I brushed a small pork tenderloin with spicy brown mustard. Rolled it
in dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
Baked on a lightly oiled baking sheet at 425F for 20 minutes.
Meanwhile, I steamed some Fordhook limas.

I cut the tenderloin into 1" slices. It's cooked to medium rare. A
couple of slices with lightly buttered limas made for a great dinner.
Leftovers for later in the week or the freezer.

Jill

On Tue, 1 Jun 2021 19:50:23 -0400, jmcquown >
wrote:

>I brushed a small pork tenderloin with spicy brown mustard. Rolled it
>in dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
> Baked on a lightly oiled baking sheet at 425F for 20 minutes.
>Meanwhile, I steamed some Fordhook limas.
>
>I cut the tenderloin into 1" slices. It's cooked to medium rare. A
>couple of slices with lightly buttered limas made for a great dinner.
>Leftovers for later in the week or the freezer.
>
>Jill

I bought a 2 qt air fryer in order to avoid turning on the oven at 425
for 20 minutes. Takes half the time and less than half the power.

On 2021-06-01 7:50 p.m., jmcquown wrote:
> I brushed a small pork tenderloin with spicy brown mustard.Â* Rolled it
> in dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
> Â*Baked on a lightly oiled baking sheet at 425F for 20 minutes.
> Meanwhile, I steamed some Fordhook limas.
>
> I cut the tenderloin into 1" slices.Â* It's cooked to medium rare.Â* A
> couple of slices with lightly buttered limas made for a great dinner.
> Leftovers for later in the week or the freezer.
>

We had some leftover boneless lamb leg roast. I made a curry with it. I
sauteed a chopped onion with a couple cloves of garlic and a finely
minced thumb size chunk of ginger rood, added some spicy Jamaican curry
powder, some chopped dried apricots and about two cups of chicken broth
and heated it to a simmer. Then I minced the lamb and threw it in. While
it was simmering I cooked the rice. When the rice was done I fluffed it
and left it in the covered pot while I steamed some broccoli. Dang tasty.

On Tue, 1 Jun 2021 Dave Smith wrote:
>On 2021-06-01 jmcquown wrote:
>> I brushed a small pork tenderloin with spicy brown mustard.* Rolled it
>> in dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
>> Baked on a lightly oiled baking sheet at 425F for 20 minutes.
>> Meanwhile, I steamed some Fordhook limas.
>>
>> I cut the tenderloin into 1" slices.* It's cooked to medium rare.* A
>> couple of slices with lightly buttered limas made for a great dinner.
>> Leftovers for later in the week or the freezer.
>
>We had some leftover boneless lamb leg roast. I made a curry with it. I
>sauteed a chopped onion with a couple cloves of garlic and a finely
>minced thumb size chunk of ginger rood, added some spicy Jamaican curry
>powder, some chopped dried apricots and about two cups of chicken broth
>and heated it to a simmer. Then I minced the lamb and threw it in. While
>it was simmering I cooked the rice. When the rice was done I fluffed it
>and left it in the covered pot while I steamed some broccoli. Dang tasty.

We weren't particulary hungry and had no idea what to eat so rummaged
and found a bag of a dozen fresh NYC bagels in the bread box... yes we
do have a bread box on the kitchen counter. My wife brought them home
from her Memmorial Day visit. My wife had hers buttered with imported
swiss cheese. I had mine buttered with ordinary store brand orange
marmalade. Don't always feel like cooking. Tomorrow is another day.

Sheldon Martin wrote:
> On Tue, 1 Jun 2021 Dave Smith wrote:
>> On 2021-06-01 jmcquown wrote:
>>> I brushed a small pork tenderloin with spicy brown mustard.* Rolled it
>>> in dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
>>> Baked on a lightly oiled baking sheet at 425F for 20 minutes.
>>> Meanwhile, I steamed some Fordhook limas.
>>>
>>> I cut the tenderloin into 1" slices.* It's cooked to medium rare.* A
>>> couple of slices with lightly buttered limas made for a great dinner.
>>> Leftovers for later in the week or the freezer.
>>
>> We had some leftover boneless lamb leg roast. I made a curry with it. I
>> sauteed a chopped onion with a couple cloves of garlic and a finely
>> minced thumb size chunk of ginger rood, added some spicy Jamaican curry
>> powder, some chopped dried apricots and about two cups of chicken broth
>> and heated it to a simmer. Then I minced the lamb and threw it in. While
>> it was simmering I cooked the rice. When the rice was done I fluffed it
>> and left it in the covered pot while I steamed some broccoli. Dang tasty.
>
> We weren't particulary hungry and had no idea what to eat so rummaged
> and found a bag of a dozen fresh NYC bagels in the bread box... yes we
> do have a bread box on the kitchen counter. My wife brought them home
> from her Memmorial Day visit. My wife had hers buttered with imported
> swiss cheese. I had mine buttered with ordinary store brand orange
> marmalade. Don't always feel like cooking. Tomorrow is another day.
>

Yoose worked on the farm all day Popeye?

On 6/1/2021 8:00 PM, Lucretia Borgia wrote:
> On Tue, 1 Jun 2021 19:50:23 -0400, jmcquown >
> wrote:
>
>> I brushed a small pork tenderloin with spicy brown mustard. Rolled it
>> in dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
>> Baked on a lightly oiled baking sheet at 425F for 20 minutes.
>> Meanwhile, I steamed some Fordhook limas.
>>
>> I cut the tenderloin into 1" slices. It's cooked to medium rare. A
>> couple of slices with lightly buttered limas made for a great dinner.
>> Leftovers for later in the week or the freezer.
>>
>> Jill
>
> I bought a 2 qt air fryer in order to avoid turning on the oven at 425
> for 20 minutes. Takes half the time and less than half the power.
>

I'm thrilled for you. 20 minutes cooking time is fast enough for me and
I use the oven year round.

