Text 2566, 98 rader
Skriven 2008-02-16 23:25:08 av Carol Shenkenberger (8551.cooks)
   Kommentar till text 2462 av Ruth Haffly (1:396/45.28)
Ärende: echo picnics 547                                         [1]
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 >  > OK,I appreciate the offer and will let you all know when to hit the
 >  > "send"  button.  If prep is included in the 10 minutes, it's really
 > 
 >  CS> Hehe too late.  I figured if any seemed interersting to you, you could
 >  CS> snag them.  I have *oodles* more.
 > 
 > Actually, I did print a number of them off. Now to go thru and see what
 > matches up with what we've got on hand.


Good!  I rolled off another list like it for a rec.food.cooking friend named
Jill who's trying to find simple stuff her Mom can make.  She Mom's fairly
frail and either 70's or 80's (I forgot).  Not a foodie and far too thin.

Hope some of those help Jill and her Mom out too.

 >  CS> Most either take a max of 10 mins total including prep, or I think I
 >  CS> tossed in a few 5 min prep but crockpot timing for ready.  A few might
 >  CS> take a 15 min time including prep?  I aimed for a 5 min prep time or
 >  CS> less.  Some of them are even pretty healthy!
 > 
 > And you know I'll tweak some of them to fit the way we eat.

Dont we both?  You *know* if you send me one with brown rice, it's gonna get
edited to white calrose <g>.


 >  >  CS> (marinaded pork loin) but maybe we can come up with some minor
 >  >  CS> variations on chicken breasts.
 > 
 >  > That would work. Maybe he might be inclined to try a bit of pork tho,
 >  > who knows? (G)
 > 
 >  CS> Hey, works for me! Pork loin specifically then cut to thick (3/4 to 1
 >  CS> inch) chops.  *not* 'pork steak or that seemingly different cut called
 >  CS> 'pork chop' which tends to be 1/2 inch thick at best.  I get it
 >  CS> presliced but if you cant find that, get it whole, partly freeze then
 >  CS> cut, then finish freezing it in baggies suitable for your needs.  That
 >  CS> would be 2 <G>.  For me, it's 3.
 > 
 > I'd have to go with a smaller portion of pork; he's still not too sure
 > about getting back into eating it.  Said he almost got some Canadian
 > bacon the other day at the commissary & then decided not to.  If we can
 > find some naturally raised, organiclly fed pork he might be more willing
 > to give it a go.

Ok, but you can get'em cheaper if you get a larger section then cut it down. 
Just be sure it's pork LOIN not 'chop' or 'steak'.  With beef there doesnt
seem as much difference in cuts, but I find with pork there is.

 >  CS> This is a low-fat cut of meat.  I actually cook it so it's still
 >  CS> slightly pink.  I use a hot frying pan (cast iron normally and I
 >  CS> preheat it) for 2-3 mins, (1-1.5 per side) then turn the heat OFF and
 >  CS> cover.  3 mins later, it's perfect.
 > 
 >  CS> It occurs to me the same might work with chicken breasts if boneless
 >  CS> and skinless?  Since you like that cut well, this may be an
 >  CS> alternative.
 > 
 > True, it very well would work,especially if I beat the breasts flat
 > first. We had chicken in plum sauce at church last night; the lady that
 > cooked originally did the recipe with pork tenderloin a couple of months
 > ago but did a piece of chicken especially for Steve.  After a taste
 > test, she  decided to give it a try with chicken for everybody. (G)  It
 > seems our commissary is the only local place she can get plum preserves
 > so we gifted her with a couple of jars of them a few weeks ago.


There ya have it!  I think most of my pork loin ones sent to you, will work
with chicken but if using breasts, you'll find the seasoning a bit heavy so
not really taste the meat as much.  Chicken breast is a 'milder' meat
especially with today's battery chickens.

 >  CS> It's best if you marinade first for an hour or so.  Marinade is a good
 >  CS> glug of thai 'Hot sweet dipping sauce' (we use a relatively mild one),
 >  CS> a glug of vinegar (we use a spiced one or a red wine one), and if I
 >  CS> feel fancy I'll minc e a little garlic up and toss that in.
 > 
 > Marinading woud work for me; we usually put the meat and liquid into a
 > zip lock bag & put that on a plate or in a bowl--just in case--for easy
 > clean up.


Oh yes!  I do the same after finding a baggie 'not quite sealed' had
'seasoned' a bunch of grapes with a vinegar-soy sauce.

 >  CS> Well, this morning I had a sort of sysop breakfast with a visiting
 >  CS> sysop and an old friend who no longer runs a BBS, but still likes to
 >  CS> chat about it.                 xxcarol
 > 
 > Can't ever get away from that I guess. Like the idea of once you're a
 > Marine, you're a Marine for life. (G)

Naw, it's in our blood by now!
            xxcarol
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