A couple of braised lamb shanks. I've had them in the freezer for a
while so it's time. I'll likely go to the farm stand to see what
("winter") vegetables are available this time of year to cook along with
them.

Any thoughts about dinner?

Jill

On Friday, February 5, 2016 at 8:38:38 AM UTC-5, Jill McQuown wrote:
> A couple of braised lamb shanks. I've had them in the freezer for a
> while so it's time. I'll likely go to the farm stand to see what
> ("winter") vegetables are available this time of year to cook along with
> them.
>
> Any thoughts about dinner?
>
> Jill

Chicken breast sauteed with garlic and sun-dried tomatoes.
If I'm feeling ambitious, pasta; otherwise, bread.
Tossed salad with balsamic vinaigrette.

Cindy Hamilton

On Fri, 5 Feb 2016 08:38:33 -0500, jmcquown >
wrote:

> A couple of braised lamb shanks. I've had them in the freezer for a
> while so it's time. I'll likely go to the farm stand to see what
> ("winter") vegetables are available this time of year to cook along with
> them.
>
> Any thoughts about dinner?
>
> Jill

Not yet. Dinner last night was Thai style chicken and corn chowder.

--

sf

On Fri, 5 Feb 2016 06:10:39 -0800 (PST), Cindy Hamilton
> wrote:

> Chicken breast sauteed with garlic and sun-dried tomatoes.
> If I'm feeling ambitious, pasta; otherwise, bread.
> Tossed salad with balsamic vinaigrette.

Boil the pasta, dress it with oil or butter, sprinkle with grated
cheese and call it done.

--

sf

On 2/5/2016 9:10 AM, Cindy Hamilton wrote:
> On Friday, February 5, 2016 at 8:38:38 AM UTC-5, Jill McQuown wrote:
>> A couple of braised lamb shanks. I've had them in the freezer for a
>> while so it's time. I'll likely go to the farm stand to see what
>> ("winter") vegetables are available this time of year to cook along with
>> them.
>>
>> Any thoughts about dinner?
>>
>> Jill
>
> Chicken breast sauteed with garlic and sun-dried tomatoes.
> If I'm feeling ambitious, pasta; otherwise, bread.
> Tossed salad with balsamic vinaigrette.
>
> Cindy Hamilton
>
There will definitely be garlic involved with the lamb shanks. Onion,
too. I happen to have some sun-dried tomatoes. That might make an
interesting addition. I'll have to think about that. Thanks for
putting the idea in my head.

Jill

On Fri, 5 Feb 2016 06:10:39 -0800 (PST), Cindy Hamilton
> wrote:

>On Friday, February 5, 2016 at 8:38:38 AM UTC-5, Jill McQuown wrote:
>> A couple of braised lamb shanks. I've had them in the freezer for a
>> while so it's time. I'll likely go to the farm stand to see what
>> ("winter") vegetables are available this time of year to cook along with
>> them.
>>
>> Any thoughts about dinner?
>>
>> Jill
>
>Chicken breast sauteed with garlic and sun-dried tomatoes.
>If I'm feeling ambitious, pasta; otherwise, bread.
>Tossed salad with balsamic vinaigrette.
>
>Cindy Hamilton

Lambs liver with onions and maybe a baked spud, but maybe not.

> wrote in message
...
> On Fri, 5 Feb 2016 06:10:39 -0800 (PST), Cindy Hamilton
> > wrote:
>
>>On Friday, February 5, 2016 at 8:38:38 AM UTC-5, Jill McQuown wrote:
>>> A couple of braised lamb shanks. I've had them in the freezer for a
>>> while so it's time. I'll likely go to the farm stand to see what
>>> ("winter") vegetables are available this time of year to cook along with
>>> them.
>>>
>>> Any thoughts about dinner?
>>>
>>> Jill
>>
>>Chicken breast sauteed with garlic and sun-dried tomatoes.
>>If I'm feeling ambitious, pasta; otherwise, bread.
>>Tossed salad with balsamic vinaigrette.
>>
>>Cindy Hamilton
>
> Lambs liver with onions and maybe a baked spud, but maybe not.

