aem wrote on 25 Jul 2005 in rec.food.cooking

>
>
> Jaime wrote:
> > On Mon, 25 Jul 2005 16:50:52 -0500, Melba's Jammin'
> > > wrote:
> >
> >
> > >How many do you fix?
> >
> > I make 2 per person. If they do not eat the second one we have
> > leftovers the next day for something else.
>
> I think that's a good general approach. When I was young, I
> nearly always ate two chops. Probably ate 3 as often as I ate 1.
> In these latter years now that the metabolism has changed, the
> normal serving is one. But if I'm serving males under thirty
> years old, I figure two per person plus some more for the hungry.
> I don't think 3 is the least bit unusual for active teenagers.
>
> Pork chops make good leftovers. By themselves, gently reheated.
> Or fried quickly for breakfast. Or cut off the bone and used for
> fried rice. All you have to do is avoid overheating them so as
> not to dry them out. -aem
>
>

Leftover Boneless Breaded Pork Chops make awesome sandwiches...A flash
back from my youth.

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

On 25 Jul 2005 19:00:00 -0700, "aem" > wrote:


>I think that's a good general approach.

It works for this house. :-)


> When I was young, I nearly
>always ate two chops. Probably ate 3 as often as I ate 1. In these
>latter years now that the metabolism has changed, the normal serving is
>one.

I normally eat 1 but if I am *very hungry* (often around TOM time)
I can eat 2 with my veggies.


> But if I'm serving males under thirty years old, I figure two per
>person plus some more for the hungry. I don't think 3 is the least bit
>unusual for active teenagers.

It also depends on the teenage male. My youngest son who is 15 does
not care for much meat. If he eats 1 I consider myself lucky. My
oldest son (who is 20 going on 21) can inhale several so having
leftovers here is always a good thing because he is more often then
not, in the fridge an hour after the supper dishes are washed and put
away.



>Pork chops make good leftovers. By themselves, gently reheated. Or
>fried quickly for breakfast. Or cut off the bone and used for fried
>rice. All you have to do is avoid overheating them so as not to dry
>them out. -aem

I slice a leftover one and add it to a salad for lunch the next day or
eat one cold for breakfast.

In article . com>,
"aem" > wrote:

> I think that's a good general approach. When I was young, I nearly
> always ate two chops. Probably ate 3 as often as I ate 1. In these
> latter years now that the metabolism has changed, the normal serving is
> one. But if I'm serving males under thirty years old, I figure two per
> person plus some more for the hungry. I don't think 3 is the least bit
> unusual for active teenagers.

I can see this, the boys already eat more than I do most meals.
Amira eats as much as I do at 16 months. We have three refrigerators
and we figure we'll stock each one with a month's worth of food and put
each of the boys' names on them and let them learn how to ration. If
they run out, they can barter with their brothers. We'll buy another
fridge for Amira and us.

Regards,
Ranee (who has two extra freezers as well)

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Melba's Jammin' wrote:
> . . . constitute a serving?
>
> I remember being astounded when a neighbo told me that when she fixes
> pork chops for the family (her + 3 males) she always fixed at least a
> dozen -- four for dad, three for the two boys, and two for her.
>
> When I was a kid everyone got one apiece. I cook one per person. It
> never occurred to me to have more than one at a meal.
>
> How many do you fix?

I cook an entire package - maybe two if on the gril. It is me, DH and
DS (18 mos). I will eat maybe half of one (I don't like meat), DS eats
a half (he is a great eater) and DH eats two. The rest go into the
fridge or freezer.

DH usually will eat 2 leg quarters of chicken too. He's a big eater.
(6'1" and 215 lbs)

-L.

-L. wrote on 25 Jul 2005 in rec.food.cooking

> DH usually will eat 2 leg quarters of chicken too. He's a big eater.
> (6'1" and 215 lbs)
>

Ha! I'm 5' 11" and just under 215...(211-214 it varies) I eat 2
quarters as well.

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

On Tue, 26 Jul 2005 02:23:56 GMT, Monsur Fromage du Pollet
> wrote:

>-L. wrote on 25 Jul 2005 in rec.food.cooking
>
>> DH usually will eat 2 leg quarters of chicken too. He's a big eater.
>> (6'1" and 215 lbs)
>>
>
>Ha! I'm 5' 11" and just under 215...(211-214 it varies) I eat 2
>quarters as well.

