.....to visit me and he's tearing the house apart (good thing cuz Imma
lazy ol' geezer).

Anyhow, I got a new 4 qt Crock-Pot and a 3-1/2 lb pork loin to cook
innit. Plan to make pull-pork sliders with (w/ King Hawaiian slider
buns). Any suggestions on how to make pull-pork or jes follow the
intructions (recipe) that came with the pot?

Recommend any good crock-pot recipe sites?

nb

On 17 Jun 2020 13:15:26 GMT, notbob > wrote:

>....to visit me and he's tearing the house apart (good thing cuz Imma
>lazy ol' geezer).
>
>Anyhow, I got a new 4 qt Crock-Pot and a 3-1/2 lb pork loin to cook
>innit. Plan to make pull-pork sliders with (w/ King Hawaiian slider
>buns). Any suggestions on how to make pull-pork or jes follow the
>intructions (recipe) that came with the pot?
>
>Recommend any good crock-pot recipe sites?
>
>nb
crock pot recipe is probably good. Those kind of recipes usually
appeal to everyone and are generally easy to do. Have fun.
Janet US

On 2020-06-17, U.S Janet B > wrote:

> appeal to everyone and are generally easy to do. Have fun.

Thanks, Janet.

nb

On Wednesday, June 17, 2020 at 8:31:38 AM UTC-5, U.S. Janet B. wrote:
>
> crock pot recipe is probably good. Those kind of recipes usually
> appeal to everyone and are generally easy to do. Have fun.
> Janet US
>
The meat will be very, very tender, too.

On 6/17/2020 9:15 AM, notbob wrote:
> ....to visit me and he's tearing the house apart (good thing cuz Imma
> lazy ol' geezer).
>
> Anyhow, I got a new 4 qt Crock-Pot and a 3-1/2 lb pork loin to cook
> innit. Plan to make pull-pork sliders with (w/ King Hawaiian slider
> buns). Any suggestions on how to make pull-pork or jes follow the
> intructions (recipe) that came with the pot?
>
> Recommend any good crock-pot recipe sites?
>
> nb
>
Loin is very lean to make pulled pork. I'd use a butt or picnic and
roast the loin.

On Wednesday, June 17, 2020 at 10:32:16 AM UTC-5, Ed Pawlowski wrote:
>
> Loin is very lean to make pulled pork. I'd use a butt or picnic and
> roast the loin.
>
Remember several weeks ago I said I had a pork loin in the freezer I'd give
away to the first one to show up at my door? Well, a few weeks ago I dug it
out and let it thaw then sliced it into ¾ inch thick slices. Those went into
a HOT skillet to brown on both sides then I added mushrooms and the dreaded
can of diluted cream of mushroom soup. Simmered all very slowly for about
an hour.

Served with fried corn and green beans. Heavenly!

On 2020-06-17 11:32 a.m., Ed Pawlowski wrote:
> On 6/17/2020 9:15 AM, notbob wrote:
>> ....to visit me and he's tearing the house apart (good thing cuz Imma
>> lazy ol' geezer).
>>
>> Anyhow, I got a new 4 qt Crock-Pot and a 3-1/2 lb pork loin to cook
>> innit.Â* Plan to make pull-pork sliders with (w/ King Hawaiian slider
>> buns).Â* Any suggestions on how to make pull-pork or jes follow the
>> intructions (recipe) that came with the pot?
>>
>> Recommend any good crock-pot recipe sites?Â*
>>
>> nb
>>
> Loin is very lean to make pulled pork.Â* I'd use a butt or picnic and
> roast the loin.

I have always used butt, but.... as cheap as it is per pound, it ain't
cheap. Between the bone, the skin and the huge wads of fat, there is a
lot of waste. I guess what is important is that it turns out so well.

On 2020-06-17, Ed Pawlowski > wrote:

> Loin is very lean to make pulled pork. I'd use a butt or picnic and
> roast the loin.

Yes, I know, Ed. But, I following Crock-Pot's intructions to the T.

Even then, I didn't remove ALL the fat cap as instructed). Left a
little fer flavor.

nb

On Wednesday, June 17, 2020 at 1:26:00 PM UTC-7, notbob wrote:
> On 2020-06-17, Ed Pawlowski > wrote:
>
> > Loin is very lean to make pulled pork. I'd use a butt or picnic and
> > roast the loin.
>
> Yes, I know, Ed. But, I following Crock-Pot's intructions to the T.
>
> Even then, I didn't remove ALL the fat cap as instructed). Left a
> little fer flavor.
>
> nb

I'm probably late to this party. But here's my favorite recipe to do a crock pot pork butt. I use it for a lot of different things.



About a 3-4 lb pork butt - bone in is fine or not
4-5 slices of bacon
5-6 large cloves of garlic, chopped
1 1/2 T. Black Hawaiian Lava Salt
2 T. Liquid Smoke

Cut the raw bacon pieces in half and line the bottom of the crock pot with them.

Chop the garlic and sprinkle over the bacon.

This is a very fatty cut of pork so you will have lots of good fat in the finished product. Or trim off as much fat as you prefer.

Poke holes in the pork butt and rub it well with the Black Hawaiian salt.

Place the pork butt fat side down (trim as much fat as you like, your preference) on top of the bacon and garlic.

Sprinkle the Liquid Smoke over the pork butt.

Do not add any other liquid to the pot. Â*You want the pork to roast in the crock pot, not braise. Â* It puts out enough of it's own juices.

I cooked mine 10 hours on low because that's how long I was out of the house at work, etc.

You can vary your cooking time and cook in the crockpot on either hi or low depending on how much time you have. Â*Probably start out on hi and go to low after 4 hours. Â*You want it to be fall apart tender.

Pull the pork apart and stir around in the crock pot to mix all the juices and bacon and garlic around in the pork.

This pulled pork can be used in a myriad of ways€¦

I like to serve it initially with cole slaw and potato salad like a good ol pulled pork dinner.
Then I use it for carnitas or tacos or burritos etc.
You can mix the pulled pork with bbq sauce and serve as pulled pork sandwiches, etc.

