Will be baby lima beans, maybe some apple sauce and a pork loin sliced,
browned, and then simmered with a can of cream of mushroom soup. A
pound of sliced mushrooms will join the pork while it's slowly simmering.

About 2 months ago I prepared a sliced pork loin and browned the mushrooms
with it but they kept guzzling the oil. A few weeks ago I saw a blurb on
America's Test Kitchen about how to cook them without continually adding
oil thus making them greasy.

Dump the mushrooms, no matter variety you use, into a dry skillet, add
1/4 cup of water, cook on HIGH for about 5 minutes. This breaks down
the cell walls without making the mushrooms soft and mushy. Water quickly
evaporates, add a bit of butter and whatever seasonings you like, and
brown them to your liking. Mine went into a bowl into the refrigerator
to be used this evening.

They smelled awfully good and I resisted the temptation to dive into that
bowl and devour them.

> wrote in message
...
>
> Will be baby lima beans, maybe some apple sauce and a pork loin sliced,
> browned, and then simmered with a can of cream of mushroom soup. A
> pound of sliced mushrooms will join the pork while it's slowly simmering.
>
> About 2 months ago I prepared a sliced pork loin and browned the mushrooms
> with it but they kept guzzling the oil. A few weeks ago I saw a blurb on
> America's Test Kitchen about how to cook them without continually adding
> oil thus making them greasy.
>
> Dump the mushrooms, no matter variety you use, into a dry skillet, add
> 1/4 cup of water, cook on HIGH for about 5 minutes. This breaks down
> the cell walls without making the mushrooms soft and mushy. Water quickly
> evaporates, add a bit of butter and whatever seasonings you like, and
> brown them to your liking. Mine went into a bowl into the refrigerator
> to be used this evening.
>
> They smelled awfully good and I resisted the temptation to dive into that
> bowl and devour them.

I have mashed potatoes, dark red kidney beans, French cut green beans and
string cheese.

On Tuesday, August 18, 2020 at 4:30:51 PM UTC-4, wrote:
> Will be baby lima beans, maybe some apple sauce and a pork loin sliced,
> browned, and then simmered with a can of cream of mushroom soup. A
> pound of sliced mushrooms will join the pork while it's slowly simmering.

I had a salad dressed with a dressing made of cider vinegar, Penzey's Forward!
seasoning, garlic powder, salt, and EVOO. Grilled chicken breast topped with a little
barbecue sauce (homemade). Bread drizzled with EVOO and salted with pretzel salt.

Cindy Hamilton

" wrote:
>
> Will be baby lima beans, maybe some apple sauce and a pork loin sliced,
> browned, and then simmered with a can of cream of mushroom soup. A
> pound of sliced mushrooms will join the pork while it's slowly simmering.

I love that meal but have always used pork chops, not the pork
loin. The ham flavor mixed with the mushroom soup and extra
mushrooms is to die for. I would have added some mashed potatoes
to that, otherwise it sounds like a winner!

I just had tuna salad sandwiches and some chicken noodle feather
soup. Good though.

On Wed, 19 Aug 2020 Gary wrote:
>itsjoannotjoann wrote:
>>
>> Will be baby lima beans, maybe some apple sauce and a pork loin sliced,
>> browned, and then simmered with a can of cream of mushroom soup. A
>> pound of sliced mushrooms will join the pork while it's slowly simmering.
>
>I love that meal but have always used pork chops, not the pork
>loin.

Pork loin and pork chops is the same thing only cut differently... I
roasted the on-bone 5 lb pork loin and tonight it will be the third
dinner... the bone with whatever meat is left will become soup
tomorrow.

>The ham flavor mixed with the mushroom soup and extra
>mushrooms is to die for.

