Pork Chops & Refried Beans

[Brooklyn1]

Frying well seasoned chops:
http://i65.tinypic.com/2i9gvih.jpg
Do not wash pan, add black beans, I used two cans of Goya with liquid,
mashed with my 'ricer' while cooking until it reaches desired
consistancy, and taste to reseason... main seasoning is Penzeys adobo:
http://i68.tinypic.com/f0z0a0.jpg
Serve... very delicious:
http://i66.tinypic.com/246tnvt.jpg
Only thing missing were tortillas, can't get decent tortillas in this
back country... on Lung Guyland a dozen different local brands were
delivered to the Hispanic market all day, and still hot.
I cooked this almost two weeks ago but for some reason the ETECH xD
adapter for my camera's chip hadn't arrived until now.

[Colonel Edmund J. Burke]

gives me the runs every time.
LOL

[Gregory Morrow]

Nice...it's a cool night here, wish I had that for dinner.

--
Best
Greg

[Brooklyn1]

It's a very quick meal to prepare, no more than 30 minutes... just fry
some pork chops... open some canned beans and mash... make extra for
the next day or it freezes well.

[Jeßus]

On Wed, 23 Mar 2016 16:13:42 -0400, Brooklyn1
<grave...@verizon.net> wrote:

>Serve... very delicious:
>http://i66.tinypic.com/246tnvt.jpg

You sure have some nerve criticising other people's pics/food when you
post something like that. I wouldn't be terribly impressed if that was
served up to me, it reminds me of dog's barf.

[Janet B]

On Wed, 23 Mar 2016 16:13:42 -0400, Brooklyn1
<grave...@verizon.net> wrote:

I like the look of those chops.
Janet US

[tert in seattle]

Sqwertz wrote:
> On Wed, 23 Mar 2016 16:13:42 -0400, Brooklyn1 wrote:
>
>> http://i68.tinypic.com/f0z0a0.jpg
>
> Holy Mother of God! [making sign of the cross] And you criticize how
> other people's food looks!?!?! If somebody else posted that pan of
> puke you'd be all over it.
>
> -sw

obviously you know nothing about cooking

it's a pan of diarrhea

[Brooklyn1]

Are you claiming that your dog pukes up whole pork chops, then either
your dog is totally toothless or you are a LIAR! No one has ever
claimed refried beans are attractive, even Taco Bell has never claimed
their refried beans are pretty... people eat refried beans because
when well prepared they taste good, not because they'd win a beauty
contest. I've never yet seen an attractive bowl of chili either...
every bowl of chili I've ever seen could be said looks like a bad case
of the shits.

[cshenk]

Brooklyn1 wrote in rec.food.cooking:

Works for me but it's too much beans and pork for one person here.
What you showed would be shared by 2 here and we'd be adding some sort
of veggies to the plate.

I see some others hate the look but they aren't familiar with 1/2
mashed beans most likely? Me, that's down home cooking of the more
western areas of the country because my areas of the south are a little
different. We'd have splashes of bell pepper in there for looks (but
no flavor change really by them).

--

[cshenk]

Brooklyn1 wrote in rec.food.cooking:

I'd swap it up a bit but not massively. I'd use pork loin and have
that sliced to 1 inch thick and cook it medium rare then cross slice it
to the grain and serve it that way with the beans.

Understood on the camera, I only just got a workable one again and it's
not real fancy but then it works for my needs and I'm trying to pay off
bills and put money away for retirement. I have a fuji fine Pinepix AX
16mp.

--

[John Kuthe]

On Wednesday, March 23, 2016 at 5:15:02 PM UTC-6, Brooklyn1 wrote:
> I've never yet seen an attractive bowl of chili either...
> every bowl of chili I've ever seen could be said looks like a bad case
> of the shits.

Chunks in sauce. Going in, coming back out! ;-)

John kuthe...

