Currently cooking cider braised pork shoulder.

I didn't plan this very well as far as having the ingredients I really
wanted, but oh well. Just onion, garlic, potato and a few brussel
sprouts, vegetable stock and a bottle of cider.

Most everything has been caramelised before being combined/added back
to the Dutch oven. Sometimes I finish off caramelising by adding a
splash of balsamic vinegar, which I also did with this braise. Now it
just needs to simmer gently for the rest of the day on the fire.

Thinking about adding peas just for some contrast, but am in two minds
about that... still needs seasoning too.

"Jeßus" > wrote in message
...
> Currently cooking cider braised pork shoulder.
>
> I didn't plan this very well as far as having the ingredients I really
> wanted, but oh well. Just onion, garlic, potato and a few brussel
> sprouts, vegetable stock and a bottle of cider.
>
> Most everything has been caramelised before being combined/added back
> to the Dutch oven. Sometimes I finish off caramelising by adding a
> splash of balsamic vinegar, which I also did with this braise. Now it
> just needs to simmer gently for the rest of the day on the fire.
>
> Thinking about adding peas just for some contrast, but am in two minds
> about that... still needs seasoning too.

We're eating up the last of the soup. Dang! It wasn't even a full pot but it
has lasted for three meals. I also made pizza from par baked crusts from
Dollar Tree. They are less than thrilling but were cheap. Mine is made with
a new nut cheese that I found at PCC. I am thinking it would do better in
something that isn't cooked. Doesn't have much flavor and just went to melty
goo. It's edible but... Not sure I'll buy it again unless perhaps to make
some raw stuffed hot peppers or something. Which is what I will probably do
with the nut cheddar that I also have.

Angela isn't eating as she went to a party earlier and they had plenty of
food there.

Tomorrow I am taking a couple of friends shopping. I want some sturdy buns
to make French Dips. I already have the meat. Other than that I will just
buy a little produce. Hope to squeak out one more week without having to buy
much. This has been an expensive time of the year for various reasons.

On Wed, 15 Jun 2016 01:13:57 -0400 (EDT), Cheryl
> wrote:

>Jeßus > Wrote in message:
>> Currently cooking cider braised pork shoulder.
>>
>> I didn't plan this very well as far as having the ingredients I really
>> wanted, but oh well. Just onion, garlic, potato and a few brussel
>> sprouts, vegetable stock and a bottle of cider.
>>
>> Most everything has been caramelised before being combined/added back
>> to the Dutch oven. Sometimes I finish off caramelising by adding a
>> splash of balsamic vinegar, which I also did with this braise. Now it
>> just needs to simmer gently for the rest of the day on the fire.
>>
>> Thinking about adding peas just for some contrast, but am in two minds
>> about that... still needs seasoning too.
>>
>
>I was thinking about making another batch of French onion soup and splitting the caramelized onions in half and doing one batch with veg stock for my niece and the rest with beef broth. Your post made me think of that. Since I can get the sweet Vidalia
>onions right now I want to take full advantage.

Sounds like a good idea to me, not sure I have come across Vidalia
onions here. A few years ago I caramelised some onions specifically
for something (I forget what now), they came out so good I made more
and that turned into what I guess you could call French Onion soup.
Man, it was good... I'm not sure if I could repeat it in the exact
same way now though.

I may have to take the cider pork braise off the fire, it's only
3:30PM and the meat is almost too tender... clearly pork breaks down a
lot quicker than lamb. It was only barely simmering too.

