Have a pot of beef , barley mushroom soup simmering , and I will make some corn bread to go with it.

On Tue, 13 Oct 2015 13:55:46 -0700 (PDT), rosie >
wrote:

>Have a pot of beef , barley mushroom soup simmering , and I will make some corn bread to go with it.

mmm.... winter food

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.

Dinner tonight will be something bought while I am in town, as I'm
going in to pick up my new speakers that have finally been made... I
won't have the time nor interest in cooking anything tonight, rather
play with my new toy(s).

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?
I've also never tasted ostrich.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

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

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

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 10/13/2015 4:55 PM, rosie wrote:
> Have a pot of beef , barley mushroom soup simmering , and I will make some corn bread to go with it.
>
Sounds nice. Enjoy

Jill

On 2015-10-13 4:55 PM, rosie wrote:
> Have a pot of beef , barley mushroom soup simmering , and I will make some corn bread to go with it.
>


It was Thanksgiving yesterday. We are having leftover turkey reheated in
gravy, home fried potatoes and peas.

"rosie" > wrote in message
...
> Have a pot of beef , barley mushroom soup simmering , and I will make
> some corn bread to go with it.

I didn't cook. Had plenty of leftovers and there are still more for
tomorrow. Which is good because I will be busy around dinner time.

On Tuesday, October 13, 2015 at 4:55:57 PM UTC-4, rosie wrote:
> Have a pot of beef , barley mushroom soup simmering , and I will make some corn bread to go with it.

Sounds good, although the corn bread seems a bit much. I'd probably
settle for the barley as my carb.

Anyway, I had a BLT (with extra L) and a glass of milk. I'd intended
to grill some chicken but it turned out too windy, so I whipped a
serving of bacon out of the freezer.

Grilled chicken tonight, probably on a bed of romaine with
balsamic vinaigrette.

Cindy Hamilton

Cindy Hamilton wrote:
>
> Anyway, I had a BLT (with extra L) and a glass of milk. I'd intended
> to grill some chicken but it turned out too windy, so I whipped a
> serving of bacon out of the freezer.

I've never tried whipped bacon but it sounds worth a try.
The other day, I bought a package of scrapple with bacon. That's
really good. The bacon bits really take it to a much better level.

> Grilled chicken tonight, probably on a bed of romaine with
> balsamic vinaigrette.

I've got my last 2 boneless, skinless breasts thawing on the counter
right now. Will cook them in an hour or so. Sounds good for today PLUS
that gets rid of all my old chicken. Tomorrow I'm planning to buy a
10lb bag of chicken/leg quarters for only 48 cents per pound. I'll
cook a 9X13 pan with some bbq sauce and freeze the rest. :-D

On 13/10/2015 2:55 PM, rosie wrote:
> Have a pot of beef , barley mushroom soup simmering , and I will make some corn bread to go with it.
>
I roasted a chicken with tarragon last Saturday night, eaten with baby
potatoes and nuked broccoli (and a good claret). Tonight will be the 4th
meal of cold leftover chicken (I *never* reheat meat) in sandwiches of
home made, multi-grain bread.
Graham

On Wed, 14 Oct 2015 08:44:57 -0600, graham > wrote:

>On 13/10/2015 2:55 PM, rosie wrote:
>> Have a pot of beef , barley mushroom soup simmering , and I will make some corn bread to go with it.
>>
>I roasted a chicken with tarragon last Saturday night, eaten with baby
>potatoes and nuked broccoli (and a good claret). Tonight will be the 4th
>meal of cold leftover chicken (I *never* reheat meat) in sandwiches of
>home made, multi-grain bread.
>Graham

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.
Janet US

"Janet B" > wrote in message
news
> On Wed, 14 Oct 2015 08:44:57 -0600, graham > wrote:
>
>>On 13/10/2015 2:55 PM, rosie wrote:
>>> Have a pot of beef , barley mushroom soup simmering , and I will make
>>> some corn bread to go with it.
>>>
>>I roasted a chicken with tarragon last Saturday night, eaten with baby
>>potatoes and nuked broccoli (and a good claret). Tonight will be the 4th
>>meal of cold leftover chicken (I *never* reheat meat) in sandwiches of
>>home made, multi-grain bread.
>>Graham
>
> 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.