[Jeßus]

On Wed, 23 Mar 2016 19:14:18 -0400, Brooklyn1
<grave...@verizon.net> wrote:

>On Thu, 24 Mar 2016 08:17:18 +1100, Jeßus <j...@j.invalid> wrote:
>
>>On Wed, 23 Mar 2016 16:13:42 -0400, Brooklyn1
>><grave...@verizon.net> wrote:
>>
>>>Serve... very delicious:
>>>http://i66.tinypic.com/246tnvt.jpg
>>
>>You sure have some nerve criticising other people's pics/food when you
>>post something like that. I wouldn't be terribly impressed if that was
>>served up to me, it reminds me of dog's barf.
>
>Are you claiming that your dog pukes up whole pork chops, then either
>your dog is totally toothless or you are a LIAR!

You know what I was referring to.

>No one has ever
>claimed refried beans are attractive, even Taco Bell has never claimed
>their refried beans are pretty... people eat refried beans because
>when well prepared they taste good, not because they'd win a beauty
>contest. I've never yet seen an attractive bowl of chili either...
>every bowl of chili I've ever seen could be said looks like a bad case
>of the shits.

All irrelevant. You post pics - expect to be heavily criticised, since
you like to be unreasonable when you criticise other people's pics.

[John Kuthe]

I can't even see Sheldon's pics. Tinypic .com is broken for me. I guess Tinypic is catering to phones more than WinXP Pro! Would be my guess actually.

John Kuthe...

[William]

Looks good to me Sheldon except I would shake some shredded cheddar on
top of those pintos.

William

[MisterDiddyWahDiddy]

On Wednesday, March 23, 2016 at 6:16:39 PM UTC-5, cshenk wrote:
> Brooklyn1 wrote in rec.food.cooking:
>
> > Frying well seasoned chops:
> > http://i65.tinypic.com/2i9gvih.jpg
> > Do not wash pan, add black beans, I used two cans of Goya with liquid,
> > mashed with my 'ricer' while cooking until it reaches desired
> > consistancy, and taste to reseason... main seasoning is Penzeys adobo:
> > http://i68.tinypic.com/f0z0a0.jpg
> > Serve... very delicious:
> > http://i66.tinypic.com/246tnvt.jpg
> > Only thing missing were tortillas, can't get decent tortillas in this
> > back country... on Lung Guyland a dozen different local brands were
> > delivered to the Hispanic market all day, and still hot.
> > I cooked this almost two weeks ago but for some reason the ETECH xD
> > adapter for my camera's chip hadn't arrived until now.
>
> Works for me but it's too much beans and pork for one person here.

Sheldon likes to eat all of those beans, then hours later, close himself
into a small closet and wallow in his own farts. Sheldon likes being in
the closet.

--Bryan

[sf]

On Wed, 23 Mar 2016 22:49:35 -0400 (EDT), Cheryl
<jlhs...@hotmail.com> wrote:

> "cshenk" <csh...@cox.net> Wrote in message:

>
> >
> > I see some others hate the look but they aren't familiar with 1/2
> > mashed beans most likely? Me, that's down home cooking of the more
> > western areas of the country because my areas of the south are a little
> > different. We'd have splashes of bell pepper in there for looks (but
> > no flavor change really by them).
> >
>

> I don't think you get it Carol. Doesn't matter if it isn't supposed to be pretty. A lot of food isn't meant to be photographed because it just doesn't make a pleasant picture. Plenty of people have posted pics of perfectly good food but if it doesn't please Sheldon's eye he lets us know it.

When has he ever complimented anyone or at least kept his big fat trap
shut? The bottom line is - if it's not his food picture, he finds
fault with it.

--

sf

[Julie Bove]

"Jeßus" <j...@j.invalid> wrote in message
news:qn16fbd0qo5o3obtm...@4ax.com...

I made the mistake of looking. I already had a weak feeling stomach but
that put me right over the edge.

[Cheri]

"sf" wrote in message news:f7v6fbhdr9pdj51pl...@4ax.com...

==========

Very true.

