That was my dinner early yesterday. Old comfort food from my
childhood.

- seared pork chops then finished cooking in concentrated cream
of mushroom soup. Mashed potatoes, green beans and sweet potato
as sides. Just as good as I remembered and I took a few bites
later that night, all is even better after letting those flavors
blend together for a few hours.

Leftovers will be lunch today.

"Gary" > wrote in message ...
> That was my dinner early yesterday. Old comfort food from my
> childhood.
>
> - seared pork chops then finished cooking in concentrated cream
> of mushroom soup. Mashed potatoes, green beans and sweet potato
> as sides. Just as good as I remembered and I took a few bites
> later that night, all is even better after letting those flavors
> blend together for a few hours.
>
> Leftovers will be lunch today.


Sounds very good.

Cheri

On Sun, 04 Nov 2018 10:20:01 -0500, Gary > wrote:

>That was my dinner early yesterday. Old comfort food from my
>childhood.
>
>- seared pork chops then finished cooking in concentrated cream
>of mushroom soup. Mashed potatoes, green beans and sweet potato
>as sides. Just as good as I remembered and I took a few bites
>later that night, all is even better after letting those flavors
>blend together for a few hours.
>
>Leftovers will be lunch today.

I told you before that it sounds very good. I'm glad it hit the spot
for you.

Gary wrote:

> That was my dinner early yesterday. Old comfort food from my
> childhood.
>
> - seared pork chops then finished cooking in concentrated cream
> of mushroom soup. Mashed potatoes, green beans and sweet potato
> as sides. Just as good as I remembered and I took a few bites
> later that night, all is even better after letting those flavors
> blend together for a few hours.
>
> Leftovers will be lunch today.

Smiles here! I recall that dish.

Today has been leftovers of 2 pizzas made yesterday.

1 1/2c water
3TB olive oil
4C bread flour (I used 2AP and 2BF)
1ts salt
1 1/2 ts yeast
2ts garlic powder
2TB Italian blend spices (Basil, oregano, parsley)

Set that to dough then start the sauce

28oz can tomamot sauce (fermanos brand this time) and 2TB itaian blend
with 1/2TB garlic powder, 1ts onion powder and 2 TB dried onion chips.
Let simmer 1 hour.

We ended up needing more sause so made a double batch which leaves us 2
cups of 'red sauce' after the pizzas.

Split dough in 1/2 and spread one by hand on the pizza pan, top with
sauce.

1st one, layers of tomato and spinach then cheese. Feta would have
been optimal but we didn't have any. Black olives and a sprinkle of
baby shrimp. Bake at 425 for 15 minutes then check.

2nd one, layers of tomato and pepperoni then cheese with bell peppers
and mushrooms. Bake at 425 for 15 minutes then check.

Now making a few dishes for my work lunches. Time got tight and didnt
have any ready to go this week.

On Sun, 4 Nov 2018 08:12:54 -0800, "Cheri" >
wrote:

>"Gary" > wrote in message ...
>> That was my dinner early yesterday. Old comfort food from my
>> childhood.
>>
>> - seared pork chops then finished cooking in concentrated cream
>> of mushroom soup. Mashed potatoes, green beans and sweet potato
>> as sides. Just as good as I remembered and I took a few bites
>> later that night, all is even better after letting those flavors
>> blend together for a few hours.
>>
>> Leftovers will be lunch today.
>
>
>Sounds very good.

No matter how awful it is, you have this need to defend pleb food. To
prove some sort of "I'm a humble little plebbie too, let's get our
lighters out and drink cheap beer" point. In the meantime, Gary's
eating a concentrated science project. Yay!

On Mon, 05 Nov 2018 08:46:54 +1100, Brice >
wrote:

>On Sun, 4 Nov 2018 08:12:54 -0800, "Cheri" >
>wrote:
>
>>"Gary" > wrote in message ...
>>> That was my dinner early yesterday. Old comfort food from my
>>> childhood.
>>>
>>> - seared pork chops then finished cooking in concentrated cream
>>> of mushroom soup. Mashed potatoes, green beans and sweet potato
>>> as sides. Just as good as I remembered and I took a few bites
>>> later that night, all is even better after letting those flavors
>>> blend together for a few hours.
>>>
>>> Leftovers will be lunch today.
>>
>>
>>Sounds very good.
>
>No matter how awful it is, you have this need to defend pleb food. To
>prove some sort of "I'm a humble little plebbie too, let's get our
>lighters out and drink cheap beer" point. In the meantime, Gary's
>eating a concentrated science project. Yay!

