[Trolls, skip it. No one is listening to you anyway.]

Smoked Salmon Wrap
Served in a Spinach Tortilla with
Lettuce, Tomato, Oni0n, Smoked
Bacon and Boursin Spread
Choice of Side
$8.50

Cornbeef Wrap
With Mustard and Sautéed
Onions in a Spinach Tortilla
Choice of Side
$9.50

Blue Plate Special
Smothered Pork Chop
Served with Mashed Potatoes
and Steamed Broccoli

$10.00

What's wrong with this picture? I'll start:

Item #1: There's nothing special about Boursin spread. It's seasoned
cheese spread that comes in a plastic container (different seasonings).
I can buy it at any grocery store around here.

http://www.boursin.com/en_us/

I'd rather have it on crackers or a toasted baguette as a snack

Item #2: It's not "cornbeef", it's *corned beef*. But as a wrap in a
spinach tortilla? Really?

At least the Blue Plate Special resembles one. It's too bad I make damn
fine smothered pork chops myself, otherwise I might actually try theirs.
I still might. It's the last day of the month so I can ding my annual
dining assessment by at least $10. Or double down and freeze two
orders, for those days days when I don't feel like cooking.

Jill

"jmcquown" > wrote in message
...
> [Trolls, skip it. No one is listening to you anyway.]
>
> Smoked Salmon Wrap
> Served in a Spinach Tortilla with
> Lettuce, Tomato, Oni0n, Smoked
> Bacon and Boursin Spread
> Choice of Side
> $8.50
>
> Cornbeef Wrap
> With Mustard and Sautéed
> Onions in a Spinach Tortilla
> Choice of Side
> $9.50
>
> Blue Plate Special
> Smothered Pork Chop
> Served with Mashed Potatoes
> and Steamed Broccoli
>
> $10.00
>
> What's wrong with this picture? I'll start:
>
> Item #1: There's nothing special about Boursin spread. It's seasoned
> cheese spread that comes in a plastic container (different seasonings). I
> can buy it at any grocery store around here.
>
> http://www.boursin.com/en_us/
>
> I'd rather have it on crackers or a toasted baguette as a snack
>
> Item #2: It's not "cornbeef", it's *corned beef*. But as a wrap in a
> spinach tortilla? Really?
>
> At least the Blue Plate Special resembles one. It's too bad I make damn
> fine smothered pork chops myself, otherwise I might actually try theirs. I
> still might. It's the last day of the month so I can ding my annual
> dining assessment by at least $10. Or double down and freeze two orders,
> for those days days when I don't feel like cooking.

Excellent) You get your money's worth Describe how you make your
'smothered pork chop' please. I am not sure what you mean


--
http://www.helpforheroes.org.uk/shop/

On 1/31/2014 12:12 PM, Ophelia wrote:
>
>
> "jmcquown" > wrote in message
> ...
>> [Trolls, skip it. No one is listening to you anyway.]
>>
>> At least the Blue Plate Special resembles one. It's too bad I make
>> damn fine smothered pork chops myself, otherwise I might actually try
>> theirs. I still might. It's the last day of the month so I can ding
>> my annual dining assessment by at least $10. Or double down and
>> freeze two orders, for those days days when I don't feel like cooking.
>
> Excellent) You get your money's worth Describe how you make your
> 'smothered pork chop' please. I am not sure what you mean
>
>
It's basically fairly thin pork chops which have been seasoned, floured
and pan fried in some hot oil (not a lot) until browned but not cooked
through. Remove the pork chops to a plate. Saute onions in the pan.
Saute the onions until browned. Sometimes I deglaze the pan at this
point with a splash of wine. Then add a couple of cups of water or
stock. You're making a gravy. You know how to do that. Add the
pork chops back to the pan with the onions. Cover and simmer until the
chops are tender. Stir them around occasionally. Thicken the gravy
with a flour or cornstarch roux if necessary. Taste the gravy and
adjust seasonings. Serve with the onion gravy spooned over the pork
chops. I usually serve them with mashed potatoes because of the gravy.
Also served with a green vegetable side.

The seasonings are up to you. I start out with just salt & a little
black pepper. Sometimes I add sage, sometimes thyme.

