A pan seared NY strip steak (med-rare), simply seasoned with S&P.
Boiled small red potatoes tossed in butter with dried dill weed.
Steamed fresh asparagus that I picked up at a farm stand last weekend. Yum!

You?

Jill

"jmcquown" > wrote in message
...
>A pan seared NY strip steak (med-rare), simply seasoned with S&P. Boiled
>small red potatoes tossed in butter with dried dill weed. Steamed fresh
>asparagus that I picked up at a farm stand last weekend. Yum!
>
> You?
>
> Jill

I posted it but will put it again. Cross between Johnny Rozetti and
Spaghetti Red. If we still have electricity then, then salads as well.
Otherwise, just that. I'm not going to open the fridge to get all the
veggies out if we have no power and it's a tad warm to leave the salads out.

On 3/1/2016 7:32 PM, jmcquown wrote:
> A pan seared NY strip steak (med-rare), simply seasoned with S&P. Boiled
> small red potatoes tossed in butter with dried dill weed. Steamed fresh
> asparagus that I picked up at a farm stand last weekend. Yum!
>
> You?
>
> Jill

Sounds good. For us it was Toscano salami, hot capicola, provolone,
asiago cheese bread, bottle of Chianti.

On 2016-03-01 9:06 PM, Ed Pawlowski wrote:
> On 3/1/2016 7:32 PM, jmcquown wrote:
>> A pan seared NY strip steak (med-rare), simply seasoned with S&P. Boiled
>> small red potatoes tossed in butter with dried dill weed. Steamed fresh
>> asparagus that I picked up at a farm stand last weekend. Yum!
>>
>> You?
>>
>> Jill
>
> Sounds good. For us it was Toscano salami, hot capicola, provolone,
> asiago cheese bread, bottle of Chianti.


My sweetie grilled pork chops and served them with garlic mashed
potatoes and steamed green beans, and everything was delicious.

On Tue, 1 Mar 2016 21:06:45 -0500, Ed Pawlowski > wrote:

>On 3/1/2016 7:32 PM, jmcquown wrote:
>> A pan seared NY strip steak (med-rare), simply seasoned with S&P. Boiled
>> small red potatoes tossed in butter with dried dill weed. Steamed fresh
>> asparagus that I picked up at a farm stand last weekend. Yum!
>>
>> You?
>
>Sounds good. For us it was Toscano salami, hot capicola, provolone,
>asiago cheese bread, bottle of Chianti.

For us it will be a dish of baked veggies, with a little bacon plus
some leftover shredded roast chicken added, probably in a cheese or
white sauce.

On Tue, 1 Mar 2016 19:32:50 -0500, jmcquown >
wrote:

>A pan seared NY strip steak (med-rare), simply seasoned with S&P.
>Boiled small red potatoes tossed in butter with dried dill weed.
>Steamed fresh asparagus that I picked up at a farm stand last weekend. You?

Baked cod with a squeeze of lemon, diced sweet potatoes that were
roasted until nicely carmelized, and a boring salad of arugula and
spinach.

Tomorrow night will be better - I'm getting lamb chops out of the
freezer right now.

Doris

"jmcquown" > wrote in message
...
>A pan seared NY strip steak (med-rare), simply seasoned with S&P. Boiled
>small red potatoes tossed in butter with dried dill weed. Steamed fresh
>asparagus that I picked up at a farm stand last weekend. Yum!
>
> You?
>
> Jill

Crustless spinach and ham quiche and a large tossed green salad.

Cheri

On Tuesday, March 1, 2016 at 7:33:00 PM UTC-5, Jill McQuown wrote:
> A pan seared NY strip steak (med-rare), simply seasoned with S&P.
> Boiled small red potatoes tossed in butter with dried dill weed.
> Steamed fresh asparagus that I picked up at a farm stand last weekend. Yum!
>
> You?
>
> Jill

Salad (romaine, thinly sliced sweet onion, grape tomatoes, English
cucumber, a little ham, dressed with an Italian-ish dressing made
from red wine vinegar, Penzey's pizza seasoning--which I don't like
on pizza but makes a fine salad dressing--and extra-virgin olive oil).

I finally made the pineapple upside-down cake that I was jonesing
for, and boy was it sweet. I ate a piece and tossed the rest. Don't
need those calories. Perhaps next time I want that flavor profile,
I'll grill some pineapple slices and top them with a LITTLE brown
sugar.

