Dinner last night

In article <[email hidden]>,

kilikini said:

A neighbor friend of ours brought over some zucchini and yellow squash the
other day. He does some auto work for a produce guy and the produce guy
drops off cases of free veggies to him. He can't eat it all so we ended up
with 2 zucchini, about 5 yellow squash and 4 sweet onions.

So, I finely chopped up some garlic, added a couple of pats of butter to the
pan, diced up one zucchini and 2 yellow squash, sauteed them in the garlic
and butter and tossed some shredded romano on the top.

I've made this before, several times, but somehow this just seemed better
than usual. My husband ate 3 servings of the veggies and I had one small
bowl. (He also had a roasted garlic beef heart and fresh green beens
sauteed in garlic, ginger, shoyu and sesame oil.)

Here's a pic of his first plate: http://i8.tinypic.com/5ylecd4.jpg (Let's
hope this works out. Why does tiny pic keep messing with the file
structure?)

kili

'Cos they can? <G>

That link worked for me! :-)

But I'd already seed it on abf!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

"kilikini" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

A neighbor friend of ours brought over some zucchini and yellow squash
the other day. He does some auto work for a produce guy and the
produce guy drops off cases of free veggies to him. He can't eat it
all so we ended up with 2 zucchini, about 5 yellow squash and 4 sweet
onions.

So, I finely chopped up some garlic, added a couple of pats of butter
to the pan, diced up one zucchini and 2 yellow squash, sauteed them in
the garlic and butter and tossed some shredded romano on the top.

I've made this before, several times, but somehow this just seemed
better than usual. My husband ate 3 servings of the veggies and I had
one small bowl. (He also had a roasted garlic beef heart and fresh
green beens sauteed in garlic, ginger, shoyu and sesame oil.)

Kili, is that the beef heart in there??

I've never actually seen anyone, or heard of anyone, who actually uses
beef hearts.

I buy them all the time for my pooch.

But then again.......... I used to buy her lamb shanks till some Pommy
git started sprouting on a TV cooking show that they were the ducks guts
for slow cooked food and the price per kg went up about 500%!!

Quoted message said:

Here's a pic of his first plate: http://i8.tinypic.com/5ylecd4.jpg
(Let's hope this works out. Why does tiny pic keep messing with the
file structure?)

Because they are utter, *utter*, [censored]!!!

--
Peter Lucas
Brisbane
Australia

ACHTUNG! ALLES LOOKENSPEEPERS! Das computermachine ist nicht fuer
gefingerpoken und mittengrabben. Ist easy schnappen der springenwerk,
blowenfusen und poppencorken mit spitzensparken. Ist nicht fuer gewerken
bei das dumpkopfen. Das rubbernecken sichtseeren keepen das cotten-
pickenen hans in das pockets muss; relaxen und watchen das
blinkenlichten

kilikini said:

Here's a pic of his first plate: http://i8.tinypic.com/5ylecd4.jpg (Let's
hope this works out. Why does tiny pic keep messing with the file
structure?)

kili

Looks delicious, the green beans sounded pretty good, too (fresh green
beens sauteed in garlic, ginger, shoyu and sesame oil).

For convenience, I purchased a jar of minced ginger. It helps when you
want ginger right now, but you do not have any.

Becca

PeterL said:

"kilikini" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

A neighbor friend of ours brought over some zucchini and yellow
squash the other day. He does some auto work for a produce guy and
the produce guy drops off cases of free veggies to him. He can't
eat it all so we ended up with 2 zucchini, about 5 yellow squash and
4 sweet onions.

So, I finely chopped up some garlic, added a couple of pats of butter
to the pan, diced up one zucchini and 2 yellow squash, sauteed them
in the garlic and butter and tossed some shredded romano on the top.

I've made this before, several times, but somehow this just seemed
better than usual. My husband ate 3 servings of the veggies and I
had one small bowl. (He also had a roasted garlic beef heart and
fresh green beens sauteed in garlic, ginger, shoyu and sesame oil.)

Kili, is that the beef heart in there??

I've never actually seen anyone, or heard of anyone, who actually uses
beef hearts.

I buy them all the time for my pooch.

It's a real beef heart. TFM® found an entire one and he was excited;
normally you find them already sliced. So he roasted it and I made the side
dishes. I wouldn't touch the heart. (Ick.)

kili

Becca said:

kilikini said:

Here's a pic of his first plate: http://i8.tinypic.com/5ylecd4.jpg
(Let's hope this works out. Why does tiny pic keep messing with the
file structure?)

kili

Looks delicious, the green beans sounded pretty good, too (fresh green
beens sauteed in garlic, ginger, shoyu and sesame oil).

For convenience, I purchased a jar of minced ginger. It helps when you
want ginger right now, but you do not have any.

Becca

I didn't know that there was jarred ginger, jarred garlic, yes. I'll have
to look for that; it would make life much easier! Thanks, Becca.

kili

kilikini said:

Becca said:

kilikini wrote:

snippady doo daw

Quoted message said:

Quoted message said:

For convenience, I purchased a jar of minced ginger. It helps when you
want ginger right now, but you do not have any.