Ham flavor? Pork loin is not ham... two very different cuts... and do
you mean fresh ham or cured ham? Fresh ham is the King of roasts.
Most people have never eaten fresh ham, they're missing out. Most
hams are cured to extend their shelf life... fresh ham has a rather
short shelf life, perhaps 4-5 days well refrigerated, fresh ham
doesn't freeze well... may need to order a fresh ham from your
butcher. I usually buy the butt half, sometimes I'll bone and
butterfly it, then roll it around a nut n' fruit stuffing (toasted
hazelnuts and and dried apricots w/cornbread). The fresh ham bone
makes an excellent stock for Chinese soups.

>I just had tuna salad sandwiches and some chicken noodle feather
>soup. Good though.

Feather? You didn't pluck the chicken?

Sheldon Martin wrote:
>
> Gary wrote:
> >The ham flavor mixed with the mushroom soup and extra
> >mushrooms is to die for.
>
> Ham flavor? Pork loin is not ham... two very different cuts... and do
> you mean fresh ham or cured ham?

Don't go all RFC nit picky on me. All pig parts are ham to me.

On Wednesday, August 19, 2020 at 11:24:43 AM UTC-4, Gary wrote:
> Sheldon Martin wrote:
> >
> > Gary wrote:
> > >The ham flavor mixed with the mushroom soup and extra
> > >mushrooms is to die for.
> >
> > Ham flavor? Pork loin is not ham... two very different cuts... and do
> > you mean fresh ham or cured ham?
> Don't go all RFC nit picky on me. All pig parts are ham to me.

But not to anyone else.

The flavor of each part of the pig is slightly different. When pork is
cured, it tastes different from uncured pork. When it's cured and smoked,
as ham usually is in the U.S., it tastes still different.

Cindy Hamilton

On Wednesday, August 19, 2020 at 6:47:14 AM UTC-10, Cindy Hamilton wrote:
> On Wednesday, August 19, 2020 at 11:24:43 AM UTC-4, Gary wrote:
> > Sheldon Martin wrote:
> > >
> > > Gary wrote:
> > > >The ham flavor mixed with the mushroom soup and extra
> > > >mushrooms is to die for.
> > >
> > > Ham flavor? Pork loin is not ham... two very different cuts... and do
> > > you mean fresh ham or cured ham?
> > Don't go all RFC nit picky on me. All pig parts are ham to me.
>
> But not to anyone else.
>
> The flavor of each part of the pig is slightly different. When pork is
> cured, it tastes different from uncured pork. When it's cured and smoked,
> as ham usually is in the U.S., it tastes still different.
>
> Cindy Hamilton

The weird thing is that Hawaiian kalua pork tastes a lot like Spam. Coincidence? I think not.

On Wednesday, August 19, 2020 at 7:39:28 AM UTC-5, Gary wrote:
>
> " wrote:
> >
> > Will be baby lima beans, maybe some apple sauce and a pork loin sliced,
> > browned, and then simmered with a can of cream of mushroom soup. A
> > pound of sliced mushrooms will join the pork while it's slowly simmering.
>
> I love that meal but have always used pork chops, not the pork
> loin. The ham flavor mixed with the mushroom soup and extra
> mushrooms is to die for. I would have added some mashed potatoes
> to that, otherwise it sounds like a winner!
>
I did have mashed potatoes and left off the apple sauce. It was a last
minute decision.

On Wed, 19 Aug 2020 11:23:35 -0400, Gary > wrote:

>Sheldon Martin wrote:
>>
>> Gary wrote:
>> >The ham flavor mixed with the mushroom soup and extra
>> >mushrooms is to die for.
>>
>> Ham flavor? Pork loin is not ham... two very different cuts... and do
>> you mean fresh ham or cured ham?
>
>Don't go all RFC nit picky on me. All pig parts are ham to me.

Ham or any cut of pork, cured or fresh, with 'shrooms is TIAD!

On Wednesday, August 19, 2020 at 1:45:08 PM UTC-5, Sheldon wrote:
>
> Ham or any cut of pork, cured or fresh, with 'shrooms is TIAD!
>
Pshaw! You sit at the bar and eat and I'll stay home and eat smothered
pork chops/loin with fried mushrooms and mushroom gravy.

