>rosemary, didn't use the green decoration. IMO, if it's not in the
>body of the recipe - it's not necessary. Served it over cauliflower
>rice.


I was thinking about chicken for tomorrow night, I just might have
enough ingredients here to make it work...

For dinner tonight I made a sausage and bacon braise/stew, with
onions, carrots, new potatoes, red and green capsicums, peas and lots
of cabbage, been slow cooking on the wood heater all day. It's wet,
windy and cold here, so this is just perfect comfort food IMO.

On 6/13/2013 8:58 PM, sf wrote:
> Tasty and easy if you like ginger and soy sauce.
>
> Chicken Thighs with Lemon, Honey & Ginger
> http://reciperebuild.com/recipes/mai...-honey-ginger/
>
> Of course, I didn't follow the recipe exactly - added garlic &
> rosemary, didn't use the green decoration. IMO, if it's not in the
> body of the recipe - it's not necessary. Served it over cauliflower
> rice.
>

Boneless, skinless, chicken thighs are really popular over here. The
locals eat so much chicken katsu that it's scary. Chicken katsu is the
local adaptation of Japanese tonkatsu which used to be popular over here
decades ago but these days, chicken katsu is king and it's typically
made with BSCT although Japanese style chicken katsu is more likely to
be made with chicken breast.

For dinner, I made this - it's great and tasty and is an old time local
favorite.

http://cookinghawaiianstyle.com/inde...yle-chop-steak

"Jeßus" > wrote in message
...

> For dinner tonight I made a sausage and bacon braise/stew, with
> onions, carrots, new potatoes, red and green capsicums, peas and lots
> of cabbage, been slow cooking on the wood heater all day. It's wet,
> windy and cold here, so this is just perfect comfort food IMO.

What kind of sausage?
--
--
http://www.helpforheroes.org.uk/shop/

On 6/14/2013 2:58 AM, sf wrote:
> Tasty and easy if you like ginger and soy sauce.
>
> Chicken Thighs with Lemon, Honey & Ginger
> http://reciperebuild.com/recipes/mai...-honey-ginger/
>
> Of course, I didn't follow the recipe exactly - added garlic &
> rosemary, didn't use the green decoration. IMO, if it's not in the
> body of the recipe - it's not necessary. Served it over cauliflower
> rice.
>
I've saved this one, thanks! I have some boneless chicken thighs in the
freezer. I probably won't add rosemary, but garlic, absolutely!

Jill

On Thu, 13 Jun 2013 23:06:30 -1000, dsi1
> wrote:

> For dinner, I made this - it's great and tasty and is an old time local
> favorite.
>
> http://cookinghawaiianstyle.com/inde...yle-chop-steak

Thanks! There's an Asian market a couple of miles away from my house
that sells meat sliced paper thin, but I've never bought it because I
didn't have a clue what to do with it. I know I can buy lamb and beef
slices, not sure if pork comes that way or not. I'll hang on to this
recipe and buy a package now that I know how to use it.

--
Food is an important part of a balanced diet.

On Fri, 14 Jun 2013 08:56:06 -0400, jmcquown >
wrote:

> On 6/14/2013 2:58 AM, sf wrote:
> > Tasty and easy if you like ginger and soy sauce.
> >
> > Chicken Thighs with Lemon, Honey & Ginger
> > http://reciperebuild.com/recipes/mai...-honey-ginger/
> >
> > Of course, I didn't follow the recipe exactly - added garlic &
> > rosemary, didn't use the green decoration. IMO, if it's not in the
> > body of the recipe - it's not necessary. Served it over cauliflower
> > rice.
> >
> I've saved this one, thanks! I have some boneless chicken thighs in the
> freezer. I probably won't add rosemary, but garlic, absolutely!
>
YW I never used rosemary before I grew it myself. I have a huge
plant next to the house, so I keep some chopped up & ready to go at
all times. Rosemary is particularly good mixed with lemon juice,
fresh garlic and olive oil to use as a rub on lamb (the mixture also
works well with chicken).