That is how I do mine but Graham will never eat that


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

On 14/10/2015 9:29 AM, Ophelia wrote:
>
>
> "Janet B" > wrote in message
> news
>> On Wed, 14 Oct 2015 08:44:57 -0600, graham > wrote:
>>
>>> On 13/10/2015 2:55 PM, rosie wrote:
>>>> Have a pot of beef , barley mushroom soup simmering , and I will
>>>> make some corn bread to go with it.
>>>>
>>> I roasted a chicken with tarragon last Saturday night, eaten with baby
>>> potatoes and nuked broccoli (and a good claret). Tonight will be the 4th
>>> meal of cold leftover chicken (I *never* reheat meat) in sandwiches of
>>> home made, multi-grain bread.
>>> Graham
>>
>> 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.
>
> That is how I do mine but Graham will never eat that
>
>
Actually, I often use the cold, set gravy in a sandwich in place of
pickle or chutney. Even bread sauce if there is any.
Dad loved sandwiches made from leftover, cold stew. When one of the
drivers in his company said he'd forgotten his lunch tin, Dad gave him a
sandwich. The driver raved about it and took some convincing that it was
made with beef stew. From then on, many of the drivers' wives made their
hubbies stew sandwiches.
Graham

"graham" > wrote in message
...
> On 14/10/2015 9:29 AM, Ophelia wrote:
>>
>>
>> "Janet B" > wrote in message
>> news
>>> On Wed, 14 Oct 2015 08:44:57 -0600, graham > wrote:
>>>
>>>> On 13/10/2015 2:55 PM, rosie wrote:
>>>>> Have a pot of beef , barley mushroom soup simmering , and I will
>>>>> make some corn bread to go with it.
>>>>>
>>>> I roasted a chicken with tarragon last Saturday night, eaten with baby
>>>> potatoes and nuked broccoli (and a good claret). Tonight will be the
>>>> 4th
>>>> meal of cold leftover chicken (I *never* reheat meat) in sandwiches of
>>>> home made, multi-grain bread.
>>>> Graham
>>>
>>> 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.
>>
>> That is how I do mine but Graham will never eat that
>>
>>
> Actually, I often use the cold, set gravy in a sandwich in place of pickle
> or chutney. Even bread sauce if there is any.

Hot gravy??


> Dad loved sandwiches made from leftover, cold stew. When one of the
> drivers in his company said he'd forgotten his lunch tin, Dad gave him a
> sandwich. The driver raved about it and took some convincing that it was
> made with beef stew. From then on, many of the drivers' wives made their
> hubbies stew sandwiches.

) I think we need your Dad's beef stew recipe)

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

On 14/10/2015 9:11 AM, Janet B wrote:
> On Wed, 14 Oct 2015 08:44:57 -0600, graham > wrote:
>
>> On 13/10/2015 2:55 PM, rosie wrote:
>>> Have a pot of beef , barley mushroom soup simmering , and I will make some corn bread to go with it.
>>>
>> I roasted a chicken with tarragon last Saturday night, eaten with baby
>> potatoes and nuked broccoli (and a good claret). Tonight will be the 4th
>> meal of cold leftover chicken (I *never* reheat meat) in sandwiches of
>> home made, multi-grain bread.
>> Graham
>
> 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.
> Janet US
>
At last! Someone who agrees with me on the taste of re-heated meat:-)
Thanks, Janet!
Graham

On Wednesday, October 14, 2015 at 11:33:48 AM UTC-4, graham wrote:
> On 14/10/2015 9:11 AM, Janet B wrote:
> > On Wed, 14 Oct 2015 08:44:57 -0600, graham > wrote:
> >
> >> On 13/10/2015 2:55 PM, rosie wrote:
> >>> Have a pot of beef , barley mushroom soup simmering , and I will make some corn bread to go with it.
> >>>
> >> I roasted a chicken with tarragon last Saturday night, eaten with baby
> >> potatoes and nuked broccoli (and a good claret). Tonight will be the 4th
> >> meal of cold leftover chicken (I *never* reheat meat) in sandwiches of
> >> home made, multi-grain bread.
> >> Graham
> >
> > 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.
> > Janet US
> >
> At last! Someone who agrees with me on the taste of re-heated meat:-)
> Thanks, Janet!
> Graham

I agree, too. Although if it's something well-spiced like chili, I
can tolerate it re-heated.


Cindy Hamilton

Janet B 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.

