Pork chops on the bone were $2 a pound this week. I love this meat when it
just falls apart, so I brown and braise it, usually with rosemary and fresh
ground pepper.

Those of you who cook pork this way, how do you serve it? What with?

Usually I do Szechuan noodles with mushrooms and shredded cabbage, or rice
and gravy and broc.

Just looking for new ideas.

Oh pshaw, on Mon 07 Aug 2006 08:21:42p, cybercat meant to say...

> Pork chops on the bone were $2 a pound this week. I love this meat when it
> just falls apart, so I brown and braise it, usually with rosemary and fresh
> ground pepper.
>
> Those of you who cook pork this way, how do you serve it? What with?
>
> Usually I do Szechuan noodles with mushrooms and shredded cabbage, or rice
> and gravy and broc.
>
> Just looking for new ideas.

Pile on a bun and sprinkle with hot sauce.

--
Wayne Boatwright
__________________________________________________

Three out of five people aren't the other two.

Wayne Boatwright wrote:
> Oh pshaw, on Mon 07 Aug 2006 08:21:42p, cybercat meant to say...
>
>> Pork chops on the bone were $2 a pound this week. I love this meat
>> when it just falls apart, so I brown and braise it, usually with
>> rosemary and fresh ground pepper.
>>
>> Those of you who cook pork this way, how do you serve it? What with?
>>
>> Usually I do Szechuan noodles with mushrooms and shredded cabbage,
>> or rice and gravy and broc.
>>
>> Just looking for new ideas.
>
> Pile on a bun and sprinkle with hot sauce.

Don't forget the cole slaw!

Oh pshaw, On Tue 08 Aug 2006 02:58:00a, jmcquown was muttering about...

> Wayne Boatwright wrote:
>> Oh pshaw, on Mon 07 Aug 2006 08:21:42p, cybercat meant to say...
>>
>>> Pork chops on the bone were $2 a pound this week. I love this meat
>>> when it just falls apart, so I brown and braise it, usually with
>>> rosemary and fresh ground pepper.
>>>
>>> Those of you who cook pork this way, how do you serve it? What with?
>>>
>>> Usually I do Szechuan noodles with mushrooms and shredded cabbage, or
>>> rice and gravy and broc.
>>>
>>> Just looking for new ideas.
>>
>> Pile on a bun and sprinkle with hot sauce.
>
> Don't forget the cole slaw!

Absolutely!

--

Wayne Boatwright
__________________________________________________ ________________________

I often wonder ...
What do people mean when they say the computer went down on me?

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> Oh pshaw, on Mon 07 Aug 2006 08:21:42p, cybercat meant to say...
>
> > Pork chops on the bone were $2 a pound this week. I love this meat when
it
> > just falls apart, so I brown and braise it, usually with rosemary and
fresh
> > ground pepper.
> >
> > Those of you who cook pork this way, how do you serve it? What with?
> >
> > Usually I do Szechuan noodles with mushrooms and shredded cabbage, or
rice
> > and gravy and broc.
> >
> > Just looking for new ideas.
>
> Pile on a bun and sprinkle with hot sauce.
>
> --
> Wayne Boatwright
> __________________________________________________
>
> Three out of five people aren't the other two.

===================
How about a little barbecue sauce? I do that with a shoulder sometimes, put
it on a roll with coleslaw either in it or on the side.
>

Wayne Boatwright wrote:

> Pile on a bun and sprinkle with hot sauce.

Fall apart pork is when a shiny cock roach crawls inside of FAT ASS
Wayne's TV
and our "porky" misses an episode of "saved by the bell".

I think he's really really into Zack if you know what I mean

"cybercat" > wrote in message ...
> Pork chops on the bone were $2 a pound this week. I love this meat when it
> just falls apart, so I brown and braise it, usually with rosemary and fresh
> ground pepper.
>
> Those of you who cook pork this way, how do you serve it? What with?
>
> Usually I do Szechuan noodles with mushrooms and shredded cabbage, or rice
> and gravy and broc.
>
> Just looking for new ideas.
>

Sounds like it would be good with sauerkraut and smashed yukon golds...

kimberly

"Nexis" > wrote :
> >
>
> Sounds like it would be good with sauerkraut and smashed yukon golds...
>

Ohhh yesssss! Another person of German descent, maybe? My first choice is
usually pork and sauerkraut, but I am the only one around here who likes it.
Despite the high salt content, this is one of those dishes that just feels
good to eat--like it is doing a body good. Maybe it is the vinegar, it is
supposed to have a "tonic" effect. In any case, I can eat pork and
sauerkraut forever.

