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Cooking with LMNO

Started by LMNO, October 08, 2008, 01:05:48 PM

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Darth Cupcake

#120
October 22, 2008, 04:17:42 PM
LMNO, it appears you know how to pork.

I have to admit, I'm not usually one for it, but you really make me want your meat.
Be the trouble you want to see in the world.

LMNO

#121
October 22, 2008, 04:27:23 PM
:lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo::lmnuendo:

Suu

#122
October 22, 2008, 05:22:30 PM
I fucking LOVE cauliflower.  :fap:
Sovereign Episkopos-Princess Kaousuu; Esq., Battle Nun, Bene Gesserit.
Our Lady of Perpetual Confusion; 1st Church of Discordia

"Add a dab of lavender to milk, leave town with an orange, and pretend you're laughing at it."

Jasper

#123
October 22, 2008, 05:49:21 PM
I'll have to try a few of LMNO's techniques soon.  This thread has been educational!

Dysfunctional Cunt

#124
October 22, 2008, 07:43:03 PM
I made the Kale soup last night, only change was I used a combination of regular and turkey sausage.  Otherwise I did the same! 

IT WAS AWESOMENESS!!! 

KIDS LOVED!!!!

:mittens: to LMNO!!!!

LMNO

#125
October 22, 2008, 07:49:03 PM
:thanks:

East Coast Hustle

#126
October 22, 2008, 08:17:55 PM
Quote from: LMNO on October 22, 2008, 12:49:05 PM
Boneless pork chops, pounded out, salt and ground cumin.


:x
Rabid Colostomy Hole Jammer of the Coming Apocalypse™

The Devil is in the details; God is in the nuance.


Some yahoo yelled at me, saying 'GIVE ME LIBERTY OR GIVE ME DEATH', and I thought, "I'm feeling generous today.  Why not BOTH?"

LMNO

#127
October 22, 2008, 08:25:57 PM
Ok, what's wrong with that?

It's common in quite a lot of cuisines.

BADGE OF HONOR

#128
October 22, 2008, 08:28:25 PM
ECH is not happy unless he is criticizing someone's technique.
The Jerk On Bike rolled his eyes and tossed the waffle back over his shoulder--before it struck the ground, a stout, disconcertingly monkey-like dog sprang into the air and snatched it, and began to masticate it--literally--for the sound it made was like a homonculus squatting on the floor muttering "masticate masticate masticate".

East Coast Hustle

#129
October 22, 2008, 08:31:48 PM
Quote from: LMNO on October 22, 2008, 08:25:57 PM
Ok, what's wrong with that?

It's common in quite a lot of cuisines.

yeah, but usually with off-cuts that tend to be sliced along the grain instead of across it. Chicken thigh cutlets, veal leg slices, etc.

pounding out a boneless pork chop (we'll leave the general condemnation of boneless cuts of meat for which comparable bone-in cuts exist for another day) is analogous to pounding out a medallion of beef tenderloin.

and Badger, I am operating under the assumption that my input as someone who deals with food professionally is wanted by someone who loves food and cooking. My contrarian nature causes me to be snarky about it but it is well-meant.
Rabid Colostomy Hole Jammer of the Coming Apocalypse™

The Devil is in the details; God is in the nuance.


Some yahoo yelled at me, saying 'GIVE ME LIBERTY OR GIVE ME DEATH', and I thought, "I'm feeling generous today.  Why not BOTH?"

LMNO

#130
October 22, 2008, 08:36:11 PM
Ok, point taken.  I can see that this dish could have its origins in so-called "rustic" cuisine, where'd they be using off-cuts. 

Takes a bit more technique to cook up a 1.5" chop without charring the outside, or leaving the inside raw, though. 

BADGE OF HONOR

#131
October 22, 2008, 08:38:57 PM
No offense meant, ECH.
The Jerk On Bike rolled his eyes and tossed the waffle back over his shoulder--before it struck the ground, a stout, disconcertingly monkey-like dog sprang into the air and snatched it, and began to masticate it--literally--for the sound it made was like a homonculus squatting on the floor muttering "masticate masticate masticate".

East Coast Hustle

#132
October 22, 2008, 08:42:07 PM
Quote from: LMNO on October 22, 2008, 08:36:11 PM
Ok, point taken.  I can see that this dish could have its origins in so-called "rustic" cuisine, where'd they be using off-cuts. 

Takes a bit more technique to cook up a 1.5" chop without charring the outside, or leaving the inside raw, though. 

yeah, it sounds more like a scallopini recipe than anything else. I love scallopini.

also, the technique you speak of is known as "finishing it in the oven".  :wink:
Rabid Colostomy Hole Jammer of the Coming Apocalypse™

The Devil is in the details; God is in the nuance.


Some yahoo yelled at me, saying 'GIVE ME LIBERTY OR GIVE ME DEATH', and I thought, "I'm feeling generous today.  Why not BOTH?"

LMNO

#133
October 22, 2008, 08:47:13 PM
My kingdom for a Salamander...

East Coast Hustle

#134
October 22, 2008, 08:55:32 PM
yeah, I don't even like cooking at home where I have no deep fryers, no charbroiler, no convection oven, no pizza oven, and no zillion-BTU garland broiler.
Rabid Colostomy Hole Jammer of the Coming Apocalypse™

The Devil is in the details; God is in the nuance.


Some yahoo yelled at me, saying 'GIVE ME LIBERTY OR GIVE ME DEATH', and I thought, "I'm feeling generous today.  Why not BOTH?"
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