https://s28.postimg.org/pv1hzjcrx/baked_chops.jpg

Quite tender, absolutely delicious. Pick one up by the bone and take a
bite.

https://s15.postimg.org/rx2cm1cvf/chop_w_noodles.jpg

Medium buttered egg noodles sprinkled with chopped parsley, tossed with
butter and grated mozzarella.

So as not to make anyone squeamish, no pics of the small brussels
sprouts.

Jill

"jmcquown" > wrote in message
news
> https://s28.postimg.org/pv1hzjcrx/baked_chops.jpg
>
> Quite tender, absolutely delicious. Pick one up by the bone and take a
> bite.
>
> https://s15.postimg.org/rx2cm1cvf/chop_w_noodles.jpg
>
> Medium buttered egg noodles sprinkled with chopped parsley, tossed with
> butter and grated mozzarella.
>
> So as not to make anyone squeamish, no pics of the small brussels sprouts.
>
>
> Jill



Looks very good.

Cheri

On Friday, March 31, 2017 at 8:43:30 PM UTC-5, Jill McQuown wrote:
>
> https://s28.postimg.org/pv1hzjcrx/baked_chops.jpg
>
> So as not to make anyone squeamish, no pics of the small brussels
> sprouts.
>
> Jill
>
>
:-))

On 3/31/2017 11:12 PM, Wayne Boatwright wrote:
> On Fri 31 Mar 2017 06:43:22p, jmcquown told us...
>
>> https://s28.postimg.org/pv1hzjcrx/baked_chops.jpg
>>
>> Quite tender, absolutely delicious. Pick one up by the bone and
>> take a bite.
>>
>> https://s15.postimg.org/rx2cm1cvf/chop_w_noodles.jpg
>>
>> Medium buttered egg noodles sprinkled with chopped parsley, tossed
>> with butter and grated mozzarella.
>>
>> So as not to make anyone squeamish, no pics of the small brussels
>> sprouts.
>>
>> Jill
>
> The chops look good, and I love Brussels sprouts. I often cut them in
> half, toss with olive oil and some seasonings, and roast them in the
> oven.
>
I often roast brussels sprouts. Didn't this time.

Jill

How do you prepare the chops? I can never get mine tender. That's a terrible
confession from someone in hog country. ;-))

N.

On Fri, 31 Mar 2017 21:43:22 -0400, jmcquown >
wrote:

>https://s28.postimg.org/pv1hzjcrx/baked_chops.jpg
>
>Quite tender, absolutely delicious. Pick one up by the bone and take a
>bite.
>
>https://s15.postimg.org/rx2cm1cvf/chop_w_noodles.jpg
>
>Medium buttered egg noodles sprinkled with chopped parsley, tossed with
>butter and grated mozzarella.
>
>So as not to make anyone squeamish, no pics of the small brussels
>sprouts.
>
>Jill

those chops look really good, Jill
Janet US

On 2017-04-01, l not -l > wrote:

> I prepare mine as I have seen on America's Test Kitchen. I dry-brine the

WTF is "dry-brine"?

> first, the salt pulls moisture out; but, after a while, it goes back into
> the meat taking the salt with it.

In yer dreams!

Not one single person has convinced me of why brining works (dry OR
wet!). One can Gobble "marination", "brining", etc, but it works the
exact opposite of how "osmosis" actually works. No wonder it is under
constant debate.

https://en.wikipedia.org/wiki/Brining

> When cooking, the salt helps retain moisture in the chops.

The exact opposite of how salt works.

nb

On 2017-04-01 11:14 AM, notbob wrote:
> On 2017-04-01, l not -l > wrote:
>
>> I prepare mine as I have seen on America's Test Kitchen. I dry-brine the
>
> WTF is "dry-brine"?
>
>> first, the salt pulls moisture out; but, after a while, it goes back into
>> the meat taking the salt with it.
>
> In yer dreams!
>
> Not one single person has convinced me of why brining works (dry OR
> wet!). One can Gobble "marination", "brining", etc, but it works the
> exact opposite of how "osmosis" actually works. No wonder it is under
> constant debate.
>
> https://en.wikipedia.org/wiki/Brining
>
>> When cooking, the salt helps retain moisture in the chops.
>
> The exact opposite of how salt works.
>


You can remain unconvinced if you wish, but I can tell you that one of
the best things I have learned about cooking pork chops is to give them
a liberal dose of salt an hour or two before cooking.