--
Food is an important part of a balanced diet.

jmcquown wrote:
>
> I've saved this one, thanks! I have some boneless chicken thighs in the
> freezer. I probably won't add rosemary, but garlic, absolutely!

huh. I've had boneless chicken breast but have never heard of boneless
chicken thighs.

On Fri, 14 Jun 2013 10:54:26 -0400, Gary > wrote:

>jmcquown wrote:
>>
>> I've saved this one, thanks! I have some boneless chicken thighs in the
>> freezer. I probably won't add rosemary, but garlic, absolutely!
>
>huh. I've had boneless chicken breast but have never heard of boneless
>chicken thighs.

We can get boneless/skinless thighs here, but I like to buy them bone
in [when they are cheap]- and de-bone them, leaving the skin.

They cook faster and take up less room in the freezer.

Jim

"Gary" > wrote in message ...
> jmcquown wrote:
>>
>> I've saved this one, thanks! I have some boneless chicken thighs in the
>> freezer. I probably won't add rosemary, but garlic, absolutely!
>
> huh. I've had boneless chicken breast but have never heard of boneless
> chicken thighs.

I sometimes bone chicken thighs. Depends what I am using them for.

--
--
http://www.helpforheroes.org.uk/shop/

Ophelia wrote:
> I sometimes bone chicken thighs. Depends what I am using them for.

I never use dark meat for chinese stir-fry recipes. They impart a slimy, not
so good taste to me. Boneless, skinless chicken breast meat for all of those
is superior, imo

As far as fried chicken or baked, etc, I do prefer the dark meat.
G.

"Gary" > wrote in message ...
> Ophelia wrote:
>> I sometimes bone chicken thighs. Depends what I am using them for.
>
> I never use dark meat for chinese stir-fry recipes. They impart a slimy,
> not
> so good taste to me. Boneless, skinless chicken breast meat for all of
> those
> is superior, imo
>
> As far as fried chicken or baked, etc, I do prefer the dark meat.

Mostly I use mine (not boneless) for oven fried chicken. We much prefer it
to deep fried.

--
--
http://www.helpforheroes.org.uk/shop/

On 6/14/2013 9:23 AM, sf wrote:
> On Fri, 14 Jun 2013 08:56:06 -0400, jmcquown >
> wrote:
>
>> On 6/14/2013 2:58 AM, sf wrote:
>>> Tasty and easy if you like ginger and soy sauce.
>>>
>>> Chicken Thighs with Lemon, Honey & Ginger
>>> http://reciperebuild.com/recipes/mai...-honey-ginger/
>>>
>>> Of course, I didn't follow the recipe exactly - added garlic &
>>> rosemary, didn't use the green decoration. IMO, if it's not in the
>>> body of the recipe - it's not necessary. Served it over cauliflower
>>> rice.
>>>
>> I've saved this one, thanks! I have some boneless chicken thighs in the
>> freezer. I probably won't add rosemary, but garlic, absolutely!
>>
> YW I never used rosemary before I grew it myself. I have a huge
> plant next to the house, so I keep some chopped up & ready to go at
> all times. Rosemary is particularly good mixed with lemon juice,
> fresh garlic and olive oil to use as a rub on lamb (the mixture also
> works well with chicken).
>
>
I use it on lamb with OO and garlic, sure. Not sure how it computes
with ginger and soy sauce.

Jill

On 6/14/2013 10:54 AM, Gary wrote:
> jmcquown wrote:
>>
>> I've saved this one, thanks! I have some boneless chicken thighs in the
>> freezer. I probably won't add rosemary, but garlic, absolutely!
>
> huh. I've had boneless chicken breast but have never heard of boneless
> chicken thighs.
>
Where have you been?! Oh, that's right. Never mind.

Boneless skinless chicken thighs are sooo much better than the breast.
Much more moist and tender. They're great for baking as well as simmering.

Jill

jmcquown wrote:
>
> On 6/14/2013 10:54 AM, Gary wrote:
> > huh. I've had boneless chicken breast but have never heard of boneless
> > chicken thighs.
> >
> Where have you been?! Oh, that's right. Never mind.