On 2020-08-19 2:45 p.m., Sheldon Martin wrote:
> On Wed, 19 Aug 2020 11:23:35 -0400, Gary > wrote:

>>
>> Don't go all RFC nit picky on me. All pig parts are ham to me.
>
> Ham or any cut of pork, cured or fresh, with 'shrooms is TIAD!

Poppycock. I have cut pork tenderloins into medallions and fried them in
butter and made a a sauce with various other items. One time it was
mushrooms, and that was one of the best. I don't think mushrooms would
be good with pork chops or a loin roast, but they sure worked with
tenderloin.

On 8/19/2020 3:23 PM, wrote:
> On Wednesday, August 19, 2020 at 1:45:08 PM UTC-5, Sheldon wrote:
>>
>> Ham or any cut of pork, cured or fresh, with 'shrooms is TIAD!
>>
> Pshaw! You sit at the bar and eat and I'll stay home and eat smothered
> pork chops/loin with fried mushrooms and mushroom gravy.
>
No offense Joan, but I don't really like mushrooms (unless they're small
button, battered and deep fried). I'd take smothered pork chops in
onion gravy even though I'm not a huge fan of onions, either.

I definitely do not agree with Gary that all parts of pork are like ham.

Jill

jmcquown wrote:
> On 8/19/2020 3:23 PM, wrote:
>> On Wednesday, August 19, 2020 at 1:45:08 PM UTC-5, Sheldon wrote:
>>>
>>> Ham or any cut of pork, cured or fresh, with 'shrooms is TIAD!
>>>
>> Pshaw!* You sit at the bar and eat and I'll stay home and eat
>> smothered
>> pork chops/loin with fried mushrooms and mushroom gravy.
>>
> No offense Joan, but I don't really like mushrooms (unless they're
> small button, battered and deep fried).* I'd take smothered pork
> chops in onion gravy even though I'm not a huge fan of onions,
> either.
>
> I definitely do not agree with Gary that all parts of pork are like
> ham.
>
> Jill

What? I missed that. It sounds like shit Popeye would say!

On Wednesday, August 19, 2020 at 8:18:27 PM UTC-5, jmcquown wrote:
>
> On 8/19/2020 3:23 PM, wrote:
>
> > On Wednesday, August 19, 2020 at 1:45:08 PM UTC-5, Sheldon wrote:
> >>
> >> Ham or any cut of pork, cured or fresh, with 'shrooms is TIAD!
> >>
> > Pshaw! You sit at the bar and eat and I'll stay home and eat smothered
> > pork chops/loin with fried mushrooms and mushroom gravy.
> >
> No offense Joan, but I don't really like mushrooms (unless they're small
> button, battered and deep fried). I'd take smothered pork chops in
> onion gravy even though I'm not a huge fan of onions, either.
>
> I definitely do not agree with Gary that all parts of pork are like ham.
>
> Jill
>
I ain't picky; I'll take them fried, battered, or raw. Yum!

" wrote:
>
> On Wednesday, August 19, 2020 at 8:18:27 PM UTC-5, jmcquown wrote:
> >
> > On 8/19/2020 3:23 PM, wrote:
> >
> > > On Wednesday, August 19, 2020 at 1:45:08 PM UTC-5, Sheldon wrote:
> > >>
> > >> Ham or any cut of pork, cured or fresh, with 'shrooms is TIAD!
> > >>
> > > Pshaw! You sit at the bar and eat and I'll stay home and eat smothered
> > > pork chops/loin with fried mushrooms and mushroom gravy.
> > >
> > No offense Joan, but I don't really like mushrooms (unless they're small
> > button, battered and deep fried). I'd take smothered pork chops in
> > onion gravy even though I'm not a huge fan of onions, either.
> >
> > I definitely do not agree with Gary that all parts of pork are like ham.
> >
> > Jill
> >
> I ain't picky; I'll take them fried, battered, or raw. Yum!

