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Serene wrote:
> On Mon, 24 Apr 2006 22:11:19 GMT, The Bubbo >
> wrote:
>
>>Tofu, black beans and rice with mole sauce


Press tofu and marinate in hot sauce with thin sliced onions. Fry fry fry til
crispy. Open a can of black beans, add lime juice (maybe a tsp?), crushed
garlic, chili powder, cinnamon and oregano. Cook white rice. I use prepared
mole sauce which I pour over everything.

>
>>seitan gyros


http://tinyurl.com/mfjbf
This is my seitan recipe. Use lemon juice, olive oil and Penzeys Greek
seasoning in the mix.
I have the gyros recipe in there. It's WAY good. Like super comfort good.

>
>>stuffed aggplant


cook white rice and cool.
cut eggplant in half, score and scoop, salt, press and fry in oil until
totally frizzly and good. Drain.
Mix with rice, feta (egyptian feta is the best!), chopped tomatoes, carrots,
golden raisins, pine nuts and rosemary. Stuff back into the eggplant shells,
cover in pasta sauce and bake at 350ish?

>>
>>pumpkin gnocchi

http://www.epicurious.com/recipes/re...ews/views/4224
I serve these in brown butter with sage and parmesan.

>
> Recipes, please?
>
> serene


hope these are okay!

--
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Bob Terwilliger wrote:
> I note that these aren't the most FREQUENT things I cook, just my FAVORITES.
> And the list is only good for the way I feel right now. If you ask me again
> a week from now, at least five of them will probably be different. So what
> are YOUR top ten favorite meals?
>
> 1. Roast Chicken (so versatile!)
> 2. Barbecued Pork Ribs with the typical barbecue fixin's
> 3. Seared Scallops with HabaƱero-Mango Salsa
> 4. Pastitsio[*]
> 5. Beef Sukiyaki[*]
> 6. Singapore Chili Crab
> 7. Pho
> 8. Pork Braised in Milk[*]
> 9. Ma-La (Spicy & Numbing) Beef with Vegetables and Noodles
> 10. Vindaloo
>
>[*] Will change when summer hits
>
>
> Bob
>
>


I had pork braised in milk twice. Once it was absolutely sublime, the other
time it was too salty, both times from the same place. what is your recipe? I
won't have the opportunity to eat it often, but i want to make it.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!
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On Mon, 24 Apr 2006 23:16:31 GMT, The Bubbo >
wrote:

>Serene wrote:


>> Recipes, please?
>>

>
>hope these are okay!


Thank you SO much! I'm saving these to use soon. Especially the gyros
-- I love them, and I've been meaning to find a seitan version that
works.

serene
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Serene wrote:
> On Mon, 24 Apr 2006 23:16:31 GMT, The Bubbo >
> wrote:
>
>>Serene wrote:

>
>>> Recipes, please?
>>>

>>
>>hope these are okay!

>
> Thank you SO much! I'm saving these to use soon. Especially the gyros
> -- I love them, and I've been meaning to find a seitan version that
> works.
>
> serene


please let me know what you tried and what you enjoyed. I do love the seitan
gyros!

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!
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Thanks

"sf" > wrote in message
...
> On Mon, 24 Apr 2006 04:06:05 GMT, Bill-NWG wrote:
>
> > Now, please! Hold your applause! If you're really nice, I'll post my
> > invaluable recipes to the above dishes at no charge.
> >
> > Bill

>
> I like you... stick around rrfc, you're a real hoot.
> --
>
> Ham and eggs.
> A day's work for a chicken, a lifetime commitment for a pig.





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In article >,
"Bob Terwilliger" > wrote:

> I note that these aren't the most FREQUENT things I cook, just my FAVORITES.
> And the list is only good for the way I feel right now. If you ask me again
> a week from now, at least five of them will probably be different. So what
> are YOUR top ten favorite meals?


Being as though, its just me, I rarely make anything elaborate.

Some of my favorite home made meals are (in no particular order):

1) scrambled eggs with home fried potatoes

2) Sauted chicken thighs or legs simmered in crushed tomatoes with diced
vegetables over rice

3) Pepper steak

4) Sauted or broiled sea scallops over spaghetti with a bit tomato sauce.

5) Meatballs with steamed white rice and tomato sauce

5) Lamb chops with baked potato and peas and 'shrooms

6) Roasted chicken and roasted vegies

7) My new favorite, fish cakes with side of corn

8) For a quick meal, sliced sauted 97% fat free Hebrew National hotdogs
simmered in about a cup of baked beans.