Hey! Wait a minute, Jill. What do you mean by that? heheh

Seriously, I've never seen or heard of boneless, skinless, chicken thighs.
I wouldn't want them even if I did.

G.

On 14/06/2013 1:22 PM, Gary wrote:
> jmcquown wrote:
>>
>> On 6/14/2013 10:54 AM, Gary wrote:
>>> huh. I've had boneless chicken breast but have never heard of boneless
>>> chicken thighs.
>>>
>> Where have you been?! Oh, that's right. Never mind.
>
> Hey! Wait a minute, Jill. What do you mean by that? heheh
>
> Seriously, I've never seen or heard of boneless, skinless, chicken thighs.
> I wouldn't want them even if I did.
>
I have, There is one local store that commonly sells them and I have
bought and used them and they were good. They were also a little pricey
for chicken thighs. I have to admit that I prefer them with the bone in
because whenever the thread about bone in meat threat bounces back, I am
one of those who will argue that most meats taste better cooked on the
bone.

Gary wrote:
>jmcquown wrote:
>>
>> I've saved this one, thanks! I have some boneless chicken thighs in the
>> freezer. I probably won't add rosemary, but garlic, absolutely!
>
>huh. I've had boneless chicken breast but have never heard of boneless
>chicken thighs.

I see them but they cost twice as much per pound. I never buy chicken
parts, I only buy whole chickens... parts are salvage from cancerous
birds. When I was a kid the only chicken one could buy was from a
live chicken market.

On Fri, 14 Jun 2013 11:29:27 -0400, Gary > wrote:

>Ophelia wrote:
>> I sometimes bone chicken thighs. Depends what I am using them for.
>
>I never use dark meat for chinese stir-fry recipes. They impart a slimy, not
>so good taste to me. Boneless, skinless chicken breast meat for all of those
>is superior, imo
>
>As far as fried chicken or baked, etc, I do prefer the dark meat.

All true, dark meat chicken doesn't work in oriental dishes. But I
much prefer the dark meat in roasted chicken. I don't like fried
chicken and I detest breaded chicken.

On 6/14/2013 11:59 AM, Brooklyn1 wrote:
> On Fri, 14 Jun 2013 11:29:27 -0400, Gary > wrote:
>
>> Ophelia wrote:
>>> I sometimes bone chicken thighs. Depends what I am using them for.
>>
>> I never use dark meat for chinese stir-fry recipes. They impart a slimy, not
>> so good taste to me. Boneless, skinless chicken breast meat for all of those
>> is superior, imo
>>
>> As far as fried chicken or baked, etc, I do prefer the dark meat.
>
> All true, dark meat chicken doesn't work in oriental dishes. But I
> much prefer the dark meat in roasted chicken. I don't like fried
> chicken and I detest breaded chicken.
>
I've used dark meat successfully in Thai and Vietnamese chiken dishes,
why wouldn't it work?

On 6/14/2013 3:16 AM, sf wrote:
> On Thu, 13 Jun 2013 23:06:30 -1000, dsi1
> > wrote:
>
>> For dinner, I made this - it's great and tasty and is an old time local
>> favorite.
>>
>> http://cookinghawaiianstyle.com/inde...yle-chop-steak
>
> Thanks! There's an Asian market a couple of miles away from my house
> that sells meat sliced paper thin, but I've never bought it because I
> didn't have a clue what to do with it. I know I can buy lamb and beef
> slices, not sure if pork comes that way or not. I'll hang on to this
> recipe and buy a package now that I know how to use it.
>

The paper thin stuff is used for teppanyaki, shabu-shabu, or sukiyaki,
dishes i.e., foods that are meant to be cooked by the diners at the
table. It's great stuff but not suitable for chop steak.

Sirloin cut into thin slices, but not that thin, would work fine. This
has a chance of coming out tough and rubbery but what I do is salt and
pepper the steak and moisten it with soy sauce and then add a good
amount of corn starch. I let this sit while I chop up the veggies. The
meat is fried for a few minutes in a good amount of oil at high heat.
This only takes a couple of minutes and the meat will be browned and
crispy but still rare in the center. The meat is removed and then the
veggies are fried and I dump in the cornstarch slurry which is heated to
thicken. The meat is then added and then it's allowed to heat up for a
minute. That's it. It's important not to overcook the meat. If you do it
right, it comes out great. Good luck.