cybercat wrote:
> "Nexis" > wrote :
> > >
> >
> > Sounds like it would be good with sauerkraut and smashed yukon golds...
> >
>
> Ohhh yesssss! Another person of German descent, maybe? My first choice is
> usually pork and sauerkraut, but I am the only one around here who likes it.
> Despite the high salt content, this is one of those dishes that just feels
> good to eat--like it is doing a body good. Maybe it is the vinegar, it is
> supposed to have a "tonic" effect. In any case, I can eat pork and
> sauerkraut forever.

kraut is good for us, something in the fermentation that is good for
digestion
or cleans the colon or something

i have also been known to drink pickle juice

salt can also be extracted from the body by sweating

"cybercat" > wrote in message ...
>
> "Nexis" > wrote :
>> >
>>
>> Sounds like it would be good with sauerkraut and smashed yukon golds...
>>
>
> Ohhh yesssss! Another person of German descent, maybe? My first choice is
> usually pork and sauerkraut, but I am the only one around here who likes it.
> Despite the high salt content, this is one of those dishes that just feels
> good to eat--like it is doing a body good. Maybe it is the vinegar, it is
> supposed to have a "tonic" effect. In any case, I can eat pork and
> sauerkraut forever.
>
>

lol, yes I am part German Along with French, Dutch, a little Russian and a lotta
Irish. ;-)

There's something so comforting about some nice country style pork chops braised for
hours in sauerkraut until they're falling off the bone and melting in your mouth.
Served, kraut and all, atop some smashed yukons. And a side of baby peas, with milk,
butter, salt and pepper

kimberly

"Nexis" > wrote in message
news:CwfCg.6849$Mz3.319@fed1read07...
>
> "cybercat" > wrote in message
...
> >
> > "Nexis" > wrote :
> >> >
> >>
> >> Sounds like it would be good with sauerkraut and smashed yukon golds...
> >>
> >
> > Ohhh yesssss! Another person of German descent, maybe? My first choice
is
> > usually pork and sauerkraut, but I am the only one around here who likes
it.
> > Despite the high salt content, this is one of those dishes that just
feels
> > good to eat--like it is doing a body good. Maybe it is the vinegar, it
is
> > supposed to have a "tonic" effect. In any case, I can eat pork and
> > sauerkraut forever.
> >
> >
>
> lol, yes I am part German Along with French, Dutch, a little Russian
and a lotta
> Irish. ;-)
>
> There's something so comforting about some nice country style pork chops
braised for
> hours in sauerkraut until they're falling off the bone and melting in your
mouth.
> Served, kraut and all, atop some smashed yukons. And a side of baby peas,
with milk,
> butter, salt and pepper
>
> kimberly
>
>

I'm coming over for dinner!!!!!!!! :~)

kili

cybercat wrote:

> Pork chops on the bone were $2 a pound this week. I love this meat when it
> just falls apart, so I brown and braise it, usually with rosemary and
> fresh ground pepper.
>
> Those of you who cook pork this way, how do you serve it? What with?
>
> Usually I do Szechuan noodles with mushrooms and shredded cabbage, or rice
> and gravy and broc.
>
> Just looking for new ideas.


tortillas and pineapple salsa

potato pancakes and applesauce

white bread, a Carolina barbecue sauce*, corn on the cob, and sweet pickles

potato-onion pirohy and sautéed apples

white-wine risotto and spinach soufflé

farfalle with tomatoes and lemon zest

kasha varnishkes


Bob
*North Carolina barbecue sauce is just vinegar with peppers. South Carolina
barbecue sauce adds mustard. Piedmont barbecue sauce adds a tiny bit of
tomato sauce or catsup.

"Bob Terwilliger" > wrote in news:44d81943$0
:

> potato pancakes and applesauce


Yepper!

Andy

"Andy" <q> wrote in message ...
> "Bob Terwilliger" > wrote in news:44d81943$0
> :
>
> > potato pancakes and applesauce
>
>
> Yepper!
>
GERMANS! We have some GERMANS in the group!

"Bob Terwilliger" > wrote


> *North Carolina barbecue sauce is just vinegar with peppers.

And I would never dream of making it from anything but actual barbecued
pork! Which is why I just go pick it up by the pint at the local joints,
along with hushpuppies and collards and beans, when I want it ...

: > *North Carolina barbecue sauce is just vinegar with peppers.

Then by that definition Tabasco sauce can be called North Carolina
barbecue sauce....

