1.5 lb. pork tenderloin. Brushed with Dijon (or any spicy brown
mustard). Then coated in a dried sage/dried bread crumb coating.
There's crushed garlic involved and S&P of course. Roasted for about 20
minutes at 400F on a baking sheet.

I'll be serving it with buttered egg noodles. Not something I usually
cook unless I'm making soup. But egg noodles do work well with pork.

And, for Janet US - I found a can of butter beans.

Jill

On Sat, 25 Jan 2020 19:28:57 -0500, jmcquown >
wrote:

>1.5 lb. pork tenderloin. Brushed with Dijon (or any spicy brown
>mustard). Then coated in a dried sage/dried bread crumb coating.
>There's crushed garlic involved and S&P of course. Roasted for about 20
>minutes at 400F on a baking sheet.
>
>I'll be serving it with buttered egg noodles. Not something I usually
>cook unless I'm making soup. But egg noodles do work well with pork.
>
>And, for Janet US - I found a can of butter beans.
>
>Jill

I'm sure the tenderloin will be wonderful with that on the outside. I
figured that you would have a can of BB around
Janet US

On Sat, 25 Jan 2020 19:28:57 -0500, jmcquown >
wrote:

>1.5 lb. pork tenderloin. Brushed with Dijon (or any spicy brown
>mustard). Then coated in a dried sage/dried bread crumb coating.
>There's crushed garlic involved and S&P of course. Roasted for about 20
>minutes at 400F on a baking sheet.
>
>I'll be serving it with buttered egg noodles. Not something I usually
>cook unless I'm making soup. But egg noodles do work well with pork.
>
>And, for Janet US - I found a can of butter beans.
>
>Jill

We're having stuffed peppers tonight. There will be leftovers on
purpose as I like SP cold for breakfast
Janet US

On Saturday, January 25, 2020 at 6:29:02 PM UTC-6, jmcquown wrote:
>
> 1.5 lb. pork tenderloin. Brushed with Dijon (or any spicy brown
> mustard). Then coated in a dried sage/dried bread crumb coating.
> There's crushed garlic involved and S&P of course. Roasted for about 20
> minutes at 400F on a baking sheet.
>
> I'll be serving it with buttered egg noodles. Not something I usually
> cook unless I'm making soup. But egg noodles do work well with pork.
>
> And, for Janet US - I found a can of butter beans.
>
> Jill
>
Tomorrow's dinner will be at a Tex-Mex restaurant about 30 miles away.
I was invited to a former co-worker's 45 year anniversary party and I
never refuse a free meal. (HUGE grin!) Some other former co-workers
who have moved on to other companies or retired will be there as well
as three former bosses.

On 1/25/2020 7:34 PM, U.S. Janet B. wrote:
> On Sat, 25 Jan 2020 19:28:57 -0500, jmcquown >
> wrote:
>
>> 1.5 lb. pork tenderloin. Brushed with Dijon (or any spicy brown
>> mustard). Then coated in a dried sage/dried bread crumb coating.
>> There's crushed garlic involved and S&P of course. Roasted for about 20
>> minutes at 400F on a baking sheet.
>>
>> I'll be serving it with buttered egg noodles. Not something I usually
>> cook unless I'm making soup. But egg noodles do work well with pork.
>>
>> And, for Janet US - I found a can of butter beans.
>>
>> Jill
>
> I'm sure the tenderloin will be wonderful with that on the outside. I
> figured that you would have a can of BB around
> Janet US
>
Hey, I wasn't sure! But yes, I have a can of Margaret Holmes butter
beans in the pantry.

I've been cooking pork tenderloin brushed with spicy mistard and
sage/crumb coating for at least 25 years. IIRC I got the recipe from a
Cooking Light Magazine. It's always delicious.

Jill

On Sun, 26 Jan 2020 12:41:16 -0500, jmcquown >
wrote:

>On 1/25/2020 7:34 PM, U.S. Janet B. wrote:
>> On Sat, 25 Jan 2020 19:28:57 -0500, jmcquown >
>> wrote:
>>
>>> 1.5 lb. pork tenderloin. Brushed with Dijon (or any spicy brown
>>> mustard). Then coated in a dried sage/dried bread crumb coating.
>>> There's crushed garlic involved and S&P of course. Roasted for about 20
>>> minutes at 400F on a baking sheet.
>>>
>>> I'll be serving it with buttered egg noodles. Not something I usually
>>> cook unless I'm making soup. But egg noodles do work well with pork.
>>>
>>> And, for Janet US - I found a can of butter beans.
>>>
>>> Jill
>>
>> I'm sure the tenderloin will be wonderful with that on the outside. I
>> figured that you would have a can of BB around
>> Janet US
>>
>Hey, I wasn't sure! But yes, I have a can of Margaret Holmes butter
>beans in the pantry.
>
>I've been cooking pork tenderloin brushed with spicy mistard and
>sage/crumb coating for at least 25 years. IIRC I got the recipe from a
>Cooking Light Magazine. It's always delicious.
>
>Jill