I usually make one chicken quarter per person. Fortunately we get
very BIG ones at the Farmer's market here. My oldest son can eat 2
(he is 20) and his fiance doesn't eat one as she dislikes meat. My
youngest son barely touches one. That leaves me one for myself with
the skin removed. My oldest son eats the skin I don't want.

In article .com>,
"-L." > wrote:

> Melba's Jammin' wrote:
> > . . . constitute a serving?
(snip about pigmeat)
>
> DH usually will eat 2 leg quarters of chicken too. He's a big eater.
> (6'1" and 215 lbs)
>
> -L.


Hey! Didn't I tell you to start your own dang thread if you get off
pork chops? Pay attention! (Don't just change the subject line, either
-- it'll still thread here if you do that.)
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

Melba's Jammin' wrote:
> In article .com>,
> "-L." > wrote:
>
> > Melba's Jammin' wrote:
> > > . . . constitute a serving?
> (snip about pigmeat)
> >
> > DH usually will eat 2 leg quarters of chicken too. He's a big eater.
> > (6'1" and 215 lbs)
> >
> > -L.
>
>
> Hey! Didn't I tell you to start your own dang thread if you get off
> pork chops? Pay attention! (Don't just change the subject line, either
> -- it'll still thread here if you do that.)
> --
> -Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

Hey! I didn't want to start a thread about my piggy husband! Who
died and made you thread police, anyway? Don't answer that! <jk of
course!>

-L.

In article .com>,
"-L." > wrote:

> Melba's Jammin' wrote:
> > In article .com>,
> > "-L." > wrote:
> >
> > > Melba's Jammin' wrote:
> > > > . . . constitute a serving?
> > (snip about pigmeat)
> > >
> > > DH usually will eat 2 leg quarters of chicken too. He's a big eater.
> > > (6'1" and 215 lbs)
> > >
> > > -L.
> >
> >
> > Hey! Didn't I tell you to start your own dang thread if you get off
> > pork chops? Pay attention! (Don't just change the subject line, either
> > -- it'll still thread here if you do that.)
> > --
> > -Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!
>
> Hey! I didn't want to start a thread about my piggy husband! Who
> died and made you thread police, anyway? Don't answer that! <jk of
> course!>
>
> -L.

Wanna see my badge? Or crown? <vbg>
It's just that when the drift has nothing to do with the subject line,
it's hard to remember where you read what.

I have a friend (former!! if she doesn't mend her ways) who patently
REFUSES to change the subject line in email messages -- she just pulls
an old one with my address already inserted and uses it. I can't get it
through her thick Austrian (whoops!, maybe it's, er, Australian)
<cough> head that it makes looking for a particular message later on
extremely difficult because the content has nothing to do with the
subject line.
She thinks it's funny. It ****es me off.

* Exported from MasterCook Mac *

Bloomer Droppers

Recipe By : posted to r.f.cooking by Barb Schaller 7-26-05
Serving Size : 1 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces lemonade concentrate
6 ounces vodka
18 ounces water
1 peach
powdered sugar

Blend together and freeze for slush drink. Four times the recipe will
fill an ice cream bucket. (A couple more peaches wouldn't hurt.
_____
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

>>>"-L." > wrote:
>>>
>>>
>>>>Melba's Jammin' wrote:
>>>
>>>
>>>Hey! Didn't I tell you to start your own dang thread if you get off
>>>pork chops? Pay attention! (Don't just change the subject line, either
>>>-- it'll still thread here if you do that.)
>>>--
>>>-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!
>>
>>Hey! I didn't want to start a thread about my piggy husband! Who
>>died and made you thread police, anyway? Don't answer that! <jk of
>>course!>
>>
>>-L.
>
>
> Wanna see my badge? Or crown? <vbg>
> It's just that when the drift has nothing to do with the subject line,
> it's hard to remember where you read what.
>
> I have a friend (former!! if she doesn't mend her ways) who patently
> REFUSES to change the subject line in email messages -- she just pulls
> an old one with my address already inserted and uses it. I can't get it
> through her thick Austrian (whoops!, maybe it's, er, Australian)
> <cough> head that it makes looking for a particular message later on
> extremely difficult because the content has nothing to do with the
> subject line.
> She thinks it's funny. It ****es me off.
> rfc
>

Whoever your former friend is, tell her not to worry. If whoever
created the Computer Universe would not have wanted this to happen,
he/she/it would have made it impossible to change anything in the
subject line. Just as he/she/it made it impossible for me to retrieve
stuff from the recycle bin, after someone emptied it, because he
didn't understand that I use it like a bank deposit box and keep my
treasures in it. They are all gone now. (

