Thursday Night Dinner 2/20/2025

[Jill McQuown]

I have no name for this dish. A pound of ground lamb browned in a
skillet with some minced onion & garlic, then any fat drained off.
Reduce the heat and stir in about 16 oz. of frozen cut leaf spinach and
heat through. Stir in 6 oz. of crumbled feta cheese and grate in some
fresh lemon zest. Cover and simmer on very low heat about 10 minutes.

This can be served over rice or pasta if desired.

Jill

[gm]

Post by Jill McQuown
I have no name for this dish. A pound of ground lamb browned in a
skillet with some minced onion & garlic, then any fat drained off.
Reduce the heat and stir in about 16 oz. of frozen cut leaf spinach and
heat through. Stir in 6 oz. of crumbled feta cheese and grate in some
fresh lemon zest. Cover and simmer on very low heat about 10 minutes.
This can be served over rice or pasta if desired.
Jill

Sounds like it *smells* like "unwashed ass"...

--
GM

--

[Janet]

Post by Jill McQuown
I have no name for this dish. A pound of ground lamb browned in a
skillet with some minced onion & garlic, then any fat drained off.
Reduce the heat and stir in about 16 oz. of frozen cut leaf spinach and
heat through. Stir in 6 oz. of crumbled feta cheese and grate in some
fresh lemon zest. Cover and simmer on very low heat about 10 minutes.
This can be served over rice or pasta if desired.
Jill

Sounds good.

Janet UK

[Jill McQuown]

Post by Janet

Post by Jill McQuown
I have no name for this dish. A pound of ground lamb browned in a
skillet with some minced onion & garlic, then any fat drained off.
Reduce the heat and stir in about 16 oz. of frozen cut leaf spinach and
heat through. Stir in 6 oz. of crumbled feta cheese and grate in some
fresh lemon zest. Cover and simmer on very low heat about 10 minutes.
This can be served over rice or pasta if desired.
Jill

Sounds good.
Janet UK

It's delicious! A couple of years ago my manager at work told me about
a dish his wife made using "chopped meat" (by that, he means ground
beef) cooked with onion, garlic and spinach. Interesting, but I thought
to myself I can take that up a notch. Use ground lamb instead, add
crumbled feta cheese (spinach and feta are a great pairing). The grated
lemon zest adds a nice fragrant touch. It really is very tasty.

Jill

[Dave Smith]

I have no name for this dish.  A pound of ground lamb browned in a
skillet with some minced onion & garlic, then any fat drained off.
Reduce the heat and stir in about 16 oz. of frozen cut leaf spinach and
heat through.  Stir in 6 oz. of crumbled feta cheese and grate in some
fresh lemon zest.  Cover and simmer on very low heat about 10 minutes.
This can be served over rice or pasta if desired.
Jill

   Sounds good.
    Janet UK

It's delicious!  A couple of years ago my manager at work told me about
a dish his wife made using "chopped meat" (by that, he means ground
beef) cooked with onion, garlic and spinach.  Interesting, but I thought
to myself I can take that up a notch.  Use ground lamb instead, add
crumbled feta cheese (spinach and feta are a great pairing).  The grated
lemon zest adds a nice fragrant touch.  It really is very tasty.
Just yesterday I was watching a program in the food network where the

owner of a Greek restaurant demonstrated making Shepherds pie and he
used small chunks of meat. It was smaller than we use for stew but a lot
bigger than ground meat.

[Jill McQuown]

I have no name for this dish.  A pound of ground lamb browned in a
skillet with some minced onion & garlic, then any fat drained off.
Reduce the heat and stir in about 16 oz. of frozen cut leaf spinach and
heat through.  Stir in 6 oz. of crumbled feta cheese and grate in some
fresh lemon zest.  Cover and simmer on very low heat about 10 minutes.
This can be served over rice or pasta if desired.
Jill

   Sounds good.
    Janet UK

It's delicious!  A couple of years ago my manager at work told me
about a dish his wife made using "chopped meat" (by that, he means
ground beef) cooked with onion, garlic and spinach.  Interesting, but
I thought to myself I can take that up a notch.  Use ground lamb
instead, add crumbled feta cheese (spinach and feta are a great
pairing).  The grated lemon zest adds a nice fragrant touch.  It
really is very tasty.