I had turkey left over from that turkey roll as well as leftover rabbit, so
I made a pie adding ham as well as some veggies and good gravy and Himself
loves it <g> I had enough for 3 pies so will be able to freeze 2.





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

On Friday, February 5, 2016 at 5:38:38 AM UTC-8, Jill McQuown wrote:
> A couple of braised lamb shanks. I've had them in the freezer for a
> while so it's time. I'll likely go to the farm stand to see what
> ("winter") vegetables are available this time of year to cook along with
> them.
>
> Any thoughts about dinner?
>
> Jill

I have a friend coming for dinner. The menu will be bacon wrapped fillet with my bacon/garlic/mushroom steak sauce, sauteed green beans and a mixed/wild rice pilaf. Dessert will be a bar of 70% chocolate washed down with the remainders of the bottle of good red we will be drinking.

On Fri, 5 Feb 2016 06:10:39 -0800 (PST), Cindy Hamilton
> wrote:

>On Friday, February 5, 2016 at 8:38:38 AM UTC-5, Jill McQuown wrote:
>> A couple of braised lamb shanks. I've had them in the freezer for a
>> while so it's time. I'll likely go to the farm stand to see what
>> ("winter") vegetables are available this time of year to cook along with
>> them.
>>
>> Any thoughts about dinner?
>>
>> Jill
>
>Chicken breast sauteed with garlic and sun-dried tomatoes.
>If I'm feeling ambitious, pasta; otherwise, bread.
>Tossed salad with balsamic vinaigrette.
>
>Cindy Hamilton

Dinner last night was roast eyeround with baked red skin spuds and
greenbeans... last of the eyeround in sandwiches for lunch a few
minutes ago... so tonight will be a frozen pizza that will get
doctored with a few slices of the provolone I bought this morning.
Later I'll figure out what to cook for the weekend.. and NO, I do NOT
watch foolball.

jmcquown wrote:
>
> A couple of braised lamb shanks. I've had them in the freezer for a
> while so it's time. I'll likely go to the farm stand to see what
> ("winter") vegetables are available this time of year to cook along with
> them.
>
> Any thoughts about dinner?

I saw the funniest commercial in a long time last night.
It was for the frozen "Banquet" dinners. They're the cheapest ones.
Showed a mom heating up 4 frozen meals, then showed
the family of 4 sitting at the table smiling and enjoying them.

LOL! :-D

On Fri, 5 Feb 2016 08:38:33 -0500, jmcquown >
wrote:

>A couple of braised lamb shanks. I've had them in the freezer for a
>while so it's time. I'll likely go to the farm stand to see what
>("winter") vegetables are available this time of year to cook along with
>them.

mmm. I have some shanks in the freezer too, I should do the same
sometime in the next week.

>Any thoughts about dinner?

I might have a porterhouse tonight, with salad... or maybe with mashed
potato, onion, carrots and peas. We'll see.

On Fri, 05 Feb 2016 14:27:01 -0500, Gary > wrote:

> jmcquown wrote:
> >
> > A couple of braised lamb shanks. I've had them in the freezer for a
> > while so it's time. I'll likely go to the farm stand to see what
> > ("winter") vegetables are available this time of year to cook along with
> > them.
> >
> > Any thoughts about dinner?
>
> I saw the funniest commercial in a long time last night.
> It was for the frozen "Banquet" dinners. They're the cheapest ones.
> Showed a mom heating up 4 frozen meals, then showed
> the family of 4 sitting at the table smiling and enjoying them.
>
> LOL! :-D

We had a Swanson's frozen dinner once a week when I was growing up.
Hated them.

--

sf

"sf" wrote in message ...

On Fri, 05 Feb 2016 14:27:01 -0500, Gary > wrote:

> jmcquown wrote:
> >
> > A couple of braised lamb shanks. I've had them in the freezer for a
> > while so it's time. I'll likely go to the farm stand to see what
> > ("winter") vegetables are available this time of year to cook along with
> > them.
> >
> > Any thoughts about dinner?
>
> I saw the funniest commercial in a long time last night.
> It was for the frozen "Banquet" dinners. They're the cheapest ones.
> Showed a mom heating up 4 frozen meals, then showed
> the family of 4 sitting at the table smiling and enjoying them.
>
> LOL! :-D

We had a Swanson's frozen dinner once a week when I was growing up.
Hated them.

