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Old 07-17-2011, 11:50 AM   #21
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I may attempt the moink balls today. Got lots of leftovers that can go with. If I don't do them today, I'll have to wait a few days to do them.
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Old 07-17-2011, 12:34 PM   #22
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Thick cut, bone-in pork chops, green beans, and mashed potatoes.
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Old 07-17-2011, 12:35 PM   #23
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I am going with a rib eye steak on the barbie, twice baked potato, and I am going to make some of my famous Sufferin' Succotash on the side burner to go with it. Dessert will be a single serving Noo Yawk cheesecake with strawberries, and the beverage of choice will be a 2007 Vega Moragona Vinas Viejas Tempranillo
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Old 07-17-2011, 12:36 PM   #24
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Thick cut, bone-in pork chops, green beans, and mashed potatoes.
All our pork chops are Bone-in and our T-bone, my brother says you get boneless t-bone there by you. Is this true? And meatless chops?
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Old 07-17-2011, 01:01 PM   #25
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I just picked up some potato salad at the store for my sandwiches tonight and couldn't walk by the frozen section without noticing the fantastic looking beef bones they had... so I just may make some roasted marrow bones today, too. If not today, tomorrow, but I'm thinking today.
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Old 07-17-2011, 01:03 PM   #26
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I just picked up some potato salad at the store for my sandwiches tonight and couldn't walk by the frozen section without noticing the fantastic looking beef bones they had... so I just may make some roasted marrow bones today, too. If not today, tomorrow, but I'm thinking today.
OOOOOOOOOH! YUM YUM, Marrow on toast!
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Old 07-17-2011, 01:07 PM   #27
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OOOOOOOOOH! YUM YUM, Marrow on toast!
You bet! That's why I'm thinking today. I haven't had this in about a year.
I might just toss them on the grill in a pan.
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Old 07-17-2011, 01:11 PM   #28
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You bet! That's why I'm thinking today. I haven't had this in about a year.
I might just toss them on the grill in a pan.
I just load a whole oven tray with them, season with aromat and blackpepper, grill in a hot oven and make loads of white toast and we eat them for dinner...lol! Cholesterol madness :P
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Old 07-17-2011, 01:30 PM   #29
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I brown the bones and then put them in a roaster with about 1/2 of the roaster filled with water and about 1 c red wine. Fresh bay leaf, onion, garlic, carrots, celery, ground pepper, sea salt and put that in the oven, uncovered, at 250 overnight. The marrow is great, the stock is fabulous. And, I love the smell of the bones slowly browning in the oven overnight...it wakes me up!
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Old 07-17-2011, 01:49 PM   #30
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I brown the bones and then put them in a roaster with about 1/2 of the roaster filled with water and about 1 c red wine. Fresh bay leaf, onion, garlic, carrots, celery, ground pepper, sea salt and put that in the oven, uncovered, at 250 overnight. The marrow is great, the stock is fabulous. And, I love the smell of the bones slowly browning in the oven overnight...it wakes me up!
I can't wait that gosh darn long! I'll never sleep..lol! We buy them with a bit of meat and fat still on and nibble on the crispy bits after eating the marrow :)
They used to be cheap, now that they've become popular they're quite expensive! We get filler steaks for P40 per kg since the locals don't really buy it because it doesn't have bones in. Always pack a cooler full when going to SA for family :)
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