9) Home made Philly cheese steak and french fries (rarely make this).

10) Diced chicken breast sauted with vegies, wine, and soy sauce served
with brown rice.
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sf wrote:
> On Mon, 24 Apr 2006 04:06:05 GMT, Bill-NWG wrote:
>
> > Now, please! Hold your applause! If you're really nice, I'll post my
> > invaluable recipes to the above dishes at no charge.
> >
> > Bill

>
> I like you... stick around rrfc, you're a real hoot.
> --

Really. It was just over the top enough to obviously be a joke. Note,
I wrote, "just."

--Bryan

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On 23 Apr 2006 21:44:12 -0500, "Bob Terwilliger"
> wrote:

> So what are YOUR top ten favorite meals?


Stir-fried chicken and vegetables
Cottage roll, scalloped potatoes, glazed carrots
Lasagne, Cesar salad, garlic bread
Beef stew
Coq au vin
Lamb shoulder chops, braised, with carrots, celery, onions
Pork chops and dressing, cauliflower w/cheese sauce
STEAK!! with bearnaise sauce, salad
Creamed tuna on toast
Hannah Gruen's Italian sausage soup, with lots of greens in it

Jo Anne

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Oh, and how could I have forgotten breakfast-for-dinner?

We had waffles and scrambled eggs for dinner tonight. Sometimes,
nothing satisfies like breakfast for dinner.

serene
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On Mon, 24 Apr 2006 20:51:44 -0700, sf >
wrote:


>
>Are we soul sisters? I could add to the list, but who cares? I
>wouldn't subtract anything except #8 and #6 is really two, so your
>list is good as it is!


Clearly, you need to come to dinner some time. :-)

(Seriously, if you're ever at loose ends in the East Bay, we have
dinner around 7. :-)

serene


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On Sun, 23 Apr 2006 20:20:52 -0700, Serene wrote:

> On 23 Apr 2006 21:44:12 -0500, "Bob Terwilliger"
> > wrote:
>
> >I note that these aren't the most FREQUENT things I cook, just my FAVORITES.
> >And the list is only good for the way I feel right now. If you ask me again
> >a week from now, at least five of them will probably be different. So what
> >are YOUR top ten favorite meals?
> >

>
> Hmm. Favorites, as opposed to most frequent. Gotcha. These aren't in
> any kind of order, just as they occurred to me.
>
> 1. Chicken and dumplings
> 2. Spaghetti with tomato sauce
> 3. Roasted root veggies
> 4. Tacos
> 5. Split pea soup
> 6. Falafel and baba ganouj
> 7. Quiche
> 8. Yakisoba
> 9. Slow-cooked pork
> 10. Roasted chicken
>
> serene


Are we soul sisters? I could add to the list, but who cares? I
wouldn't subtract anything except #8 and #6 is really two, so your
list is good as it is!
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.
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Heather wrote:

> I had pork braised in milk twice. Once it was absolutely sublime, the
> other time it was too salty, both times from the same place. what is your
> recipe? I won't have the opportunity to eat it often, but i want to make
> it.


I only make it about once a year, and I follow Marcella Hazan's recipe. I'll
dig up the recipe and post it when I get home. Sometimes I add dried
apricots or prunes to the braising liquid. Last time I made it, I served it
with chestnut polenta, which turned out very well.

Bob


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On 24 Apr 2006 17:16:34 -0700, Food Snob wrote:

>
> sf wrote:
> > On Mon, 24 Apr 2006 04:06:05 GMT, Bill-NWG wrote:
> >
> > > Now, please! Hold your applause! If you're really nice, I'll post my
> > > invaluable recipes to the above dishes at no charge.
> > >
> > > Bill

> >
> > I like you... stick around rrfc, you're a real hoot.
> > --

> Really. It was just over the top enough to obviously be a joke. Note,
> I wrote, "just."
>


Don't know who you're talking to, but I considered Bill-NWG's reply a
joke. That's why I said I liked him. 'Nuff" said?

sf
hoping food snob isn't as literal as it seems
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.
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On Mon, 24 Apr 2006 20:51:13 -0700, Serene wrote:

> On Mon, 24 Apr 2006 20:51:44 -0700, sf >
> wrote:
>
>
> >
> >Are we soul sisters? I could add to the list, but who cares? I
> >wouldn't subtract anything except #8 and #6 is really two, so your
> >list is good as it is!

