On 3/19/2017 12:47 PM, wrote:
On Sun, 19 Mar 2017 12:09:31 -0500, Muggles
wrote:

On 3/19/2017 11:40 AM, wrote:
On Sun, 19 Mar 2017 09:52:00 -0500, Muggles
wrote:

Ribeyes are pretty good, too, but I guess I prefer the bone in with the
t-bone cut. Pork chops are the same way. I prefer them with the
bone-in, too.

That is probably because bone in pork chops are usually rib or T bone
cuts. Boneless pork chops are usually sliced off of the loin and that
tends to dry out pretty fast if you just grill or fry them.
That tender part you like in a Tbone/Porterhouse is fillet mignon
(porterhouse being farther down that Tbone with a larger fillet part).
The larger part is New York Strip.


ahh! I didn't know that. I guess I'm a fan of fillet mignon!

These days you can buy a whole tenderloin for about $10 a pound. If
you slice that up into steaks, it makes a bunch. That is also what you
are supposed to be using for stroganoff and other things with thinly
sliced pieces of beef in sauce, You do not need to cook it as long (as
opposed to those recipes that have you braising chuck or sirloin tip
for 35-40 minutes)
I usually have a number of chunks in the freezer.


I used to eat much more beef, but have shied away from too much because
it's harder to digest these days, although it's a good excuse to have a
small glass of Merlot or Chardonnay with dinner! Seems the older I get
the less beef I eat and the more fish and chicken replace it.

--
Maggie

On Sun, 19 Mar 2017 13:02:55 -0500, Muggles
wrote:


I used to eat much more beef, but have shied away from too much because
it's harder to digest these days, although it's a good excuse to have a
small glass of Merlot or Chardonnay with dinner! Seems the older I get
the less beef I eat and the more fish and chicken replace it.

I am old enough to remember when fish was the cheap meat. Now it is
the expensive one. I still like a nice piece of fish tho. Mahi on the
grill is great. Be sure it is thawed and near room temp, Sear it on
both sides at high heat and let it rest a few minutes, It will be
cooked, juicy and tasty.

On 3/19/2017 1:15 PM, wrote:
On Sun, 19 Mar 2017 13:02:55 -0500, Muggles
wrote:


I used to eat much more beef, but have shied away from too much because
it's harder to digest these days, although it's a good excuse to have a
small glass of Merlot or Chardonnay with dinner! Seems the older I get
the less beef I eat and the more fish and chicken replace it.

I am old enough to remember when fish was the cheap meat. Now it is
the expensive one. I still like a nice piece of fish tho. Mahi on the
grill is great. Be sure it is thawed and near room temp, Sear it on
both sides at high heat and let it rest a few minutes, It will be
cooked, juicy and tasty.


mmmm! I've developed a taste for scallops, lately, too. Baked, though.
Haven't tried them grilled.

--
Maggie

On 03/19/2017 04:58 AM, Terry Coombs wrote:
I been to Mayfield ... my MIL lives in West Paducah . Got in-laws
scattered all over that part of Kentucky - did you see where the Harper ham
plant in Clinton burned down ?

No. Not something that would make the national news.

On 03/19/2017 12:15 PM, wrote:
I am old enough to remember when fish was the cheap meat. Now it is
the expensive one. I still like a nice piece of fish tho. Mahi on the
grill is great. Be sure it is thawed and near room temp, Sear it on
both sides at high heat and let it rest a few minutes, It will be
cooked, juicy and tasty.

I grew up in an area that was heavily Catholic in the days when fish on
Friday was the usual answer to meatless days. As you say, fish was cheap
and plentiful and there was even a market in town that was strictly for
fish. The restaurants had great fish specials too.

Also the fish on offer was cod, halibut, haddock, flounder, and so
forth, not species I've never heard of.

On Sun, 19 Mar 2017 12:54:50 -0400, Ed Pawlowski wrote:

On 3/19/2017 12:40 PM, wrote:
On Sun, 19 Mar 2017 09:52:00 -0500, Muggles
wrote:

Ribeyes are pretty good, too, but I guess I prefer the bone in with the
t-bone cut. Pork chops are the same way. I prefer them with the
bone-in, too.