On Fri, 14 Jun 2013 12:17:23 -0400, jmcquown >
wrote:

> On 6/14/2013 9:23 AM, sf wrote:
> > On Fri, 14 Jun 2013 08:56:06 -0400, jmcquown >
> > wrote:
> >
> >> On 6/14/2013 2:58 AM, sf wrote:
> >>> Tasty and easy if you like ginger and soy sauce.
> >>>
> >>> Chicken Thighs with Lemon, Honey & Ginger
> >>> http://reciperebuild.com/recipes/mai...-honey-ginger/
> >>>
> >>> Of course, I didn't follow the recipe exactly - added garlic &
> >>> rosemary, didn't use the green decoration. IMO, if it's not in the
> >>> body of the recipe - it's not necessary. Served it over cauliflower
> >>> rice.
> >>>
> >> I've saved this one, thanks! I have some boneless chicken thighs in the
> >> freezer. I probably won't add rosemary, but garlic, absolutely!
> >>
> > YW I never used rosemary before I grew it myself. I have a huge
> > plant next to the house, so I keep some chopped up & ready to go at
> > all times. Rosemary is particularly good mixed with lemon juice,
> > fresh garlic and olive oil to use as a rub on lamb (the mixture also
> > works well with chicken).
> >
> >
> I use it on lamb with OO and garlic, sure. Not sure how it computes
> with ginger and soy sauce.
>

It got lost in all the other strong flavors, so I decided I wouldn't
bother doing it again. I'm still wondering why the recipe didn't call
for garlic or onion.


--
Food is an important part of a balanced diet.

On Fri, 14 Jun 2013 10:54:26 -0400, Gary > wrote:

> jmcquown wrote:
> >
> > I've saved this one, thanks! I have some boneless chicken thighs in the
> > freezer. I probably won't add rosemary, but garlic, absolutely!
>
> huh. I've had boneless chicken breast but have never heard of boneless
> chicken thighs.

Boneless AND skinless.

--
Food is an important part of a balanced diet.

On Fri, 14 Jun 2013 10:52:04 +0100, "Ophelia"
> wrote:

>
>
>"Jeßus" > wrote in message
.. .
>
>> For dinner tonight I made a sausage and bacon braise/stew, with
>> onions, carrots, new potatoes, red and green capsicums, peas and lots
>> of cabbage, been slow cooking on the wood heater all day. It's wet,
>> windy and cold here, so this is just perfect comfort food IMO.
>
>What kind of sausage?

Just what we call here a thin pork sausage...

On Fri, 14 Jun 2013 10:54:26 -0400, Gary > wrote:

>jmcquown wrote:
>>
>> I've saved this one, thanks! I have some boneless chicken thighs in the
>> freezer. I probably won't add rosemary, but garlic, absolutely!
>
>huh. I've had boneless chicken breast but have never heard of boneless
>chicken thighs.

Quite common in supermarkets in Oz, much nicer than chicken breast
IMO... breast is too dry/lean and bland for me.

On Fri, 14 Jun 2013 13:30:55 -0700, sf > wrote:

>On Fri, 14 Jun 2013 10:54:26 -0400, Gary > wrote:
>
>> jmcquown wrote:
>> >
>> > I've saved this one, thanks! I have some boneless chicken thighs in the
>> > freezer. I probably won't add rosemary, but garlic, absolutely!
>>
>> huh. I've had boneless chicken breast but have never heard of boneless
>> chicken thighs.
>
>My thighs are cellulite.

We know.

"Jeßus" > wrote in message
...
> On Fri, 14 Jun 2013 10:52:04 +0100, "Ophelia"
> > wrote:
>
>>
>>
>>"Jeßus" > wrote in message
. ..
>>
>>> For dinner tonight I made a sausage and bacon braise/stew, with
>>> onions, carrots, new potatoes, red and green capsicums, peas and lots
>>> of cabbage, been slow cooking on the wood heater all day. It's wet,
>>> windy and cold here, so this is just perfect comfort food IMO.
>>
>>What kind of sausage?
>
> Just what we call here a thin pork sausage...

