On Thu, 04 Nov 2010 20:07:06 -0700, Ranée at Arabian Knits
> wrote:

> Was fantastic!
>
> We had this:
> <http://www.finecooking.com/recipes/i...tternut-squash
> -potatoes-corn-bacon.aspx>

Simple meal here. Pork chops, baked potato and baked acorn squash.


Pork Chops with Apples and Thyme
http://www.eatingwell.com/recipes/po...les_thyme.html
From EatingWell: Fall 2004

4 servings

Active Time: 15 minutes | Total Time: 30 minutes

Ingredients

3/4 cup reduced-sodium chicken broth, divided
2 teaspoons cornstarch
2 teaspoons canola oil
4 4-ounce boneless pork chops, 1/2 inch thick, trimmed of fat
1 small onion, sliced
1 tart apple, such as Granny Smith, peeled and sliced
1/4 cup apple cider, or apple juice
2 teaspoons Dijon mustard
1/4 teaspoon dried thyme

Preparation

Mix 2 tablespoons broth and cornstarch in a small bowl.

Heat oil in a large nonstick skillet over high heat. Add chops and
cook until browned, 2 to 3 minutes per side. Transfer to a plate.

Reduce heat to medium-high and add onion to the pan. Cook, stirring
often, until it starts to soften and brown, 2 to 3 minutes. Add apple
and cook, stirring often, until tender, 3 to 5 minutes. Stir in the
remaining broth, cider (or juice), mustard, thyme and the cornstarch
mixture. Bring to a boil, stirring, until thickened and glossy, about
1 minute. Return the chops to the pan and heat through.

Serve immediately.


--

Never trust a dog to watch your food.

sf wrote:
>
>Simple meal here. Pork chops, baked potato and baked acorn squash.
>
>Pork Chops with Apples and Thyme
>http://www.eatingwell.com/recipes/po...les_thyme.html
>From EatingWell: Fall 2004
>
>4 servings
>
>Active Time: 15 minutes | Total Time: 30 minutes
>
>Ingredients
>
>3/4 cup reduced-sodium chicken broth, divided
>2 teaspoons cornstarch
>2 teaspoons canola oil
>4 4-ounce boneless pork chops, 1/2 inch thick, trimmed of fat
>1 small onion, sliced
>1 tart apple, such as Granny Smith, peeled and sliced
>1/4 cup apple cider, or apple juice
>2 teaspoons Dijon mustard
>1/4 teaspoon dried thyme
>
>Preparation
>
>Mix 2 tablespoons broth and cornstarch in a small bowl.
>
>Heat oil in a large nonstick skillet over high heat. Add chops and
>cook until browned, 2 to 3 minutes per side. Transfer to a plate.
>
>Reduce heat to medium-high and add onion to the pan. Cook, stirring
>often, until it starts to soften and brown, 2 to 3 minutes. Add apple
>and cook, stirring often, until tender, 3 to 5 minutes. Stir in the
>remaining broth, cider (or juice), mustard, thyme and the cornstarch
>mixture. Bring to a boil, stirring, until thickened and glossy, about
>1 minute. Return the chops to the pan and heat through.
>
>Serve immediately.

I don't think many need an actual recipe for frying pork chops and
baking potatoes and squash. The web site url would have been plenty
sufficient, there was no need to post the entire recipes. Now post
pictures to indicate that you actually prepared that dinner. I've no
idea why anyone posts recipes of meals they obviously never
prepared... other than to keyboard kook.

On Fri, 05 Nov 2010 12:34:45 -0400, Brooklyn1 <Gravesend1> wrote:

> I don't think many need an actual recipe for frying pork chops and
> baking potatoes and squash. The web site url would have been plenty
> sufficient, there was no need to post the entire recipes. Now post
> pictures to indicate that you actually prepared that dinner. I've no
> idea why anyone posts recipes of meals they obviously never
> prepared... other than to keyboard kook.

Good god.

--

Never trust a dog to watch your food.

sf wrote:
>Brooklyn1 wrote:
>
>> I don't think many need an actual recipe for frying pork chops and
>> baking potatoes and squash. The web site url would have been plenty
>> sufficient, there was no need to post the entire recipes. Now post
>> pictures to indicate that you actually prepared that dinner. I've no
>> idea why anyone posts recipes of meals they obviously never
>> prepared... other than to keyboard kook.
>
>Good god.

Your twelve-step program can't save you... you've been caught keyboard
kooking... actually you outted yourself.

