Pan fried pork chop.
Spinach.
Red potatoes baked for the schtinkin' JennieO turkey lurky beast, now
sliced and pan fried in the pork chop drippings - X-cellent spuds
Same dinner tonight.
https://postimg.org/image/56iwhp6ql/

On Friday, March 2, 2018 at 6:58:58 AM UTC-8, Sheldon wrote:
> Pan fried pork chop.
> Spinach.
> Red potatoes baked for the schtinkin' JennieO turkey lurky beast, now
> sliced and pan fried in the pork chop drippings - X-cellent spuds
> Same dinner tonight.
> https://postimg.org/image/56iwhp6ql/

that looks tasty Sheldon. Nice job on the potatoes.

Sheldon wrote:

> Pan fried pork chop.
> Spinach.
> Red potatoes baked for the schtinkin' JennieO turkey lurky beast, now
> sliced and pan fried in the pork chop drippings - X-cellent spuds
> Same dinner tonight.
> https://postimg.org/image/56iwhp6ql/


A+


--
Best
Greg

On Fri, 02 Mar 2018 09:58:50 -0500, wrote:

>Pan fried pork chop.
>Spinach.
>Red potatoes baked for the schtinkin' JennieO turkey lurky beast, now
>sliced and pan fried in the pork chop drippings - X-cellent spuds
>Same dinner tonight.
>https://postimg.org/image/56iwhp6ql/

You buy a poor industry turkey and then complain that you don't like
it. Big fat duh, schlemiel!

wrote:
> Pan fried pork chop.
> Spinach.
> Red potatoes baked for the schtinkin' JennieO turkey lurky beast, now
> sliced and pan fried in the pork chop drippings - X-cellent spuds
> Same dinner tonight.
> https://postimg.org/image/56iwhp6ql/
>

Looks pretty disgusting.

On Fri, 2 Mar 2018 21:22:23 -0600, Hank Rogers >
wrote:

wrote:
>> Pan fried pork chop.
>> Spinach.
>> Red potatoes baked for the schtinkin' JennieO turkey lurky beast, now
>> sliced and pan fried in the pork chop drippings - X-cellent spuds
>> Same dinner tonight.
>> https://postimg.org/image/56iwhp6ql/
>>
>
>Looks pretty disgusting.

It doesn't look disgusting to me. Just old school old people food.

wrote:
>
> Pan fried pork chop.
> Spinach.
> Red potatoes baked for the schtinkin' JennieO turkey lurky beast, now
> sliced and pan fried in the pork chop drippings - X-cellent spuds
> Same dinner tonight.
> https://postimg.org/image/56iwhp6ql/

That looks very good, Sheldo. Not to criticize but the plate
appears to be a bit dry as in maybe a bit of some kind of sauce
dribbled over parts of it...like the chop and potatoes would be
nice? A mushroom/onion gravy would be my choice.

I actually have touches of TIAD and I'm proud of it. Nothing
better (comfort food) to me than pork chops pan seared to very
brown, then add some cream of mushroom soup to the pan, cover and
simmer until chops are finished. That soup mixed with the pork
flavor is out of control for me. The best of the best combos.
Then that soup stuff acts as a good gravy.

Anyway, main point of responding here was about your potatoes.
You say these were meant for the failed turkey meal and then
saved for this meal.

I'm just wondering what did you both have for dinner the night of
the failed turkey meal? No turkey and you saved the baked
potatoes for the next night. Order out a pizza? ;-D

On Fri, 2 Mar 2018 09:53:41 -0800 (PST), ImStillMags
> wrote:

>On Friday, March 2, 2018 at 6:58:58 AM UTC-8, Sheldon wrote:
>> Pan fried pork chop.
>> Spinach.
>> Red potatoes baked for the schtinkin' JennieO turkey lurky beast, now
>> sliced and pan fried in the pork chop drippings - X-cellent spuds
>> Same dinner tonight.
>> https://postimg.org/image/56iwhp6ql/
>
>that looks tasty Sheldon. Nice job on the potatoes.