Just yesterday I was watching a program in the food network where the
owner of a Greek restaurant demonstrated making Shepherds pie and he
used small chunks of meat. It was smaller than we use for stew but a lot
bigger than ground meat.

The last time I had Shepherd's pie was at a small hole in the wall
restaurant downtown. The cook used ground lamb. I found this place was
because I was walking around downtown and saw a sandwich-board type
chalkboard sign on the sidewalk with an arrow pointing down some steps
between two buildings. The sign read "Lunch Special: Braised Lamb
Shanks". Oooh! I went down the steps and found a very small restaurant
hidden underneath what used to be an old bank building. There are only
a few tables inside but they have a nice covered pergola outside with
seating overlooking Waterfront Park. The proprietress told me the cook
gets great deals on lamb. The braised lamb shanks were delicious and
the shepherd's pie I had the next time I went there was, too. They also
make great hamburgers. The kitchen is teeny tiny. I was allowed a peek
into the kitchen through the doorway. There is only room enough for one
person in there at a time. It's amazing the meals that woman turned out
given the limited space. :)

Jill

[Cindy Hamilton]

Post by Dave Smith

I have no name for this dish.  A pound of ground lamb browned in a
skillet with some minced onion & garlic, then any fat drained off.
Reduce the heat and stir in about 16 oz. of frozen cut leaf spinach and
heat through.  Stir in 6 oz. of crumbled feta cheese and grate in some
fresh lemon zest.  Cover and simmer on very low heat about 10 minutes.
This can be served over rice or pasta if desired.
Jill

   Sounds good.
    Janet UK

It's delicious!  A couple of years ago my manager at work told me about
a dish his wife made using "chopped meat" (by that, he means ground
beef) cooked with onion, garlic and spinach.  Interesting, but I thought
to myself I can take that up a notch.  Use ground lamb instead, add
crumbled feta cheese (spinach and feta are a great pairing).  The grated
lemon zest adds a nice fragrant touch.  It really is very tasty.
Just yesterday I was watching a program in the food network where the

owner of a Greek restaurant demonstrated making Shepherds pie and he
used small chunks of meat. It was smaller than we use for stew but a lot
bigger than ground meat.

Well, if the idea of shepherd's pie is as a vehicle for leftover
roasted lamb, then small chunks make a lot of sense.

[Dave Smith]

Post by Cindy Hamilton

Post by Dave Smith

It's delicious!  A couple of years ago my manager at work told me about
a dish his wife made using "chopped meat" (by that, he means ground
beef) cooked with onion, garlic and spinach.  Interesting, but I thought
to myself I can take that up a notch.  Use ground lamb instead, add
crumbled feta cheese (spinach and feta are a great pairing).  The grated
lemon zest adds a nice fragrant touch.  It really is very tasty.
Just yesterday I was watching a program in the food network where the

owner of a Greek restaurant demonstrated making Shepherds pie and he
used small chunks of meat. It was smaller than we use for stew but a lot
bigger than ground meat.

Well, if the idea of shepherd's pie is as a vehicle for leftover
roasted lamb, then small chunks make a lot of sense.

Without getting into the Shepherds Pie Cottage Pie nonsense it our house
it was using made with leftover roast beef. My mother would chop it up
and grind it up. When I make it I use ground lamb or beef.

[Bruce]

On Fri, 21 Feb 2025 15:13:42 -0500, Dave Smith

Post by Dave Smith

Post by Cindy Hamilton

Post by Dave Smith

It's delicious!  A couple of years ago my manager at work told me about
a dish his wife made using "chopped meat" (by that, he means ground
beef) cooked with onion, garlic and spinach.  Interesting, but I thought
to myself I can take that up a notch.  Use ground lamb instead, add
crumbled feta cheese (spinach and feta are a great pairing).  The grated
lemon zest adds a nice fragrant touch.  It really is very tasty.
Just yesterday I was watching a program in the food network where the

owner of a Greek restaurant demonstrated making Shepherds pie and he
used small chunks of meat. It was smaller than we use for stew but a lot
bigger than ground meat.

Well, if the idea of shepherd's pie is as a vehicle for leftover
roasted lamb, then small chunks make a lot of sense.

Without getting into the Shepherds Pie Cottage Pie nonsense it our house
it was using made with leftover roast beef.

Cowboys Pie.

[songbird]

Dave Smith wrote:
...