The two are nothing alike.

wrote:
> : > *North Carolina barbecue sauce is just vinegar with peppers.
>
> Then by that definition Tabasco sauce can be called North Carolina
> barbecue sauce....
>
> The two are nothing alike.

you sure are bitchy today bob

splitting hairs are we?

well hell, by your definition, it could also be a hot-n-spicy douche

cybercat wrote:
> Pork chops on the bone were $2 a pound this week. I love this meat when it
> just falls apart, so I brown and braise it, usually with rosemary and fresh
> ground pepper.
>
> Those of you who cook pork this way, how do you serve it? What with?
>
> Usually I do Szechuan noodles with mushrooms and shredded cabbage, or rice
> and gravy and broc.
>
> Just looking for new ideas.

I'd use it in a Mexican dish - like my Baked Burritos: Usually I
sautee some garlic, onions and peppers (whatever kind I have), add some
salsa, a bit of sweetener (either sugar in the raw or Karo), black
pepper, chili powder, and whatever else I feel like (I usually add
veggies like zuchini, broccoli and/or spinach). Add the meat and some
cooked beans (optional). Wrap in tortillas with some cheese, and place
in an oiled baking dish. Top with a little cheese, cover with oiled
foil, and bake at 350F for 25 minutes.

If you want to use it this way, I'd adjust the spice mixture a bit
while cookin,g leaving out the rosemary and adding some chiles,
oregano, a tad of cumin and some chili powder. You can brown them in a
non-stick skillet, toss them in the crock pot and let them cook
overnight. Cool and refridgerate. The next day (or whenever), use the
meat as above.

You can also do this with beef or chicken. It's a good way to use
leftover meat, too.

-L.

"-L." > wrote in message
oups.com...
>
> cybercat wrote:
> > Pork chops on the bone were $2 a pound this week. I love this meat when
it
> > just falls apart, so I brown and braise it, usually with rosemary and
fresh
> > ground pepper.
> >
> > Those of you who cook pork this way, how do you serve it? What with?
> >
> > Usually I do Szechuan noodles with mushrooms and shredded cabbage, or
rice
> > and gravy and broc.
> >
> > Just looking for new ideas.
>
> I'd use it in a Mexican dish - like my Baked Burritos: Usually I
> sautee some garlic, onions and peppers (whatever kind I have), add some
> salsa, a bit of sweetener (either sugar in the raw or Karo), black
> pepper, chili powder, and whatever else I feel like (I usually add
> veggies like zuchini, broccoli and/or spinach). Add the meat and some
> cooked beans (optional). Wrap in tortillas with some cheese, and place
> in an oiled baking dish. Top with a little cheese, cover with oiled
> foil, and bake at 350F for 25 minutes.
>
> If you want to use it this way, I'd adjust the spice mixture a bit
> while cookin,g leaving out the rosemary and adding some chiles,
> oregano, a tad of cumin and some chili powder. You can brown them in a
> non-stick skillet, toss them in the crock pot and let them cook
> overnight. Cool and refridgerate. The next day (or whenever), use the
> meat as above.
>
> You can also do this with beef or chicken. It's a good way to use
> leftover meat, too.
>
> -L.
>

Okay, question, when you bake your burritos, do the tortillas come out
crispy or dry? Do you use flour or corn? I kind of like this idea as a
nice change and want to give it a shot.

kili

kilikini wrote:
>
> Okay, question, when you bake your burritos, do the tortillas come out
> crispy or dry? Do you use flour or corn? I kind of like this idea as a
> nice change and want to give it a shot.
>

I use flour tortillas and if you cover them with foil, they stay moist,
but crisp on the bottom a bit. If you over-cook them, or cook them
uncovered, they will be hard and dry.

-L.

"-L." > wrote in message
oups.com...
>
> cybercat wrote:
> > Pork chops on the bone were $2 a pound this week. I love this meat when
it
> > just falls apart, so I brown and braise it, usually with rosemary and
fresh
> > ground pepper.
> >
> > Those of you who cook pork this way, how do you serve it? What with?
> >
> > Usually I do Szechuan noodles with mushrooms and shredded cabbage, or
rice
> > and gravy and broc.
> >
> > Just looking for new ideas.
>
> I'd use it in a Mexican dish - like my Baked Burritos: Usually I
> sautee some garlic, onions and peppers (whatever kind I have), add some
> salsa, a bit of sweetener (either sugar in the raw or Karo), black
> pepper, chili powder, and whatever else I feel like (I usually add
> veggies like zuchini, broccoli and/or spinach). Add the meat and some
> cooked beans (optional). Wrap in tortillas with some cheese, and place
> in an oiled baking dish. Top with a little cheese, cover with oiled
> foil, and bake at 350F for 25 minutes.
>
> If you want to use it this way, I'd adjust the spice mixture a bit
> while cookin,g leaving out the rosemary and adding some chiles,
> oregano, a tad of cumin and some chili powder. You can brown them in a
> non-stick skillet, toss them in the crock pot and let them cook
> overnight. Cool and refridgerate. The next day (or whenever), use the
> meat as above.
>
> You can also do this with beef or chicken. It's a good way to use
> leftover meat, too.
>

