On Wed, 14 Oct 2015 19:49:07 -0400, Brooklyn1
> wrote:

>On Thu, 15 Oct 2015 08:19:38 +1100, Jeßus > wrote:
>
>>On Wed, 14 Oct 2015 12:10:06 -0400, Gary > wrote:
>>
>>>> I never reheat meat either. Except if making a sandwich like hot beef
>>>> or turkey, then I drop the sliced meat into the hot gravy for just a
>>>> few seconds before putting it on the bread. That way the meat doesn't
>>>> taste reheated.
>>>
>>>Interesting. How does meat taste different reheated unless you heat it
>>>too long and overcook it.
>>
>>I've never had a problem with reheated meat, just as long as it hasn't
>>been nuked to death or anything else silly.
>>
>I buy whole boneless pork loins when they're on sale, I slice them
>into thirds and when I roast one I have it hot the first night, then I
>slice it thin cold the next few days and it makes for great
>sandwiches... a lot more healthful and costs a lot less than coldcuts,
>less than $2/lb... I change them up by seasoning them differently;
>'talian, oriental, tex-mex, even jewish pork with dill.

That's a good idea. I know you hate lamb, but I love cold roast lamb
sandwiches and so do that fairly often. I'll have to do the same with
pork some time.

On 10/14/2015 6:52 PM, Jeßus wrote:
> On Wed, 14 Oct 2015 11:43:05 -0600, Janet B >
> wrote:
>
>> I don't much care for leftovers because they lose their
>> fresh taste.
>
> It depends what it is, IMO. Things like spag bol or lasagna are even
> better as leftovers than when freshly made.
>
I agree with that.

Jill

On Sat, 17 Oct 2015 14:46:37 -0700 (PDT), rosie >
wrote:

>
> that sounds ood, I have not fixed lamb chops for awhile, I love eggplanand this summer had LOTS of it from my garden. I may be time to buy sm and fix someeggplantt parmasan.

I saw an eggplant recipe yesterday that I think would pair well with
lamb.
http://www.theironyou.com/2015/10/sp...-eggplant.html

--

sf

On 10/15/2015 3:19 AM, Je�us wrote:
> On Wed, 14 Oct 2015 22:07:16 -0400, Cheryl >
> wrote:
>
>> On 10/13/2015 5:41 PM, Je?us wrote:
>>
>>> For dinner last night, we decided to go fishing down the river. We
>>> caught a several brown trout, one blackfish and one perch. We made a
>>> fire with a hotplate on top and cooked them that way. I also brought
>>> some kangaroo in red wine sausages, just in case we got no fish.
>>> Cooked them as well anyway.
>>
>> Is there something you can compare kangaroo meat to that I might know?
>
> The closest I would compare with is venison.
>
>> I've also never tasted ostrich.
>
> Neither have I
>
Ok. I wasn't s fan of venison the few times I had to eat it.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On Tuesday, October 13, 2015 at 10:55:57 AM UTC-10, rosie wrote:
> Have a pot of beef , barley mushroom soup simmering , and I will make some corn bread to go with it.

Hawaiian sweet sour spareribs. The hallmark of Hawaiian style cooking is it's utter simplicity.

https://recipes.sparkpeople.com/reci...?recipe=888854

On Sat, 17 Oct 2015 22:31:03 -0700 (PDT), dsi1 >
wrote:

>On Tuesday, October 13, 2015 at 10:55:57 AM UTC-10, rosie wrote:
>> Have a pot of beef , barley mushroom soup simmering , and I will make some corn bread to go with it.
>
>Hawaiian sweet sour spareribs. The hallmark of Hawaiian style cooking is it's utter simplicity.
>
>https://recipes.sparkpeople.com/reci...?recipe=888854

Crockpot spareribs, yuck!
WTF are boneless spareribs?!?!?
Hawiian cooking must be awful... it's no wonder
they fell in love with Spam.