--

sf

==========

Since we had them so seldom, we loved them as kids and considered them a special
treat. Same with boxed cereal.

Cheri

"jmcquown" > wrote in message
...
>A couple of braised lamb shanks. I've had them in the freezer for a while
>so it's time. I'll likely go to the farm stand to see what ("winter")
>vegetables are available this time of year to cook along with them.
>
> Any thoughts about dinner?
>
> Jill

I am very sick so not cooking. Am hoping I can get to Haggen and back
without being sick so I can pick up a few things we are out of. They have
the Teriyaki meatballs on sale so I will get those for the other two. They
both liked them.

I don't think I am contagious sick but I think it's more a matter of my
hormone levels not being right following the surgery.

On Fri, 5 Feb 2016 12:16:58 -0800, "Cheri" >
wrote:

> Since we had them so seldom, we loved them as kids and considered them a special
> treat. Same with boxed cereal.
>
> Cheri

You have to snip the delineation markers above sf because a decent
news reader will strip all replies after - so I just copied what you
said and that's why there's no other context here.

In any case, I liked the one with fried chicken and mashed potato,
hated the carrot & pea mixture that came with it. Hate that combo to
this day. The desserts were okay. Don't even remember what they
were, so they weren't memorable either way - but they were the best
part of most of those dinners.

--

sf

On 2016-02-05 2:27 PM, Gary wrote:

>> Any thoughts about dinner?
>
> I saw the funniest commercial in a long time last night.
> It was for the frozen "Banquet" dinners. They're the cheapest ones.
> Showed a mom heating up 4 frozen meals, then showed
> the family of 4 sitting at the table smiling and enjoying them.

I can relate. I have a faint recollection of the introduction of TV
dinners back in the 1950s and we were all keen to try them. Bear in
mind that I lived in an average sized family ... 6, and refrigerators
back then had only the internal freezer compartment that would holes one
or two ice cubes and a couple cans of frozen orange juice. There was no
room to store 6 TV dinners until people started getting chest freezers
or there were larger freezer compartments.

As it turned out, I only had two or three TV dinners. They weren't very
good. Other people must have eaten more of them than we did because
every class room seemed to have a stack of them for paints for art
class. I have never bought one myself. I pay only enough attention to
the frozen prepared foods section of the grocery store to know that it
looks like they still sell things like that.


Come to think of it.... I remember seeing people eating them at my
summer job while I was at university. I had a job in an alloy smelting
plant and the guys used to bring in frozen dinners or leftovers wrapped
in foil and we would heat them up on the hot metal from our pours. The
molten metal was poured into cast iron "pans" that were about 6feet
square and 2 feet deep. After pouring the metal developed a crust of
slag that was strong enough to set the dishes on.

On 2/5/2016 3:16 PM, Cheri wrote:
> "sf" wrote in message ...
>
> On Fri, 05 Feb 2016 14:27:01 -0500, Gary > wrote:
>
>> I saw the funniest commercial in a long time last night.
>> It was for the frozen "Banquet" dinners. They're the cheapest ones.
>> Showed a mom heating up 4 frozen meals, then showed
>> the family of 4 sitting at the table smiling and enjoying them.
>>
>> LOL! :-D
>
> We had a Swanson's frozen dinner once a week when I was growing up.
> Hated them.
>
My parents only gave us TV dinners (don't recall the brand) when they
were going out. It was fairly rare so we thought it was something
special. That was back in the days when they were covered in foil and
heated in the oven. 1960's.

