I had a small pork roast braised on top of the stove.
Into the broth I cooked a package of Creamette's
dumpling noodles. There's plenty leftover for at
least two more meals.

On Sat, 11 Jun 2016 19:41:53 -0700 (PDT), "
> wrote:

>I had a small pork roast braised on top of the stove.
>Into the broth I cooked a package of Creamette's
>dumpling noodles. There's plenty leftover for at
>least two more meals.

That's something I've never done - make a stew or braise from pork.
For no particular reason either, because it sounds good to me! I'm
going to make a point of doing something about that.

On Saturday, June 11, 2016 at 9:54:26 PM UTC-5, Jeßus wrote:
>
> On Sat, 11 Jun 2016 19:41:53 -0700 (PDT), "
> > wrote:
>
> >I had a small pork roast braised on top of the stove.
> >Into the broth I cooked a package of Creamette's
> >dumpling noodles. There's plenty leftover for at
> >least two more meals.
>
> That's something I've never done - make a stew or braise from pork.
> For no particular reason either, because it sounds good to me! I'm
> going to make a point of doing something about that.
>
>
My mother used to braise pork roasts on top of the stove.
The resultant broth was used to cook the noodles and I'm
trying to replicate her recipe. I've gotten pretty close
and I like the wide dumpling noodles like she used to use.

On Sun, 12 Jun 2016 10:37:25 -0700 (PDT), "
> wrote:

>On Saturday, June 11, 2016 at 9:54:26 PM UTC-5, Jeßus wrote:
>>
>> On Sat, 11 Jun 2016 19:41:53 -0700 (PDT), "
>> > wrote:
>>
>> >I had a small pork roast braised on top of the stove.
>> >Into the broth I cooked a package of Creamette's
>> >dumpling noodles. There's plenty leftover for at
>> >least two more meals.
>>
>> That's something I've never done - make a stew or braise from pork.
>> For no particular reason either, because it sounds good to me! I'm
>> going to make a point of doing something about that.
>>
>>
>My mother used to braise pork roasts on top of the stove.
>The resultant broth was used to cook the noodles and I'm
>trying to replicate her recipe. I've gotten pretty close
>and I like the wide dumpling noodles like she used to use.

That sounds wonderful to me, I'm going to have to braise some pork
soon. I like the noodles cooked in the broth idea.

On Sunday, June 12, 2016 at 2:51:34 PM UTC-5, Jeßus wrote:
> On Sun, 12 Jun 2016 10:37:25 -0700 (PDT), "
> > wrote:
>
> >On Saturday, June 11, 2016 at 9:54:26 PM UTC-5, Jeßus wrote:
> >>
> >> On Sat, 11 Jun 2016 19:41:53 -0700 (PDT), "
> >> > wrote:
> >>
> >> >I had a small pork roast braised on top of the stove.
> >> >Into the broth I cooked a package of Creamette's
> >> >dumpling noodles. There's plenty leftover for at
> >> >least two more meals.
> >>
> >> That's something I've never done - make a stew or braise from pork.
> >> For no particular reason either, because it sounds good to me! I'm
> >> going to make a point of doing something about that.
> >>
> >>
> >My mother used to braise pork roasts on top of the stove.
> >The resultant broth was used to cook the noodles and I'm
> >trying to replicate her recipe. I've gotten pretty close
> >and I like the wide dumpling noodles like she used to use.
>
> That sounds wonderful to me, I'm going to have to braise some pork
> soon. I like the noodles cooked in the broth idea.
>
>
Be sure and season the pork roast and the broth well.