Looks good, but can we dispense with the water?
The lemonade is diluting this as it is.

```````````````````````

On Tue, 26 Jul 2005 09:54:02 -0500, Melba's Jammin' wrote:

> Bloomer Droppers
>
> Recipe By : posted to r.f.cooking by Barb Schaller 7-26-05
> Serving Size : 1 Preparation Time :0:00
> Categories : Beverages
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 6 ounces lemonade concentrate
> 6 ounces vodka
> 18 ounces water
> 1 peach
> powdered sugar
>
> Blend together and freeze for slush drink. Four times the recipe will
> fill an ice cream bucket. (A couple more peaches wouldn't hurt.

In article >,
Melba's Jammin' > wrote:

> . . . constitute a serving?
>
> I remember being astounded when a neighbo told me that when she fixes
> pork chops for the family (her + 3 males) she always fixed at least a
> dozen -- four for dad, three for the two boys, and two for her.
>
> When I was a kid everyone got one apiece. I cook one per person. It
> never occurred to me to have more than one at a meal.
>
> How many do you fix?
>
> (And if you get sidetracked from the subject, start your own damn
> thread, eh?)

Depends on how large and thick they are cut. :-)
I can usually consume about 6 to 8 oz. of meat before getting stuffed,
especially if I have a good side serving of steamed veggies.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

There was a place next to my apartment when I first moved to this
neighborhood. They had a pork chop dinner - two thick cut chops which were
grilled to perfection -- the right temp inside but not dry, and still just a
little pink and juicy. That place is gone now, but they forever
indoctrinated me to the "2 chop" meal.


"Melba's Jammin'" > wrote in message
...
> . . . constitute a serving?
>
> I remember being astounded when a neighbo told me that when she fixes
> pork chops for the family (her + 3 males) she always fixed at least a
> dozen -- four for dad, three for the two boys, and two for her.
>
> When I was a kid everyone got one apiece. I cook one per person. It
> never occurred to me to have more than one at a meal.
>
> How many do you fix?
>
> (And if you get sidetracked from the subject, start your own damn
> thread, eh?)
> --
> -Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

Didn't think abuot the leftovers in my previous message. With chops,
there usually aren't any, especially if the boys are around. With pork
roast, I always buy enough to have leftovers for one of my favorites,
Twice-Cooked Pork! It's easy to make and delicious every time.

rmg wrote:
> There was a place next to my apartment when I first moved to this
> neighborhood. They had a pork chop dinner - two thick cut chops which were
> grilled to perfection -- the right temp inside but not dry, and still just a
> little pink and juicy. That place is gone now, but they forever
> indoctrinated me to the "2 chop" meal.
>
>
> "Melba's Jammin'" > wrote in message
> ...
> > . . . constitute a serving?
> >
> > I remember being astounded when a neighbo told me that when she fixes
> > pork chops for the family (her + 3 males) she always fixed at least a
> > dozen -- four for dad, three for the two boys, and two for her.
> >
> > When I was a kid everyone got one apiece. I cook one per person. It
> > never occurred to me to have more than one at a meal.
> >
> > How many do you fix?
> >
> > (And if you get sidetracked from the subject, start your own damn
> > thread, eh?)
> > --
> > -Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

"salgud" > wrote in message
oups.com...
> Didn't think abuot the leftovers in my previous message. With chops,
> there usually aren't any, especially if the boys are around. With pork
> roast, I always buy enough to have leftovers for one of my favorites,
> Twice-Cooked Pork! It's easy to make and delicious every time.

You know, much to my chagrin, leftover steak and pork chops leave
me uninspired as to what the heck to do with it. Pork roast, not so
much of a problems, but chops just seem to dry out. I hates a dry
pork chop. Luckily, I usually just make three medium chops, one
for me, and there aren't any leftovers.

nancy

Nancy Young wrote:

> You know, much to my chagrin, leftover steak and pork chops leave
> me uninspired as to what the heck to do with it. Pork roast, not so
> much of a problems, but chops just seem to dry out. I hates a dry
> pork chop. Luckily, I usually just make three medium chops, one
> for me, and there aren't any leftovers.
>

Leftover chicken is great stuff, heated up, heated up with gravy, or cold.
THe same goes for left over roast beef. Lamb is a different matter. While
some people like cold lamb sandwiches, the only thing I have ever done with
that that I enjoy with that is to make curry. Then there is left over pork.