ImStillMags wrote:
> On Wednesday, June 17, 2020 at 1:26:00 PM UTC-7, notbob wrote:
>> On 2020-06-17, Ed Pawlowski > wrote:
>>
>>> Loin is very lean to make pulled pork. I'd use a butt or picnic and
>>> roast the loin.
>>
>> Yes, I know, Ed. But, I following Crock-Pot's intructions to the T.
>>
>> Even then, I didn't remove ALL the fat cap as instructed). Left a
>> little fer flavor.
>>
>> nb
>
> I'm probably late to this party. But here's my favorite recipe to do a crock pot pork butt. I use it for a lot of different things.
>
>
>
> About a 3-4 lb pork butt - bone in is fine or not
> 4-5 slices of bacon
> 5-6 large cloves of garlic, chopped
> 1 1/2 T. Black Hawaiian Lava Salt
> 2 T. Liquid Smoke
>
> Cut the raw bacon pieces in half and line the bottom of the crock pot with them.
>
> Chop the garlic and sprinkle over the bacon.
>
> This is a very fatty cut of pork so you will have lots of good fat in the finished product. Or trim off as much fat as you prefer.
>
> Poke holes in the pork butt and rub it well with the Black Hawaiian salt.
>
> Place the pork butt fat side down (trim as much fat as you like, your preference) on top of the bacon and garlic.
>
> Sprinkle the Liquid Smoke over the pork butt.
>
> Do not add any other liquid to the pot. ÂÂ*You want the pork to roast in the crock pot, not braise. ÂÂ* It puts out enough of it's own juices.
>
> I cooked mine 10 hours on low because that's how long I was out of the house at work, etc.
>
> You can vary your cooking time and cook in the crockpot on either hi or low depending on how much time you have. ÂÂ*Probably start out on hi and go to low after 4 hours. ÂÂ*You want it to be fall apart tender.
>
> Pull the pork apart and stir around in the crock pot to mix all the juices and bacon and garlic around in the pork.
>
> This pulled pork can be used in a myriad of ways€¦
>
> I like to serve it initially with cole slaw and potato salad like a good ol pulled pork dinner.
> Then I use it for carnitas or tacos or burritos etc.
> You can mix the pulled pork with bbq sauce and serve as pulled pork sandwiches, etc.
>
>
>


2 tablespoons of liquid smoke? I bet it tastes like an old
stovepipe from a wood burning heater.

I like just enough smoke flavor to taste it's there, but I reckon
some folks do like a stronger smoke flavor.

On Wednesday, June 17, 2020 at 6:21:39 PM UTC-7, Hank Rogers wrote:
> ImStillMags wrote:
> > On Wednesday, June 17, 2020 at 1:26:00 PM UTC-7, notbob wrote:
> >> On 2020-06-17, Ed Pawlowski > wrote:
> >>
> >>> Loin is very lean to make pulled pork. I'd use a butt or picnic and
> >>> roast the loin.
> >>
> >> Yes, I know, Ed. But, I following Crock-Pot's intructions to the T.
> >>
> >> Even then, I didn't remove ALL the fat cap as instructed). Left a
> >> little fer flavor.
> >>
> >> nb
> >
> > I'm probably late to this party. But here's my favorite recipe to do a crock pot pork butt. I use it for a lot of different things.
> >
> >
> >
> > About a 3-4 lb pork butt - bone in is fine or not
> > 4-5 slices of bacon
> > 5-6 large cloves of garlic, chopped
> > 1 1/2 T. Black Hawaiian Lava Salt
> > 2 T. Liquid Smoke
> >
> > Cut the raw bacon pieces in half and line the bottom of the crock pot with them.
> >
> > Chop the garlic and sprinkle over the bacon.
> >
> > This is a very fatty cut of pork so you will have lots of good fat in the finished product. Or trim off as much fat as you prefer.
> >
> > Poke holes in the pork butt and rub it well with the Black Hawaiian salt.

On Wednesday, June 17, 2020 at 3:25:03 PM UTC-10, ImStillMags wrote:
> On Wednesday, June 17, 2020 at 6:21:39 PM UTC-7, Hank Rogers wrote:
> > ImStillMags wrote:
> > > On Wednesday, June 17, 2020 at 1:26:00 PM UTC-7, notbob wrote:
> > >> On 2020-06-17, Ed Pawlowski > wrote:
> > >>
> > >>> Loin is very lean to make pulled pork. I'd use a butt or picnic and
> > >>> roast the loin.
> > >>
> > >> Yes, I know, Ed. But, I following Crock-Pot's intructions to the T.
> > >>
> > >> Even then, I didn't remove ALL the fat cap as instructed). Left a
> > >> little fer flavor.
> > >>
> > >> nb
> > >
> > > I'm probably late to this party. But here's my favorite recipe to do a crock pot pork butt. I use it for a lot of different things.
> > >
> > >
> > >
> > > About a 3-4 lb pork butt - bone in is fine or not
> > > 4-5 slices of bacon
> > > 5-6 large cloves of garlic, chopped
> > > 1 1/2 T. Black Hawaiian Lava Salt
> > > 2 T. Liquid Smoke
> > >
> > > Cut the raw bacon pieces in half and line the bottom of the crock pot with them.
> > >
> > > Chop the garlic and sprinkle over the bacon.
> > >
> > > This is a very fatty cut of pork so you will have lots of good fat in the finished product. Or trim off as much fat as you prefer.
> > >
> > > Poke holes in the pork butt and rub it well with the Black Hawaiian salt.
> > >
> > > Place the pork butt fat side down (trim as much fat as you like, your preference) on top of the bacon and garlic.
> > >
> > > Sprinkle the Liquid Smoke over the pork butt.
> > >
> > > Do not add any other liquid to the pot. ÂÂ*You want the pork to roast in the crock pot, not braise. ÂÂ* It puts out enough of it's own juices.
> > >
> > > I cooked mine 10 hours on low because that's how long I was out of the house at work, etc.
> > >
> > > You can vary your cooking time and cook in the crockpot on either hi or low depending on how much time you have. ÂÂ*Probably start out on hi and go to low after 4 hours. ÂÂ*You want it to be fall apart tender.
> > >
> > > Pull the pork apart and stir around in the crock pot to mix all the juices and bacon and garlic around in the pork.
> > >
> > > This pulled pork can be used in a myriad of ways€¦
> > >
> > > I like to serve it initially with cole slaw and potato salad like a good ol pulled pork dinner.
> > > Then I use it for carnitas or tacos or burritos etc.
> > > You can mix the pulled pork with bbq sauce and serve as pulled pork sandwiches, etc.
> > >
> > >
> > >
> >
> >
> > 2 tablespoons of liquid smoke? I bet it tastes like an old
> > stovepipe from a wood burning heater.
> >
> > I like just enough smoke flavor to taste it's there, but I reckon
> > some folks do like a stronger smoke flavor.
>
>
>
> actually, it doesn't take on as much smoke flavor as you would think. The first time I made it I thought 2 T was too much as well. The next time I used the 2 T and it was just right.

The people on this rock need Liquid Smoke because it's an important ingredient of oven kalua pork. I've been making it since I was in high school. Mostly, I use a couple of teaspoons or less. I nearly shit when I read the rfc post in the link below from way back in the day.