Thank you. Slicing and pan frying those waxy baked spuds in the
already hot pan seemed a much better choice than reheating in the
nuker. Didn't have the left overs last night as we had no power but
will be dinner tonight instead. I will do this again, pan fried baked
spuds are much better than just baked.
A very simple meal and far better than that schtinkin' JennieO.

On Sat, 03 Mar 2018 07:37:09 -0500, Gary > wrote:

wrote:
>>
>> Pan fried pork chop.
>> Spinach.
>> Red potatoes baked for the schtinkin' JennieO turkey lurky beast, now
>> sliced and pan fried in the pork chop drippings - X-cellent spuds
>> Same dinner tonight.
>> https://postimg.org/image/56iwhp6ql/
>
>I actually have touches of TIAD and I'm proud of it. Nothing
>better (comfort food) to me than pork chops pan seared to very
>brown, then add some cream of mushroom soup to the pan, cover and
>simmer until chops are finished. That soup mixed with the pork
>flavor is out of control for me. The best of the best combos.
>Then that soup stuff acts as a good gravy.

Neither of us like gravy, and the last time I ate any Campbells soup I
must have been ten years old.

>Anyway, main point of responding here was about your potatoes.
>You say these were meant for the failed turkey meal and then
>saved for this meal.

Any gravy would have ruined those pan fried spuds.

>I'm just wondering what did you both have for dinner the night of
>the failed turkey meal? No turkey and you saved the baked
>potatoes for the next night. Order out a pizza? ;-D

We did eat some of that turkey with a couple of those spuds smashed
with spinach... the red skinned potatoes were smallish so I baked half
a five pound bag.... spuds were on sale BOGO.

On 3/3/2018 10:14 AM, wrote:
> On Fri, 2 Mar 2018 09:53:41 -0800 (PST), ImStillMags
> > wrote:
>
>> On Friday, March 2, 2018 at 6:58:58 AM UTC-8, Sheldon wrote:
>>> Pan fried pork chop.
>>> Spinach.
>>> Red potatoes baked for the schtinkin' JennieO turkey lurky beast, now
>>> sliced and pan fried in the pork chop drippings - X-cellent spuds
>>> Same dinner tonight.
>>> https://postimg.org/image/56iwhp6ql/
>>
>> that looks tasty Sheldon. Nice job on the potatoes.
>
> Thank you. Slicing and pan frying those waxy baked spuds in the
> already hot pan seemed a much better choice than reheating in the
> nuker. Didn't have the left overs last night as we had no power but
> will be dinner tonight instead. I will do this again, pan fried baked
> spuds are much better than just baked.

I agree about the treatment of those baked waxy spuds. Sliced and pan
fried would have been my first choice for the leftovers. They look very
tasty.

BTW, I don't think I've ever just baked red potatoes and had them as
"baked potatoes". When I think of baked potatoes I think russet. Just
sayin'

Jill

"l not -l" wrote in message ...




In recent times, I have taken to baking them using the
ATK/CookIllustrated salted and foil-less method. They are the
best - I will never go back to my old baked potato ways.

==

Please would you explain this?

"l not -l" wrote in message ...


On 4-Mar-2018, "Ophelia" > wrote:

> "l not -l" wrote in message
> ...
>
>
>
>
> In recent times, I have taken to baking them using the
> ATK/CookIllustrated salted and foil-less method. They are the
> best - I will never go back to my old baked potato ways.
>
> ==
>
> Please would you explain this?
It is well described at:
https://grillingwithrich.com/the-bes...s-illustrated/

==

Thanks very much

On 3/4/2018 9:52 AM, l not -l wrote:
> On 4-Mar-2018, "Ophelia" > wrote:
>
>> "l not -l" wrote in message
>> ...
>>
>>
>>
>>
>> In recent times, I have taken to baking them using the
>> ATK/CookIllustrated salted and foil-less method. They are the
>> best - I will never go back to my old baked potato ways.
>>
>> ==
>>
>> Please would you explain this?
> It is well described at:
> https://grillingwithrich.com/the-bes...s-illustrated/
>
The spuds in the accompanying photo aren't red. I never use foil on
baked potatoes. I always coat them with butter and sprinkle the skin
all over with course salt and bake in a very hot oven.