On Tue, 14 Jun 2016 20:32:35 -0700, "Julie Bove"
> wrote:

>
>"Jeßus" > wrote in message
.. .
>> Currently cooking cider braised pork shoulder.
>>
>> I didn't plan this very well as far as having the ingredients I really
>> wanted, but oh well. Just onion, garlic, potato and a few brussel
>> sprouts, vegetable stock and a bottle of cider.
>>
>> Most everything has been caramelised before being combined/added back
>> to the Dutch oven. Sometimes I finish off caramelising by adding a
>> splash of balsamic vinegar, which I also did with this braise. Now it
>> just needs to simmer gently for the rest of the day on the fire.
>>
>> Thinking about adding peas just for some contrast, but am in two minds
>> about that... still needs seasoning too.
>
>We're eating up the last of the soup. Dang! It wasn't even a full pot but it
>has lasted for three meals. I also made pizza from par baked crusts from
>Dollar Tree. They are less than thrilling but were cheap. Mine is made with
>a new nut cheese that I found at PCC. I am thinking it would do better in
>something that isn't cooked. Doesn't have much flavor and just went to melty
>goo. It's edible but... Not sure I'll buy it again unless perhaps to make
>some raw stuffed hot peppers or something. Which is what I will probably do
>with the nut cheddar that I also have.
>
>Angela isn't eating as she went to a party earlier and they had plenty of
>food there.
>
>Tomorrow I am taking a couple of friends shopping. I want some sturdy buns
>to make French Dips. I already have the meat. Other than that I will just
>buy a little produce. Hope to squeak out one more week without having to buy
>much. This has been an expensive time of the year for various reasons.

What ingredients go into these French dips, just out of curiosity?

"Cheryl" > wrote in message
eb.com...
> "Julie Bove" > Wrote in message:
>
>>
>> Tomorrow I am taking a couple of friends shopping. I want some sturdy
>> buns
>> to make French Dips. I already have the meat. Other than that I will just
>> buy a little produce. Hope to squeak out one more week without having to
>> buy
>> much. This has been an expensive time of the year for various reasons.
>>
>>
> I hear you there! I need to use up food I already have and just clear the
> freezer. I just signed a contract to do some landscaping that will cost
> more than a months pay. It needs it and I can't do it. I can't wait to see
> the end result! I need to go out tomorrow and get some before pictures.
> They'll start on Thursday and work until Friday and after that the rest of
> the work won't start for two months. The poison ivy is so bad right now
> that it's dangerous.

The guy started our landscaping but had to stop due to rain. We went from
record high temps to lower than usual temps and rain. No telling what might
happen to our pears. The tree is loaded but they are dropping off, all
withered.

My guy keeps finding more and more things that need to be done. That's the
problem.

The good thing is that we do have plenty of food. And it's good that it
cooled off because during hot weather, we all want raw produce and that's
the one thing I can't keep a big stock of because obviously it goes bad.

"Jeßus" > wrote in message
...
> On Tue, 14 Jun 2016 20:32:35 -0700, "Julie Bove"
> > wrote:
>
>>
>>"Jeßus" > wrote in message
. ..
>>> Currently cooking cider braised pork shoulder.
>>>
>>> I didn't plan this very well as far as having the ingredients I really
>>> wanted, but oh well. Just onion, garlic, potato and a few brussel
>>> sprouts, vegetable stock and a bottle of cider.
>>>
>>> Most everything has been caramelised before being combined/added back
>>> to the Dutch oven. Sometimes I finish off caramelising by adding a
>>> splash of balsamic vinegar, which I also did with this braise. Now it
>>> just needs to simmer gently for the rest of the day on the fire.
>>>
>>> Thinking about adding peas just for some contrast, but am in two minds
>>> about that... still needs seasoning too.
>>
>>We're eating up the last of the soup. Dang! It wasn't even a full pot but
>>it
>>has lasted for three meals. I also made pizza from par baked crusts from
>>Dollar Tree. They are less than thrilling but were cheap. Mine is made
>>with
>>a new nut cheese that I found at PCC. I am thinking it would do better in
>>something that isn't cooked. Doesn't have much flavor and just went to
>>melty
>>goo. It's edible but... Not sure I'll buy it again unless perhaps to make
>>some raw stuffed hot peppers or something. Which is what I will probably
>>do
>>with the nut cheddar that I also have.
>>
>>Angela isn't eating as she went to a party earlier and they had plenty of
>>food there.
>>
>>Tomorrow I am taking a couple of friends shopping. I want some sturdy buns
>>to make French Dips. I already have the meat. Other than that I will just
>>buy a little produce. Hope to squeak out one more week without having to
>>buy
>>much. This has been an expensive time of the year for various reasons.
>
> What ingredients go into these French dips, just out of curiosity?