I'm not saying that it would be awful or anything. I do admit to being too timid to even imagine using 1/4 cup of the stuff. OTOH, Liquid Smoke is way too expensive to be spreading it all around town in such a promiscuous manner. OTOH, I should just pick up a gallon of the stuff from the restaurant supply company and go hog wild. I suppose I should try it at least once before I die - just so I'll know.

https://groups.google.com/d/msg/rec....4/yE3tMfsoiPsJ

ImStillMags wrote:
> On Wednesday, June 17, 2020 at 6:21:39 PM UTC-7, Hank Rogers wrote:
>> ImStillMags wrote:
>>> On Wednesday, June 17, 2020 at 1:26:00 PM UTC-7, notbob wrote:
>>>> On 2020-06-17, Ed Pawlowski > wrote:
>>>>
>>>>> Loin is very lean to make pulled pork. I'd use a butt or picnic and
>>>>> roast the loin.
>>>>
>>>> Yes, I know, Ed. But, I following Crock-Pot's intructions to the T.
>>>>
>>>> Even then, I didn't remove ALL the fat cap as instructed). Left a
>>>> little fer flavor.
>>>>
>>>> nb
>>>
>>> I'm probably late to this party. But here's my favorite recipe to do a crock pot pork butt. I use it for a lot of different things.
>>>
>>>
>>>
>>> About a 3-4 lb pork butt - bone in is fine or not
>>> 4-5 slices of bacon
>>> 5-6 large cloves of garlic, chopped
>>> 1 1/2 T. Black Hawaiian Lava Salt
>>> 2 T. Liquid Smoke
>>>
>>> Cut the raw bacon pieces in half and line the bottom of the crock pot with them.
>>>
>>> Chop the garlic and sprinkle over the bacon.
>>>
>>> This is a very fatty cut of pork so you will have lots of good fat in the finished product. Or trim off as much fat as you prefer.
>>>
>>> Poke holes in the pork butt and rub it well with the Black Hawaiian salt.
>>>
>>> Place the pork butt fat side down (trim as much fat as you like, your preference) on top of the bacon and garlic.
>>>
>>> Sprinkle the Liquid Smoke over the pork butt.
>>>
>>> Do not add any other liquid to the pot. ÀšÃ‚Â*You want the pork to roast in the crock pot, not braise. ÀšÃ‚Â* It puts out enough of it's own juices.
>>>
>>> I cooked mine 10 hours on low because that's how long I was out of the house at work, etc.
>>>
>>> You can vary your cooking time and cook in the crockpot on either hi or low depending on how much time you have. ÀšÃ‚Â*Probably start out on hi and go to low after 4 hours. ÀšÃ‚Â*You want it to be fall apart tender.
>>>
>>> Pull the pork apart and stir around in the crock pot to mix all the juices and bacon and garlic around in the pork.
>>>
>>> This pulled pork can be used in a myriad of ways€¦
>>>
>>> I like to serve it initially with cole slaw and potato salad like a good ol pulled pork dinner.
>>> Then I use it for carnitas or tacos or burritos etc.
>>> You can mix the pulled pork with bbq sauce and serve as pulled pork sandwiches, etc.
>>>
>>>
>>>
>>
>>
>> 2 tablespoons of liquid smoke? I bet it tastes like an old
>> stovepipe from a wood burning heater.
>>
>> I like just enough smoke flavor to taste it's there, but I reckon
>> some folks do like a stronger smoke flavor.
>
>
>
> actually, it doesn't take on as much smoke flavor as you would think. The first time I made it I thought 2 T was too much as well. The next time I used the 2 T and it was just right.
>

Maybe I'm thinking of something else ... I have some colgin's
brand. It comes in a little 4 oz. (8TBSP) bottle, and it's pretty
strong. I have mesquite and hickory. I've used another brand in the
past, but can't remember the name now.

What brand/kind are you using?

On 6/17/2020 9:21 PM, Hank Rogers wrote:
> ImStillMags wrote:
>> On Wednesday, June 17, 2020 at 1:26:00 PM UTC-7, notbob wrote:
>>> On 2020-06-17, Ed Pawlowski > wrote:
>>>
>>>> Loin is very lean to make pulled pork.Â* I'd use a butt or picnic and
>>>> roast the loin.
>>>
>>> Yes, I know, Ed.Â* But, I following Crock-Pot's intructions to the T.
>>>
>>> Even then, I didn't remove ALL the fat cap as instructed).Â* Left a
>>> little fer flavor.Â*
>>>
>>> nb
>>
>> I'm probably late to this party.Â* But here's my favorite recipe to do
>> a crock pot pork butt.Â* I use it for a lot of different things.
>>
>>
>>
>> About a 3-4 lb pork butt - bone in is fine or not
>> 4-5 slices of bacon
>> 5-6 large cloves of garlic, chopped
>> 1 1/2 T. Black Hawaiian Lava Salt
>> 2 T. Liquid Smoke
>>
>> Cut the raw bacon pieces in half and line the bottom of the crock pot
>> with them.
>>
>> Chop the garlic and sprinkle over the bacon.
>>
>> This is a very fatty cut of pork so you will have lots of goodÂ* fat in
>> the finished product.Â* Or trim off as much fat as you prefer.
>>
>> Poke holes in the pork butt and rub it well with the Black Hawaiian salt.
>>
>> Place the pork butt fat side down (trim as much fat as you like, your
>> preference) on top of the bacon and garlic.
>>
>> Sprinkle the Liquid Smoke over the pork butt.
>>
>> Do not add any other liquid to the pot. ÂÂ*You want the pork to roast
>> in the crock pot, not braise. ÂÂ* It puts out enough of it's own juices.
>>
>> I cooked mine 10 hours on low because that's how long I was out of the
>> house at work, etc.
>>
>> You can vary your cooking time and cook in the crockpot on either hi
>> or low depending on how much time you have. ÂÂ*Probably start out on hi
>> and go to low after 4 hours. ÂÂ*You want it to be fall apart tender.
>>
>> Pull the pork apart and stir around in the crock pot to mix all the
>> juices and bacon and garlic around in the pork.
>>
>> This pulled pork can be used in a myriad of ways€¦
>>
>> I like to serve it initially with cole slaw and potato salad like a
>> good ol pulled pork dinner.
>> Then I use it for carnitas or tacos or burritos etc.
>> You can mix the pulled pork with bbq sauce and serve as pulled pork
>> sandwiches, etc.
>>
>>
>>
>
>
> 2 tablespoons of liquid smoke? I bet it tastes like an old stovepipe
> from a wood burning heater.
>
> I like just enough smoke flavor to taste it's there, but I reckon some
> folks do like a stronger smoke flavor.
>
>
>
>
>
You really have to be careful with the liquid. I've used it a couple of
times where it gave that hint of smoke but it is very easy to ruin
something.