Jill

On 6/1/2021 7:50 PM, jmcquown wrote:
> I brushed a small pork tenderloin with spicy brown mustard.Â* Rolled it
> in dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
> Â*Baked on a lightly oiled baking sheet at 425F for 20 minutes.
> Meanwhile, I steamed some Fordhook limas.
>
> I cut the tenderloin into 1" slices.Â* It's cooked to medium rare.Â* A
> couple of slices with lightly buttered limas made for a great dinner.
> Leftovers for later in the week or the freezer.
>
> Jill

Sounds good. Would not have thought o do breadcrumbs that way. I have a
tenerloin in the freezer and will try it.

On Tue, 1 Jun 2021 20:06:01 -0400, Dave Smith
> wrote:

>On 2021-06-01 7:50 p.m., jmcquown wrote:
>> I brushed a small pork tenderloin with spicy brown mustard.* Rolled it
>> in dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
>> *Baked on a lightly oiled baking sheet at 425F for 20 minutes.
>> Meanwhile, I steamed some Fordhook limas.
>>
>> I cut the tenderloin into 1" slices.* It's cooked to medium rare.* A
>> couple of slices with lightly buttered limas made for a great dinner.
>> Leftovers for later in the week or the freezer.
>>
>
>We had some leftover boneless lamb leg roast. I made a curry with it. I
>sauteed a chopped onion with a couple cloves of garlic and a finely
>minced thumb size chunk of ginger rood, added some spicy Jamaican curry
>powder, some chopped dried apricots and about two cups of chicken broth
>and heated it to a simmer. Then I minced the lamb and threw it in. While
>it was simmering I cooked the rice. When the rice was done I fluffed it
>and left it in the covered pot while I steamed some broccoli. Dang tasty.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith.

On Tue, 01 Jun 2021 21:00:24 -0300, Lucretia Borgia
> wrote:

>On Tue, 1 Jun 2021 19:50:23 -0400, jmcquown >
>wrote:
>
>>I brushed a small pork tenderloin with spicy brown mustard. Rolled it
>>in dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
>> Baked on a lightly oiled baking sheet at 425F for 20 minutes.
>>Meanwhile, I steamed some Fordhook limas.
>>
>>I cut the tenderloin into 1" slices. It's cooked to medium rare. A
>>couple of slices with lightly buttered limas made for a great dinner.
>>Leftovers for later in the week or the freezer.
>>
>>Jill
>
>I bought a 2 qt air fryer in order to avoid turning on the oven at 425
>for 20 minutes. Takes half the time and less than half the power.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith.

On Tue, 1 Jun 2021 22:20:46 -0400, Ed Pawlowski > wrote:

>On 6/1/2021 7:50 PM, jmcquown wrote:
>> I brushed a small pork tenderloin with spicy brown mustard.* Rolled it
>> in dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
>> *Baked on a lightly oiled baking sheet at 425F for 20 minutes.
>> Meanwhile, I steamed some Fordhook limas.
>>
>> I cut the tenderloin into 1" slices.* It's cooked to medium rare.* A
>> couple of slices with lightly buttered limas made for a great dinner.
>> Leftovers for later in the week or the freezer.
>>
>> Jill
>
>Sounds good. Would not have thought o do breadcrumbs that way. I have a
>tenerloin in the freezer and will try it.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith.

On Tue, 1 Jun 2021 22:20:05 -0400, jmcquown >
wrote:

>On 6/1/2021 8:00 PM, Lucretia Borgia wrote:
>> On Tue, 1 Jun 2021 19:50:23 -0400, jmcquown >
>> wrote:
>>
>>> I brushed a small pork tenderloin with spicy brown mustard. Rolled it
>>> in dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
>>> Baked on a lightly oiled baking sheet at 425F for 20 minutes.
>>> Meanwhile, I steamed some Fordhook limas.
>>>
>>> I cut the tenderloin into 1" slices. It's cooked to medium rare. A
>>> couple of slices with lightly buttered limas made for a great dinner.
>>> Leftovers for later in the week or the freezer.
>>>
>>> Jill
>>
>> I bought a 2 qt air fryer in order to avoid turning on the oven at 425
>> for 20 minutes. Takes half the time and less than half the power.
>>
>
>I'm thrilled for you. 20 minutes cooking time is fast enough for me and
>I use the oven year round.
>
>Jill
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith.

On Tue, 01 Jun 2021 20:36:04 -0400, Sheldon Martin >
wrote:

>On Tue, 1 Jun 2021 Dave Smith wrote:
>>On 2021-06-01 jmcquown wrote:
>>> I brushed a small pork tenderloin with spicy brown mustard.* Rolled it
>>> in dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
>>> Baked on a lightly oiled baking sheet at 425F for 20 minutes.
>>> Meanwhile, I steamed some Fordhook limas.
>>>
>>> I cut the tenderloin into 1" slices.* It's cooked to medium rare.* A
>>> couple of slices with lightly buttered limas made for a great dinner.
>>> Leftovers for later in the week or the freezer.
>>
>>We had some leftover boneless lamb leg roast. I made a curry with it. I
>>sauteed a chopped onion with a couple cloves of garlic and a finely
>>minced thumb size chunk of ginger rood, added some spicy Jamaican curry
>>powder, some chopped dried apricots and about two cups of chicken broth
>>and heated it to a simmer. Then I minced the lamb and threw it in. While
>>it was simmering I cooked the rice. When the rice was done I fluffed it
>>and left it in the covered pot while I steamed some broccoli. Dang tasty.
>
>We weren't particulary hungry and had no idea what to eat so rummaged
>and found a bag of a dozen fresh NYC bagels in the bread box... yes we
>do have a bread box on the kitchen counter. My wife brought them home
>from her Memmorial Day visit. My wife had hers buttered with imported
>swiss cheese. I had mine buttered with ordinary store brand orange
>marmalade. Don't always feel like cooking. Tomorrow is another day.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith.