We have thin pork sausage, we call them chipolatas. Do you brown your
sausage first?

--
--
http://www.helpforheroes.org.uk/shop/

On Fri, 14 Jun 2013 22:10:39 +0100, "Ophelia"
> wrote:

>"Jeßus" > wrote in message
.. .
>> On Fri, 14 Jun 2013 10:52:04 +0100, "Ophelia"
>> > wrote:
>>
>>>"Jeßus" > wrote in message
...
>>>
>>>> For dinner tonight I made a sausage and bacon braise/stew, with
>>>> onions, carrots, new potatoes, red and green capsicums, peas and lots
>>>> of cabbage, been slow cooking on the wood heater all day. It's wet,
>>>> windy and cold here, so this is just perfect comfort food IMO.
>>>
>>>What kind of sausage?
>>
>> Just what we call here a thin pork sausage...
>
>We have thin pork sausage, we call them chipolatas.

I just had a look at chipolatas - very similar, although the pork
sausages I used are 'plain' in the sense that they have few (if any)
herbs or spices. What I used is basically like these:
http://www.themeatboutique.com.au/Tr...-Pork-Sausages
I wasn't following any recipe, just using up ingredients that were in
the fridge.

> Do you brown your sausage first?

Most definitely

Speaking of pork sausages - If my friends follow through with their
idea, we will be buying a pig from the auctions in the next couple of
months and converting most of it into pork sausages. They have a
proper sausage stuffer, which should be a lot easier to use than the
attachment on my mincer. Just the thought of pork and apple, or pork
and fennel snags is making me hungry already...

On 6/14/2013 6:15 PM, Jeßus wrote:

> Speaking of pork sausages - If my friends follow through with their
> idea, we will be buying a pig from the auctions in the next couple of
> months and converting most of it into pork sausages. They have a
> proper sausage stuffer, which should be a lot easier to use than the
> attachment on my mincer. Just the thought of pork and apple, or pork
> and fennel snags is making me hungry already...
>
Would you share your recipe for pork & apple sausages?

"Gary" > wrote in message ...
> jmcquown wrote:
>>
>> I've saved this one, thanks! I have some boneless chicken thighs in the
>> freezer. I probably won't add rosemary, but garlic, absolutely!
>
> huh. I've had boneless chicken breast but have never heard of boneless
> chicken thighs.

==========

They are on sale at Safeway for $1.99 a pound this week. I love boneless
thighs.

Cheri

On 6/14/2013 4:30 PM, sf wrote:
> On Fri, 14 Jun 2013 12:17:23 -0400, jmcquown >
> wrote:
>
>> On 6/14/2013 9:23 AM, sf wrote:
>>> On Fri, 14 Jun 2013 08:56:06 -0400, jmcquown >
>>> wrote:
>>>
>>>> On 6/14/2013 2:58 AM, sf wrote:
>>>>> Tasty and easy if you like ginger and soy sauce.
>>>>>
>>>>> Chicken Thighs with Lemon, Honey & Ginger
>>>>> http://reciperebuild.com/recipes/mai...-honey-ginger/
>>>>>
>>>>> Of course, I didn't follow the recipe exactly - added garlic &
>>>>> rosemary, didn't use the green decoration. IMO, if it's not in the
>>>>> body of the recipe - it's not necessary. Served it over cauliflower
>>>>> rice.
>>>>>
>>>> I've saved this one, thanks! I have some boneless chicken thighs in the
>>>> freezer. I probably won't add rosemary, but garlic, absolutely!
>>>>
>>> YW I never used rosemary before I grew it myself. I have a huge
>>> plant next to the house, so I keep some chopped up & ready to go at
>>> all times. Rosemary is particularly good mixed with lemon juice,
>>> fresh garlic and olive oil to use as a rub on lamb (the mixture also
>>> works well with chicken).
>>>
>>>
>> I use it on lamb with OO and garlic, sure. Not sure how it computes
>> with ginger and soy sauce.
>>
>
> It got lost in all the other strong flavors, so I decided I wouldn't
> bother doing it again. I'm still wondering why the recipe didn't call
> for garlic or onion.
>
Good, then I won't bother with rosemary. As for the garlic, that's a
good question. Seems it would be a natural in a recipe like this. And
perhaps shallots.