Ed Pawlowski wrote:
> On 6/17/2020 9:21 PM, Hank Rogers wrote:
>> ImStillMags wrote:
>>> On Wednesday, June 17, 2020 at 1:26:00 PM UTC-7, notbob wrote:
>>>> On 2020-06-17, Ed Pawlowski > wrote:
>>>>
>>>>> Loin is very lean to make pulled pork.ÂÂ* I'd use a butt or
>>>>> picnic and
>>>>> roast the loin.
>>>>
>>>> Yes, I know, Ed.ÂÂ* But, I following Crock-Pot's intructions to
>>>> the T.
>>>>
>>>> Even then, I didn't remove ALL the fat cap as instructed).Â
>>>> Left a
>>>> little fer flavor.ÂÂ*
>>>>
>>>> nb
>>>
>>> I'm probably late to this party.ÂÂ* But here's my favorite recipe
>>> to do a crock pot pork butt.ÂÂ* I use it for a lot of different
>>> things.
>>>
>>>
>>>
>>> About a 3-4 lb pork butt - bone in is fine or not
>>> 4-5 slices of bacon
>>> 5-6 large cloves of garlic, chopped
>>> 1 1/2 T. Black Hawaiian Lava Salt
>>> 2 T. Liquid Smoke
>>>
>>> Cut the raw bacon pieces in half and line the bottom of the
>>> crock pot with them.
>>>
>>> Chop the garlic and sprinkle over the bacon.
>>>
>>> This is a very fatty cut of pork so you will have lots of goodÂ
>>> fat in the finished product.ÂÂ* Or trim off as much fat as you
>>> prefer.
>>>
>>> Poke holes in the pork butt and rub it well with the Black
>>> Hawaiian salt.
>>>
>>> Place the pork butt fat side down (trim as much fat as you like,
>>> your preference) on top of the bacon and garlic.
>>>
>>> Sprinkle the Liquid Smoke over the pork butt.
>>>
>>> Do not add any other liquid to the pot. ÀšÃ‚Â*You want the pork to
>>> roast in the crock pot, not braise. ÀšÃ‚Â* It puts out enough of
>>> it's own juices.
>>>
>>> I cooked mine 10 hours on low because that's how long I was out
>>> of the house at work, etc.
>>>
>>> You can vary your cooking time and cook in the crockpot on
>>> either hi or low depending on how much time you have.
>>> ÀšÃ‚Â*Probably start out on hi and go to low after 4 hours.
>>> ÀšÃ‚Â*You want it to be fall apart tender.
>>>
>>> Pull the pork apart and stir around in the crock pot to mix all
>>> the juices and bacon and garlic around in the pork.
>>>
>>> This pulled pork can be used in a myriad of ways€¦
>>>
>>> I like to serve it initially with cole slaw and potato salad
>>> like a good ol pulled pork dinner.
>>> Then I use it for carnitas or tacos or burritos etc.
>>> You can mix the pulled pork with bbq sauce and serve as pulled
>>> pork sandwiches, etc.
>>>
>>>
>>>
>>
>>
>> 2 tablespoons of liquid smoke? I bet it tastes like an old
>> stovepipe from a wood burning heater.
>>
>> I like just enough smoke flavor to taste it's there, but I reckon
>> some folks do like a stronger smoke flavor.
>>
>>
>>
>>
>>
> You really have to be careful with the liquid.Â* I've used it a
> couple of times where it gave that hint of smoke but it is very
> easy to ruin something.

I know. When I first started using it, I ruined a couple of things
before I started throttling it way, way back.

But maybe some like a very strong smoke flavor. Like you, I want
just enough to know it's there.

If you use too little, maybe you don't get all the taste you were
shooting for, but at least the food isn't ruined and inedible.

On Wed, 17 Jun 2020 18:50:07 -0700 (PDT), dsi1
> wrote:

>On Wednesday, June 17, 2020 at 3:25:03 PM UTC-10, ImStillMags wrote:
>> On Wednesday, June 17, 2020 at 6:21:39 PM UTC-7, Hank Rogers wrote:

>> > 2 tablespoons of liquid smoke? I bet it tastes like an old
>> > stovepipe from a wood burning heater.
>> >
>> > I like just enough smoke flavor to taste it's there, but I reckon
>> > some folks do like a stronger smoke flavor.
>>
>> actually, it doesn't take on as much smoke flavor as you would think. The first time I made it I thought 2 T was too much as well. The next time I used the 2 T and it was just right.
>
>The people on this rock need Liquid Smoke because it's an important ingredient of oven kalua pork. I've been making it since I was in high school. Mostly, I use a couple of teaspoons or less.

I'd have thought your rock people would make their own smoke, rather
than rely on an industrial concoction.

" wrote:
>
> Remember several weeks ago I said I had a pork loin in the freezer I'd give
> away to the first one to show up at my door? Well, a few weeks ago I dug it
> out and let it thaw then sliced it into ¾ inch thick slices. Those went into
> a HOT skillet to brown on both sides then I added mushrooms and the dreaded
> can of diluted cream of mushroom soup. Simmered all very slowly for about
> an hour.
>
> Served with fried corn and green beans. Heavenly!

I do that occasionally with pork chops. I like to add
mashed potatoes on the side too for that good "gravy."
I also only dilute the can with about 1/3 can water.

Just curious:
If it turned out heavenly, why did you describe the can of
cream of mushroom soup as "the dreaded can of...?"

On Thu, 18 Jun 2020 05:39:30 -0400, Gary > wrote:

" wrote:
>>
>> Remember several weeks ago I said I had a pork loin in the freezer I'd give
>> away to the first one to show up at my door? Well, a few weeks ago I dug it
>> out and let it thaw then sliced it into ¾ inch thick slices. Those went into
>> a HOT skillet to brown on both sides then I added mushrooms and the dreaded
>> can of diluted cream of mushroom soup. Simmered all very slowly for about
>> an hour.
>>
>> Served with fried corn and green beans. Heavenly!

Corn, green beans and a dead animal. American heaven!

On Wednesday, June 17, 2020 at 11:41:50 PM UTC-10, Gary wrote:
> " wrote:
> >
> > Remember several weeks ago I said I had a pork loin in the freezer I'd give
> > away to the first one to show up at my door? Well, a few weeks ago I dug it
> > out and let it thaw then sliced it into ž inch thick slices. Those went into
> > a HOT skillet to brown on both sides then I added mushrooms and the dreaded
> > can of diluted cream of mushroom soup. Simmered all very slowly for about
> > an hour.
> >
> > Served with fried corn and green beans. Heavenly!
>
> I do that occasionally with pork chops. I like to add
> mashed potatoes on the side too for that good "gravy."
> I also only dilute the can with about 1/3 can water.
>
> Just curious:
> If it turned out heavenly, why did you describe the can of
> cream of mushroom soup as "the dreaded can of...?"

I used to cook pork chops in mushroom soup back in the day. These days it feels so retro to cook like that. We have a lot of cans of the soup because my son uses it in his green bean casserole. I was almost going to open a can for my hamburger steak but chickened out. As they say, "you can't ever go back again..."