Jill

On Fri, 5 Feb 2016 08:38:33 -0500, jmcquown >
wrote:

>A couple of braised lamb shanks. I've had them in the freezer for a
>while so it's time. I'll likely go to the farm stand to see what
>("winter") vegetables are available this time of year to cook along with
>them.
>
>Any thoughts about dinner?
>
>Jill

My chili. That means I haven't followed any recipe or rules. I'm
looking forward to it. The aromas are wonderful
Janet US

On 2016-02-05 9:01 PM, Janet B wrote:
> On Fri, 5 Feb 2016 08:38:33 -0500, jmcquown >
> wrote:
>
>> A couple of braised lamb shanks. I've had them in the freezer for a
>> while so it's time. I'll likely go to the farm stand to see what
>> ("winter") vegetables are available this time of year to cook along with
>> them.
>>
>> Any thoughts about dinner?
>>
>> Jill
>
> My chili. That means I haven't followed any recipe or rules. I'm
> looking forward to it. The aromas are wonderful
>


After four nights of bachelorhood my wife returned tonight and picked up
some steelhead fillet. I had picked up some nice looking asparagus that
was on sale, .... salad and a whole wheat roll.... Supper.

On 2/5/2016 10:16 PM, Sqwertz wrote:
> On Fri, 05 Feb 2016 14:27:01 -0500, Gary wrote:
>
>> I saw the funniest commercial in a long time last night.
>> It was for the frozen "Banquet" dinners. They're the cheapest ones.
>> Showed a mom heating up 4 frozen meals, then showed
>> the family of 4 sitting at the table smiling and enjoying them.
>
> Michelina's is cheaper than Banquet. We also have a central Texas
> brand here called Nighthawk priced about the same as Banquet. Then of
> course there's Swanson's - abotu the same as Banquet.
>
> I only ever buy Stouffers. They are the only brand that hasn't gone
> completely to hell. They have kept up their quality over the years
> and have the cleanest ingredient lists.
>
> -sw
>
I remember Nighthawk brand from years ago. Wowsa.

I agree about Stouffer's.

Jill

On Fri, 5 Feb 2016 20:35:23 -0500, jmcquown >
wrote:

> On 2/5/2016 3:16 PM, Cheri wrote:
> > "sf" wrote in message ...
> >
> > On Fri, 05 Feb 2016 14:27:01 -0500, Gary > wrote:
> >
> >> I saw the funniest commercial in a long time last night.
> >> It was for the frozen "Banquet" dinners. They're the cheapest ones.
> >> Showed a mom heating up 4 frozen meals, then showed
> >> the family of 4 sitting at the table smiling and enjoying them.
> >>
> >> LOL! :-D
> >
> > We had a Swanson's frozen dinner once a week when I was growing up.
> > Hated them.
> >
> My parents only gave us TV dinners (don't recall the brand) when they
> were going out. It was fairly rare so we thought it was something
> special. That was back in the days when they were covered in foil and
> heated in the oven. 1960's.
>

Lucky you. Yuck.


--

sf

On 2/6/2016 1:12 AM, sf wrote:
> On Fri, 5 Feb 2016 20:35:23 -0500, jmcquown >
> wrote:
>
>> On 2/5/2016 3:16 PM, Cheri wrote:
>>> "sf" wrote in message ...
>>>
>>> On Fri, 05 Feb 2016 14:27:01 -0500, Gary > wrote:
>>>
>>>> I saw the funniest commercial in a long time last night.
>>>> It was for the frozen "Banquet" dinners. They're the cheapest ones.
>>>> Showed a mom heating up 4 frozen meals, then showed
>>>> the family of 4 sitting at the table smiling and enjoying them.
>>>>
>>>> LOL! :-D
>>>
>>> We had a Swanson's frozen dinner once a week when I was growing up.
>>> Hated them.
>>>
>> My parents only gave us TV dinners (don't recall the brand) when they
>> were going out. It was fairly rare so we thought it was something
>> special. That was back in the days when they were covered in foil and
>> heated in the oven. 1960's.
>>
>
> Lucky you. Yuck.
>
>
I know, right? What the heck, I was about 7 or 8 years old at the time,
my brothers just a few years older. What did we know? I seem to recall
fried chicken with mashed potatoes and peas and baked apples for "dessert".