On Tue, 1 Jun 2021 19:50:23 -0400, jmcquown >
wrote:

>I brushed a small pork tenderloin with spicy brown mustard. Rolled it
>in dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
> Baked on a lightly oiled baking sheet at 425F for 20 minutes.
>Meanwhile, I steamed some Fordhook limas.
>
>I cut the tenderloin into 1" slices. It's cooked to medium rare. A
>couple of slices with lightly buttered limas made for a great dinner.
>Leftovers for later in the week or the freezer.
>
>Jill
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith.

On Tue, 1 Jun 2021 22:20:05 -0400, jmcquown >
wrote:

>On 6/1/2021 8:00 PM, Lucretia Borgia wrote:
>> On Tue, 1 Jun 2021 19:50:23 -0400, jmcquown >
>> wrote:
>>
>>> I brushed a small pork tenderloin with spicy brown mustard. Rolled it
>>> in dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
>>> Baked on a lightly oiled baking sheet at 425F for 20 minutes.
>>> Meanwhile, I steamed some Fordhook limas.
>>>
>>> I cut the tenderloin into 1" slices. It's cooked to medium rare. A
>>> couple of slices with lightly buttered limas made for a great dinner.
>>> Leftovers for later in the week or the freezer.
>>>
>>> Jill
>>
>> I bought a 2 qt air fryer in order to avoid turning on the oven at 425
>> for 20 minutes. Takes half the time and less than half the power.
>>
>
>I'm thrilled for you.

Uncalled for sarcasm noted.

--
The other Dave Smith.

On Wed, 02 Jun 2021 13:23:36 +1000, Dave Smith >
wrote:

>On Tue, 1 Jun 2021 22:20:05 -0400, jmcquown >
>wrote:
>
>>On 6/1/2021 8:00 PM, Lucretia Borgia wrote:
>>> On Tue, 1 Jun 2021 19:50:23 -0400, jmcquown >
>>> wrote:
>>>
>>>> I brushed a small pork tenderloin with spicy brown mustard. Rolled it
>>>> in dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
>>>> Baked on a lightly oiled baking sheet at 425F for 20 minutes.
>>>> Meanwhile, I steamed some Fordhook limas.
>>>>
>>>> I cut the tenderloin into 1" slices. It's cooked to medium rare. A
>>>> couple of slices with lightly buttered limas made for a great dinner.
>>>> Leftovers for later in the week or the freezer.
>>>>
>>>> Jill
>>>
>>> I bought a 2 qt air fryer in order to avoid turning on the oven at 425
>>> for 20 minutes. Takes half the time and less than half the power.
>>>
>>
>>I'm thrilled for you.
>
>Uncalled for sarcasm noted.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith.

On Tue, 1 Jun 2021 21:17:31 -0500, Hank Rogers >
wrote:

>Sheldon Martin wrote:
>> On Tue, 1 Jun 2021 Dave Smith wrote:
>>> On 2021-06-01 jmcquown wrote:
>>>> I brushed a small pork tenderloin with spicy brown mustard.* Rolled it
>>>> in dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
>>>> Baked on a lightly oiled baking sheet at 425F for 20 minutes.
>>>> Meanwhile, I steamed some Fordhook limas.
>>>>
>>>> I cut the tenderloin into 1" slices.* It's cooked to medium rare.* A
>>>> couple of slices with lightly buttered limas made for a great dinner.
>>>> Leftovers for later in the week or the freezer.
>>>
>>> We had some leftover boneless lamb leg roast. I made a curry with it. I
>>> sauteed a chopped onion with a couple cloves of garlic and a finely
>>> minced thumb size chunk of ginger rood, added some spicy Jamaican curry
>>> powder, some chopped dried apricots and about two cups of chicken broth
>>> and heated it to a simmer. Then I minced the lamb and threw it in. While
>>> it was simmering I cooked the rice. When the rice was done I fluffed it
>>> and left it in the covered pot while I steamed some broccoli. Dang tasty.
>>
>> We weren't particulary hungry and had no idea what to eat so rummaged
>> and found a bag of a dozen fresh NYC bagels in the bread box... yes we
>> do have a bread box on the kitchen counter. My wife brought them home
>> from her Memmorial Day visit. My wife had hers buttered with imported
>> swiss cheese. I had mine buttered with ordinary store brand orange
>> marmalade. Don't always feel like cooking. Tomorrow is another day.
>>
>
>Yoose worked on the farm all day Popeye?
>
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith.

On 6/1/2021 7:50 PM, jmcquown wrote:
> I brushed a small pork tenderloin with spicy brown mustard. Rolled it in
> dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
> Baked on a lightly oiled baking sheet at 425F for 20 minutes. Meanwhile,
> I steamed some Fordhook limas.
>
> I cut the tenderloin into 1" slices. It's cooked to medium rare. A
> couple of slices with lightly buttered limas made for a great dinner.
> Leftovers for later in the week or the freezer.
>
> Jill

Made a simple pot of Haluski tonight. Fried cabbage, yellow onion,
buttered noodles, and salt/pepper. Yum!

On Tue, 01 Jun 2021 23:57:28 -0400, Michael Trew >
wrote:

>On 6/1/2021 7:50 PM, jmcquown wrote:
>> I brushed a small pork tenderloin with spicy brown mustard. Rolled it in
>> dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
>> Baked on a lightly oiled baking sheet at 425F for 20 minutes. Meanwhile,
>> I steamed some Fordhook limas.
>>
>> I cut the tenderloin into 1" slices. It's cooked to medium rare. A
>> couple of slices with lightly buttered limas made for a great dinner.
>> Leftovers for later in the week or the freezer.
>>
>> Jill
>
>Made a simple pot of Haluski tonight. Fried cabbage, yellow onion,
>buttered noodles, and salt/pepper. Yum!
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith.