"Brooklyn1" > wrote in message
...
> On Sat, 17 Oct 2015 22:31:03 -0700 (PDT), dsi1 >
> wrote:
>
>>On Tuesday, October 13, 2015 at 10:55:57 AM UTC-10, rosie wrote:
>>> Have a pot of beef , barley mushroom soup simmering , and I will make
>>> some corn bread to go with it.
>>
>>Hawaiian sweet sour spareribs. The hallmark of Hawaiian style cooking is
>>it's utter simplicity.
>>
>>https://recipes.sparkpeople.com/reci...?recipe=888854
>
> Crockpot spareribs, yuck!
> WTF are boneless spareribs?!?!?
> Hawiian cooking must be awful... it's no wonder
> they fell in love with Spam.

Mmmmmmmmm Spam, and the recipe sounds good to me.

Cheri

Cheryl wrote:
> On 10/15/2015 3:19 AM, Je�us wrote:
>> On Wed, 14 Oct 2015 22:07:16 -0400, Cheryl >
>> wrote:
>>
>>> On 10/13/2015 5:41 PM, Je?us wrote:
>>>
>>>> For dinner last night, we decided to go fishing down the river. We
>>>> caught a several brown trout, one blackfish and one perch. We made a
>>>> fire with a hotplate on top and cooked them that way. I also brought
>>>> some kangaroo in red wine sausages, just in case we got no fish.
>>>> Cooked them as well anyway.
>>>
>>> Is there something you can compare kangaroo meat to that I might know?
>>
>> The closest I would compare with is venison.
>>
>>> I've also never tasted ostrich.
>>
>> Neither have I
>>
> Ok. I wasn't s fan of venison the few times I had to eat it.
>
Ostrich is sublime.

Think the finest, mildest beef you could ever hope to have, but sweeter.

On Saturday, October 17, 2015 at 5:14:57 PM UTC-5, sf wrote:
> On Sat, 17 Oct 2015 14:46:37 -0700 (PDT), rosie >
> wrote:
>
> >
> > that sounds ood, I have not fixed lamb chops for awhile, I love eggplanand this summer had LOTS of it from my garden. I may be time to buy sm and fix someeggplantt parmasan.
>
> I saw an eggplant recipe yesterday that I think would pair well with
> lamb.
> http://www.theironyou.com/2015/10/sp...-eggplant.html
>
> --
>
> sf

Thank you Barb, I think it will be great with the lamb!

On Sun, 18 Oct 2015 09:09:50 -0700 (PDT), rosie >
wrote:

> On Saturday, October 17, 2015 at 5:14:57 PM UTC-5, sf wrote:
> > On Sat, 17 Oct 2015 14:46:37 -0700 (PDT), rosie >
> > wrote:
> >
> > >
> > > that sounds ood, I have not fixed lamb chops for awhile, I love eggplanand this summer had LOTS of it from my garden. I may be time to buy sm and fix someeggplantt parmasan.
> >
> > I saw an eggplant recipe yesterday that I think would pair well with
> > lamb.
> > http://www.theironyou.com/2015/10/sp...-eggplant.html
> >
> > --
> >
> > sf
>
> Thank you Barb, I think it will be great with the lamb!

You're very welcome, glad you liked it! Eggplant seems to be a love
it or hate it vegetable.

--

sf

On Sun, 18 Oct 2015 10:08:57 -0700, sf wrote:

> On Sun, 18 Oct 2015 09:09:50 -0700 (PDT), rosie >
> wrote:
>
>> Thank you Barb, I think it will be great with the lamb!
>
> You're very welcome, glad you liked it! Eggplant seems to be a love
> it or hate it vegetable.

You're not going to rag on her for calling you Barb? That's the
biggest no-no in your book.

"Just an FYI: If you want to be considered an internet "friend" by me,
you will refrain from calling me Barbara. You don't know me, I don't
know you and I have no desire to be on a first name basis with anyone
here."

On Sun, 18 Oct 2015 12:41:00 -0500, Your Name >
wrote:

> On Sun, 18 Oct 2015 10:08:57 -0700, sf wrote:
>
> > On Sun, 18 Oct 2015 09:09:50 -0700 (PDT), rosie >
> > wrote:
> >
> >> Thank you Barb, I think it will be great with the lamb!
> >
> > You're very welcome, glad you liked it! Eggplant seems to be a love
> > it or hate it vegetable.
>
> You're not going to rag on her for calling you Barb? That's the
> biggest no-no in your book.
>
> "Just an FYI: If you want to be considered an internet "friend" by me,
> you will refrain from calling me Barbara. You don't know me, I don't
> know you and I have no desire to be on a first name basis with anyone
> here."

