Quoting Carol Shenkenberger to All <=-

Got a good use for some (cooked and) slightly dried out pork
ribs? [...] I am considering a beanpot

I see you already went ahead with crockpot beans, which is a good
idea as you want to use a moist method of reheating them. My idea
(too late for this time around) would have been a German style stew:
ribs, potatoes, onions and cabbage in chicken broth and maybe some
beer with summer savory and thyme.

Cheers

Jim

... Only WASPs eat sandwiches with mayo and white bread - my deli guy

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Re: slightly dried out ribs
By: JIM WELLER to CAROL SHENKENBERGER on Sun Jul 29 2018 10:48 pm

Got a good use for some (cooked and) slightly dried out pork
ribs? [...] I am considering a beanpot

I see you already went ahead with crockpot beans, which is a good
idea as you want to use a moist method of reheating them. My idea
(too late for this time around) would have been a German style stew:
ribs, potatoes, onions and cabbage in chicken broth and maybe some
beer with summer savory and thyme.

Cheers

I like that! Don leaves me with leftover ribs often enouh to use that. Lovel mna, but has eyes bigger than our heads and regularily will cook 6-8lbs of meat for 3 people then tuck it uncovered in the fridge.

xxcarol
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On 08-01-18 19:44, Carol Shenkenberger <=-
spoke to Jim Weller about slightly dried out ribs <=-

I like that! Don leaves me with leftover ribs often enouh to use that. Lovel mna, but has eyes bigger than our heads and regularily will
cook 6-8lbs of meat
for 3 people then tuck it uncovered in the fridge.

Whenever I turn on my electric smoker, I will usually smoke at least
that much. BUT, after a meal or two, the rest gets broken up into meal
size pieces, vacuum sealed and put in the freezer for some other day in
the future.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: La Potee Auvergnate
Categories: Soups, French
Yield: 6 servings

2 Garlic sausages
6 oz Bacon, in one piece
2 md Onions; thinly sliced
24 Garlic cloves; peeled
1 Calf's foot, split (opt.)
1 lb Pork stew meat
1/2 c Dry great northern beans
5 c Low-sodium chicken broth
-=OR=- Water
1 sm Sprig rosemary
1 Sprig thyme
4 Bay leaves
-Pepper; to taste
2 md Potatoes
1 ts Salt; or as desired
12 oz Smoked pork chops
1 sm Head green cabbage
-cut into strips

PRICK THE SAUSAGES, then place in a 2-quart heavy pot with bacon and
onions. Place over medium heat on top of the stove and cook 10
minutes. Remove the sausages, and set them aside. Pour off excess
fat. Return the pot to the stove, add garlic, calf's foot and pork
stew meat, cover and cook another 10 minutes. Add beans and enough
broth to barely cover. Add rosemary, thyme, bay leaves and pepper.
Cover, bring to a boil and place the pot in the oven. Turn oven to
350F and cook for 1 hour. Check from time to time and add water if
the beans dry out. Meanwhile, cut the sausages into 1-inch pieces and
quarter the potatoes. When the beans are soft, add salt, smoked pork,
sausages, cabbage and potatoes. Replace the cover and replace the pot
in the oven for another 35 minutes. When it's time to put dinner on
the table, fish the bay leaves out of the pot and serve the potee in
the dish in which you cooked it. From the files of Earl Shelsby

MMMMM


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Quoting Carol Shenkenberger to Jim Weller <=-

a beanpot

German style stew [with] potatoes, onions and cabbage

I like that! Don leaves me with leftover ribs often enouh to use that. Lovel mna, but has eyes bigger than our heads and regularily will cook 6-8lbs of meat for 3 people then tuck it uncovered in the fridge.

So cover them! [g]

I have plenty more moist heat ideas if and when you need more.

White corn flour ideas for now though:

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Ganondagan Roasted Pork And White Corn Tamales
Categories: Native, Mexican, Corn, Pork
Servings: 4

1 c mixed Iroquois White Corn
Flour and
1 c Iroquois Roasted White Corn
Flour
1/4 ts salt
1/2 ts baking powder
1/8 ts ground cumin
1/8 ts ground coriander
1/4 c shortening
1/2 c + chicken or vegetable
broth
1/2 lb roasted shredded pork
4 oz can green chilies, chopped
1/2 onion, diced
1 c sharp cheddar cheese,
shredded
14 corn husks soaked for 2+
hours in cold water
Optional: sour cream, hot
sauce

Mix dry ingredients with mixer, add shortening then liquid until
play-dough like consistency. Combine pork, chilies, onion, and
cheese in a separate bowl. Spread about 1/4 cup of dough onto damp
husk and spread evenly with fingers or rubber spatula, dip in water
to help spreading. Spread evenly about 1/4 inch thick, leaving top
flat part and pointy part of husk empty about 1-2 inches from the
top. Put pork filling in center of masa. Roll and tie pointy bottom
side folded up, then steam (use a steamer that sits well above the
water and has a tight lid) with open flat end of husk standing end
up for about 2 hours. Add hot water to the pot every 20 minutes to
prevent pot from going dry. Remove tamales with tongs, serve hot
with sour cream and hot sauces on the side.

From: Ganondagan State Historic Site's Iroquois White Corn Project ganondagan.org


MMMMM-------------------------------------------------


Cheers

Jim


... Give 100%. 110% is impossible. Only idiots recommend that.

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