I think I remember you saying that you don't care for soy or teriyaki
sort of things? Pioneer Woman had a wonderful sounding marinade for
pork tenderloin today. But, I digress, I'd already planned on:

Moo Shu Pork Stir-Fry

Ingredients
" 1/2 cup hoisin sauce
" 2 teaspoons plus 2 tablespoons reduced-sodium soy sauce,
divided
" 2 teaspoons plus 1 tablespoon sherry or chicken broth, divided
" 4 teaspoons cornstarch, divided
" 1 pork tenderloin (3/4 pound), cut into thin strips
" 1/2 cup chicken broth
" 1 teaspoon sesame oil
" 1/2 teaspoon sugar
" 2 teaspoons plus 1 tablespoon canola oil, divided
" 2 eggs, lightly beaten
" 1-3/4 cups sliced fresh mushrooms
" 1 small carrot, shredded
" 2 cups bean sprouts
" 1 can (5 ounces) bamboo shoots
" 2 green onions, cut into 1-1/2 inch pieces
" 1 teaspoon minced fresh gingerroot
" Hot cooked rice
Directions
" 1. In a large bowl, mix hoisin, 2 teaspoons soy sauce, 2
teaspoons sherry and 1 teaspoon cornstarch until smooth. Add meat;
toss to coat. Marinate at room temperature 20 minutes.
" 2. In a small bowl, mix broth, sesame oil, sugar and remaining
soy sauce, sherry and cornstarch until smooth.
" 3. In a large nonstick skillet, heat 2 teaspoons oil over
medium heat. Pour in eggs. Mixture should set immediately. Swirl pan
to move uncooked portions toward the outside. When eggs are set and no
liquid remains, roll up egg. Slide onto cutting surface; cut crosswise
into 1/4-in. slices.
" 4. In same skillet, heat remaining oil over medium-high heat.
Stir-fry mushrooms 4 minutes. Add carrots, bean sprouts, bamboo shoots
and onions; cook 2-3 minutes longer or until vegetables are
crisp-tender. Add ginger; cook 1 minute longer. Remove from pan.
" 5. Add pork to skillet; stir fry 3-4 minutes until cooked
through. Stir cornstarch mixture and add to pan. Bring to a boil; cook
and stir 1-2 minutes or until sauce is thickened. Return vegetables
and eggs to pan; heat through. Serve with rice.

Green onions cost double, almost triple what they did last week and
they are a favorite ingredient of mine It is pounding down rain
outside. Yuk!
Janet US

On 1/26/2020 1:46 PM, U.S. Janet B. wrote:
> On Sun, 26 Jan 2020 12:41:16 -0500, jmcquown >
> wrote:
>
>> On 1/25/2020 7:34 PM, U.S. Janet B. wrote:
>>> On Sat, 25 Jan 2020 19:28:57 -0500, jmcquown >
>>> wrote:
>>>
>>>> 1.5 lb. pork tenderloin. Brushed with Dijon (or any spicy brown
>>>> mustard). Then coated in a dried sage/dried bread crumb coating.
>>>> There's crushed garlic involved and S&P of course. Roasted for about 20
>>>> minutes at 400F on a baking sheet.
>>>>
>>>> I'll be serving it with buttered egg noodles. Not something I usually
>>>> cook unless I'm making soup. But egg noodles do work well with pork.
>>>>
>>>> And, for Janet US - I found a can of butter beans.
>>>>
>>>> Jill
>>>
>>> I'm sure the tenderloin will be wonderful with that on the outside. I
>>> figured that you would have a can of BB around
>>> Janet US
>>>
>> Hey, I wasn't sure! But yes, I have a can of Margaret Holmes butter
>> beans in the pantry.
>>
>> I've been cooking pork tenderloin brushed with spicy mistard and
>> sage/crumb coating for at least 25 years. IIRC I got the recipe from a
>> Cooking Light Magazine. It's always delicious.
>>
>> Jill
>
> I think I remember you saying that you don't care for soy or teriyaki
> sort of things?

Yeah, I got kind of tired of it.

