You guys don't post enough! Digging through the archives, I found that I cooked this last night. It's some sort of steak, asparagus and you know
what.
<https://postimg.cc/4mn79Kp6>
I made posole today. Some of the canned hominy kernels had black spots
where the kernel originally attached to the cob.
Google says this is fine. My wife had some a few hours ago. I'm watching
for adverse reactions. So far, so good.
Other people may occasionally be right. :)
leo
You guys don't post enough! Digging through the archives, I found that I >cooked this last night. It's some sort of steak, asparagus and you know
what.
<https://postimg.cc/4mn79Kp6>
I made posole today. Some of the canned hominy kernels had black spots
where the kernel originally attached to the cob.
Google says this is fine. My wife had some a few hours ago. I'm watching
for adverse reactions. So far, so good.
Other people may occasionally be right. :)
I did a hashbrown casserole Monday and it's serves as
both a breakfast and a supper dish.
On 4/30/2025 12:11 AM, ItsJoanNotJoAnn wrote:
I did a hashbrown casserole Monday and it's serves as
both a breakfast and a supper dish.
How does that work? Do you start eating it in the morning and just go
to supper time? Or do you take a break in between?
You guys don't post enough! Digging through the archives, I found that I cooked this last night. It's some sort of steak, asparagus and you know
what.
<https://postimg.cc/4mn79Kp6>
I made posole today. Some of the canned hominy kernels had black spots
where the kernel originally attached to the cob.
Google says this is fine. My wife had some a few hours ago. I'm watching
for adverse reactions. So far, so good.
Other people may occasionally be right. :)
You guys don't post enough! Digging through the archives, I found that I cooked this last night. It's some sort of steak, asparagus and you know
what.
<https://postimg.cc/4mn79Kp6>
I made posole today. Some of the canned hominy kernels had black spots
where the kernel originally attached to the cob.
Google says this is fine. My wife had some a few hours ago. I'm watching
for adverse reactions. So far, so good.
Other people may occasionally be right. :)
leo
Hope your wife survived it! :) I've never made posole. I do like
hominy; it's just not something I think about very often. I recall
years ago buying canned yellow hominy. I haven't seen it on grocery
store shelves in years but when heated and tossed with butter it tasted
a bit like popcorn. :)
Leo's posole
about 2 1/2 quarts of water
any broth from the last time you cooked spare ribs in a casserole
1 28 oz can of hominy (white or yellow)
1 10 oz can of Las Palmas red enchilada sauce (or equivalent)
1 pound of pork stew meat cut into half-inch cubes
1 small head of cabbage coarsely cut
juice of one lemon
a couple of tbsp cornstarch slurry
Boil and skim the pork when it foams
Add everything else but the cabbage, lemon and cornstarch slurry
During simmering, add water as needed to maintain volume
Simmer for three hours. More if you want
Add the cabbage and cook until done (about 30 minutes)
Add the cornstarch slurry until satisfied and, last, lemon juice
Done
Serve with corn chips, just because
On 2025-05-01, Jill McQuown <[email protected]> wrote:
Hope your wife survived it! :) I've never made posole. I do like
hominy; it's just not something I think about very often. I recall
years ago buying canned yellow hominy. I haven't seen it on grocery
store shelves in years but when heated and tossed with butter it tasted
a bit like popcorn. :)
She did. Genuine posole requires a split pig's foot. I use spare rib
broth instead. All of the flavor but no gelatin. I have no idea what
anybody else's posole tastes like. I'm happy with what I make.
I made the real stuff once. It was real good. Since I don't shop around,
I haven't seen a split pigs foot for years.