Jill

On 6/14/2013 4:54 AM, Gary wrote:
> jmcquown wrote:
>>
>> I've saved this one, thanks! I have some boneless chicken thighs in the
>> freezer. I probably won't add rosemary, but garlic, absolutely!
>
> huh. I've had boneless chicken breast but have never heard of boneless
> chicken thighs.
>

You're lucky. I'm hoping that the people on the mainland will continue
to enjoy chicken breasts. There's some kind of mania going on over here
and boneless, skinless, chicken thighs has taken over our state. We need
every single thigh that we can get our greasy fingers on. I used to work
next to a restaurant that used 300 lbs of this stuff every day. BSCT is
also the cut of choice for tasty Korean barbecue chicken. It's totally
nuts I tell you. We want more we want more!

On 6/14/2013 1:22 PM, Gary wrote:
> jmcquown wrote:
>>
>> On 6/14/2013 10:54 AM, Gary wrote:
>>> huh. I've had boneless chicken breast but have never heard of boneless
>>> chicken thighs.
>>>
>> Where have you been?! Oh, that's right. Never mind.
>
> Hey! Wait a minute, Jill. What do you mean by that? heheh
>
You're the one who says you'll eat just about anything.

> Seriously, I've never seen or heard of boneless, skinless, chicken thighs.
> I wouldn't want them even if I did.
>
> G.
>
I much prefer them over boneless chicken breast halves. They are a tad
pricey. For a recipe like this (browned in oil then sauteed) you could
just as easily use bone-in chicken thighs.

Jill

On Fri, 14 Jun 2013 18:25:11 -0400, S Viemeister
> wrote:

>On 6/14/2013 6:15 PM, Jeßus wrote:
>
>> Speaking of pork sausages - If my friends follow through with their
>> idea, we will be buying a pig from the auctions in the next couple of
>> months and converting most of it into pork sausages. They have a
>> proper sausage stuffer, which should be a lot easier to use than the
>> attachment on my mincer. Just the thought of pork and apple, or pork
>> and fennel snags is making me hungry already...
>>
>Would you share your recipe for pork & apple sausages?

Sure, although I can't find the exact recipe I last used (it was two
years ago), this one is the same, or very very close to it (not sure
if I used fennel or sage previously?):
http://www.thecasingboutique.com/rec...pple-and-cider

Looking at that recipe, I'm more keen now than ever

Making Spelt bread as I type this, nearly time for it to go into the
oven.

On Fri, 14 Jun 2013 19:29:17 -0400, jmcquown >
wrote:

> On 6/14/2013 4:30 PM, sf wrote:
> > On Fri, 14 Jun 2013 12:17:23 -0400, jmcquown >
> > wrote:
> >
> >> On 6/14/2013 9:23 AM, sf wrote:
> >>> On Fri, 14 Jun 2013 08:56:06 -0400, jmcquown >
> >>> wrote:
> >>>
> >>>> On 6/14/2013 2:58 AM, sf wrote:
> >>>>> Tasty and easy if you like ginger and soy sauce.
> >>>>>
> >>>>> Chicken Thighs with Lemon, Honey & Ginger
> >>>>> http://reciperebuild.com/recipes/mai...-honey-ginger/
> >>>>>
> >>>>
> >>> YW I never used rosemary before I grew it myself. I have a huge
> >>> plant next to the house, so I keep some chopped up & ready to go at
> >>> all times. Rosemary is particularly good mixed with lemon juice,
> >>> fresh garlic and olive oil to use as a rub on lamb (the mixture also
> >>> works well with chicken).
> >>>
> >>>
> >> I use it on lamb with OO and garlic, sure. Not sure how it computes
> >> with ginger and soy sauce.
> >>
> >
> > It got lost in all the other strong flavors, so I decided I wouldn't
> > bother doing it again. I'm still wondering why the recipe didn't call
> > for garlic or onion.
> >
> Good, then I won't bother with rosemary. As for the garlic, that's a
> good question. Seems it would be a natural in a recipe like this. And
> perhaps shallots.
>
Shallots would be an East Coast thing, being closer to France/Europe.
We have them out here but I don't use them much and can't figure out
what's so special about them when I do. I used onion (the over grown
cipollini type).