Cheri

[jmcquown]

On 3/23/2016 7:16 PM, cshenk wrote:
> Brooklyn1 wrote in rec.food.cooking:
>
>> Frying well seasoned chops:
>> http://i65.tinypic.com/2i9gvih.jpg
>> Do not wash pan, add black beans, I used two cans of Goya with liquid,
>> mashed with my 'ricer' while cooking until it reaches desired
>> consistancy, and taste to reseason... main seasoning is Penzeys adobo:
>> http://i68.tinypic.com/f0z0a0.jpg
>> Serve... very delicious:
>> http://i66.tinypic.com/246tnvt.jpg
>> Only thing missing were tortillas, can't get decent tortillas in this
>> back country... on Lung Guyland a dozen different local brands were
>> delivered to the Hispanic market all day, and still hot.
>> I cooked this almost two weeks ago but for some reason the ETECH xD
>> adapter for my camera's chip hadn't arrived until now.
>
> Works for me but it's too much beans and pork for one person here.
> What you showed would be shared by 2 here and we'd be adding some sort
> of veggies to the plate.
>

Agreed, one pork chop, a spoonful of the beans, a green veggie.

> I see some others hate the look but they aren't familiar with 1/2
> mashed beans most likely?

Who exactly has never heard of it? The beans still look like a plate of
slop. I've got Penzey's adobo seasoning. It's a nice seasoning but
it's not "all that".

Jill

[Robert]

"Brooklyn1" wrote in message
news:e0t5fblha7f09di5g...@4ax.com...

You claimed to be a trained military cook but you don't know how to make
tortillas? Just like you don't know the difference between a potato masher
and a ricer.


Robert


Potato masher
http://www.amazon.com/Ekco-1094559-Stainless-Potato-Masher/dp/B005JB45TW/ref=sr_1_11?s=kitchen&ie=UTF8&qid=1458835361&sr=1-11&keywords=potato+masher

Ricer
http://www.amazon.com/PriorityChef-Potato-Masher-Stainless-Handles/dp/B00MUEHPGQ/ref=sr_1_1?ie=UTF8&qid=1458835336&sr=8-1&keywords=ricer

[Cindy Hamilton]

On Thursday, March 24, 2016 at 9:53:18 AM UTC-4, Jill McQuown wrote:
> On 3/23/2016 7:16 PM, cshenk wrote:
> > Brooklyn1 wrote in rec.food.cooking:
> >
> >> Frying well seasoned chops:
> >> http://i65.tinypic.com/2i9gvih.jpg
> >> Do not wash pan, add black beans, I used two cans of Goya with liquid,
> >> mashed with my 'ricer' while cooking until it reaches desired
> >> consistancy, and taste to reseason... main seasoning is Penzeys adobo:
> >> http://i68.tinypic.com/f0z0a0.jpg
> >> Serve... very delicious:
> >> http://i66.tinypic.com/246tnvt.jpg
> >> Only thing missing were tortillas, can't get decent tortillas in this
> >> back country... on Lung Guyland a dozen different local brands were
> >> delivered to the Hispanic market all day, and still hot.
> >> I cooked this almost two weeks ago but for some reason the ETECH xD
> >> adapter for my camera's chip hadn't arrived until now.
> >
> > Works for me but it's too much beans and pork for one person here.
> > What you showed would be shared by 2 here and we'd be adding some sort
> > of veggies to the plate.
> >
> Agreed, one pork chop, a spoonful of the beans, a green veggie.
>
> > I see some others hate the look but they aren't familiar with 1/2
> > mashed beans most likely?
>
> Who exactly has never heard of it?

Me, although I didn't comment on Sheldon's picture.
I'm not very conversant with much bean cuisine.