On 1 Apr 2017 15:14:00 GMT, notbob > wrote:

>On 2017-04-01, l not -l > wrote:
>
>> I prepare mine as I have seen on America's Test Kitchen. I dry-brine the
>
>WTF is "dry-brine"?
>
>> first, the salt pulls moisture out; but, after a while, it goes back into
>> the meat taking the salt with it.
>
>In yer dreams!
>
>Not one single person has convinced me of why brining works (dry OR
>wet!). One can Gobble "marination", "brining", etc, but it works the
>exact opposite of how "osmosis" actually works. No wonder it is under
>constant debate.
>
>https://en.wikipedia.org/wiki/Brining
>
>> When cooking, the salt helps retain moisture in the chops.
>
>The exact opposite of how salt works.
>
>nb

It works exactly as osmosis should. Osmosis is a balancing act -- out
and in until a balance is achieved.
Janet US

On Saturday, April 1, 2017 at 5:14:03 AM UTC-10, notbob wrote:
> On 2017-04-01, l not -l > wrote:
>
> > I prepare mine as I have seen on America's Test Kitchen. I dry-brine the
>
> WTF is "dry-brine"?
>
> > first, the salt pulls moisture out; but, after a while, it goes back into
> > the meat taking the salt with it.
>
> In yer dreams!
>
> Not one single person has convinced me of why brining works (dry OR
> wet!). One can Gobble "marination", "brining", etc, but it works the
> exact opposite of how "osmosis" actually works. No wonder it is under
> constant debate.
>
> https://en.wikipedia.org/wiki/Brining
>
> > When cooking, the salt helps retain moisture in the chops.
>
> The exact opposite of how salt works.
>
> nb

Brining allowed me to do two things - pump moisture into a bird and more importantly defrost a big bird overnight. I'm not likely to brine birds these days because most of the cheap turkeys that I buy come already pumped up with salty water. Brining those kind of birds makes them too salty. The era of cheap "minimally processed" turkeys seems to be over.

I've never brined a pork chop because I don't bake pork chops. I fry them like a steak i.e., don't overcook them and they come out great.

On Saturday, April 1, 2017 at 2:25:11 AM UTC-10, Nancy2 wrote:
> How do you prepare the chops? I can never get mine tender. That's a terrible
> confession from someone in hog country. ;-))
>
> N.

I will dredge pork chops in flour and fry at a higher temperature than most folks do. A thick chop will be turned more than a thin chop. A thick chop will be done in about 10 minutes. It's the best chops you ever had.

On Saturday, April 1, 2017 at 8:25:11 AM UTC-4, Nancy2 wrote:
> How do you prepare the chops? I can never get mine tender. That's a terrible
> confession from someone in hog country. ;-))
>
> N.

I cook them to an interior temperature no more than 145 F.

Not, you know, that I stick a thermometer in every time I cook. I've
determined empirically what that means on my gas grill (or in a 350 F
oven) for the thickness of chop that I usually buy. You could
use a thermometer for a while until you get the hang of it.

Cindy Hamilton

U.S. Janet B. wrote:
>notbob wrote:
>>l not -l wrote:
>>
>>> I prepare mine as I have seen on America's Test Kitchen. I dry-brine the
>>
>>WTF is "dry-brine"?
>>
>>> first, the salt pulls moisture out; but, after a while, it goes back into
>>> the meat taking the salt with it.
>>
>>In yer dreams!
>>
>>Not one single person has convinced me of why brining works (dry OR
>>wet!). One can Gobble "marination", "brining", etc, but it works the
>>exact opposite of how "osmosis" actually works. No wonder it is under
>>constant debate.
>>
>>https://en.wikipedia.org/wiki/Brining
>>
>>> When cooking, the salt helps retain moisture in the chops.
>>
>>The exact opposite of how salt works.
>>
>>nb
>
>It works exactly as osmosis should. Osmosis is a balancing act -- out
>and in until a balance is achieved.
>Janet US