So tell us Brice, what is your comfort food? I've never met anyone
who didn't have something from their childhood they remembered with
love or dread.

On Sun, 04 Nov 2018 18:22:57 -0400, wrote:

>On Mon, 05 Nov 2018 08:46:54 +1100, Brice >
>wrote:
>
>>On Sun, 4 Nov 2018 08:12:54 -0800, "Cheri" >
>>wrote:
>>
>>>Sounds very good.
>>
>>No matter how awful it is, you have this need to defend pleb food. To
>>prove some sort of "I'm a humble little plebbie too, let's get our
>>lighters out and drink cheap beer" point. In the meantime, Gary's
>>eating a concentrated science project. Yay!
>
>So tell us Brice, what is your comfort food? I've never met anyone
>who didn't have something from their childhood they remembered with
>love or dread.

The best food memories from my childhood are "French" fries with mayo,
nasi goreng and chicken livers.

The worst: cooked red cabbage and endives.

You?

On Sunday, November 4, 2018 at 10:13:50 AM UTC-6, Cheri wrote:
>
> "Gary" > wrote in message ...
>
> > That was my dinner early yesterday. Old comfort food from my
> > childhood.
> >
> > - seared pork chops then finished cooking in concentrated cream
> > of mushroom soup. Mashed potatoes, green beans and sweet potato
> > as sides. Just as good as I remembered and I took a few bites
> > later that night, all is even better after letting those flavors
> > blend together for a few hours.
> >
> > Leftovers will be lunch today.
>
>
> Sounds very good.
>
> Cheri
>
It does sound good.

On Sunday, November 4, 2018 at 9:20:44 AM UTC-6, Gary wrote:
> That was my dinner early yesterday. Old comfort food from my
> childhood.
>
> - seared pork chops then finished cooking in concentrated cream
> of mushroom soup. Mashed potatoes, green beans and sweet potato
> as sides. Just as good as I remembered and I took a few bites
> later that night, all is even better after letting those flavors
> blend together for a few hours.
>
> Leftovers will be lunch today.

had forgotten about that meal. It was really good, have to try it again

On Mon, 05 Nov 2018 09:43:19 +1100, Brice >
wrote:

>On Sun, 04 Nov 2018 18:22:57 -0400, wrote:
>
>>On Mon, 05 Nov 2018 08:46:54 +1100, Brice >
>>wrote:
>>
>>>On Sun, 4 Nov 2018 08:12:54 -0800, "Cheri" >
>>>wrote:
>>>
>>>>Sounds very good.
>>>
>>>No matter how awful it is, you have this need to defend pleb food. To
>>>prove some sort of "I'm a humble little plebbie too, let's get our
>>>lighters out and drink cheap beer" point. In the meantime, Gary's
>>>eating a concentrated science project. Yay!
>>
>>So tell us Brice, what is your comfort food? I've never met anyone
>>who didn't have something from their childhood they remembered with
>>love or dread.
>
>The best food memories from my childhood are "French" fries with mayo,
>nasi goreng and chicken livers.
>
>The worst: cooked red cabbage and endives.
>
>You?

Roast goose - a rare treat and as a kid I loathed asparagus and turnip
but now like both as an oldie.

On 2018-11-04 7:20 PM, wrote:

> Roast goose - a rare treat and as a kid I loathed asparagus and turnip
> but now like both as an oldie.

I never disliked goose, but it is not a meat I get excited about. I
have never learned to appreciate turnip. Asparagus, OTOH, is something
that I liked for as long back as I can remember. I used to love it
freshly cooked with salt and butter. Leftover asparagus was placed om
top of a piece of lightly toasted bread, covered with thin slices of
cheddar and broiled.