On Sun, 12 Jun 2016 17:02:46 -0700 (PDT), "
> wrote:

>On Sunday, June 12, 2016 at 2:51:34 PM UTC-5, Jeßus wrote:
>> On Sun, 12 Jun 2016 10:37:25 -0700 (PDT), "
>> > wrote:
>>
>> >On Saturday, June 11, 2016 at 9:54:26 PM UTC-5, Jeßus wrote:
>> >>
>> >> On Sat, 11 Jun 2016 19:41:53 -0700 (PDT), "
>> >> > wrote:
>> >>
>> >> >I had a small pork roast braised on top of the stove.
>> >> >Into the broth I cooked a package of Creamette's
>> >> >dumpling noodles. There's plenty leftover for at
>> >> >least two more meals.
>> >>
>> >> That's something I've never done - make a stew or braise from pork.
>> >> For no particular reason either, because it sounds good to me! I'm
>> >> going to make a point of doing something about that.
>> >>
>> >>
>> >My mother used to braise pork roasts on top of the stove.
>> >The resultant broth was used to cook the noodles and I'm
>> >trying to replicate her recipe. I've gotten pretty close
>> >and I like the wide dumpling noodles like she used to use.
>>
>> That sounds wonderful to me, I'm going to have to braise some pork
>> soon. I like the noodles cooked in the broth idea.
>>
>>
>Be sure and season the pork roast and the broth well.

I sure will. Could you please elaborate on the 'wide dumpling
noodles'? Are they more like a dumpling or a noodle, what are they
made from? Done some googling, but I'm getting conflicting
information.

I did find this recipe:
http://www.cooks.com/recipe/3y5oh17n...g-noodles.html
Is this the kind of thing I should be making or looking for? Thanks.

On Mon, 13 Jun 2016 10:45:52 +1000, Jeßus > wrote:

>On Sun, 12 Jun 2016 17:02:46 -0700 (PDT), "
> wrote:
>
>>On Sunday, June 12, 2016 at 2:51:34 PM UTC-5, Jeßus wrote:
>>> On Sun, 12 Jun 2016 10:37:25 -0700 (PDT), "
>>> > wrote:
>>>
>>> >On Saturday, June 11, 2016 at 9:54:26 PM UTC-5, Jeßus wrote:
>>> >>
>>> >> On Sat, 11 Jun 2016 19:41:53 -0700 (PDT), "
>>> >> > wrote:
>>> >>
>>> >> >I had a small pork roast braised on top of the stove.
>>> >> >Into the broth I cooked a package of Creamette's
>>> >> >dumpling noodles. There's plenty leftover for at
>>> >> >least two more meals.
>>> >>
>>> >> That's something I've never done - make a stew or braise from pork.
>>> >> For no particular reason either, because it sounds good to me! I'm
>>> >> going to make a point of doing something about that.
>>> >>
>>> >>
>>> >My mother used to braise pork roasts on top of the stove.
>>> >The resultant broth was used to cook the noodles and I'm
>>> >trying to replicate her recipe. I've gotten pretty close
>>> >and I like the wide dumpling noodles like she used to use.
>>>
>>> That sounds wonderful to me, I'm going to have to braise some pork
>>> soon. I like the noodles cooked in the broth idea.
>>>
>>>
>>Be sure and season the pork roast and the broth well.
>
>I sure will. Could you please elaborate on the 'wide dumpling
>noodles'? Are they more like a dumpling or a noodle, what are they
>made from? Done some googling, but I'm getting conflicting
>information.
>
>I did find this recipe:
>http://www.cooks.com/recipe/3y5oh17n...g-noodles.html
>Is this the kind of thing I should be making or looking for? Thanks.

maybe she means 'slicks', see photos
http://tinyurl.com/hxtnfd2
info:
http://www.cooksinfo.com/slick-dumplings
Janet US