Jill

On Sat, 6 Feb 2016 09:23:00 -0500, jmcquown >
wrote:

> I seem to recall
> fried chicken with mashed potatoes and peas and baked apples for "dessert".

That was the only one I liked.

Hey, getting back to dinner. We ate out last night and I ordered
mushroom cassoulet. Never heard of it before, but it was tasty. Came
home and Googled for recipes... seems to be that everyone who posts it
on the internet does it differently. I think what I had was basically
a white bean stew with mushrooms in it - if there were any tomatoes,
they were hiding somewhere. In any case, I'm going to try making my
own version one of these days. Hubby ordered the bavette au poivre
(fancy flap meat) and our meals went very well together. At home, I'd
serve those two + a nice tossed salad made with fancy greens and be
happy to call it dinner.

--

sf

jmcquown wrote in rec.food.cooking:

> A couple of braised lamb shanks. I've had them in the freezer for a
> while so it's time. I'll likely go to the farm stand to see what
> ("winter") vegetables are available this time of year to cook along
> with them.
>
> Any thoughts about dinner?
>
> Jill

Curry blend brown sauce will match well and you can dust the veggies
with the curry and roast them. You simmer the lamb in the curry sauce
for about 1 hour then serve on a bed of rice with the veggies on the
side.

--

Brooklyn1 wrote in rec.food.cooking:

For last night, it was a Korean soup made from the decanted and
defatted remains of a pork shoulder's liquid. Added cabbage kimchee
and sweet hot radish kimchee then pressed fried tofu cubes, king oyster
mushrooms, leek tops and thin sliced leek bulb, and shaved gobo
(burdock root).

Tonight it's more standard American faire with a baked chicken. I will
however have a gobo side as it matches well and I have too much gobo
root here.

sf wrote in rec.food.cooking:

> On Fri, 05 Feb 2016 14:27:01 -0500, Gary > wrote:
>
> > jmcquown wrote:
> > >
> > > A couple of braised lamb shanks. I've had them in the freezer
> > > for a while so it's time. I'll likely go to the farm stand to
> > > see what ("winter") vegetables are available this time of year to
> > > cook along with them.
> > >
> > > Any thoughts about dinner?
> >
> > I saw the funniest commercial in a long time last night.
> > It was for the frozen "Banquet" dinners. They're the cheapest ones.
> > Showed a mom heating up 4 frozen meals, then showed
> > the family of 4 sitting at the table smiling and enjoying them.
> >
> > LOL! :-D
>
> We had a Swanson's frozen dinner once a week when I was growing up.
> Hated them.

We prayed for them which tells you my Mom's cooking levels (grin, great
lady otherwise).

--

On 2016-02-06, jmcquown > wrote:

> On 2/5/2016 10:16 PM, Sqwertz wrote:

>> I only ever buy Stouffers.

> I agree about Stouffer's.

I used to.

Stouffer's is owned by Nestle's. Jes an FYI.

nb

sf wrote:
>
>Hey, getting back to dinner. We ate out last night and I ordered
>mushroom cassoulet. Never heard of it before, but it was tasty. Came
>home and Googled for recipes... seems to be that everyone who posts it
>on the internet does it differently. I think what I had was basically
>a white bean stew with mushrooms in it.

Mushrooms & Beans... a new entry for my TIAD Encyclopedia.
I can see mushrooms and greenbeans but mushrooms and white beans has
to be hideous, would look hideously disgusting, like giant maggots
writhing on decaying roadkill.

>Hubby ordered the bavette au poivre
>(fancy flap meat).

*Fancy* flap meat, that would be labia minora I presume?