On Sun, 04 Nov 2018 20:20:27 -0400, wrote:

>On Mon, 05 Nov 2018 09:43:19 +1100, Brice >
>wrote:
>
>>On Sun, 04 Nov 2018 18:22:57 -0400, wrote:
>>
>>>On Mon, 05 Nov 2018 08:46:54 +1100, Brice >
>>>wrote:
>>>
>>>>On Sun, 4 Nov 2018 08:12:54 -0800, "Cheri" >
>>>>wrote:
>>>>
>>>>>Sounds very good.
>>>>
>>>>No matter how awful it is, you have this need to defend pleb food. To
>>>>prove some sort of "I'm a humble little plebbie too, let's get our
>>>>lighters out and drink cheap beer" point. In the meantime, Gary's
>>>>eating a concentrated science project. Yay!
>>>
>>>So tell us Brice, what is your comfort food? I've never met anyone
>>>who didn't have something from their childhood they remembered with
>>>love or dread.
>>
>>The best food memories from my childhood are "French" fries with mayo,
>>nasi goreng and chicken livers.
>>
>>The worst: cooked red cabbage and endives.
>>
>>You?
>
>Roast goose - a rare treat and as a kid I loathed asparagus and turnip
>but now like both as an oldie.

I don't mind turnip, but I love asparagus. I once roasted a goose with
chestnuts, but I don't remember how it tasted. I bet I baked it too
long.

On Sun, 4 Nov 2018 14:48:05 -0800 (PST), "
> wrote:

>On Sunday, November 4, 2018 at 10:13:50 AM UTC-6, Cheri wrote:
>>
>> "Gary" > wrote in message ...
>>
>> > That was my dinner early yesterday. Old comfort food from my
>> > childhood.
>> >
>> > - seared pork chops then finished cooking in concentrated cream
>> > of mushroom soup. Mashed potatoes, green beans and sweet potato
>> > as sides. Just as good as I remembered and I took a few bites
>> > later that night, all is even better after letting those flavors
>> > blend together for a few hours.
>> >
>> > Leftovers will be lunch today.
>>
>>
>> Sounds very good.
>>
>> Cheri
>>
>It does sound good.

Cooking meat in supermarket soup sounds like a hurricane survival dish
to me.

On Sunday, November 4, 2018 at 7:02:24 PM UTC-6, Brice wrote:
>
> Cooking meat in supermarket soup sounds like a hurricane survival dish
> to me.
>
I don't recall seeing one post here from anyone that said "Pull up a chair,
Bruce, and dig in."

On Sun, 4 Nov 2018 21:10:11 -0800 (PST), "
> wrote:

>On Sunday, November 4, 2018 at 7:02:24 PM UTC-6, Brice wrote:
>>
>> Cooking meat in supermarket soup sounds like a hurricane survival dish
>> to me.
>>
>I don't recall seeing one post here from anyone that said "Pull up a chair,
>Bruce, and dig in."

Is that a requirement before one can comment, Jo-Jo?

On Sunday, November 4, 2018 at 4:47:00 PM UTC-5, Brice wrote:
> On Sun, 4 Nov 2018 08:12:54 -0800, "Cheri" >
> wrote:
>
> >"Gary" > wrote in message ...
> >> That was my dinner early yesterday. Old comfort food from my
> >> childhood.
> >>
> >> - seared pork chops then finished cooking in concentrated cream
> >> of mushroom soup. Mashed potatoes, green beans and sweet potato
> >> as sides. Just as good as I remembered and I took a few bites
> >> later that night, all is even better after letting those flavors
> >> blend together for a few hours.
> >>
> >> Leftovers will be lunch today.
> >
> >
> >Sounds very good.
>
> No matter how awful it is, you have this need to defend pleb food. To
> prove some sort of "I'm a humble little plebbie too, let's get our
> lighters out and drink cheap beer" point. In the meantime, Gary's
> eating a concentrated science project. Yay!

Your Eurotrash disdain for commoners is duly noted.

