Pork chops coated in crumbs with Italian seasoning.
Roasted potatoes
Brussels sprouts cooked with shallots and bacon. Oh yes I added a few
chopped mushrooms too.

You??


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

On Wednesday, January 31, 2018 at 8:34:49 AM UTC-5, Ophelia wrote:
> Pork chops coated in crumbs with Italian seasoning.
> Roasted potatoes
> Brussels sprouts cooked with shallots and bacon. Oh yes I added a few
> chopped mushrooms too.
>
> You??

Pork chops marinated in soy, garlic, ginger, sesame oil,
black rice vinegar, chili paste. Grilled.
Salad dressed with lime juice, Japanese rice vinegar, neutral oil.
Rice.
Perhaps broccoli (microwaved until tender-crisp).

Cindy Hamilton

"Cindy Hamilton" wrote in message
...

On Wednesday, January 31, 2018 at 8:34:49 AM UTC-5, Ophelia wrote:
> Pork chops coated in crumbs with Italian seasoning.
> Roasted potatoes
> Brussels sprouts cooked with shallots and bacon. Oh yes I added a few
> chopped mushrooms too.
>
> You??

Pork chops marinated in soy, garlic, ginger, sesame oil,
black rice vinegar, chili paste. Grilled.
Salad dressed with lime juice, Japanese rice vinegar, neutral oil.
Rice.
Perhaps broccoli (microwaved until tender-crisp).

Cindy Hamilton
==

Sounds good

> On Wednesday, January 31, 2018 at 8:34:49 AM UTC-5, Ophelia wrote:
> Pork chops coated in crumbs with Italian seasoning.
> Roasted potatoes
> Brussels sprouts cooked with shallots and bacon. Oh yes I added a few
> chopped mushrooms too.


We had baked salmon and we each had a jumbo artichoke with lemon garlic
butter. Also strawberries for dessert. Simple and good.

Cheri

On 2018-01-31 10:52 PM, Cheri wrote:
>
>> On Wednesday, January 31, 2018 at 8:34:49 AM UTC-5, Ophelia wrote:
>> Pork chops coated in crumbs with Italian seasoning.
>> Roasted potatoes
>> Brussels sprouts cooked with shallots and bacon.* Oh yes I added a few
>> chopped mushrooms too.
>
>
> We had baked salmon and we each had a jumbo artichoke with lemon garlic
> butter. Also strawberries for dessert. Simple and good.
>
>


I made Shepherd's pie, and it was terrific. It's comfort food from my
childhood and I didn't have it for decades, but we now have it once or
twice a month.

"Dave Smith" > wrote in message
...
> On 2018-01-31 10:52 PM, Cheri wrote:
>>
>>> On Wednesday, January 31, 2018 at 8:34:49 AM UTC-5, Ophelia wrote:
>>> Pork chops coated in crumbs with Italian seasoning.
>>> Roasted potatoes
>>> Brussels sprouts cooked with shallots and bacon. Oh yes I added a few
>>> chopped mushrooms too.
>>
>>
>> We had baked salmon and we each had a jumbo artichoke with lemon garlic
>> butter. Also strawberries for dessert. Simple and good.
>>
>
>
> I made Shepherd's pie, and it was terrific. It's comfort food from my
> childhood and I didn't have it for decades, but we now have it once or
> twice a month.


I love Shepherd's pie but I don't make it often. I bet it was good.

Cheri

On 1/31/2018 8:34 AM, Ophelia wrote:
> Pork chops coated in crumbs with Italian seasoning.
> Roasted potatoes
> Brussels sprouts cooked with shallots and bacon.Â* Oh yes I added a few
> chopped mushrooms too.
>
> You??

New meal from leftovers.

Pork roast and pappardelle with tomato sauce

Had a pork roast so that is good for a few meals. Last week we made
ravioli and with the leftover dough I'll roll it out for pappardelle and
use the rest of the sauce.

"Ed Pawlowski" wrote in message ...

On 1/31/2018 8:34 AM, Ophelia wrote:
> Pork chops coated in crumbs with Italian seasoning.
> Roasted potatoes
> Brussels sprouts cooked with shallots and bacon. Oh yes I added a few
> chopped mushrooms too.
>
> You??

New meal from leftovers.

Pork roast and pappardelle with tomato sauce

Had a pork roast so that is good for a few meals. Last week we made
ravioli and with the leftover dough I'll roll it out for pappardelle and
use the rest of the sauce.