Cindy Hamilton

[jmcquown]

On 3/24/2016 3:04 PM, Cindy Hamilton wrote:
> On Thursday, March 24, 2016 at 9:53:18 AM UTC-4, Jill McQuown wrote:
>> On 3/23/2016 7:16 PM, cshenk wrote:
>>> Brooklyn1 wrote in rec.food.cooking:
>>>
>>>> Frying well seasoned chops:
>>>> http://i65.tinypic.com/2i9gvih.jpg

>> Who exactly has never heard of it?
>
> Me, although I didn't comment on Sheldon's picture.
> I'm not very conversant with much bean cuisine.
>
> Cindy Hamilton
>

I've had and made different types of refried beans. I think they're
pretty boring. It's the kind of stuff I'd expect to find at some
Tex-mex place. The pork chops looked fine but I'd have served them with
mashed potatoes and pan gravy, perhaps with a side of brussels sprouts. :)

Jill

[Cindy Hamilton]

On Thursday, March 24, 2016 at 3:29:03 PM UTC-4, Jill McQuown wrote:

> I've had and made different types of refried beans. I think they're
> pretty boring. It's the kind of stuff I'd expect to find at some
> Tex-mex place. The pork chops looked fine but I'd have served them with
> mashed potatoes and pan gravy, perhaps with a side of brussels sprouts. :)
>
> Jill

I confess that those pork chops would be riding on a bed of Stovetop
stuffing at my house. (Or, if I were lucky, I'd have some leftover
homemade stuffing in the freezer that I could deploy.)

Cindy Hamilton

[Jeßus]

I don't know why people insist on using tinypic and photobucket - for
sites whose only purpose is to host pics, they're sure bloated and
take ages to load for those of use with limited bandwidth. Who needs
to see advertising and other irrelevent crap? Plenty of better sites
such as http://postimage.org/ and http://www.hostpic.org/. No account
required, just upload your pic and you're done.

[Jeßus]

It sure wasn't attractive, probably more so because the beans appeared
to have cooled down, forming a skin.

[jmcquown]

Okay, stuffing sounds good with those pork chops. :)

Jill

[cshenk]

jmcquown wrote in rec.food.cooking:

Grin, here we'd be splitting one of the pork chops (actually something
better like pork loin as chops are nasty to us) but 1/2 cup each of
beans. Add a green and we'd be good.

For adobo seasonng, I like the good old standby of Goya.

--

[cshenk]

Robert wrote in rec.food.cooking:

Uh, gonna have to stand up for Navy cooking terms here. We call your
version of potato masher a ricer. I know it's not accurate but the
term predates the more modern item of a ricer. The actual ricer of
today is for small application uses, not meals for 300 people at a shot.

While doubtless there are some commercial level items in factories used
for such 'ricing a potato', you will not see one on a ship. Space is a
premium and it's use would be too low to merit the loss of room for
another big pressure cooker or other multi-use item.

You might see such an item in the flag mess or on a medium ship with
20-30 officers, in the officer mess.
--

[Sqwertz]

On 3/24/2016 10:06 PM, Sqwertz wrote:
> pork loin with
> the bone attached.
>
> -sw
You criminally STALK and ABUSE women, you sick little dwarfy man!

Here's what you did when you went all over the Usenet impersonating the
well-liked regular named "sf" and posting all her personal data on the
net against her will, including her:

* home address
* age
* cell phone number
* husband's name

etc.

YOU did that, you evil bastard!

And then you had the hubris to actually GLOAT about in public saying:

----------------------------------------------------------------------------------
swe...@cluemail.compost
<1qauy6zyozuo9$.d...@sqwertz.com>
Wed, 25 Nov 2015 21:18:00 -0600
MicroPlanet-Gravity/3.0.4
ab...@blocknews.net


She should call the cops. I've already publicly admitted it is me so
a conviction should be a piece of cake and then forging would stop.
So what's stopping her? I think she suffers from Bovism - she just
loves the attention and drama and screw the rest of the group.

-sw

-----------------------------------------------------------------------------------


And before that you literally stalked poor Omelet, a local Auustin
favorite, right off the Usenet!

In your worst moment ever you actually begged her to KILL you:

-----------------------------------------------------------------------------------
swe...@cluemail.compost
<i6x4dy0h0232$.d...@sqwertz.com>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

Then after having your nose rubbed in your filthy criminal stalking you
came back with, not an apology, nor the slightest remorse, just this:


"The facebook group is much more pleasant."