"Jeßus" > wrote in message
...
> On Sun, 12 Jun 2016 17:02:46 -0700 (PDT), "
> > wrote:
>
>>On Sunday, June 12, 2016 at 2:51:34 PM UTC-5, Jeßus wrote:
>>> On Sun, 12 Jun 2016 10:37:25 -0700 (PDT), "
>>> > wrote:
>>>
>>> >On Saturday, June 11, 2016 at 9:54:26 PM UTC-5, Jeßus wrote:
>>> >>
>>> >> On Sat, 11 Jun 2016 19:41:53 -0700 (PDT), "
>>> >> > wrote:
>>> >>
>>> >> >I had a small pork roast braised on top of the stove.
>>> >> >Into the broth I cooked a package of Creamette's
>>> >> >dumpling noodles. There's plenty leftover for at
>>> >> >least two more meals.
>>> >>
>>> >> That's something I've never done - make a stew or braise from pork.
>>> >> For no particular reason either, because it sounds good to me! I'm
>>> >> going to make a point of doing something about that.
>>> >>
>>> >>
>>> >My mother used to braise pork roasts on top of the stove.
>>> >The resultant broth was used to cook the noodles and I'm
>>> >trying to replicate her recipe. I've gotten pretty close
>>> >and I like the wide dumpling noodles like she used to use.
>>>
>>> That sounds wonderful to me, I'm going to have to braise some pork
>>> soon. I like the noodles cooked in the broth idea.
>>>
>>>
>>Be sure and season the pork roast and the broth well.
>
> I sure will. Could you please elaborate on the 'wide dumpling
> noodles'? Are they more like a dumpling or a noodle, what are they
> made from? Done some googling, but I'm getting conflicting
> information.
>
> I did find this recipe:
> http://www.cooks.com/recipe/3y5oh17n...g-noodles.html
> Is this the kind of thing I should be making or looking for? Thanks.

Used to be able to buy them here but haven't seen them in years. I suspect
that the pasta I am eating now would work as it is quite thick. Dumpling
noodles are not rolled thin and they are cut in wider pieces. That recipe
should work.

On Sunday, June 12, 2016 at 7:46:05 PM UTC-5, Jeßus wrote:
>
> Could you please elaborate on the 'wide dumpling
> noodles'? Are they more like a dumpling or a noodle, what are they
> made from? Done some googling, but I'm getting conflicting
> information.
>
> I did find this recipe:
> http://www.cooks.com/recipe/3y5oh17n...g-noodles.html
> Is this the kind of thing I should be making or looking for? Thanks.
>
>
What I use is the Creamette's brand; see Julie's post and my
reply. Those are the ones I use and they are indeed a noodle.
These dumpling noodles are very wide and don't seem to get lost
in the dish.

You can make dumplings if you like, but I just like the noodles
and they're quick to cook without any extra preparation.

On 2016-06-12 3:51 PM, Je�us wrote:
> On Sun, 12 Jun 2016 10:37:25 -0700 (PDT), "
> > wrote:

> That sounds wonderful to me, I'm going to have to braise some pork
> soon. I like the noodles cooked in the broth idea.
>


My wife is away for a conference. She had picked up a nice beef
tenderloin steak, some asparagus and mushrooms, and there were a bunch
of cherry tomatoes in the fridge. I seasoned the steaks with some salt
and lots of coarsely ground pepper and cooked them in a cast iron pan,
tossing in the mushrooms for the last minute. Meanwhile, the asparagus
was steaming and the tomatoes were being sauteed in another pan.
Everything turned out great. The steak was a nice medium rare

On Sun, 12 Jun 2016 20:29:15 -0400, Dave Smith
> wrote:

>On 2016-06-12 3:51 PM, Je?us wrote:
>> On Sun, 12 Jun 2016 10:37:25 -0700 (PDT), "
>> > wrote:
>
>> That sounds wonderful to me, I'm going to have to braise some pork
>> soon. I like the noodles cooked in the broth idea.
>>
>
>
>My wife is away for a conference. She had picked up a nice beef
>tenderloin steak, some asparagus and mushrooms, and there were a bunch
>of cherry tomatoes in the fridge. I seasoned the steaks with some salt
>and lots of coarsely ground pepper and cooked them in a cast iron pan,
>tossing in the mushrooms for the last minute. Meanwhile, the asparagus
>was steaming and the tomatoes were being sauteed in another pan.
>Everything turned out great. The steak was a nice medium rare

Very nice, the steak cooked how I like it

I cook my steaks in a cast iron pan, with a dash of vegetable oil
(usually EVOO because that's what I have) and butter. I always ensure
to dry out the steaks as much as possible beforehand, I pat them dry
in a clean tea towel before seasoning... then into the pan and cooked
medium-rare.