Dinner tonight is a stew of Hillshire Farms kielbasa and Bush's baked
beans. First I cut each of th ethree sausages into four links, then I
slooowly simmer the sausages covered with plain water in a covered pot
for about an hour, not really a simmer, more like poaching so the
sausages don't split open. Then drain the water, gets rid of a lot of
the salts and fat. Next cover the sausages with beans and slooowly
simmer another two hours. I use those 3 pound packages of sausages
and a 55 ounce can of Original Bush's baked beans... will be more than
enough to feed two 3 times... very easy to prepare, not really
cooking, just opening and heating. Just use the lowest heat your top
burner can furnish, then you can keep it on the stove top all day,
from early morning until dinner time, without paying it much
attention, don't even need to stir.
http://i64.tinypic.com/91jhbn.jpg

On Sun, 7 Feb 2016 01:46:41 GMT, "l not -l" > wrote:

>
>On 5-Feb-2016, jmcquown > wrote:
>
>> A couple of braised lamb shanks. I've had them in the freezer for a
>> while so it's time. I'll likely go to the farm stand to see what
>> ("winter") vegetables are available this time of year to cook along with
>> them.

We had lamb as well - loin chops, cooked medium rare. I didn't get too
fancy with the sides; baked potatoes, a tossed salad, and bruschetta
made from 1/3 of a baguette I had in the freezer.

It was good.

Doris

On 2016-02-06 10:54 PM, Doris Night wrote:
> On Sun, 7 Feb 2016 01:46:41 GMT, "l not -l" > wrote:
>
>>
>> On 5-Feb-2016, jmcquown > wrote:
>>
>>> A couple of braised lamb shanks. I've had them in the freezer for a
>>> while so it's time. I'll likely go to the farm stand to see what
>>> ("winter") vegetables are available this time of year to cook along with
>>> them.
>
> We had lamb as well - loin chops, cooked medium rare. I didn't get too
> fancy with the sides; baked potatoes, a tossed salad, and bruschetta
> made from 1/3 of a baguette I had in the freezer.
>
> It was good.
>]

Sounds good. I hope you had blue cheese dressing on the salad. That's
my favourite when i have lamb chops.
We are having skewered lamb for supper tomorrow.

On Sat, 06 Feb 2016 22:54:54 -0500, Doris Night
> wrote:

>On Sun, 7 Feb 2016 01:46:41 GMT, "l not -l" > wrote:
>
>>
>>On 5-Feb-2016, jmcquown > wrote:
>>
>>> A couple of braised lamb shanks. I've had them in the freezer for a
>>> while so it's time. I'll likely go to the farm stand to see what
>>> ("winter") vegetables are available this time of year to cook along with
>>> them.
>
>We had lamb as well - loin chops, cooked medium rare. I didn't get too
>fancy with the sides; baked potatoes, a tossed salad, and bruschetta
>made from 1/3 of a baguette I had in the freezer.
>
>It was good.
>
>Doris

ATK yesterday (here anyway) roasted two racks of lamb. As a lead in
she explained and showed the difference between US lamb and NZ. The
difference in flavour comes because the NZ lamb lives its life on
grass feeding, whereas the US lamb is grain fed. It's deliberate
because they can't sell the 'stronger' flavour in the US.

I was glad to see she didn't cook it to hell, she cooked it at 250°
for a couple of hours, then with very hot frying pan simply browned
the skin side so it looked nice. When she cut through the chops they
were nicely pink all the way through.

"l not -l" wrote:
>
>Thick cut pork rib chops, browned, along with thick slices of red onion;
>then braised the pork until cooked through, Deglazed the pan and reduced
>the braising liquid to make a sauce to top the chops. Zucchini, cut into
>half-inch thick rounds, salted, drained and dried; then, pan fried in olive
>oil, with a little salt and pepper. Steamed green beans. My beverage was
>unsweetened iced tea.

That's a great dinner... are you going to eat all those chops yourself
or would you like company?
Only thing I'd do differently is swap the tea for brewski... and I'd
consider braising those browned chops with onions in kraut, and maybe
add some sliced red skinned spuds. I'd do the zukes and beans in the
same pan togther, and with some tomato like a ratatuille.
http://www.marthastewart.com/332294/ratatouille