By breakfast time this morning, I still couldn't face anything sweet,
so I skipped my usual oatmeal (with all of a teaspoon of brown sugar)
in favor of scrambled eggs and toast, washed down with a glass of milk ;-)

Cindy Hamilton

Cindy Hamilton wrote:
>
> I finally made the pineapple upside-down cake that I was jonesing
> for, and boy was it sweet. I ate a piece and tossed the rest.

ARRRGGHH!
WTH were you thinking? ;o

On Wednesday, March 2, 2016 at 7:51:23 AM UTC-5, Gary wrote:
> Cindy Hamilton wrote:
> >
> > I finally made the pineapple upside-down cake that I was jonesing
> > for, and boy was it sweet. I ate a piece and tossed the rest.
>
> ARRRGGHH!
> WTH were you thinking? ;o

What should I have done with it? I suppose I could
have boxed it up and mailed it to you.

Cindy Hamilton

"Cindy Hamilton" > wrote in message
news:713f1c4e-b40e-4d3b-ab88-

> I finally made the pineapple upside-down cake that I was jonesing
> for, and boy was it sweet. I ate a piece and tossed the rest. Don't
> need those calories. Perhaps next time I want that flavor profile,
> I'll grill some pineapple slices and top them with a LITTLE brown
> sugar.

> Cindy Hamilton

Try the individual pineapple upside-down cake made in a mug next time,
satisfies the craving, no waste.

https://www.youtube.com/watch?v=RCuvs6wfgr4

In article >, says...
>
> A pan seared NY strip steak (med-rare), simply seasoned with S&P.
> Boiled small red potatoes tossed in butter with dried dill weed.
> Steamed fresh asparagus that I picked up at a farm stand last weekend. Yum!
>
> You?
>
Spaghetti bolognaise; sauce made with fresh tomatoes plus a can of
chopped tomatoes, an onion, a celery stick, 2 carrots, half a dozen
mushrooms, garlic, herbs and Scottish beef.

Janet UK

On 3/2/2016 8:13 AM, l not -l wrote:
> On 1-Mar-2016, jmcquown > wrote:
>
>> A pan seared NY strip steak (med-rare), simply seasoned with S&P.
>> Boiled small red potatoes tossed in butter with dried dill weed.
>> Steamed fresh asparagus that I picked up at a farm stand last weekend.
>> Yum!
>>
>> You?
>>
>> Jill
> Yum is right. Except the asparagus; I would have mine wrapped in bacon and
> roasted.
>
Alas, I had no bacon! (shame on me). If I did I'd have roasted the
small red potatoes and the asparagus!

> Last night I had shrimp, scampi-style, served over spaghetti, A side of
> steamed green beans tossed with a little olive oil, parmesan, salt and
> pepper.
>
Sounds very good!

Jill

On Wed, 2 Mar 2016 06:24:05 -0800 (PST), Cindy Hamilton
> wrote:

>On Wednesday, March 2, 2016 at 7:51:23 AM UTC-5, Gary wrote:
>> Cindy Hamilton wrote:
>> >
>> > I finally made the pineapple upside-down cake that I was jonesing
>> > for, and boy was it sweet. I ate a piece and tossed the rest.
>>
>> ARRRGGHH!
>> WTH were you thinking? ;o
>
>What should I have done with it? I suppose I could
>have boxed it up and mailed it to you.
>
>Cindy Hamilton

Could have tossed it outside for the critters, big crows (ravens) here
would have devoured it in under five minutes.

On Tue, 1 Mar 2016 19:32:50 -0500, jmcquown >
wrote:

> A pan seared NY strip steak (med-rare), simply seasoned with S&P.
> Boiled small red potatoes tossed in butter with dried dill weed.
> Steamed fresh asparagus that I picked up at a farm stand last weekend. Yum!
>
> You?
>

Cube steaks with mushroom gravy, oven roasted potatoes and parmesan
topped zucchini.


--

sf

On Wednesday, March 2, 2016 at 12:47:20 PM UTC-5, Brooklyn1 wrote:
> On Wed, 2 Mar 2016 06:24:05 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Wednesday, March 2, 2016 at 7:51:23 AM UTC-5, Gary wrote:
> >> Cindy Hamilton wrote:
> >> >
> >> > I finally made the pineapple upside-down cake that I was jonesing
> >> > for, and boy was it sweet. I ate a piece and tossed the rest.
> >>
> >> ARRRGGHH!
> >> WTH were you thinking? ;o
> >
> >What should I have done with it? I suppose I could
> >have boxed it up and mailed it to you.
> >
> >Cindy Hamilton
>
> Could have tossed it outside for the critters, big crows (ravens) here
> would have devoured it in under five minutes.