Bruce wrote:
>
> Gary wrote:
>
> " wrote:
> >>
> >> Remember several weeks ago I said I had a pork loin in the freezer I'd give
> >> away to the first one to show up at my door? Well, a few weeks ago I dug it
> >> out and let it thaw then sliced it into ¾ inch thick slices. Those went into
> >> a HOT skillet to brown on both sides then I added mushrooms and the dreaded
> >> can of diluted cream of mushroom soup. Simmered all very slowly for about
> >> an hour.
> >>
> >> Served with fried corn and green beans. Heavenly!
>
> Corn, green beans and a dead animal. American heaven!

Get back to us once you quit eating dead animals.

On Thu, 18 Jun 2020 07:01:02 -0400, Gary > wrote:

>Bruce wrote:
>>
>> Gary wrote:
>>
>> " wrote:
>> >>
>> >> Remember several weeks ago I said I had a pork loin in the freezer I'd give
>> >> away to the first one to show up at my door? Well, a few weeks ago I dug it
>> >> out and let it thaw then sliced it into ¾ inch thick slices. Those went into
>> >> a HOT skillet to brown on both sides then I added mushrooms and the dreaded
>> >> can of diluted cream of mushroom soup. Simmered all very slowly for about
>> >> an hour.
>> >>
>> >> Served with fried corn and green beans. Heavenly!
>>
>> Corn, green beans and a dead animal. American heaven!
>
>Get back to us once you quit eating dead animals.

I've said it before. Carnivores are at the bottom, then come
pescatarians, then vegetarians, and vegans are at the top. Preaching
only makes sense from high to low, not the other way around.

Read this slowly, use your finger to follow the words and remember it
once and for all. I'm getting tired of repeating myself for the slow
pokes.

Thank you

On Wed, 17 Jun 2020 12:20:02 -0400, Dave Smith
> wrote:

>On 2020-06-17 11:32 a.m., Ed Pawlowski wrote:
>> On 6/17/2020 9:15 AM, notbob wrote:
>>> ....to visit me and he's tearing the house apart (good thing cuz Imma
>>> lazy ol' geezer).
>>>
>>> Anyhow, I got a new 4 qt Crock-Pot and a 3-1/2 lb pork loin to cook
>>> innit.Â* Plan to make pull-pork sliders with (w/ King Hawaiian slider
>>> buns).Â* Any suggestions on how to make pull-pork or jes follow the
>>> intructions (recipe) that came with the pot?
>>>
>>> Recommend any good crock-pot recipe sites?Â*
>>>
>>> nb
>>>
>> Loin is very lean to make pulled pork.Â* I'd use a butt or picnic and
>> roast the loin.
>
>I have always used butt

Dave, there are better newsgroups for this kind of talk.

Bruce wrote:
>
> On Thu, 18 Jun 2020 07:01:02 -0400, Gary > wrote:
>
> >Bruce wrote:
> >>
> >> Gary wrote:
> >>
> >> " wrote:
> >> >>
> >> >> Remember several weeks ago I said I had a pork loin in the freezer I'd give
> >> >> away to the first one to show up at my door? Well, a few weeks ago I dug it
> >> >> out and let it thaw then sliced it into ¾ inch thick slices. Those went into
> >> >> a HOT skillet to brown on both sides then I added mushrooms and the dreaded
> >> >> can of diluted cream of mushroom soup. Simmered all very slowly for about
> >> >> an hour.
> >> >>
> >> >> Served with fried corn and green beans. Heavenly!
> >>
> >> Corn, green beans and a dead animal. American heaven!
> >
> >Get back to us once you quit eating dead animals.
>
> I've said it before. Carnivores are at the bottom, then come
> pescatarians, then vegetarians, and vegans are at the top. Preaching
> only makes sense from high to low, not the other way around.
>
> Read this slowly, use your finger to follow the words and remember it
> once and for all. I'm getting tired of repeating myself for the slow
> pokes.
>
> Thank you

You still eat dead animals, all excuses noted.

On Thu, 18 Jun 2020 08:00:47 -0400, Gary > wrote:

>Bruce wrote:
>>
>> On Thu, 18 Jun 2020 07:01:02 -0400, Gary > wrote:
>>
>> >Bruce wrote:
>> >>
>> >> Gary wrote:
>> >>
>> >> " wrote:
>> >> >>
>> >> >> Remember several weeks ago I said I had a pork loin in the freezer I'd give
>> >> >> away to the first one to show up at my door? Well, a few weeks ago I dug it
>> >> >> out and let it thaw then sliced it into ÀšÃ‚¾ inch thick slices. Those went into
>> >> >> a HOT skillet to brown on both sides then I added mushrooms and the dreaded
>> >> >> can of diluted cream of mushroom soup. Simmered all very slowly for about
>> >> >> an hour.
>> >> >>
>> >> >> Served with fried corn and green beans. Heavenly!
>> >>
>> >> Corn, green beans and a dead animal. American heaven!
>> >
>> >Get back to us once you quit eating dead animals.
>>
>> I've said it before. Carnivores are at the bottom, then come
>> pescatarians, then vegetarians, and vegans are at the top. Preaching
>> only makes sense from high to low, not the other way around.
>>
>> Read this slowly, use your finger to follow the words and remember it
>> once and for all. I'm getting tired of repeating myself for the slow
>> pokes.
>>
>> Thank you
>
>You still eat dead animals, all excuses noted.

You're still preaching from low to high.

Bruce wrote:
>
> On Thu, 18 Jun 2020 08:00:47 -0400, Gary > wrote:
>
> >Bruce wrote:
> >>
> >> On Thu, 18 Jun 2020 07:01:02 -0400, Gary > wrote:
> >>
> >> >Bruce wrote:
> >> >>
> >> >> Gary wrote:
> >> >>
> >> >> " wrote:
> >> >> >>
> >> >> >> Remember several weeks ago I said I had a pork loin in the freezer I'd give
> >> >> >> away to the first one to show up at my door? Well, a few weeks ago I dug it
> >> >> >> out and let it thaw then sliced it into ÀšÃ‚¾ inch thick slices. Those went into
> >> >> >> a HOT skillet to brown on both sides then I added mushrooms and the dreaded
> >> >> >> can of diluted cream of mushroom soup. Simmered all very slowly for about
> >> >> >> an hour.
> >> >> >>
> >> >> >> Served with fried corn and green beans. Heavenly!
> >> >>
> >> >> Corn, green beans and a dead animal. American heaven!
> >> >
> >> >Get back to us once you quit eating dead animals.
> >>
> >> I've said it before. Carnivores are at the bottom, then come
> >> pescatarians, then vegetarians, and vegans are at the top. Preaching
> >> only makes sense from high to low, not the other way around.
> >>
> >> Read this slowly, use your finger to follow the words and remember it
> >> once and for all. I'm getting tired of repeating myself for the slow
> >> pokes.
> >>
> >> Thank you
> >
> >You still eat dead animals, all excuses noted.
>
> You're still preaching from low to high.