--
Food is an important part of a balanced diet.

"Jeßus" > wrote in message
...
> On Fri, 14 Jun 2013 22:10:39 +0100, "Ophelia"
> > wrote:
>
>>"Jeßus" > wrote in message
. ..
>>> On Fri, 14 Jun 2013 10:52:04 +0100, "Ophelia"
>>> > wrote:
>>>
>>>>"Jeßus" > wrote in message
m...
>>>>
>>>>> For dinner tonight I made a sausage and bacon braise/stew, with
>>>>> onions, carrots, new potatoes, red and green capsicums, peas and lots
>>>>> of cabbage, been slow cooking on the wood heater all day. It's wet,
>>>>> windy and cold here, so this is just perfect comfort food IMO.
>>>>
>>>>What kind of sausage?
>>>
>>> Just what we call here a thin pork sausage...
>>
>>We have thin pork sausage, we call them chipolatas.
>
> I just had a look at chipolatas - very similar, although the pork
> sausages I used are 'plain' in the sense that they have few (if any)
> herbs or spices. What I used is basically like these:
> http://www.themeatboutique.com.au/Tr...-Pork-Sausages
> I wasn't following any recipe, just using up ingredients that were in
> the fridge.

Ace We don't like spicy stuff!

>> Do you brown your sausage first?
>
> Most definitely
>
> Speaking of pork sausages - If my friends follow through with their
> idea, we will be buying a pig from the auctions in the next couple of
> months and converting most of it into pork sausages. They have a
> proper sausage stuffer, which should be a lot easier to use than the
> attachment on my mincer. Just the thought of pork and apple, or pork
> and fennel snags is making me hungry already...

Pork and apple??? Wow! I have my pork and some apples and have been looking
for a good recipe!! If you have one please post??
I stopped using my stuffer a long time ago and just make patties now.
Tastes just the same
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"Jeßus" > wrote in message
...
> On Fri, 14 Jun 2013 18:25:11 -0400, S Viemeister
> > wrote:
>
>>On 6/14/2013 6:15 PM, Jeßus wrote:
>>
>>> Speaking of pork sausages - If my friends follow through with their
>>> idea, we will be buying a pig from the auctions in the next couple of
>>> months and converting most of it into pork sausages. They have a
>>> proper sausage stuffer, which should be a lot easier to use than the
>>> attachment on my mincer. Just the thought of pork and apple, or pork
>>> and fennel snags is making me hungry already...
>>>
>>Would you share your recipe for pork & apple sausages?
>
> Sure, although I can't find the exact recipe I last used (it was two
> years ago), this one is the same, or very very close to it (not sure
> if I used fennel or sage previously?):
> http://www.thecasingboutique.com/rec...pple-and-cider
>
> Looking at that recipe, I'm more keen now than ever
>
> Making Spelt bread as I type this, nearly time for it to go into the
> oven.

Oooops you have overtaken my last post

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"dsi1" > wrote in message
...
> On 6/14/2013 4:54 AM, Gary wrote:
>> jmcquown wrote:
>>>
>>> I've saved this one, thanks! I have some boneless chicken thighs in the
>>> freezer. I probably won't add rosemary, but garlic, absolutely!
>>
>> huh. I've had boneless chicken breast but have never heard of boneless
>> chicken thighs.
>>
>
> You're lucky. I'm hoping that the people on the mainland will continue to
> enjoy chicken breasts. There's some kind of mania going on over here and
> boneless, skinless, chicken thighs has taken over our state. We need every
> single thigh that we can get our greasy fingers on. I used to work next to
> a restaurant that used 300 lbs of this stuff every day. BSCT is also the
> cut of choice for tasty Korean barbecue chicken. It's totally nuts I tell
> you. We want more we want more!