>
> Clearly, you need to come to dinner some time. :-)
>
> (Seriously, if you're ever at loose ends in the East Bay, we have
> dinner around 7. :-)
>


You might be in some real trouble, come summertime....
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.
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On Mon, 24 Apr 2006 22:33:04 -0700, sf >
wrote:

>On Mon, 24 Apr 2006 20:51:13 -0700, Serene wrote:
>


>> (Seriously, if you're ever at loose ends in the East Bay, we have
>> dinner around 7. :-)
>>

>
>You might be in some real trouble, come summertime....


Yay! Hope you like insalata caprese. It's a staple around here in the
summertime, both as a salad, and as a sandwich.

serene, who really does invite folks to just drop in for 7pm dinner if
they're nearby -- we have some nice impromptu dinner parties that way


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I have to say that I'm getting a lot out of the responses to this thread:

1. A couple people listed chicken piccata. I may have given it short shrift;
I'll have to get around to making it soon.

2. Gloria's description of how to make Portuguese Cocida sounds like a
keeper.

3. Kate B reminded me how much I like mussels in a coconut-curry broth. She
also brought my attention to a recipe I haven't tried in the China Moon
cookbook. That cookbook is less than two feet from my computer at home and I
haven't cooked anything from it recently, so I'll have to look up the recipe
and make that plum wine chicken sometime.

4. Karen AKA Kajikit mentioned pasta carbonara with chicken and sweetcorn.
I've never tried that, but it sure sounds good.

Thanks to all!

Bob


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My list of favourite meals:
1) Bucatini alla carbonara
2) Stuffed zucchini flowers
3)Fettuccine al ragł
4) Spaghetti with clams
5)Pizza
6) grilled sausages with fried potatoes
7) Sunny side up eggs
8) Parmigiana di melanzane
9) Polenta with brasato al barolo
10)Lasagne

but there are many others ....GNAM!

--
Cheers
Pandora


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....and I have forgotten stuffed mushrooms caps which I would put at the 3rd
place of the list !
Pandora
------------------------------------------------------------



"Pandora" > ha scritto nel messaggio
...
> My list of favourite meals:
> 1) Bucatini alla carbonara
> 2) Stuffed zucchini flowers
> 3)Fettuccine al ragł
> 4) Spaghetti with clams
> 5)Pizza
> 6) grilled sausages with fried potatoes
> 7) Sunny side up eggs
> 8) Parmigiana di melanzane
> 9) Polenta with brasato al barolo
> 10)Lasagne
>
> but there are many others ....GNAM!
>
> --
> Cheers
> Pandora
>
>



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>>>My list of favourite meals:
1) Bucatini alla carbonara
2) Stuffed zucchini flowers
3)Fettuccine al ragł
4) Spaghetti with clams
5)Pizza
6) grilled sausages with fried potatoes
7) Sunny side up eggs
8) Parmigiana di melanzane
9) Polenta with brasato al barolo
10)Lasagne

I was wondering when we would hear from you. Looking at your list I
would say you must be thinner than I am. There are some calorific
delights on there!
I can't afford to braise with barolo. Is it local to you?

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Bob Terwilliger wrote:

>I have to say that I'm getting a lot out of the responses to this thread:
>
>1. A couple people listed chicken piccata. I may have given it short shrift;
>I'll have to get around to making it soon.
>
>2. Gloria's description of how to make Portuguese Cocida sounds like a
>keeper.
>
>3. Kate B reminded me how much I like mussels in a coconut-curry broth. She
>also brought my attention to a recipe I haven't tried in the China Moon
>cookbook. That cookbook is less than two feet from my computer at home and I
>haven't cooked anything from it recently, so I'll have to look up the recipe
>and make that plum wine chicken sometime.
>
>4. Karen AKA Kajikit mentioned pasta carbonara with chicken and sweetcorn.
>I've never tried that, but it sure sounds good.
>
>Thanks to all!
>
>Bob
>
>
>
>

Am I too late?

1. Roast lamb with all the trimmings, including cauliflower cheese and
tomato and onion pie (it's not really a pie)
2. Braised ox cheek with polenta
3. Chicken caesar salad
4. Char-grilled veal chops with potato and zucchini stew
5. Meat loaf, wrapped in bacon version, followed by rice pudding and
stewed fruit
6. Chicken thighs (boned and skinned), filled with garlic, parsley and
preserved lemon, rolled in pancetta
7. Rack of lamb with gratin potatoes
8. Maltese pork sausages with mashed sweet potato
9. Lamb steak sandwich
10. Duck risotto

Note the absence of fish - I like fish, but don't cook it often.

