Roast boneless pork loin, Italian green beans, baked potato...

Five pounder:


Perfect:


Delicious:


Hi gals, it's me:


A new friend:


A snow squall:


Canada geese couldn't care less:


Great fun:



Sheldon

On 14 Apr 2007 17:40:41 -0700, "Sheldon" > wrote:

>Roast boneless pork loin, Italian green beans, baked potato...
>
>Five pounder:
>
>
>Perfect:
>
>
>Delicious:
>
>
>Hi gals, it's me:
>
>
>A new friend:
>
>
>A snow squall:
>
>
>Canada geese couldn't care less:
>
>
>Great fun:
>
>
>
>Sheldon

Clean your links up you lazy idiot.

Sheldon wrote:
> Roast boneless pork loin, Italian green beans, baked potato...
>
> Five pounder:
>

The finished roast looks incredible, but this one with the well used,
old meat thermometer is my favorite. I love it. I suspect this
thermometer has been an old well used friend?

Lou Decruss wrote:

>> Great fun:
>>
>>
>>
>> Sheldon
>
> Clean your links up you lazy idiot.

Trim up your own post, dude.

On Apr 14, 10:41�pm, Goomba38 > wrote:
> Sheldon wrote:
> > Roast boneless pork loin, Italian green beans, baked potato...
>
> > Five pounder:
> >
>
> The finished roast looks incredible, but this one with the well used,
> old *meat thermometer is my favorite. I love it. I suspect this
> thermometer has been an old well used friend?

It's not really ancient (have it about ten years), but I don't scrub
the top portion with anything too abrasive/harsh or the silk screened
markings will disappear... the probe portion gets scrubbed clean with
a wire sponge... I don't really worry about germs in a hot oven. That
roast went into a 500 F preheated oven, then roasted at 325 F for a
little over 3 hours... that roast was about half frozen to start.
Turned out perfect.

Sheldon

Sheldon wrote:

>> The finished roast looks incredible, but this one with the well used,
>> old �meat thermometer is my favorite. I love it. I suspect this
>> thermometer has been an old well used friend?
>
> It's not really ancient (have it about ten years), but I don't scrub
> the top portion with anything too abrasive/harsh or the silk screened
> markings will disappear... the probe portion gets scrubbed clean with
> a wire sponge... I don't really worry about germs in a hot oven. That
> roast went into a 500 F preheated oven, then roasted at 325 F for a
> little over 3 hours... that roast was about half frozen to start.
> Turned out perfect.

Ah. It just looked older, almost classic, because of the print style I
supposed? It looks like a tool you'd appreciate for performance yet
simple in features.

Sheldon wrote:
> Roast boneless pork loin, Italian green beans, baked potato...
>
> Five pounder:
>
>
> Perfect:
>
>
> Delicious:
>
>
> Hi gals, it's me:
>
>
> A new friend:
>
>
> A snow squall:
>
>
> Canada geese couldn't care less:
>
>
> Great fun:
>
>
>
> Sheldon

Wow, it looks nice and juicy (keep it clean, Sheldon!). Nicely done.

kili

Sheldon wrote:
> Roast boneless pork loin, Italian green beans, baked potato...
>
> Five pounder:
>
>
> Perfect:
>
>
> Delicious:
>
>
> Hi gals, it's me:
>
>
> A new friend:
>
>
> A snow squall:
>
>
> Canada geese couldn't care less:
>
>
> Great fun:
>
>
>
> Sheldon

Goomba38 wrote:
> Sheldon wrote:
>> Roast boneless pork loin, Italian green beans, baked potato...
>>
>> Five pounder:
>>
>
> The finished roast looks incredible, but this one with the well used,
> old meat thermometer is my favorite. I love it. I suspect this
> thermometer has been an old well used friend?

That's exactly the type of meat thermometer I have and I love it. Mentioned
it in the complaint/debate about the probe thermometers. This type works
perfectly well for me; I can't see spending upwards of $20 or even $30 on a
meat thermometer.