==

I made ravioli a couple of weeks ago I've never made pappardelle. I
think
I might just do that, thanks. What kind of sauce will you make? Meat?

On 1/31/2018 12:24 PM, Ophelia wrote:
>
>
> "Ed Pawlowski"Â* wrote in message ...
>
> On 1/31/2018 8:34 AM, Ophelia wrote:
>> Pork chops coated in crumbs with Italian seasoning.
>> Roasted potatoes
>> Brussels sprouts cooked with shallots and bacon.Â* Oh yes I added a few
>> chopped mushrooms too.
>>
>> You??
>
> New meal from leftovers.
>
> Pork roast and pappardelle with tomato sauce
>
> Had a pork roast so that is good for a few meals.Â* Last week we made
> ravioli and with the leftover dough I'll roll it out for pappardelle and
> use the rest of the sauce.
>
> ==
>
> I made ravioli a couple of weeks agoÂ* I've never made pappardelle.Â* I
> think
> I might just do that, thanks.Â* What kind of sauce will you make?Â* Meat?
>

Left over from the ravioli, yes a meat sauce.

"Ed Pawlowski" wrote in message ...

On 1/31/2018 12:24 PM, Ophelia wrote:
>
>
> "Ed Pawlowski" wrote in message ...
>
> On 1/31/2018 8:34 AM, Ophelia wrote:
>> Pork chops coated in crumbs with Italian seasoning.
>> Roasted potatoes
>> Brussels sprouts cooked with shallots and bacon. Oh yes I added a few
>> chopped mushrooms too.
>>
>> You??
>
> New meal from leftovers.
>
> Pork roast and pappardelle with tomato sauce
>
> Had a pork roast so that is good for a few meals. Last week we made
> ravioli and with the leftover dough I'll roll it out for pappardelle and
> use the rest of the sauce.
>
> ==
>
> I made ravioli a couple of weeks ago I've never made pappardelle. I
> think
> I might just do that, thanks. What kind of sauce will you make? Meat?
>

Left over from the ravioli, yes a meat sauce.

==

Thanks.

Ophelia wrote:
>Ed Pawlowski wrote:
>Ophelia wrote:
>>
>> Pork chops coated in crumbs with Italian seasoning.
>> Roasted potatoes
>> Brussels sprouts cooked with shallots and bacon. Oh yes I added a few
>> chopped mushrooms too.
>>
>> You??
>
>New meal from leftovers.
>
>Pork roast and pappardelle with tomato sauce
>
>Had a pork roast so that is good for a few meals. Last week we made
>ravioli and with the leftover dough I'll roll it out for pappardelle and
>use the rest of the sauce.
>==
>I made ravioli a couple of weeks ago I've never made pappardelle. I
>think I might just do that, thanks. What kind of sauce will you make? Meat?

I can't be bothered making pappardelle... just makes a mess... besides
wide egg noodles are better. Or use eggroll wrappers. But I like egg
noodles a lot, I use more egg noodles than regular pasta.

On 1/31/2018 1:01 PM, wrote:
> Ophelia wrote:
>> Ed Pawlowski wrote:
>> Ophelia wrote:
>>>
>>> Pork chops coated in crumbs with Italian seasoning.
>>> Roasted potatoes
>>> Brussels sprouts cooked with shallots and bacon. Oh yes I added a few
>>> chopped mushrooms too.
>>>
>>> You??
>>
>> New meal from leftovers.
>>
>> Pork roast and pappardelle with tomato sauce
>>
>> Had a pork roast so that is good for a few meals. Last week we made
>> ravioli and with the leftover dough I'll roll it out for pappardelle and
>> use the rest of the sauce.
>> ==
>> I made ravioli a couple of weeks ago I've never made pappardelle. I
>> think I might just do that, thanks. What kind of sauce will you make? Meat?
>
> I can't be bothered making pappardelle... just makes a mess... besides
> wide egg noodles are better. Or use eggroll wrappers. But I like egg
> noodles a lot, I use more egg noodles than regular pasta.
>

Egg noodles are fantastic, sort of underrated these days too.