Jill

On Fri, 31 Jan 2014 10:24:41 -0500, jmcquown wrote:

> [Trolls, skip it. No one is listening to you anyway.]
>
> Smoked Salmon Wrap
> Served in a Spinach Tortilla with
> Lettuce, Tomato, Oni0n, Smoked
> Bacon and Boursin Spread
> Choice of Side
> $8.50
>
> Cornbeef Wrap
> With Mustard and Sautéed
> Onions in a Spinach Tortilla
> Choice of Side
> $9.50

Guess tortillas must have been on special at some or other stupidmarket in
the area...


> Blue Plate Special
> Smothered Pork Chop
> Served with Mashed Potatoes
> and Steamed Broccoli
>
> $10.00
>
> What's wrong with this picture? I'll start:
>
> Item #1: There's nothing special about Boursin spread. It's seasoned
> cheese spread that comes in a plastic container (different seasonings).
> I can buy it at any grocery store around here.
>
> http://www.boursin.com/en_us/
>
> I'd rather have it on crackers or a toasted baguette as a snack
>
> Item #2: It's not "cornbeef", it's *corned beef*. But as a wrap in a
> spinach tortilla? Really?

Dunno who types up these menus for them, clearly s/he knows nothing about
food...


> At least the Blue Plate Special resembles one. It's too bad I make damn
> fine smothered pork chops myself, otherwise I might actually try theirs.
> I still might. It's the last day of the month so I can ding my annual
> dining assessment by at least $10. Or double down and freeze two
> orders, for those days days when I don't feel like cooking.

What I cannot get over is the prices The Club charges for these so-called
'specials'. $10 for a smothered pork chop (I noticed it is stated as
singular, not plural) + 'two veg'? Gimme a break.

--
Cheers
Chatty Cathy

"jmcquown" > wrote in message
...
> On 1/31/2014 12:12 PM, Ophelia wrote:
>>
>>
>> "jmcquown" > wrote in message
>> ...
>>> [Trolls, skip it. No one is listening to you anyway.]
>>>
>>> At least the Blue Plate Special resembles one. It's too bad I make
>>> damn fine smothered pork chops myself, otherwise I might actually try
>>> theirs. I still might. It's the last day of the month so I can ding
>>> my annual dining assessment by at least $10. Or double down and
>>> freeze two orders, for those days days when I don't feel like cooking.
>>
>> Excellent) You get your money's worth Describe how you make your
>> 'smothered pork chop' please. I am not sure what you mean
>>
>>
> It's basically fairly thin pork chops which have been seasoned, floured
> and pan fried in some hot oil (not a lot) until browned but not cooked
> through. Remove the pork chops to a plate. Saute onions in the pan.
> Saute the onions until browned. Sometimes I deglaze the pan at this point
> with a splash of wine. Then add a couple of cups of water or stock.
> You're making a gravy. You know how to do that. Add the pork chops
> back to the pan with the onions. Cover and simmer until the chops are
> tender. Stir them around occasionally. Thicken the gravy with a flour or
> cornstarch roux if necessary. Taste the gravy and adjust seasonings.
> Serve with the onion gravy spooned over the pork chops. I usually serve
> them with mashed potatoes because of the gravy. Also served with a green
> vegetable side.

Thank you!! I do use that method but I didn't know it was called that I
use a similar method but with added mushrooms and double cream added near
the end.
--
http://www.helpforheroes.org.uk/shop/

On 2014-01-31 10:24 AM, jmcquown wrote:
> [Trolls, skip it. No one is listening to you anyway.]
>
> Smoked Salmon Wrap
> Served in a Spinach Tortilla with
> Lettuce, Tomato, Oni0n, Smoked
> Bacon and Boursin Spread
> Choice of Side
> $8.50
>
> Cornbeef Wrap
> With Mustard and Sautéed
> Onions in a Spinach Tortilla
> Choice of Side
> $9.50
>
> Blue Plate Special
> Smothered Pork Chop
> Served with Mashed Potatoes
> and Steamed Broccoli
>
> $10.00
>
> What's wrong with this picture? I'll start:
>
> Item #1: There's nothing special about Boursin spread. It's seasoned
> cheese spread that comes in a plastic container (different seasonings).
> I can buy it at any grocery store around here.
>
> http://www.boursin.com/en_us/
>
> I'd rather have it on crackers or a toasted baguette as a snack
>
> Item #2: It's not "cornbeef", it's *corned beef*. But as a wrap in a
> spinach tortilla? Really?