Best option: No one should preach to others what they should eat.

On Thu, 18 Jun 2020 08:08:38 -0400, Gary > wrote:

>Bruce wrote:
>>
>> On Thu, 18 Jun 2020 08:00:47 -0400, Gary > wrote:
>>
>> >Bruce wrote:

>> >> I've said it before. Carnivores are at the bottom, then come
>> >> pescatarians, then vegetarians, and vegans are at the top. Preaching
>> >> only makes sense from high to low, not the other way around.
>> >>
>> >> Read this slowly, use your finger to follow the words and remember it
>> >> once and for all. I'm getting tired of repeating myself for the slow
>> >> pokes.
>> >>
>> >> Thank you
>> >
>> >You still eat dead animals, all excuses noted.
>>
>> You're still preaching from low to high.
>
>Best option: No one should preach to others what they should eat.

If your neighbour keeps beating up his wife and children, would you
preach?

Bruce wrote:
> On Thu, 18 Jun 2020 07:01:02 -0400, Gary > wrote:
>
>> Bruce wrote:
>>>
>>> Gary wrote:
>>>
>>>> " wrote:
>>>>>
>>>>> Remember several weeks ago I said I had a pork loin in the freezer I'd give
>>>>> away to the first one to show up at my door? Well, a few weeks ago I dug it
>>>>> out and let it thaw then sliced it into ÀšÃ‚¾ inch thick slices. Those went into
>>>>> a HOT skillet to brown on both sides then I added mushrooms and the dreaded
>>>>> can of diluted cream of mushroom soup. Simmered all very slowly for about
>>>>> an hour.
>>>>>
>>>>> Served with fried corn and green beans. Heavenly!
>>>
>>> Corn, green beans and a dead animal. American heaven!
>>
>> Get back to us once you quit eating dead animals.
>
> I've said it before. Carnivores are at the bottom, then come
> pescatarians, then vegetarians, and vegans are at the top. Preaching
> only makes sense from high to low, not the other way around.
>

Where do ass sniffing pescatarians fit in?

"dsi1" wrote in message
...

On Wednesday, June 17, 2020 at 3:25:03 PM UTC-10, ImStillMags wrote:
> On Wednesday, June 17, 2020 at 6:21:39 PM UTC-7, Hank Rogers wrote:
> > ImStillMags wrote:
> > > On Wednesday, June 17, 2020 at 1:26:00 PM UTC-7, notbob wrote:
> > >> On 2020-06-17, Ed Pawlowski > wrote:
> > >>
> > >>> Loin is very lean to make pulled pork. I'd use a butt or picnic and
> > >>> roast the loin.
> > >>
> > >> Yes, I know, Ed. But, I following Crock-Pot's intructions to the T.
> > >>
> > >> Even then, I didn't remove ALL the fat cap as instructed). Left a
> > >> little fer flavor.
> > >>
> > >> nb
> > >
> > > I'm probably late to this party. But here's my favorite recipe to do
> > > a crock pot pork butt. I use it for a lot of different things.
> > >
> > >
> > >
> > > About a 3-4 lb pork butt - bone in is fine or not
> > > 4-5 slices of bacon
> > > 5-6 large cloves of garlic, chopped
> > > 1 1/2 T. Black Hawaiian Lava Salt
> > > 2 T. Liquid Smoke
> > >
> > > Cut the raw bacon pieces in half and line the bottom of the crock pot
> > > with them.
> > >
> > > Chop the garlic and sprinkle over the bacon.
> > >
> > > This is a very fatty cut of pork so you will have lots of good fat in
> > > the finished product. Or trim off as much fat as you prefer.
> > >
> > > Poke holes in the pork butt and rub it well with the Black Hawaiian
> > > salt.
> > >
> > > Place the pork butt fat side down (trim as much fat as you like, your
> > > preference) on top of the bacon and garlic.
> > >
> > > Sprinkle the Liquid Smoke over the pork butt.
> > >
> > > Do not add any other liquid to the pot. Â You want the pork to roast
> > > in the crock pot, not braise. Â It puts out enough of it's own
> > > juices.
> > >
> > > I cooked mine 10 hours on low because that's how long I was out of the
> > > house at work, etc.
> > >
> > > You can vary your cooking time and cook in the crockpot on either hi
> > > or low depending on how much time you have. Â Probably start out on hi
> > > and go to low after 4 hours. Â You want it to be fall apart tender.
> > >
> > > Pull the pork apart and stir around in the crock pot to mix all the
> > > juices and bacon and garlic around in the pork.
> > >
> > > This pulled pork can be used in a myriad of ways€¦
> > >
> > > I like to serve it initially with cole slaw and potato salad like a
> > > good ol pulled pork dinner.
> > > Then I use it for carnitas or tacos or burritos etc.
> > > You can mix the pulled pork with bbq sauce and serve as pulled pork
> > > sandwiches, etc.
> > >
> > >
> > >
> >
> >
> > 2 tablespoons of liquid smoke? I bet it tastes like an old
> > stovepipe from a wood burning heater.
> >
> > I like just enough smoke flavor to taste it's there, but I reckon
> > some folks do like a stronger smoke flavor.
>
>
>
> actually, it doesn't take on as much smoke flavor as you would think.
> The first time I made it I thought 2 T was too much as well. The next
> time I used the 2 T and it was just right.

The people on this rock need Liquid Smoke because it's an important
ingredient of oven kalua pork. I've been making it since I was in high
school. Mostly, I use a couple of teaspoons or less. I nearly shit when I
read the rfc post in the link below from way back in the day.

I'm not saying that it would be awful or anything. I do admit to being too
timid to even imagine using 1/4 cup of the stuff. OTOH, Liquid Smoke is way
too expensive to be spreading it all around town in such a promiscuous
manner. OTOH, I should just pick up a gallon of the stuff from the
restaurant supply company and go hog wild. I suppose I should try it at
least once before I die - just so I'll know.

https://groups.google.com/d/msg/rec....4/yE3tMfsoiPsJ

====

Isn't it lovely to see a post from Kili xx

"dsi1" wrote in message
...

On Wednesday, June 17, 2020 at 11:41:50 PM UTC-10, Gary wrote:
> " wrote:
> >
> > Remember several weeks ago I said I had a pork loin in the freezer I'd
> > give
> > away to the first one to show up at my door? Well, a few weeks ago I
> > dug it
> > out and let it thaw then sliced it into ž inch thick slices. Those went
> > into
> > a HOT skillet to brown on both sides then I added mushrooms and the
> > dreaded
> > can of diluted cream of mushroom soup. Simmered all very slowly for
> > about
> > an hour.
> >
> > Served with fried corn and green beans. Heavenly!
>
> I do that occasionally with pork chops. I like to add
> mashed potatoes on the side too for that good "gravy."
> I also only dilute the can with about 1/3 can water.
>
> Just curious:
> If it turned out heavenly, why did you describe the can of
> cream of mushroom soup as "the dreaded can of...?"