On 1/31/2018 7:34 AM, Ophelia wrote:
> Pork chops coated in crumbs with Italian seasoning.
> Roasted potatoes
> Brussels sprouts cooked with shallots and bacon.Â* Oh yes I added a few
> chopped mushrooms too.
>
> You??
>
>
> --
> http//www.helpforheroes.org.uk

I'm thinking pork loin steaks Parmesan(using some of my spaghetti sauce
from the freezer)with pasta, garlic bread , and a nice green salad . I
might open that bottle of Stone Hill Golden Spumante , or may have the
Curling Vine Perfect Red . Either would go well with this meal .

--
Snag
Ain't no dollar sign on
peace of mind - Zac Brown

Terry Coombs wrote:
>
> I'm thinking pork loin steaks Parmesan(using some of my spaghetti sauce
> from the freezer)with pasta, garlic bread , and a nice green salad . I
> might open that bottle of Stone Hill Golden Spumante , or may have the
> Curling Vine Perfect Red . Either would go well with this meal .

Up front I'll say, "just teasing." (and I really am)
IMO, drinking any wine with any meal will make it a good meal,
depending on how much you drink (to cleanse the pallette. ehh)

On 1/31/2018 12:07 PM, Gary wrote:
> Terry Coombs wrote:
>>
>> I'm thinking pork loin steaks Parmesan(using some of my spaghetti sauce
>> from the freezer)with pasta, garlic bread , and a nice green salad . I
>> might open that bottle of Stone Hill Golden Spumante , or may have the
>> Curling Vine Perfect Red . Either would go well with this meal .
>
> Up front I'll say, "just teasing." (and I really am)
> IMO, drinking any wine with any meal will make it a good meal,
> depending on how much you drink (to cleanse the pallette. ehh)
>
Up front I'll say "just teasing" This just goes to show what you
know about food and wine. Not all food can be made to taste good no
matter how much wine you drink. LOL

I am *not* saying there is anything wrong with what Terry said he'd be
cooking. I've made parmesan and tomato sauce dishes with all sorts of
things, from pork to veal to chicken. Tasty!

Jill

On 2018-01-31 8:00 PM, jmcquown wrote:
> On 1/31/2018 12:07 PM, Gary wrote:
>> Terry Coombs wrote:
>>>
>>> I'm thinking pork loin steaks Parmesan(using some of my spaghetti sauce
>>> from the freezer)with pasta, garlic bread , and a nice green salad . I
>>> might open that bottle of Stone Hill Golden Spumante , or may have the
>>> Curling Vine Perfect Red . Either would go well with this meal .
>>
>> Up front I'll say, "just teasing." (and I really am)
>> IMO, drinking any wine with any meal will make it a good meal,
>> depending on how much you drink (to cleanse the pallette. ehh)
>>
> Up front I'll say "just teasing" Â* This just goes to show what you
> know about food and wine.Â* Not all food can be made to taste good no
> matter how much wine you drink. LOL
>
Cider, that is hard cider to USians here, goes very well with curries
where wine would be wasted.

On 1/31/2018 8:06 PM, graham wrote:
> On 2018-01-31 8:00 PM, jmcquown wrote:
>> On 1/31/2018 12:07 PM, Gary wrote:
>>> Terry Coombs wrote:
>>>>
>>>> I'm thinking pork loin steaks Parmesan(using some of my spaghetti sauce
>>>> from the freezer)with pasta, garlic bread , and a nice green salad . I
>>>> might open that bottle of Stone Hill Golden Spumante , or may have the
>>>> Curling Vine Perfect Red . Either would go well with this meal .
>>>
>>> Up front I'll say, "just teasing." (and I really am)
>>> IMO, drinking any wine with any meal will make it a good meal,
>>> depending on how much you drink (to cleanse the pallette. ehh)
>>>
>> Up front I'll say "just teasing" Â* This just goes to show what you
>> know about food and wine.Â* Not all food can be made to taste good no
>> matter how much wine you drink. LOL
>>
> Cider, that is hard cider to USians here, goes very well with curries
> where wine would be wasted.


Hard cider and curry, yes that feels very complimentary.