Corned beef is not the sort of thing I would want in a wrap. Maybe
"cornbeef" that might be better in a wrap >>> ;-)
>
> At least the Blue Plate Special resembles one. It's too bad I make damn
> fine smothered pork chops myself, otherwise I might actually try theirs.
> I still might. It's the last day of the month so I can ding my annual
> dining assessment by at least $10. Or double down and freeze two
> orders, for those days days when I don't feel like cooking.
>
If I were in a position of having to use up that assessment I would be
going to the club house and eating it freshly cooked. Given their inept
approach to quality dining I could only hope that it would be better
freshly made.

On 1/31/2014 12:46 PM, ChattyCathy wrote:
> On Fri, 31 Jan 2014 10:24:41 -0500, jmcquown wrote:
>
>
> Dunno who types up these menus for them, clearly s/he knows nothing about
> food...
>
Some clerical person types them. They don't know how to spell and spell
checker doesn't help them.

>> At least the Blue Plate Special resembles one. It's too bad I make damn
>> fine smothered pork chops myself, otherwise I might actually try theirs.
>> I still might. It's the last day of the month so I can ding my annual
>> dining assessment by at least $10. Or double down and freeze two
>> orders, for those days days when I don't feel like cooking.
>
> What I cannot get over is the prices The Club charges for these so-called
> 'specials'. $10 for a smothered pork chop (I noticed it is stated as
> singular, not plural) + 'two veg'? Gimme a break.
>
Yeah, that would be one pork chop. I'm not really complaining. Okay,
maybe a little. LOL I think the descriptions are amusing.

Jill

"Dave Smith" > wrote in message
...

> Corned beef is not the sort of thing I would want in a wrap. Maybe
> "cornbeef" that might be better in a wrap >>> ;-)

What is the difference?


--
http://www.helpforheroes.org.uk/shop/

On 1/31/2014 1:29 PM, Ophelia wrote:
>
>
> "Dave Smith" > wrote in message
> ...
>
>> Corned beef is not the sort of thing I would want in a wrap. Maybe
>> "cornbeef" that might be better in a wrap >>> ;-)
>
> What is the difference?
>
>
Cooking terminology. There's no such thing (that I know of) called
"cornbeef".

Jill

"jmcquown" > wrote in message
...
> On 1/31/2014 1:29 PM, Ophelia wrote:
>>
>>
>> "Dave Smith" > wrote in message
>> ...
>>
>>> Corned beef is not the sort of thing I would want in a wrap. Maybe
>>> "cornbeef" that might be better in a wrap >>> ;-)
>>
>> What is the difference?
>>
>>
> Cooking terminology. There's no such thing (that I know of) called
> "cornbeef".

Ok, thanks, Jill!

--
http://www.helpforheroes.org.uk/shop/

"jmcquown" wrote in message ...

At least the Blue Plate Special resembles one. It's too bad I make damn
fine smothered pork chops myself, otherwise I might actually try theirs.
I still might. It's the last day of the month so I can ding my annual
dining assessment by at least $10. Or double down and freeze two
orders, for those days days when I don't feel like cooking.