Cindy Hamilton

On Sun, 4 Nov 2018 19:26:34 -0500, Dave Smith
> wrote:

>On 2018-11-04 7:20 PM, wrote:
>
>> Roast goose - a rare treat and as a kid I loathed asparagus and turnip
>> but now like both as an oldie.
>
>I never disliked goose, but it is not a meat I get excited about. I
>have never learned to appreciate turnip. Asparagus, OTOH, is something
>that I liked for as long back as I can remember. I used to love it
>freshly cooked with salt and butter. Leftover asparagus was placed om
>top of a piece of lightly toasted bread, covered with thin slices of
>cheddar and broiled.
>
>
>
A goose has to be roasted exactly right if it is not to be a horrible,
greasy mess.

On Mon, 05 Nov 2018 12:01:21 +1100, Brice >
wrote:

>On Sun, 04 Nov 2018 20:20:27 -0400, wrote:
>
>>On Mon, 05 Nov 2018 09:43:19 +1100, Brice >
>>wrote:
>>
>>>On Sun, 04 Nov 2018 18:22:57 -0400, wrote:
>>>
>>>>On Mon, 05 Nov 2018 08:46:54 +1100, Brice >
>>>>wrote:
>>>>
>>>>>On Sun, 4 Nov 2018 08:12:54 -0800, "Cheri" >
>>>>>wrote:
>>>>>
>>>>>>Sounds very good.
>>>>>
>>>>>No matter how awful it is, you have this need to defend pleb food. To
>>>>>prove some sort of "I'm a humble little plebbie too, let's get our
>>>>>lighters out and drink cheap beer" point. In the meantime, Gary's
>>>>>eating a concentrated science project. Yay!
>>>>
>>>>So tell us Brice, what is your comfort food? I've never met anyone
>>>>who didn't have something from their childhood they remembered with
>>>>love or dread.
>>>
>>>The best food memories from my childhood are "French" fries with mayo,
>>>nasi goreng and chicken livers.
>>>
>>>The worst: cooked red cabbage and endives.
>>>
>>>You?
>>
>>Roast goose - a rare treat and as a kid I loathed asparagus and turnip
>>but now like both as an oldie.
>
>I don't mind turnip, but I love asparagus. I once roasted a goose with
>chestnuts, but I don't remember how it tasted. I bet I baked it too
>long.

It needs to be roasted on a rack, high temp then low, and the breast
should be pierced with a fork prior to roasting to speed up the fat
coming out. If you let it cook in a pool of fat, can be terrible.

On Mon, 05 Nov 2018 12:02:20 +1100, Brice >
wrote:

>On Sun, 4 Nov 2018 14:48:05 -0800 (PST), "
> wrote:
>
>>On Sunday, November 4, 2018 at 10:13:50 AM UTC-6, Cheri wrote:
>>>
>>> "Gary" > wrote in message ...
>>>
>>> > That was my dinner early yesterday. Old comfort food from my
>>> > childhood.
>>> >
>>> > - seared pork chops then finished cooking in concentrated cream
>>> > of mushroom soup. Mashed potatoes, green beans and sweet potato
>>> > as sides. Just as good as I remembered and I took a few bites
>>> > later that night, all is even better after letting those flavors
>>> > blend together for a few hours.
>>> >
>>> > Leftovers will be lunch today.
>>>
>>>
>>> Sounds very good.
>>>
>>> Cheri
>>>
>>It does sound good.
>
>Cooking meat in supermarket soup sounds like a hurricane survival dish
>to me.

It was very common in NA in the 70s.

> wrote in message
...
> On Mon, 05 Nov 2018 12:02:20 +1100, Brice >
> wrote:
>
>>On Sun, 4 Nov 2018 14:48:05 -0800 (PST), "
> wrote:
>>
>>>On Sunday, November 4, 2018 at 10:13:50 AM UTC-6, Cheri wrote:
>>>>
>>>> "Gary" > wrote in message
>>>> ...
>>>>
>>>> > That was my dinner early yesterday. Old comfort food from my
>>>> > childhood.
>>>> >
>>>> > - seared pork chops then finished cooking in concentrated cream
>>>> > of mushroom soup. Mashed potatoes, green beans and sweet potato
>>>> > as sides. Just as good as I remembered and I took a few bites
>>>> > later that night, all is even better after letting those flavors
>>>> > blend together for a few hours.
>>>> >
>>>> > Leftovers will be lunch today.
>>>>
>>>>
>>>> Sounds very good.
>>>>
>>>> Cheri
>>>>
>>>It does sound good.
>>
>>Cooking meat in supermarket soup sounds like a hurricane survival dish
>>to me.
>
> It was very common in NA in the 70s.