On 6/1/2021 10:20 PM, jmcquown wrote:
> On 6/1/2021 8:00 PM, Lucretia Borgia wrote:
>> On Tue, 1 Jun 2021 19:50:23 -0400, jmcquown >
>> wrote:
>>
>>> I brushed a small pork tenderloin with spicy brown mustard. Rolled it
>>> in dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
>>> Baked on a lightly oiled baking sheet at 425F for 20 minutes.
>>> Meanwhile, I steamed some Fordhook limas.
>>>
>>> I cut the tenderloin into 1" slices. It's cooked to medium rare. A
>>> couple of slices with lightly buttered limas made for a great dinner.
>>> Leftovers for later in the week or the freezer.
>>>
>>> Jill
>>
>> I bought a 2 qt air fryer in order to avoid turning on the oven at 425
>> for 20 minutes. Takes half the time and less than half the power.
>>
>
> I'm thrilled for you. 20 minutes cooking time is fast enough for me and
> I use the oven year round.

I agree with you, Jill. I use my oven year round too. No need for
another gadget (air fryer).

On 6/1/2021 5:50 PM, jmcquown wrote:
> I brushed a small pork tenderloin with spicy brown mustard.Â* Rolled it
> in dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
> Â*Baked on a lightly oiled baking sheet at 425F for 20 minutes.
> Meanwhile, I steamed some Fordhook limas.
>
> I cut the tenderloin into 1" slices.Â* It's cooked to medium rare.Â* A
> couple of slices with lightly buttered limas made for a great dinner.
> Leftovers for later in the week or the freezer.
>
> Jill

Wow, a food post!

I knew you had in in you.

Always brine pork and chicken first.

Far more luscious and tender:

https://www.thespruceeats.com/how-to-brine-pork-331612

Brining Times
When it comes to the amount of time you want to brine something, it is
more important to not brine too long than not long enough. While some
cuts of pork can handle days in a brine, even a relatively small amount
of time can be helpful. Pork generally takes a long time to get the full
effect, but with smaller cuts, even 3 or 4 hours can do the trick. Do
not, however, go longer than these guidelines.

Pork Chops (about 1 to 1 1/2 inches thick): 12 to 24 hours
Whole Pork Tenderloin: 12 hours
Whole Pork Loin: 2 days

On 6/1/2021 6:00 PM, Lucretia Borgia wrote:
> On Tue, 1 Jun 2021 19:50:23 -0400, jmcquown >
> wrote:
>
>> I brushed a small pork tenderloin with spicy brown mustard. Rolled it
>> in dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
>> Baked on a lightly oiled baking sheet at 425F for 20 minutes.
>> Meanwhile, I steamed some Fordhook limas.
>>
>> I cut the tenderloin into 1" slices. It's cooked to medium rare. A
>> couple of slices with lightly buttered limas made for a great dinner.
>> Leftovers for later in the week or the freezer.
>>
>> Jill
>
> I bought a 2 qt air fryer in order to avoid turning on the oven at 425
> for 20 minutes. Takes half the time and less than half the power.
>

Half credit.

The heat/broil element current consumption over 20 minutes is roughly
identical.

https://smartkitchenimprovement.com/air-fryer-wattage/


A regular oven also has insulation and a thermostat which maintains
optimum temperatures. An oven, therefore, runs only about a quarter of
the time.
When you put this into consideration, the power consumption doesnt seem
as bad as previously believed. An air fryer runs throughout the duration
of the cooking process.

If I were to compare, 20minutes of cook time in a regular oven and air
fryer were not created equal. Power Consumption Comparisons Lets bring
in some figures to bring things into context.

The formula for calculating consumption is: (Wattage × Hours Used Per
Day) ÷ 1000 = Daily Kilowatt-hour (kWh) consumption Lets take the
average 1425W air fryer and calculate just how much power you are
consuming with it.

Using the formula we just stated above, here is how you calculate. Lets
assume you are cooking food which takes 30 minutes to prepare.

Your calculations will be as follows: 1425 x ½ hr / 1000 = 0.7125kWh
Now, lets look at an oven. Assuming the average wattage of 2400W, and
we are cooking the same amount of food over 1 hour (It sometimes takes
twice as much time to cook the same food as in an air fryer).

I also stated that in practice, an oven actually runs about 25% of the
time because the thermostat will be regulating the temperature.
The formula, therefore, would look like this: 2400 x ¼ hr / 1000 = 0.6kWh


_Even though the air fryer has a lower wattage, it actually consumes
more energy._

On 6/1/2021 9:23 PM, Dave Smith wrote:
> On Tue, 1 Jun 2021 22:20:05 -0400, jmcquown >
> wrote:
>
>> On 6/1/2021 8:00 PM, Lucretia Borgia wrote:
>>> On Tue, 1 Jun 2021 19:50:23 -0400, jmcquown >
>>> wrote:
>>>
>>>> I brushed a small pork tenderloin with spicy brown mustard. Rolled it
>>>> in dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
>>>> Baked on a lightly oiled baking sheet at 425F for 20 minutes.
>>>> Meanwhile, I steamed some Fordhook limas.
>>>>
>>>> I cut the tenderloin into 1" slices. It's cooked to medium rare. A
>>>> couple of slices with lightly buttered limas made for a great dinner.
>>>> Leftovers for later in the week or the freezer.
>>>>
>>>> Jill
>>>
>>> I bought a 2 qt air fryer in order to avoid turning on the oven at 425
>>> for 20 minutes. Takes half the time and less than half the power.
>>>
>>
>> I'm thrilled for you.
>
> Uncalled for sarcasm noted.
>

How many times do you see sarcasm "called for"?