On Sunday, February 7, 2016 at 2:14:46 PM UTC-5, Brooklyn1 wrote:
> "l not -l" wrote:
> >
> >Thick cut pork rib chops, browned, along with thick slices of red onion;
> >then braised the pork until cooked through, Deglazed the pan and reduced
> >the braising liquid to make a sauce to top the chops. Zucchini, cut into
> >half-inch thick rounds, salted, drained and dried; then, pan fried in olive
> >oil, with a little salt and pepper. Steamed green beans. My beverage was
> >unsweetened iced tea.
>
> That's a great dinner... are you going to eat all those chops yourself
> or would you like company?
> Only thing I'd do differently is swap the tea for brewski... and I'd
> consider braising those browned chops with onions in kraut, and maybe
> add some sliced red skinned spuds. I'd do the zukes and beans in the
> same pan togther, and with some tomato like a ratatuille.
> http://www.marthastewart.com/332294/ratatouille

I wouldn't braise them at all. I'd cook them hot and fast, to no
more than medium doneness.

Cindy Hamilton

On Sun, 7 Feb 2016 11:37:13 -0800 (PST), Cindy Hamilton
> wrote:

>On Sunday, February 7, 2016 at 2:14:46 PM UTC-5, Brooklyn1 wrote:
>> "l not -l" wrote:
>> >
>> >Thick cut pork rib chops, browned, along with thick slices of red onion;
>> >then braised the pork until cooked through, Deglazed the pan and reduced
>> >the braising liquid to make a sauce to top the chops. Zucchini, cut into
>> >half-inch thick rounds, salted, drained and dried; then, pan fried in olive
>> >oil, with a little salt and pepper. Steamed green beans. My beverage was
>> >unsweetened iced tea.
>>
>> That's a great dinner... are you going to eat all those chops yourself
>> or would you like company?
>> Only thing I'd do differently is swap the tea for brewski... and I'd
>> consider braising those browned chops with onions in kraut, and maybe
>> add some sliced red skinned spuds. I'd do the zukes and beans in the
>> same pan togther, and with some tomato like a ratatuille.
>> http://www.marthastewart.com/332294/ratatouille
>
>I wouldn't braise them at all. I'd cook them hot and fast, to no
>more than medium doneness.
>
>Cindy Hamilton

Brown them then put them in the oven for 5-8 minutes, depending upon
size and thickness. Very juicy that way.
Janet US

On Sunday, February 7, 2016 at 3:03:10 PM UTC-5, Janet B wrote:
> On Sun, 7 Feb 2016 11:37:13 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Sunday, February 7, 2016 at 2:14:46 PM UTC-5, Brooklyn1 wrote:
> >> "l not -l" wrote:
> >> >
> >> >Thick cut pork rib chops, browned, along with thick slices of red onion;
> >> >then braised the pork until cooked through, Deglazed the pan and reduced
> >> >the braising liquid to make a sauce to top the chops. Zucchini, cut into
> >> >half-inch thick rounds, salted, drained and dried; then, pan fried in olive
> >> >oil, with a little salt and pepper. Steamed green beans. My beverage was
> >> >unsweetened iced tea.
> >>
> >> That's a great dinner... are you going to eat all those chops yourself
> >> or would you like company?
> >> Only thing I'd do differently is swap the tea for brewski... and I'd
> >> consider braising those browned chops with onions in kraut, and maybe
> >> add some sliced red skinned spuds. I'd do the zukes and beans in the
> >> same pan togther, and with some tomato like a ratatuille.
> >> http://www.marthastewart.com/332294/ratatouille
> >
> >I wouldn't braise them at all. I'd cook them hot and fast, to no
> >more than medium doneness.
> >
> >Cindy Hamilton
>
> Brown them then put them in the oven for 5-8 minutes, depending upon
> size and thickness. Very juicy that way.
> Janet US

I've done them that way many times. I also like them grilled, often
with a marinade of soy, ginger, and garlic. Or kochujang. Or
olive oil, parsley, cumin, and garlic.