Yum, Lyn! The funny thing is, I have had burritos on the brain lately,
so this sounds good. Question: have you ever made up burritos and
frozen them individually for snacks? I have a houseful of teenagers
coming for the weekend, and I was trying to think of something besides
pizza and pop tarts to have for them to grab and pop in the microwave
when they get hungry. These are big boys, and still growing, so I want to
have hearty stuff around. (And I don't want to cook while they're undefoot.)

cybercat wrote:

(And I don't want to cook while they're undefoot.)

I think you got a good idea with burritos

but you know.. you can buy burritos in the freezer section for 25 cents
each
and they taste good, well.. at least the beef ones do

but you don't want to give them a bad memory

%^#%$#% burritos, maybe home-made would be better

probalby 4 or 5 dozen eggs would get your through the weekend
eggs are a good hearty food

BEANS...! wait.. maybe not...
might freak the cats out

(i was goin say, beans mexian cornbread and collards)

you might get a huge family size frozen lasagna, they really hit the
spot

how about a big spaghetti dinner with garlic bread
pasta is like 25 cents per silo

then at last there is fried chicken

you cook to good they might not leave

"bobmarley" > wrote in message
oups.com...
>
> cybercat wrote:
>
> (And I don't want to cook while they're undefoot.)
>
> I think you got a good idea with burritos
>
> but you know.. you can buy burritos in the freezer section for 25 cents
> each
> and they taste good, well.. at least the beef ones do
>
> but you don't want to give them a bad memory
>
> %^#%$#% burritos, maybe home-made would be better
>
> probalby 4 or 5 dozen eggs would get your through the weekend
> eggs are a good hearty food
>
> BEANS...! wait.. maybe not...
> might freak the cats out
>
> (i was goin say, beans mexian cornbread and collards)
>
> you might get a huge family size frozen lasagna, they really hit the
> spot
>
> how about a big spaghetti dinner with garlic bread
> pasta is like 25 cents per silo
>
> then at last there is fried chicken
>
> you cook to good they might not leave
>

hahaha! You made me decide on pizza! Since it is a wedding,
there is a rehearsal dinner, then reception, I just figured out there
is only really one day we can even have time for dinner.

Domino's delivvvvvers!

cybercat wrote:
> "bobmarley" > wrote in message
> oups.com...
> >
> > cybercat wrote:
> >
> > (And I don't want to cook while they're undefoot.)
> >
> > I think you got a good idea with burritos
> >
> > but you know.. you can buy burritos in the freezer section for 25 cents
> > each
> > and they taste good, well.. at least the beef ones do
> >
> > but you don't want to give them a bad memory
> >
> > %^#%$#% burritos, maybe home-made would be better
> >
> > probalby 4 or 5 dozen eggs would get your through the weekend
> > eggs are a good hearty food
> >
> > BEANS...! wait.. maybe not...
> > might freak the cats out
> >
> > (i was goin say, beans mexian cornbread and collards)
> >
> > you might get a huge family size frozen lasagna, they really hit the
> > spot
> >
> > how about a big spaghetti dinner with garlic bread
> > pasta is like 25 cents per silo
> >
> > then at last there is fried chicken
> >
> > you cook to good they might not leave
> >
>
> hahaha! You made me decide on pizza! Since it is a wedding,
> there is a rehearsal dinner, then reception, I just figured out there
> is only really one day we can even have time for dinner.

HEY, I been seeing on tv Papa Johns as buy one get one FREE

call it BOGO (buy one get one)

bogo baby!

i personally prefer pappa johns

which do you prefer

dominoes? I think they taste very good, but a tad more commercial than
pj's

>
> Domino's delivvvvvers!

cybercat wrote:
>
> Yum, Lyn! The funny thing is, I have had burritos on the brain lately,
> so this sounds good. Question: have you ever made up burritos and
> frozen them individually for snacks? I have a houseful of teenagers
> coming for the weekend, and I was trying to think of something besides
> pizza and pop tarts to have for them to grab and pop in the microwave
> when they get hungry. These are big boys, and still growing, so I want to
> have hearty stuff around. (And I don't want to cook while they're undefoot.)

