Text 6837, 132 rader
Skriven 2008-05-10 23:52:46 av Carol Shenkenberger (12875.cooks)
   Kommentar till text 6501 av Janis Kracht (1:261/38)
Ärende: Oops
============
    
 > hehe.. it's the mashed potato type (grin).. feels like good mush.
 > > Also what color do you have?  Yellow, tan, tan-yellow, brown, or red-brown
 > > For this recipe I need yellow or tan-yellow.
 > 
 > I have two bags but they are both the same color I think.. both
 > reddish-brown..one has barley in it, the other only soy.  They are made by t
 > Eden company. That may just be the importer.. in the morning, I can take the
 > bags out of the fridge and look at them better.. we got in late tonight from
 > Ithaca so we're a little beat.. trying to catch up a litte, as usual (grin).
 > 
 > > If we match up, I won't need to bring any as i need only a little.
 > 
 > Sure :)

(Miso above), I may bring some yellow.  I'm more familiar with that flavoring
(milder than the darker reds).

 > I can have some kimchi ready.. making sushi is fun though when people are
 > watching haha but see my problem is I don't know enough about what you ate o
 > there :) :)

Just about everything <g>.  I love Kimchee too.  Cant handle peppers unless
dried though (ring of fire).

 > > Highly sugest you hide any pork loin you may have around, if you want to
 > > still have it the following week.  Now on fish, you already knew to hide t
 > > ;-)
 > 
 > Ron is telling me as I'm typing (laugh) he's planning on making sure you hav
 > plenty of that here.. special just for you :)  The McRae Farm has the greate
 > port loin roasts.. we just devoured one :)

Hehehe 3 slices, about 1 inch thick.  Defrosted, need heavy cast iron pan by
preferance.  Will make a taste noshe for 15 people.  Takes about 20 mins. 
Folks squeamish about still pink inner pork though may dive out <g>.  It
won't be much per person but with so much food, thats just a tastey sample
and they can make more later at home <g>.
          
Oh, thats one of the recipes that sorta has to be 'seen' to truely make
sense.

Here's 2 versions with the first one being top pick:


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarol's adobong baboy (vinigar pork)
 Categories: Xxcarol, Pork, Easy
      Yield: 3 Servings
 
      3 ea Pork loin cutlets, 1" thick
      2 cl Garlic, minced
    1/4 c  Soy sauce, Datu Puti brand
    1/4 c  Red wine vinigar
      1 ts Black pepper
      2 ts Sake
 
  For my first added new recipe after moving back to Virginia Beach from
  Sasebo Japan, I bring you an old classic, fusioned a bit.
  
  The pork loin was sliced about 1 inch thick.  This recipe can be made
  bigger but with 3 of us, this is perfect.  Mince the garlic fine
  (about 1/2 tb or a bit more was used).  Add everything to the pot and
  stir it around a bit.  Let marinate on the stove, covered, for 2
  hours.
  
  Turn heat on low and let cook 30 mins, turning meat over about
  mid-way. Perfect time to start the rice is when you start the meat.
  
  Remove meat and slice thin and serve over or with rice.  A perfect
  side dish would be steamed bok choy or steamed spinach.
  
  From the Virginia Kitchen of:  xxcarol 25OCT2007
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarol's Curried Porky Loins
 Categories: Xxcarol, Pork, Low-sodium
      Yield: 3 Servings
 
      3 ea Pork loin steaks, 1" thick
      2 c  Chicken broth - low-sodium
    1/2 tb Jamacian curry mix
    1/2 c  Cubed fresh tomato
      3 tb Sour cream
 
  Well, ya gotta realize I got 15 bags of cut down perfect pork loin, 3
  per bag as there are 3 of us.  I suppose one is supposed to make
  those things whole but we cant eat that much meat up, so we cut it to
  1-1.5 inches thick and froze it.  BJ's had a good sale and we got
  enough for 15 freezer bags. Since then, I've been devising ways to
  make it up. Here is another and it's a winner!  You can easily expand
  this recipe to 4-6 people just by putting in more pork loin pieces.
  
  Using a large frying pan, add the stock (mine is home made and salt
  free) and the curry mix.  The flavor should be pretty hot.  Add more
  if you want or reduce if you aren't into 'hot'.  Get this simmering
  while you add the defrosted pork loin.  Chop and add tomato (I didnt
  bother to skin it). Flip your loins when one side is white, and
  reduce heat to bare simmer.
  
  Let cook til you reach what you feel is safe for pork (10 mins bare
  simmer for us) then remove the loin bits and slice against the grain.
  Add sour cream to the rest of the pan and cook down while you slice
  the meat (about 2 mins).  Serve the sauce over the meat.
  
  Warning, this cooks faster than you think so start the rice before
  the pork loin or it will not be ready!
  
  Save the excess 'gravy' for other things such as a fast oil free
  pan-fry of pre-cooked potato bits from the fridge.
  
  Optional variations:  It's actually great without the sour cream but
  it's HOT that way and Charlotte won't eat things that hot ;-).
  Tomatoes can be canned and I am sure green beans would work too.
  Unless you add a salted stock or salty canned tomatoes, this dish is
  very low-sodium with fresh tomatoes being the main sodium contained.
  
  Serving suggestions:  With rice and a green vegetable such as brussel
  sprouts, brocolli, green beans, or bok choy.
  
  From the Virginia Beach kitchen of:  xxcarol 4NOV2007
 
MMMMM
 
               xxcarol

--- SBBSecho 2.12-Win32
 * Origin: Shenks Express (1:275/100)