The Big C - DH - now what?
Oakley
3 years ago
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Oakley
3 years agoolychick
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Bought Big Honking Pork Loin - now what?
Comments (27)teresa_nc7, I posted this recipe in New Recipes - August 2012 thread. If you want to read the original recipes, the links are on that thread. Yes, it is a bit tedious to toast and grind rice, but it can be done way in advance, as can juicing the limes. After reading about fish sauce on the Cook's Thesaurus, I substituted low sodium soy sauce with a squirt of anchovy paste in it. It was not difficult to make. I was pleasantly surprised at how easy it was to grind pork in my food processor. Thai Pork Lettuce Wraps from Cooks Illustrated. Yield: 6 appetizers or 4 main courses INGREDIENTS 1 pork tenderloin (about 1 pound), trimmed of silver skin and fat, cut into 1-inch chunks 2 1/2 Tbsp. fish sauce 1 Tbsp. white rice 1/4 cup low-sodium chicken broth 2 medium shallots , peeled and sliced into thin rings (about 1/2 cup) 3 Tbsp. juice from 2 limes 2 tsp. sugar 1/4 tsp. red pepper flakes 3 tablespoons chopped mint leaves 3 Tbsp. chopped cilantro leaves 1 head Bibb lettuce , washed and dried, leaves separated and left whole DIRECTIONS 1. Place pork chunks on large plate in single layer. Freeze meat until firm and starting to harden around edges but still pliable, 15 to 20 minutes. 2. Place half of meat in food processor and pulse until coarsely chopped, 5 to six 1-second pulses. Transfer ground meat to medium bowl and repeat with remaining chunks. Stir 1 tablespoon fish sauce into ground meat and marinate, refrigerated, 15 minutes. 3. Heat rice in small skillet over medium-high heat; cook, stirring constantly, until deep golden brown, about 5 minutes. Transfer to small bowl and cool 5 minutes. Grind rice with spice grinder, mini food processor, or mortar and pestle until it resembles fine meal, 10 to 30 seconds (you should have about 1 tablespoon rice powder). 4. Bring broth to simmer in 12-inch nonstick skillet over medium-high heat. Add pork and cook, stirring frequently, until about half of pork is no longer pink, about 2 minutes. Sprinkle 1 teaspoon rice powder over pork; continue to cook, stirring constantly, until remaining pork is no longer pink, 1 to 1 1/2 minutes longer. Transfer pork to large bowl; let cool 10 minutes. 5. Add remaining 1 1/2 tablespoons fish sauce, remaining 2 teaspoons rice powder, shallots, lime juice, sugar, red pepper flakes, mint, and cilantro to pork; toss to combine. Serve with lettuce leaves. I added a a peanut sauce from Chow Mix together (I used my immersion blender): 3/4 cup natural-style creamy peanut butter (used crunchy as directed by my Vietnamese friend) 1/3 cup water 3 tablespoons hoisin sauce 2 tablespoons freshly squeezed lime juice (from about 1 1/2 medium limes) 4 1/2 teaspoons soy sauce 1 tablespoon granulated sugar (omitted) 2 1/4 teaspoons chile-garlic paste 1 medium garlic clove, mashed to a paste 1/2 teaspoon toasted sesame oil Here is a link that might be useful: New Recipes Review - August 2012...See MoreCeiling Flashing with C2--What now?
Comments (12)Paintguy, thanks for the tips. As we've been pondering what to do, we're leaning toward hiring a pro to do the ceilings, rather than have my husband try it. We had the first guy come to take a look to give us a bid yesterday. He took a look at the ceiling I painted, and said he thought that my problem was that I was putting even pressure on the roller, rather than putting more pressure on one side so the paint got "pushed" in one direction, rather than squeezing out both the sides. This makes sense to me for the 3 or 4 roller edge marks I got on the ceiling, but maybe not for what I'm calling the "flashmarks" which is more just a different sheen showing on each separate roller pass. He said he thought the sheen difference was from the even pressure also. What do you think? Would even, rather than angled, pressure on the roller cause flashing? He said he would roll the ceilings, but I'm still concerned about using C2, given that you and other experienced painters have said you have had trouble with the flashing, as I assume you guys are using the roller with the right pressure--so if you're still seeing flashing, maybe roller pressure is not the reason (?) If I want to stick with the C2, should I give this painter a miss, and look for one that will spray the ceilings? It sounds like spraying prep is a big deal, so would most painters be more likely to roll than to spray? (We have just bought the house, and there is no furniture in yet, but still, carpets, flooring and fixtures would need to be protected, since the house is empty he said he could spray, but it would cost more). He seemed to think there was no reason to spray, that he could get a flawless ceiling by rolling--I have concerns though, given what you and others have had to say about rolling C2 on ceilings. Do you think I should insist that he spray, rather than roll? Funny you mention the thing about adding the sand. We have a friend who is a major do-it-yourselfer, who is doing a huge renovation on his house all by himself--he's undaunted by tasks that most would never attempt on their own. In true "renaissance man" form, he is always coming-up with innovative ways of doing things. He has flawless ceilings, and I asked how he did it. He told me he added sand to the paint, and I was shocked, as I'd never heard of that! But it sure looks great! I think though, if we can get an affordable bid, we'll let a pro tackle those ceilings for us. Having attempted to do this myself, I've gained a real appreciation for the value of hiring someone who knows what they're doing with paint. I think my future painting efforts will be limited to small jobs that involve walls only, when we're not under pressure to paint the whole house quickly in order to move in. Let me know what you think about having the pro spray vs. roll the ceilings--assuming we stick with C2....See MoreLinda C - my DH loved your coleslaw!!!
Comments (8)I usually make mine with mayo so that is why DH liked it so much. He not a big fan of mayo. I also subed EV olive oil for the peanut oil. Clare This is where I found the recipe when I did a search. RE: Need T&T for slaw Posted by lindac (My Page) on Thu, Nov 8, 07 at 17:10 I have several slaw recipes, but i like this one best. Says let stand for at least 4 hours....but less is OK too. Linda C Fred Harvey Cole Slaw: Shred one medium head of cabbage and one small onion, cover with 1/2 cup of sugar. Bring to a boil 1 tsp sugar 1/2 Tablespoon salt 1/2 tsp dry mustard 1/2 tsp celery seed 1/2 c peanut oil 1/2 c cider vinegar. Pour over the cabbage and set stand at least 4 hours before eating. Keeps well....See MoreDH's Big Birthday and Skids
Comments (71)@gerina, lh, mattie and FD, First, the bday party was fine. No fireworks, no confrontations, like I posted above, I treated BM like an invisible woman. It was held at SD's home so she invited whom she wanted. Yeah she paid for 1/2 of the party but so did I! Not my place at all. I'm sure SD invited her because she is trying have us "all just get along." Why BM keeps showing up is a mystery to me other than these functions are being held at her daughter's home, which is not a good enough reason. I basically told DH afterwards that I will not go to any more functions where BM is present unless they are major like a wedding or a funeral. They don't understand boundaries and why BM keeps her hand in is the weirdest thing to me. DH clearly doesn't want to rock his adult kids boat. Why they want to keep her in OUR mix is beyond my understanding. Father's Day was a whole different situation not surpisingly. I did not call his adult kids or even text them about it. DS7 had a gift he made at school, I gave him a gift and DH even got a joke gift from our dog. No gifts or cards from the adult kids. Just a text from SD and a call from SS. DH later called SD. I'm not family soooo...I left my two cents out. DH was happy with the gifts from DS7, me and the dog, we went to a nice lunch and kept it moving....See MoreLukki Irish
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