Jill

On 2018-03-04 12:13 PM, l not -l wrote:

> I posted the link simply to describe the method, regardless of
> potato variety. Upstream I indicated that I used the process for
> red skin and Yukon Gold potatoes. It works for all potatoes;
> I've also used it for baked sweets, Beauregards and Garnets.

I often use red skinned and Yukon Gold potatoes for baking. We don't
buy a lot of potatoes because we don't eat a lot of potatoes. We make do
with what we have. Idahos may make a fluffier baked potato, but I am not
sure that is even a good thing. I just use the largest of whatever we
have.

On 3/4/2018 12:13 PM, l not -l wrote:
> On 4-Mar-2018, wrote:
>
>> On 3/4/2018 9:52 AM, l not -l wrote:
>>> On 4-Mar-2018, "Ophelia" > wrote:
>>>
>>>> "l not -l" wrote in message
>>>> ...
>>>>
>>>>
>>>>
>>>>
>>>> In recent times, I have taken to baking them using the
>>>> ATK/CookIllustrated salted and foil-less method. They are
>>>> the
>>>> best - I will never go back to my old baked potato ways.
>>>>
>>>> ==
>>>>
>>>> Please would you explain this?
>>> It is well described at:
>>> https://grillingwithrich.com/the-bes...s-illustrated/
>>>
>> The spuds in the accompanying photo aren't red. I never use
>> foil on
>> baked potatoes. I always coat them with butter and sprinkle
>> the skin
>> all over with course salt and bake in a very hot oven.
>>
>> Jill
> I posted the link simply to describe the method, regardless of
> potato variety.

Yes, and regardless of type of potato I was agreeing with not using foil
and using fat (butter, oil) and salt and high temps for baking.

Jill

On 3/4/2018 12:13 PM, l not -l wrote:
> On 4-Mar-2018, wrote:
>
>> On 3/4/2018 9:52 AM, l not -l wrote:
>>> On 4-Mar-2018, "Ophelia" > wrote:
>>>
>>>> "l not -l" wrote in message
>>>> ...
>>>>
>>>>
>>>>
>>>>
>>>> In recent times, I have taken to baking them using the
>>>> ATK/CookIllustrated salted and foil-less method. They are
>>>> the
>>>> best - I will never go back to my old baked potato ways.
>>>>
>>>> ==
>>>>
>>>> Please would you explain this?
>>> It is well described at:
>>> https://grillingwithrich.com/the-bes...s-illustrated/
>>>
>> The spuds in the accompanying photo aren't red. I never use
>> foil on
>> baked potatoes. I always coat them with butter and sprinkle
>> the skin
>> all over with course salt and bake in a very hot oven.
>>
>> Jill
> I posted the link simply to describe the method, regardless of
> potato variety. Upstream I indicated that I used the process for
> red skin and Yukon Gold potatoes. It works for all potatoes;
> I've also used it for baked sweets, Beauregards and Garnets.
>
I understand that. All I said was I don't think I've ever just baked
(even large) red potatoes, which are rather waxy, to serve just as baked
potatoes with butter, sour cream, chives... etc.

I love the Pioneer Woman's recipe for small red baked (crashed)
potatoes. You can do this with slightly larger red potatoes, too.

They're parboiled before they are baked. Slightly smashed using a
potato masher, on a baking sheet, sprinkled with S&P and drizzled with
olive oil and sprinkled with the herb of your choice. Then baked at a
fairly high heat until nicely crispy but still tender and sort of fluffy
inside.

It's a different application for "waxy" potatoes since they are
parboiled before they are baked. And they're smaller red potatoes.

I am not discounting large red baked potatoes. All I really said was I
don't recall preparing them that way. Never baked them to go along side
a steak, for example.

I do love baked sweet potatoes done the same way I do baked potatoes.
Buttered and salted skin, then baked at a high temp. All baked sweet
potatoes ever need is to be split open, add a little butter, a little
salt & pepper. Delicious!

Jill