easy salad

sharifah said:

Quoted message said:

In other time, i must write the recipes more detail and correctly. Thank you, because advice me.

For this kind of recipe exact quantities are not necessary because
it's the combination of ingredients that is interesting. I am curious
about what kind of chilies you use for this salad. Are they hot or
mild? -aem

Omelet said:

It's an 8.5 lb. joint roast...

I'm still baffled by this piece of mystery meat, which is why I
offered no siggestions.

I'm gonna guess that it's a pork picnic from your description.

-sw

On Sun, 02 Sep 2007 11:30:21 -0500, Omelet <[email hidden]>

Quoted message said:

It's an 8.5 lb. joint roast...

Joint? Which joint? You mean like a knee joint?

--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

Omelet said:

In article <[email hidden]>,

Steve Wertz said:

Omelet said:

Plans for Labor day:

One monster bone in pork roast with

Pork roast? What KIND of pork roast? ;-)

-sw

Oh shut up. ;-)

I did some googling AND called the meat dept. at the store.
It's going in at 350 to be checked at 4 hours...

Soon's I herb it up and take pics.

It's an 8.5 lb. joint roast...

How many people are you feeding Om?

Steve Wertz said:

On Sun, 02 Sep 2007 11:30:21 -0500, Omelet wrote:

Quoted message said:

Quoted message said:

It's an 8.5 lb. joint roast...

Quoted message said:

I'm still baffled by this piece of mystery meat, which is why I
offered no siggestions.

Quoted message said:

I'm gonna guess that it's a pork picnic from your description.

In British English "joint" is one of several cuts of beef
used for roasting, including topside, brisket, silverside,
and carvery rib. But the term is not used for pork that
I know of.

Steve

In article <[email hidden]>,

Steve Wertz said:

Omelet said:

It's an 8.5 lb. joint roast...

I'm still baffled by this piece of mystery meat, which is why I
offered no siggestions.

I'm gonna guess that it's a pork picnic from your description.

-sw

You can view the pics later. ;-)

I called HEB and got advice from the meat dept.
That is where I bought it.

It's in at 350 for 4 hours, then will be checked.
2 hours and 47 minutes to go.
--
Peace, Om

Remove _ to validate e-mails.

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

In article said:

On Sun, 02 Sep 2007 11:30:21 -0500, Omelet <[email hidden]>

Quoted message said:

It's an 8.5 lb. joint roast...

Joint? Which joint? You mean like a knee joint?

Forequarter. I thought it was rump. I was wrong.
It has a Humerus, radius and Ulna. No blade.
--
Peace, Om

Remove _ to validate e-mails.

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

In article <[email hidden]>, "Ophelia" <[email hidden]>

Quoted message said:

Omelet said:

In article <[email hidden]>,

Steve Wertz said:

On Sun, 02 Sep 2007 08:58:24 -0500, Omelet wrote:

> Plans for Labor day:
>
> One monster bone in pork roast with

Pork roast? What KIND of pork roast? ;-)

-sw

Oh shut up. ;-)

I did some googling AND called the meat dept. at the store.
It's going in at 350 to be checked at 4 hours...

Soon's I herb it up and take pics.

It's an 8.5 lb. joint roast...

How many people are you feeding Om?

6. Me, dad, my sister and BIL and the two rug rats. (Nephews).
--
Peace, Om

Remove _ to validate e-mails.

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

Omelet said:

In article <[email hidden]>, sf wrote:

Quoted message said:

Quoted message said:

Joint? Which joint? You mean like a knee joint?

Quoted message said:

Forequarter. I thought it was rump. I was wrong.
It has a Humerus, radius and Ulna. No blade.

Nice. I'll be interested to know how this turns out.

Steve

In article <[email hidden]>,

(Steve Pope) said:

Omelet said:

In article <[email hidden]>, sf wrote:

Quoted message said:

Quoted message said:

Joint? Which joint? You mean like a knee joint?

Quoted message said:

Forequarter. I thought it was rump. I was wrong.
It has a Humerus, radius and Ulna. No blade.

Nice. I'll be interested to know how this turns out.

Steve

I'm taking pics. :-)

Looks good so far.
I just took the carrots out and put in a colander of Broccoli. I'll take
that out and put the mushrooms in to roast for the final hour.

Other than Turkeys, I've never roasted a hunk of meat this large before.
--
Peace, Om

Remove _ to validate e-mails.

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

sf said:

On Sun, 02 Sep 2007 11:30:21 -0500, Omelet <[email hidden]>

Quoted message said:

It's an 8.5 lb. joint roast...

Joint? Which joint? You mean like a knee joint?

Oi! It better not be one of mine!

O who has had two knee replacements <G>

Omelet said:

In article <[email hidden]>, "Ophelia"

Quoted message said:

Omelet said:

In article <[email hidden]>,
Steve Wertz <[email hidden]> wrote:

> On Sun, 02 Sep 2007 08:58:24 -0500, Omelet wrote:
>
>> Plans for Labor day:
>>
>> One monster bone in pork roast with
>
> Pork roast? What KIND of pork roast? ;-)
>
> -sw

Oh shut up. ;-)

I did some googling AND called the meat dept. at the store.
It's going in at 350 to be checked at 4 hours...