We don't have ravens here, and I don't want to attract
the raccoons, possums, and other vermin that love sugar.

Cindy Hamilton

sf > wrote:
> On Tue, 1 Mar 2016 19:32:50 -0500, jmcquown >
> wrote:
>
>> A pan seared NY strip steak (med-rare), simply seasoned with S&P.
>> Boiled small red potatoes tossed in butter with dried dill weed.
>> Steamed fresh asparagus that I picked up at a farm stand last weekend. Yum!
>>
>> You?
>>
>
> Cube steaks with mushroom gravy, oven roasted potatoes and parmesan
> topped zucchini.
>
>

That sounds delish. I have never made cube steaks myself, but my mom
mentioned making them last weekend and until then I had forgotten how much
I liked them while growing up (always served with mashed potatoes). I
looked for them at the grocery store yesterday but they don't stock them,
which is probably why I'd forgotten about them. I've put them in my March
menu lineup, however.

--
jinx the minx

On Wed, 2 Mar 2016 03:41:14 -0800 (PST), Cindy Hamilton
> wrote:

>On Tuesday, March 1, 2016 at 7:33:00 PM UTC-5, Jill McQuown wrote:
>> A pan seared NY strip steak (med-rare), simply seasoned with S&P.
>> Boiled small red potatoes tossed in butter with dried dill weed.
>> Steamed fresh asparagus that I picked up at a farm stand last weekend. Yum!
>>
>> You?
>>
>> Jill
>
>Salad (romaine, thinly sliced sweet onion, grape tomatoes, English
>cucumber, a little ham, dressed with an Italian-ish dressing made
>from red wine vinegar, Penzey's pizza seasoning--which I don't like
>on pizza but makes a fine salad dressing--and extra-virgin olive oil).
>
>I finally made the pineapple upside-down cake that I was jonesing
>for, and boy was it sweet. I ate a piece and tossed the rest. Don't
>need those calories. Perhaps next time I want that flavor profile,
>I'll grill some pineapple slices and top them with a LITTLE brown
>sugar.
>
>By breakfast time this morning, I still couldn't face anything sweet,
>so I skipped my usual oatmeal (with all of a teaspoon of brown sugar)
>in favor of scrambled eggs and toast, washed down with a glass of milk ;-)
>
>Cindy Hamilton

For tonight I've got a four pound boneless pork loin roast all
seasoned and ready for the oven, will also bake four of the largest
russets you've ever seen (each over a pound), and will nuke some
frozen veggies, thinking green beans. A few weeks ago whole boneless
pork loins were on sale, $1.69/lb, cut it in thirds and froze them.

On Tue, 1 Mar 2016 19:32:50 -0500, jmcquown wrote:

> You?

Scrambled egg beaters, English muffin, and a tall ice cold glass of
Miller light.

On Wed, 2 Mar 2016 12:18:59 -0600, jinx the minx >
wrote:

> sf > wrote:
> >>
> >
> > Cube steaks with mushroom gravy, oven roasted potatoes and parmesan
> > topped zucchini.
> >
> >
>
> That sounds delish. I have never made cube steaks myself, but my mom
> mentioned making them last weekend and until then I had forgotten how much
> I liked them while growing up (always served with mashed potatoes). I
> looked for them at the grocery store yesterday but they don't stock them,
> which is probably why I'd forgotten about them. I've put them in my March
> menu lineup, however.

Did you ask a butcher? If I can't find something in the meat
department, my store often has the item in the back.

You're right about serving them with mashed potatoes, but hubby
shopped after his walk and surprised me with the fixings.... he bought
yellow fleshed potatoes, so I made due with what I had.

PS: Give your cube steaks a good 45-60 minute braise or else they'll
be tough and you'll hate them.