> Pioneer Woman had a wonderful sounding marinade for
> pork tenderloin today. But, I digress, I'd already planned on:
>
> Moo Shu Pork Stir-Fry
>
> Ingredients
> " 1/2 cup hoisin sauce
> " 2 teaspoons plus 2 tablespoons reduced-sodium soy sauce,
> divided
> " 2 teaspoons plus 1 tablespoon sherry or chicken broth, divided
> " 4 teaspoons cornstarch, divided
> " 1 pork tenderloin (3/4 pound), cut into thin strips
> " 1/2 cup chicken broth
> " 1 teaspoon sesame oil
> " 1/2 teaspoon sugar
> " 2 teaspoons plus 1 tablespoon canola oil, divided
> " 2 eggs, lightly beaten
> " 1-3/4 cups sliced fresh mushrooms
> " 1 small carrot, shredded
> " 2 cups bean sprouts
> " 1 can (5 ounces) bamboo shoots
> " 2 green onions, cut into 1-1/2 inch pieces
> " 1 teaspoon minced fresh gingerroot
> " Hot cooked rice
> Directions
> " 1. In a large bowl, mix hoisin, 2 teaspoons soy sauce, 2
> teaspoons sherry and 1 teaspoon cornstarch until smooth. Add meat;
> toss to coat. Marinate at room temperature 20 minutes.
> " 2. In a small bowl, mix broth, sesame oil, sugar and remaining
> soy sauce, sherry and cornstarch until smooth.
> " 3. In a large nonstick skillet, heat 2 teaspoons oil over
> medium heat. Pour in eggs. Mixture should set immediately. Swirl pan
> to move uncooked portions toward the outside. When eggs are set and no
> liquid remains, roll up egg. Slide onto cutting surface; cut crosswise
> into 1/4-in. slices.
> " 4. In same skillet, heat remaining oil over medium-high heat.
> Stir-fry mushrooms 4 minutes. Add carrots, bean sprouts, bamboo shoots
> and onions; cook 2-3 minutes longer or until vegetables are
> crisp-tender. Add ginger; cook 1 minute longer. Remove from pan.
> " 5. Add pork to skillet; stir fry 3-4 minutes until cooked
> through. Stir cornstarch mixture and add to pan. Bring to a boil; cook
> and stir 1-2 minutes or until sauce is thickened. Return vegetables
> and eggs to pan; heat through. Serve with rice.
>
> Green onions cost double, almost triple what they did last week and
> they are a favorite ingredient of mine It is pounding down rain
> outside. Yuk!
> Janet US
>
I do hope you enjoy that meal! Sorry about the rain and the rising cost
of green onions.

Jill

"jmcquown" > wrote in message
...
> 1.5 lb. pork tenderloin. Brushed with Dijon (or any spicy brown mustard).
> Then coated in a dried sage/dried bread crumb coating. There's crushed
> garlic involved and S&P of course. Roasted for about 20 minutes at 400F
> on a baking sheet.
>
> I'll be serving it with buttered egg noodles. Not something I usually
> cook unless I'm making soup. But egg noodles do work well with pork.
>
> And, for Janet US - I found a can of butter beans.

I looked at Walmart. Saw none but I did have to ask about the lentils. I
found one can with the kidney beans. The worker bee had to climb a big
ladder to find them. I'm glad she came along. I asked another worker bee
where the pudding cups were and she tried to send me to the house wares
section. She knew the word "cup" but not "pudding".

On Sun, 26 Jan 2020 16:37:58 -0800, "Julie Bove"
> wrote:

>
>"jmcquown" > wrote in message
...
>> 1.5 lb. pork tenderloin. Brushed with Dijon (or any spicy brown mustard).
>> Then coated in a dried sage/dried bread crumb coating. There's crushed
>> garlic involved and S&P of course. Roasted for about 20 minutes at 400F
>> on a baking sheet.
>>
>> I'll be serving it with buttered egg noodles. Not something I usually
>> cook unless I'm making soup. But egg noodles do work well with pork.
>>
>> And, for Janet US - I found a can of butter beans.
>
>I looked at Walmart. Saw none but I did have to ask about the lentils. I
>found one can with the kidney beans. The worker bee had to climb a big
>ladder to find them. I'm glad she came along. I asked another worker bee
>where the pudding cups were and she tried to send me to the house wares
>section. She knew the word "cup" but not "pudding".


Maybe BB isn't sold west of the Mississippi anymore. Thanks for
looking
Janet US

"U.S. Janet B." wrote:
> We're having stuffed peppers tonight. There will be leftovers on
> purpose as I like SP cold for breakfast

One of my favorite meals.
I'd be interested in hearing your filling recipe if you care
to share it here.

My daughter visited on my birthday last June. Last thing
she did was make 4 large ones. Cleaned up the kitchen then
prepared to head home. She refused to stay and eat, she
made them JUST for my birthday present. Many very good eats!

" wrote:
> Tomorrow's dinner will be at a Tex-Mex restaurant about 30 miles away.
> I was invited to a former co-worker's 45 year anniversary party and I
> never refuse a free meal. (HUGE grin!) Some other former co-workers
> who have moved on to other companies or retired will be there as well
> as three former bosses.

That sounds like a nice dinner, reunion and well worth the drive.
Hope it turned out as good as it sounds.

"U.S. Janet B." wrote:
> Maybe BB isn't sold west of the Mississippi anymore.

I even looked this up - google and read several.
Evidently, there is no actual difference other than
what different areas name them. Butter beans are just
lima beans. Butter beans tend to be a southern description.
Jill's can of butter beans comes from the south.

With the old-school country people here, butter beans
are merely overcooked limas (usually small ones so more
tender). Overcooked to make them more tender, then always
finished off with a lot of butter in the remaining bit
of water. Soft and buttery...butter beans.

Buy a bag of frozen limas and just heat them up or cook
for a short time and they are firm (like al dente) and
a bit mealy. I don't care for those. Cook them long and
slow then toss in butter = much better. Butter beans.