But we all know that's only because you cower over there in mortal fear
of being booted by the FB admins.

You're _so done_ here virus, I mean really fucking done.

I'm making you a project like no other, expect a lot more of your evil
abuse and hatred to be aired for all to see here.

And we both know there's a google archive full of your hatred of women
just waiting to be hung out on the virtual clothesline to dry.

Enjoy then, you rotten, worthless misogynistic bastard!

[Brooklyn1]

On Thu, 24 Mar 2016 23:06:10 -0500, Sqwertz <swe...@cluemail.compost>
wrote:

>On Thu, 24 Mar 2016 19:41:05 -0500, cshenk wrote:
>
>> Grin, here we'd be splitting one of the pork chops (actually something
>> better like pork loin as chops are nasty to us) but 1/2 cup each of
>> beans. Add a green and we'd be good.
>

>The default "pork chops", as pictured there, ARE just pork loin with
>the bone attached.
>
>-sw

Those are excellent pork chops, real pork chops from a local farmer,
the Shenk has most likely never eaten real pork chops, she likely buys
those boneless pork loin medalions, which are not very tasty. My
chops were not very thick (3/4"), two are not too much for one normal
adult... any greasy spoon would serve two porkchopS.
I still don't believe the Shenk has ever cooked anything... no one
here has ever seen anything she has cooked, she lives on take-outs and
fast food drive thrus... same as all the others who never show what
they claim to have cooked.

[Cheryl]

It sure does! I'm going to take a chop or two out of the freezer for
tomorrow, and I already have Stovetop stuffing that's been around for a
few months, probably since Thanksgiving.

--
ღ.¸¸.✫*¨`*✶
Cheryl

[Brooklyn1]

On Fri, 25 Mar 2016 22:28:19 -0400, Cheryl <jlhs...@hotmail.com>
wrote:

Stove Top Stuffing is crap in a box... and peeps here bash my from
scratch porkchops and refried beans... morons what can't cook a lick.
Soon the friggin' sandwich dwarf will appear with his fercocktah
viands. Subway does better sandwiches than the dwarf, and Subway is
garbage

[Julie Bove]

"Sqwertz" <swe...@cluemail.compost> wrote in message
news:7hz8mby7qmhv$.dlg@sqwertz.com...

> On Fri, 25 Mar 2016 19:12:51 -0400, Brooklyn1 wrote:
>
>> Those are excellent pork chops, real pork chops from a local farmer,

>> the Shenk has most likely never eaten real pork chops....
>
> <yawn> yes, Sheldon - nobody here has ever experienced anything that
> you have experienced.
>
> You live on an even smaller planet than Julie Bove. 90% of the people
> here have more worldly, real-life knowledge than yourself.
>
> -sw

Damn! I made pork chops last night. Maybe they were fake?

[cshenk]

Sqwertz wrote in rec.food.cooking:

> On Fri, 25 Mar 2016 19:12:51 -0400, Brooklyn1 wrote:
>

> > Those are excellent pork chops, real pork chops from a local farmer,

> > the Shenk has most likely never eaten real pork chops....
>
> <yawn> yes, Sheldon - nobody here has ever experienced anything that
> you have experienced.
>
> You live on an even smaller planet than Julie Bove. 90% of the people
> here have more worldly, real-life knowledge than yourself.
>
> -sw

Not to mention I post more actual recipes in a month than he has ever
posted here in 2 decades.

--

[cshenk]

Sqwertz wrote in rec.food.cooking:

> On Fri, 25 Mar 2016 22:57:23 -0400, Brooklyn1 wrote:
>
> > Stove Top Stuffing is crap in a box... and peeps here bash my from
> > scratch porkchops and refried beans...
>

> You said your beans came out of can. That's not from scratch. And
> pork chops don't really come in anything except 'scratch' - unless
> maybe you got a pig in your backyard (different from the one that
> sleeps in your bed).