Must be making a comeback since I see commercials lately spotlighting these
kinds of dishes using Campbell's soup.

Cheri

On 11/4/2018 11:15 PM, Brice wrote:
> On Sun, 4 Nov 2018 21:10:11 -0800 (PST), "
> > wrote:
>
>> On Sunday, November 4, 2018 at 7:02:24 PM UTC-6, Brice wrote:
>>> Cooking meat in supermarket soup sounds like a hurricane survival dish
>>> to me.
>>>
>> I don't recall seeing one post here from anyone that said "Pull up a chair,
>> Bruce, and dig in."
> Is that a requirement before one can comment, Jo-Jo?

Â* Oh quit being such an arrogant prick . Nobody really cares what you
think ...

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

"U.S. Janet B." wrote:
>
> Gary wrote:
>
> >That was my dinner early yesterday. Old comfort food from my
> >childhood.
> >
> >- seared pork chops then finished cooking in concentrated cream
> >of mushroom soup. Mashed potatoes, green beans and sweet potato
> >as sides. Just as good as I remembered and I took a few bites
> >later that night, all is even better after letting those flavors
> >blend together for a few hours.
> >
> I told you before that it sounds very good. I'm glad it hit the spot
> for you.

I remember when you said that.
Just as a note: I first sauteed about 1/2 cup of chopped yellow
onion in a TBS of canola oil. Removed that from the pan
temporarily. It was added back in after searing the chops and
adding the mushroom soup.

As I mentioned it actually all tasted better after sitting for a
few hours (in fridge). I have enough in my freezer to repeat this
meal and I plan to cook that next batch the evening before. Next
day, I'll heat that up and add to fresh cooked sides. A couple
pieces of buttered rolls or fresh bread goes well too to sop up
all that good pork-flavored mushroom gravy.

wrote:
>
> A goose has to be roasted exactly right if it is not to be a horrible,
> greasy mess.

Please, when you get time, tell how to do it right, iyo.

I've always wanted to try goose. Have to special order it around
Christmas time here as stores don't normally carry it. Pretty
expensive too. I've always wanted to try it though.

The first (and only) time I cooked duck (domestic) I did it all
wrong. I treated it like a roast chicken...stuffed and roasted.
What a greasy mess that was. Still very delicious though so I ate
way too much. For the next several months, just the mention of
"DUCK" would make me nauseous. It was a family joke between my
daughter and I for years. heh heh

Odd shaped too. It was like a rectangular-shaped body, like a box
with wings and legs.

Note: In the past several years, a hunter friend always offers me
free wild ducks. Heck...cage free, free range, organic little
boys and girls. I rarely accept the offer though. The wild ones
are a bit gamey, very lean and not worth all the cleaning trouble
that a shot duck entails. You also have to be careful not to
break a tooth on a missed shot pellet when eating it.

He doesn't gut, remove feathers or anything. Each duck he eats,
he just cuts out the few ounces of breast meat and throws the
rest away. That's wrong imo. I scold/tease him about that
constantly.

On Mon, 05 Nov 2018 13:37:37 GMT, Pamela >
wrote:

>On 05:10 5 Nov 2018, "
> wrote in
:
>
>> On Sunday, November 4, 2018 at 7:02:24 PM UTC-6, Brice wrote:
>>>
>>> Cooking meat in supermarket soup sounds like a hurricane survival
>>> dish to me.
>>>
>> I don't recall seeing one post here from anyone that said "Pull up a
>> chair, Bruce, and dig in."
>
>He's right that supermarket mushroom soup is not the first choice for
>cooking pork chops. Have you tried it?

you mean "your" first choice. Let the people on this group eat and
cook the way they want.

Brice wrote:
>
> Cooking meat in supermarket soup sounds like a hurricane survival dish
> to me.