--

sf

On Wed, 02 Mar 2016 13:13:35 +1100, Jeßus > wrote:

>On Tue, 1 Mar 2016 21:06:45 -0500, Ed Pawlowski > wrote:
>
>>On 3/1/2016 7:32 PM, jmcquown wrote:
>>> A pan seared NY strip steak (med-rare), simply seasoned with S&P. Boiled
>>> small red potatoes tossed in butter with dried dill weed. Steamed fresh
>>> asparagus that I picked up at a farm stand last weekend. Yum!
>>>
>>> You?
>>
>>Sounds good. For us it was Toscano salami, hot capicola, provolone,
>>asiago cheese bread, bottle of Chianti.
>
>For us it will be a dish of baked veggies, with a little bacon plus
>some leftover shredded roast chicken added, probably in a cheese or
>white sauce.

Damn... this came out really good (with a cheese sauce). I'll be doing
this again for sure.

On Wed, 2 Mar 2016 19:25:14 GMT, l not -l wrote:

> On 2-Mar-2016, Andy > wrote:
>
>> On Tue, 1 Mar 2016 19:32:50 -0500, jmcquown wrote:
>>
>>> You?
>>
>> Scrambled egg beaters, English muffin, and a tall ice cold glass of
>> Miller light.
>
> What, no avocado?

**** no you FAT FAGGOT ASS FAGGOT!!! Only HOMSEXUALS like you USE
AVOCADO!

Andy

On 3/2/2016 1:18 PM, jinx the minx wrote:
> sf > wrote:
>> On Tue, 1 Mar 2016 19:32:50 -0500, jmcquown >
>> wrote:
>>
>>> A pan seared NY strip steak (med-rare), simply seasoned with S&P.
>>> Boiled small red potatoes tossed in butter with dried dill weed.
>>> Steamed fresh asparagus that I picked up at a farm stand last weekend. Yum!
>>>
>>> You?
>>>
>>
>> Cube steaks with mushroom gravy, oven roasted potatoes and parmesan
>> topped zucchini.
>>
>>
>
> That sounds delish. I have never made cube steaks myself, but my mom
> mentioned making them last weekend and until then I had forgotten how much
> I liked them while growing up (always served with mashed potatoes). I
> looked for them at the grocery store yesterday but they don't stock them,
> which is probably why I'd forgotten about them. I've put them in my March
> menu lineup, however.
>
The price of beef cube steaks (around here, anyway) is outrageous.
Costs as much as a 1-inch thick strip steak. I've seen pork cube
steaks advertised for half the cost but I'm not sure what I'd do with them.

Jill

sf > wrote:
> On Wed, 2 Mar 2016 12:18:59 -0600, jinx the minx >
> wrote:
>
>> sf > wrote:
>>>>
>>>
>>> Cube steaks with mushroom gravy, oven roasted potatoes and parmesan
>>> topped zucchini.
>>>
>>>
>>
>> That sounds delish. I have never made cube steaks myself, but my mom
>> mentioned making them last weekend and until then I had forgotten how much
>> I liked them while growing up (always served with mashed potatoes). I
>> looked for them at the grocery store yesterday but they don't stock them,
>> which is probably why I'd forgotten about them. I've put them in my March
>> menu lineup, however.
>
> Did you ask a butcher? If I can't find something in the meat
> department, my store often has the item in the back.
>
> You're right about serving them with mashed potatoes, but hubby
> shopped after his walk and surprised me with the fixings.... he bought
> yellow fleshed potatoes, so I made due with what I had.
>
> PS: Give your cube steaks a good 45-60 minute braise or else they'll
> be tough and you'll hate them.
>

I didn't ask, I just planned on hitting up a bigger store next time I look
since there are at least 2 others within 3 minutes of my house I'm fairly
confident will stock them. Thanks for the tip on the long braise--my mom's
was always super tender as well, then again, nothing she made ever turned
out bad that I can remember.

--
jinx the minx

On 2016-03-02 12:58 PM, sf wrote:
> On Tue, 1 Mar 2016 19:32:50 -0500, jmcquown >
> wrote:
>
>> A pan seared NY strip steak (med-rare), simply seasoned with S&P.
>> Boiled small red potatoes tossed in butter with dried dill weed.
>> Steamed fresh asparagus that I picked up at a farm stand last weekend. Yum!
>>
>> You?
>>
>
> Cube steaks with mushroom gravy, oven roasted potatoes and parmesan
> topped zucchini.
>
>

I am doing stir fried shrimp and asparagus pasta stir fry. I am just
waiting for the shrimp to thaw. Garlic, red pepper and asparagus are
chopped and ready to go into some oil in a pan along with a pinch of hot
chili flakes. I can throw the pasta into the boiling water and when it
is half cooked I will heat up a frying pan and finish it off in two
minutes. Grated Parmesan on top... despite what Sheldon thinks about
cheese and seafood.

