Dump Pudding

[Sqwertz]

Heavy cream, milk, cinnamon, cardamom, apple fritters, gochujang
cookies, egg, brown sugar, white sugar, cooked bacon bits,
chocolate chips, rum, bourbon, vanilla, pepitas, salt, butter...
roast at 425F for ~25 minutes, torch top, eat.

https://i.postimg.cc/PNsMvBBg/Dump-Pudding-baked.jpg
https://i.postimg.cc/JnFxMyK4/Dump-Pudding-Served.jpg

-sw

[Bryan Simmons]

Just dump a bunch of shit in a bowl...
You're not really a steak and potatoes kinda guy.
>
> -sw

--Bryan

[Sqwertz]

On Sun, 16 Apr 2023 15:26:40 -0700 (PDT), Bryan Simmons wrote:

> On Sunday, April 16, 2023 at 5:17:29 PM UTC-5, Sqwertz wrote:
>> Heavy cream, milk, cinnamon, cardamom, apple fritters, gochujang
>> cookies, egg, brown sugar, white sugar, cooked bacon bits,
>> chocolate chips, rum, bourbon, vanilla, pepitas, salt, butter...
>> roast at 425F for ~25 minutes, torch top, eat.
>>
>> https://i.postimg.cc/PNsMvBBg/Dump-Pudding-baked.jpg
>> https://i.postimg.cc/JnFxMyK4/Dump-Pudding-Served.jpg
>>
> Just dump a bunch of shit in a bowl...

I do that about 1.21 times a day, on average.

> You're not really a steak and potatoes kinda guy.

Eh?

I just had 1" thick ham steak and potatoes (with the PERFECT green
beans). The beans and potatoes have been marinating in ham jus
all week and the ham is barely cooked and tender (sous vide 6
hours @142F).

https://i.postimg.cc/0ydM1cs2/Ham-Green-Beans-Potatoes.jpg

You just wish you could be me.

-sw

[Bryan Simmons]

On Sunday, April 16, 2023 at 9:21:32 PM UTC-5, Sqwertz wrote:
> On Sun, 16 Apr 2023 15:26:40 -0700 (PDT), Bryan Simmons wrote:
>
> > On Sunday, April 16, 2023 at 5:17:29 PM UTC-5, Sqwertz wrote:
> >> Heavy cream, milk, cinnamon, cardamom, apple fritters, gochujang
> >> cookies, egg, brown sugar, white sugar, cooked bacon bits,
> >> chocolate chips, rum, bourbon, vanilla, pepitas, salt, butter...
> >> roast at 425F for ~25 minutes, torch top, eat.
> >>
> >> https://i.postimg.cc/PNsMvBBg/Dump-Pudding-baked.jpg
> >> https://i.postimg.cc/JnFxMyK4/Dump-Pudding-Served.jpg
> >>
> > Just dump a bunch of shit in a bowl...
> I do that about 1.21 times a day, on average.
> > You're not really a steak and potatoes kinda guy.
> Eh?
>
> I just had 1" thick ham steak and potatoes (with the PERFECT green
> beans).
>

Calling a slice of ham, steak, is like calling bologna, pâté.
I haven't bought ham in years, and if I brought it home, no
one here would eat it.

>
> The beans and potatoes have been marinating in ham jus
> all week and the ham is barely cooked and tender (sous vide 6
> hours @142F).
>

Potatoes soaked in ham juice sound crappy.

>
> https://i.postimg.cc/0ydM1cs2/Ham-Green-Beans-Potatoes.jpg
>
> You just wish you could be me.
>

No, Steve, I don't wish that I were you.
>
> -sw

--Bryan

[itsjoan...@webtv.net]

On Monday, April 17, 2023 at 11:13:04 AM UTC-5, Bryan Simmons wrote:
>
> On Sunday, April 16, 2023 at 9:21:32 PM UTC-5, Sqwertz wrote:
> >
> > I just had 1" thick ham steak and potatoes (with the PERFECT green
> > beans).
> >
> Calling a slice of ham, steak, is like calling bologna, pâté.
> I haven't bought ham in years, and if I brought it home, no
> one here would eat it.
>

> --Bryan
>
A steak doesn't always mean it's a piece of beef.