Good for any occasion especially nice after a devastating
hurricane.
Sorry but your vote doesn't count here as your wife
won't allow you to eat meat any more.
More for the rest of us though. It all works out in the end.

On 2018-11-05 10:16 AM, Gary wrote:
> wrote:
>>
>> A goose has to be roasted exactly right if it is not to be a horrible,
>> greasy mess.
>
> Please, when you get time, tell how to do it right, iyo.
>
> I've always wanted to try goose. Have to special order it around
> Christmas time here as stores don't normally carry it. Pretty
> expensive too. I've always wanted to try it though.

I have tried goose several times, but have never bothered to cook it
myself. There just isn't enough good meat on them to justify the expense
and the effort. One of the good things about cooking a goose is that
you get lots of fat that can be used to cook other things.

Brice wrote:
>
> The best food memories from my childhood are "French" fries with mayo,

So do you still like and eat that?
Or did you quit because it's child food?

I still like fries. For me salted well and tons
of black pepper. No ketchup necessary.
I will try a mayo dip next time if I remember.

> nasi goreng

I had to look that one up but it looks and sounds good.

> and chicken livers.

Oh yum. Love those but again haven't had in years. It's also
about the cheapest per pound meat you can buy.

I love them fried with a crust and also pan fried with gravy.

"Gary" > wrote in message ...
> wrote:
>>
>> A goose has to be roasted exactly right if it is not to be a horrible,
>> greasy mess.
>
> Please, when you get time, tell how to do it right, iyo.
>
> I've always wanted to try goose. Have to special order it around
> Christmas time here as stores don't normally carry it. Pretty
> expensive too. I've always wanted to try it though.
>
> The first (and only) time I cooked duck (domestic) I did it all
> wrong. I treated it like a roast chicken...stuffed and roasted.
> What a greasy mess that was. Still very delicious though so I ate
> way too much. For the next several months, just the mention of
> "DUCK" would make me nauseous. It was a family joke between my
> daughter and I for years. heh heh
>
> Odd shaped too. It was like a rectangular-shaped body, like a box
> with wings and legs.
>
> Note: In the past several years, a hunter friend always offers me
> free wild ducks. Heck...cage free, free range, organic little
> boys and girls. I rarely accept the offer though. The wild ones
> are a bit gamey, very lean and not worth all the cleaning trouble
> that a shot duck entails. You also have to be careful not to
> break a tooth on a missed shot pellet when eating it.
>
> He doesn't gut, remove feathers or anything. Each duck he eats,
> he just cuts out the few ounces of breast meat and throws the
> rest away. That's wrong imo. I scold/tease him about that
> constantly.


Personally, I would use the rest for my dog if not wanting it myself. I am
not big on wasting things. She gets the benefit of most things like that.

Cheri

On 2018-11-05 12:13 PM, Cheri wrote:
> "Gary" > wrote in message

>> He doesn't gut, remove feathers or anything. Each duck he eats,
>> he just cuts out the few ounces of breast meat and throws the
>> rest away. That's wrong imo. I scold/tease him about that
>> constantly.
>
>
> Personally, I would use the rest for my dog if not wanting it myself. I
> am not big on wasting things. She gets the benefit of most things like
> that.

There really isn't much else of value in a duck carcass. You get a
little bit of breast meat and the legs and wings are small and stringy.
I don't know why people bother shooting them.

"Dave Smith" > wrote in message
...
> On 2018-11-05 12:13 PM, Cheri wrote:
>> "Gary" > wrote in message
>
>>> He doesn't gut, remove feathers or anything. Each duck he eats,
>>> he just cuts out the few ounces of breast meat and throws the
>>> rest away. That's wrong imo. I scold/tease him about that
>>> constantly.
>>
>>
>> Personally, I would use the rest for my dog if not wanting it myself. I
>> am not big on wasting things. She gets the benefit of most things like
>> that.
>
> There really isn't much else of value in a duck carcass. You get a little
> bit of breast meat and the legs and wings are small and stringy.
> I don't know why people bother shooting them.


I don't eat any wild animals anymore, just don't care for it, though I ate a
lot as a child.