On Mon, 27 Jan 2020 08:27:03 -0500, Gary > wrote:

>"U.S. Janet B." wrote:
>> We're having stuffed peppers tonight. There will be leftovers on
>> purpose as I like SP cold for breakfast
>
>One of my favorite meals.
>I'd be interested in hearing your filling recipe if you care
>to share it here.
>
>My daughter visited on my birthday last June. Last thing
>she did was make 4 large ones. Cleaned up the kitchen then
>prepared to head home. She refused to stay and eat, she
>made them JUST for my birthday present. Many very good eats!

Just the standard one. Ground beef, cooked rice, I chop the tops that
I removed and use them, chopped onion, some chopped fresh tomato if
you have them, otherwise some chopped canned tomato, chopped fresh
basil or dried, salt and pepper. I top the peppers with straight
tomato sauce that has been seasoned with a little olive oil, oregano,
basil, salt and pepper.
Janet US

On Mon, 27 Jan 2020 08:36:02 -0500, Gary > wrote:

>"U.S. Janet B." wrote:
>> Maybe BB isn't sold west of the Mississippi anymore.
>
>I even looked this up - google and read several.
>Evidently, there is no actual difference other than
>what different areas name them. Butter beans are just
>lima beans. Butter beans tend to be a southern description.
>Jill's can of butter beans comes from the south.
>
>With the old-school country people here, butter beans
>are merely overcooked limas (usually small ones so more
>tender). Overcooked to make them more tender, then always
>finished off with a lot of butter in the remaining bit
>of water. Soft and buttery...butter beans.
>
>Buy a bag of frozen limas and just heat them up or cook
>for a short time and they are firm (like al dente) and
>a bit mealy. I don't care for those. Cook them long and
>slow then toss in butter = much better. Butter beans.

There are pictures on the can. Lima is green and butter beans are
tan. The can only has plain beans inside, no seasoning no butter.
I do buy dried limas and cook them similar to what you suggest, but
the canned butter beans just are not the same. Plus, the dried beans
require some planning. If I want butter beans I want the already
cooked kind that I can have for lunch or a snack or to add to
something.
Janet US

On Monday, January 27, 2020 at 7:25:39 AM UTC-6, Gary wrote:
>
> " wrote:
>
> > Tomorrow's dinner will be at a Tex-Mex restaurant about 30 miles away.
> > I was invited to a former co-worker's 45 year anniversary party and I
> > never refuse a free meal. (HUGE grin!) Some other former co-workers
> > who have moved on to other companies or retired will be there as well
> > as three former bosses.
>
> That sounds like a nice dinner, reunion and well worth the drive.
> Hope it turned out as good as it sounds.
>
I THOROUGHLY enjoyed seeing and chatting with all my former co-workers.
But that restaurant is on my list to never eat at again. Everything was
just soooooooo bland; honestly, Taco Bell has them beat hands down. Just
blah, blah, blah.

wrote:
> On Monday, January 27, 2020 at 7:25:39 AM UTC-6, Gary wrote:
>>
>> " wrote:
>>
>>> Tomorrow's dinner will be at a Tex-Mex restaurant about 30 miles away.
>>> I was invited to a former co-worker's 45 year anniversary party and I
>>> never refuse a free meal. (HUGE grin!) Some other former co-workers
>>> who have moved on to other companies or retired will be there as well
>>> as three former bosses.
>>
>> That sounds like a nice dinner, reunion and well worth the drive.
>> Hope it turned out as good as it sounds.
>>
> I THOROUGHLY enjoyed seeing and chatting with all my former co-workers.
> But that restaurant is on my list to never eat at again. Everything was
> just soooooooo bland; honestly, Taco Bell has them beat hands down. Just
> blah, blah, blah.
>

Ophelia would probably like the place.

On Monday, January 27, 2020 at 6:28:09 PM UTC-6, Hank Rogers wrote:
>
> wrote:
>
> > On Monday, January 27, 2020 at 7:25:39 AM UTC-6, Gary wrote:
> >>
> >> " wrote:
> >>
> >>> Tomorrow's dinner will be at a Tex-Mex restaurant about 30 miles away.
> >>> I was invited to a former co-worker's 45 year anniversary party and I
> >>> never refuse a free meal. (HUGE grin!) Some other former co-workers
> >>> who have moved on to other companies or retired will be there as well
> >>> as three former bosses.
> >>
> >> That sounds like a nice dinner, reunion and well worth the drive.
> >> Hope it turned out as good as it sounds.
> >>
> > I THOROUGHLY enjoyed seeing and chatting with all my former co-workers.
> > But that restaurant is on my list to never eat at again. Everything was
> > just soooooooo bland; honestly, Taco Bell has them beat hands down. Just
> > blah, blah, blah.
> >
>
> Ophelia would probably like the place.
>
And would lick the plate, too.