Mine won't quite be typical as people normally use an au jus mix which for
some odd reason, always has milk in it. Doesn't look like it, but it's a
listed ingredient. So I'll be using beef broth.

Basically you would take some cooked roast beef which is normally sliced,
but I'll be using Carne Deshebrada which is shredded. I got a large package,
already cooked at Sam's Club. You heat up your au jus or broth in a pan and
add however much beef you think you'll need for your sandwiches. Once
heated, you would split French rolls or baguettes lengthwise and make
sandwiches with the drained meat. I feel that a tougher bread works better
but you can use hoagie rolls if that's all you have. Cut in half on the
diagonal and serve with extra jus/broth for dipping the sandwich in as you
eat. This is why I prefer the tougher bread. It can take a good dipping.
Soft bread quickly gets soggy.

I have seen these made with added things like cheese or sautéed onions. You
can also use different meats but beef seems to be typical.

On Tue, 14 Jun 2016 23:10:33 -0700, "Julie Bove"
> wrote:

>
>"Jeßus" > wrote in message
.. .
>> On Tue, 14 Jun 2016 20:32:35 -0700, "Julie Bove"
>> > wrote:
>>
>>>
>>>"Jeßus" > wrote in message
.. .
>>>> Currently cooking cider braised pork shoulder.
>>>>
>>>> I didn't plan this very well as far as having the ingredients I really
>>>> wanted, but oh well. Just onion, garlic, potato and a few brussel
>>>> sprouts, vegetable stock and a bottle of cider.
>>>>
>>>> Most everything has been caramelised before being combined/added back
>>>> to the Dutch oven. Sometimes I finish off caramelising by adding a
>>>> splash of balsamic vinegar, which I also did with this braise. Now it
>>>> just needs to simmer gently for the rest of the day on the fire.
>>>>
>>>> Thinking about adding peas just for some contrast, but am in two minds
>>>> about that... still needs seasoning too.
>>>
>>>We're eating up the last of the soup. Dang! It wasn't even a full pot but
>>>it
>>>has lasted for three meals. I also made pizza from par baked crusts from
>>>Dollar Tree. They are less than thrilling but were cheap. Mine is made
>>>with
>>>a new nut cheese that I found at PCC. I am thinking it would do better in
>>>something that isn't cooked. Doesn't have much flavor and just went to
>>>melty
>>>goo. It's edible but... Not sure I'll buy it again unless perhaps to make
>>>some raw stuffed hot peppers or something. Which is what I will probably
>>>do
>>>with the nut cheddar that I also have.
>>>
>>>Angela isn't eating as she went to a party earlier and they had plenty of
>>>food there.
>>>
>>>Tomorrow I am taking a couple of friends shopping. I want some sturdy buns
>>>to make French Dips. I already have the meat. Other than that I will just
>>>buy a little produce. Hope to squeak out one more week without having to
>>>buy
>>>much. This has been an expensive time of the year for various reasons.
>>
>> What ingredients go into these French dips, just out of curiosity?
>
>Mine won't quite be typical as people normally use an au jus mix which for
>some odd reason, always has milk in it. Doesn't look like it, but it's a
>listed ingredient. So I'll be using beef broth.
>
>Basically you would take some cooked roast beef which is normally sliced,
>but I'll be using Carne Deshebrada which is shredded. I got a large package,
>already cooked at Sam's Club. You heat up your au jus or broth in a pan and
>add however much beef you think you'll need for your sandwiches. Once
>heated, you would split French rolls or baguettes lengthwise and make
>sandwiches with the drained meat. I feel that a tougher bread works better
>but you can use hoagie rolls if that's all you have. Cut in half on the
>diagonal and serve with extra jus/broth for dipping the sandwich in as you
>eat. This is why I prefer the tougher bread. It can take a good dipping.
>Soft bread quickly gets soggy.
>
>I have seen these made with added things like cheese or sautéed onions. You
>can also use different meats but beef seems to be typical.

