- Corned Beef - 2 Updates
- McDonalds - 5 Updates
- Cauliflower Gratin - 1 Update
- Rachael Ray's wardrobe? - 2 Updates
- Apple Substitute - 1 Update
- spatchcocked chicken tonight - 1 Update
- GMO? Organic?? what is your level of knowledge? - 1 Update
- Forgot to ask: (Re: How about Eggplant?) - 1 Update
| jmcquown <j_mcquown@comcast.net>: May 19 01:26PM -0400 On 5/18/2019 5:50 PM, Dave Smith wrote: >> prepare them and still have them come out tender and juicy. > Pork tenderloin is a very versatile cut.If you are cutting it into chops > I think they would be called medallions. Call them medallions if you wish. It depends on the thickness or thinness of the slice. :) I do find pork tenderloin to be very versatile. I never buy the ones that are pre-seasoned with anything. I see teriyaki or other pre-seasoned cryovac'd pork tenderloins (note: I'm not talking about whole loin). I don't buy those. I prefer to do the seasoning myself. > then added some finely chopped onion into the butter sauteed until > tender, added some heavy cream and the apricots. I also tried them once > with a mushroom sauce. Glad it worked. I'm not a fan of fruit sauces on meat. Jill |
| jmcquown <j_mcquown@comcast.net>: May 19 01:50PM -0400 On 5/19/2019 1:47 PM, Nancy2 wrote: > ((usually) to make it more tender, even if it isn't one of the seasoned/marinated tenderloins. > We have one small chain (Fareway) which doesn't use Hormel pork, but our large chain does. > N. I'm aware of what I'm buying. Even the store brand is injected with saline. So sorry I can't find a local pig farmer but that's just the way things go. :) Jill |
| dsi1 <dsi123@hawaiiantel.net>: May 19 11:45AM -0700 On Sunday, May 19, 2019 at 8:10:43 AM UTC-10, GM wrote: > -- > Best > Greg I have had some of that aged stuff. It looks kind of scary but I don't know how long it takes to reach that point. :) https://www.amazon.com/photos/shared/Ya0QXfPrTkipQFvj7JZoiQ.kBP3cHbDl7sO_0TFHlGTwU |
| Bruce <bruce@invalid.invalid>: May 20 05:03AM +1000 On Sun, 19 May 2019 09:23:17 -0700 (PDT), Cindy Hamilton >> and Butthead. >You criticize others for piling on Kuthe and Bove, but you always >attack Gary for his choices. Hypocrite? I criticize group bullying. Gary and Dave need regular corrections. They get them from me. There's no group. |
| Bruce <bruce@invalid.invalid>: May 20 05:04AM +1000 On Sun, 19 May 2019 11:07:45 -0700 (PDT), dsi1 >> He lives to snipe. He gets self righteous and snipes at those who thrive >> on the negative attention. >Bruce is the president of my fan club so I can't complain. :) Now that's a positive attitude. In RFC! |
| Dave Smith <adavid.smith@sympatico.ca>: May 19 03:13PM -0400 On 2019-05-19 1:36 p.m., Ed Pawlowski wrote: > Always took a break for lunch. For years it was at a table in the > conference room with one or two of my co-workers. We both retired but > until I moved, we still had lunch together a couple of times a month. I worked a compressed work week, four 9.25 hour days. I was on the road and usually working on my own and dealt with things as they came up, and noon hour was often a productive time, so I often skipped lunch. If I was working with one of my colleagues we usually went out for lunch. > We rarely discussed work during that time. News, politics, TV shows, it > was a nice break in the day. About 2:30 I'd take a short nap. No naps for me. The only time I ever napped was in the first month or so after surgery. In fact, this afternoon I came the closest to napping that I have been in the last 8 years. I had been out doing yard work. After a long, cold, wet spring it jumped up to 82 F today. I came in, had a shower and laid down for 5 minutes. Now I have to go out and sweep off the patio and head off on the motorcycle. |
| Dave Smith <adavid.smith@sympatico.ca>: May 19 03:15PM -0400 On 2019-05-19 2:07 p.m., dsi1 wrote: >> He lives to snipe. He gets self righteous and snipes at those who thrive >> on the negative attention. > Bruce is the president of my fan club so I can't complain. :) It's a bromance. |
| Bruce <bruce@invalid.invalid>: May 20 05:07AM +1000 On Sun, 19 May 2019 11:39:25 -0400, jmcquown <j_mcquown@comcast.net> wrote: >cauliflower stems. >I bought a head of cauliflower yesterday. I'm thinking I'll try this >rather than roasting the head of cauliflower. :) One wouldn't think you needed encouragement to steam your vegetables. |
| jmcquown <j_mcquown@comcast.net>: May 19 01:10PM -0400 > Seventeen year old post. Another Gmail dummy dug it up originally. It's > always a Gmail user that replies to ancient posts. Yep! It's the google groupers who somehow stumble upon RFC. They're fly-by-night posters. I sort of remember when this discussion came up all those years ago. I didn't care then and I don't care now so no specific recollections. The only thing I remember about watching Rachel Ray's cooking shows (my mother liked them) was the amount of food she cooked always like a lot. She'd say it was for four people. More like 8 people in my book. Jill |
| Bruce <bruce@invalid.invalid>: May 20 05:01AM +1000 On Sun, 19 May 2019 12:54:58 -0400, Dave Smith >> Hey , bigger ain't always better ! I think she has a very nice set of >> teats . >Bigger? I would not say that they are bigger. The ride exceptional high. It's already a completely useless statement, why repeat it a thousand times? You've been saying this since the dawn of time. |
| coltwvu@gmail.com: May 19 11:57AM -0700 You can make a good apple pie from ritz crackers. |
| jmcquown <j_mcquown@comcast.net>: May 19 02:49PM -0400 On 5/16/2019 12:47 PM, U.S. Janet B. wrote: >> Jill > sounds really good but as you said, not in the rain :-( I put that > thought aside for the summer. The grilled artichokes looked absolutely delicious. Even before I saw the show, when I was at the grocery store last week the artichokes looked very nice. I was tempted! But I didn't have a plan so I didn't buy any. Now I have a plan. Grilled split globe artichokes. :) Jill |
| Terry Coombs <snag_one@msn.com>: May 19 01:48PM -0500 On 5/19/2019 11:30 AM, graham wrote: >> continuous . Now I'm not an "organic everything" fanatic , but we do >> try to limit or eliminate things that we believe will harm our bodies . > What a load of bollocks!!! You're entitled to your own opinion no matter how dead wrong it is . -- Snag Yes , I'm old and crochety - and armed . Get outta my woods ! |
| jmcquown <j_mcquown@comcast.net>: May 19 02:36PM -0400 On 5/19/2019 2:18 PM, U.S. Janet B. wrote: > old school, please. That just made my mouth water. Where's the touch > of garlic? > Janet US Which old school? <wink> Seasoned flour, breadcrumbs or cornmeal? You could add garlic to any of those. :) I think I prefer the old school right now, too, and it will be seasoned flour rather than the more course coating. Sure, I'll add some garlic powder. I made eggplant parm last year. It was wonderful but I'm not sure I'm ready for it again. Jill |
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