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Marlene

Camping, Princess Style

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14 hours ago, blue_dolphin said:

 

 

 

I'll add a third vote for trying that dish.  I just made it this evening and it was delicious.  It's nice to have a vegetable in there but it doesn't have to be spinach, lightly steamed broccoli or sugar snap peas would be great alternatives. You could just as easily serve the vegetables on the side.  I cut the recipe in half to make 2 servings and ended up dipping into the supposed leftovers.  Next time, I'll dial back on the butter a bit,  up the orzo & broth and, like I did today, add lots of lemon juice. 

 

We had this again last night.  There are just the two of us, and we eat the whole thing.  I like the idea of adding some lemon juice, I'll do that next time.  I also like the broccoli idea, I may try that as well.

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33 minutes ago, ElsieD said:

 

We had this again last night.  There are just the two of us, and we eat the whole thing.  I like the idea of adding some lemon juice, I'll do that next time.  I also like the broccoli idea, I may try that as well.

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Thanks, @blue_dolphin, for this recipe.  I'll be making it tomorrow, after I get the ingredients from the store today.

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3 hours ago, lindag said:

 

Thanks, @blue_dolphin, for this recipe.  I'll be making it tomorrow, after I get the ingredients from the store today.

 

I believe we all owe @Anna N our thanks for introducing that recipe and for her brilliant suggestion to use an immersion circulator to gently re-heat the leftovers.  She shared that over here in the sous vide topic.  Almost any other method would likely turn those lovely butter poached shrimp into little erasers but that method worked perfectly. 

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Wow. Nothing makes me happier than to see something I suggest take on a life of its own. I may need to make it myself again soon. Certainly I will be turning to a vegetable other than spinach which is hard for me to source and keep until I’m ready to use it. Sugar snaps and broccoli seem to have a longer lifespan in the crisper. Thanks for all the ideas. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

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1 hour ago, Anna N said:

Wow. Nothing makes me happier than to see something I suggest take on a life of its own. I may need to make it myself again soon. Certainly I will be turning to a vegetable other than spinach which is hard for me to source and keep until I’m ready to use it. Sugar snaps and broccoli seem to have a longer lifespan in the crisper. Thanks for all the ideas. 

I’m thinking asparagus would go well also.

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With all this lovely and inspiring shrimp talk going on, we still had a date with the pork roast and Lipton's Onion Soup mix. It rained much of yesterday -- a much-needed blessing -- and the weather was cool. I managed to get the oven to maintain 250F, something it isn't always willing to do. The pot went into the oven while it was preheating, and we went on about our business.

 

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2 hours and 20 minutes later, we realized I hadn't set a temperature alarm for 150F internal pork temperature. My darling had wanted to try that, knowing the temperature would coast upward and not wanting to overcook the roast. The interior was at 171F. We turned off the heat and pulled the pot out of the oven. Then we watched, keeping the cover on to prevent any evaporation, and watched as the temperature climbed to 184F before it started back down. 

 

We don't think it did any harm, and in fact we're thinking that 150F (coasting up to 160F) might not have gotten the result we wanted. This meat was not dry despite the suggestion of the pot juices that clearly came from the meat. I can't show it in a still photo, but there's a sort of gelatinous jiggle that comes when a brisket is perfectly cooked. This was like that.

 

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We were happy. We also think that pork shoulder may be a very forgiving cut of meat. :x

 

Note on the potatoes: he nuked them before loading them into the pot to give them a head start on cooking. We thought that step paid off. The potatoes were softer and more mashable on the plate, and they had absorbed more of the juice and the onion soup flavor. I noted earlier that he doesn't always bother with that microwaving step. After last night, we think he will.

 

 

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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I think pork shoulder or butt are my favorite pork cuts.

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1 hour ago, ElsieD said:

I think pork shoulder or butt are my favorite pork cuts.

 

That may be true of us also, although we've been known to enjoy ribs and, of course, bacon. :) 

 

Breakfast this morning was the last of the earlier piece of this pork butt, which had been used to make a delicious, but far too hot, green chile stew. We've tried adding potatoes, rice, more tomatoes, cumin -- almost everything suggested in this topic. The last effort, adding rice, only diluted the dish so that the pork chunks were hard to find and the overall flavor was still too hot!  A couple of days ago my darling sneaked a bunch of chunks of pork out of the leftovers, and ate them. They were delicious. Today, I finished the job. 

 

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Pork chunks, avocado, sour cream breakfast burrito. Tasty. Nice spice. Not too hot. Incidentally, I hadn't thought of trying avocado as a garnish in the stew, but it seems to be a perfect taste and heat balance. Something else to remember if I ever overdo the spice-heat again.

 

Too bad about the rice, tomatoes, potatoes and peppers left behind, but at least we rescued the pork. If I weren't headed out of town for a few days I might try to do something with the rice mix, but I think they'll go into the garbage instead. (I'd compost them if we were home, but here we don't want to feed anything wilder than hummingbirds.) As was suggested elsewhere, sometimes it's best to just cut one's losses.

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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3 hours ago, Smithy said:

That may be true of us also, although we've been known to enjoy ribs and, of course, bacon. :) 

 

Egads!  I forgot about the ribs (backs only please) and the bacon!

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9 hours ago, Smithy said:

 

20200211_094953.jpg

 

Pork chunks, avocado, sour cream breakfast burrito. Tasty. Nice spice. Not too hot. Incidentally, I hadn't thought of trying avocado as a garnish in the stew, but it seems to be a perfect taste and heat balance. Something else to remember if I ever overdo the spice-heat again.

 

Thank you for reminding me I have* some avocadoes somewhere in the bedroom.

 

 

*or had.

 

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