In article >,
sf > wrote:

> On Fri, 05 Nov 2010 12:34:45 -0400, Brooklyn1 <Gravesend1> wrote:
>
> > I don't think many need an actual recipe for frying pork chops and
> > baking potatoes and squash. The web site url would have been plenty
> > sufficient, there was no need to post the entire recipes. Now post
> > pictures to indicate that you actually prepared that dinner. I've no
> > idea why anyone posts recipes of meals they obviously never
> > prepared... other than to keyboard kook.
>
> Good god.

Yes, my daughter. You called?

:-)

Be thankful you got off easy. Usually he would harangue a poster with a
fifteen minute lecture on how you can't call them pork chops if they
don't have a bone!

ObGod: I'm not God, or his representative on Earth, but I played a monk
for Halloween. See my Facebook wall page for a picture!

--
Dan Abel
Petaluma, California USA

On 11/5/2010 1:02 PM, sf wrote:
> On Fri, 05 Nov 2010 12:34:45 -0400, Brooklyn1<Gravesend1> wrote:
>
>> I don't think many need an actual recipe for frying pork chops and
>> baking potatoes and squash. The web site url would have been plenty
>> sufficient, there was no need to post the entire recipes. Now post
>> pictures to indicate that you actually prepared that dinner. I've no
>> idea why anyone posts recipes of meals they obviously never
>> prepared... other than to keyboard kook.
>
> Good god.
>

Seems like there are times when his meds are in balance and he no longer
believes he his omniscient. In that case anyone who mentions anything
must submit proper photographic proof that they actually experienced
what they described since he sits in judgment of all..

Normal people accept that if someone describes something generally it is
factual and they don't need to undergo the grand inquisition to provide
verification.

On Fri, 05 Nov 2010 15:24:17 -0400, Brooklyn1 <Gravesend1> wrote:

> sf wrote:
>
> Your twelve-step program can't save you... you've been caught keyboard
> kooking... actually you outted yourself.
>

An easy to follow recipe is certainly more on topic than those
pictures of your cats and trees.

--

Never trust a dog to watch your food.

On Fri, 05 Nov 2010 18:34:14 -0400, George >
wrote:

> Normal people accept that if someone describes something generally it is
> factual and they don't need to undergo the grand inquisition to provide
> verification.

I thought his problem was with grand menus. Providing one easy to
follow recipe is not keyboard kooking in a cooking group and I do not
feel any need to provide photographs of every damned little thing I
talk about making. I have never cooked apples with pork before. I
know pork and apples are traditional, but I've never done it and
posted the recipe that inspired me.





--

Never trust a dog to watch your food.

On Fri, 05 Nov 2010 14:39:35 -0700, Dan Abel > wrote:

> Be thankful you got off easy. Usually he would harangue a poster with a
> fifteen minute lecture on how you can't call them pork chops if they
> don't have a bone!

<shrug> He's the poster boy for keyboard kooks. A recipe is
certainly more on topic than his pictures of cats and trees.

--

Never trust a dog to watch your food.

On Fri, 05 Nov 2010 16:28:58 -0700, sf > wrote:

>On Fri, 05 Nov 2010 15:24:17 -0400, Brooklyn1 <Gravesend1> wrote:
>
>> sf wrote:
>>
>> Your twelve-step program can't save you... you've been caught keyboard
>> kooking... actually you outted yourself.
>>
>
>An easy to follow recipe is certainly more on topic than those
>pictures of your cats and trees.

You prove my point.
Those are my trees and cats.
You post keyboard kooking.

sf posted:

> Simple meal here. Pork chops, baked potato and baked acorn squash.
>
> Pork Chops with Apples and Thyme
> http://www.eatingwell.com/recipes/po...les_thyme.html
> From EatingWell: Fall 2004
>
> 4 servings
>
> Active Time: 15 minutes | Total Time: 30 minutes
>
> Ingredients
>
> 3/4 cup reduced-sodium chicken broth, divided
> 2 teaspoons cornstarch
> 2 teaspoons canola oil
> 4 4-ounce boneless pork chops, 1/2 inch thick, trimmed of fat
> 1 small onion, sliced
> 1 tart apple, such as Granny Smith, peeled and sliced
> 1/4 cup apple cider, or apple juice
> 2 teaspoons Dijon mustard
> 1/4 teaspoon dried thyme
>
> Preparation
>
> Mix 2 tablespoons broth and cornstarch in a small bowl.
>
> Heat oil in a large nonstick skillet over high heat. Add chops and
> cook until browned, 2 to 3 minutes per side. Transfer to a plate.
>
> Reduce heat to medium-high and add onion to the pan. Cook, stirring
> often, until it starts to soften and brown, 2 to 3 minutes. Add apple
> and cook, stirring often, until tender, 3 to 5 minutes. Stir in the
> remaining broth, cider (or juice), mustard, thyme and the cornstarch
> mixture. Bring to a boil, stirring, until thickened and glossy, about
> 1 minute. Return the chops to the pan and heat through.
>
> Serve immediately.