Just yesterday I was watching a program in the food network where the
owner of a Greek restaurant demonstrated making Shepherds pie and he
used small chunks of meat. It was smaller than we use for stew but a lot
bigger than ground meat.

there is such a thing as a coarse grind.


songbird

[Hank Rogers]

Post by songbird
...

Just yesterday I was watching a program in the food network where the
owner of a Greek restaurant demonstrated making Shepherds pie and he
used small chunks of meat. It was smaller than we use for stew but a lot
bigger than ground meat.

there is such a thing as a coarse grind.
songbird

Yes, and generally, megatron does the cooking, while officer Dave lazes
about, due to his severe cardiac disease. He's a very sick, dying man.

And he milks that for all he can get out of it. It always worked!]

Then, after megatron serves the food, Officer dave whines about it.

It's the same every day.

[Dave Smith]

Post by songbird
...

Just yesterday I was watching a program in the food network where the
owner of a Greek restaurant demonstrated making Shepherds pie and he
used small chunks of meat. It was smaller than we use for stew but a lot
bigger than ground meat.

there is such a thing as a coarse grind.

Yes there is, but he had chopped it by hand and the pieces were 1/4" or
more.

[D]

Post by songbird
...

Just yesterday I was watching a program in the food network where the
owner of a Greek restaurant demonstrated making Shepherds pie and he
used small chunks of meat. It was smaller than we use for stew but a lot
bigger than ground meat.

there is such a thing as a coarse grind.

I use thise method for my chili. Small pieces. Will ask in the super
market for a coarse grind and see if there will be any big difference.

Post by songbird
songbird

[songbird]

Post by Jill McQuown
I have no name for this dish. A pound of ground lamb browned in a
skillet with some minced onion & garlic, then any fat drained off.
Reduce the heat and stir in about 16 oz. of frozen cut leaf spinach and
heat through. Stir in 6 oz. of crumbled feta cheese and grate in some
fresh lemon zest. Cover and simmer on very low heat about 10 minutes.
This can be served over rice or pasta if desired.

greekish or med. sounds good to me. spanakopita without
the crust.


songbird

[Cindy Hamilton]

Post by songbird

Post by Jill McQuown
I have no name for this dish. A pound of ground lamb browned in a
skillet with some minced onion & garlic, then any fat drained off.
Reduce the heat and stir in about 16 oz. of frozen cut leaf spinach and
heat through. Stir in 6 oz. of crumbled feta cheese and grate in some
fresh lemon zest. Cover and simmer on very low heat about 10 minutes.
This can be served over rice or pasta if desired.

greekish or med. sounds good to me. spanakopita without
the crust.

I suppose. "Spanakopita" is literally "spinach pie". This is
a lamb dish with a little spinach (once it wilts down) and no crust
(ergo, no pie).

[Jill McQuown]

Post by songbird

Post by Jill McQuown
I have no name for this dish. A pound of ground lamb browned in a
skillet with some minced onion & garlic, then any fat drained off.
Reduce the heat and stir in about 16 oz. of frozen cut leaf spinach and
heat through. Stir in 6 oz. of crumbled feta cheese and grate in some
fresh lemon zest. Cover and simmer on very low heat about 10 minutes.
This can be served over rice or pasta if desired.

greekish or med. sounds good to me. spanakopita without
the crust.
songbird

Yes, it's vaguely Mediterranean. Classic spanakopita does not contain
meat. I love spanakopita but can't be bothered fussing around with
sheets of phyllo dough.

Jill

[Dave Smith]

Yes, it's vaguely Mediterranean.  Classic spanakopita does not contain
meat.  I love spanakopita but can't be bothered fussing around with
sheets of phyllo dough.

It's a shame they don't sell smaller packages of phyllo. I know it is
intimidating to work with it but it's not that bad. You just have to
organize a bit, work quickly and not worry if there is a tear or a rough
edge. It doesn't matter because it will be delicious,

[Jill McQuown]

Post by Dave Smith

Yes, it's vaguely Mediterranean.  Classic spanakopita does not contain
meat.  I love spanakopita but can't be bothered fussing around with
sheets of phyllo dough.

It's a shame they don't sell smaller packages of phyllo. I know it is
intimidating to work with it but it's not that bad.  You just have to
organize a bit, work quickly and not worry if there is a tear or a rough
edge. It doesn't matter because it will be delicious,

I love baklava, too. Can't be bothered making it. When I lived in
Memphis I could find freshly made baklava for sale at a privately owned
convenience store near my apartment. I think the owners of the store
were from Lebanon. Oh wow, was it good!