Jill

jmcquown wrote:
> Sheldon wrote:
>> Roast boneless pork loin, Italian green beans, baked potato...
>>
>> Five pounder:
>>
>>
>> Perfect:
>>
>>
>> Delicious:
>>
>>
>> Hi gals, it's me:
>>
>>
>> A new friend:
>>
>>
>> A snow squall:
>>
>>
>> Canada geese couldn't care less:
>>
>>
>> Great fun:
>>
>>
>>
>> Sheldon

Somehow hit send without writing my comments. The meal looks wonderful and
so do all your "friends" on the outside

"Sheldon" > wrote in message
oups.com...
> Roast boneless pork loin, Italian green beans, baked potato...
>
> Five pounder:
>
>
> Perfect:
>
>
> Delicious:
>
>
> Hi gals, it's me:
>
>
> A new friend:
>
>
> A snow squall:
>
>
> Canada geese couldn't care less:
>
>
> Great fun:
>
>
>
> Sheldon
>

I shouldn't have looked at the pics...It is time I started to cook our own
dinner (it is 6.12 PM)..They made me extra hungry :-)

Great piece of pork that, Sheldon ...Mmmm

Bigbazza (Barry) Oz

"Sheldon" > wrote

> Roast boneless pork loin, Italian green beans, baked potato...

I really enjoyed your pictures, Sheldon. Who's the tuxedo?
Tugged at my heartstrings, I never did get over mine, even after
all these years.

I do love Italian green beans, can't think why I haven't had them in
so long. Maybe I'll surprise Ron with his mother's beef stew one of
these days, it has those in it.

nancy

nice roast sheldon...................what did you sprinkle on the meat?

--

BOYCOTT THE CHINA OLYMPICS!
(China which has extensive business and oil ties to Sudan)


"Sheldon" > wrote in message
oups.com...
> Roast boneless pork loin, Italian green beans, baked potato...
>
> Five pounder:
>
>
> Perfect:
>
>
> Delicious:
>
>
> Hi gals, it's me:
>
>
> A new friend:
>
>
> A snow squall:
>
>
> Canada geese couldn't care less:
>
>
> Great fun:
>
>
>
> Sheldon
>

"Nancy Young" wrote:
> "Sheldon" wrote
>
> > Roast boneless pork loin, Italian green beans, baked potato...
>
> I really enjoyed your pictures, Sheldon. *Who's the tuxedo?
> Tugged at my heartstrings, I never did get over mine, even after
> all these years.

That's "The Jilly", one and the same of the r.f.c Mugshots. You need
to get another one... check your local shelters, they usually have
Tuxedos. The Tuxedo is not a recognized breed, rather it's a genetic
anomaly that can occur in any breed; a white cat with black markings.
Tuxedos exhibit superior behavioral traits from their pure breed
version, they're smarter, more playful, and more affectionate.

> I do love Italian green beans, can't think why I haven't had them in
> so long. *Maybe I'll surprise Ron with his mother's beef stew one of
> these days, it has those in it.

Those Italian green beans were frozen, I recently discovered them at
my local market as a store brand, they're very good, a nice change of
pace for a side, and compared with the winter produce in the stores
this time of year they are very reasonably priced, $1.49/lb., and no
waste. I nuke them rather than cook them on the stove top. I've
discovered that you definitely need to add the quantity of water
called for and even a bit more, as they take longer to cook than other
frozen veggies so you need to watch that too much water doesn't
evaporate or they will begin to singe, imparting a bitter flavor. And
since they're flat the left overs will be nice cold instead of lettuce
in a cold sliced pork sammich. With some mayo and lots of black
pepper will make a yummy lunch in another hour, if I can hold out. Of
course Jilly will help, she loves pork, she loves green beans too.

Nancy, you need to get another Tuxedo.

The Jilly with her brother Jack as Kittens:


The Jilly all grown up:


Sheldon

"jmcquown" wrote:
> Goomba38 wrote:
> > Sheldon wrote:
> >> Roast boneless pork loin, Italian green beans, baked potato...
>
> >> Five pounder:
> >>
>
> > The finished roast looks incredible, but this one with the well used,
> > old *meat thermometer is my favorite. I love it. I suspect this
> > thermometer has been an old well used friend?
>
> That's exactly the type of meat thermometer I have and I love it. *Mentioned
> it in the complaint/debate about the probe thermometers. *This type works
> perfectly well for me; I can't see spending upwards of $20 or even $30 on a
> meat thermometer.