Christine


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"Umbrian" > ha scritto nel messaggio
oups.com...
>>>My list of favourite meals:

1) Bucatini alla carbonara
2) Stuffed zucchini flowers
3)Fettuccine al ragł
4) Spaghetti with clams
5)Pizza
6) grilled sausages with fried potatoes
7) Sunny side up eggs
8) Parmigiana di melanzane
9) Polenta with brasato al barolo
10)Lasagne

>I was wondering when we would hear from you. Looking at your list I

would say you must be thinner than I am. There are some calorific
delights on there!

I have said "My favourite meals" not "The meals I eat every day"

>I can't afford to braise with barolo. Is it local to you?


Yes . I leave in Piedmont the "barolo land", so I can find it at a more
reasonable prize.
But where do you live? Are you italian like me?

--
Cheers
Pandora


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Bob Terwilliger wrote:
> I note that these aren't the most FREQUENT things I cook, just my FAVORITES.
> And the list is only good for the way I feel right now. If you ask me again
> a week from now, at least five of them will probably be different. So what
> are YOUR top ten favorite meals?
>
> 1. Roast Chicken (so versatile!)
> 2. Barbecued Pork Ribs with the typical barbecue fixin's
> 3. Seared Scallops with Habańero-Mango Salsa
> 4. Pastitsio[*]
> 5. Beef Sukiyaki[*]
> 6. Singapore Chili Crab
> 7. Pho
> 8. Pork Braised in Milk[*]
> 9. Ma-La (Spicy & Numbing) Beef with Vegetables and Noodles
> 10. Vindaloo
>
>[*] Will change when summer hits
>
>
> Bob




Have been thinking abut thise since yesterday, and there are so many
meals I enjoy making , it is difficult to decide, but here are some.

Stuffed peppers
Pasta Carbonara
Pasta con Melanzana
Pot Roast
Indiana Pork tenderloin sandwiches
Lasagna
Fresh Ham
Grilled salmon
Venison Chili
Turkey and stuffing

Rosie

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"Bob Terwilliger" > wrote in message
...
> I have to say that I'm getting a lot out of the responses to this thread:
>
> 1. A couple people listed chicken piccata. I may have given it short

shrift;
> I'll have to get around to making it soon.
>
> 2. Gloria's description of how to make Portuguese Cocida sounds like a
> keeper.
>
> 3. Kate B reminded me how much I like mussels in a coconut-curry broth.

She
> also brought my attention to a recipe I haven't tried in the China Moon
> cookbook. That cookbook is less than two feet from my computer at home and

I
> haven't cooked anything from it recently, so I'll have to look up the

recipe
> and make that plum wine chicken sometime.


Do try it as, once you have the components, there are endless possibilities
with them! The dish has evolved for me over the years but I remember the
first time I made it, precisely as specified, and my mouth was very happy.
The China Moon Chile Orange Oil (an important component in the plum wine
marinade) is absolutely essential to have on hand, especially during the
summer. I love to marinate anything in it before grilling. I have taken to
gifting some of my serious foodie friends with it over the years. It's
gotten to the point where they've sometimes warned me, sternly, when they're
running low ....... The true essentials are the chile orange oil and the
pickled ginger juice as anything else can be substituted. As to the coconut
curry mussels - my sister recently requested my recipe for a dinner party.
I sent her my (then) thoughts of how I make it. She said it was very good
(at her party) but that "stuff" was missing and it lacked the "ooomph" of
mine. While a part of me was pleased that she preferred the version I make
I realized that she was making the version that *I* make. Clearly what I
told her was inadequate or <fantasy mode on> I was a cooking goddess that
could turn dross into gold. Realization hit that possibly I hadn't thought
out the recipe I sent sufficiently and my major in college wasn't alchemy.
So I recreated it for a dinner and, for the first time, wrote down what I
did immediately after I did it. Compared my "sent" recipe to my "as I did
it" recipe and was shocked! I forgot to mention kaffir limes (truly
optional), lemon grass (moderately optional) and fresh minced ginger
(totally not optional). E-mail me if you want my version as recently
recreated.