Leo's posole
about 2 1/2 quarts of water
any broth from the last time you cooked spare ribs in a casserole
1 28 oz can of hominy (white or yellow)
1 10 oz can of Las Palmas red enchilada sauce (or equivalent)
1 pound of pork stew meat cut into half-inch cubes
1 small head of cabbage coarsely cut
juice of one lemon
a couple of tbsp cornstarch slurry
Boil and skim the pork when it foams
Add everything else but the cabbage, lemon and cornstarch slurry
During simmering, add water as needed to maintain volume
Simmer for three hours. More if you want
Add the cabbage and cook until done (about 30 minutes)
Add the cornstarch slurry until satisfied and, last, lemon juice
Done
Serve with corn chips, just because
This should make about six individual meals
leo
On 2 May 2025 07:17:37 GMT, Leonard Blaisdell
<[email protected]> wrote:
Leo's posole
about 2 1/2 quarts of water
any broth from the last time you cooked spare ribs in a casserole
1 28 oz can of hominy (white or yellow)
corn
1 10 oz can of Las Palmas red enchilada sauce (or equivalent)
1 pound of pork stew meat cut into half-inch cubes
1 small head of cabbage coarsely cut
juice of one lemon
a couple of tbsp cornstarch slurry
corn
Boil and skim the pork when it foams
Add everything else but the cabbage, lemon and cornstarch slurry
During simmering, add water as needed to maintain volume
Simmer for three hours. More if you want
Add the cabbage and cook until done (about 30 minutes)
Add the cornstarch slurry until satisfied and, last, lemon juice
Done
Serve with corn chips, just because
because what's a meal without corn, corn and corn!
Thanks for the recipe, Leo! I can't say I've ever had spare rib broth.
(Does this somehow involve par boiling pork ribs?!) I can find ham
hocks but I've never looked for pigs feet, split or otherwise.
On 2025-05-02, Jill McQuown <[email protected]> wrote:
Thanks for the recipe, Leo! I can't say I've ever had spare rib broth.
(Does this somehow involve par boiling pork ribs?!) I can find ham
hocks but I've never looked for pigs feet, split or otherwise.
I take a side of spare ribs, salt and pepper them and cut them into
three or four bone slices. Then I stack them in a glass casserole and
bake them, with the lid on, for about three to four hours.
The spare ribs come out as I like them, and I save the accumulated
liquid in the bottom of the casserole for posole. I don't even filter
it.
Oh, and I strip the parchment from the back of the ribs before cooking
them. That's optional for pork ribs but essential for beef ribs, if you
want them tender. This step is only to enhance the texture of the ribs.
leo
On 2025-05-02, Jill McQuown <[email protected]> wrote:
Thanks for the recipe, Leo! I can't say I've ever had spare rib broth.
(Does this somehow involve par boiling pork ribs?!) I can find ham
hocks but I've never looked for pigs feet, split or otherwise.
No, these are dry ribs, baked at 250F for three to four hours in a
lidded glass casserole. I always get "posole juice" from doing that.
Then I have to make posole or jam up the freezer with posole juice.
By the way, I have a new fridge with a bottom freezer and French doors.
The outside is stainless steel. That design is all the rage now.
It SUCKS! I want my old fridge back!
Thanks for the recipe, Leo! I can't say I've ever had spare rib broth.
(Does this somehow involve par boiling pork ribs?!) I can find ham
hocks but I've never looked for pigs feet, split or otherwise.
Parchment? I think the term you're looking for is membrane or silver skin.
Did you have to pay a tariff on the French doors?
On 2025-05-02, Jill McQuown <[email protected]> wrote:
Thanks for the recipe, Leo! I can't say I've ever had spare rib broth.
(Does this somehow involve par boiling pork ribs?!) I can find ham
hocks but I've never looked for pigs feet, split or otherwise.
No, these are dry ribs, baked at 250F for three to four hours in a
lidded glass casserole. I always get "posole juice" from doing that.
Then I have to make posole or jam up the freezer with posole juice.
By the way, I have a new fridge with a bottom freezer and French doors.
The outside is stainless steel. That design is all the rage now.
It SUCKS! I want my old fridge back!
On 2025-05-06, Leonard Blaisdell <[email protected]> wrote:
On 2025-05-02, Jill McQuown <[email protected]> wrote:
Thanks for the recipe, Leo! I can't say I've ever had spare rib broth.