However NotBob is correct, brining is synonymous with corning, slowly
removes moisture from pork and eventually over time adds salt, exactly
the same way brisket is corned. Dry brining is how gravlox is
prepared. ends up rather dry and salty. But a lot depends on how long
meats are brined, and how concentrated the solution, pork brined for
an hour or two accomplishes little more than extracting a little
surface moisture and slightly salts just below the surface, actually a
waste of time and salt. With commercial brining a seasoned saline
solution is pumped/injected deep into meats. I try not to to buy
pumped meats but that's difficult with a holiday turkey as most all
these days are pumped except if one buys fresh killed, and those are
pricey, a lot more money than I want to pay for turkey... even Empire
(kosher) turkeys are now brined. I roast a turkey only once a year
for Thanksgiving to keep with tradition so I endure the brined turkey.
I'm not a big fan of turkey, if I could buy a 16 pound chicken for
Thanksgiving I'd roast that.
When I season meats for roasting/frying I use herbs and spices but no
salt... I salt those meats after cooking, that's what salt shakers on
the table are for. Even pot roast and stews don't get any salt until
the end of cooking and not very much, I prefer to use a salt shaker
after plating... when I serve guests I remind them that I've added no
salt but to taste first... most times my seasoning is adequate so they
don't add any salt. That's why I prefer Penzeys blends that don't
contain salt,,, their Adobo contains no added salt so works very well
with pork and chili, Penzeys Chili Powder is perfet, contains no
added salt so can use as much as one wants without over salting.
Penzeys Chili Powder is availale in three heat ranges; mild, medium,
and hot... I buy mild as I'm not a hot pepper freak but I keep a
variety of hot pepper for the TIAD chili heads. I've known people who
add so much hot pepper to everything they can't taste anything but,
could be a bowl of excretia they wouldn't know... they'd literally
verbalize "Man that's some good shit!". LOL

On 4/1/2017 8:25 AM, Nancy2 wrote:
> How do you prepare the chops? I can never get mine tender. That's a terrible
> confession from someone in hog country. ;-))
>
> N.
>

These were thin cut pork chops. I sprinkled them with <gasp> Lawry's
Seasoned Salt. (Salt doesn't bother me and I don't have a reason to
avoid sodium.) I let them sit for about 15 minutes, then put them on a
baking sheet in a very hot oven (425F) for about 20 minutes. They were
quite tender and very tasty.

Jill

On 2017-04-04 9:52 AM, jmcquown wrote:
> On 4/1/2017 8:25 AM, Nancy2 wrote:
>> How do you prepare the chops? I can never get mine tender. That's a
>> terrible
>> confession from someone in hog country. ;-))
>>
>> N.
>>
>
> These were thin cut pork chops. I sprinkled them with <gasp> Lawry's
> Seasoned Salt. (Salt doesn't bother me and I don't have a reason to
> avoid sodium.) I let them sit for about 15 minutes, then put them on a
> baking sheet in a very hot oven (425F) for about 20 minutes. They were
> quite tender and very tasty.


When I cook thin pork chops I like to grill them. I use the gas grill in
the summer and the cast grill pan in cold weather. I mix up salt,
pepper, garlic powder, oregano and finely chopped mint. Sprinkle it onto
both sides and let it sit for an hour. Grill on high heat about 1-2 per
side.

jmcquown wrote:
>
> On 4/1/2017 8:25 AM, Nancy2 wrote:
> > How do you prepare the chops? I can never get mine tender. That's a terrible
> > confession from someone in hog country. ;-))
> >
> > N.
> >
>
> These were thin cut pork chops. I sprinkled them with <gasp> Lawry's
> Seasoned Salt.

No need to gasp. You like the stuff so it's fine.


(Salt doesn't bother me and I don't have a reason to
> avoid sodium.) I let them sit for about 15 minutes, then put them on a
> baking sheet in a very hot oven (425F) for about 20 minutes. They were
> quite tender and very tasty.
>
> Jill

On Tue, 04 Apr 2017 16:35:43 -0400, Gary > wrote:

> jmcquown wrote:
> >
> > These were thin cut pork chops. I sprinkled them with <gasp> Lawry's
> > Seasoned Salt.
>
> No need to gasp. You like the stuff so it's fine.
>
>
I hate that stuff, but not because it's salt - because I don't like
the flavor.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

sf wrote:
>
> On Tue, 04 Apr 2017 16:35:43 -0400, Gary > wrote:
>
> > jmcquown wrote:
> > >
> > > These were thin cut pork chops. I sprinkled them with <gasp> Lawry's
> > > Seasoned Salt.
> >
> > No need to gasp. You like the stuff so it's fine.
> >
> >
> I hate that stuff, but not because it's salt - because I don't like
> the flavor.

