| Phred |
In article <42E66B7F.E721CA88@sympatico.ca>,
Dave Smith <adavid.smith@sympatico.ca> 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.
--
ppnerkDELETE@THISyahoo.com.INVALID
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| Dog3 |
ppnerkDELETETHIS@yahoo.com (Phred) wrote in
news:3kp7rqFv7s3lU1@individual.net:
> In article <42E66B7F.E721CA88@sympatico.ca>,
> Dave Smith <adavid.smith@sympatico.ca> 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.
>
I love left over chicken. I'll make chicken and noodles out of it for a
quick dinner. I also like it with gravy over rice. I'm not a big lamb fan
so I can't comment in it too much. Left over pork is great warmed up in
stir fry dishes. Left over steak usually winds up being my breakfast with
some eggs on the side. Sometimes I'll just eat left over steak as is,
cold, right out of the fridge.
Michael
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| Monsur Fromage du Pollet |
Dog3 wrote on 27 Jul 2005 in rec.food.cooking
> I love left over chicken. I'll make chicken and noodles out of it
> for a quick dinner. I also like it with gravy over rice. I'm not
> a big lamb fan so I can't comment in it too much. Left over pork
> is great warmed up in stir fry dishes. Left over steak usually
> winds up being my breakfast with some eggs on the side. Sometimes
> I'll just eat left over steak as is, cold, right out of the
> fridge.
>
> Michael
>
>
A freshly toasted well buttered bun with slices of lamb well salt and
peppered doesn't impress you....Mike your sick!
--
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?
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| Dog3 |
Monsur Fromage du Pollet <invalid@invalid.null> wrote in
news:Xns96A0AD1F3C29Ehahabogus@205.200.16.73:
> Dog3 wrote on 27 Jul 2005 in rec.food.cooking
>
>> I love left over chicken. I'll make chicken and noodles out of it
>> for a quick dinner. I also like it with gravy over rice. I'm not
>> a big lamb fan so I can't comment in it too much. Left over pork
>> is great warmed up in stir fry dishes. Left over steak usually
>> winds up being my breakfast with some eggs on the side. Sometimes
>> I'll just eat left over steak as is, cold, right out of the
>> fridge.
>>
>> Michael
>>
>>
>
> A freshly toasted well buttered bun with slices of lamb well salt and
> peppered doesn't impress you....Mike your sick!
>
It may impress me but I have never acquired a taste for lamb. I do like
Gyros though.
Michael
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| Phred |
In article <Xns96A04719C9A4Babtrulynastyevil@69.28.186.121>, Dog3 <dog3@invalid.com> wrote:
>ppnerkDELETETHIS@yahoo.com (Phred) wrote in
>news:3kp7rqFv7s3lU1@individual.net:
>> In article <42E66B7F.E721CA88@sympatico.ca>,
>> Dave Smith <adavid.smith@sympatico.ca> 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.)
>
>I love left over chicken. I'll make chicken and noodles out of it for a
>quick dinner. I also like it with gravy over rice. I'm not a big lamb fan
>so I can't comment in it too much. Left over pork is great warmed up in
>stir fry dishes. Left over steak usually winds up being my breakfast with
>some eggs on the side. Sometimes I'll just eat left over steak as is,
>cold, right out of the fridge.
I've got rather a weakness for rump steak like that too. :-)
Thinking about it, I guess cold pork would be near the bottom of my
choices -- which is not to say I'm not happy to eat it; but I think I
would put cold roast beef, lamb/mutton, and chook, boiled corned beef,
and grilled steak and lamb, all ahead of cold pork. But the
full spectrum really only runs from "it's great" to "it's okay". :-)
Cheers, Phred.
--
ppnerkDELETE@THISyahoo.com.INVALID
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| Tara |
On Wed, 27 Jul 2005 11:02:55 GMT, ppnerkDELETETHIS@yahoo.com (Phred)
wrote:
>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.)
I love cold leftover Buffalo wings.
Tara
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