Subj : Re: Founders
To : Jim Weller
From : Dave Drum
Date : Sun Jul 24 2022 06:01:10
-=> JIM WELLER wrote to DAVE DRUM <=-
DD> Errrrmmmmm, Jack Daniels should be Jack Daniel. (My turn to be
DD> pedantic)
JW> Indeed. My brain knew that but my fingers have a mind of their
JW> own!
DD> Auto makers ... All large monuments to the ego.
JW> You can add Olds and Buick to that list. Probably plenty more if I
JW> think about it as bit.
Very much so - including Honda, Morris (as in Morris Garage/MG), etc.
JW> This is very much like the old Cornish lamb, apple and onion
JW> pie recipe from my Cornish great aunt Ellen. This one is also a bit
JW> vague on the spicing!
JW> Cut pork into small pieces. Sprinkle with salt and pepper. If sage
JW> is liked sprinkle over two teaspoonfuls. Slice apple and onion
What's vague? S&P and optional sage seems pretty specific to me. I
prefer oregano over sage with pork. But, that's me.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pork Souvlaki
Categories: Pork, Herbs, Citrus, Bbq
Yield: 6 Servings
1 tb Extra virgin olive oil
1 tb Fresh squeezed lemon juice
1 ts Dried oregano; divided
1 ts Kosher salt; divided
2 pn Fresh ground pepper;
- divided
2 lb Boneless pork loin; trimmed
- in 1" cubes
12 Skewers
HEAT grill or broiler to high.
WHISK together oil, lemon juice, 1/2 teaspoon of the
oregano, 1/2 teaspoon of the salt, and a pinch of the
pepper in small bowl and set aside. Thread pork cubes
onto 12 skewers (if using wooden skewers, soak them in
water 30 minutes beforehand). Sprinkle skewers with
remaining 1/2 teaspoon oregano, 1/2 teaspoon salt, and
a pinch of pepper.
GRILL souvlaki 8 to 10 minutes, turning occasionally,
until browned and just cooked through. Remove from heat
and brush generously with oil mixture on all sides.
Occasionally, on a busy night at the restaurant, I'd be
charged with cooking these kebabs. To keep the coals
hot, we'd give them sporadic blasts with a hair dryer.
By: Lia Huber
RECIPE FROM:
https://www.prevention.com
Uncle Dirty Dave's Archives
MMMMM
... No rules! So long as your soup is soup-like you're OK.
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