An interesting idea, I could see how that would be very tasty indeed.
You could vary the ingredients in all sorts of ways too. Thanks for
the edjamacation

On Wed, 15 Jun 2016 01:49:02 -0400 (EDT), Cheryl
> wrote:

>Jeßus > Wrote in message:
>> On Wed, 15 Jun 2016 01:13:57 -0400
>>
>> Sounds like a good idea to me, not sure I have come across Vidalia
>> onions here. A few years ago I caramelised some onions specifically
>> for something (I forget what now), they came out so good I made more
>> and that turned into what I guess you could call French Onion soup.
>
>>
>
>Vidalia onions are called that because of the region in Georgia USA where they are grown. They really are just big sweet onions but in my opinion are superior to other sweet onions. I guess that's how they got the patent or whatever to call them Vidalia onions.

Thanks for the explantion. Onions are commonly farmed here too, so I
don't grow my own very often. But as with all vegetables, fresh onions
(and I mean fresh from the garden) really are something else.

"Cheryl" > wrote in message
b.com...
Jeßus > Wrote in message:
> On Wed, 15 Jun 2016 01:13:57 -0400
>
> Sounds like a good idea to me, not sure I have come across Vidalia
> onions here. A few years ago I caramelised some onions specifically
> for something (I forget what now), they came out so good I made more
> and that turned into what I guess you could call French Onion soup.

>

Vidalia onions are called that because of the region in Georgia USA where
they are grown. They really are just big sweet onions but in my opinion are
superior to other sweet onions. I guess that's how they got the patent or
whatever to call them Vidalia onions.
--

I prefer the Walla Walla Sweets but I guess you can't get them everywhere.
Have not seen in stores yet but the big festival is in a few days so I am
hoping I'll find some later today. I think I'd like to do a big pot of baked
beans and have them for when the hot weather strikes again. Nothing better
than cold baked beans!





----Android NewsGroup Reader----
http://usenet.sinaapp.com/

On Wed, 15 Jun 2016 16:25:31 +1000, Jeßus > wrote:

>On Wed, 15 Jun 2016 01:49:02 -0400 (EDT), Cheryl
> wrote:
>
>>Jeßus > Wrote in message:
>>> On Wed, 15 Jun 2016 01:13:57 -0400
>>>
>>> Sounds like a good idea to me, not sure I have come across Vidalia
>>> onions here. A few years ago I caramelised some onions specifically
>>> for something (I forget what now), they came out so good I made more
>>> and that turned into what I guess you could call French Onion soup.
>>
>>>
>>
>>Vidalia onions are called that because of the region in Georgia USA where they are grown. They really are just big sweet onions but in my opinion are superior to other sweet onions. I guess that's how they got the patent or whatever to call them Vidalia onions.
>
>Thanks for the explantion. Onions are commonly farmed here too, so I
>don't grow my own very often. But as with all vegetables, fresh onions
>(and I mean fresh from the garden) really are something else.

'Sweet onions' here have a very low sulphur content and higher water
content. That makes them have less bite. Some people claim that they
can be eaten like an apple but I wouldn't go that far. Still, good
for an onion sandwich. There are several areas of the US that are
known for the special variety of onion known for that area. They are
generally a large bulb onion and because of the high water content are
not particularly long keepers. I believe the type of onion is Granex,
a short day onion.
Janet US

Cheryl wrote:
>
>I just signed a contract to do some landscaping that will cost more than a months pay.
>It needs it and I can't do it. I can't wait to see the end result! I need to go out
>tomorrow and get some before pictures. They'll start on Thursday and work until
>Friday and after that the rest of the work won't start for two months.