On 1/31/2018 10:06 PM, graham wrote:
> On 2018-01-31 8:00 PM, jmcquown wrote:
>> On 1/31/2018 12:07 PM, Gary wrote:
>>> Terry Coombs wrote:
>>>>
>>>> I'm thinking pork loin steaks Parmesan(using some of my spaghetti sauce
>>>> from the freezer)with pasta, garlic bread , and a nice green salad . I
>>>> might open that bottle of Stone Hill Golden Spumante , or may have the
>>>> Curling Vine Perfect Red . Either would go well with this meal .
>>>
>>> Up front I'll say, "just teasing." (and I really am)
>>> IMO, drinking any wine with any meal will make it a good meal,
>>> depending on how much you drink (to cleanse the pallette. ehh)
>>>
>> Up front I'll say "just teasing" Â* This just goes to show what you
>> know about food and wine.Â* Not all food can be made to taste good no
>> matter how much wine you drink. LOL
>>
> Cider, that is hard cider to USians here, goes very well with curries
> where wine would be wasted.

I don't know about hard cider, I've never actually tasted it. I
wouldn't be opposed to trying a sip.

I can't see wine going well with curries. I doubt wine would make the
taste of McDonald's hamburgers better, either. Hey Gary, I'm "just
teasing"

Jill

"Terry Coombs" wrote in message news
On 1/31/2018 7:34 AM, Ophelia wrote:
> Pork chops coated in crumbs with Italian seasoning.
> Roasted potatoes
> Brussels sprouts cooked with shallots and bacon. Oh yes I added a few
> chopped mushrooms too.
>
> You??
>
>
> --
> http//www.helpforheroes.org.uk

I'm thinking pork loin steaks Parmesan(using some of my spaghetti sauce
from the freezer)with pasta, garlic bread , and a nice green salad . I
might open that bottle of Stone Hill Golden Spumante , or may have the
Curling Vine Perfect Red . Either would go well with this meal .

Snag

==

Good stuff)

Chin chin)

On 1/31/2018 11:24 AM, Ophelia wrote:
>
>
> "Terry Coombs"Â* wrote in message news > On 1/31/2018 7:34 AM, Ophelia wrote:
>> Pork chops coated in crumbs with Italian seasoning.
>> Roasted potatoes
>> Brussels sprouts cooked with shallots and bacon.Â* Oh yes I added a
>> few chopped mushrooms too.
>>
>> You??
>>
>>
>> --
>> http//www.helpforheroes.org.uk
>
> I'm thinking pork loin steaks Parmesan(using some of my spaghetti
> sauce from the freezer)with pasta, garlic bread , and a nice green
> salad . I might open that bottle of Stone Hill Golden Spumante , or
> may have the Curling Vine Perfect Red . Either would go well with this
> meal .
>
> Â*Snag
>
> ==
>
> Good stuff)
>
> Chin chin)
>
>
>
Â* We went with the Perfect red . T'was quite awesome .

--
Snag
Ain't no dollar sign on
peace of mind - Zac Brown

"Terry Coombs" wrote in message news
On 1/31/2018 11:24 AM, Ophelia wrote:
>
>
> "Terry Coombs" wrote in message news > On 1/31/2018 7:34 AM, Ophelia wrote:
>> Pork chops coated in crumbs with Italian seasoning.
>> Roasted potatoes
>> Brussels sprouts cooked with shallots and bacon. Oh yes I added a
>> few chopped mushrooms too.
>>
>> You??
>>
>>
>> --
>> http//www.helpforheroes.org.uk
>
> I'm thinking pork loin steaks Parmesan(using some of my spaghetti
> sauce from the freezer)with pasta, garlic bread , and a nice green
> salad . I might open that bottle of Stone Hill Golden Spumante , or
> may have the Curling Vine Perfect Red . Either would go well with this
> meal .
>
> Snag
>
> ==
>
> Good stuff)
>
> Chin chin)
>
>
>
We went with the Perfect red . T'was quite awesome .


Snag

==
)

On 1/31/2018 8:34 AM, Ophelia wrote:
> Pork chops coated in crumbs with Italian seasoning.
> Roasted potatoes
> Brussels sprouts cooked with shallots and bacon.Â* Oh yes I added a few
> chopped mushrooms too.
>
> You??
>
Dinner will be rotini pasta tossed with lump crab meat and alfredo
sauce, then baked for a few minutes with buttered breadcrumbs and
freshly grated paremesan cheese on top. Oh my, there will cheese with
seafood! Microwaved broccoli florets on the side.

Jill

"jmcquown" wrote in message ...