<snip>

Kate


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In article >,
Puester > wrote:

> The Ranger wrote:
> > On Mon, 24 Apr 2006 16:32:36 GMT, Puester >
> > wrote:
> >> Portuguese cosido--chicken, shrimp and rice stew

> >
> > Ooooohhhhh.... Got recipe?
> >
> > The Ranger
> > --

>
>
> There's no real recipe.
>
> Chopped chicken (breast or thigh meat) browned lightly with onion,
> garlic, celery and green pepper, them simmered with chopped tomatoes
> (canned is fine) and chicken stock/broth and raw rice. Add whatever
> spices you like--I frequently use curry powder or a bit of cayenne or a
> little oregano, marjoram, or even tarragon. Add more broth, stock or
> water as needed. I've had the original both soupy or dry, depends on
> whose grandma is making it.
>
> When the rice is nearly done, add shrimp and (optional) some small
> chunks of ham or small clams or mussels.
>
> Serve with crusty bread and a salad.
>
> gloria p


Is this like a Poor Woman's Paella? (I've never made paella and am not
sure I've ever eaten it, either.)
--
-Barb
<http://jamlady.eboard.com> Updated 4-20-2006 with our visit
to Kramarczuk's.
"If it's not worth doing to excess, it's not worth doing at all."
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Old Mother Ashby wrote:

>>

> Am I too late?
>
> 1. Roast lamb with all the trimmings, including cauliflower cheese and
> tomato and onion pie (it's not really a pie)
> 2. Braised ox cheek with polenta
> 3. Chicken caesar salad
> 4. Char-grilled veal chops with potato and zucchini stew
> 5. Meat loaf, wrapped in bacon version, followed by rice pudding and
> stewed fruit
> 6. Chicken thighs (boned and skinned), filled with garlic, parsley and
> preserved lemon, rolled in pancetta
> 7. Rack of lamb with gratin potatoes
> 8. Maltese pork sausages with mashed sweet potato
> 9. Lamb steak sandwich
> 10. Duck risotto
>
> Note the absence of fish - I like fish, but don't cook it often.
>
> Christine


your list makes me miss cooking with meat. Sigh, why must I always date
vegetarians??

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!


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In article >,
Stan Horwitz > wrote:
>
> Being as though, its just me, I rarely make anything elaborate.
>
> Some of my favorite home made meals are (in no particular order):


>
> 3) Pepper steak


> 5) Lamb chops with baked potato and peas and 'shrooms


> 7) My new favorite, fish cakes with side of corn


> 10) Diced chicken breast sauted with vegies, wine, and soy sauce served
> with brown rice.


Stan, how do you do your pepper steak? What cut of beef do you use?
How about your lamb chops - which do you buy and how do you prepare them?
What are fish cakes?
What veggies do you use with the chickenb breast meat?

They all sound good, although I do make stir-fried 'pepper steak' thing
-- except I use a bunch of other vegetables with it. :-/

--
-Barb
<http://jamlady.eboard.com> Updated 4-20-2006 with our visit
to Kramarczuk's.
"If it's not worth doing to excess, it's not worth doing at all."
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>>But where do you live? Are you italian like me?

N. Umbria. I reckon half Italian after 5.5 years.

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(posted and emailed)

Melba's Jammin' wrote:

>
> Is this like a Poor Woman's Paella? (I've never made paella and am not
> sure I've ever eaten it, either.)



Yeah, no saffron.

Quite a few Portuguese "folk" dishes call for "saffrua" which is
actually powdered safflower, not saffron.

It's interesting that Portugal is such a tiny country but has so many
political/cultural/culinary divisions from one area to the next, divided
by rivers and mountain ranges.

In eastern cities which are heavy with Portuguese ancestry, it was
impossible to get elected to public office in years past because
candidates were judged by their area of origin and "you can't trust a
man whose people came from xxxtown because they're all liars, blowhards,
cheats, etc." Yeah, very provincial.

I have a yummy recipe for dried salt cod which I'll post if I can find
it. I made it about once a year when we lived on the east coast and cod
in those funky little wooden boxes was 99cents a pound instead of $9.99.

Now aren't you sorry you asked?

gloria p
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The Bubbo wrote:

>
> your list makes me miss cooking with meat. Sigh, why must I always date
> vegetarians??




I'd say your mistake is not that you date vegetarians, but that you
make your food preferences subservient to their lifestyle choice.