On Mon, 27 Jan 2020 16:17:04 -0800 (PST), "
> wrote:

>On Monday, January 27, 2020 at 7:25:39 AM UTC-6, Gary wrote:
>>
>> " wrote:
>>
>> > Tomorrow's dinner will be at a Tex-Mex restaurant about 30 miles away.
>> > I was invited to a former co-worker's 45 year anniversary party and I
>> > never refuse a free meal. (HUGE grin!) Some other former co-workers
>> > who have moved on to other companies or retired will be there as well
>> > as three former bosses.
>>
>> That sounds like a nice dinner, reunion and well worth the drive.
>> Hope it turned out as good as it sounds.
>>
>I THOROUGHLY enjoyed seeing and chatting with all my former co-workers.
>But that restaurant is on my list to never eat at again. Everything was
>just soooooooo bland; honestly, Taco Bell has them beat hands down. Just
>blah, blah, blah.

A Taco Bell is a restaurant? Those little cultural differences...

On Monday, January 27, 2020 at 6:39:07 PM UTC-6, Bruce wrote:
>
> A Taco Bell is a restaurant? Those little cultural differences...
>
Sit down, I have some bad news for you. Taco Bell is a fast food joint.

On Mon, 27 Jan 2020 18:25:07 -0800 (PST), "
> wrote:

>On Monday, January 27, 2020 at 6:39:07 PM UTC-6, Bruce wrote:
>>
>> A Taco Bell is a restaurant? Those little cultural differences...
>>
>Sit down, I have some bad news for you. Taco Bell is a fast food joint.

So it's not a restaurant.

On Monday, January 27, 2020 at 9:05:25 PM UTC-6, Bruce wrote:
>
> On Mon, 27 Jan 2020 18:25:07 -0800 (PST), "
> > wrote:
>
> >Sit down, I have some bad news for you. Taco Bell is a fast food joint.
>
> So it's not a restaurant.
>
Well, you can sit down and eat your meal there if you choose or you can walk
in or use the drive-thru if you choose not to eat on the premises.

On Mon, 27 Jan 2020 20:10:53 -0800 (PST), "
> wrote:

>On Monday, January 27, 2020 at 9:05:25 PM UTC-6, Bruce wrote:
>>
>> On Mon, 27 Jan 2020 18:25:07 -0800 (PST), "
>> > wrote:
>>
>> >Sit down, I have some bad news for you. Taco Bell is a fast food joint.
>>
>> So it's not a restaurant.
>>
>Well, you can sit down and eat your meal there if you choose or you can walk
>in or use the drive-thru if you choose not to eat on the premises.

I don't know about you, but I wouldn't call a fast-food joint a
restaurant. Just like I wouldn't call a cardboard box under a bridge a
hotel.

On Monday, January 27, 2020 at 10:35:47 PM UTC-6, Bruce wrote:
>
> I don't know about you, but I wouldn't call a fast-food joint a
> restaurant. Just like I wouldn't call a cardboard box under a bridge a
> hotel.
>
It's a fast food restaurant but of course nothing like a restaurant you go
in, sit down, the waitress brings you a menu, you choose, they cook it and
then it's served.

They have their place as do 'sit-down restaurants.'

On Mon, 27 Jan 2020 22:12:03 -0800 (PST), "
> wrote:

>On Monday, January 27, 2020 at 10:35:47 PM UTC-6, Bruce wrote:
>>
>> I don't know about you, but I wouldn't call a fast-food joint a
>> restaurant. Just like I wouldn't call a cardboard box under a bridge a
>> hotel.
>>
>It's a fast food restaurant but of course nothing like a restaurant you go
>in, sit down, the waitress brings you a menu, you choose, they cook it and
>then it's served.
>
>They have their place as do 'sit-down restaurants.'

I don't go to snooty places, but also not to fast-food "restaurants".
But I'm not arguing that they have their place, since they can be
busy.

On Monday, January 27, 2020 at 2:17:07 PM UTC-10, wrote:
> On Monday, January 27, 2020 at 7:25:39 AM UTC-6, Gary wrote:
> >
> > " wrote:
> >
> > > Tomorrow's dinner will be at a Tex-Mex restaurant about 30 miles away..
> > > I was invited to a former co-worker's 45 year anniversary party and I
> > > never refuse a free meal. (HUGE grin!) Some other former co-workers
> > > who have moved on to other companies or retired will be there as well
> > > as three former bosses.
> >
> > That sounds like a nice dinner, reunion and well worth the drive.
> > Hope it turned out as good as it sounds.
> >
> I THOROUGHLY enjoyed seeing and chatting with all my former co-workers.
> But that restaurant is on my list to never eat at again. Everything was
> just soooooooo bland; honestly, Taco Bell has them beat hands down. Just
> blah, blah, blah.