I've never tried it. Point was if Jill likes it, go for it.

On 4/4/2017 4:35 PM, Gary wrote:
> jmcquown wrote:
>>
>> On 4/1/2017 8:25 AM, Nancy2 wrote:
>>> How do you prepare the chops? I can never get mine tender. That's a terrible
>>> confession from someone in hog country. ;-))
>>>
>>> N.
>>>
>>
>> These were thin cut pork chops. I sprinkled them with <gasp> Lawry's
>> Seasoned Salt.
>
> No need to gasp. You like the stuff so it's fine.
>
It's okay, I'm just not advocating it. Until last month, I haven't
bought or used it since the 1980's.

> (Salt doesn't bother me and I don't have a reason to
>> avoid sodium.) I let them sit for about 15 minutes, then put them on a
>> baking sheet in a very hot oven (425F) for about 20 minutes. They were
>> quite tender and very tasty.
>>
>> Jill

And yes, they were very tender and quite tasty.

Got a hummingbird at my feeder! Spring has truly sprung.

Jill

"jmcquown" > wrote in message
news
> On 4/1/2017 8:25 AM, Nancy2 wrote:
>> How do you prepare the chops? I can never get mine tender. That's a
>> terrible
>> confession from someone in hog country. ;-))
>>
>> N.
>>
>
> These were thin cut pork chops. I sprinkled them with <gasp> Lawry's
> Seasoned Salt. (Salt doesn't bother me and I don't have a reason to avoid
> sodium.) I let them sit for about 15 minutes, then put them on a baking
> sheet in a very hot oven (425F) for about 20 minutes. They were quite
> tender and very tasty.
>
> Jill



I like Lawry's Seasoned Salt fine, and your chops looked tasty.

Cheri

Thanks, Jill. I will have to try the thin cut...I always buy the thick "Iowa" chops.

N.

On 4/5/2017 4:56 PM, Nancy2 wrote:
> Thanks, Jill. I will have to try the thin cut...I always buy the thick "Iowa" chops.
>
> N.
>
Nancy2, I only buy thick cut chops when I intend on stuffing them.
Otherwise they don't seem to be very tender. Then again, I don't live
in Iowa.

Jill

On 4/5/2017 12:59 PM, Sqwertz wrote:
> On Tue, 04 Apr 2017 16:35:43 -0400, Gary wrote:
>
>> jmcquown wrote:
>>>
>>> On 4/1/2017 8:25 AM, Nancy2 wrote:
>>>> How do you prepare the chops? I can never get mine tender. That's a terrible
>>>> confession from someone in hog country. ;-))
>>>
>>> These were thin cut pork chops. I sprinkled them with <gasp> Lawry's
>>> Seasoned Salt.
>>
>> No need to gasp. You like the stuff so it's fine.
>
> She also likes pot roast. What do you think about THAT?
>
> -sw
>
OMG! I do like pot roast!

Jill

"jmcquown" wrote in message news
On 4/5/2017 4:56 PM, Nancy2 wrote:
> Thanks, Jill. I will have to try the thin cut...I always buy the thick
> "Iowa" chops.
>
> N.
>
Nancy2, I only buy thick cut chops when I intend on stuffing them.
Otherwise they don't seem to be very tender. Then again, I don't live
in Iowa.

Jill

===

But that marinade would be ok with any pork, yes?


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

On 4/6/2017 5:39 AM, Ophelia wrote:
> "jmcquown" wrote in message news >
> On 4/5/2017 4:56 PM, Nancy2 wrote:
>> Thanks, Jill. I will have to try the thin cut...I always buy the
>> thick "Iowa" chops.
>>
>> N.
>>
> Nancy2, I only buy thick cut chops when I intend on stuffing them.
> Otherwise they don't seem to be very tender. Then again, I don't live
> in Iowa.
>
> Jill
>
> ===
>
> But that marinade would be ok with any pork, yes?
>
>
Yes, although I tend to use it just for those faux (country-style) "ribs".