It leaves me completely uninspired.

In article >,
Dave Smith > wrote:

> Lamb is a different matter. While some people like cold lamb
> sandwiches, the only thing I have ever done with that that I enjoy
> with that is to make curry. Then there is left over pork. It leaves
> me completely uninspired.

When we roast lamb, we almost always make a pan sauce with red wine
and herbs. For leftovers, we eat it reheated in the sauce the first
day, and then make sandwiches the second day by sauteeing some onion in
a pan with olive oil, then frying thin slices of the lamb and serving on
toasted bread with the sauce. Lamwiches.

I like leftover pork, I eat it cold.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article >,
Dave Smith > wrote:
>Nancy Young wrote:
>
>> You know, much to my chagrin, leftover steak and pork chops leave
>> me uninspired as to what the heck to do with it. Pork roast, not so
>> much of a problems, but chops just seem to dry out. I hates a dry
>> pork chop. Luckily, I usually just make three medium chops, one
>> for me, and there aren't any leftovers.
>
>Leftover chicken is great stuff, heated up, heated up with gravy, or cold.
>THe same goes for left over roast beef. Lamb is a different matter. While
>some people like cold lamb sandwiches, the only thing I have ever done with
>that that I enjoy with that is to make curry. Then there is left over pork.
>It leaves me completely uninspired.

I must confess to an almost obscene food fetish -- I really like
leftover lamb loin chops that have been in the fridge long enough for
the fat to become almost "crisp". (In fact I suspect I prefer them
that way to hot and greasy. But they *must* be *really* fresh.)

Cheers, Phred.

--
LID

Nancy Young wrote:

> You know, much to my chagrin, leftover steak and pork chops leave
> me uninspired as to what the heck to do with it

My favorite thing to do with leftover steak is to slice very thin and
add to a big leafy salad that also included red onions, mushrooms,
cheddar cheese and apple cubes and dress with EVOO/Basalmic vinegar/S&P.

Goomba

Melba's Jammin' wrote:
> . . . constitute a serving?
>
> I remember being astounded when a neighbo told me that when she fixes
> pork chops for the family (her + 3 males) she always fixed at least a
> dozen -- four for dad, three for the two boys, and two for her.
>
> When I was a kid everyone got one apiece. I cook one per person. It
> never occurred to me to have more than one at a meal.
>
> How many do you fix?
>
> (And if you get sidetracked from the subject, start your own damn
> thread, eh?)

I think, again, that we grew up in a similar fashion. We had six in
our family...six pork chops. Of course, our meals were completed with
a vegetable, a salad and a potato dish of some sort. One was more than
enough. That's the way I fed my sons when they were growing up. But
now, I basically cook 2 for the men and 1 for the women in the party.
I don't know why this "overfeeding" came about...?

N.

nancy1 wrote:

> I think, again, that we grew up in a similar fashion. We had six in
> our family...six pork chops. Of course, our meals were completed with
> a vegetable, a salad and a potato dish of some sort. One was more than
> enough. That's the way I fed my sons when they were growing up. But
> now, I basically cook 2 for the men and 1 for the women in the party.
> I don't know why this "overfeeding" came about...?

It is interesting to see the different amounts that people consider to be a
decent portion. Neither of my parents ate much meat. My father would find
one pork chop more than enough. My mother would never make it all the way
through one. I would be satisfied with one, but two of my brothers could
easily eat 2 or 3. My wife's family are all carnivores. They would eat
3-4, or more if there were any more. There was rarely a problem with left
over roasts. There was no such thin in that home. They would have seconds,
thirds, fourths, until it was all gone. While my BIL and one niece have a
weight problem, the rest of them are quite slim and fit.

In article .com>,
"nancy1" > wrote:
>Melba's Jammin' wrote:
>> . . . constitute a serving?
>>
>> I remember being astounded when a neighbo told me that when she fixes
>> pork chops for the family (her + 3 males) she always fixed at least a
>> dozen -- four for dad, three for the two boys, and two for her.
>>
>> When I was a kid everyone got one apiece. I cook one per person. It
>> never occurred to me to have more than one at a meal.
>>
>> How many do you fix?
>>
>> (And if you get sidetracked from the subject, start your own damn
>> thread, eh?)
>
>I think, again, that we grew up in a similar fashion. We had six in