I had some bland food yesterday. I don't know if it was at a restaurant because we were seated outside the restaurant. I had the Laotian spicy pizza and was surprised at how mild it was. My son and his girlfriend had a Fisherman's pie and a lamb Wellington. It was all okay but not very exciting.

https://www.amazon.com/photos/shared...qqXMvXEfZmey56

On Mon, 27 Jan 2020 23:33:05 -0800 (PST), dsi1
> wrote:

>On Monday, January 27, 2020 at 2:17:07 PM UTC-10, wrote:
>> On Monday, January 27, 2020 at 7:25:39 AM UTC-6, Gary wrote:
>> >
>> > " wrote:
>> >
>> > > Tomorrow's dinner will be at a Tex-Mex restaurant about 30 miles away.
>> > > I was invited to a former co-worker's 45 year anniversary party and I
>> > > never refuse a free meal. (HUGE grin!) Some other former co-workers
>> > > who have moved on to other companies or retired will be there as well
>> > > as three former bosses.
>> >
>> > That sounds like a nice dinner, reunion and well worth the drive.
>> > Hope it turned out as good as it sounds.
>> >
>> I THOROUGHLY enjoyed seeing and chatting with all my former co-workers.
>> But that restaurant is on my list to never eat at again. Everything was
>> just soooooooo bland; honestly, Taco Bell has them beat hands down. Just
>> blah, blah, blah.
>
>I had some bland food yesterday. I don't know if it was at a restaurant because we were seated outside the restaurant. I had the Laotian spicy pizza and was surprised at how mild it was.

When given the choice, I always ask for medium spicy. Safety first.
Unfortunately, it always turns out mild. But I bet that if I ask for
very spicy, it will be a killer that only Indonesians can eat.

"U.S. Janet B." wrote:
>
> Just the standard one. Ground beef, cooked rice, I chop the tops that
> I removed and use them, chopped onion, some chopped fresh tomato if
> you have them, otherwise some chopped canned tomato, chopped fresh
> basil or dried, salt and pepper. I top the peppers with straight
> tomato sauce that has been seasoned with a little olive oil, oregano,
> basil, salt and pepper.

Thanks for that. Always interested to see how others make it.
Mine is basically the some other than that tomato sauce that
you put on top goes into the mix of stuffing here.
I've always topped mine with a generous amount of
mozzarella cheese to melt.

Bruce wrote:
>
> On Mon, 27 Jan 2020 18:25:07 -0800 (PST), "
> > wrote:
>
> >On Monday, January 27, 2020 at 6:39:07 PM UTC-6, Bruce wrote:
> >>
> >> A Taco Bell is a restaurant? Those little cultural differences...
> >>
> >Sit down, I have some bad news for you. Taco Bell is a fast food joint.
>
> So it's not a restaurant.

There are many shades of gray between black and white.

wrote:
> That might actually sound great out on the grill or longer in a smoker, but I dunno. When you're dealing with rice, it might dry out some in the process.

Never tried it but might someday...tempting...is to blacken the
green peppers (on a grill or I just do it with tongs over
a gas flame). Then cut it open, stuff it and finish in the oven.

I blacken green peppers often over the flame but have never
used it for a stuffed pepper. Again..I'll try it someday.

On Tue, 28 Jan 2020 10:21:35 -0500, Gary > wrote:

>Bruce wrote:
>>
>> I wouldn't call a cardboard box under a bridge a
>> hotel.
>
>A homeless person would.

Just like culinarily homeless people would call a fast food joint a
restaurant.

On Tue, 28 Jan 2020 10:21:26 -0500, Gary > wrote:

>Bruce wrote:
>>
>> On Mon, 27 Jan 2020 18:25:07 -0800 (PST), "
>> > wrote:
>>
>> >On Monday, January 27, 2020 at 6:39:07 PM UTC-6, Bruce wrote:
>> >>
>> >> A Taco Bell is a restaurant? Those little cultural differences...
>> >>
>> >Sit down, I have some bad news for you. Taco Bell is a fast food joint.
>>
>> So it's not a restaurant.
>
>There are many shades of gray between black and white.

If someone said to me "Let's go to a restaurant" and turned out they
meant a McDonalds, I'd think they were a feral from the sticks.

On Tuesday, January 28, 2020 at 10:49:53 AM UTC-5, Bruce wrote:
> On Tue, 28 Jan 2020 10:21:26 -0500, Gary > wrote:
>
> >Bruce wrote:
> >>
> >> On Mon, 27 Jan 2020 18:25:07 -0800 (PST), "
> >> > wrote:
> >>
> >> >On Monday, January 27, 2020 at 6:39:07 PM UTC-6, Bruce wrote:
> >> >>
> >> >> A Taco Bell is a restaurant? Those little cultural differences...
> >> >>
> >> >Sit down, I have some bad news for you. Taco Bell is a fast food joint.
> >>
> >> So it's not a restaurant.
> >
> >There are many shades of gray between black and white.
>
> If someone said to me "Let's go to a restaurant" and turned out they
> meant a McDonalds, I'd think they were a feral from the sticks.

Yet the Health Department includes inspections of McDonald's among
their restaurant inspections.