Becca

I didn't know that there was jarred ginger, jarred garlic, yes. I'll have
to look for that; it would make life much easier! Thanks, Becca.

kili

kili,

You can also put fresh peeled ginger in a jar and cover with dry
sherry. It'll keep a long time that way. I always have some in the
door of the fridge.

Koko
---
http://kokoscorner.blogspot.com

"There is no love more sincere than the love of food"
George Bernard Shaw

kilikini said:

A neighbor friend of ours brought over some zucchini and yellow squash the
other day.  He does some auto work for a produce guy and the produce guy
drops off cases of free veggies to him.  He can't eat it all so we ended up
with 2 zucchini, about 5 yellow squash and 4 sweet onions.

So, I finely chopped up some garlic, added a couple of pats of butter to the
pan, diced up one zucchini and 2 yellow squash, sauteed them in the garlic
and butter and tossed some shredded romano on the top.

I've made this before, several times, but somehow this just seemed better
than usual.

This time it was free! LOL

Quoted message said:

Here's a pic of his first plate:  http://i8.tinypic.com/5ylecd4.jpg (Let's
hope this works out.  Why does tiny pic keep messing with the file
structure?)

Looks finger lickin' good... or in the south is that lip smackin'
good?

Sheldon

"kilikini" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Quoted message said:

Kili, is that the beef heart in there??

I've never actually seen anyone, or heard of anyone, who actually
uses beef hearts.

I buy them all the time for my pooch.

It's a real beef heart. TFM® found an entire one and he was excited;
normally you find them already sliced. So he roasted it and I made
the side dishes. I wouldn't touch the heart. (Ick.)

We get them in the pet food section of the supermarket here, either
whole or cut up for $4.99kg.

I take it the dark parts in there were blood residue??

I'm with you......... Ick!!

--
Peter Lucas
Brisbane
Australia

ACHTUNG! ALLES LOOKENSPEEPERS! Das computermachine ist nicht fuer
gefingerpoken und mittengrabben. Ist easy schnappen der springenwerk,
blowenfusen und poppencorken mit spitzensparken. Ist nicht fuer gewerken
bei das dumpkopfen. Das rubbernecken sichtseeren keepen das cotten-
pickenen hans in das pockets muss; relaxen und watchen das
blinkenlichten

PeterL said:

"kilikini" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Quoted message said:

Kili, is that the beef heart in there??

I've never actually seen anyone, or heard of anyone, who actually
uses beef hearts.

I buy them all the time for my pooch.

It's a real beef heart. TFM® found an entire one and he was excited;
normally you find them already sliced. So he roasted it and I made
the side dishes. I wouldn't touch the heart. (Ick.)

We get them in the pet food section of the supermarket here, either
whole or cut up for $4.99kg.

I take it the dark parts in there were blood residue??

I'm with you......... Ick!!

Nah, he used dark mushroom flavored shoyu on the hearts. He went to my
(ahem) FAVORITE dreaded meat store to find it the heart. He loves him. I
can't believe I kiss that mouth.

kili

Koko said:

kilikini said:

Becca said:

kilikini wrote:

snippady doo daw

Quoted message said:

Quoted message said:

For convenience, I purchased a jar of minced ginger. It helps when
you want ginger right now, but you do not have any.

Becca

I didn't know that there was jarred ginger, jarred garlic, yes.
I'll have to look for that; it would make life much easier! Thanks,
Becca.

kili

kili,

You can also put fresh peeled ginger in a jar and cover with dry
sherry. It'll keep a long time that way. I always have some in the
door of the fridge.

Koko

That's a good idea, Koko. I always have dry sherry on hand for cooking.

kili

Sheldon said:

kilikini said:

A neighbor friend of ours brought over some zucchini and yellow
squash the other day. He does some auto work for a produce guy and
the produce guy drops off cases of free veggies to him. He can't eat
it all so we ended up with 2 zucchini, about 5 yellow squash and 4
sweet onions.

So, I finely chopped up some garlic, added a couple of pats of
butter to the pan, diced up one zucchini and 2 yellow squash,
sauteed them in the garlic and butter and tossed some shredded
romano on the top.

I've made this before, several times, but somehow this just seemed
better than usual.

This time it was free! LOL

Free is always good, isn't it? Our neighbor dropped off some corn tonight.
I'm thinking corn on the cob for part of the menu tomorrow. :~)

Quoted message said:

Quoted message said:

Here's a pic of his first plate:
http://i8.tinypic.com/5ylecd4.jpg(Let's hope this works out. Why
does tiny pic keep messing with the file structure?)

Looks finger lickin' good... or in the south is that lip smackin'
good?

Sheldon

In the South, it isn't good until grease runs down your chin and you can
wipe it off with your arm. I think napkins are non-existant.

kili

"kilikini" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

PeterL said:

"kilikini" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

> Kili, is that the beef heart in there??
>
> I've never actually seen anyone, or heard of anyone, who actually
> uses beef hearts.
>
> I buy them all the time for my pooch.
>
>

It's a real beef heart. TFM® found an entire one and he was
excited; normally you find them already sliced. So he roasted it
and I made the side dishes. I wouldn't touch the heart. (Ick.)