>
> > Soon the friggin' sandwich dwarf will appear with his fercocktah
> > viands. Subway does better sandwiches than the dwarf, and Subway is
> > garbage
>

> Since you summoned my sandwiches - I made a pair of marinated and
> grilled pork banh mi tonight. With cucumber, jalapeno, cilantro,
> pickled daikon and carrot, pork liver pate, a whipped butter-mayo
> spread, and a few sqwertz of nuoc cham. You can't find any better
> than this:
>
> https://www.flickr.com/photos/sqwertz/25434429854/in/photostream/light
> box/
>
> -sw

Ok, I'd be slobbering but I'm full. Pass me your Pork Bahn Mi recipe!

Here's my pulled pork. Not the best angle but I am not a fancy
photographer

http://tinypic.com/r/2qsumfq/9





--

[tert in seattle]

I almost lold

[tert in seattle]

Sqwertz wrote:
> On Fri, 25 Mar 2016 22:57:23 -0400, Brooklyn1 wrote:
>

>> Stove Top Stuffing is crap in a box... and peeps here bash my from
>> scratch porkchops and refried beans...
>

> You said your beans came out of can. That's not from scratch. And
> pork chops don't really come in anything except 'scratch' - unless
> maybe you got a pig in your backyard (different from the one that
> sleeps in your bed).
>

>> Soon the friggin' sandwich dwarf will appear with his fercocktah
>> viands. Subway does better sandwiches than the dwarf, and Subway is
>> garbage
>

> Since you summoned my sandwiches - I made a pair of marinated and
> grilled pork banh mi tonight. With cucumber, jalapeno, cilantro,
> pickled daikon and carrot, pork liver pate, a whipped butter-mayo
> spread, and a few sqwertz of nuoc cham. You can't find any better
> than this:
>
> https://www.flickr.com/photos/sqwertz/25434429854/in/photostream/lightbox/
>
> -sw

I made a meatball sandwich using the freebie 4 inch rolls my wife
got at Franz yesterday -

http://ftupet.com/~tert/img/ool/mbsand.jpg

[Sqwertz]

On 3/25/2016 10:47 PM, Sqwertz wrote:
> You can't find any better
> than this:

[Sqwertz]

On 3/25/2016 6:53 PM, Sqwertz wrote:
> You live on an even smaller planet than Julie Bove.

[cshenk]

tert in seattle wrote in rec.food.cooking:

LOL! I did! Whole thing was about me mentioning I use a different cut.

--

[cshenk]

tert in seattle wrote in rec.food.cooking:

Not bad rolls, I tend to add spices to the doung but same thing I make
here at home overall.

--

[Cheryl]

On 3/25/2016 10:57 PM, Brooklyn1 wrote:

> Stove Top Stuffing is crap in a box... and peeps here bash my from
> scratch porkchops and refried beans... morons what can't cook a lick.
> Soon the friggin' sandwich dwarf will appear with his fercocktah
> viands. Subway does better sandwiches than the dwarf, and Subway is
> garbage

Stove Top is good in a pinch, so I keep it around during holidays. I add
my own onion and celery. It's cooking now because my stuffed pork chops
had to wait a day. More like roulade than stuffed. It looks like a good
choice with some pork loin "chops" I got on sale a few weeks ago. Very
marbled and pounded thin.

[Brooklyn1]

Cheryl wrote:
>Brooklyn1 wrote:
>
>> Stove Top Stuffing is crap in a box.
>

>Stove Top is good in a pinch, so I keep it around during holidays. I add
>my own onion and celery. It's cooking now because my stuffed pork chops
>had to wait a day. More like roulade than stuffed.

There are bags of stuffing croutons, various kinds but no seasoning, I
think those are far better than salty Stove Top.

>It looks like a good choice with some pork loin "chops" I got on sale a few weeks ago.
>Very marbled and pounded thin.

How did you pound the bone... and why would you pound a perfectly good
piece of meat... if you want thin slice it thin, into cutlets.
Pounding ruptures all the muscle cells and then it cooks up dry like
shoe leather.