On Wed, 02 Jun 2021 13:23:36 +1000, Dave Smith >
wrote:

>On Tue, 1 Jun 2021 22:20:05 -0400, jmcquown >
>wrote:
>
>>On 6/1/2021 8:00 PM, Lucretia Borgia wrote:
>>> On Tue, 1 Jun 2021 19:50:23 -0400, jmcquown >
>>> wrote:
>>>
>>>> I brushed a small pork tenderloin with spicy brown mustard. Rolled it
>>>> in dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
>>>> Baked on a lightly oiled baking sheet at 425F for 20 minutes.
>>>> Meanwhile, I steamed some Fordhook limas.
>>>>
>>>> I cut the tenderloin into 1" slices. It's cooked to medium rare. A
>>>> couple of slices with lightly buttered limas made for a great dinner.
>>>> Leftovers for later in the week or the freezer.
>>>>
>>>> Jill
>>>
>>> I bought a 2 qt air fryer in order to avoid turning on the oven at 425
>>> for 20 minutes. Takes half the time and less than half the power.
>>>
>>
>>I'm thrilled for you.
>
>Uncalled for sarcasm noted.

Uncalled for interpretation. I chose to take it positive. No reason
to do otherwise.
Janet US

On Wed, 2 Jun 2021 08:18:30 -0400, Gary > wrote:

>On 6/1/2021 10:20 PM, jmcquown wrote:
>> On 6/1/2021 8:00 PM, Lucretia Borgia wrote:
>>> On Tue, 1 Jun 2021 19:50:23 -0400, jmcquown >
>>> wrote:
>>>
>>>> I brushed a small pork tenderloin with spicy brown mustard. Rolled it
>>>> in dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
>>>> Baked on a lightly oiled baking sheet at 425F for 20 minutes.
>>>> Meanwhile, I steamed some Fordhook limas.
>>>>
>>>> I cut the tenderloin into 1" slices. It's cooked to medium rare. A
>>>> couple of slices with lightly buttered limas made for a great dinner.
>>>> Leftovers for later in the week or the freezer.
>>>>
>>>> Jill
>>>
>>> I bought a 2 qt air fryer in order to avoid turning on the oven at 425
>>> for 20 minutes. Takes half the time and less than half the power.
>>>
>>
>> I'm thrilled for you. 20 minutes cooking time is fast enough for me and
>> I use the oven year round.
>
>I agree with you, Jill. I use my oven year round too. No need for
>another gadget (air fryer).
>
I'd be willing to give one a go, but I simply don't have room on
counter or in cupboards
Janet US

On 6/2/2021 12:31 PM, US Janet wrote:
> On Wed, 2 Jun 2021 08:18:30 -0400, Gary > wrote:
>
>> On 6/1/2021 10:20 PM, jmcquown wrote:
>>> On 6/1/2021 8:00 PM, Lucretia Borgia wrote:
>>>> On Tue, 1 Jun 2021 19:50:23 -0400, jmcquown >
>>>> wrote:
>>>>
>>>>> I brushed a small pork tenderloin with spicy brown mustard. Rolled it
>>>>> in dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
>>>>> Baked on a lightly oiled baking sheet at 425F for 20 minutes.
>>>>> Meanwhile, I steamed some Fordhook limas.
>>>>>
>>>>> I cut the tenderloin into 1" slices. It's cooked to medium rare. A
>>>>> couple of slices with lightly buttered limas made for a great dinner.
>>>>> Leftovers for later in the week or the freezer.
>>>>>
>>>>> Jill
>>>>
>>>> I bought a 2 qt air fryer in order to avoid turning on the oven at 425
>>>> for 20 minutes. Takes half the time and less than half the power.
>>>>
>>>
>>> I'm thrilled for you. 20 minutes cooking time is fast enough for me and
>>> I use the oven year round.
>>
>> I agree with you, Jill. I use my oven year round too. No need for
>> another gadget (air fryer).
>>
> I'd be willing to give one a go, but I simply don't have room on
> counter or in cupboards
> Janet US
>
They did make some nice small ones:

Product Dimensions 14.3 x 10.4 x 11.4 inches

Philips TurboStar Technology Airfryer with Cookbook, Analog Interface,
Black - 1.8lb/2.75qt- HD9621/99
Visit the Philips Kitchen Appliances Store
4.4 out of 5 stars 362 ratings
Currently unavailable.
We don't know when or if this item will be back in stock.

https://www.amazon.com/HD9621-99-Tur...nguag e=en_US

But Ebay has it:

https://www.ebay.com/p/22027543699

Or B,B & B:

https://www.bedbathandbeyond.com/sto...rfryer/3319235

On 2021-06-02 2:29 p.m., US Janet wrote:
> On Wed, 02 Jun 2021 13:23:36 +1000, Dave Smith >
> wrote:
>
>> On Tue, 1 Jun 2021 22:20:05 -0400, jmcquown >
>> wrote:
>>
>>> On 6/1/2021 8:00 PM, Lucretia Borgia wrote:
>>>> On Tue, 1 Jun 2021 19:50:23 -0400, jmcquown >
>>>> wrote:
>>>>
>>>>> I brushed a small pork tenderloin with spicy brown mustard. Rolled it
>>>>> in dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
>>>>> Baked on a lightly oiled baking sheet at 425F for 20 minutes.
>>>>> Meanwhile, I steamed some Fordhook limas.
>>>>>
>>>>> I cut the tenderloin into 1" slices. It's cooked to medium rare. A
>>>>> couple of slices with lightly buttered limas made for a great dinner.
>>>>> Leftovers for later in the week or the freezer.
>>>>>
>>>>> Jill
>>>>
>>>> I bought a 2 qt air fryer in order to avoid turning on the oven at 425
>>>> for 20 minutes. Takes half the time and less than half the power.
>>>>
>>>
>>> I'm thrilled for you.
>>
>> Uncalled for sarcasm noted.
>
> Uncalled for interpretation. I chose to take it positive. No reason
> to do otherwise.
> Janet US
>


I would take it that way because it came from the nymshifting frogger
who is obsessed with me and using my name because he thinks it is in few
filters.