Personally, I'd eat steak and other meat and let the dates eat the side
dishes.

gloria p
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sf wrote:
> On 24 Apr 2006 17:16:34 -0700, Food Snob wrote:
>
> >
> > sf wrote:
> > > On Mon, 24 Apr 2006 04:06:05 GMT, Bill-NWG wrote:
> > >
> > > > Now, please! Hold your applause! If you're really nice, I'll post my
> > > > invaluable recipes to the above dishes at no charge.
> > > >
> > > > Bill
> > >
> > > I like you... stick around rrfc, you're a real hoot.
> > > --

> > Really. It was just over the top enough to obviously be a joke. Note,
> > I wrote, "just."
> >

>
> Don't know who you're talking to, but I considered Bill-NWG's reply a
> joke. That's why I said I liked him. 'Nuff" said?


I was agreeing with you, but pointing out that the norms for this NG
are such that much of what he wrote was just an exaggeration. People
here use margarine, canned and dried soups, ketchup, Tabasco type hot
sauces, canned French fried onions, Velveeta and other process cheeses,
vegetable shortening, bottled salad dressings, and various other crap
as ingredients.
>
> sf
> hoping food snob isn't as literal as it seems
>

Only to the extent illustrated in my above paragraph, with the addition
of my attitude about restaurants that don't really cook, but just
reheat and serve.

--Bryan



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"Umbrian" > ha scritto nel messaggio
oups.com...
>>>But where do you live? Are you italian like me?

>
> N. Umbria. I reckon half Italian after 5.5 years.



I understand

--
Cheers
Pandora


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In article >,
Puester > wrote:

>
> Now aren't you sorry you asked?
>
> gloria p


Not at all. Interesting stuff.
Thanks for that.
--
-Barb
<http://jamlady.eboard.com> Updated 4-20-2006 with our visit
to Kramarczuk's.
"If it's not worth doing to excess, it's not worth doing at all."
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"Puester" > wrote in message
...
> The Bubbo wrote:
>
>>
>> your list makes me miss cooking with meat. Sigh, why must I always date
>> vegetarians??

>
>
>
> I'd say your mistake is not that you date vegetarians, but that you
> make your food preferences subservient to their lifestyle choice.
>
> Personally, I'd eat steak and other meat and let the dates eat the side
> dishes.
>
> gloria p


Exactly. Most nights, if a vegetarian showed up for dinner here, there would
be enough sides to make a meal. If it was a spaghetti with meat sauce night,
it might be a little sparse, but there would be salad, bread and vegetable,
most likely. Good enough for a meal, probably not as a lifestyle.

If I was living with a vegetarian, I'd make some adjustments, I'm sure, but
I doubt I'd give up meat entirely. There are plenty of meals where the meat
is a separate entity, so the other person just wouldn't eat that part of the
meal. Or could substitute something else that would be acceptable. One
hamburger, one tofu-burger. Whatever.

Or where the meat could be added to the meat-eater's portion, but not to the
other. Like a stir fry. Do the meat separately, and add to just one portion.
Do tacos with choices of fillings.

If I was living with a vegetarian, I'd probably eat more non-meat meals,
because meat isn't always a requirement on my plate. But I wouldn't give it
up entirely and then crave it.

Donna


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Default REC Pork Loin Braised in Milk

Heather wrote:

> I had pork braised in milk twice. Once it was absolutely sublime, the
> other time it was too salty, both times from the same place. what is your
> recipe? I won't have the opportunity to eat it often, but i want to make
> it.


Pork Loin Braised in Milk
from _The Classic Italian Cookbook_ by Marcella Hazan

2 tablespoons butter
2 tablespoons vegetable oil
2 pounds pork loin in one piece, with some fat on it, securely tied
1 teaspoon salt
Freshly ground black pepper
2 1/2 cups milk

1. Heat the butter and oil over medium-high heat in a casserole large enough
to just contain the pork. When the butter foam subsides add the meat, fat
side facing down. Brown thoroughly on all sides, lowering the heat if the
butter starts to turn dark brown.

2. Add the salt, pepper and milk. (Add the milk slowly, otherwise it may
boil over.) Shortly after the milk comes to a boil, turn the heat down to
medium, cover, but not tightly, with the lid partly askew, and cook slowly
for about 1 1/2 to 2 hours, until the meat is easily pierced by a fork.
Turn and baste the meat from time to time, and, if necessary, add a little
milk. By the time the meat is cooked the milk should have coagulated into
small nut-brown clusters. If it is still pale in color, uncover the pot,
raise the heat to high, and cook briskly until it darkens.