On Wed, 2 Mar 2016 18:26:50 -0500, Dave Smith
> wrote:
>
>I am doing stir fried shrimp and asparagus pasta stir fry. I am just
>waiting for the shrimp to thaw. Garlic, red pepper and asparagus are
>chopped and ready to go into some oil in a pan along with a pinch of hot
>chili flakes. I can throw the pasta into the boiling water and when it
>is half cooked I will heat up a frying pan and finish it off in two
>minutes. Grated Parmesan on top... despite what Sheldon thinks about
>cheese and seafood.

He has a problem with gruyere and shellfish? Unthinkable.
Parmesan sounds fine to me with what you're doing.

Dinner tonight here will be basic and low-brow: chicken 'maryland'
baked in apricot nectar and french onion soup, with rice on the side.
Maybe some leftover salad from the impending lunch today too.

On 3/2/2016 6:26 PM, Dave Smith wrote:
>
> I am doing stir fried shrimp and asparagus pasta stir fry. I am just
> waiting for the shrimp to thaw. Garlic, red pepper and asparagus are
> chopped and ready to go into some oil in a pan along with a pinch of hot
> chili flakes. I can throw the pasta into the boiling water and when it
> is half cooked I will heat up a frying pan and finish it off in two
> minutes. Grated Parmesan on top... despite what Sheldon thinks about
> cheese and seafood.
>
Nobody much pays attention to what Sheldon thinks about cheese and
seafood. He also thinks lamb stinks (aka "smells"). I still believe
his mother was cooking mutton, not fresh lamb.

Jill

On 3/2/2016 6:50 PM, jmcquown wrote:

>>
> Nobody much pays attention to what Sheldon thinks about cheese and
> seafood. He also thinks lamb stinks (aka "smells"). I still believe
> his mother was cooking mutton, not fresh lamb.
>
> Jill


I've only started to eat lamb in the past 15 years. The few times I was
exposed to it in the past it was poorly prepared so I just passed on it.

On 3/2/2016 8:59 PM, Ed Pawlowski wrote:
> On 3/2/2016 6:50 PM, jmcquown wrote:
>
>>>
>> Nobody much pays attention to what Sheldon thinks about cheese and
>> seafood. He also thinks lamb stinks (aka "smells"). I still believe
>> his mother was cooking mutton, not fresh lamb.
>>
>> Jill
>
>
> I've only started to eat lamb in the past 15 years. The few times I was
> exposed to it in the past it was poorly prepared so I just passed on it.

My first experience with lamb was kabobs, at a restaurant called
Paulettes in Memphis in 1977. The server suggested ordering it cooked
no more than medium rare. It was delicious!

My mother never cooked lamb. I buy it whenever the price is right and
have cooked chops and shanks many times since then. I won't buy a leg
of lamb as that's way too big, even though I have a stand-alone freezer.

Jill

On 3/2/2016 6:50 PM, Je�us wrote:
> On Wed, 2 Mar 2016 18:26:50 -0500, Dave Smith
> > wrote:
>>
>> I am doing stir fried shrimp and asparagus pasta stir fry. I am just
>> waiting for the shrimp to thaw. Garlic, red pepper and asparagus are
>> chopped and ready to go into some oil in a pan along with a pinch of hot
>> chili flakes. I can throw the pasta into the boiling water and when it
>> is half cooked I will heat up a frying pan and finish it off in two
>> minutes. Grated Parmesan on top... despite what Sheldon thinks about
>> cheese and seafood.
>
> He has a problem with gruyere and shellfish? Unthinkable.

Sheldon likely doesn't eat shellfish at all. But he always says cheese
with shellfish is TIAD. More for us.

> Parmesan sounds fine to me with what you're doing.
>
> Dinner tonight here will be basic and low-brow: chicken 'maryland'
> baked in apricot nectar and french onion soup, with rice on the side.
> Maybe some leftover salad from the impending lunch today too.
>
Okay, I've heard of chicken 'Maryland' but not involving apricot nectar.
In my repetoire, chicken Maryland is fried chicken served with cream
gravy.