Jill

"jmcquown" wrote in message news
On 4/6/2017 5:39 AM, Ophelia wrote:
> "jmcquown" wrote in message news >
> On 4/5/2017 4:56 PM, Nancy2 wrote:
>> Thanks, Jill. I will have to try the thin cut...I always buy the
>> thick "Iowa" chops.
>>
>> N.
>>
> Nancy2, I only buy thick cut chops when I intend on stuffing them.
> Otherwise they don't seem to be very tender. Then again, I don't live
> in Iowa.
>
> Jill
>
> ===
>
> But that marinade would be ok with any pork, yes?
>
>
Yes, although I tend to use it just for those faux (country-style) "ribs".

Jill

==

Thanks very much)

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

On 4/6/2017 11:00 AM, Ophelia wrote:
> "jmcquown" wrote in message news > On 4/6/2017 5:39 AM, Ophelia wrote:
>> "jmcquown" wrote in message news >>
>> On 4/5/2017 4:56 PM, Nancy2 wrote:
>>> Thanks, Jill. I will have to try the thin cut...I always buy the
>>> thick "Iowa" chops.
>>>
>>> N.
>>>
>> Nancy2, I only buy thick cut chops when I intend on stuffing them.
>> Otherwise they don't seem to be very tender. Then again, I don't live
>> in Iowa.
>>
>> Jill
>>
>> ===
>>
>> But that marinade would be ok with any pork, yes?
>>
>>
> Yes, although I tend to use it just for those faux (country-style) "ribs".
>
> Jill
>
> ==
>
> Thanks very much)
>
You're welcome! I do hope you try it and that you enjoy it. I don't
think I mentioned, the onion I use is a medium sized yellow onion. So,
sort of a sweet onion. I cut it into quarters before pulverizing it in
the blender along with the other ingredients.

Jill

"jmcquown" wrote in message news
On 4/6/2017 11:00 AM, Ophelia wrote:
> "jmcquown" wrote in message news > On 4/6/2017 5:39 AM, Ophelia wrote:
>> "jmcquown" wrote in message news >>
>> On 4/5/2017 4:56 PM, Nancy2 wrote:
>>> Thanks, Jill. I will have to try the thin cut...I always buy the
>>> thick "Iowa" chops.
>>>
>>> N.
>>>
>> Nancy2, I only buy thick cut chops when I intend on stuffing them.
>> Otherwise they don't seem to be very tender. Then again, I don't live
>> in Iowa.
>>
>> Jill
>>
>> ===
>>
>> But that marinade would be ok with any pork, yes?
>>
>>
> Yes, although I tend to use it just for those faux (country-style) "ribs".
>
> Jill
>
> ==
>
> Thanks very much)
>
You're welcome! I do hope you try it and that you enjoy it. I don't
think I mentioned, the onion I use is a medium sized yellow onion. So,
sort of a sweet onion. I cut it into quarters before pulverizing it in
the blender along with the other ingredients.

Jill

==

Noted, thanks I don't know when I can make it though, I can't walk
properly yet.

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

Sqwertz wrote:
>
> On Tue, 04 Apr 2017 16:35:43 -0400, Gary wrote:
>
> > jmcquown wrote:
> >>
> >> On 4/1/2017 8:25 AM, Nancy2 wrote:
> >>> How do you prepare the chops? I can never get mine tender. That's a terrible
> >>> confession from someone in hog country. ;-))
> >>
> >> These were thin cut pork chops. I sprinkled them with <gasp> Lawry's
> >> Seasoned Salt.
> >
> > No need to gasp. You like the stuff so it's fine.
>
> She also likes pot roast. What do you think about THAT?

pot roast......yum. ;-D

Sqwertz wrote:
>
> On Thu, 06 Apr 2017 15:39:30 -0400, Gary wrote:
>
> > Sqwertz wrote:
> >>
> >> On Tue, 04 Apr 2017 16:35:43 -0400, Gary wrote:
> >>
> >>> jmcquown wrote:
> >>>>
> >>>> On 4/1/2017 8:25 AM, Nancy2 wrote:
> >>>>> How do you prepare the chops? I can never get mine tender. That's a terrible
> >>>>> confession from someone in hog country. ;-))
> >>>>
> >>>> These were thin cut pork chops. I sprinkled them with <gasp> Lawry's
> >>>> Seasoned Salt.
> >>>
> >>> No need to gasp. You like the stuff so it's fine.
> >>
> >> She also likes pot roast. What do you think about THAT?
> >
> > pot roast......yum. ;-D
>
> What a suck up! You hate pot roast.
>
> -sw

Didn't you notice my smirky face? That's my thing for joking.
You should know me that well by now. I've NEVER had a decent pot
roast. Waste of meat, imo. heheh

I do have a theory about that though. more later.