Jill

~~~~~~~
That's what I would do. You're a much better cook than I am (which,
honestly, is not difficult!), but you might as well get some benefit from
that "club" assessment.

MaryL

On Fri, 31 Jan 2014 19:46:37 +0200, ChattyCathy
> wrote:

>On Fri, 31 Jan 2014 10:24:41 -0500, jmcquown wrote:
>
>> [Trolls, skip it. No one is listening to you anyway.]
>>
>> Smoked Salmon Wrap
>> Served in a Spinach Tortilla with
>> Lettuce, Tomato, Oni0n, Smoked
>> Bacon and Boursin Spread
>> Choice of Side
>> $8.50
>>
>> Cornbeef Wrap
>> With Mustard and Sautéed
>> Onions in a Spinach Tortilla
>> Choice of Side
>> $9.50
>
>Guess tortillas must have been on special at some or other stupidmarket in
>the area...

Actually they wre out of kaiser rolls... hehe

On Fri, 31 Jan 2014 10:24:41 -0500, jmcquown >
wrote:

> [Trolls, skip it. No one is listening to you anyway.]
>
> Smoked Salmon Wrap
> Served in a Spinach Tortilla with
> Lettuce, Tomato, Oni0n, Smoked
> Bacon and Boursin Spread
> Choice of Side
> $8.50

Sounds disgusting. It truly did turn my stomach.
>
> Cornbeef Wrap
> With Mustard and Sautéed
> Onions in a Spinach Tortilla
> Choice of Side
> $9.50

At least they've branched out from kaiser rolls.
>
> Blue Plate Special
> Smothered Pork Chop
> Served with Mashed Potatoes
> and Steamed Broccoli
>
> $10.00

Okay. Not too bad. Not in love with the idea of "smothered", but
that's another story.
>
> What's wrong with this picture? I'll start:
>
> Item #1: There's nothing special about Boursin spread. It's seasoned
> cheese spread that comes in a plastic container (different seasonings).
> I can buy it at any grocery store around here.
>
> http://www.boursin.com/en_us/
>
> I'd rather have it on crackers or a toasted baguette as a snack
>
> Item #2: It's not "cornbeef", it's *corned beef*. But as a wrap in a
> spinach tortilla? Really?
>
> At least the Blue Plate Special resembles one. It's too bad I make damn
> fine smothered pork chops myself, otherwise I might actually try theirs.
> I still might. It's the last day of the month so I can ding my annual
> dining assessment by at least $10. Or double down and freeze two
> orders, for those days days when I don't feel like cooking.
>
Double down and go for it!


--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Fri, 31 Jan 2014 19:46:37 +0200, ChattyCathy
> wrote:

> > Item #2: It's not "cornbeef", it's *corned beef*. But as a wrap in a
> > spinach tortilla? Really?
>
> Dunno who types up these menus for them, clearly s/he knows nothing about
> food...

It sounds to me like someone is typing up what they heard or the way
they say it... without spell check turned on, if it's a word
processing program. They are probably using a text editor, like Note
Pad or Word Pad and don't know there are add ons available for spell
checking. http://tinyspell.numerit.com/

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 1/31/2014 2:49 PM, Brooklyn1 wrote:
> On Fri, 31 Jan 2014 19:46:37 +0200, ChattyCathy
> > wrote:
>
>> On Fri, 31 Jan 2014 10:24:41 -0500, jmcquown wrote:
>>
>>> Smoked Salmon Wrap
>>> Served in a Spinach Tortilla with
>>> Lettuce, Tomato, Oni0n, Smoked
>>> Bacon and Boursin Spread
>>> Choice of Side
>>> $8.50
>>>
>>> Cornbeef Wrap
>>> With Mustard and Sautéed
>>> Onions in a Spinach Tortilla
>>> Choice of Side
>>> $9.50
>>
>> Guess tortillas must have been on special at some or other stupidmarket in
>> the area...
>
> Actually they wre out of kaiser rolls... hehe
>
Probably both.

Jill

On 1/31/2014 10:44 AM, jmcquown wrote:

> It's basically fairly thin pork chops which have been seasoned, floured
> and pan fried in some hot oil (not a lot) until browned but not cooked
> through. Remove the pork chops to a plate. Saute onions in the pan.
> Saute the onions until browned. Sometimes I deglaze the pan at this
> point with a splash of wine. Then add a couple of cups of water or
> stock. You're making a gravy. You know how to do that. Add the
> pork chops back to the pan with the onions. Cover and simmer until the
> chops are tender.

> The seasonings are up to you. I start out with just salt & a little
> black pepper. Sometimes I add sage, sometimes thyme.
>
> Jill

That's very similar to my husband's grandmother's recipe but his
family (and I) season with rosemary. Delicious.

gloria p

On Friday, January 31, 2014 7:24:41 AM UTC-8, jmcquown wrote:
> [Trolls, skip it. No one is listening to you anyway.]
>
>
>
> Smoked Salmon Wrap
>
> Served in a Spinach Tortilla with
>
> Lettuce, Tomato, Oni0n, Smoked
>
> Bacon and Boursin Spread
>
> Choice of Side
>
> $8.50
>
>
>
> Cornbeef Wrap
>
> With Mustard and Sautéed
>
> Onions in a Spinach Tortilla
>
> Choice of Side
>
> $9.50
>
>
>
> Blue Plate Special
>
> Smothered Pork Chop
>
> Served with Mashed Potatoes
>
> and Steamed Broccoli
>
>
>
> $10.00
>
>
>
> What's wrong with this picture? I'll start:
>
>
>
> Item #1: There's nothing special about Boursin spread. It's seasoned
>
> cheese spread that comes in a plastic container (different seasonings).
>
> I can buy it at any grocery store around here.
>
>
>
> http://www.boursin.com/en_us/
>
>
>
> I'd rather have it on crackers or a toasted baguette as a snack
>
>
>
> Item #2: It's not "cornbeef", it's *corned beef*. But as a wrap in a
>
> spinach tortilla? Really?
>
>
>
> At least the Blue Plate Special resembles one. It's too bad I make damn
>
> fine smothered pork chops myself, otherwise I might actually try theirs.
>
> I still might. It's the last day of the month so I can ding my annual
>
> dining assessment by at least $10. Or double down and freeze two
>
> orders, for those days days when I don't feel like cooking.
>
>
>
> Jill



On Friday, January 31, 2014 7:24:41 AM UTC-8, jmcquown wrote:
> [Trolls, skip it. No one is listening to you anyway.]
>
>
>
> Smoked Salmon Wrap
>
> Served in a Spinach Tortilla with
>
> Lettuce, Tomato, Oni0n, Smoked
>
> Bacon and Boursin Spread
>
> Choice of Side
>
> $8.50
>
>
>
> Cornbeef Wrap
>
> With Mustard and Sautéed
>
> Onions in a Spinach Tortilla
>
> Choice of Side
>
> $9.50
>
>
>
> Blue Plate Special
>
> Smothered Pork Chop
>
> Served with Mashed Potatoes
>
> and Steamed Broccoli
>
>
>
> $10.00
>
>
>
> What's wrong with this picture? I'll start:
>
>
>
> Item #1: There's nothing special about Boursin spread. It's seasoned
>
> cheese spread that comes in a plastic container (different seasonings).
>
> I can buy it at any grocery store around here.
>
>
>
> http://www.boursin.com/en_us/
>
>
>
> I'd rather have it on crackers or a toasted baguette as a snack
>
>
>
> Item #2: It's not "cornbeef", it's *corned beef*. But as a wrap in a
>
> spinach tortilla? Really?
>
>
>
> At least the Blue Plate Special resembles one. It's too bad I make damn
>
> fine smothered pork chops myself, otherwise I might actually try theirs.
>
> I still might. It's the last day of the month so I can ding my annual
>
> dining assessment by at least $10. Or double down and freeze two
>
> orders, for those days days when I don't feel like cooking.
>
>
>
> Jill

The first item sounds awful. I have never had bacon boursin whatever but is sounds like it would be salty. That on smoked salmon sounds like salt/sodium overload not to mention an assault on the tastebuds.

Say, maybe that would qualify for another taste sense, Super Umami

Julie P.

On 1/31/2014 6:57 PM, Sqwertz wrote:
> On Fri, 31 Jan 2014 10:24:41 -0500, jmcquown wrote:
>
>> Smoked Salmon Wrap
>> Served in a Spinach Tortilla with
>> Lettuce, Tomato, Oni0n, Smoked
>> Bacon and Boursin Spread
>> Choice of Side
>> $8.50
>
> Smoked salmon AND bacon is weird.
>
I can't imagine smoked salmon with smoked bacon. Overkill.

>> Cornbeef Wrap
>
> Is that faux beef made out of corn?
>
>> With Mustard and Sautéed
>> Onions in a Spinach Tortilla
>
> Gotta get rid of those spinach tortillas, I guess. Another weird
> combo.
>
> -sw
>
Yeah, I don't know what's up with the spinach tortillas.

Jill

On 1/31/2014 1:04 PM, Ophelia wrote:
>
>
> "jmcquown" > wrote in message
> ...
>> On 1/31/2014 12:12 PM, Ophelia wrote:
>>>
>>> Excellent) You get your money's worth Describe how you make your
>>> 'smothered pork chop' please. I am not sure what you mean
>>>
>> It's basically fairly thin pork chops which have been seasoned,
>> floured and pan fried in some hot oil (not a lot) until browned but
>> not cooked through. Remove the pork chops to a plate. Saute onions
>> in the pan. Saute the onions until browned. Sometimes I deglaze the
>> pan at this point with a splash of wine. Then add a couple of cups of
>> water or stock. You're making a gravy. You know how to do that.
>> Add the pork chops back to the pan with the onions. Cover and simmer
>> until the chops are tender. Stir them around occasionally. Thicken