On 1/31/2018 8:34 AM, Ophelia wrote:
> Pork chops coated in crumbs with Italian seasoning.
> Roasted potatoes
> Brussels sprouts cooked with shallots and bacon. Oh yes I added a few
> chopped mushrooms too.
>
> You??
>
Dinner will be rotini pasta tossed with lump crab meat and alfredo
sauce, then baked for a few minutes with buttered breadcrumbs and
freshly grated paremesan cheese on top. Oh my, there will cheese with
seafood! Microwaved broccoli florets on the side.

Jill

==

It's all good)

On 1/31/2018 11:15 AM, jmcquown wrote:
> On 1/31/2018 8:34 AM, Ophelia wrote:
>> Pork chops coated in crumbs with Italian seasoning.
>> Roasted potatoes
>> Brussels sprouts cooked with shallots and bacon.Â* Oh yes I added a few
>> chopped mushrooms too.
>>
>> You??
>>
> Dinner will be rotini pasta tossed with lump crab meat and alfredo
> sauce, then baked for a few minutes with buttered breadcrumbs and
> freshly grated paremesan cheese on top.Â* Oh my, there will cheese with
> seafood!Â* Microwaved broccoli florets on the side.
>
> Jill

Microwaved?!?!?!

Good grief.

Blanch, chill and quickly broil, please....

On 2018-01-31 6:34 AM, Ophelia wrote:
> Pork chops coated in crumbs with Italian seasoning.
> Roasted potatoes
> Brussels sprouts cooked with shallots and bacon.Â* Oh yes I added a few
> chopped mushrooms too.
>

Fish pie that with a piped mashed potato topping I made after xmas and
froze. The sauce was leftover from making the seafood lasagne for xmas
night supper with my son's family and the fish was also leftover as I
bought too much.
Whenever I make a lasagne, I always make double the amount of sauce or
bechamel in the recipe as there is never enough. Therefore, I bought
double the amounts of sauce ingredients and the doubling was still in my
mind when I went to the fish counter:-)
Graham

On 1/31/2018 12:51 PM, graham wrote:
> On 2018-01-31 6:34 AM, Ophelia wrote:
>> Pork chops coated in crumbs with Italian seasoning.
>> Roasted potatoes
>> Brussels sprouts cooked with shallots and bacon.Â* Oh yes I added a few
>> chopped mushrooms too.
>>
>
> Fish pie that with a piped mashed potato topping I made after xmas and
> froze. The sauce was leftover from making the seafood lasagne for xmas
> night supper with my son's family and the fish was also leftover as I
> bought too much.
> Whenever I make a lasagne, I always make double the amount of sauce or
> bechamel in the recipe as there is never enough. Therefore, I bought
> double the amounts of sauce ingredients and the doubling was still in my
> mind when I went to the fish counter:-)
> Graham
>

Well that sounds like a winner, but which /kind/ of fish will you use?

I'm guessing a nice white fish, or even bass...


https://www.bbcgoodfood.com/recipes/...-easy-fish-pie

"graham" wrote in message news
On 2018-01-31 6:34 AM, Ophelia wrote:
> Pork chops coated in crumbs with Italian seasoning.
> Roasted potatoes
> Brussels sprouts cooked with shallots and bacon. Oh yes I added a few
> chopped mushrooms too.
>

Fish pie that with a piped mashed potato topping I made after xmas and
froze. The sauce was leftover from making the seafood lasagne for xmas
night supper with my son's family and the fish was also leftover as I
bought too much.
Whenever I make a lasagne, I always make double the amount of sauce or
bechamel in the recipe as there is never enough. Therefore, I bought
double the amounts of sauce ingredients and the doubling was still in my
mind when I went to the fish counter:-)
Graham

==

I love fish pie Long time since I made any. I can see some in my near
future)

On 1/31/2018 1:21 PM, Ophelia wrote:
>
>
> "graham"Â* wrote in message news >
> On 2018-01-31 6:34 AM, Ophelia wrote:
>> Pork chops coated in crumbs with Italian seasoning.
>> Roasted potatoes
>> Brussels sprouts cooked with shallots and bacon.Â* Oh yes I added a few
>> chopped mushrooms too.
>>
>
> Fish pie that with a piped mashed potato topping I made after xmas and
> froze. The sauce was leftover from making the seafood lasagne for xmas
> night supper with my son's family and the fish was also leftover as I
> bought too much.
> Whenever I make a lasagne, I always make double the amount of sauce or
> bechamel in the recipe as there is never enough. Therefore, I bought
> double the amounts of sauce ingredients and the doubling was still in my
> mind when I went to the fish counter:-)
> Graham
>
> ==
>
> I love fish pieÂ* Long time since I made any. I can see some in my near
> future)
>

I've only made it once - not as popular here as in the UK.