Especially those silly electronic thingies, with wires that break and
batteries that need replacement, and from what I've read here they
can't be relied upon for accuracy. I have a Taylor bi-metalic dial
type meat thermometer too but nothing compares with the accurcy of the
liquid filled tube type.... ten years ago it was $10 at Lechters, long
ago got my money's worth, and it doesn't look like it's going to conk
out any time soon... it's pretty durable but like any glass tube
thermometer just don't drop it. I'm pretty sure Taylor still makes
this model.

Simply the best:
http://www.amazon.com/Taylor-Classic...652795&sr=8-12

Sheldon

On Sun, 15 Apr 2007 01:37:30 -0500, "jmcquown"
> wrote:

>Goomba38 wrote:
>> Sheldon wrote:
>>> Roast boneless pork loin, Italian green beans, baked potato...
>>>
>>> Five pounder:
>>>
>>
>> The finished roast looks incredible, but this one with the well used,
>> old meat thermometer is my favorite. I love it. I suspect this
>> thermometer has been an old well used friend?
>
>That's exactly the type of meat thermometer I have and I love it. Mentioned
>it in the complaint/debate about the probe thermometers. This type works
>perfectly well for me; I can't see spending upwards of $20 or even $30 on a
>meat thermometer.
>
<shrugging> I use an instant read thermometer, which is less than $6
at the grocery store. Polder has never interested me.

--
See return address to reply by email

On Sun, 15 Apr 2007 09:10:52 -0400, "Nancy Young" >
wrote:

>I do love Italian green beans, can't think why I haven't had them in
>so long. Maybe I'll surprise Ron with his mother's beef stew one of
>these days, it has those in it.

I love them too! Why not just serve them as a vegetable on the side?
You can buy them frozen, so they are available all year long.

--
See return address to reply by email

<sf> wrote

> On Sun, 15 Apr 2007 09:10:52 -0400, "Nancy Young" >
> wrote:
>
>>I do love Italian green beans, can't think why I haven't had them in
>>so long. Maybe I'll surprise Ron with his mother's beef stew one of
>>these days, it has those in it.
>
> I love them too! Why not just serve them as a vegetable on the side?
> You can buy them frozen, so they are available all year long.

No reason at all! I like them any old way. Just they reminded me
of the stew. I will be looking for them next time I shop.

nancy

On Sun, 15 Apr 2007 12:38:53 -0400, "Nancy Young" >
wrote:

>
><sf> wrote
>
>> On Sun, 15 Apr 2007 09:10:52 -0400, "Nancy Young" >
>> wrote:
>>
>>>I do love Italian green beans, can't think why I haven't had them in
>>>so long. Maybe I'll surprise Ron with his mother's beef stew one of
>>>these days, it has those in it.
>>
>> I love them too! Why not just serve them as a vegetable on the side?
>> You can buy them frozen, so they are available all year long.
>
>No reason at all! I like them any old way. Just they reminded me
>of the stew. I will be looking for them next time I shop.
>
You know what you're doing? Making a lot of people curious! Do you
make a regular stew and just throw in the beans or what?



--
See return address to reply by email

"readandpostrosie" wrote:
>
> nice roast sheldon... what did you sprinkle on the meat?


Penzeys adobo and a little salt

Sheldon

<sf> wrote

> On Sun, 15 Apr 2007 12:38:53 -0400, "Nancy Young" >
> wrote:

>><sf> wrote
>>
>>> On Sun, 15 Apr 2007 09:10:52 -0400, "Nancy Young" >
>>> wrote:
>>>
>>>>I do love Italian green beans, can't think why I haven't had them in
>>>>so long. Maybe I'll surprise Ron with his mother's beef stew one of
>>>>these days, it has those in it.
>>>
>>> I love them too! Why not just serve them as a vegetable on the side?
>>> You can buy them frozen, so they are available all year long.
>>
>>No reason at all! I like them any old way. Just they reminded me
>>of the stew. I will be looking for them next time I shop.
>>
> You know what you're doing? Making a lot of people curious! Do you
> make a regular stew and just throw in the beans or what?

