Food Chat thread - for general convo by food forum regulars (freezing, tomato)

[Nomadicus]

Originally Posted by debey

I thought I was defrosting pork chops, to throw on the grill, for lunch. Turn's out I defrosted NY Strips.....I gotta mark packages better, when I "home butcher".......

I suppose you could have a major problem keeping the elk, venison, beef, and pork labeled correctly...I would like to have a problem like that.

[kshe95girl]

anybody have any good recipes for pan seared scallops? Trying to figure out what to do with these beauties!

[SATX56]

Originally Posted by CoastalMaine

I just *know* you couldn't keep your eyes off her diamonds!!!!!!!

What diamonds??

Originally Posted by Katsmeeyow

Because of her Kosher dills?

Coastal calls 'em pigeons.

[CoastalMaine]

Originally Posted by kshe95girl

anybody have any good recipes for pan seared scallops? Trying to figure out what to do with these beauties!

I have one done in orange juice... very light, but tasty, if you'd like.

[kshe95girl]

Originally Posted by CoastalMaine

I have one done in orange juice... very light, but tasty, if you'd like.

I just bought some fresh squeezed juice from my fave roadside stand, expensive, but sooooooo worth it!
Please share the recipe, I am intrigued!

[Nomadicus]

I had great BBQ pork dinner even if me wife did come home and find me napping with Mary Jane.

[debey]

Originally Posted by Nomadicus

I suppose you could have a major problem keeping the elk, venison, beef, and pork labeled correctly...I would like to have a problem like that.

all our venison I trim & bone, myself. Then, we have solomi making parties. It's a social event.....We have found a butcher shop, that only processes wild game, about 100 miles from here. They make venison bacon, that is awesome, as well as pepper sticks. Between Mr.Debey, DD & SIL, someone will usually fill one tag, to take to the butchershop, and we split the product, & the price.
When we butcher beef, it normally goes to a butcher shop. But occasionallly I will buy a beef loin, or a rib roll, and cut into steaks, to "stretch" our farm beef. (And have a steak cook out, using "town" meat. LOL....)
If we buy a butcher pig, it goes to a different butcher shop than the beef, so the packaging is a little different. But I buy a lot of pork loins, & cut into boneless chops & freeze, so *that* is when the mix up can happen.
when I cut the loin, when I get to the dark end, (roast), that is the part we deep fry.

[Nomadicus]

I remember something about deep fried hams but been so long ago I have forgotten all the details.

[debey]

Originally Posted by Nomadicus

I remember something about deep fried hams but been so long ago I have forgotten all the details.

Deep-Fried Ham Recipe : Paula Deen : Food Network

[debey]