You certainly do things differently over there.

Jill

On 3/1/2016 10:21 PM, Doris Night wrote:
> On Tue, 1 Mar 2016 19:32:50 -0500, jmcquown >
> wrote:
>
>> A pan seared NY strip steak (med-rare), simply seasoned with S&P.
>> Boiled small red potatoes tossed in butter with dried dill weed.
>> Steamed fresh asparagus that I picked up at a farm stand last weekend. You?
>
> Baked cod with a squeeze of lemon, diced sweet potatoes that were
> roasted until nicely carmelized, and a boring salad of arugula and
> spinach.
>
> Tomorrow night will be better - I'm getting lamb chops out of the
> freezer right now.
>
> Doris
>
I've got cod fillets in the freezer, that's likely what I'll cook
tomorrow. I passed on the sweet potatoes when I was at the farm stand.
I've got fresh broccoli. But I also bought a couple of butternut squash.

Tomorrow is another day. Sometimes it's hard to plan ahead when there
are so many yummy choices!

Jill

On Wed, 2 Mar 2016 21:16:37 -0500, jmcquown >
wrote:

>
>My mother never cooked lamb. I buy it whenever the price is right and
>have cooked chops and shanks many times since then. I won't buy a leg
>of lamb as that's way too big, even though I have a stand-alone freezer.

I cut most of my lamb legs into halves, or even thirds if they are big
enough. Perhaps your butcher could do this for you?

On Wed, 2 Mar 2016 21:20:34 -0500, jmcquown >
wrote:

>On 3/2/2016 6:50 PM, Je?us wrote:
>> On Wed, 2 Mar 2016 18:26:50 -0500, Dave Smith
>> > wrote:
>>>
>>> I am doing stir fried shrimp and asparagus pasta stir fry. I am just
>>> waiting for the shrimp to thaw. Garlic, red pepper and asparagus are
>>> chopped and ready to go into some oil in a pan along with a pinch of hot
>>> chili flakes. I can throw the pasta into the boiling water and when it
>>> is half cooked I will heat up a frying pan and finish it off in two
>>> minutes. Grated Parmesan on top... despite what Sheldon thinks about
>>> cheese and seafood.
>>
>> He has a problem with gruyere and shellfish? Unthinkable.
>
>Sheldon likely doesn't eat shellfish at all. But he always says cheese
>with shellfish is TIAD. More for us.
>
>> Parmesan sounds fine to me with what you're doing.
>>
>> Dinner tonight here will be basic and low-brow: chicken 'maryland'
>> baked in apricot nectar and french onion soup, with rice on the side.
>> Maybe some leftover salad from the impending lunch today too.
>>
>Okay, I've heard of chicken 'Maryland' but not involving apricot nectar.
> In my repetoire, chicken Maryland is fried chicken served with cream
>gravy.
>
>You certainly do things differently over there.

Indeed I should have probably explained that 'chicken maryland' in
Australia merely refers to a cut of chicken - that being both the
thigh and drumstick in one piece. My absolute favourite cut of chicken
as it is so versatile and contains the best meat (IMO) from a chook.

Wikipedia says "The term "Chicken Maryland" or "Maryland Chicken"
refers to a historic dish associated with the U.S. state of Maryland,
but has other meanings from other nations"

I also like the sound of your chicken Maryland with the cream gravy
though.

On 3/2/2016 9:40 PM, Je�us wrote:
> On Wed, 2 Mar 2016 21:20:34 -0500, jmcquown >
> wrote:
>
>> On 3/2/2016 6:50 PM, Je?us wrote:
>>> On Wed, 2 Mar 2016 18:26:50 -0500, Dave Smith
>>> > wrote:
>>>>
>>>> I am doing stir fried shrimp and asparagus pasta stir fry. I am just
>>>> waiting for the shrimp to thaw. Garlic, red pepper and asparagus are
>>>> chopped and ready to go into some oil in a pan along with a pinch of hot
>>>> chili flakes. I can throw the pasta into the boiling water and when it
>>>> is half cooked I will heat up a frying pan and finish it off in two
>>>> minutes. Grated Parmesan on top... despite what Sheldon thinks about
>>>> cheese and seafood.
>>>
>>> He has a problem with gruyere and shellfish? Unthinkable.
>>
>> Sheldon likely doesn't eat shellfish at all. But he always says cheese
>> with shellfish is TIAD. More for us.
>>
>>> Parmesan sounds fine to me with what you're doing.
>>>
>>> Dinner tonight here will be basic and low-brow: chicken 'maryland'
>>> baked in apricot nectar and french onion soup, with rice on the side.
>>> Maybe some leftover salad from the impending lunch today too.
>>>
>> Okay, I've heard of chicken 'Maryland' but not involving apricot nectar.
>> In my repetoire, chicken Maryland is fried chicken served with cream
>> gravy.
>>
>> You certainly do things differently over there.
>
> Indeed I should have probably explained that 'chicken maryland' in
> Australia merely refers to a cut of chicken - that being both the
> thigh and drumstick in one piece. My absolute favourite cut of chicken
> as it is so versatile and contains the best meat (IMO) from a chook.
>
Yep, I love that cut (we call them leg quarters). The thigh and
drumstick. That's what I normally buy when I'm going to make chicken
stew or (heh) chicken & dumplings.