What I do is I bake them in the pan , then cool, and individually wrap
them in oiled foil and then freeze. To reheat, pop them in the oven
(thawed or not). If you were doing this specifically as individual
burritos, they could probably be frozen pre-baking since everything is
cooked, anyway, but I'd leave the cehese off the top. I think this
would work well for the purpose you need them for! You could nuke
them, too, but I'd be inclined to thaw them in the fridge before
nuking.

-L.

"-L." > wrote in message
oups.com...
>
> cybercat wrote:
>>
>> Yum, Lyn! The funny thing is, I have had burritos on the brain lately,
>> so this sounds good. Question: have you ever made up burritos and
>> frozen them individually for snacks? I have a houseful of teenagers
>> coming for the weekend, and I was trying to think of something besides
>> pizza and pop tarts to have for them to grab and pop in the microwave
>> when they get hungry. These are big boys, and still growing, so I want to
>> have hearty stuff around. (And I don't want to cook while they're undefoot.)
>
> What I do is I bake them in the pan , then cool, and individually wrap
> them in oiled foil and then freeze. To reheat, pop them in the oven
> (thawed or not). If you were doing this specifically as individual
> burritos, they could probably be frozen pre-baking since everything is
> cooked, anyway, but I'd leave the cehese off the top. I think this
> would work well for the purpose you need them for! You could nuke
> them, too, but I'd be inclined to thaw them in the fridge before
> nuking.
>
> -L.

How long do you put them in the oven for? At 350*f ?

kimberly
>

"-L." > wrote in message
oups.com...
>
> I'd use it in a Mexican dish - like my Baked Burritos: Usually I
> sautee some garlic, onions and peppers (whatever kind I have), add some
> salsa, a bit of sweetener

P.S. I saved this to my recipe file. Your addition of sweetener is great,
a lot of people don't get the fact that a bit of sugar really brings out the
flavors in this kind of food. Thanks.

cybercat wrote:
> "-L." > wrote in message
> oups.com...
> >
> > I'd use it in a Mexican dish - like my Baked Burritos: Usually I
> > sautee some garlic, onions and peppers (whatever kind I have), add some
> > salsa, a bit of sweetener
>
> P.S. I saved this to my recipe file. Your addition of sweetener is great,
> a lot of people don't get the fact that a bit of sugar really brings out the
> flavors in this kind of food. Thanks.

Plus, salsa tends to be fairly acidic, and the sugar cuts the acidity.

-L.

cybercat wrote:
> Pork chops on the bone were $2 a pound this week. I love this meat when it
> just falls apart, so I brown and braise it, usually with rosemary and fresh
> ground pepper.
>
> Those of you who cook pork this way, how do you serve it? What with?
>
> Usually I do Szechuan noodles with mushrooms and shredded cabbage, or rice
> and gravy and broc.
>
> Just looking for new ideas.
>
>

Why serve it with anything? It sounds fine all by itself. ;-)

Honestly, the noodles and mushrooms and cabbage sound great. Pork is
always good with some form of apple (sauce or not...maybe a mess of
fried apples?), or some form of starch (I do rice also).

You could go like the classic American BBQ and serve pork with sides of
mac and cheese, or beans, or corn. Maybe go "down south" with some corn
bread?

cybercat wrote on 07 Aug 2006 in rec.food.cooking

> Pork chops on the bone were $2 a pound this week. I love this meat
> when it just falls apart, so I brown and braise it, usually with
> rosemary and fresh ground pepper.
>
> Those of you who cook pork this way, how do you serve it? What with?
>
> Usually I do Szechuan noodles with mushrooms and shredded cabbage, or
> rice and gravy and broc.
>
> Just looking for new ideas.
>
>
>

I do a pork shoulder roast in a crockpot till it is fall apart tender. I
shred it and put it back in the crockpot...after I dump out the grease. I
add enough BBQ sauce to just make it very moist (it all mostly gets
soaked up). Cook it for about another hour. Sometimes I add a mess of
chopped onions at the start.

I serve this with various sides...fried rice, cole slaw or over noodles

--


Curiosity killed the cat, but for a while I was a suspect

-Alan

barbecue sauce, sliced white bread, baked beans, cole slaw, potato
chips, pickles, peach cobbler, banana pudding, iced tea, cold beer

Tara