From the internet:

A steak is a thick cut of meat generally sliced across the muscle fibers, sometimes
including a bone. Steaks are cut from animals including cattle, bison, buffalo, camel,
goat, horse, kangaroo, sheep, ostrich, pigs, turkey, and deer, as well as various types
of fish, especially salmon and large fish such as swordfish, shark, and marlin.

I frequently buy those large, as large as a dinner plate, ham steaks with the little round
bone in the center. Rinse them off after removing from the package, pat dry, and throw
it on a hot grill. A few minutes on each side and it's ready to be eaten with a skillet of
fried apples, and mashed potatoes.

[Hank Rogers]

Don't forget the redeye gravy and a pan of nice hot buttered
cathead biscuits straight from the oven. Maybe a little sorghum
syrup on the side too.

Mighty fine vittles. Haven't had a feast like that in 50 years.
Poor Bryan ain't never had it.

[Michael Trew]

On 4/17/2023 16:39, itsjoan...@webtv.net wrote:
>
> A steak doesn't always mean it's a piece of beef.
>
> From the internet:
>
> A steak is a thick cut of meat generally sliced across the muscle fibers, sometimes
> including a bone. Steaks are cut from animals including cattle, bison, buffalo, camel,
> goat, horse, kangaroo, sheep, ostrich, pigs, turkey, and deer, as well as various types
> of fish, especially salmon and large fish such as swordfish, shark, and marlin.
>
> I frequently buy those large, as large as a dinner plate, ham steaks with the little round
> bone in the center. Rinse them off after removing from the package, pat dry, and throw
> it on a hot grill. A few minutes on each side and it's ready to be eaten with a skillet of
> fried apples, and mashed potatoes.

Do you make soup with the bone, or just toss it? I am not a big fan of
ham, but whenever I have it here, I make sure there's some kind of bone
in it to make up into some kind of soup/broth. I usually make it up
with split peas, but I might try Gary's vegetarian split pea soup next
time. We're having a cold spell, again, but I'm not against soup in hot
weather, either.

[Cindy Hamilton]

It's a ham steak. The bone is about inch across (max) and however
thick the steak is. Usually about 3/8 inch. I wouldn't consider
it worth saving.

--
Cindy Hamilton

[Hank Rogers]

Exactly. You toss it over your shoulder. Your dog will catch it.

[itsjoan...@webtv.net]

On Tuesday, April 18, 2023 at 1:43:34 PM UTC-5, Michael Trew wrote:
>
> On 4/17/2023 16:39, itsjoan...@webtv.net wrote:
> >
> > I frequently buy those large, as large as a dinner plate, ham steaks with the little round
> > bone in the center.
> >

> Do you make soup with the bone, or just toss it? I am not a big fan of
> ham, but whenever I have it here, I make sure there's some kind of bone
> in it to make up into some kind of soup/broth. I usually make it up
> with split peas, but I might try Gary's vegetarian split pea soup next
> time. We're having a cold spell, again, but I'm not against soup in hot
> weather, either.
>

The bone in the center of these ham steaks is about as large as a silver dollar
and about as thick as four quarters. A bone that small would add little to no
flavor to any dish.

[jmcquown]

He's obviously not familiar with sliced "country ham" steaks with a
small thin bone in the center. You'd have to collect quite a lot of
those sliced bones to make any sort of stock.

Jill

[itsjoan...@webtv.net]

The ham steaks I buy are not country ham, they're fresh ham sliced about a half
inch thick. Smaller boneless ham steaks about the size of saucer or bread and
butter plate can also be found at the grocery store.

Here's a picture I snagged off the internet of some fresh ham steaks on the grill.

https://i.postimg.cc/dt4pxzdM/Ham-Steak.jpg

[songbird]

jmcquown wrote:
...