> Wikipedia says "The term "Chicken Maryland" or "Maryland Chicken"
> refers to a historic dish associated with the U.S. state of Maryland,
> but has other meanings from other nations"
>
Yep.

> I also like the sound of your chicken Maryland with the cream gravy
> though.
>
I've never actually made chicken Maryland per that definition. It does
sound good, though.

Jill

On 3/2/2016 9:36 PM, Je�us wrote:
> On Wed, 2 Mar 2016 21:16:37 -0500, jmcquown >
> wrote:
>
>>
>> My mother never cooked lamb. I buy it whenever the price is right and
>> have cooked chops and shanks many times since then. I won't buy a leg
>> of lamb as that's way too big, even though I have a stand-alone freezer.
>
> I cut most of my lamb legs into halves, or even thirds if they are big
> enough. Perhaps your butcher could do this for you?
>
Probably. It really comes down to price per pound. I'm frugal.

Jill

On Wed, 2 Mar 2016 21:55:51 -0500, jmcquown >
wrote:

>On 3/2/2016 9:36 PM, Je?us wrote:
>> On Wed, 2 Mar 2016 21:16:37 -0500, jmcquown >
>> wrote:
>>
>>>
>>> My mother never cooked lamb. I buy it whenever the price is right and
>>> have cooked chops and shanks many times since then. I won't buy a leg
>>> of lamb as that's way too big, even though I have a stand-alone freezer.
>>
>> I cut most of my lamb legs into halves, or even thirds if they are big
>> enough. Perhaps your butcher could do this for you?
>>
>Probably. It really comes down to price per pound. I'm frugal.

Or you could just do a shank. Sometimes I can get them pretty cheaply
here in Ontario.

Doris

On 2016-03-02 9:16 PM, jmcquown wrote:
> On 3/2/2016 8:59 PM, Ed Pawlowski wrote:
>> On 3/2/2016 6:50 PM, jmcquown wrote:
>>
>>>>
>>> Nobody much pays attention to what Sheldon thinks about cheese and
>>> seafood. He also thinks lamb stinks (aka "smells"). I still believe
>>> his mother was cooking mutton, not fresh lamb.
>>>
>>> Jill
>>
>>
>> I've only started to eat lamb in the past 15 years. The few times I was
>> exposed to it in the past it was poorly prepared so I just passed on it.
>
> My first experience with lamb was kabobs, at a restaurant called
> Paulettes in Memphis in 1977. The server suggested ordering it cooked
> no more than medium rare. It was delicious!
>
> My mother never cooked lamb. I buy it whenever the price is right and
> have cooked chops and shanks many times since then.

My mother only cooked lamb when my father was away on business trips.




> I won't buy a leg
> of lamb as that's way too big, even though I have a stand-alone freezer.
>


Do they sell boneless legs there? They take up a lot less room and are a
lot cheaper, and they are pretty good. There are also much easier to slice.