>> the gravy with a flour or cornstarch roux if necessary. Taste the
>> gravy and adjust seasonings. Serve with the onion gravy spooned over
>> the pork chops. I usually serve them with mashed potatoes because of
>> the gravy. Also served with a green vegetable side.
>
> Thank you!! I do use that method but I didn't know it was called that
> I use a similar method but with added mushrooms and double cream added
> near the end.

I almost mentioned adding mushrooms because I know you like them.
Cream is good. It's just not something I keep on hand all the time.

Jill

On Fri, 31 Jan 2014 12:36:57 -0800, sf wrote:

> On Fri, 31 Jan 2014 19:46:37 +0200, ChattyCathy
> > wrote:
>
>> > Item #2: It's not "cornbeef", it's *corned beef*. But as a wrap in a
>> > spinach tortilla? Really?
>>
>> Dunno who types up these menus for them, clearly s/he knows nothing
>> about food...
>
> It sounds to me like someone is typing up what they heard or the way
> they say it... without spell check turned on,

IMHO, having a spell check would not help, sf. If The Club chefs or
restaurant manager(s) are as well qualified (as they claim) and/or know
anything about food in general themselves, surely they would spot these
stupid mistakes before the menus get sent out to the whole community?

--
Cheers
Chatty Cathy

On Fri, 31 Jan 2014 13:29:25 -0500, jmcquown wrote:

> On 1/31/2014 12:46 PM, ChattyCathy wrote:

>> What I cannot get over is the prices The Club charges for these
>> so-called 'specials'. $10 for a smothered pork chop (I noticed it is
>> stated as singular, not plural) + 'two veg'? Gimme a break.
>>
> Yeah, that would be one pork chop. I'm not really complaining. Okay,
> maybe a little. LOL I think the descriptions are amusing.

It would be even more amusing if they weren't ripping the community off. I
guess people put up with it partly because it seems easier (for some) than
getting in the car and driving into one of the neighboring towns and
patronizing the restaurants there - and partly because some people have
more money than sense (and clearly not much taste in good food).

I just have to wonder what their reactions would be if the staff at said
Club could read (or have read) some of these threads... <g>

And I just had another thought; pity you're not working as a restaurant
manager there because that would improve both the quality of the food and
the service drastically ;-)

--
Cheers
Chatty Cathy

On Sat, 01 Feb 2014 09:36:48 +0200, ChattyCathy
> wrote:

> On Fri, 31 Jan 2014 12:36:57 -0800, sf wrote:
>
> > On Fri, 31 Jan 2014 19:46:37 +0200, ChattyCathy
> > > wrote:
> >
> >> > Item #2: It's not "cornbeef", it's *corned beef*. But as a wrap in a
> >> > spinach tortilla? Really?
> >>
> >> Dunno who types up these menus for them, clearly s/he knows nothing
> >> about food...
> >
> > It sounds to me like someone is typing up what they heard or the way
> > they say it... without spell check turned on,
>
> IMHO, having a spell check would not help, sf. If The Club chefs or
> restaurant manager(s) are as well qualified (as they claim) and/or know
> anything about food in general themselves, surely they would spot these
> stupid mistakes before the menus get sent out to the whole community?

I don't and have never thought they were anything beyond BS and Jill
doesn't think so either or else she wouldn't be posting their daily
load of cr*p.


--

Good Food.
Good Friends.
Good Memories.

"jmcquown" > wrote in message
...
> On 1/31/2014 1:04 PM, Ophelia wrote:
>>
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 1/31/2014 12:12 PM, Ophelia wrote:
>>>>
>>>> Excellent) You get your money's worth Describe how you make your
>>>> 'smothered pork chop' please. I am not sure what you mean
>>>>
>>> It's basically fairly thin pork chops which have been seasoned,
>>> floured and pan fried in some hot oil (not a lot) until browned but
>>> not cooked through. Remove the pork chops to a plate. Saute onions
>>> in the pan. Saute the onions until browned. Sometimes I deglaze the
>>> pan at this point with a splash of wine. Then add a couple of cups of
>>> water or stock. You're making a gravy. You know how to do that.
>>> Add the pork chops back to the pan with the onions. Cover and simmer
>>> until the chops are tender. Stir them around occasionally. Thicken