Cheri

On Sunday, November 4, 2018 at 11:15:35 PM UTC-6, Brice wrote:
>
> On Sun, 4 Nov 2018 21:10:11 -0800 (PST), "
> > wrote:
>
> >I don't recall seeing one post here from anyone that said "Pull up a chair,
> >Bruce, and dig in."
>
> Is that a requirement before one can comment, Jo-Jo?
>
Do you have a clue how this dish tastes? I doubt it.

On Monday, November 5, 2018 at 8:49:18 AM UTC-6, Terry Coombs wrote:
>
> On 11/4/2018 11:15 PM, Brice wrote:
>
> > On Sun, 4 Nov 2018 21:10:11 -0800 (PST), "
> > > wrote:
> >
> >> On Sunday, November 4, 2018 at 7:02:24 PM UTC-6, Brice wrote:
>
> >>> Cooking meat in supermarket soup sounds like a hurricane survival dish
> >>> to me.
> >>>
> >> I don't recall seeing one post here from anyone that said "Pull up a chair,
> >> Bruce, and dig in."
> > Is that a requirement before one can comment, Jo-Jo?
>
> Â* Oh quit being such an arrogant prick . Nobody really cares what you
> think ...
>
>
https://i.postimg.cc/5y8867Mn/Thumps-up.gif

On Monday, November 5, 2018 at 1:26:12 PM UTC-5, wrote:
> On Sunday, November 4, 2018 at 11:15:35 PM UTC-6, Brice wrote:
> >
> > On Sun, 4 Nov 2018 21:10:11 -0800 (PST), "
> > > wrote:
> >
> > >I don't recall seeing one post here from anyone that said "Pull up a chair,
> > >Bruce, and dig in."
> >
> > Is that a requirement before one can comment, Jo-Jo?
> >
> Do you have a clue how this dish tastes? I doubt it.

I do, and I know I wouldn't care for it, but it's Gary's dish so
it doesn't matter what I think.

Cindy Hamilton

On Monday, November 5, 2018 at 9:57:38 AM UTC-6, Gary wrote:
>
> Brice wrote:
> >
> > and chicken livers.
>
> Oh yum. Love those but again haven't had in years. It's also
> about the cheapest per pound meat you can buy.
>
> I love them fried with a crust and also pan fried with gravy.
>
I've never had chicken livers pan fried with gravy but I do love chicken
livers. Walmart deli has great ones but make sure you get them within
a few minutes after coming out of the deep fat fryer. They get hard as
a rock sitting under that heat lamp after a while.

On Monday, November 5, 2018 at 12:32:55 PM UTC-6, Cindy Hamilton wrote:
>
> On Monday, November 5, 2018 at 1:26:12 PM UTC-5, wrote:
>
> > On Sunday, November 4, 2018 at 11:15:35 PM UTC-6, Brice wrote:
> > >
> > > Is that a requirement before one can comment, Jo-Jo?
> > >
> > Do you have a clue how this dish tastes? I doubt it.
>
> I do, and I know I wouldn't care for it, but it's Gary's dish so
> it doesn't matter what I think.
>
> Cindy Hamilton
>
I especially like it when I've got mushrooms on hand and throw them in the
skillet a few minutes before the pork chops are done. Then dump the contents
of the can on top of all and simmer away for several minutes. A spare onion
sliced thinly ain't bad either when it's thrown in with the sliced mushrooms.

On Monday, November 5, 2018 at 1:53:27 PM UTC-5, wrote:
> On Monday, November 5, 2018 at 12:32:55 PM UTC-6, Cindy Hamilton wrote:
> >
> > On Monday, November 5, 2018 at 1:26:12 PM UTC-5, wrote:
> >
> > > On Sunday, November 4, 2018 at 11:15:35 PM UTC-6, Brice wrote:
> > > >
> > > > Is that a requirement before one can comment, Jo-Jo?
> > > >
> > > Do you have a clue how this dish tastes? I doubt it.
> >
> > I do, and I know I wouldn't care for it, but it's Gary's dish so
> > it doesn't matter what I think.
> >
> > Cindy Hamilton
> >
> I especially like it when I've got mushrooms on hand and throw them in the
> skillet a few minutes before the pork chops are done. Then dump the contents
> of the can on top of all and simmer away for several minutes. A spare onion
> sliced thinly ain't bad either when it's thrown in with the sliced mushrooms.

