Comfort Food

~patches~ said:

X-No-archive: yes

DH made comfort food - boneless pork chops lightly browned then
simmered in mushroom sauce, boiled potatoes, tossed salad with raspberry
viniagrette.

Dem's pork medallions.

Carol

X-No-archive: yes

Carol 'Damsel' Peterson said:

~patches~ said:

X-No-archive: yes

DH made comfort food - boneless pork chops lightly browned then
simmered in mushroom sauce, boiled potatoes, tossed salad with raspberry
viniagrette.

Dem's pork medallions.

No - pork loin centre cuts. I can take a pic of frozen ones if you
would like. They are a lot larger than the turkey medallions we buy.

Quoted message said:

Carol

--
to email me you must be on my white list
patches_reccooking at hotmail dot com

Carol 'Damsel' Peterson said:

~patches~ said:

X-No-archive: yes

DH made comfort food - boneless pork chops lightly browned then
simmered in mushroom sauce, boiled potatoes, tossed salad with
raspberry viniagrette.

Dem's pork medallions.

Carol

LOL! I wondered how long this would take!

Jill

~patches~ said:

You still here, pest... yer like a friggin' gnat, sheesh.

Quoted message said:

DH made boneless pork chops

DH must be impotent, there's no such thing as boneless chops.

Quoted message said:

No pic, sorry.

Puh - leeeze... spare us.

Sheldon

~patches~ said:

X-No-archive: yes

Carol 'Damsel' Peterson said:

~patches~ said:

DH made comfort food - boneless pork chops lightly browned then
simmered in mushroom sauce, boiled potatoes, tossed salad with raspberry
viniagrette.

Dem's pork medallions.

No - pork loin centre cuts. I can take a pic of frozen ones if you
would like. They are a lot larger than the turkey medallions we buy.

That's because pigs are bigger than turkeys. My understanding is that
it's only really a pork chop if it includes bone. Either way, I like
the slices of boneless pork loin, too.

Carol, who is cooking teriyaki pork tenderloin tonight

X-No-archive: yes

Carol 'Damsel' Peterson said:

~patches~ said:

X-No-archive: yes

DH made comfort food - boneless pork chops lightly browned then
simmered in mushroom sauce, boiled potatoes, tossed salad with raspberry
viniagrette.

Dem's pork medallions.

Carol

Here's pics of some I have in the freezer. I should have just included
them in my reply. One pic shows the actual name of the meat, the other
a close up of one. We have these several times a month because they are
low fat & one each is enough for each of us so they end up be rather
inexpensive.
http://tinypic.com/erk007.jpg
http://tinypic.com/erk17s.jpg

--
to email me you must be on my white list
patches_reccooking at hotmail dot com

~patches~ said:

Here's pics of some I have in the freezer. I should have just included
them in my reply. One pic shows the actual name of the meat, the other
a close up of one. We have these several times a month because they are
low fat & one each is enough for each of us so they end up be rather
inexpensive.
http://tinypic.com/erk007.jpg
http://tinypic.com/erk17s.jpg

We like to buy giant pork loins (maybe 18 inches long) and make slices
for frying or grilling, as well as a couple roasts. It's more
economical to buy the big slab than the individual pieces, too.

Carol

X-No-archive: yes

Carol 'Damsel' Peterson said:

~patches~ said:

Here's pics of some I have in the freezer. I should have just included
them in my reply. One pic shows the actual name of the meat, the other
a close up of one. We have these several times a month because they are
low fat & one each is enough for each of us so they end up be rather
inexpensive.
http://tinypic.com/erk007.jpg
http://tinypic.com/erk17s.jpg

We like to buy giant pork loins (maybe 18 inches long) and make slices
for frying or grilling, as well as a couple roasts. It's more
economical to buy the big slab than the individual pieces, too.