How large an area, and why can't you do it... needn't be done all at
once. Unless you need major earth moving I see no reason you can't do
plantings yourself... obtain small specimens for easy planting,
they'll grow, and a lot faster and larger than you may think. Even if
a landscaper does the job you'll still need to perform constant
maintenence or within one growing season it'll be all for naught. I
think people do much better doing their own landscaping, plant and
maintain and you'll know when enough is enough, when you run out of
time and energy. Professional landscapers tend to put in far more
than the home owner can tend to, nor are they concerned with
installing low maintenence, in fact they tend to putting in high
maintenence elements in hopes of obtaining a contract for maintenence.
If you don't know about gardening join a local gardening club, you'll
get lots of good advice and help, and typically free plantings.

>The poison ivy is so bad right now that it's dangerous.

An easy job for Roundup:
https://www.amazon.com/Roundup-Poiso...=1&*entries*=0
Get a two gallon pump sprayer and choose a warm sunny day. Wear old
washable clothing, wear washable gardening gloves and eye protection,
perhaps a paper mask also. As soon as you finish spraying strip down
to your birthday suit in the garage and go directly to your shower.
Then immediately wash those clothes and especially shoes... I wear
LLBean low boots, they are mostly rubber and easy to hose off, they're
the best footwear for garden work, and have no deep cleats to fill
with muck. You can buy Roundup at any hardware/garden center. I buy
the gallon size as I have many large areas to treat, just the other
day I sprayed Roundup under and around my new diesel fuel tank as my
mower can't get close enough nor will my push mower fit underneath,
within three days all that heavy weed growth died and is already
begining to decompose. When spraying anything choose a day with no
wind. These are my favorite shoes, I live in them:
http://www.llbean.com/llb/shop/22812...hoe+thinsulate
I've even tossed them in the washing machine to freshen the inside,
then apply a leather preservative and they're good as new. I've been
wearing the same ones over ten years and they're still in great shape,
besides LLBean boots are guaranteed forever, if they need repair just
send them back to be restiched. There are many styles but I like the
Gumshoe w/Thinsulate.
http://www.llbean.com/llb/shop/50669...l.l.bean+boots

Brooklyn1 wrote:
>
> Cheryl wrote:
> >
> >I just signed a contract to do some landscaping that will cost more than a months pay.
> >It needs it and I can't do it. I can't wait to see the end result! I need to go out
> >tomorrow and get some before pictures. They'll start on Thursday and work until
> >Friday and after that the rest of the work won't start for two months.
>
> How large an area, and why can't you do it... needn't be done all at
> once. Unless you need major earth moving I see no reason you can't do
> plantings yourself...

Cheryl has *extreme* back problems, Sheldon. She can't do any of that.

Gary wrote:
>Brooklyn1 wrote:
>> Cheryl wrote:
>> >
>> >I just signed a contract to do some landscaping that will cost more than a months pay.
>> >It needs it and I can't do it. I can't wait to see the end result! I need to go out
>> >tomorrow and get some before pictures. They'll start on Thursday and work until
>> >Friday and after that the rest of the work won't start for two months.
>>
>> How large an area, and why can't you do it... needn't be done all at
>> once. Unless you need major earth moving I see no reason you can't do
>> plantings yourself...
>
>Cheryl has *extreme* back problems, Sheldon. She can't do any of that.