Oh! No one should be curious. I'll post it again, but despite the fact
that it's oddly tasty, it's no great shakes. This is it, in her words:

1 pound beef (cut in bite size)
1 onion (sliced) - string beans (cut) (me: she means the
flat Italian green beans)
carrots (sliced)
4 med size potatoes (cut up)
3/4 c water - salt (according to taste)


Sautee onions in heated oil. Remove from pot.
Coat meat in brown paper bag with flour.


Brown meat - Cover with water - Cover pot.
Simmer till meat is almost tender - About 1 hour.
Add onions, carrots and taters. If more water is
needed, add 1/2 cup water. Cover, simmer for
about 1/2 hour. Add the string beans (cooked
separately) after stew is finished.

On Apr 15, 12:11�pm, sf wrote:
> On Sun, 15 Apr 2007 01:37:30 -0500, "jmcquown"
>
>
>
>
>
> > wrote:
> >Goomba38 wrote:
> >> Sheldon wrote:
> >>> Roast boneless pork loin, Italian green beans, baked potato...
>
> >>> Five pounder:
> >>>
>
> >> The finished roast looks incredible, but this one with the well used,
> >> old *meat thermometer is my favorite. I love it. I suspect this
> >> thermometer has been an old well used friend?
>
> >That's exactly the type of meat thermometer I have and I love it. *Mentioned
> >it in the complaint/debate about the probe thermometers. *This type works
> >perfectly well for me; I can't see spending upwards of $20 or even $30 on a
> >meat thermometer.
>
> <shrugging> *I use an instant read thermometer, which is less than $6
> at the grocery store. *

But the instant read thermometer can't be used inside the oven during
cooking so it's of little use as a meat thermometer.

Sheldon

On Sun, 15 Apr 2007 09:10:52 -0400, "Nancy Young" >
wrote:

>
>"Sheldon" > wrote
>
>> Roast boneless pork loin, Italian green beans, baked potato...
>
>I really enjoyed your pictures, Sheldon. Who's the tuxedo?
>Tugged at my heartstrings, I never did get over mine, even after
>all these years.
>
>I do love Italian green beans, can't think why I haven't had them in
>so long. Maybe I'll surprise Ron with his mother's beef stew one of
>these days, it has those in it.
>
>nancy
>

ah, another chance to display my ignorance. how are they different
from regular string beans besides being flat?

your pal,
blake

On Apr 15, 9:57�pm, blake murphy > wrote:
> On Sun, 15 Apr 2007 09:10:52 -0400, "Nancy Young" >
> wrote:
>
>
>
> >"Sheldon" > wrote
>
> >> Roast boneless pork loin, Italian green beans, baked potato...
>
> >I really enjoyed your pictures, Sheldon. *Who's the tuxedo?
> >Tugged at my heartstrings, I never did get over mine, even after
> >all these years.
>
> >I do love Italian green beans, can't think why I haven't had them in
> >so long. *Maybe I'll surprise Ron with his mother's beef stew one of
> >these days, it has those in it.
>
> >nancy
>
> ah, another chance to display my ignorance. *how are they different
> from regular string beans besides being flat?

They taste different and have a different texture, also contain larger
meatier seeds, like wax beans are different, in fact there are many,
many types of long bean.

Here are merely a miserly fewa:

http://www.burpee.com/shopping/searc...&Sea rch.y=12

Sheldon

On Apr 14, 7:40 pm, "Sheldon" > wrote:
> Canada geese couldn't care less:
>
>
Where are they? I love Canadian geese, I love watching them honk
their way across the sky.....

"PVC" wrote:
> "Sheldon" wrote:
>
> Canada geese couldn't care less:
> >
>
> Where are they? *I love Canadian geese, I love watching them honk
> their way across the sky.....

They're the most amazing birds, they own the stratosphere.

There are two there, just resting.

With some tele:


Sheldon

Steve Wertz wrote:
> If that's what your thermometer looks like, I'd hate to see the
> rest of your kitchen equipment.
>
> Cheap ******* can't even afford a thermometer that was made in
> the last 50 years. Good thing you got the one that tells you cook
> your beef to 140 for "rare".
>
> -sw


Of COURSE! It's absolutely impossible to cook without the latest,
shiniest, most expensive equipment. As a result, no REAL cooking was
ever done until last week. It all began in Martha Stewart's new kitchen....

(Mumble, mumble stupid $^%#*^#*& pretentious yuppies mumble, mumble mumble.)

gloria