I used to cook pork chops in mushroom soup back in the day. These days it
feels so retro to cook like that. We have a lot of cans of the soup because
my son uses it in his green bean casserole. I was almost going to open a can
for my hamburger steak but chickened out. As they say, "you can't ever go
back again..."

===

Sounds better to me))

On Thursday, June 18, 2020 at 4:41:50 AM UTC-5, Gary wrote:
>
> Just curious:
> If it turned out heavenly, why did you describe the can of
> cream of mushroom soup as "the dreaded can of...?"
>
Some people take great offense and become righteous when canned soup is
mentioned being used as part of a dish that is prepared.

On Thursday, June 18, 2020 at 4:43:25 AM UTC-5, Bruce wrote:
>
> " wrote:
> >>
> >> Served with fried corn and green beans. Heavenly!
>
> Corn, green beans and a dead animal. American heaven!
>
Hot damn, it was!! I cook corn about 2-3 times a year so it was a treat.
When I cook corn I don't have any other starches with the meal and that
includes bread. The piggy was dang good, too.

Oink! oink! oink!

On Thu, 18 Jun 2020 13:13:12 -0700 (PDT), "
> wrote:

>On Thursday, June 18, 2020 at 4:41:50 AM UTC-5, Gary wrote:
>>
>> Just curious:
>> If it turned out heavenly, why did you describe the can of
>> cream of mushroom soup as "the dreaded can of...?"
>>
>Some people take great offense and become righteous when canned soup is
>mentioned being used as part of a dish that is prepared.

Adding a can of industrial soup ruins the idea of home cooking. Just
buy yourself a TV dinner.

But as the philosopher said: To each their own.

On Thursday, June 18, 2020 at 3:20:45 PM UTC-5, Bruce wrote:
>
> Adding a can of industrial soup ruins the idea of home cooking. Just
> buy yourself a TV dinner.
>
Your true objection is the m.e.a.t. that was prepared and consumed with
pure enjoyment and no guilt.

On Thu, 18 Jun 2020 13:42:02 -0700 (PDT), "
> wrote:

>On Thursday, June 18, 2020 at 3:20:45 PM UTC-5, Bruce wrote:
>>
>> Adding a can of industrial soup ruins the idea of home cooking. Just
>> buy yourself a TV dinner.
>>
>Your true objection is the m.e.a.t.

Uhm no, that had nothing to do with it.

On Thursday, June 18, 2020 at 9:03:35 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Wednesday, June 17, 2020 at 3:25:03 PM UTC-10, ImStillMags wrote:
> > On Wednesday, June 17, 2020 at 6:21:39 PM UTC-7, Hank Rogers wrote:
> > > ImStillMags wrote:
> > > > On Wednesday, June 17, 2020 at 1:26:00 PM UTC-7, notbob wrote:
> > > >> On 2020-06-17, Ed Pawlowski > wrote:
> > > >>
> > > >>> Loin is very lean to make pulled pork. I'd use a butt or picnic and
> > > >>> roast the loin.
> > > >>
> > > >> Yes, I know, Ed. But, I following Crock-Pot's intructions to the T.
> > > >>
> > > >> Even then, I didn't remove ALL the fat cap as instructed). Left a
> > > >> little fer flavor.
> > > >>
> > > >> nb
> > > >
> > > > I'm probably late to this party. But here's my favorite recipe to do
> > > > a crock pot pork butt. I use it for a lot of different things.
> > > >
> > > >
> > > >
> > > > About a 3-4 lb pork butt - bone in is fine or not
> > > > 4-5 slices of bacon
> > > > 5-6 large cloves of garlic, chopped
> > > > 1 1/2 T. Black Hawaiian Lava Salt
> > > > 2 T. Liquid Smoke
> > > >
> > > > Cut the raw bacon pieces in half and line the bottom of the crock pot
> > > > with them.
> > > >
> > > > Chop the garlic and sprinkle over the bacon.
> > > >
> > > > This is a very fatty cut of pork so you will have lots of good fat in
> > > > the finished product. Or trim off as much fat as you prefer.
> > > >
> > > > Poke holes in the pork butt and rub it well with the Black Hawaiian
> > > > salt.
> > > >
> > > > Place the pork butt fat side down (trim as much fat as you like, your
> > > > preference) on top of the bacon and garlic.
> > > >
> > > > Sprinkle the Liquid Smoke over the pork butt.
> > > >
> > > > Do not add any other liquid to the pot. Â You want the pork to roast
> > > > in the crock pot, not braise. Â It puts out enough of it's own
> > > > juices.
> > > >
> > > > I cooked mine 10 hours on low because that's how long I was out of the
> > > > house at work, etc.
> > > >
> > > > You can vary your cooking time and cook in the crockpot on either hi
> > > > or low depending on how much time you have. Â Probably start out on hi
> > > > and go to low after 4 hours. Â You want it to be fall apart tender.
> > > >
> > > > Pull the pork apart and stir around in the crock pot to mix all the
> > > > juices and bacon and garlic around in the pork.
> > > >
> > > > This pulled pork can be used in a myriad of ways€¦
> > > >
> > > > I like to serve it initially with cole slaw and potato salad like a
> > > > good ol pulled pork dinner.
> > > > Then I use it for carnitas or tacos or burritos etc.
> > > > You can mix the pulled pork with bbq sauce and serve as pulled pork
> > > > sandwiches, etc.
> > > >
> > > >
> > > >
> > >
> > >
> > > 2 tablespoons of liquid smoke? I bet it tastes like an old
> > > stovepipe from a wood burning heater.
> > >
> > > I like just enough smoke flavor to taste it's there, but I reckon
> > > some folks do like a stronger smoke flavor.
> >
> >
> >
> > actually, it doesn't take on as much smoke flavor as you would think.
> > The first time I made it I thought 2 T was too much as well. The next
> > time I used the 2 T and it was just right.
>
> The people on this rock need Liquid Smoke because it's an important
> ingredient of oven kalua pork. I've been making it since I was in high
> school. Mostly, I use a couple of teaspoons or less. I nearly shit when I
> read the rfc post in the link below from way back in the day.
>
> I'm not saying that it would be awful or anything. I do admit to being too
> timid to even imagine using 1/4 cup of the stuff. OTOH, Liquid Smoke is way
> too expensive to be spreading it all around town in such a promiscuous
> manner. OTOH, I should just pick up a gallon of the stuff from the
> restaurant supply company and go hog wild. I suppose I should try it at
> least once before I die - just so I'll know.
>
> https://groups.google.com/d/msg/rec....4/yE3tMfsoiPsJ
>
> ====
>
> Isn't it lovely to see a post from Kili xx

It's like seeing Joe Hill again, alive as you and me.