That is probably because bone in pork chops are usually rib or T bone
cuts. Boneless pork chops are usually sliced off of the loin and that
tends to dry out pretty fast if you just grill or fry them.

The other problem with pork is that some people still think it has to be
cooked to a high temperature. Commercial pork today is nothing like
the fatty garbage fed pork of 50 years ago. Trichinosis has not been a
problem with commercial pork for decades. I cook loin to about 135.

+1 I've smoked turkeys for over 30 years outside. For maybe hundreds
of people over the years. One asked about the pink in the meat. A
few times I've explained that it is the "smoke ring" in the meat.
"Don't eat it if it looks ugly. Nobody ever got sick."

Smoked pork can look pink as if it is not well cooked. It's the smoke
ring, not raw meat. There is a fine line when meat hits the desired
temps or over done and tough.
--
'...we don't wanna bring our guns, but ready if it goes there -- Madison Rising

On Sun, 19 Mar 2017 13:48:53 -0500, Muggles
wrote:

On 3/19/2017 1:15 PM, wrote:
On Sun, 19 Mar 2017 13:02:55 -0500, Muggles
wrote:


I used to eat much more beef, but have shied away from too much because
it's harder to digest these days, although it's a good excuse to have a
small glass of Merlot or Chardonnay with dinner! Seems the older I get
the less beef I eat and the more fish and chicken replace it.

I am old enough to remember when fish was the cheap meat. Now it is
the expensive one. I still like a nice piece of fish tho. Mahi on the
grill is great. Be sure it is thawed and near room temp, Sear it on
both sides at high heat and let it rest a few minutes, It will be
cooked, juicy and tasty.


mmmm! I've developed a taste for scallops, lately, too. Baked, though.
Haven't tried them grilled.
scallops are good pan seared. Cast iron, real hot, bounce hem around
until they get a good sear all over. Spice sparingly.

On 3/19/2017 7:51 PM, wrote:

mmmm! I've developed a taste for scallops, lately, too. Baked, though.
Haven't tried them grilled.
scallops are good pan seared. Cast iron, real hot, bounce hem around
until they get a good sear all over. Spice sparingly.


I like to sear them in butter, then when done, remove the scallops, add
a tablespoon of orange juice concentrate and a glug of orange liquor to
make a sauce. Pour over the scallops.

On 3/19/2017 6:51 PM, wrote:
On Sun, 19 Mar 2017 13:48:53 -0500, Muggles
wrote:

On 3/19/2017 1:15 PM, wrote:
On Sun, 19 Mar 2017 13:02:55 -0500, Muggles
wrote:


I used to eat much more beef, but have shied away from too much because
it's harder to digest these days, although it's a good excuse to have a
small glass of Merlot or Chardonnay with dinner! Seems the older I get
the less beef I eat and the more fish and chicken replace it.

I am old enough to remember when fish was the cheap meat. Now it is
the expensive one. I still like a nice piece of fish tho. Mahi on the
grill is great. Be sure it is thawed and near room temp, Sear it on
both sides at high heat and let it rest a few minutes, It will be
cooked, juicy and tasty.


mmmm! I've developed a taste for scallops, lately, too. Baked, though.
Haven't tried them grilled.

scallops are good pan seared. Cast iron, real hot, bounce hem around
until they get a good sear all over. Spice sparingly.

Oh man! gotta have some scallops soon!



--
Maggie

On 3/19/2017 7:38 PM, Ed Pawlowski wrote:
On 3/19/2017 7:51 PM, wrote:

mmmm! I've developed a taste for scallops, lately, too. Baked, though.
Haven't tried them grilled.
scallops are good pan seared. Cast iron, real hot, bounce hem around
until they get a good sear all over. Spice sparingly.


I like to sear them in butter, then when done, remove the scallops, add
a tablespoon of orange juice concentrate and a glug of orange liquor to
make a sauce. Pour over the scallops.

oh boy, that sounds great!

--
Maggie