The rub is which white fish to use.

Inland we have bass, pike, whitefish, and I suppose one might choose
trout, though I'm not sure that flavor profile would be the best.

"CaÃ*da de la casa" wrote in message news
On 1/31/2018 1:21 PM, Ophelia wrote:
>
>
> "graham" wrote in message news >
> On 2018-01-31 6:34 AM, Ophelia wrote:
>> Pork chops coated in crumbs with Italian seasoning.
>> Roasted potatoes
>> Brussels sprouts cooked with shallots and bacon. Oh yes I added a few
>> chopped mushrooms too.
>>
>
> Fish pie that with a piped mashed potato topping I made after xmas and
> froze. The sauce was leftover from making the seafood lasagne for xmas
> night supper with my son's family and the fish was also leftover as I
> bought too much.
> Whenever I make a lasagne, I always make double the amount of sauce or
> bechamel in the recipe as there is never enough. Therefore, I bought
> double the amounts of sauce ingredients and the doubling was still in my
> mind when I went to the fish counter:-)
> Graham
>
> ==
>
> I love fish pie Long time since I made any. I can see some in my near
> future)
>

I've only made it once - not as popular here as in the UK.

The rub is which white fish to use.

Inland we have bass, pike, whitefish, and I suppose one might choose
trout, though I'm not sure that flavor profile would be the best.

==

For me it is always cod, but Graham might like something different

On 1/31/2018 2:01 PM, Ophelia wrote:
>
>
> "CaÃ*da de la casa"Â* wrote in message news >
> On 1/31/2018 1:21 PM, Ophelia wrote:
>>
>>
>> "graham"Â* wrote in message news >>
>> On 2018-01-31 6:34 AM, Ophelia wrote:
>>> Pork chops coated in crumbs with Italian seasoning.
>>> Roasted potatoes
>>> Brussels sprouts cooked with shallots and bacon.Â* Oh yes I added a few
>>> chopped mushrooms too.
>>>
>>
>> Fish pie that with a piped mashed potato topping I made after xmas and
>> froze. The sauce was leftover from making the seafood lasagne for xmas
>> night supper with my son's family and the fish was also leftover as I
>> bought too much.
>> Whenever I make a lasagne, I always make double the amount of sauce or
>> bechamel in the recipe as there is never enough. Therefore, I bought
>> double the amounts of sauce ingredients and the doubling was still in my
>> mind when I went to the fish counter:-)
>> Graham
>>
>> ==
>>
>> I love fish pieÂ* Long time since I made any. I can see some in my near
>> future)
>>
>
> I've only made it once - not as popular here as in the UK.
>
> The rub is which white fish to use.
>
> Inland we have bass, pike, whitefish, and I suppose one might choose
> trout, though I'm not sure that flavor profile would be the best.
>
> ==
>
> For me it is always cod, but Graham might like something different
>
>

Cod has great flaking meat and a fine full taste.

If we make fish cakes it must be Cod.

Graham has a similar inland locale, but with much colder water species.

On 2018-01-31 2:01 PM, Ophelia wrote:
>
>
> "CaÃ*da de la casa"Â* wrote in message news >
> On 1/31/2018 1:21 PM, Ophelia wrote:
>>
>>
>> "graham"Â* wrote in message news >>
>> On 2018-01-31 6:34 AM, Ophelia wrote:
>>> Pork chops coated in crumbs with Italian seasoning.
>>> Roasted potatoes
>>> Brussels sprouts cooked with shallots and bacon.Â* Oh yes I added a few
>>> chopped mushrooms too.
>>>
>>
>> Fish pie that with a piped mashed potato topping I made after xmas and
>> froze. The sauce was leftover from making the seafood lasagne for xmas
>> night supper with my son's family and the fish was also leftover as I
>> bought too much.
>> Whenever I make a lasagne, I always make double the amount of sauce or
>> bechamel in the recipe as there is never enough. Therefore, I bought
>> double the amounts of sauce ingredients and the doubling was still in my
>> mind when I went to the fish counter:-)
>> Graham
>>
>> ==
>>
>> I love fish pieÂ* Long time since I made any. I can see some in my near
>> future)
>>
>
> I've only made it once - not as popular here as in the UK.
>
> The rub is which white fish to use.
>
> Inland we have bass, pike, whitefish, and I suppose one might choose
> trout, though I'm not sure that flavor profile would be the best.
>
> ==
>
> For me it is always cod, but Graham might like something different
>
>
In this case sole fillets. They were cheaper than farmed steelhead trout
and salmon.