Cindy Hamilton

On Tue, 28 Jan 2020 09:07:00 -0500, Gary > wrote:

>"U.S. Janet B." wrote:
>>
>> Just the standard one. Ground beef, cooked rice, I chop the tops that
>> I removed and use them, chopped onion, some chopped fresh tomato if
>> you have them, otherwise some chopped canned tomato, chopped fresh
>> basil or dried, salt and pepper. I top the peppers with straight
>> tomato sauce that has been seasoned with a little olive oil, oregano,
>> basil, salt and pepper.
>
>Thanks for that. Always interested to see how others make it.
>Mine is basically the some other than that tomato sauce that
>you put on top goes into the mix of stuffing here.
>I've always topped mine with a generous amount of
>mozzarella cheese to melt.

I slice the peppers in half lengthwise, I get two puffed steppers from
each. I prefer stuffing with pork sausage. no rice, rice is just a
cheap filler to stretch your used mystery meat.

On Tue, 28 Jan 2020 07:58:27 -0800 (PST), Cindy Hamilton
> wrote:

>On Tuesday, January 28, 2020 at 10:49:53 AM UTC-5, Bruce wrote:
>> On Tue, 28 Jan 2020 10:21:26 -0500, Gary > wrote:
>>
>> >Bruce wrote:
>> >>
>> >> On Mon, 27 Jan 2020 18:25:07 -0800 (PST), "
>> >> > wrote:
>> >>
>> >> >On Monday, January 27, 2020 at 6:39:07 PM UTC-6, Bruce wrote:
>> >> >>
>> >> >> A Taco Bell is a restaurant? Those little cultural differences...
>> >> >>
>> >> >Sit down, I have some bad news for you. Taco Bell is a fast food joint.
>> >>
>> >> So it's not a restaurant.
>> >
>> >There are many shades of gray between black and white.
>>
>> If someone said to me "Let's go to a restaurant" and turned out they
>> meant a McDonalds, I'd think they were a feral from the sticks.
>
>Yet the Health Department includes inspections of McDonald's among
>their restaurant inspections.

Nevertheless.

On Tuesday, January 28, 2020 at 5:49:53 AM UTC-10, Bruce wrote:
> On Tue, 28 Jan 2020 10:21:26 -0500, Gary > wrote:
>
> >Bruce wrote:
> >>
> >> On Mon, 27 Jan 2020 18:25:07 -0800 (PST), "
> >> > wrote:
> >>
> >> >On Monday, January 27, 2020 at 6:39:07 PM UTC-6, Bruce wrote:
> >> >>
> >> >> A Taco Bell is a restaurant? Those little cultural differences...
> >> >>
> >> >Sit down, I have some bad news for you. Taco Bell is a fast food joint.
> >>
> >> So it's not a restaurant.
> >
> >There are many shades of gray between black and white.
>
> If someone said to me "Let's go to a restaurant" and turned out they
> meant a McDonalds, I'd think they were a feral from the sticks.

I've never come across anybody that said, "Let's go to a restaurant." Foreign people are sure different.

On Tuesday, January 28, 2020 at 5:58:31 AM UTC-10, Cindy Hamilton wrote:
> On Tuesday, January 28, 2020 at 10:49:53 AM UTC-5, Bruce wrote:
> > On Tue, 28 Jan 2020 10:21:26 -0500, Gary > wrote:
> >
> > >Bruce wrote:
> > >>
> > >> On Mon, 27 Jan 2020 18:25:07 -0800 (PST), "
> > >> > wrote:
> > >>
> > >> >On Monday, January 27, 2020 at 6:39:07 PM UTC-6, Bruce wrote:
> > >> >>
> > >> >> A Taco Bell is a restaurant? Those little cultural differences...
> > >> >>
> > >> >Sit down, I have some bad news for you. Taco Bell is a fast food joint.
> > >>
> > >> So it's not a restaurant.
> > >
> > >There are many shades of gray between black and white.
> >
> > If someone said to me "Let's go to a restaurant" and turned out they
> > meant a McDonalds, I'd think they were a feral from the sticks.
>
> Yet the Health Department includes inspections of McDonald's among
> their restaurant inspections.
>
> Cindy Hamilton

The Taco Bell in our town has a problem with algae or mold in the soft drinks. The good news is that refills are free! McDonald's OTOH, keeps their soft drink machines pretty clean.

On Tuesday, January 28, 2020 at 11:52:13 AM UTC-5, dsi1 wrote:
> On Tuesday, January 28, 2020 at 5:58:31 AM UTC-10, Cindy Hamilton wrote:
> > On Tuesday, January 28, 2020 at 10:49:53 AM UTC-5, Bruce wrote:
> > > On Tue, 28 Jan 2020 10:21:26 -0500, Gary > wrote:
> > >
> > > >Bruce wrote:
> > > >>
> > > >> On Mon, 27 Jan 2020 18:25:07 -0800 (PST), "
> > > >> > wrote:
> > > >>
> > > >> >On Monday, January 27, 2020 at 6:39:07 PM UTC-6, Bruce wrote:
> > > >> >>
> > > >> >> A Taco Bell is a restaurant? Those little cultural differences...
> > > >> >>
> > > >> >Sit down, I have some bad news for you. Taco Bell is a fast food joint.
> > > >>
> > > >> So it's not a restaurant.
> > > >
> > > >There are many shades of gray between black and white.
> > >
> > > If someone said to me "Let's go to a restaurant" and turned out they
> > > meant a McDonalds, I'd think they were a feral from the sticks.
> >
> > Yet the Health Department includes inspections of McDonald's among
> > their restaurant inspections.
> >
> > Cindy Hamilton
>
> The Taco Bell in our town has a problem with algae or mold in the soft drinks. The good news is that refills are free!