We get them in the pet food section of the supermarket here, either
whole or cut up for $4.99kg.

I take it the dark parts in there were blood residue??

I'm with you......... Ick!!

Nah, he used dark mushroom flavored shoyu on the hearts. He went to
my (ahem) FAVORITE dreaded meat store to find it the heart. He loves
him. I can't believe I kiss that mouth.

LOL!!! Next time he eats it, just sit there and go "Woof"!! ;-)

--
Peter Lucas
Brisbane
Australia

ACHTUNG! ALLES LOOKENSPEEPERS! Das computermachine ist nicht fuer
gefingerpoken und mittengrabben. Ist easy schnappen der springenwerk,
blowenfusen und poppencorken mit spitzensparken. Ist nicht fuer gewerken
bei das dumpkopfen. Das rubbernecken sichtseeren keepen das cotten-
pickenen hans in das pockets muss; relaxen und watchen das
blinkenlichten

none <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I've never seen beef heart, but it looks a lot "meatier" than I had
imagined. I had visualized something like a tomato with the seeds
removed - Only made of meat. Thin walls, lots of empty inside...
Now, if it isn't as tough and chewy as I suspect it is, I might actually
try it some day.

Apparently, over here, it's a hit with some ethnic minorities who stuff
them and bake them. The beef hearts are quite meaty........ which is why my
pooch loves them :-)

--
Peter Lucas
Brisbane
Australia

ACHTUNG! ALLES LOOKENSPEEPERS! Das computermachine ist nicht fuer
gefingerpoken und mittengrabben. Ist easy schnappen der springenwerk,
blowenfusen und poppencorken mit spitzensparken. Ist nicht fuer gewerken
bei das dumpkopfen. Das rubbernecken sichtseeren keepen das cotten-
pickenen hans in das pockets muss; relaxen und watchen das
blinkenlichten

"kilikini" <[email hidden]> wrote in news:4645167c$0$4705
[email hidden]:

Quoted message said:

Koko said:

kilikini said:

Becca wrote:
> kilikini wrote:

snippady doo daw

Quoted message said:

> For convenience, I purchased a jar of minced ginger. It helps when
> you want ginger right now, but you do not have any.
>
> Becca

I didn't know that there was jarred ginger, jarred garlic, yes.
I'll have to look for that; it would make life much easier! Thanks,
Becca.

kili

kili,

You can also put fresh peeled ginger in a jar and cover with dry
sherry. It'll keep a long time that way. I always have some in the
door of the fridge.

Koko

That's a good idea, Koko. I always have dry sherry on hand for

cooking.

Quoted message said:

With that method, once you've finished with the ginger, you drink the
sherry :-)

The ginger residue is good for you, and the sherry has it's own health
benefits :-)

--
Peter Lucas
Brisbane
Australia

ACHTUNG! ALLES LOOKENSPEEPERS! Das computermachine ist nicht fuer
gefingerpoken und mittengrabben. Ist easy schnappen der springenwerk,
blowenfusen und poppencorken mit spitzensparken. Ist nicht fuer gewerken
bei das dumpkopfen. Das rubbernecken sichtseeren keepen das cotten-
pickenen hans in das pockets muss; relaxen und watchen das
blinkenlichten

I've never seen beef heart, but it looks a lot "meatier" than I had
imagined. I had visualized something like a tomato with the seeds
removed - Only made of meat. Thin walls, lots of empty inside...
Now, if it isn't as tough and chewy as I suspect it is, I might actually
try it some day.

none said:

I've never seen beef heart, but it looks a lot "meatier" than I had
imagined. I had visualized something like a tomato with the seeds
removed - Only made of meat. Thin walls, lots of empty inside...
Now, if it isn't as tough and chewy as I suspect it is, I might
actually try it some day.

I don't eat it, but it's actually tender. My husband can cut it with a
fork. He loves the heck out of the stuff. If you have the nerve to try
organ meat, I would suggest this. It's VERY lean, but is very juicy.

kili

On Sat, 12 May 2007 03:31:51 +0200 (CEST), PeterL
<[email hidden]> wrote:

one snippy snippy

Quoted message said:

With that method, once you've finished with the ginger, you drink the
sherry :-)

The ginger residue is good for you, and the sherry has it's own health
benefits :-)

I'm all for better health.

Koko
---
http://kokoscorner.blogspot.com

"There is no love more sincere than the love of food"
George Bernard Shaw

none said:

I've never seen beef heart, but it looks a lot "meatier" than I had
imagined. I had visualized something like a tomato with the seeds
removed - Only made of meat. Thin walls, lots of empty inside...
Now, if it isn't as tough and chewy as I suspect it is, I might actually
try it some day.

If you want to make low-fat chili, beef heart is a very good choice for the
meat. (Venison is another good choice.)

Bob

kilikini said:

I didn't know that there was jarred ginger, jarred garlic, yes. I'll
have to look for that; it would make life much easier! Thanks,
Becca.

kili

The minced ginger is in a small jar, I bought it at an Asian market. It
has been convenient, but after I empty the jar, I may try Koko's method
of storing fresh, peeled ginger in sherry. Thanks Koko.

Becca