On 2021-06-02 2:31 p.m., US Janet wrote:
> On Wed, 2 Jun 2021 08:18:30 -0400, Gary > wrote:

>>>
>>> I'm thrilled for you. 20 minutes cooking time is fast enough for me and
>>> I use the oven year round.
>>
>> I agree with you, Jill. I use my oven year round too. No need for
>> another gadget (air fryer).
>>
> I'd be willing to give one a go, but I simply don't have room on
> counter or in cupboards


Ours is certainly cutting into our counter space. When We bought it a
year or two ago I thought it would find a home in a storage room and be
used once every month or two. It ended up staying out because we use it
do often. AAMOF, I used it today to reheat two slices of pizza. 5
minutes preheat and 4 minutes heating and then 4 minutes to heat and
they turned out nicely, nice and hot on the crust ad toppings and no
vulcanization like you get from a microwave.

On Wed, 2 Jun 2021 10:36:12 -0600, wolfy's new skateboard
> wrote:

>On 6/1/2021 9:23 PM, Dave Smith wrote:
>> On Tue, 1 Jun 2021 22:20:05 -0400, jmcquown >
>> wrote:
>>
>>> On 6/1/2021 8:00 PM, Lucretia Borgia wrote:
>>>> On Tue, 1 Jun 2021 19:50:23 -0400, jmcquown >
>>>> wrote:
>>>>
>>>>> I brushed a small pork tenderloin with spicy brown mustard. Rolled it
>>>>> in dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
>>>>> Baked on a lightly oiled baking sheet at 425F for 20 minutes.
>>>>> Meanwhile, I steamed some Fordhook limas.
>>>>>
>>>>> I cut the tenderloin into 1" slices. It's cooked to medium rare. A
>>>>> couple of slices with lightly buttered limas made for a great dinner.
>>>>> Leftovers for later in the week or the freezer.
>>>>>
>>>>> Jill
>>>>
>>>> I bought a 2 qt air fryer in order to avoid turning on the oven at 425
>>>> for 20 minutes. Takes half the time and less than half the power.
>>>>
>>>
>>> I'm thrilled for you.
>>
>> Uncalled for sarcasm noted.
>>
>How many times do you see sarcasm "called for"?

Quite often.

--
The other Dave Smith.

On Wed, 02 Jun 2021 12:29:44 -0600, US Janet >
wrote:

>On Wed, 02 Jun 2021 13:23:36 +1000, Dave Smith >
>wrote:
>
>>On Tue, 1 Jun 2021 22:20:05 -0400, jmcquown >
>>wrote:
>>
>>>On 6/1/2021 8:00 PM, Lucretia Borgia wrote:
>>>> On Tue, 1 Jun 2021 19:50:23 -0400, jmcquown >
>>>> wrote:
>>>>
>>>>> I brushed a small pork tenderloin with spicy brown mustard. Rolled it
>>>>> in dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
>>>>> Baked on a lightly oiled baking sheet at 425F for 20 minutes.
>>>>> Meanwhile, I steamed some Fordhook limas.
>>>>>
>>>>> I cut the tenderloin into 1" slices. It's cooked to medium rare. A
>>>>> couple of slices with lightly buttered limas made for a great dinner.
>>>>> Leftovers for later in the week or the freezer.
>>>>>
>>>>> Jill
>>>>
>>>> I bought a 2 qt air fryer in order to avoid turning on the oven at 425
>>>> for 20 minutes. Takes half the time and less than half the power.
>>>>
>>>
>>>I'm thrilled for you.
>>
>>Uncalled for sarcasm noted.
>
>Uncalled for interpretation. I chose to take it positive. No reason
>to do otherwise.

One reason: the poster's history.

--
The other Dave Smith.

On Wed, 2 Jun 2021 14:58:26 -0400, Dave Smith
> wrote:

>On 2021-06-02 2:29 p.m., US Janet wrote:
>> On Wed, 02 Jun 2021 13:23:36 +1000, Dave Smith >
>> wrote:
>>>
>>> Uncalled for sarcasm noted.
>>
>> Uncalled for interpretation. I chose to take it positive. No reason
>> to do otherwise.
>> Janet US
>>
>I would take it that way because it came from the nymshifting frogger
>who is obsessed with me and using my name because he thinks it is in few
>filters.

It came from Jill, not from "the nymshifting frogger". Pay attention,
please.

Sorry for using your name, Dave. It was the only way not to become
invisible, as you understand but pretend you don't understand. If
you're fed up, I'll give you a break, provided we can agree on someone
else's name I can catch a ride on.

--
The other Dave Smith.

On Tuesday, June 1, 2021 at 8:36:13 PM UTC-4, Sheldon wrote:
> On Tue, 1 Jun 2021 Dave Smith wrote:
> >On 2021-06-01 jmcquown wrote:
> >> I brushed a small pork tenderloin with spicy brown mustard. Rolled it
> >> in dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
> >> Baked on a lightly oiled baking sheet at 425F for 20 minutes.
> >> Meanwhile, I steamed some Fordhook limas.
> >>
> >> I cut the tenderloin into 1" slices. It's cooked to medium rare. A
> >> couple of slices with lightly buttered limas made for a great dinner.
> >> Leftovers for later in the week or the freezer.
> >
> >We had some leftover boneless lamb leg roast. I made a curry with it. I
> >sauteed a chopped onion with a couple cloves of garlic and a finely
> >minced thumb size chunk of ginger rood, added some spicy Jamaican curry
> >powder, some chopped dried apricots and about two cups of chicken broth
> >and heated it to a simmer. Then I minced the lamb and threw it in. While
> >it was simmering I cooked the rice. When the rice was done I fluffed it
> >and left it in the covered pot while I steamed some broccoli. Dang tasty.
> We weren't particulary hungry and had no idea what to eat so rummaged
> and found a bag of a dozen fresh NYC bagels in the bread box... yes we
> do have a bread box on the kitchen counter. My wife brought them home
> from her Memmorial Day visit. My wife had hers buttered with imported
> swiss cheese. I had mine buttered with ordinary store brand orange
> marmalade. Don't always feel like cooking.