I just don't care much for sauces, and I like my pork chops cooked only
until they're still a little pink in the middle.

Tonight we're having pork chops marinated in Korean hot pepper paste and
grilled.

Cindy Hamilton

On Mon, 05 Nov 2018 10:56:59 -0500, Gary > wrote:

>Brice wrote:
>>
>> The best food memories from my childhood are "French" fries with mayo,
>
>So do you still like and eat that?
>Or did you quit because it's child food?

I still eat it At home with mayo, and out of the house as fish,
chips and tartar sauce. Austrakians don't have mayo with fries, but
tartar gets close.

>I still like fries. For me salted well and tons
>of black pepper. No ketchup necessary.
>I will try a mayo dip next time if I remember.

>> nasi goreng
>
>I had to look that one up but it looks and sounds good.
>
>> and chicken livers.
>
>Oh yum. Love those but again haven't had in years. It's also
>about the cheapest per pound meat you can buy.
>
>I love them fried with a crust and also pan fried with gravy.

Yes, I'd pan fry them too. Or make a mousse.

On Mon, 5 Nov 2018 03:11:35 -0800 (PST), Cindy Hamilton
> wrote:

>On Sunday, November 4, 2018 at 4:47:00 PM UTC-5, Brice wrote:
>> On Sun, 4 Nov 2018 08:12:54 -0800, "Cheri" >
>> wrote:
>>
>> >"Gary" > wrote in message ...
>> >> That was my dinner early yesterday. Old comfort food from my
>> >> childhood.
>> >>
>> >> - seared pork chops then finished cooking in concentrated cream
>> >> of mushroom soup. Mashed potatoes, green beans and sweet potato
>> >> as sides. Just as good as I remembered and I took a few bites
>> >> later that night, all is even better after letting those flavors
>> >> blend together for a few hours.
>> >>
>> >> Leftovers will be lunch today.
>> >
>> >
>> >Sounds very good.
>>
>> No matter how awful it is, you have this need to defend pleb food. To
>> prove some sort of "I'm a humble little plebbie too, let's get our
>> lighters out and drink cheap beer" point. In the meantime, Gary's
>> eating a concentrated science project. Yay!
>
>Your Eurotrash disdain for commoners is duly noted.

Do you feel inferior to Europeans? That's interesting. Please take it
from me that there's no need.

On Mon, 5 Nov 2018 08:49:15 -0600, Terry Coombs >
wrote:

>On 11/4/2018 11:15 PM, Brice wrote:
>> On Sun, 4 Nov 2018 21:10:11 -0800 (PST), "
>> > wrote:
>>
>>> On Sunday, November 4, 2018 at 7:02:24 PM UTC-6, Brice wrote:
>>>> Cooking meat in supermarket soup sounds like a hurricane survival dish
>>>> to me.
>>>>
>>> I don't recall seeing one post here from anyone that said "Pull up a chair,
>>> Bruce, and dig in."
>> Is that a requirement before one can comment, Jo-Jo?
>
> * Oh quit being such an arrogant prick . Nobody really cares what you
>think ...

Is it a requirement that one cares what one thinks before one can say
something? If so, why do you ever open your mouth?

On Mon, 5 Nov 2018 10:26:08 -0800 (PST), "
> wrote:

>On Sunday, November 4, 2018 at 11:15:35 PM UTC-6, Brice wrote:
>>
>> On Sun, 4 Nov 2018 21:10:11 -0800 (PST), "
>> > wrote:
>>
>> >I don't recall seeing one post here from anyone that said "Pull up a chair,
>> >Bruce, and dig in."
>>
>> Is that a requirement before one can comment, Jo-Jo?
>>
>Do you have a clue how this dish tastes? I doubt it.

Why put effort in making something from scratch and then pouring
supermarket soup in? What a waste of effort. Just eat the soup if you
must. Just my 2 cents, right? Feel free to disagree.