>our family...six pork chops. Of course, our meals were completed with
>a vegetable, a salad and a potato dish of some sort. One was more than
>enough. That's the way I fed my sons when they were growing up. But
>now, I basically cook 2 for the men and 1 for the women in the party.
>I don't know why this "overfeeding" came about...?

Do you good folk have a standard "pork chop"? Over here, you can buy
pork chops ranging from about the size of a lamb loin chop up to a
slab that will barely fit on a large dinner plate. Mind you, I have
to say most people I know will always only eat one at a meal. (Or
maybe they would eat more if they were given more.

Cheers, Phred.

--
LID

Phred wrote:
> In article .com>,
> "nancy1" > wrote:
> >Melba's Jammin' wrote:
> >> . . . constitute a serving?
> >>
> >> I remember being astounded when a neighbo told me that when she fixes
> >> pork chops for the family (her + 3 males) she always fixed at least a
> >> dozen -- four for dad, three for the two boys, and two for her.
> >>
> >> When I was a kid everyone got one apiece. I cook one per person. It
> >> never occurred to me to have more than one at a meal.
> >>
> >> How many do you fix?
> >>
> >> (And if you get sidetracked from the subject, start your own damn
> >> thread, eh?)
> >
> >I think, again, that we grew up in a similar fashion. We had six in
> >our family...six pork chops. Of course, our meals were completed with
> >a vegetable, a salad and a potato dish of some sort. One was more than
> >enough. That's the way I fed my sons when they were growing up. But
> >now, I basically cook 2 for the men and 1 for the women in the party.
> >I don't know why this "overfeeding" came about...?
>
> Do you good folk have a standard "pork chop"? Over here, you can buy
> pork chops ranging from about the size of a lamb loin chop up to a
> slab that will barely fit on a large dinner plate. Mind you, I have
> to say most people I know will always only eat one at a meal. (Or
> maybe they would eat more if they were given more.
>
> Cheers, Phred.

Likely somewhere between 3 and 5 ounces. Most of the boneless loin
chops run about 4 ounches, whereas a loin chop with the bone will weigh
more, but likely won't have any more edible meat on it.

N.

Phred wrote:

> Do you good folk have a standard "pork chop"? Over here, you can buy
> pork chops ranging from about the size of a lamb loin chop up to a
> slab that will barely fit on a large dinner plate. Mind you, I have
> to say most people I know will always only eat one at a meal. (Or
> maybe they would eat more if they were given more.
>

Around here (southern Ontario) you can get a wide range of cuts of pork
chop. There are shoulder chops and loin chops. The loin chops can be as
thin as 1/4" or they can be more than an inch thick. They come on the bone
or boneless I choose chop thickness based on what I plan to do with them. If
I am going to stuff them I get them thick enough to cut a pocket in them,
but if I am going to grill them I get them as thin as possible, use a dry
rub and then do them a minute or two on each side on a hot grill.

Melba's Jammin' wrote:
> . . . constitute a serving?
>
> I remember being astounded when a neighbo told me that when she fixes
> pork chops for the family (her + 3 males) she always fixed at least a
> dozen -- four for dad, three for the two boys, and two for her.
>
> When I was a kid everyone got one apiece. I cook one per person. It
> never occurred to me to have more than one at a meal.
>
> How many do you fix?
>
> (And if you get sidetracked from the subject, start your own damn
> thread, eh?)

One per person, unless they are those extremely thin "breakfast" chops.
Then maybe 2 per person.

Jill

In article >,
Melba's Jammin' > wrote:

> When I was a kid everyone got one apiece. I cook one per person. It
> never occurred to me to have more than one at a meal.
>
> How many do you fix?

One thick one per person or one thin one per person plus two.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article >,
Melba's Jammin' > wrote:

> . . . constitute a serving?
>
> I remember being astounded when a neighbo told me that when she fixes
> pork chops for the family (her + 3 males) she always fixed at least a
> dozen -- four for dad, three for the two boys, and two for her.
>
> When I was a kid everyone got one apiece. I cook one per person. It
> never occurred to me to have more than one at a meal.
>
> How many do you fix?
>
> (And if you get sidetracked from the subject, start your own damn
> thread, eh?)

I usually buy pork loin chops, bone in, and figure one each for me and
the girls, and two for hubby. Around here they're usually packaged with
two nice looking chops on top, and three or four larger, bonier, fattier
chops underneath.

Amy