That's when its time to let other people cook their poison for you.

On 6/2/2021 1:04 PM, Dave Smith wrote:
> On Wed, 2 Jun 2021 10:36:12 -0600, wolfy's new skateboard
> > wrote:
>
>> On 6/1/2021 9:23 PM, Dave Smith wrote:
>>> On Tue, 1 Jun 2021 22:20:05 -0400, jmcquown >
>>> wrote:
>>>
>>>> On 6/1/2021 8:00 PM, Lucretia Borgia wrote:
>>>>> On Tue, 1 Jun 2021 19:50:23 -0400, jmcquown >
>>>>> wrote:
>>>>>
>>>>>> I brushed a small pork tenderloin with spicy brown mustard. Rolled it
>>>>>> in dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
>>>>>> Baked on a lightly oiled baking sheet at 425F for 20 minutes.
>>>>>> Meanwhile, I steamed some Fordhook limas.
>>>>>>
>>>>>> I cut the tenderloin into 1" slices. It's cooked to medium rare. A
>>>>>> couple of slices with lightly buttered limas made for a great dinner.
>>>>>> Leftovers for later in the week or the freezer.
>>>>>>
>>>>>> Jill
>>>>>
>>>>> I bought a 2 qt air fryer in order to avoid turning on the oven at 425
>>>>> for 20 minutes. Takes half the time and less than half the power.
>>>>>
>>>>
>>>> I'm thrilled for you.
>>>
>>> Uncalled for sarcasm noted.
>>>
>> How many times do you see sarcasm "called for"?
>
> Quite often.
>

Bullshit.

I have yet to see someone pop in here and ask for some sarcasm.

On Wed, 2 Jun 2021 13:37:34 -0600, wolfy's new skateboard
> wrote:

>On 6/2/2021 1:04 PM, Dave Smith wrote:
>> On Wed, 2 Jun 2021 10:36:12 -0600, wolfy's new skateboard
>> > wrote:
>>
>>> On 6/1/2021 9:23 PM, Dave Smith wrote:
>>>>
>>>> Uncalled for sarcasm noted.
>>>>
>>> How many times do you see sarcasm "called for"?
>>
>> Quite often.
>>
>
>Bullshit.
>
>I have yet to see someone pop in here and ask for some sarcasm.

Ah, you take 'called for' very literally. Right-o.

--
The other Dave Smith.

On Wed, 02 Jun 2021 12:31:20 -0600, US Janet >
wrote:

>On Wed, 2 Jun 2021 08:18:30 -0400, Gary > wrote:
>
>>On 6/1/2021 10:20 PM, jmcquown wrote:
>>> On 6/1/2021 8:00 PM, Lucretia Borgia wrote:
>>>> On Tue, 1 Jun 2021 19:50:23 -0400, jmcquown >
>>>> wrote:
>>>>
>>>>> I brushed a small pork tenderloin with spicy brown mustard. Rolled it
>>>>> in dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
>>>>> Baked on a lightly oiled baking sheet at 425F for 20 minutes.
>>>>> Meanwhile, I steamed some Fordhook limas.
>>>>>
>>>>> I cut the tenderloin into 1" slices. It's cooked to medium rare. A
>>>>> couple of slices with lightly buttered limas made for a great dinner.
>>>>> Leftovers for later in the week or the freezer.
>>>>>
>>>>> Jill
>>>>
>>>> I bought a 2 qt air fryer in order to avoid turning on the oven at 425
>>>> for 20 minutes. Takes half the time and less than half the power.
>>>>
>>>
>>> I'm thrilled for you. 20 minutes cooking time is fast enough for me and
>>> I use the oven year round.
>>
>>I agree with you, Jill. I use my oven year round too. No need for
>>another gadget (air fryer).
>>
>I'd be willing to give one a go, but I simply don't have room on
>counter or in cupboards
>Janet US
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith.

On Thu, 03 Jun 2021 05:43:52 +1000, Dave Smith >
wrote:

>On Wed, 2 Jun 2021 13:37:34 -0600, wolfy's new skateboard
> wrote:
>
>>On 6/2/2021 1:04 PM, Dave Smith wrote:
>>> On Wed, 2 Jun 2021 10:36:12 -0600, wolfy's new skateboard
>>> > wrote:
>>>
>>>> On 6/1/2021 9:23 PM, Dave Smith wrote:
>>>>>
>>>>> Uncalled for sarcasm noted.
>>>>>
>>>> How many times do you see sarcasm "called for"?
>>>
>>> Quite often.
>>>
>>
>>Bullshit.
>>
>>I have yet to see someone pop in here and ask for some sarcasm.
>
>Ah, you take 'called for' very literally. Right-o.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith.

On Thu, 03 Jun 2021 05:28:01 +1000, Dave Smith >
wrote:

>On Wed, 2 Jun 2021 14:58:26 -0400, Dave Smith
> wrote:
>
>>On 2021-06-02 2:29 p.m., US Janet wrote:
>>> On Wed, 02 Jun 2021 13:23:36 +1000, Dave Smith >
>>> wrote:
>>>>
>>>> Uncalled for sarcasm noted.
>>>
>>> Uncalled for interpretation. I chose to take it positive. No reason
>>> to do otherwise.
>>> Janet US
>>>
>>I would take it that way because it came from the nymshifting frogger
>>who is obsessed with me and using my name because he thinks it is in few
>>filters.
>
>It came from Jill, not from "the nymshifting frogger". Pay attention,
>please.
>
>Sorry for using your name, Dave. It was the only way not to become
>invisible, as you understand but pretend you don't understand. If
>you're fed up, I'll give you a break, provided we can agree on someone
>else's name I can catch a ride on.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith.