(Does this somehow involve par boiling pork ribs?!) I can find ham
hocks but I've never looked for pigs feet, split or otherwise.
No, these are dry ribs, baked at 250F for three to four hours in a
lidded glass casserole. I always get "posole juice" from doing that.
Then I have to make posole or jam up the freezer with posole juice.
By the way, I have a new fridge with a bottom freezer and French doors.
The outside is stainless steel. That design is all the rage now.
It SUCKS! I want my old fridge back!
What sucks about it? I've had one for more than a decade and I
like it. The produce drawers are at waist level, which is very
convenient.
On 5/6/2025 5:19 AM, Cindy Hamilton wrote:
What sucks about it? I've had one for more than a decade and I
like it. The produce drawers are at waist level, which is very
convenient.
Some time back we had a side by side. It was OK, but the freezer was restrictive in width. Never again.
Replaced it with a bottom freezer. That is the best design. French
doors, easy access. Mine also had a drawer that can be set for refrigeration or freezing.
When we moved here, got the same model since we really liked it.
On 2025-05-06, Leonard Blaisdell <[email protected]> wrote:
On 2025-05-02, Jill McQuown <[email protected]> wrote:
Thanks for the recipe, Leo! I can't say I've ever had spare rib broth.
(Does this somehow involve par boiling pork ribs?!) I can find ham
hocks but I've never looked for pigs feet, split or otherwise.
No, these are dry ribs, baked at 250F for three to four hours in a
lidded glass casserole. I always get "posole juice" from doing that.
Then I have to make posole or jam up the freezer with posole juice.
By the way, I have a new fridge with a bottom freezer and French doors.
The outside is stainless steel. That design is all the rage now.
It SUCKS! I want my old fridge back!
What sucks about it? I've had one for more than a decade and I
like it. The produce drawers are at waist level, which is very
convenient.
On Tue, 6 May 2025 09:19:59 -0000 (UTC), Cindy Hamilton
<[email protected]> wrote:
On 2025-05-06, Leonard Blaisdell <[email protected]> wrote:
On 2025-05-02, Jill McQuown <[email protected]> wrote:
Thanks for the recipe, Leo! I can't say I've ever had spare rib broth. >>>> (Does this somehow involve par boiling pork ribs?!) I can find ham
hocks but I've never looked for pigs feet, split or otherwise.
No, these are dry ribs, baked at 250F for three to four hours in a
lidded glass casserole. I always get "posole juice" from doing that.
Then I have to make posole or jam up the freezer with posole juice.
By the way, I have a new fridge with a bottom freezer and French doors.
The outside is stainless steel. That design is all the rage now.
It SUCKS! I want my old fridge back!
What sucks about it? I've had one for more than a decade and I
like it. The produce drawers are at waist level, which is very
convenient.
A Dutch TV identity loves his old appliances. When he runs his 25 year
old washing machine, he often sits next to it and has a coffee and a
think.
On 2025-05-06, Bruce <[email protected]d> wrote:
On Tue, 6 May 2025 09:19:59 -0000 (UTC), Cindy Hamilton >><[email protected]> wrote:
What sucks about it? I've had one for more than a decade and I
like it. The produce drawers are at waist level, which is very >>>convenient.
A Dutch TV identity loves his old appliances. When he runs his 25 year
old washing machine, he often sits next to it and has a coffee and a
think.
My grandmother had a bottom-freezer fridge (but without French doors).
It was deficient in that there was no convenient drawer in the freezer;
you had to kneel down and rummage, then get up with your selection.
It was easy for me at the time, but my grandmother -- not so much.
I wonder why she didn't replace it. They certainly had the money.
On 2025-05-02, Jill McQuown <[email protected]> wrote:
Thanks for the recipe, Leo! I can't say I've ever had spare rib broth.
(Does this somehow involve par boiling pork ribs?!) I can find ham
hocks but I've never looked for pigs feet, split or otherwise.