3. Remove the meat to a cutting board and allow to cool off slightly for a
few minutes. Remove the trussing string, carve into slices 3/8 inch thick,
and arrange them on a warm platter. Draw off most of the fat from the pot
with a spoon and discard, being careful not to discard any of the coagulated
milk clusters. Taste and correct for salt. (There may be as much as 1 to 1
1/2 cups of fat to be removed.) Add 2 or 3 tablespoons of warm water, turn
the heat to high, and boil away the water while scraping and loosening all
the cooking residue in the pot. Spoon the sauce over the sliced pork and
serve immediately.


With just one teaspoon of salt for two pounds of meat, I can't see any way
it could turn out too salty if the recipe was followed. I'm guessing that
the cook botched it the second time you had it.

Now if you can just get your boyfriend to think you're cooking seitan...

Bob


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Bob Terwilliger wrote:
> Heather wrote:
>
> > I had pork braised in milk twice. Once it was absolutely sublime, the
> > other time it was too salty, both times from the same place. what is your
> > recipe? I won't have the opportunity to eat it often, but i want to make
> > it.

>
> Pork Loin Braised in Milk
> from _The Classic Italian Cookbook_ by Marcella Hazan
>
> 2 tablespoons butter
> 2 tablespoons vegetable oil
> 2 pounds pork loin in one piece, with some fat on it, securely tied
> 1 teaspoon salt
> Freshly ground black pepper
> 2 1/2 cups milk


That always makes me think of:

Exodus 23:19 The first of the firstfruits of thy land thou shalt bring
into the house of the LORD thy God. Thou shalt not seethe a kid in his
mother's milk.

Exodus 34:26 The first of the firstfruits of thy land thou shalt bring
unto the house of the LORD thy God. Thou shalt not seethe a kid in his
mother's milk.

Deuteronomy 14:21 Ye shall not eat of any thing that dieth of itself:
thou shalt give it unto the stranger that is in thy gates, that he may
eat it; or thou mayest sell it unto an alien: for thou art an holy
people unto the LORD thy God. Thou shalt not seethe a kid in his
mother's milk.

I guess that wouldn't apply to pig cooked in cow's milk.
>
> Bob


--Bryan



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Bob Terwilliger wrote:
> Heather wrote:
>
>> I had pork braised in milk twice. Once it was absolutely sublime, the
>> other time it was too salty, both times from the same place. what is your
>> recipe? I won't have the opportunity to eat it often, but i want to make
>> it.

>
> Pork Loin Braised in Milk
> from _The Classic Italian Cookbook_ by Marcella Hazan
>
> 2 tablespoons butter
> 2 tablespoons vegetable oil
> 2 pounds pork loin in one piece, with some fat on it, securely tied
> 1 teaspoon salt
> Freshly ground black pepper
> 2 1/2 cups milk
>
> 1. Heat the butter and oil over medium-high heat in a casserole large enough
> to just contain the pork. When the butter foam subsides add the meat, fat
> side facing down. Brown thoroughly on all sides, lowering the heat if the
> butter starts to turn dark brown.
>
> 2. Add the salt, pepper and milk. (Add the milk slowly, otherwise it may
> boil over.) Shortly after the milk comes to a boil, turn the heat down to
> medium, cover, but not tightly, with the lid partly askew, and cook slowly
> for about 1 1/2 to 2 hours, until the meat is easily pierced by a fork.
> Turn and baste the meat from time to time, and, if necessary, add a little
> milk. By the time the meat is cooked the milk should have coagulated into
> small nut-brown clusters. If it is still pale in color, uncover the pot,
> raise the heat to high, and cook briskly until it darkens.
>
> 3. Remove the meat to a cutting board and allow to cool off slightly for a
> few minutes. Remove the trussing string, carve into slices 3/8 inch thick,
> and arrange them on a warm platter. Draw off most of the fat from the pot
> with a spoon and discard, being careful not to discard any of the coagulated
> milk clusters. Taste and correct for salt. (There may be as much as 1 to 1
> 1/2 cups of fat to be removed.) Add 2 or 3 tablespoons of warm water, turn
> the heat to high, and boil away the water while scraping and loosening all
> the cooking residue in the pot. Spoon the sauce over the sliced pork and
> serve immediately.
>
>
> With just one teaspoon of salt for two pounds of meat, I can't see any way
> it could turn out too salty if the recipe was followed. I'm guessing that
> the cook botched it the second time you had it.
>
> Now if you can just get your boyfriend to think you're cooking seitan...
>
> Bob
>
>


Lovely, thank you.
David is heading down to New Orleans this summer leaving me to cook all the
meat I want. This is high on the list!