> He's obviously not familiar with sliced "country ham" steaks with a
> small thin bone in the center. You'd have to collect quite a lot of
> those sliced bones to make any sort of stock.

they make nice little worm hotels. :)


songbird

[songbird]

Hank Rogers wrote:
...

> Exactly. You toss it over your shoulder. Your dog will catch it.

i put some bones in the worm buckets and eventually they
end up back in a garden someplace so the soil community
can turn them into plant food. it is a nice use of
something that otherwise would get thrown away.

all those minerals don't belong in a landfill. get them
back to a garden somehow.


songbird

[Cindy Hamilton]

The agribusinesses that supply my food really don't have a method
for that kind of circularity.

--
Cindy Hamilton

[Cindy Hamilton]

City ham, rather than fresh ham, which is uncured and unsmoked. Fresh
ham is just pork from the pig's leg. (I see the term "city ham" might
be regional; it certainly isn't used here. I learned it from Alton
Brown.)

--
Cindy Hamilton

[Bruce]

Would that fit on a T shirt?

[Sqwertz]

On Tue, 18 Apr 2023 20:25:55 GMT, Cindy Hamilton wrote:

> It's a ham steak. The bone is about inch across (max) and however
> thick the steak is. Usually about 3/8 inch. I wouldn't consider
> it worth saving.

You do suck the barrow out of it, though (often has small bone
shards in it, but fuggit!)

-sw

[Thomas Joseph]

Bryan Simmons wrote:

> Just dump a bunch of shit in a bowl...
> You're not really a steak and potatoes kinda guy.

I know what you mean. I'm not into eating shit - I swear to
God I'm not - but if I were going to eat it I'd want it as simply
prepared as possible, not slathered over with all kinds of
nouveau riche garbage.

"Where's the turd!!!!????"

[Thomas]

You could harvest and plant the corn and just maybe have a normal feast next year.

[Thomas Joseph]

Thomas wrote:

Thomas Joseph wrote:

> "Where's the turd!!!!????"

> You could harvest and plant the corn and just maybe have a
normal feast next year.

What's normal? I only eat turd once a year around Christmas
time. I call it the yule log. Not very original. Not very inventive.
But that's what only one turd a year can do to a person. It
reduces them momentarily to a savage beast but some of
the symptoms remain year round. People with such symptoms
are known as long haulers. Some because they haul a lot of
shit around, others because they would take a long haul for
just one taste of the turd-i-con.

[Sqwertz]

We've heard of your dump bowls over the years and they're as often
and as exiting as John Kuthe's beans and ... Oh, I've mentally
blocked what else ... brown rice and "year-round" asparagus? (yet
another lie of his).

I think yours had at least boiled chicken breast chunks
(pre-boiled a week in advance). YUMMO!

-sw

[Thomas Joseph]

Sqwertz wrote:

> We've heard of your dump bowls over the years and they're as often
> and as exiting as John Kuthe's beans and ... Oh, I've mentally
> blocked what else ... brown rice and "year-round" asparagus? (yet
> another lie of his).
>
> I think yours had at least boiled chicken breast chunks
> (pre-boiled a week in advance). YUMMO!

Say what you will about my food but it's good or I wouldn't be
eating it. And the chicken is not pre boiled a week in advance.
I never go beyond 6 days with anything I've cooked. I suppose
in desperation I might extend it to a week depending on what
it is. Also, I don't boil the chicken, I poach it. I boil potatoes.
I make stews this way using fresh fragile veggies and lots of
appropriate spices and herbs. At the moment I'm on a 6 day
pasta salad kick. Poached chicken, thin spaghetti, mushrooms,
fresh basil, broccoli, parsley, thin sliced onion, garlic, feta cheese,
roma tomatos, topped with lemon and evoo, salt, pepper, and
cayenne. It's great stuff. And I didn't pick it up out of a book (
not that there's anything wrong with that). I'm a creative fellow.
This seems to bother some people for some reason.