Unlike you, she's a Facebook friend, Dumpling.

--

sf

On Sunday, October 18, 2015 at 5:06:26 AM UTC-10, Brooklyn1 wrote:
> On Sat, 17 Oct 2015 22:31:03 -0700 (PDT), dsi1 <>
> wrote:
>
> >On Tuesday, October 13, 2015 at 10:55:57 AM UTC-10, rosie wrote:
> >> Have a pot of beef , barley mushroom soup simmering , and I will make some corn bread to go with it.
> >
> >Hawaiian sweet sour spareribs. The hallmark of Hawaiian style cooking is it's utter simplicity.
> >
> >https://recipes.sparkpeople.com/reci...?recipe=888854
>
> Crockpot spareribs, yuck!
> WTF are boneless spareribs?!?!?
> Hawiian cooking must be awful... it's no wonder
> they fell in love with Spam.

So don't cook it in a crockpot, you big goofball! Do I gots to tell you mugs everything? I didn't cook it in no stinkin' crockpot. We don't need no stinkin' crockpots!

I didn't add any pineapple or garlic. I did use ginger and added dikon towards the end. It was pretty good eats!

Hawaiian SSS is an adaptation of Chinese sweet sour spareribs. There's many ways to make this Chinese dish but my guess is that folks on the mainland would like it Cantonese style.

https://www.youtube.com/watch?v=5pZrAYTp-AU

"sf" > wrote in message
...
> On Sun, 18 Oct 2015 09:09:50 -0700 (PDT), rosie >
> wrote:
>
>> On Saturday, October 17, 2015 at 5:14:57 PM UTC-5, sf wrote:
>> > On Sat, 17 Oct 2015 14:46:37 -0700 (PDT), rosie >
>> > wrote:
>> >
>> > >
>> > > that sounds ood, I have not fixed lamb chops for awhile, I love
>> > > eggplanand this summer had LOTS of it from my garden. I may be time
>> > > to buy sm and fix someeggplantt parmasan.
>> >
>> > I saw an eggplant recipe yesterday that I think would pair well with
>> > lamb.
>> > http://www.theironyou.com/2015/10/sp...-eggplant.html
>> >
>> > --
>> >
>> > sf
>>
>> Thank you Barb, I think it will be great with the lamb!
>
> You're very welcome, glad you liked it! Eggplant seems to be a love
> it or hate it vegetable.
>
> --
>
> sf

I love it and have been having it often these past few weeks. The roadside
stand that I frequent has the smaller ones which I really like.

Cheri

dsi1 wrote:
> On Sunday, October 18, 2015 at 5:06:26 AM UTC-10, Brooklyn1 wrote:
>> On Sat, 17 Oct 2015 22:31:03 -0700 (PDT), dsi1 <>
>> wrote:
>>
>>> On Tuesday, October 13, 2015 at 10:55:57 AM UTC-10, rosie wrote:
>>>> Have a pot of beef , barley mushroom soup simmering , and I will make some corn bread to go with it.
>>>
>>> Hawaiian sweet sour spareribs. The hallmark of Hawaiian style cooking is it's utter simplicity.
>>>
>>> https://recipes.sparkpeople.com/reci...?recipe=888854
>>
>> Crockpot spareribs, yuck!
>> WTF are boneless spareribs?!?!?
>> Hawiian cooking must be awful... it's no wonder
>> they fell in love with Spam.
>
> So don't cook it in a crockpot, you big goofball! Do I gots to tell you mugs everything? I didn't cook it in no stinkin' crockpot. We don't need no stinkin' crockpots!
>
> I didn't add any pineapple or garlic. I did use ginger and added dikon towards the end. It was pretty good eats!
>
> Hawaiian SSS is an adaptation of Chinese sweet sour spareribs. There's many ways to make this Chinese dish but my guess is that folks on the mainland would like it Cantonese style.
>
> https://www.youtube.com/watch?v=5pZrAYTp-AU
>
Thank goodness googoo has a translate button for the recipe page!