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!
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Puester wrote:
> The Bubbo wrote:
>
>>
>> your list makes me miss cooking with meat. Sigh, why must I always date
>> vegetarians??

>
>
>
> I'd say your mistake is not that you date vegetarians, but that you
> make your food preferences subservient to their lifestyle choice.
>
> Personally, I'd eat steak and other meat and let the dates eat the side
> dishes.
>
> gloria p


we live together and I do most of the cooking and I don't want to cook two
meals. He can certainly cook for himself, he's a very good cook in his own
right, but I enjoy cooking and I enjoy cooking for him. On occasion I will get
a craving for something specific and I will make it and make sure he either
makes his own or that he has something else to eat.

Mostly I don't mind, but sometimes veal would just about hit the spot.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!
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Default REC Pork Loin Braised in Milk

In article . com>,
"Food Snob" > wrote:

> Bob Terwilliger wrote:
> > Heather wrote:
> >
> > > I had pork braised in milk twice. Once it was absolutely sublime, the
> > > other time it was too salty, both times from the same place. what is your
> > > recipe? I won't have the opportunity to eat it often, but i want to make
> > > it.

> >
> > Pork Loin Braised in Milk
> > from _The Classic Italian Cookbook_ by Marcella Hazan
> >
> > 2 tablespoons butter
> > 2 tablespoons vegetable oil
> > 2 pounds pork loin in one piece, with some fat on it, securely tied
> > 1 teaspoon salt
> > Freshly ground black pepper
> > 2 1/2 cups milk

>
> That always makes me think of:
>
> Exodus 23:19 The first of the firstfruits of thy land thou shalt bring
> into the house of the LORD thy God. Thou shalt not seethe a kid in his
> mother's milk.
>
> Exodus 34:26 The first of the firstfruits of thy land thou shalt bring
> unto the house of the LORD thy God. Thou shalt not seethe a kid in his
> mother's milk.
>
> Deuteronomy 14:21 Ye shall not eat of any thing that dieth of itself:
> thou shalt give it unto the stranger that is in thy gates, that he may
> eat it; or thou mayest sell it unto an alien: for thou art an holy
> people unto the LORD thy God. Thou shalt not seethe a kid in his
> mother's milk.
>
> I guess that wouldn't apply to pig cooked in cow's milk.


I don't even see how it would apply to kid, as long as you refrained
from milking its own mother to make the dish.

Isaac
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On Wed, 26 Apr 2006 20:07:15 -0700, isw > wrote:

>In article . com>,
> "Food Snob" > wrote:
>
>> Bob Terwilliger wrote:
>> > Heather wrote:
>> >
>> > > I had pork braised in milk twice. Once it was absolutely sublime, the
>> > > other time it was too salty, both times from the same place. what is your
>> > > recipe? I won't have the opportunity to eat it often, but i want to make
>> > > it.
>> >
>> > Pork Loin Braised in Milk
>> > from _The Classic Italian Cookbook_ by Marcella Hazan
>> >
>> > 2 tablespoons butter
>> > 2 tablespoons vegetable oil
>> > 2 pounds pork loin in one piece, with some fat on it, securely tied
>> > 1 teaspoon salt
>> > Freshly ground black pepper
>> > 2 1/2 cups milk

>>
>> That always makes me think of:
>>
>> Exodus 23:19 The first of the firstfruits of thy land thou shalt bring
>> into the house of the LORD thy God. Thou shalt not seethe a kid in his
>> mother's milk.
>>
>> Exodus 34:26 The first of the firstfruits of thy land thou shalt bring
>> unto the house of the LORD thy God. Thou shalt not seethe a kid in his
>> mother's milk.
>>
>> Deuteronomy 14:21 Ye shall not eat of any thing that dieth of itself:
>> thou shalt give it unto the stranger that is in thy gates, that he may
>> eat it; or thou mayest sell it unto an alien: for thou art an holy
>> people unto the LORD thy God. Thou shalt not seethe a kid in his
>> mother's milk.
>>
>> I guess that wouldn't apply to pig cooked in cow's milk.

>
>I don't even see how it would apply to kid, as long as you refrained
>from milking its own mother to make the dish.


You know, I've wondered the same thing. Why isn't chicken cooked with
dairy kosher, since there's no possibility that the mother chicken
could produce the milk? :P

Regards,
Tracy R.
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