Jill

[Dave Smith]

Post by Dave Smith

Yes, it's vaguely Mediterranean.  Classic spanakopita does not
contain meat.  I love spanakopita but can't be bothered fussing
around with sheets of phyllo dough.

It's a shame they don't sell smaller packages of phyllo. I know it is
intimidating to work with it but it's not that bad.  You just have to
organize a bit, work quickly and not worry if there is a tear or a
rough edge. It doesn't matter because it will be delicious,

I love baklava, too.  Can't be bothered making it.  When I lived in
Memphis I could find freshly made baklava for sale at a privately owned
convenience store near my apartment.  I think the owners of the store
were from Lebanon.  Oh wow, was it good!

Baklava is the sort of thing that you are better off to buy a piece or
two of rather than having whole batch of something that will deteriorate
long before you can eat it.That was the problem I had with
Galaktobouriko. That stuff is incredible but it is best eaten that day.
It is edible the net day but by day three it us pretty disappointing.

[songbird]

Dave Smith wrote:
...

Post by Dave Smith
Baklava is the sort of thing that you are better off to buy a piece or
two of rather than having whole batch of something that will deteriorate
long before you can eat it.That was the problem I had with
Galaktobouriko. That stuff is incredible but it is best eaten that day.
It is edible the net day but by day three it us pretty disappointing.

i have no problem eating a lot of baklava in a short
period of time. :)

it will not spoil here that is for sure...


songbird

[Dave Smith]

Post by songbird
...

Post by Dave Smith
Baklava is the sort of thing that you are better off to buy a piece or
two of rather than having whole batch of something that will deteriorate
long before you can eat it.That was the problem I had with
Galaktobouriko. That stuff is incredible but it is best eaten that day.
It is edible the net day but by day three it us pretty disappointing.

i have no problem eating a lot of baklava in a short
period of time. :)
it will not spoil here that is for sure...

I made some one day while my then teenage son was at school and told him
to help himself. I assumed he would have one piece, maybe two. About an
hour later he was complaining about feeling sick and blamed it on the
baklava. He had eaten about 3/4 of it. I had never considered the
possibility of someone eating that much baklava.

[dsi1]

Post by Dave Smith

Post by songbird
...

Post by Dave Smith
Baklava is the sort of thing that you are better off to buy a piece or
two of rather than having whole batch of something that will deteriorate
long before you can eat it.That was the problem I had with
Galaktobouriko. That stuff is incredible but it is best eaten that day.
It is edible the net day but by day three it us pretty disappointing.

i have no problem eating a lot of baklava in a short
period of time. :)
it will not spoil here that is for sure...

I made some one day while my then teenage son was at school and told him
to help himself. I assumed he would have one piece, maybe two. About an
hour later he was complaining about feeling sick and blamed it on the
baklava. He had eaten about 3/4 of it. I had never considered the
possibility of someone eating that much baklava.

I used to make that stuff. I brought some to the office. The
receptionist liked it. She would ask me to make it for her. She did this
for over a decade. I have that kind of effect on people.

[gm]

Post by dsi1
I used to make that stuff. I brought some to the office. The
receptionist liked it. She would ask me to make it for her. She did this
for over a decade. I have that kind of effect on people.

Did you ever visit an Intergalactic Insane Asylum...???

--
GM

--

[D]

Post by dsi1

Post by Dave Smith

Post by songbird
...

Post by Dave Smith
Baklava is the sort of thing that you are better off to buy a piece or
two of rather than having whole batch of something that will deteriorate
long before you can eat it.That was the problem I had with
Galaktobouriko. That stuff is incredible but it is best eaten that day.
It is edible the net day but by day three it us pretty disappointing.

i have no problem eating a lot of baklava in a short
period of time. :)
it will not spoil here that is for sure...

I made some one day while my then teenage son was at school and told him
to help himself. I assumed he would have one piece, maybe two. About an
hour later he was complaining about feeling sick and blamed it on the
baklava. He had eaten about 3/4 of it. I had never considered the
possibility of someone eating that much baklava.

I used to make that stuff. I brought some to the office. The
receptionist liked it. She would ask me to make it for her. She did this
for over a decade. I have that kind of effect on people.