I have outside work I can't do or I'd rather not do so I go to the
local high school where I can hire a teen to do my chores, they work
hard, do a good job, and it doesn't cost a lot. They charge $10/hr
and are well worth it... I have a big beefy kid from the school's
wrestling team coming by this Saturday to tote three yards of good top
soil into my garden... he considers it a part of his work out plus
he'll get paid. I had the soil delivered and I began shoveling into a
wheelbarrow and humping it into my garden but I'm too old for several
hours of that kind of labor, for a 16 year old athelete it's a walk in
the park. I don't mind paying, it's a whole lot less than a landscper
would charge plus I like to provide the local kids with jobs, teaches
them responsibility... better to sweat in the fresh air than to shoot
up drugs for recreation. These are farm kids, they are used to hard
labor and they know what do do and do it well, I don't need to watch
them.
Cheryl can line up a teen from the local school to plant shrubs,
trees, flowers, and build rock walls, etc. All the work she need do
is go to a local plant nursery and pick out what she wants and have it
delivered. But regardless she'll still need to water and weed, prune
and fertilize, and likely do mowing... maintaining landscaping is
always a lot of physical labor and unless one is wealthy they'll need
to do it themselves.
I hope Cheryl's back problems can be cured soon or she will have a
problem maintaining her expensive landscaping. I would have put it
off until I was able to care for it.

On Wed, 15 Jun 2016 07:42:40 -0600, Janet B >
wrote:

>On Wed, 15 Jun 2016 16:25:31 +1000, Jeßus > wrote:
>
>>On Wed, 15 Jun 2016 01:49:02 -0400 (EDT), Cheryl
> wrote:
>>
>>>Jeßus > Wrote in message:
>>>> On Wed, 15 Jun 2016 01:13:57 -0400
>>>>
>>>> Sounds like a good idea to me, not sure I have come across Vidalia
>>>> onions here. A few years ago I caramelised some onions specifically
>>>> for something (I forget what now), they came out so good I made more
>>>> and that turned into what I guess you could call French Onion soup.
>>>
>>>>
>>>
>>>Vidalia onions are called that because of the region in Georgia USA where they are grown. They really are just big sweet onions but in my opinion are superior to other sweet onions. I guess that's how they got the patent or whatever to call them Vidalia onions.
>>
>>Thanks for the explantion. Onions are commonly farmed here too, so I
>>don't grow my own very often. But as with all vegetables, fresh onions
>>(and I mean fresh from the garden) really are something else.
>
>'Sweet onions' here have a very low sulphur content and higher water
>content. That makes them have less bite. Some people claim that they
>can be eaten like an apple but I wouldn't go that far. Still, good
>for an onion sandwich. There are several areas of the US that are
>known for the special variety of onion known for that area. They are
>generally a large bulb onion and because of the high water content are
>not particularly long keepers. I believe the type of onion is Granex,
>a short day onion.
>Janet US

Thanks for the info Janet

On Wednesday, June 15, 2016 at 4:46:49 PM UTC-4, Brooklyn1 wrote:

> I have outside work I can't do or I'd rather not do so I go to the
> local high school where I can hire a teen to do my chores, they work
> hard, do a good job, and it doesn't cost a lot. They charge $10/hr
> and are well worth it...

I'm happy for you. I live in a college town; almost all of the parents
are professionals (doctors, lawyers, professors), and their kids are
on track to do the same. They're busy building their resumes to be
admitted to the best colleges.

Last weekend we hired a college senior who's an intern at my husband's
work. We paid him $20/hour and it was worth every penny. He's a first-
generation Vietnamese-American, and his parents instilled in him the
value of toil.

Cindy Hamilton

On Thu, 16 Jun 2016 03:54:16 -0700 (PDT), Cindy Hamilton
> wrote:

>On Wednesday, June 15, 2016 at 4:46:49 PM UTC-4, Brooklyn1 wrote:
>
>> I have outside work I can't do or I'd rather not do so I go to the
>> local high school where I can hire a teen to do my chores, they work
>> hard, do a good job, and it doesn't cost a lot. They charge $10/hr
>> and are well worth it...
>
>I'm happy for you. I live in a college town; almost all of the parents
>are professionals (doctors, lawyers, professors), and their kids are
>on track to do the same. They're busy building their resumes to be
>admitted to the best colleges.
>
>Last weekend we hired a college senior who's an intern at my husband's
>work. We paid him $20/hour and it was worth every penny. He's a first-
>generation Vietnamese-American, and his parents instilled in him the
>value of toil.

The high school here maintains a list of kids wanting various jobs;
window washing, house cleaning, yard work, etc.