On Thursday, June 18, 2020 at 9:04:45 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Wednesday, June 17, 2020 at 11:41:50 PM UTC-10, Gary wrote:
> > " wrote:
> > >
> > > Remember several weeks ago I said I had a pork loin in the freezer I'd
> > > give
> > > away to the first one to show up at my door? Well, a few weeks ago I
> > > dug it
> > > out and let it thaw then sliced it into ž inch thick slices. Those went
> > > into
> > > a HOT skillet to brown on both sides then I added mushrooms and the
> > > dreaded
> > > can of diluted cream of mushroom soup. Simmered all very slowly for
> > > about
> > > an hour.
> > >
> > > Served with fried corn and green beans. Heavenly!
> >
> > I do that occasionally with pork chops. I like to add
> > mashed potatoes on the side too for that good "gravy."
> > I also only dilute the can with about 1/3 can water.
> >
> > Just curious:
> > If it turned out heavenly, why did you describe the can of
> > cream of mushroom soup as "the dreaded can of...?"
>
> I used to cook pork chops in mushroom soup back in the day. These days it
> feels so retro to cook like that. We have a lot of cans of the soup because
> my son uses it in his green bean casserole. I was almost going to open a can
> for my hamburger steak but chickened out. As they say, "you can't ever go
> back again..."
>
> ===
>
> Sounds better to me))

The kids today are going to change the way Hawaii cooks. It has always been the case that they younger generation will do their own thing and go their own way but out here in the most isolated spot on the planet, the kids are looking towards the East i.e., the mainland and white/black cultures. Is there anything more American than canned cream of mushroom soup? Not really.

On Thursday, June 18, 2020 at 10:46:11 AM UTC-10, Bruce wrote:
> On Thu, 18 Jun 2020 13:42:02 -0700 (PDT), "
> > wrote:
>
> >On Thursday, June 18, 2020 at 3:20:45 PM UTC-5, Bruce wrote:
> >>
> >> Adding a can of industrial soup ruins the idea of home cooking. Just
> >> buy yourself a TV dinner.
> >>
> >Your true objection is the m.e.a.t.
>
> Uhm no, that had nothing to do with it.

Mostly, you associate can soup with lower socioeconomic levels of society. It's the reason you fear Spam, Aloha Shoyu, and evidently, corn (???). The question you got to ask yourself is why do you fear these things.

dsi1 wrote:

> On Thursday, June 18, 2020 at 10:46:11 AM UTC-10, Bruce wrote:
> > On Thu, 18 Jun 2020 13:42:02 -0700 (PDT), "
> > > wrote:
> >
> > >On Thursday, June 18, 2020 at 3:20:45 PM UTC-5, Bruce wrote:
> > >>
> > >> Adding a can of industrial soup ruins the idea of home cooking. Just
> > >> buy yourself a TV dinner.
> > >>
> > >Your true objection is the m.e.a.t.
> >
> > Uhm no, that had nothing to do with it.
>
> Mostly, you associate can soup with lower socioeconomic levels of society.. It's the reason you fear Spam, Aloha Shoyu, and evidently, corn (???). The question you got to ask yourself is why do you fear these things.


Well when I was born my mother was dearly wishing for a girl. She was disappointed that I was a boy and she dressed me as a wee girl until I was the age of 43 and that is why I live a life of unabashed fear. I come from a very high class family just so you know, we did not fiddle with tinned foods as we had cooks to do all that.

On Thu, 18 Jun 2020 15:50:47 -0700 (PDT), dsi1
> wrote:

>On Thursday, June 18, 2020 at 9:04:45 AM UTC-10, Ophelia wrote:
>> "dsi1" wrote in message
>> ...
>>
>> On Wednesday, June 17, 2020 at 11:41:50 PM UTC-10, Gary wrote:
>> > " wrote:
>> > >
>> > > Remember several weeks ago I said I had a pork loin in the freezer I'd
>> > > give
>> > > away to the first one to show up at my door? Well, a few weeks ago I
>> > > dug it
>> > > out and let it thaw then sliced it into ž inch thick slices. Those went
>> > > into
>> > > a HOT skillet to brown on both sides then I added mushrooms and the
>> > > dreaded
>> > > can of diluted cream of mushroom soup. Simmered all very slowly for
>> > > about
>> > > an hour.
>> > >
>> > > Served with fried corn and green beans. Heavenly!
>> >
>> > I do that occasionally with pork chops. I like to add
>> > mashed potatoes on the side too for that good "gravy."
>> > I also only dilute the can with about 1/3 can water.
>> >
>> > Just curious:
>> > If it turned out heavenly, why did you describe the can of
>> > cream of mushroom soup as "the dreaded can of...?"
>>
>> I used to cook pork chops in mushroom soup back in the day. These days it
>> feels so retro to cook like that. We have a lot of cans of the soup because
>> my son uses it in his green bean casserole. I was almost going to open a can
>> for my hamburger steak but chickened out. As they say, "you can't ever go
>> back again..."
>>
>> ===
>>
>> Sounds better to me))
>
>The kids today are going to change the way Hawaii cooks. It has always been the case that they younger generation will do their own thing and go their own way but out here in the most isolated spot on the planet, the kids are looking towards the East i.e., the mainland and white/black cultures. Is there anything more American than
canned cream of mushroom soup? Not really.

I predict a big future for corn and green beans in Hawaii!

On Thu, 18 Jun 2020 15:56:02 -0700 (PDT), dsi1
> wrote:

>On Thursday, June 18, 2020 at 10:46:11 AM UTC-10, Bruce wrote:
>> On Thu, 18 Jun 2020 13:42:02 -0700 (PDT), "
>> > wrote:
>>
>> >On Thursday, June 18, 2020 at 3:20:45 PM UTC-5, Bruce wrote:
>> >>
>> >> Adding a can of industrial soup ruins the idea of home cooking. Just
>> >> buy yourself a TV dinner.
>> >>
>> >Your true objection is the m.e.a.t.
>>
>> Uhm no, that had nothing to do with it.
>
>Mostly, you associate can soup with lower socioeconomic levels of society. It's the reason you fear Spam, Aloha Shoyu, and evidently, corn (???). The question you got to ask yourself is why do you fear these things.

I don't fear corn and I don't associate it with lower socio-economic.
I just never realised it was such a big deal in the US. Spam is cheap
meat. I don't like that. Aloha shoyu is nasty and unhealthy, but I
don't know if it's lower socio-economic.

I don't fear canned soup, but to me it seems that when you cook
something yourself, it's a shame to ruin that with industrial soup. If
we're out of time or energy, I'd rather just have that soup with some
nice bread. But to each their own.