Our local m&p grocery store puts the individual pieces on sale if they
aren't sold by about 2 pm so for us it is more economical to buy those.
They do the same with pork tenderloin which is why I used that for the
peameal bacon experiment figuring if it didn't work out I would be out
very little money. They seldom have a large pork loin. I have to go
into the butchershop for something like that 🙁

Quoted message said:

Carol

--
to email me you must be on my white list
patches_reccooking at hotmail dot com

Of all the ~patches~s I've known, "~patches~" is the ~patches~iest.

Quoted message said:

X-No-archive: yes

Carol 'Damsel' Peterson said:

~patches~ said:

Here's pics of some I have in the freezer. I should have just included
them in my reply. One pic shows the actual name of the meat, the other
a close up of one. We have these several times a month because they are
low fat & one each is enough for each of us so they end up be rather
inexpensive.
http://tinypic.com/erk007.jpg
http://tinypic.com/erk17s.jpg

We like to buy giant pork loins (maybe 18 inches long) and make slices
for frying or grilling, as well as a couple roasts. It's more
economical to buy the big slab than the individual pieces, too.

Our local m&p grocery store puts the individual pieces on sale if they
aren't sold by about 2 pm so for us it is more economical to buy those.
They do the same with pork tenderloin which is why I used that for the
peameal bacon experiment figuring if it didn't work out I would be out
very little money. They seldom have a large pork loin. I have to go
into the butchershop for something like that 🙁

This is the worst argument in Usenet history.

Quoted message said:

Quoted message said:

Carol

Sheldon said:

~patches~ wrote:

You still here, pest...

Well Brain trust you obviously lack the brain power to setup a kill
file. I'm surprised that you made it to usenet. Someone must have setup
the computer up for you since you seem too stupid to have done it
yourself. It must have been the neighboorhood six year old.

Goodbye and good riddance, ShelDORK.

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

X-No-archive: yes

<Snip>

No pic, sorry.

Good.

Dimitri

Wavy G said:

Of all the ~patches~s I've known, "~patches~" is the ~patches~iest.

Quoted message said:

X-No-archive: yes

Carol 'Damsel' Peterson said:

On Wed, 19 Oct 2005 12:47:22 -0400, ~patches~
<[email hidden]> wrote:

> Here's pics of some I have in the freezer. I should have just
> included them in my reply. One pic shows the actual name of the
> meat, the other a close up of one. We have these several times a
> month because they are low fat & one each is enough for each of us
> so they end up be rather inexpensive.
> http://tinypic.com/erk007.jpg
> http://tinypic.com/erk17s.jpg

We like to buy giant pork loins (maybe 18 inches long) and make
slices for frying or grilling, as well as a couple roasts. It's
more economical to buy the big slab than the individual pieces, too.

Our local m&p grocery store puts the individual pieces on sale if
they aren't sold by about 2 pm so for us it is more economical to
buy those. They do the same with pork tenderloin which is why I
used that for the peameal bacon experiment figuring if it didn't
work out I would be out very little money. They seldom have a large
pork loin. I have to go into the butchershop for something like
that 🙁

This is the worst argument in Usenet history.

That's because it's not an argument, it's a discussion. It's apparently a
concept you are unfamiliar with.

On Wed, 19 Oct 2005 20:51:28 GMT, in rec.food.cooking, "Dimitri"
<[email hidden]> banged up four bags of smack and drooled:

Quoted message said:

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

X-No-archive: yes

<Snip>

No pic, sorry.

Good.

Dimitri

lol..

On Wed, 19 Oct 2005 10:40:57 -0400, ~patches~ <[email hidden]>

Quoted message said:

simmered in mushroom sauce, with raspberry
viniagrette.

I would be interested in your recipes for these items. May be simple stuff, but
I see little variations in every ones take on these and each adds to the
collection in some way.
----
Support your LOCAL scanner frequency site and groups!
http://www.wpascanner.com http://www.tampascanner.info
-------------------------------------------------------
http://www.gulfcoastdish.net

----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups
----= East and West-Coast Server Farms - Total Privacy via Encryption =----