"The food here is terrible!"
"And the portions are so small..."

Cindy Hamilton

On Tue, 28 Jan 2020 06:45:18 -0800 (PST),
wrote:

>On Monday, January 27, 2020 at 10:59:25 AM UTC-5, U.S. Janet B. wrote:
>> On Mon, 27 Jan 2020 08:27:03 -0500, Gary > wrote:
>>
>> >"U.S. Janet B." wrote:
>> >> We're having stuffed peppers tonight. There will be leftovers on
>> >> purpose as I like SP cold for breakfast
>> >
>> >One of my favorite meals.
>> >I'd be interested in hearing your filling recipe if you care
>> >to share it here.
>> >
>> >My daughter visited on my birthday last June. Last thing
>> >she did was make 4 large ones. Cleaned up the kitchen then
>> >prepared to head home. She refused to stay and eat, she
>> >made them JUST for my birthday present. Many very good eats!
>>
>> Just the standard one. Ground beef, cooked rice, I chop the tops that
>> I removed and use them, chopped onion, some chopped fresh tomato if
>> you have them, otherwise some chopped canned tomato, chopped fresh
>> basil or dried, salt and pepper. I top the peppers with straight
>> tomato sauce that has been seasoned with a little olive oil, oregano,
>> basil, salt and pepper.
>> Janet US
>
>That might actually sound great out on the grill or longer in a smoker, but I dunno. When you're dealing with rice, it might dry out some in the process.

If doing in a smoker, I would put the peppers in a pan, pour over the
sauce and put pan in smoker. The sides of the pepper would keep the
rice from drying . The sauce over top would moisten the rice and
peppers. You would have to blanch the peppers really tender before
stuffing them because the smoker wouldn't cook them enough before
everything got dry. But, otherwise, that would probably be a very
nice taste. The tiny peppers smoked would make a nice appetizer if
done on the grill.
Thanks for the idea
Janet US

On 1/28/2020 10:58 AM, Cindy Hamilton wrote:
> On Tuesday, January 28, 2020 at 10:49:53 AM UTC-5, Bruce wrote:
>> On Tue, 28 Jan 2020 10:21:26 -0500, Gary > wrote:
>>
>>> Bruce wrote:
>>>>
>>>> On Mon, 27 Jan 2020 18:25:07 -0800 (PST), "
>>>> > wrote:
>>>>
>>>>> On Monday, January 27, 2020 at 6:39:07 PM UTC-6, Bruce wrote:
>>>>>>
>>>>>> A Taco Bell is a restaurant? Those little cultural differences...
>>>>>>
>>>>> Sit down, I have some bad news for you. Taco Bell is a fast food joint.
>>>>
>>>> So it's not a restaurant.
>>>
>>> There are many shades of gray between black and white.
>>
>> If someone said to me "Let's go to a restaurant" and turned out they
>> meant a McDonalds, I'd think they were a feral from the sticks.
>
> Yet the Health Department includes inspections of McDonald's among
> their restaurant inspections.
>
> Cindy Hamilton
>
Technically yes, they are classified as a restaurant. Our local paper
publishes the inspection reports. The chain fast food places always
have better scores than many of the locals. Say what you want about the
quality of the food, they do have standards and adhere to them well.

On Wed, 29 Jan 2020 02:49:48 +1100, Bruce >
wrote:

>On Tue, 28 Jan 2020 10:21:26 -0500, Gary > wrote:
>
>>Bruce wrote:
>>>
>>> On Mon, 27 Jan 2020 18:25:07 -0800 (PST), "
>>> > wrote:
>>>
>>> >On Monday, January 27, 2020 at 6:39:07 PM UTC-6, Bruce wrote:
>>> >>
>>> >> A Taco Bell is a restaurant? Those little cultural differences...
>>> >>
>>> >Sit down, I have some bad news for you. Taco Bell is a fast food joint.
>>>
>>> So it's not a restaurant.
>>
>>There are many shades of gray between black and white.
>
>If someone said to me "Let's go to a restaurant" and turned out they
>meant a McDonalds, I'd think they were a feral from the sticks.

Did you ever see the movie "Demolition Man?" In it, the entire world
has become genteel by law, In the movie, going to a restaurant meant
going to Taco Bell. There were no other eating establishments left in
the world order. That just cracked me up. You got all dressed up to
go to Taco Bell )
I'm a Sandra Bullock fan.
Janet US