Cindy Hamilton

On Sun, 7 Feb 2016 12:24:26 -0800 (PST), Cindy Hamilton
> wrote:

>On Sunday, February 7, 2016 at 3:03:10 PM UTC-5, Janet B wrote:
>> On Sun, 7 Feb 2016 11:37:13 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>> >On Sunday, February 7, 2016 at 2:14:46 PM UTC-5, Brooklyn1 wrote:
>> >> "l not -l" wrote:
>> >> >
>> >> >Thick cut pork rib chops, browned, along with thick slices of red onion;
>> >> >then braised the pork until cooked through, Deglazed the pan and reduced
>> >> >the braising liquid to make a sauce to top the chops. Zucchini, cut into
>> >> >half-inch thick rounds, salted, drained and dried; then, pan fried in olive
>> >> >oil, with a little salt and pepper. Steamed green beans. My beverage was
>> >> >unsweetened iced tea.
>> >>
>> >> That's a great dinner... are you going to eat all those chops yourself
>> >> or would you like company?
>> >> Only thing I'd do differently is swap the tea for brewski... and I'd
>> >> consider braising those browned chops with onions in kraut, and maybe
>> >> add some sliced red skinned spuds. I'd do the zukes and beans in the
>> >> same pan togther, and with some tomato like a ratatuille.
>> >> http://www.marthastewart.com/332294/ratatouille
>> >
>> >I wouldn't braise them at all. I'd cook them hot and fast, to no
>> >more than medium doneness.
>> >
>> >Cindy Hamilton
>>
>> Brown them then put them in the oven for 5-8 minutes, depending upon
>> size and thickness. Very juicy that way.
>> Janet US
>
>I've done them that way many times. I also like them grilled, often
>with a marinade of soy, ginger, and garlic. Or kochujang. Or
>olive oil, parsley, cumin, and garlic.
>
>Cindy Hamilton

I've never thought of using cumin on chops. I'll have to give that a
try. Thanks
Janet US

On 2016-02-07 3:42 PM, Janet B wrote:

> I've never thought of using cumin on chops. I'll have to give that a
> try. Thanks

One of the tastiest recipes I have found for pork chops calls for thin
chops. It is actually for outdoor grilling. Combine some salt, pepper,
garlic powder, oregano and chopped fresh mint. Rub the mixture into both
sides of the chops and let them sit for an hour. Then grill for about
one minute per side on high heat. You will be amazed at how good they taste.

On Sun, 7 Feb 2016 18:22:19 -0500, Dave Smith
> wrote:

>On 2016-02-07 3:42 PM, Janet B wrote:
>
>> I've never thought of using cumin on chops. I'll have to give that a
>> try. Thanks
>
>One of the tastiest recipes I have found for pork chops calls for thin
>chops. It is actually for outdoor grilling. Combine some salt, pepper,
>garlic powder, oregano and chopped fresh mint. Rub the mixture into both
>sides of the chops and let them sit for an hour. Then grill for about
>one minute per side on high heat. You will be amazed at how good they taste.

but don't those thin chops basically curl up and die when cooked? I've
always been afraid to try them.
Janet US

On Fri, 5 Feb 2016 08:38:33 -0500, jmcquown >
wrote:

>Any thoughts about dinner?

Having a problem with that one today.
Not in the mood for chicken, lamb, beef or pork...
Had enough fish ATM. Not in the mood for a veggie bake either.

I don't know what I want tonight :/

Well, I *would* like pasta with pesto - but I have no pine nuts.
Maybe I can improvise a meatless pasta dish of some sort.

Failing that, maybe I could do something with rice.

On 2016-02-07 6:24 PM, Janet B wrote:

>> One of the tastiest recipes I have found for pork chops calls for thin
>> chops. It is actually for outdoor grilling. Combine some salt, pepper,
>> garlic powder, oregano and chopped fresh mint. Rub the mixture into both
>> sides of the chops and let them sit for an hour. Then grill for about
>> one minute per side on high heat. You will be amazed at how good they taste.
>
> but don't those thin chops basically curl up and die when cooked? I've
> always been afraid to try them.

Maybe that is why they are cooked quickly on high heat. I would never
use thin chops for frying, but I came across that recipe in a BBQ
grilling cookbook and gave it a try. We served them to my parents,
neither of whom ate large servings of meat, and it was the first time I
ever saw my father have seconds of meat.