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Fat Ladies pork & clams
Oh sure, they were easy to make fun of, but the food, oh the food they
turned out... https://www.foodnetwork.com/recipes/...recipe-1919036 Ingredients 4 cloves garlic 2 tablespoons salt 1 1/2 pound pork loin 2 tablespoons chili sauce 4 tablespoons lard 2 pounds clams Directions Mix the garlic and salt and crush into a paste. Brush the meat with the paste, then chili sauce, cover and refrigerate for 24 hours. Cut the meat into 1 to 2-inch cubes. Wash the clams thoroughly in several changes of water. Fry the meat in the lard for 10 minutes, or until brown. Add the clams and cook over a high heat so they open quickly, discard any that do not open. Serve at once. https://www.goodchefbadchef.com.au/w...51-700x404.jpg |
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Fat Ladies pork & clams
On Monday, May 31, 2021 at 12:48:08 PM UTC-4, wolfy's new skateboard wrote:
> Oh sure, they were easy to make fun of, but the food, oh the food they > turned out... > > https://www.foodnetwork.com/recipes/...recipe-1919036 > > Ingredients > > > 4 cloves garlic > > 2 tablespoons salt > > 1 1/2 pound pork loin > > 2 tablespoons chili sauce > > 4 tablespoons lard > > 2 pounds clams > > Directions > Mix the garlic and salt and crush into a paste. Brush the meat with the > paste, then chili sauce, cover and refrigerate for 24 hours. > Cut the meat into 1 to 2-inch cubes. > > Wash the clams thoroughly in several changes of water. Fry the meat in > the lard for 10 minutes, or until brown. Add the clams and cook over a > high heat so they open quickly, discard any that do not open. > Serve at once. > > https://www.goodchefbadchef.com.au/w...51-700x404.jpg I recall that episode. In a spate of synchronicity, Good Eats and Iron Chef both used pork and clams together that same week. Cindy Hamilton |
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Fat Ladies pork & clams
On 5/31/2021 11:24 AM, Cindy Hamilton wrote:
> On Monday, May 31, 2021 at 12:48:08 PM UTC-4, wolfy's new skateboard wrote: >> Oh sure, they were easy to make fun of, but the food, oh the food they >> turned out... >> >> https://www.foodnetwork.com/recipes/...recipe-1919036 >> >> Ingredients >> >> >> 4 cloves garlic >> >> 2 tablespoons salt >> >> 1 1/2 pound pork loin >> >> 2 tablespoons chili sauce >> >> 4 tablespoons lard >> >> 2 pounds clams >> >> Directions >> Mix the garlic and salt and crush into a paste. Brush the meat with the >> paste, then chili sauce, cover and refrigerate for 24 hours. >> Cut the meat into 1 to 2-inch cubes. >> >> Wash the clams thoroughly in several changes of water. Fry the meat in >> the lard for 10 minutes, or until brown. Add the clams and cook over a >> high heat so they open quickly, discard any that do not open. >> Serve at once. >> >> https://www.goodchefbadchef.com.au/w...51-700x404.jpg > > I recall that episode. In a spate of synchronicity, Good Eats and Iron Chef > both used pork and clams together that same week. > > Cindy Hamilton > Quite the happenstance, as if synchronicities are not planned, lol. Twas simple hearty fare and if memory hole serves it was served to some boarding school waifs? Harry Potter never ate so well. |
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Fat Ladies pork & clams
On Mon, 31 May 2021 10:24:19 -0700 (PDT), Cindy Hamilton
> wrote: >On Monday, May 31, 2021 at 12:48:08 PM UTC-4, wolfy's new skateboard wrote: >> Oh sure, they were easy to make fun of, but the food, oh the food they >> turned out... >> >> https://www.foodnetwork.com/recipes/...recipe-1919036 >> >> Ingredients >> >> >> 4 cloves garlic >> >> 2 tablespoons salt >> >> 1 1/2 pound pork loin >> >> 2 tablespoons chili sauce >> >> 4 tablespoons lard >> >> 2 pounds clams >> >> Directions >> Mix the garlic and salt and crush into a paste. Brush the meat with the >> paste, then chili sauce, cover and refrigerate for 24 hours. >> Cut the meat into 1 to 2-inch cubes. >> >> Wash the clams thoroughly in several changes of water. Fry the meat in >> the lard for 10 minutes, or until brown. Add the clams and cook over a >> high heat so they open quickly, discard any that do not open. >> Serve at once. >> >> https://www.goodchefbadchef.com.au/w...51-700x404.jpg > >I recall that episode. In a spate of synchronicity, Good Eats and Iron Chef >both used pork and clams together that same week. > >Cindy Hamilton Ask them, theyre here. "You can stop saying that now. Thank you." -- The other Dave Smith. |
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