On Tuesday, April 4, 2017 at 10:37:13 AM UTC-4, Dave Smith wrote:
> On 2017-04-04 9:52 AM, jmcquown wrote:
> > On 4/1/2017 8:25 AM, Nancy2 wrote:
> >> How do you prepare the chops? I can never get mine tender. That's a
> >> terrible
> >> confession from someone in hog country. ;-))
> >>
> >> N.
> >>
> >
> > These were thin cut pork chops. I sprinkled them with <gasp> Lawry's
> > Seasoned Salt. (Salt doesn't bother me and I don't have a reason to
> > avoid sodium.) I let them sit for about 15 minutes, then put them on a
> > baking sheet in a very hot oven (425F) for about 20 minutes. They were
> > quite tender and very tasty.
>
>
> When I cook thin pork chops I like to grill them. I use the gas grill in
> the summer and the cast grill pan in cold weather. I mix up salt,
> pepper, garlic powder, oregano and finely chopped mint. Sprinkle it onto
> both sides and let it sit for an hour. Grill on high heat about 1-2 per
> side.

Last weekend I marinated some thin-cut pork chops in this:

2 tablespoons soy sauce
2 tablespoons crushed garlic
1/2 teaspoon grated ginger root
2 tablespoons brown sugar
2 tablespoons gochujang (Korean fermented chile paste)
2 tablespoons sake
1 tablespoon sesame oil

Cooked them on a ripping-hot grill for three minutes per side.

Cindy Hamilton

Cindy Hamilton wrote in rec.food.cooking:

> On Tuesday, April 4, 2017 at 10:37:13 AM UTC-4, Dave Smith wrote:
> > On 2017-04-04 9:52 AM, jmcquown wrote:
> > > On 4/1/2017 8:25 AM, Nancy2 wrote:
> > >> How do you prepare the chops? I can never get mine tender.
> > That's a >> terrible
> > >> confession from someone in hog country. ;-))
> > > >
> > >> N.
> > > >
> > >
> > > These were thin cut pork chops. I sprinkled them with <gasp>
> > > Lawry's Seasoned Salt. (Salt doesn't bother me and I don't have
> > > a reason to avoid sodium.) I let them sit for about 15 minutes,
> > > then put them on a baking sheet in a very hot oven (425F) for
> > > about 20 minutes. They were quite tender and very tasty.
> >
> >
> > When I cook thin pork chops I like to grill them. I use the gas
> > grill in the summer and the cast grill pan in cold weather. I mix
> > up salt, pepper, garlic powder, oregano and finely chopped mint.
> > Sprinkle it onto both sides and let it sit for an hour. Grill on
> > high heat about 1-2 per side.
>
> Last weekend I marinated some thin-cut pork chops in this:
>
> 2 tablespoons soy sauce
> 2 tablespoons crushed garlic
> 1/2 teaspoon grated ginger root
> 2 tablespoons brown sugar
> 2 tablespoons gochujang (Korean fermented chile paste)
> 2 tablespoons sake
> 1 tablespoon sesame oil
>
> Cooked them on a ripping-hot grill for three minutes per side.
>
> Cindy Hamilton

Thats similar to how I sometimes do pork loin. I have the big ones cut
at the meat counter to about 16 1inch thick 'steaks' and vacuum seal in
packs of 2. I don't use the gochujang but I am apt to add some vinegar
and Korean red flaked pepper. From the other thread, I'm apt to add
some grainy mustard to this (the one with chiles).

--

On Fri, 31 Mar 2017 21:43:22 -0400, jmcquown >
wrote:

>https://s28.postimg.org/pv1hzjcrx/baked_chops.jpg
>
>Quite tender, absolutely delicious. Pick one up by the bone and take a
>bite.
>
>https://s15.postimg.org/rx2cm1cvf/chop_w_noodles.jpg
>
>Medium buttered egg noodles sprinkled with chopped parsley, tossed with
>butter and grated mozzarella.
>
>So as not to make anyone squeamish, no pics of the small brussels
>sprouts.
>
>Jill

They look delicious.

koko

--
When you acknowledge, as you must, that there is no perfect food,
only the idea of it, then the real purpose of striving toward perfection
becomes clear; to make people happy, That's what cooking is all about
Thomas Keller: The French Laundry