Soon's I herb it up and take pics.

It's an 8.5 lb. joint roast...

How many people are you feeding Om?

6. Me, dad, my sister and BIL and the two rug rats. (Nephews).

Ok🙂 Enjoy🙂

Steve Pope said:

Steve Wertz said:

On Sun, 02 Sep 2007 11:30:21 -0500, Omelet wrote:

Quoted message said:

Quoted message said:

It's an 8.5 lb. joint roast...

Quoted message said:

I'm still baffled by this piece of mystery meat, which is why I
offered no siggestions.

Quoted message said:

I'm gonna guess that it's a pork picnic from your description.

In British English "joint" is one of several cuts of beef
used for roasting, including topside, brisket, silverside,
and carvery rib. But the term is not used for pork that
I know of.

It is Steve🙂 You are quite right about all the rest🙂

A joint is really just a lump of meat as opposed to bits cut off such as
chops, steaks etc.

Omelet said:

In article said:

On Sun, 02 Sep 2007 11:30:21 -0500, Omelet <[email hidden]>

Quoted message said:

It's an 8.5 lb. joint roast...

Joint? Which joint? You mean like a knee joint?

Forequarter. I thought it was rump. I was wrong.
It has a Humerus, radius and Ulna. No blade.

I think the forequarter has much more flavour than other parts.

Ophelia said:

Steve Pope wrote:

Quoted message said:

Quoted message said:

In British English "joint" is one of several cuts of beef
used for roasting, including topside, brisket, silverside,
and carvery rib. But the term is not used for pork that
I know of.

Quoted message said:

It is Steve🙂 You are quite right about all the rest🙂

A joint is really just a lump of meat as opposed to bits cut off such as
chops, steaks etc.

Thanks, that explains things. 😉

Steve

In article <[email hidden]>, "Ophelia" <[email hidden]>

Quoted message said:

Omelet said:

In article <[email hidden]>, "Ophelia"

Quoted message said:

Omelet wrote:
> In article <[email hidden]>,
> Steve Wertz <[email hidden]> wrote:
>
>> On Sun, 02 Sep 2007 08:58:24 -0500, Omelet wrote:
>>
>>> Plans for Labor day:
>>>
>>> One monster bone in pork roast with
>>
>> Pork roast? What KIND of pork roast? ;-)
>>
>> -sw
>
> Oh shut up. ;-)
>
> I did some googling AND called the meat dept. at the store.
> It's going in at 350 to be checked at 4 hours...
>
> Soon's I herb it up and take pics.
>
> It's an 8.5 lb. joint roast...

How many people are you feeding Om?

6. Me, dad, my sister and BIL and the two rug rats. (Nephews).

Ok🙂 Enjoy🙂

Pics to follow later!

It smells really good with all the garlic and herbs.
--
Peace, Om

Remove _ to validate e-mails.

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

Omelet said:

Quoted message said:

Ok🙂 Enjoy🙂

Pics to follow later!

It smells really good with all the garlic and herbs.

Mmmmmmmm I can't wait for the pics🙂)

In article <[email hidden]>, "Ophelia" <[email hidden]>

Quoted message said:

Omelet said:

In article said:

On Sun, 02 Sep 2007 11:30:21 -0500, Omelet <[email hidden]>
wrote:

> It's an 8.5 lb. joint roast...

Joint? Which joint? You mean like a knee joint?

Forequarter. I thought it was rump. I was wrong.
It has a Humerus, radius and Ulna. No blade.

I think the forequarter has much more flavour than other parts.

I am looking forward to it!

1 hour, 12 minutes to go, but I also have to let it rest for a bit.

I've not done a garlic pork roast in quite some time.
--
Peace, Om

Remove _ to validate e-mails.

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

aem said:

sharifah said:

Quoted message said:

In other time, i must write the recipes more detail and correctly. Thank you, because advice me.

For this kind of recipe exact quantities are not necessary because
it's the combination of ingredients that is interesting. I am curious
about what kind of chilies you use for this salad. Are they hot or
mild? -aem

Quoted message said:

You can use a hot or mild, but in my country, we use a hot chili. It's up to you, if you like spicy, you can put more chilis.

In article said:

sharifah said...

Quoted message said:

Hi!

My name is Sharifah, and I'm from Malaysia. I have been interested in
cooking methods since i graduated from high school.

Now i want to introduce my cooking method.

Ingredients:

Pineapple
Cucumber
Onions
Chilies
Salt
Sugar

First, cut into slice the pineapple, cucumber, onions, chilies. Than
put this in the bowl and a mix a little bit of salt and sugar, after
that stir together around 5 minute.

It ready to serve.

These are easy food to make. You can cook easily.

You must seriously consider learning how to write a recipe correctly.

It looks fine to me. I understood what needed to be done.

Miche

--
In the monastery office --
Before enlightenment: fetch mail, shuffle paper
After enlightenment: fetch mail, shuffle paper