On Wednesday, January 31, 2018 at 3:34:24 PM UTC-5, CaÃ*da de la casa wrote:
> On 1/31/2018 1:21 PM, Ophelia wrote:
> >
> >
> > "graham"Â* wrote in message news > >
> > On 2018-01-31 6:34 AM, Ophelia wrote:
> >> Pork chops coated in crumbs with Italian seasoning.
> >> Roasted potatoes
> >> Brussels sprouts cooked with shallots and bacon.Â* Oh yes I added a few
> >> chopped mushrooms too.
> >>
> >
> > Fish pie that with a piped mashed potato topping I made after xmas and
> > froze. The sauce was leftover from making the seafood lasagne for xmas
> > night supper with my son's family and the fish was also leftover as I
> > bought too much.
> > Whenever I make a lasagne, I always make double the amount of sauce or
> > bechamel in the recipe as there is never enough. Therefore, I bought
> > double the amounts of sauce ingredients and the doubling was still in my
> > mind when I went to the fish counter:-)
> > Graham
> >
> > ==
> >
> > I love fish pieÂ* Long time since I made any. I can see some in my near
> > future)
> >
>
> I've only made it once - not as popular here as in the UK.
>
> The rub is which white fish to use.
>
> Inland we have bass, pike, whitefish, and I suppose one might choose
> trout, though I'm not sure that flavor profile would be the best.

You must live farther inland than we do in Michigan. We can get all
kinds of ocean fish. Frozen on the boat, of course. I'm getting to
where I'd rather buy frozen fish, so I know the conditions under which
it was handled.

Cindy Hamilton

On 1/31/2018 2:14 PM, Cindy Hamilton wrote:
> On Wednesday, January 31, 2018 at 3:34:24 PM UTC-5, CaÃ*da de la casa wrote:
>> On 1/31/2018 1:21 PM, Ophelia wrote:
>>>
>>>
>>> "graham"Â* wrote in message news >>>
>>> On 2018-01-31 6:34 AM, Ophelia wrote:
>>>> Pork chops coated in crumbs with Italian seasoning.
>>>> Roasted potatoes
>>>> Brussels sprouts cooked with shallots and bacon.Â* Oh yes I added a few
>>>> chopped mushrooms too.
>>>>
>>>
>>> Fish pie that with a piped mashed potato topping I made after xmas and
>>> froze. The sauce was leftover from making the seafood lasagne for xmas
>>> night supper with my son's family and the fish was also leftover as I
>>> bought too much.
>>> Whenever I make a lasagne, I always make double the amount of sauce or
>>> bechamel in the recipe as there is never enough. Therefore, I bought
>>> double the amounts of sauce ingredients and the doubling was still in my
>>> mind when I went to the fish counter:-)
>>> Graham
>>>
>>> ==
>>>
>>> I love fish pieÂ* Long time since I made any. I can see some in my near
>>> future)
>>>
>>
>> I've only made it once - not as popular here as in the UK.
>>
>> The rub is which white fish to use.
>>
>> Inland we have bass, pike, whitefish, and I suppose one might choose
>> trout, though I'm not sure that flavor profile would be the best.
>
> You must live farther inland than we do in Michigan.

That and maybe lower income levels.

> We can get all
> kinds of ocean fish. Frozen on the boat, of course. I'm getting to
> where I'd rather buy frozen fish, so I know the conditions under which
> it was handled.
>
> Cindy Hamilton

We get the usual supermarket frozen fare, but Costco rules here for
frozen and also for some really top end massive King Crab legs, whole
Salmon and Trout and of course their super sweet and fresh Sole.

I really wonder how much of their fresh stuff gets sold through.

I do not see all that much of it being checked out.

"Ophelia" > wrote in message
...
> Pork chops coated in crumbs with Italian seasoning.
> Roasted potatoes
> Brussels sprouts cooked with shallots and bacon. Oh yes I added a few
> chopped mushrooms too.
>
> You??