You are a very kind man David! I bet she had a secret crush on you! ;)

[Jill McQuown]

Post by Dave Smith

...

Post by Dave Smith
Baklava is the sort of thing that you are better off to buy a piece or
two of rather than having whole batch of something that will deteriorate
long before you can eat it.That was the problem I had with
Galaktobouriko. That stuff is incredible but it is best eaten that day.
It is edible the net day but by day three it us pretty disappointing.

   i have no problem eating a lot of baklava in a short
period of time.  :)
   it will not spoil here that is for sure...

I made some one day while my then teenage son was at school and told him
to help himself. I assumed he would have one piece, maybe two. About an
hour later he was complaining about feeling sick and blamed it on the
baklava. He had eaten about 3/4 of it. I had never considered the
possibility of someone eating that much baklava.

Too much of a good thing. ;)

Jill

[Jill McQuown]

Post by songbird
...

Post by Dave Smith
Baklava is the sort of thing that you are better off to buy a piece or
two of rather than having whole batch of something that will deteriorate
long before you can eat it.That was the problem I had with
Galaktobouriko. That stuff is incredible but it is best eaten that day.
It is edible the net day but by day three it us pretty disappointing.

i have no problem eating a lot of baklava in a short
period of time. :)
it will not spoil here that is for sure...
songbird

We've already determined you have a major sweet tooth! :)

Jill

[ItsJoanNotJoAnn]

Post by Jill McQuown

Post by Dave Smith
It's a shame they don't sell smaller packages of phyllo. I know it is
intimidating to work with it but it's not that bad.  You just have to
organize a bit, work quickly and not worry if there is a tear or a rough
edge. It doesn't matter because it will be delicious,

I think I read or saw it on TV years ago that the trick to working
phyllo dough was to keep it covered with a damp paper or cloth towel.
It keeps it from drying out, crumbling, and turning to dust.

Post by Jill McQuown
I love baklava, too. Can't be bothered making it. When I lived in
Memphis I could find freshly made baklava for sale at a privately owned
convenience store near my apartment. I think the owners of the store
were from Lebanon. Oh wow, was it good!
Jill

We have many gyro restaurants scattered all over Nashville.
Some are run by the Lebanese, some by Iranians, and some by
the Greeks and other middle eastern nationalities. All
serve baklava on individual small Styrofoam plates and wrapped
in plastic wrap.

[Cindy Hamilton]

Post by Dave Smith

Yes, it's vaguely Mediterranean.  Classic spanakopita does not contain
meat.  I love spanakopita but can't be bothered fussing around with
sheets of phyllo dough.

It's a shame they don't sell smaller packages of phyllo. I know it is
intimidating to work with it but it's not that bad. You just have to
organize a bit, work quickly and not worry if there is a tear or a rough
edge. It doesn't matter because it will be delicious,

Eh. That's what restaurants are for. Sadly, our good Greek
restaurant closed. Now all we have are diners that have Greek
dishes on the menu at rock-bottom quality. Mushy phyllo is
the pits.

[Dave Smith]

Post by Cindy Hamilton

Post by Dave Smith
It's a shame they don't sell smaller packages of phyllo. I know it is
intimidating to work with it but it's not that bad. You just have to
organize a bit, work quickly and not worry if there is a tear or a rough
edge. It doesn't matter because it will be delicious,

Eh. That's what restaurants are for. Sadly, our good Greek
restaurant closed. Now all we have are diners that have Greek
dishes on the menu at rock-bottom quality. Mushy phyllo is
the pits.

I was hankering for a meal at one out our favourite Greek restaurants so
last night I checked out their menu online and I was surprised to see
they no longer have dine in. It is all take out. I don't usually have
room for dessert when I eat in a restaurant so when we used to go there
I would get an order if Galaktobourika to go.

[ItsJoanNotJoAnn]

Post by Jill McQuown
I have no name for this dish. A pound of ground lamb browned in a
skillet with some minced onion & garlic, then any fat drained off.
Reduce the heat and stir in about 16 oz. of frozen cut leaf spinach and
heat through. Stir in 6 oz. of crumbled feta cheese and grate in some
fresh lemon zest. Cover and simmer on very low heat about 10 minutes.
This can be served over rice or pasta if desired.
Jill

I'm late the party. All I did was snack a bit here and there.
Tonight I will eat the second pork chop that I cooked Wednesday
night that I said I would eat Thursday night.