Just a sample of the Echomail archive
Cooperative anarchy at its finest, still active today. Darkrealms is the Zone 1 Hub.
|    RECIPES    |    Cooking recipes and tips    |    44,808 messages    |
[   << oldest   |   < older   |   list   |   newer >   |   newest >>   ]
|    Message 42,100 of 44,808    |
|    Dave Drum to All    |
|    Porky Pig's Top 10 - 10    |
|    30 Jul 24 18:04:00    |
      TZUTC: -0500       MSGID: 27384.recipes@1:2320/105 2b0fcc1f       PID: Synchronet 3.20a-Linux master/acc19483f Apr 26 202 GCC 12.2.0       TID: SBBSecho 3.20-Linux master/acc19483f Apr 26 2024 23:04 GCC 12.2.0       BBSID: CAPCITY2       CHRS: ASCII 1       MMMMM----- Recipe via Meal-Master (tm) v8.06                Title: Grilled Pork Chops w/Dill Pickle Butter        Categories: Pork, Vegetables        Yield: 4 servings                4 Bone-in, 1" thick pork        - chops        2 c Dill pickle brine; more as        - needed        8 tb Unsalted butter; room temp        1/4 c Fine chopped dill pickles        2 tb Thin sliced chives        Salt & black pepper        Extra-virgin olive oil; for        - greasing                In a large resealable container, cover the pork chops        with pickle brine; if you don't have enough brine to        cover, just flip the pork chops halfway through brining.        Cover and refrigerate for 4 to 12 hours.                Meanwhile, in a medium bowl, mash the butter with a fork        until smooth, then add the pickles and chives and stir        until fully combined. Season to taste with salt and        pepper. Cover and refrigerate until using.                Heat the grill to medium-high. Take the butter out of        the fridge to soften. Pat the pork chops dry, discarding        the brine. Drizzle all over with oil and season lightly        with salt and pepper.                Clean the grates, then add the pork chops and cook,        flipping often, until 145oF in the thickest part, 14 to        17 minutes. If using a gas grill, cover grill between        flips.                Transfer the pork chops to a plate, top with a spoonful        of the pickle butter and rest for 5 to 10 minutes. Serve        whole or sliced with more of the butter alongside.        (Extra butter can keep for up to 1 week in the        refrigerator.)                By: Ali Slagle                Yield: 4 servings                RECIPE FROM: https://cooking.nytimes.com                Uncle Dirty Dave's Archives               MMMMM              ... When you think it's the end it's probably just the start of something else       --- MultiMail/Win v0.52        * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)       SEEN-BY: 1/120 4/0 18/0 200 50/109 88/0 90/0 1 92/1 105/81 106/201       SEEN-BY: 116/17 18 123/0 25 160 180 200 755 3001 135/115 153/7715       SEEN-BY: 218/700 220/6 221/1 6 222/2 226/30 227/114 229/110 114 206       SEEN-BY: 229/300 317 426 428 470 664 700 240/1120 250/1 266/512 282/1038       SEEN-BY: 291/111 301/1 113 320/219 322/757 335/364 341/66 200 342/200       SEEN-BY: 396/45 460/58 467/888 712/848 1321 880/1 900/0 100 102 106       SEEN-BY: 900/108 902/0 7 19 25 26 27 100 2320/0 105 304 401 3634/0       SEEN-BY: 3634/12 56 57 58 5001/100 5005/49 5020/400 830 1042 4441       SEEN-BY: 5030/49 5054/8 5060/900 5061/133 5075/35 128 5083/444       PATH: 2320/105 3634/12 5020/1042 301/1 341/66 902/26 90/1 229/426           |
[   << oldest   |   < older   |   list   |   newer >   |   newest >>   ]
(c) 1994, bbs@darkrealms.ca