On Thu, 03 Mar 2016 13:40:33 +1100, Jeßus > wrote:

>On Wed, 2 Mar 2016 21:20:34 -0500, jmcquown >
>wrote:
>
>>On 3/2/2016 6:50 PM, Je?us wrote:
>>> On Wed, 2 Mar 2016 18:26:50 -0500, Dave Smith
>>> > wrote:
>>>>
>>>> I am doing stir fried shrimp and asparagus pasta stir fry. I am just
>>>> waiting for the shrimp to thaw. Garlic, red pepper and asparagus are
>>>> chopped and ready to go into some oil in a pan along with a pinch of hot
>>>> chili flakes. I can throw the pasta into the boiling water and when it
>>>> is half cooked I will heat up a frying pan and finish it off in two
>>>> minutes. Grated Parmesan on top... despite what Sheldon thinks about
>>>> cheese and seafood.
>>>
>>> He has a problem with gruyere and shellfish? Unthinkable.
>>
>>Sheldon likely doesn't eat shellfish at all. But he always says cheese
>>with shellfish is TIAD. More for us.
>>
>>> Parmesan sounds fine to me with what you're doing.
>>>
>>> Dinner tonight here will be basic and low-brow: chicken 'maryland'
>>> baked in apricot nectar and french onion soup, with rice on the side.
>>> Maybe some leftover salad from the impending lunch today too.
>>>
>>Okay, I've heard of chicken 'Maryland' but not involving apricot nectar.
>> In my repetoire, chicken Maryland is fried chicken served with cream
>>gravy.
>>
>>You certainly do things differently over there.
>
>Indeed I should have probably explained that 'chicken maryland' in
>Australia merely refers to a cut of chicken - that being both the
>thigh and drumstick in one piece. My absolute favourite cut of chicken
>as it is so versatile and contains the best meat (IMO) from a chook.
>
>Wikipedia says "The term "Chicken Maryland" or "Maryland Chicken"
>refers to a historic dish associated with the U.S. state of Maryland,
>but has other meanings from other nations"
>
>I also like the sound of your chicken Maryland with the cream gravy
>though.

I like shellfish, I especially like clams on the half shell, I enjoy
raw oysters too. I like shrimp, if fresh north Atlantic shrimp, I
don't like gulf shrimp, warm water shrimp taste and smell like the
brine shrimp I used to feed tropical fish, I think frozen shrimp are
disgusting, all frozen seafood is disgusting. I don't like lobster,
because I refuse to eat a creature that can live longer than most
humans... plus lobster does more to clean the planet than any
government can dream... the best remedy for global warming is to stop
eating lobster, and crab.

On 2016-03-02 10:28 PM, Doris Night wrote:
> On Wed, 2 Mar 2016 21:55:51 -0500, jmcquown >

>
> Or you could just do a shank. Sometimes I can get them pretty cheaply
> here in Ontario.
>

I am in Ontario and I always look at the price of shanks. The last time
they were running around $13-14 for a pack of three. I grab them when
the are $10 or less.
There is an almost local restaurant that has a lamb shank dinner on
the menu. You get a nice sized shank with great sauce, garlic mashed
potatoes and sauteed vegetables. At $14 I figure it was like buying the
ingredient and paying someone a couple bucks to cook, serve an clean up.

On Wed, 2 Mar 2016 17:59:14 -0500, jmcquown >
wrote:

> On 3/2/2016 1:18 PM, jinx the minx wrote:
> > sf > wrote:
> >>>
> >>
> >> Cube steaks with mushroom gravy, oven roasted potatoes and parmesan
> >> topped zucchini.
> >>
> >>
> >
> > That sounds delish. I have never made cube steaks myself, but my mom
> > mentioned making them last weekend and until then I had forgotten how much
> > I liked them while growing up (always served with mashed potatoes). I
> > looked for them at the grocery store yesterday but they don't stock them,
> > which is probably why I'd forgotten about them. I've put them in my March
> > menu lineup, however.
> >
> The price of beef cube steaks (around here, anyway) is outrageous.

They are not cheap - so I wait for a sale. $1 off isn't much but at
least it's a sale. I didn't ask him to shop, but hubby stopped by the
store after his walk, so it was a surprise when he brought them home.

> Costs as much as a 1-inch thick strip steak.

These were $5.99, down from$6.99. Not the kind of sale that would
have motivated me to buy, but he was shopping and that's what he
wanted.

> I've seen pork cube
> steaks advertised for half the cost but I'm not sure what I'd do with them.
>
I've read about them but haven't seen them in the flesh and never
think about them at the right time to inquire. I would guess it's a
good one to use for schnitzel except you're like me and don't fry.

BTW: I made creamed chicken and homemade buttermilk biscuits tonight
using the method I mentioned of patting the dough into a rectangle and
then folding it like a letter. It hit the spot! Thanks for the idea.

--

sf