No, these are dry ribs, baked at 250F for three to four hours in a
lidded glass casserole. I always get "posole juice" from doing that.
Then I have to make posole or jam up the freezer with posole juice.
By the way, I have a new fridge with a bottom freezer and French doors.
The outside is stainless steel. That design is all the rage now.
It SUCKS! I want my old fridge back!
leo
On Tue, 6 May 2025 18:16:04 -0000 (UTC), Cindy Hamilton
<[email protected]> wrote:
On 2025-05-06, Bruce <[email protected]d> wrote:
On Tue, 6 May 2025 09:19:59 -0000 (UTC), Cindy Hamilton >>><[email protected]> wrote:
What sucks about it? I've had one for more than a decade and I
like it. The produce drawers are at waist level, which is very >>>>convenient.
A Dutch TV identity loves his old appliances. When he runs his 25 year
old washing machine, he often sits next to it and has a coffee and a
think.
My grandmother had a bottom-freezer fridge (but without French doors).
It was deficient in that there was no convenient drawer in the freezer;
you had to kneel down and rummage, then get up with your selection.
It was easy for me at the time, but my grandmother -- not so much.
I wonder why she didn't replace it. They certainly had the money.
She must have gotten attached to it. I have that with cars. I'll only
get rid of them if there's absolutely no alternative.
On 2025-05-06, Leonard Blaisdell <[email protected]> wrote:
By the way, I have a new fridge with a bottom freezer and French doors.
The outside is stainless steel. That design is all the rage now.
It SUCKS! I want my old fridge back!
What sucks about it? I've had one for more than a decade and I
like it. The produce drawers are at waist level, which is very
convenient.
On 2025-05-06, Cindy Hamilton <[email protected]> wrote:
On 2025-05-06, Leonard Blaisdell <[email protected]> wrote:
By the way, I have a new fridge with a bottom freezer and French doors.
The outside is stainless steel. That design is all the rage now.
It SUCKS! I want my old fridge back!
What sucks about it? I've had one for more than a decade and I
like it. The produce drawers are at waist level, which is very
convenient.
The fridge part is long and narrow. The freezer is a four sided box on
the bottom. Old dog...
On 2025-05-06, Cindy Hamilton <[email protected]> wrote:
On 2025-05-06, Leonard Blaisdell <[email protected]> wrote:
By the way, I have a new fridge with a bottom freezer and French doors.
The outside is stainless steel. That design is all the rage now.
It SUCKS! I want my old fridge back!
What sucks about it? I've had one for more than a decade and I
like it. The produce drawers are at waist level, which is very
convenient.
The fridge part is long and narrow. The freezer is a four sided box on
the bottom. Old dog...
On 2025-05-08, Leonard Blaisdell <[email protected]> wrote:
The fridge part is long and narrow. The freezer is a four sided box on
the bottom. Old dog...
Doesn't the freezer have a drawer you can pull out?
What make and model did you get?
On 2025-05-09, Cindy Hamilton <[email protected]> wrote:
On 2025-05-08, Leonard Blaisdell <[email protected]> wrote:
The fridge part is long and narrow. The freezer is a four sided box on
the bottom. Old dog...
Doesn't the freezer have a drawer you can pull out?
Yes. <https://postimg.cc/Z9kVxT68>
What make and model did you get?
LG. The model number is too long to remember on the trip from the fridge
to the computer. :) Again, old dog...
On 2025-05-09, Cindy Hamilton <[email protected]> wrote:
On 2025-05-08, Leonard Blaisdell <[email protected]> wrote:
The fridge part is long and narrow. The freezer is a four sided box on
the bottom. Old dog...
Doesn't the freezer have a drawer you can pull out?
Yes. <https://postimg.cc/Z9kVxT68>
What make and model did you get?
LG. The model number is too long to remember on the trip from the fridge
to the computer. :) Again, old dog...
We did not hook up the ice maker and make ice the old fashioned way,
then dump it into the mammoth ice holder.
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