Huge New York Steaks

[VanIsle]

Tonight I'll be cooking up some pork sirloin boneless chops ('bout 3kg's of
them) and a few chicken breasts to fill out the pan. I use an electric frying
pan that measures 14"x18" and is about 3&1/2" deep with a heavy glass
lid.

I'll season with some coarse-ground back pepper & some SPIKE, and will
brown each side for a few minutes on each side in some olive oil, then I
add low-sodium chicken broth ('bout 3/4" deep), turn the pan down to 300F,
cover, and simmer (topping up the broth every 10 minutes or so) for another
45 minutes to an hour or so.

This will produce pork cuts that can be chewed with your tongue and the
roof of your mouth. Near the end of the cooking time, I'll toss on top of the
meat a bag of frozen broccoli & carrots and such, that'll steam in the juice
from the meat and the chicken broth. Maybe I'll chop up & toss in a yellow
bell pepper....maybe an orange one instead....maybe both.

I'm thinking some snow peas in there too, and a Caesar Salad on the side.

I'll do up a rice dish on the stove (A pack of "Fine Herb & Wild Rice" and
another of "Broccoli & Cheddar" flavoured rice, mixed together) that I'll
then just throw on top of the meat and veggies in the big pan to let those
flavours all mix together.

That's one pot (from the rice) and one electric pan to wash up later on. Easy.
I'll feed my Kids, Myself, my Dogs, whomever happens to stop by, and still
freeze a couple of meals for other times when I just don't feel like cooking.

(Oh yeah.....SPIKE. It's a mix of salt and sea salt crystals, special high flavour
yeast, hydrolyzed vegetable protein (from soybeans), mellow toasted onion,
onion powder, orange powder, soy flour, celery leaf powder, celery root powder,
garlic powder, dill, kelp, Indian curry, horseradish, ripe white pepper, orange and
lemon peel, summer savory, mustard flour, sweet green and red bell peppers,
parsley flakes, tarragon, rosehips, saffron mushroom powder, parsley powder,
spinach powder, tomato powder, sweet Hungarian paprika, celery powder,
cayenne pepper, plus a delightful herbal bouquet of the best oregano,
sweet basil, marjoram, rosemary and thyme.)

Our son brought his slow cooker over. We have racks of ribs cooking as I write this - simmering away in there with BBQ sauce and some spices. As we get closer to dinner, I will make home made Spanish Rice (totally delicious) and our meal will be done too. The ribs will be lovely and falling off the bone. I can smell them cooking right now. It's chilly outside and we still have snow on the ground for the moment so those aroma's drifting throught the house seem extra nice. I don't usually do extra veggies with the rice because it already contains, tomatoes, onions and green pepper. I make lots.

 

[Ron in Regina]

sounds wonderful, my kind of cooking. i'm going to buy some SPIKE today, thanks.

Oh, it's good! I first heard of it years ago while living in the north. It was
cheap then too. It's not so cheap anymore, but it's still really good.

I'd buy whole lake trout from the canery in Laronge....and this is how they
would cook them up there:

You'd butter/oil the skin of the fish, and then cover it in a generous dousing
of SPIKE, and then stuff the fish with rice, and stuff that in a roasting pan,
and stuff that in your oven.

When done, you pull out the rice (as it pulls lots of oil out'a the fish) and you
feed it to your dogs giving them nice shiny coats, and eat your face off.

A nice size 6-8lb Lake Trout (out the backdoor) always seemed to cost about
whatever a pack of cigarettes cost at that time. ;-)

 

[JLM]

Nope. Overwaitea is many names but they did not buy out Super Valu. Super Valu just slowly died. Overwaitea = Save On Foods, Price Smart, Coopers, Urban Fare. The name Pattison is on many many things including every radio station in Nanaimo and many car dealerships across BC.

Actually, I don't begrudge Old Jimmy, he worked his way up the old fashioned hard way. He gave the province about a year of his time managing Expo 86 for about a year or more all told for one dollar. One more grocery store he owns is Buy Low Foods, some of them are excellent but the one here in Vernon is a little pricey.

 

[talloola]

Oh, it's good! I first heard of it years ago while living in the north. It was
cheap then too. It's not so cheap anymore, but it's still really good.

I'd buy whole lake trout from the canery in Laronge....and this is how they
would cook them up there:

You'd butter/oil the skin of the fish, and then cover it in a generous dousing
of SPIKE, and then stuff the fish with rice, and stuff that in a roasting pan,
and stuff that in your oven.

When done, you pull out the rice (as it pulls lots of oil out'a the fish) and you
feed it to your dogs giving them nice shiny coats, and eat your face off.

A nice size 6-8lb Lake Trout (out the backdoor) always seemed to cost about
whatever a pack of cigarettes cost at that time. ;-)

i'm not much of a fish eater, (just canned sockeye in sandswitches), BUT when we fished deka lake many
times, years ago, we would cook the lake trout on the coleman stove fresh out of the lake, the best tasting fish,
and I loved them, much better than the handsome looking rainbow, that jumped and fought, but tasted
blah.

 

[levanty]

The best recomendation is how the meat looks, smells, and feels to an educated consumer. The only time I ever
had a problem was twenty five odd years ago with a frozen turkey from a Super-Value store. The turkey was fine
until it thawed and then it stunk to high heaven. The store manager bent over backwards to please a very angry
customer. I was told that mine was the only rotten turkey in that particular shipment. Super-Value stores are not
around any more and I don't know if they changed their name or what, because I left the province for a few years,
but I've never again bought a frozen turkey.

PS. Super-Value stores are still around but I just haven't seen them.

I know that this is a little off topic but hey, it's Monday morning so cut me a little slack here.....did you ever notice how our noses are conveniently placed above our mouths? This way, before putting something in, you can smell it effortlessly. Imagine if our noses were placed right above our anus? Wouldn't that be a drag?

 

[VanIsle]

Actually, I don't begrudge Old Jimmy, he worked his way up the old fashioned hard way. He gave the province about a year of his time managing Expo 86 for about a year or more all told for one dollar. One more grocery store he owns is Buy Low Foods, some of them are excellent but the one here in Vernon is a little pricey.

I forgot about Buy Low Foods but I don't think I knew it was one of his many stores. He can be a real piece of misery - particularly to his employees but he gives a considerable amount to the places that need it, such as hospitals. I think he owns about 8 businesses in this city alone and he often keeps his yacht here in the Marina but while I worked for the man for 3 years, I've never seen him in person and to the best of my knowledge, neither had anyone I worked with.

 

[petros]

Who owns Price Smart? I saw one in BBY this fall.

 

[JLM]

I forgot about Buy Low Foods but I don't think I knew it was one of his many stores. He can be a real piece of misery - particularly to his employees but he gives a considerable amount to the places that need it, such as hospitals. I think he owns about 8 businesses in this city alone and he often keeps his yacht here in the Marina but while I worked for the man for 3 years, I've never seen him in person and to the best of my knowledge, neither had anyone I worked with.

Like all of us he no doubt has his down sides. But another thing he did was donate a $million for the restoration of Stanley Park after the storm disaster. How exactly was he miserable to you when you never saw him?