%-)

On Sun, 18 Oct 2015 08:12:00 -0700, "Cheri" >
wrote:

>
>"Brooklyn1" > wrote in message
.. .
>> On Sat, 17 Oct 2015 22:31:03 -0700 (PDT), dsi1 >
>> wrote:
>>
>>>On Tuesday, October 13, 2015 at 10:55:57 AM UTC-10, rosie wrote:
>>>> Have a pot of beef , barley mushroom soup simmering , and I will make
>>>> some corn bread to go with it.
>>>
>>>Hawaiian sweet sour spareribs. The hallmark of Hawaiian style cooking is
>>>it's utter simplicity.
>>>
>>>https://recipes.sparkpeople.com/reci...?recipe=888854
>>
>> Crockpot spareribs, yuck!
>> WTF are boneless spareribs?!?!?
>> Hawiian cooking must be awful... it's no wonder
>> they fell in love with Spam.
>
>Mmmmmmmmm Spam, and the recipe sounds good to me.
>
>Cheri

Yes, I've often eaten Spam with pineapple and brown sugar glaze.

Jeßus replied to Janet B

>> I don't much care for leftovers because they lose their fresh taste.
>>
> It depends what it is, IMO. Things like spag bol or lasagna are even
> better as leftovers than when freshly made.

I remember a former poster who claimed that curries needed to "age" in the
refrigerator for a week. (Of course, that same former poster also claimed to
be a badass former Australian SAS member, when in fact she had washed out
before completing her training.)

Bob

On Tue, 20 Oct 2015 02:09:17 -0700, "Bob Terwilliger"
> wrote:

> Jeßus replied to Janet B
>
> >> I don't much care for leftovers because they lose their fresh taste.
> >>
> > It depends what it is, IMO. Things like spag bol or lasagna are even
> > better as leftovers than when freshly made.
>
> I remember a former poster who claimed that curries needed to "age" in the
> refrigerator for a week. (Of course, that same former poster also claimed to
> be a badass former Australian SAS member, when in fact she had washed out
> before completing her training.)
>
IMO, Indian food would taste the same no matter how long it sat or
didn't. Can you tell it's not high on my list of likes?


--

sf

Sqwertz wrote:
> I haven't recognized his
> prose around here ever since he got that new surgically installed
> asshole.
>
> -sw

You are evil to the core, virus.

On 10/20/2015 5:09 AM, Bob Terwilliger wrote:

> I remember a former poster who claimed that curries needed to "age" in
> the refrigerator for a week. (Of course, that same former poster also
> claimed to be a badass former Australian SAS member, when in fact she
> had washed out before completing her training.)
>
> Bob

Oh yeah, I forgot about him. lol I don't miss him or his posts about his
mistreatment of his dog.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On Thu, 22 Oct 2015 19:01:20 -0400, Cheryl >
wrote:

>On 10/20/2015 5:09 AM, Bob Terwilliger wrote:
>
>> I remember a former poster who claimed that curries needed to "age" in
>> the refrigerator for a week. (Of course, that same former poster also
>> claimed to be a badass former Australian SAS member, when in fact she
>> had washed out before completing her training.)
>>
>> Bob
>
>Oh yeah, I forgot about him. lol I don't miss him or his posts about his
>mistreatment of his dog.

Mind you, my mother and father who loved their curries, always
maintained eating curry the day it was made was close to sacrilege

On 10/14/2015 11:38 PM, Janet B wrote:

> On Wed, 14 Oct 2015 19:49:07 -0400, Brooklyn1
> > wrote:
>
>
> snip
>>>
>> I buy whole boneless pork loins when they're on sale, I slice them
>> into thirds and when I roast one I have it hot the first night, then I
>> slice it thin cold the next few days and it makes for great
>> sandwiches... a lot more healthful and costs a lot less than coldcuts,
>> less than $2/lb... I change them up by seasoning them differently;
>> 'talian, oriental, tex-mex, even jewish pork with dill.
>
> I totally agree. Pork loins make good sandwich meat and I change them
> out with seasoning as you do.
> Janet US
>
And the best one of all, a Cuban.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

wrote:
> Mind you, my mother and father who loved their curries, always
> maintained eating curry the day it was made was close to sacrilege

Stupid knob-headed foreign dolts!