>>> the gravy with a flour or cornstarch roux if necessary. Taste the
>>> gravy and adjust seasonings. Serve with the onion gravy spooned over
>>> the pork chops. I usually serve them with mashed potatoes because of
>>> the gravy. Also served with a green vegetable side.
>>
>> Thank you!! I do use that method but I didn't know it was called that
>> I use a similar method but with added mushrooms and double cream added
>> near the end.
>
> I almost mentioned adding mushrooms because I know you like them. Cream
> is good. It's just not something I keep on hand all the time.

Lady of good taste I see
--
http://www.helpforheroes.org.uk/shop/

"jmcquown" > wrote in message
...
> On 1/31/2014 1:04 PM, Ophelia wrote:
>>
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 1/31/2014 12:12 PM, Ophelia wrote:
>>>>
>>>> Excellent) You get your money's worth Describe how you make your
>>>> 'smothered pork chop' please. I am not sure what you mean
>>>>
>>> It's basically fairly thin pork chops which have been seasoned,
>>> floured and pan fried in some hot oil (not a lot) until browned but
>>> not cooked through. Remove the pork chops to a plate. Saute onions
>>> in the pan. Saute the onions until browned. Sometimes I deglaze the
>>> pan at this point with a splash of wine. Then add a couple of cups of
>>> water or stock. You're making a gravy. You know how to do that.
>>> Add the pork chops back to the pan with the onions. Cover and simmer
>>> until the chops are tender. Stir them around occasionally. Thicken
>>> the gravy with a flour or cornstarch roux if necessary. Taste the
>>> gravy and adjust seasonings. Serve with the onion gravy spooned over
>>> the pork chops. I usually serve them with mashed potatoes because of
>>> the gravy. Also served with a green vegetable side.
>>
>> Thank you!! I do use that method but I didn't know it was called that
>> I use a similar method but with added mushrooms and double cream added
>> near the end.
>
> I almost mentioned adding mushrooms because I know you like them. Cream
> is good. It's just not something I keep on hand all the time.

Lady of good taste I see

--
http://www.helpforheroes.org.uk/shop/

On Fri, 31 Jan 2014 14:49:07 -0500, Brooklyn1 wrote:

> On Fri, 31 Jan 2014 19:46:37 +0200, ChattyCathy >
> wrote:

>>Guess tortillas must have been on special at some or other stupidmarket
>>in the area...
>
> Actually they wre out of kaiser rolls... hehe

<snork> Too funny.
--
Cheers
Chatty Cathy

On Fri, 31 Jan 2014 21:37:18 -0500, jmcquown >
wrote:

>On 1/31/2014 6:57 PM, Sqwertz wrote:
>> On Fri, 31 Jan 2014 10:24:41 -0500, jmcquown wrote:
>>
>>> Smoked Salmon Wrap
>>> Served in a Spinach Tortilla with
>>> Lettuce, Tomato, Oni0n, Smoked
>>> Bacon and Boursin Spread
>>> Choice of Side
>>> $8.50
>>
>> Smoked salmon AND bacon is weird.
>>
>I can't imagine smoked salmon with smoked bacon. Overkill.

Overkill nothing, TIAD to the Nth Degree.

In article >,
Sqwertz > wrote:
>On Fri, 31 Jan 2014 10:24:41 -0500, jmcquown wrote:
>
>> Smoked Salmon Wrap
>> Served in a Spinach Tortilla with
>> Lettuce, Tomato, Oni0n, Smoked
>> Bacon and Boursin Spread
>> Choice of Side
>> $8.50
>
>Smoked salmon AND bacon is weird.

I had a smoked salmon BLT a couple of months ago. I pulled off
the smoked salmon and ate it separately, then piled all of the
bacon on half of the sandwich, and ate that. Turned out to be
quite a nice lunch.

The wrap just has too many different things going on, unless
the bacon is minimal and the Boursin is spread very, very thin.

CIndy Hamilton
--

Cindy Hamilton wrote:
> In >,
> > wrote:
>> On Fri, 31 Jan 2014 10:24:41 -0500, jmcquown wrote:
>>
>>> Smoked Salmon Wrap
>>> Served in a Spinach Tortilla with
>>> Lettuce, Tomato, Oni0n, Smoked
>>> Bacon and Boursin Spread
>>> Choice of Side
>>> $8.50
>>
>> Smoked salmon AND bacon is weird.
>
> I had a smoked salmon BLT a couple of months ago. I pulled off
> the smoked salmon and ate it separately, then piled all of the
> bacon on half of the sandwich, and ate that. Turned out to be
> quite a nice lunch.
>
> The wrap just has too many different things going on, unless
> the bacon is minimal and the Boursin is spread very, very thin.
>
> CIndy Hamilton

Speaking of Boursin, one of my favorite sandwiches used to be roast beef
(med-rare) and Boursin on a good-quality pumpernickel bread. The
Boursin was lavishly spread.

--
Jean B.