ME TOO!
My comment, "All pig parts are ham to me" was just a general
description sure to invoke arguments from the usual few.

I'm quite aware of individual cuts and the differences.

I've seen on food shows that some barbeque places will
cook an entire pig or hog then debone it and chop up
and mix the entire animal...all parts together.

I'll bet that's the ultimate bbq sandwich and definitely
with coleslaw either on the bun or on the side.

On Wednesday, August 19, 2020 at 10:57:57 PM UTC-4, wrote:
> On Wednesday, August 19, 2020 at 8:18:27 PM UTC-5, jmcquown wrote:
> >
> > On 8/19/2020 3:23 PM, wrote:
> >
> > > On Wednesday, August 19, 2020 at 1:45:08 PM UTC-5, Sheldon wrote:
> > >>
> > >> Ham or any cut of pork, cured or fresh, with 'shrooms is TIAD!
> > >>
> > > Pshaw! You sit at the bar and eat and I'll stay home and eat smothered
> > > pork chops/loin with fried mushrooms and mushroom gravy.
> > >
> > No offense Joan, but I don't really like mushrooms (unless they're small
> > buton, battered and deep fried). I'd take smothered pork
chops in
> > onion gravy even though I'm not a huge fan of onions, either.
> >
> > I definitely do not agree with Gary that all parts of pork are like ham.
> >
> > Jill
> >
> I ain't picky; I'll take them fried, battered, or raw. Yum!

Well, you have to cook pork (hopefully) for awhile, at least. I like a some of the Spanish restaurants and how they deep fry the rib sections. Xenophobic, bit still a tasty dish, especially with their lime slices .

Dave Smith wrote:
>
> On 2020-08-19 2:45 p.m., Sheldon Martin wrote:
> > On Wed, 19 Aug 2020 11:23:35 -0400, Gary > wrote:
>
> >>
> >> Don't go all RFC nit picky on me. All pig parts are ham to me.
> >
> > Ham or any cut of pork, cured or fresh, with 'shrooms is TIAD!
>
> Poppycock. I have cut pork tenderloins into medallions and fried them in
> butter and made a a sauce with various other items. One time it was
> mushrooms, and that was one of the best. I don't think mushrooms would
> be good with pork chops or a loin roast, but they sure worked with
> tenderloin.

Trust me on this one, Dave. Mushrooms and onions work very
well with pork chops. The soup can is to make it into a nice
gravy. The pork flavors the soup very well.

On Thursday, August 20, 2020 at 7:36:41 AM UTC-4, bruce bowser wrote:
> On Wednesday, August 19, 2020 at 10:57:57 PM UTC-4, wrote:
> > On Wednesday, August 19, 2020 at 8:18:27 PM UTC-5, jmcquown wrote:
> > >
> > > On 8/19/2020 3:23 PM, wrote:
> > >
> > > > On Wednesday, August 19, 2020 at 1:45:08 PM UTC-5, Sheldon wrote:
> > > >>
> > > >> Ham or any cut of pork, cured or fresh, with 'shrooms is TIAD!
> > > >>
> > > > Pshaw! You sit at the bar and eat and I'll stay home and eat smothered
> > > > pork chops/loin with fried mushrooms and mushroom gravy.
> > > >
> > > No offense Joan, but I don't really like mushrooms (unless they're small
> > > buton, battered and deep fried). I'd take smothered pork
> chops in
> > > onion gravy even though I'm not a huge fan of onions, either.
> > >
> > > I definitely do not agree with Gary that all parts of pork are like ham.
> > >
> > > Jill
> > >
> > I ain't picky; I'll take them fried, battered, or raw. Yum!
> Well, you have to cook pork (hopefully) for awhile, at least.

It can be a short while. I prefer pork to be a little pink in the middle.

Cindy Hamilton