Hmmm... we just happen to have a Granny Smith apple, and I was wondering
what we ought to do with it. I'd add salt and pepper to the recipe, though,
as I assume you did. I'd also consider finishing with cream rather than with
the cornstarch slurry.

Bob

On Fri, 5 Nov 2010 20:18:32 -0700, "Bob Terwilliger"
> wrote:

> Hmmm... we just happen to have a Granny Smith apple, and I was wondering
> what we ought to do with it. I'd add salt and pepper to the recipe, though,
> as I assume you did. I'd also consider finishing with cream rather than with
> the cornstarch slurry.

I seasoned the chops with s & p before browning, didn't add any extra
while cooking or after and it was fine. Didn't think I needed to get
into that type of detail. Some people salt, others don't. What you
do with salt is entirely up to you. I usually finish my pork chops
with sour cream, so the cornstarch was different for me.

--

Never trust a dog to watch your food.

"Bob Terwilliger" wrote:
>
> Hmmm... we just happen to have a Granny Smith apple,
> and I was wondering what we ought to do with it.

http://mcreynoldsfarms.com/images/teresa%20pig.JPG

On Fri, 05 Nov 2010 18:34:14 -0400, George wrote:

> On 11/5/2010 1:02 PM, sf wrote:
>> On Fri, 05 Nov 2010 12:34:45 -0400, Brooklyn1<Gravesend1> wrote:
>>
>>> I don't think many need an actual recipe for frying pork chops and
>>> baking potatoes and squash. The web site url would have been plenty
>>> sufficient, there was no need to post the entire recipes. Now post
>>> pictures to indicate that you actually prepared that dinner. I've no
>>> idea why anyone posts recipes of meals they obviously never
>>> prepared... other than to keyboard kook.
>>
>> Good god.
>>
>
> Seems like there are times when his meds are in balance and he no longer
> believes he his omniscient. In that case anyone who mentions anything
> must submit proper photographic proof that they actually experienced
> what they described since he sits in judgment of all..
>
> Normal people accept that if someone describes something generally it is
> factual and they don't need to undergo the grand inquisition to provide
> verification.

a chronic liar naturally assumes that other people lie as often as he does.

your pal,
blake

Clueless AOL newbie Sheldon "Pussy" Katz proffered:

>> Hmmm... we just happen to have a Granny Smith apple,
>> and I was wondering what we ought to do with it.
>
> http://mcreynoldsfarms.com/images/teresa%20pig.JPG

Naturally, I'm not going to click on that link. Is it a picture of your
mother?

Bob

"Bob Terwilliger" > wrote in message
eb.com...
> Clueless AOL newbie Sheldon "Pussy" Katz proffered:
>
>>> Hmmm... we just happen to have a Granny Smith apple,
>>> and I was wondering what we ought to do with it.
>>
>> http://mcreynoldsfarms.com/images/teresa%20pig.JPG
>
> Naturally, I'm not going to click on that link. Is it a picture of your
> mother?
>
> Bob
No. It's a picture of a piglet, cooked whole with an apple in it's mouth.

Yeah. Sure. Sheldon cooked it. In his microwave oven.



--- news://freenews.netfront.net/ - complaints: ---

On Sat, 6 Nov 2010 11:05:35 -0400, BigBadBubba wrote:

> "Bob Terwilliger" > wrote in message
> eb.com...
>> Clueless AOL newbie Sheldon "Pussy" Katz proffered:
>>
>>>> Hmmm... we just happen to have a Granny Smith apple,
>>>> and I was wondering what we ought to do with it.
>>>
>>> http://mcreynoldsfarms.com/images/teresa%20pig.JPG
>>
>> Naturally, I'm not going to click on that link. Is it a picture of your
>> mother?
>>
>> Bob
> No. It's a picture of a piglet, cooked whole with an apple in it's mouth.
>
> Yeah. Sure. Sheldon cooked it. In his microwave oven.

sheldon was heartbroken that that pig did not give its last full measure of
devotion to a can of spam.

your pal,
blake