On Thu, 03 Jun 2021 05:05:45 +1000, Dave Smith >
wrote:

>On Wed, 02 Jun 2021 12:29:44 -0600, US Janet >
>wrote:
>
>>On Wed, 02 Jun 2021 13:23:36 +1000, Dave Smith >
>>wrote:
>>
>>>On Tue, 1 Jun 2021 22:20:05 -0400, jmcquown >
>>>wrote:
>>>
>>>>On 6/1/2021 8:00 PM, Lucretia Borgia wrote:
>>>>> On Tue, 1 Jun 2021 19:50:23 -0400, jmcquown >
>>>>> wrote:
>>>>>
>>>>>> I brushed a small pork tenderloin with spicy brown mustard. Rolled it
>>>>>> in dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
>>>>>> Baked on a lightly oiled baking sheet at 425F for 20 minutes.
>>>>>> Meanwhile, I steamed some Fordhook limas.
>>>>>>
>>>>>> I cut the tenderloin into 1" slices. It's cooked to medium rare. A
>>>>>> couple of slices with lightly buttered limas made for a great dinner.
>>>>>> Leftovers for later in the week or the freezer.
>>>>>>
>>>>>> Jill
>>>>>
>>>>> I bought a 2 qt air fryer in order to avoid turning on the oven at 425
>>>>> for 20 minutes. Takes half the time and less than half the power.
>>>>>
>>>>
>>>>I'm thrilled for you.
>>>
>>>Uncalled for sarcasm noted.
>>
>>Uncalled for interpretation. I chose to take it positive. No reason
>>to do otherwise.
>
>One reason: the poster's history.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith.

On Thu, 03 Jun 2021 05:04:34 +1000, Dave Smith >
wrote:

>On Wed, 2 Jun 2021 10:36:12 -0600, wolfy's new skateboard
> wrote:
>
>>On 6/1/2021 9:23 PM, Dave Smith wrote:
>>> On Tue, 1 Jun 2021 22:20:05 -0400, jmcquown >
>>> wrote:
>>>
>>>> On 6/1/2021 8:00 PM, Lucretia Borgia wrote:
>>>>> On Tue, 1 Jun 2021 19:50:23 -0400, jmcquown >
>>>>> wrote:
>>>>>
>>>>>> I brushed a small pork tenderloin with spicy brown mustard. Rolled it
>>>>>> in dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
>>>>>> Baked on a lightly oiled baking sheet at 425F for 20 minutes.
>>>>>> Meanwhile, I steamed some Fordhook limas.
>>>>>>
>>>>>> I cut the tenderloin into 1" slices. It's cooked to medium rare. A
>>>>>> couple of slices with lightly buttered limas made for a great dinner.
>>>>>> Leftovers for later in the week or the freezer.
>>>>>>
>>>>>> Jill
>>>>>
>>>>> I bought a 2 qt air fryer in order to avoid turning on the oven at 425
>>>>> for 20 minutes. Takes half the time and less than half the power.
>>>>>
>>>>
>>>> I'm thrilled for you.
>>>
>>> Uncalled for sarcasm noted.
>>>
>>How many times do you see sarcasm "called for"?
>
>Quite often.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith.

On Wed, 2 Jun 2021 15:02:58 -0400, Dave Smith
> wrote:

>On 2021-06-02 2:31 p.m., US Janet wrote:
>> On Wed, 2 Jun 2021 08:18:30 -0400, Gary > wrote:
>
>>>>
>>>> I'm thrilled for you. 20 minutes cooking time is fast enough for me and
>>>> I use the oven year round.
>>>
>>> I agree with you, Jill. I use my oven year round too. No need for
>>> another gadget (air fryer).
>>>
>> I'd be willing to give one a go, but I simply don't have room on
>> counter or in cupboards
>
>
>Ours is certainly cutting into our counter space. When We bought it a
>year or two ago I thought it would find a home in a storage room and be
>used once every month or two. It ended up staying out because we use it
>do often. AAMOF, I used it today to reheat two slices of pizza. 5
>minutes preheat and 4 minutes heating and then 4 minutes to heat and
>they turned out nicely, nice and hot on the crust ad toppings and no
>vulcanization like you get from a microwave.
>
>
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith.

On Wed, 02 Jun 2021 12:29:44 -0600, US Janet >
wrote:

>On Wed, 02 Jun 2021 13:23:36 +1000, Dave Smith >
>wrote:
>
>>On Tue, 1 Jun 2021 22:20:05 -0400, jmcquown >
>>wrote:
>>
>>>On 6/1/2021 8:00 PM, Lucretia Borgia wrote:
>>>> On Tue, 1 Jun 2021 19:50:23 -0400, jmcquown >
>>>> wrote:
>>>>
>>>>> I brushed a small pork tenderloin with spicy brown mustard. Rolled it
>>>>> in dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
>>>>> Baked on a lightly oiled baking sheet at 425F for 20 minutes.
>>>>> Meanwhile, I steamed some Fordhook limas.
>>>>>
>>>>> I cut the tenderloin into 1" slices. It's cooked to medium rare. A
>>>>> couple of slices with lightly buttered limas made for a great dinner.
>>>>> Leftovers for later in the week or the freezer.
>>>>>
>>>>> Jill
>>>>
>>>> I bought a 2 qt air fryer in order to avoid turning on the oven at 425
>>>> for 20 minutes. Takes half the time and less than half the power.
>>>>
>>>
>>>I'm thrilled for you.
>>
>>Uncalled for sarcasm noted.
>
>Uncalled for interpretation. I chose to take it positive. No reason
>to do otherwise.
>Janet US
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith.