On 11/18/2014 6:47 PM, Mr. Luddite wrote:
On 11/18/2014 6:17 PM, Califbill wrote:
wrote:
On Tue, 18 Nov 2014 12:01:14 -0500, "Mr. Luddite"
wrote:


On 11/18/14 11:15 AM, Poco Loco wrote:

When I kill an animal or bird, TOAD, I eat it for dinner that
night or
the next. If I didn't eat it for dinner, I'd be hungry that night.
Therefore I'm a subsistence hunter.


Or, you could hop on the 'guzi and run down to the supermarket to buy a
nice, thick steak.



My preference ;-)

Thick pork chop, better.



I go along with that. Not overcooked though. Too often chops are
overcooked and dried out.



Just did one of my old fall backs the other night. I take a pork loin
(say 8" long) and a good filet knife and I slice it in a spiral like a
jelly roll to the center and lay it out on the cutting board so I have a
flat rectangle. Sprinkle on a bit of salt and pepper then I lay a layer
of cheese down, followed by a layer of browned crumbled sausage (about a
half pound), and then a layer of spinach leaves. Then I roll the thing
back up into a roast (like I said, it looks like a jelly roll) and tie
it up with cotton butchers string and put it in the oven uncovered in a
glass pan at 350 degrees.. I forget how long, I just watch the meat
thermometer.. Sometimes I lay bacon strips over the top, but others I
rub salt and pepper and bread crumbs then sprinkle with balsamic vinegar
before I put it in the oven... Sorry, just thought I would pass that
along. Also, I have used broccoli instead of spinach, all is good... go
heavy on the greens, it's a great stick to your ribs meal....