Haven't fully decided but am leaning towards mac and cheese, asst. veggies
and ham steaks or maybe sausage.

Broccoli, rice casserole and I threw in a cubed boneless chicken
breast for a bit of protein. Also, there are two pieces of left-
over cornbread from last night that I've reheated. Will wash it
all down with some sort of cola/soft drink/soda.

No Sheldon, before you go into a tirade and make a fool of your-
self, there are NO pictures.

On Thu, 1 Feb 2018 16:49:47 -0800 (PST), "
> wrote:

>
>Broccoli, rice casserole and I threw in a cubed boneless chicken
>breast for a bit of protein. Also, there are two pieces of left-
>over cornbread from last night that I've reheated. Will wash it
>all down with some sort of cola/soft drink/soda.
>
>No Sheldon, before you go into a tirade and make a fool of your-
>self, there are NO pictures.

NO PICTURES = BS
Truth be told your dinner was fast food drive through... mystery meat
burgers and reheated frozen fries... quitcha lying!

On Thursday, February 1, 2018 at 7:02:34 PM UTC-6, Sheldon wrote:
>
> On Thu, 1 Feb 2018 16:49:47 -0800 (PST), "
> > wrote:
>
> >No Sheldon, before you go into a tirade and make a fool of your-
> >self, there are NO pictures.
>
> NO PICTURES = BS
> Truth be told your dinner was fast food drive through... mystery meat
> burgers and reheated frozen fries... quitcha lying!
>
>
Just because YOUR dinner was fast food drive through don't try to
make the rest of us eat the same fare. You just wish you were here
to have a heaping helping of my dinner. Tomorrow nights dinner will
be two leftover salmon patties, leftover boxed macaroni & cheese,
and leftover field peas and snaps. No, you can't have any of it either.
But I might make a small skillet of cornbread.

On Wednesday, January 31, 2018 at 3:34:49 AM UTC-10, Ophelia wrote:
> Pork chops coated in crumbs with Italian seasoning.
> Roasted potatoes
> Brussels sprouts cooked with shallots and bacon. Oh yes I added a few
> chopped mushrooms too.
>
> You??
>
>
> --
> http//www.helpforheroes.org.uk

I made some Spam musubi last night at around midnight. These are food modules that you can carry with you on your daily journeys and eat anytime and anywhere you want. It's pretty much the perfect on-the-go snack that you can make yourself.

https://www.amazon.com/photos/share/...HPJn2YbsmMu0N7

"dsi1" wrote in message
...

On Wednesday, January 31, 2018 at 3:34:49 AM UTC-10, Ophelia wrote:
> Pork chops coated in crumbs with Italian seasoning.
> Roasted potatoes
> Brussels sprouts cooked with shallots and bacon. Oh yes I added a few
> chopped mushrooms too.
>
> You??
>
>
> --
> http//www.helpforheroes.org.uk

I made some Spam musubi last night at around midnight. These are food
modules that you can carry with you on your daily journeys and eat anytime
and anywhere you want. It's pretty much the perfect on-the-go snack that you
can make yourself.


https://www.amazon.com/photos/share/...HPJn2YbsmMu0N7

==

I really ought to starting cooking stuff with spam. My husband loves it but
I never include it in cooked dishes.

I showed him that pic and he was very enthusiastic Does the rice not fall
apart when you take off the cling film?

I need a recipes please?

On Thursday, February 1, 2018 at 11:02:13 PM UTC-10, Ophelia wrote:
>
> I really ought to starting cooking stuff with spam. My husband loves it but
> I never include it in cooked dishes.
>
> I showed him that pic and he was very enthusiastic Does the rice not fall
> apart when you take off the cling film?
>
> I need a recipes please?

Mostly, it's a piece of fried Spam on rice. Over here, it's sometimes cooked in a teriyaki sauce. The strip of seaweed is optional. The Spam and seaweed was laid on the plastic wrap and a ball of hot rice is put on top of that. You have to use a short or med. grain rice for this. Long grain rice will just fall apart.

The whole thing is rolled up in the wrap and the two ends of the wrap are twisted to squeeze the whole thing into shape. You end up with a nicely shaped and wrapped Spam musubi that's ready to be eaten anywhere.

I didn't come up with this. I saw it being done at the Korean joint down at the mall.

https://www.amazon.com/photos/share/...RStBST9Ysl5cpd