Meatloaf comes to mind here for me. Many love leftover meatloaf
sandwiches the next day. I've had them. They are OK but not all that
to me. I much rather reheat the meatloaf (and leftover mashed
potatoes) and eat it all hot.

On Wednesday, October 14, 2015 at 12:08:30 PM UTC-4, Gary wrote:
> Janet B 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.

It's hard to describe. A little plastic-y? Or maybe a little gamy?

I thought I was nuts until I read about it in McGee's "On Food and Cooking".
Let's see if this link works:

<https://books.google.com/books?id=bKVCtH4AjwgC&pg=PA165&lpg=PA165&dq=mcgee+ reheated+meat&source=bl&ots=qXKGkgJ3kc&sig=8RLLzp6 NmdNSICAZVCQl6O4WCNw&hl=en&sa=X&ved=0CCEQ6AEwAWoVC hMIht_l07XCyAIVgzk-Ch1CBQ1R#v=onepage&q=mcgee%20reheated%20meat&f=fal se>

Cindy Hamilton

"Cindy Hamilton" > wrote in message
...
> On Wednesday, October 14, 2015 at 12:08:30 PM UTC-4, Gary wrote:
>> Janet B 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.
>
> It's hard to describe. A little plastic-y? Or maybe a little gamy?
>
> I thought I was nuts until I read about it in McGee's "On Food and
> Cooking".
> Let's see if this link works:
>
> <https://books.google.com/books?id=bKVCtH4AjwgC&pg=PA165&lpg=PA165&dq=mcgee+ reheated+meat&source=bl&ots=qXKGkgJ3kc&sig=8RLLzp6 NmdNSICAZVCQl6O4WCNw&hl=en&sa=X&ved=0CCEQ6AEwAWoVC hMIht_l07XCyAIVgzk-Ch1CBQ1R#v=onepage&q=mcgee%20reheated%20meat&f=fal se>

Interesting stuff, thanks.
--
http://www.helpforheroes.org.uk/shop/

On Wed, 14 Oct 2015 09:52:17 -0700 (PDT), Cindy Hamilton
> wrote:

>On Wednesday, October 14, 2015 at 12:08:30 PM UTC-4, Gary wrote:
>> Janet B 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.
>
>It's hard to describe. A little plastic-y? Or maybe a little gamy?
>
>I thought I was nuts until I read about it in McGee's "On Food and Cooking".
>Let's see if this link works:
>
><https://books.google.com/books?id=bKVCtH4AjwgC&pg=PA165&lpg=PA165&dq=mcgee+ reheated+meat&source=bl&ots=qXKGkgJ3kc&sig=8RLLzp6 NmdNSICAZVCQl6O4WCNw&hl=en&sa=X&ved=0CCEQ6AEwAWoVC hMIht_l07XCyAIVgzk-Ch1CBQ1R#v=onepage&q=mcgee%20reheated%20meat&f=fal se>
>
>Cindy Hamilton

Gamy is good. I was going to say reminiscent of venison and not in a
good way. I don't much care for leftovers because they lose their
fresh taste.
Janet US

On 14/10/2015 10:52 AM, Cindy Hamilton wrote:
> On Wednesday, October 14, 2015 at 12:08:30 PM UTC-4, Gary wrote:
>> Janet B 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.
>
> It's hard to describe. A little plastic-y? Or maybe a little gamy?
>
Agreed! It's sort of rancid, perhaps a bit metallic. Anyway, unpleasant
to me.
I've even detected it when, in the distant past, I curried leftover
meat. I also taste it in those little bits of pork in fried rice from
Cantonese restaurants.
Graham

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.

On 2015-10-14 5:19 PM, Je�us wrote:

>> 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.
>
>

There is not much of anything I like nuked. Maybe I just don't know how
to use a microwave effectively but I have never seen much need to learn
when there are other methods that work. Some meats are good reheated in
gravy... being careful not to heat it to the point of separation.

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.

On 10/14/2015 8:44 AM, graham wrote:
> On 13/10/2015 2:55 PM, rosie wrote:
>> Have a pot of beef , barley mushroom soup simmering , and I will make
>> some corn bread to go with it.
>>
> I roasted a chicken with tarragon last Saturday night, eaten with baby
> potatoes and nuked broccoli (and a good claret). Tonight will be the 4th
> meal of cold leftover chicken (I *never* reheat meat) in sandwiches of
> home made, multi-grain bread.
> Graham


Why do you think anyone cares?

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

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.

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

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!

%-)