LOL well you are not having mine!!!

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On Friday, June 14, 2013 12:56:12 PM UTC-5, Brooklyn1 wrote:
>
> I never buy chicken parts, I only buy whole chickens... parts are salvage
> from cancerous birds.

Is there any evidence whatsoever that eating the wing of a chicken that had
a cancerous growth in its thigh is in and way unhealthful?

Of course there isn't.

--Bryan

On 6/15/2013 1:51 AM, Jeßus wrote:
> On Fri, 14 Jun 2013 18:25:11 -0400, S Viemeister
> > wrote:
>
>> On 6/14/2013 6:15 PM, Jeßus wrote:
>>
>>> Speaking of pork sausages - If my friends follow through with their
>>> idea, we will be buying a pig from the auctions in the next couple of
>>> months and converting most of it into pork sausages. They have a
>>> proper sausage stuffer, which should be a lot easier to use than the
>>> attachment on my mincer. Just the thought of pork and apple, or pork
>>> and fennel snags is making me hungry already...
>>>
>> Would you share your recipe for pork & apple sausages?
>
> Sure, although I can't find the exact recipe I last used (it was two
> years ago), this one is the same, or very very close to it (not sure
> if I used fennel or sage previously?):
> http://www.thecasingboutique.com/rec...pple-and-cider
>
> Looking at that recipe, I'm more keen now than ever
>
I have a couple of kilos of pork sitting in the fridge...

> Making Spelt bread as I type this, nearly time for it to go into the
> oven.
>

On 6/15/2013 2:03 AM, sf wrote:
> On Fri, 14 Jun 2013 19:29:17 -0400, jmcquown >
> wrote:
>
>> On 6/14/2013 4:30 PM, sf wrote:
>>> On Fri, 14 Jun 2013 12:17:23 -0400, jmcquown >
>>> wrote:
>>>
>>>> On 6/14/2013 9:23 AM, sf wrote:
>>>>> On Fri, 14 Jun 2013 08:56:06 -0400, jmcquown >
>>>>> wrote:
>>>>>
>>>>>> On 6/14/2013 2:58 AM, sf wrote:
>>>>>>> Tasty and easy if you like ginger and soy sauce.
>>>>>>>
>>>>>>> Chicken Thighs with Lemon, Honey & Ginger
>>>>>>> http://reciperebuild.com/recipes/mai...-honey-ginger/
>>>>>>>
>>>>>>
>>>>> YW I never used rosemary before I grew it myself. I have a huge
>>>>> plant next to the house, so I keep some chopped up & ready to go at
>>>>> all times. Rosemary is particularly good mixed with lemon juice,
>>>>> fresh garlic and olive oil to use as a rub on lamb (the mixture also
>>>>> works well with chicken).
>>>>>
>>>>>
>>>> I use it on lamb with OO and garlic, sure. Not sure how it computes
>>>> with ginger and soy sauce.
>>>>
>>>
>>> It got lost in all the other strong flavors, so I decided I wouldn't
>>> bother doing it again. I'm still wondering why the recipe didn't call
>>> for garlic or onion.
>>>
>> Good, then I won't bother with rosemary. As for the garlic, that's a
>> good question. Seems it would be a natural in a recipe like this. And
>> perhaps shallots.
>>
> Shallots would be an East Coast thing, being closer to France/Europe.
> We have them out here but I don't use them much and can't figure out
> what's so special about them when I do. I used onion (the over grown
> cipollini type).
>

The shallot is a wonderful thing, midway between garlic and sweet onion
on taste, and it has that lovely purple color.

If you enjoy Vietnamese the prospect of briefly deep-fried shallots
sprinkled over grilled meats and rice noodles is heaven-sent.

And they're delicious in pan gravy or mustard-creme base sauces as well.

Huge fan of the shallot I am.