[Cheryl]

On 3/27/2016 6:57 PM, Brooklyn1 wrote:
> Cheryl wrote:
>> Brooklyn1 wrote:
>>
>>> Stove Top Stuffing is crap in a box.
>>
>> Stove Top is good in a pinch, so I keep it around during holidays. I add
>> my own onion and celery. It's cooking now because my stuffed pork chops
>> had to wait a day. More like roulade than stuffed.
>
> There are bags of stuffing croutons, various kinds but no seasoning, I
> think those are far better than salty Stove Top.
>
>> It looks like a good choice with some pork loin "chops" I got on sale a few weeks ago.
>> Very marbled and pounded thin.
>
> How did you pound the bone...

I cut out the bones. Saved them with some of the trimmings for a future
meal.

and why would you pound a perfectly good
> piece of meat... if you want thin slice it thin, into cutlets.
> Pounding ruptures all the muscle cells and then it cooks up dry like
> shoe leather.
>

[dsi1]

I like Stove Top stuffing and will eat it any chance I get - which unfortunately, isn't very often. Stuffing is a big drag to make. I'd rather go without than have to make my own stuffing. Little old grannies seem to be the ones most into stuffing. :)

[Ed Pawlowski]

On 3/27/2016 6:18 PM, Cheryl wrote:

> Stove Top is good in a pinch, so I keep it around during holidays. I add
> my own onion and celery. It's cooking now because my stuffed pork chops
> had to wait a day. More like roulade than stuffed. It looks like a good
> choice with some pork loin "chops" I got on sale a few weeks ago. Very
> marbled and pounded thin.
>

I would never think of using Stove Top for Christmas dinner, but as you
say, "in a pinch" it fills a need. Short on time, or just plain tired,
it is quick and easy.

[jmcquown]

On 3/27/2016 6:57 PM, Brooklyn1 wrote:

> How did you pound the bone... and why would you pound a perfectly good
> piece of meat... if you want thin slice it thin, into cutlets.
> Pounding ruptures all the muscle cells and then it cooks up dry like
> shoe leather.

I'm not commenting on Cheryl's pork chops. Breaking up the muscle in a
tough cut of meat makes it more tender. Hence, some of us own meat
mallets. Despite your years of claiming otherwise, there *is* such a
thing as boneless pork chops. Just because you don't buy them doesn't
mean they don't exist.

As for stuffed pork chops, she mentioned Stove-top brand. I use my own
dried stuffing most of the time but the result is the same. Stuffed
pork chops are delicious!

Jill

[jmcquown]

It's dried bread crumbs with seasonings. Okay, there are chemicals in
there but she's not eating Stove-Top stuffing every day.

I like stuffed pork chops. I've been making them that way (thick cut
chops) for decades. Always served with a green vegetable side. :)

Jill

[Brooklyn1]

Stove Top is really no quicker than using a bag of Pepperidge stuffing
croutons (other brands too) and seasoning them yourself... for either
you'd still need to mince a few veggies (onions, celery, mushrooms,
etc) and still need to melt butter. I find the Stove Top seasoning to
be mostly salt... it costs more too. The major packaged bread
companies have mountains of their stuffing croutons in the markets at
holiday time... I sometimes use them in salads and soups:
http://www.pepperidgefarm.com/SearchResults.aspx?search=stuffing&mode=site

[cshenk]

Brooklyn1 wrote in rec.food.cooking:

> Cheryl wrote:
> > Brooklyn1 wrote:
> >
> >> Stove Top Stuffing is crap in a box.
> >
> > Stove Top is good in a pinch, so I keep it around during holidays.
> > I add my own onion and celery. It's cooking now because my stuffed
> > pork chops had to wait a day. More like roulade than stuffed.
>
> There are bags of stuffing croutons, various kinds but no seasoning, I
> think those are far better than salty Stove Top.

Stove top oddly is not that salty. A box has 6 servings at 450mg
sodium. It's a true serving size for normal folks too. Can you make it
from scratch with lower sodium, yes but this one is not a major player.
The canned or boxed stock so many use, is.

> > It looks like a good choice with some pork loin "chops" I got on
> > sale a few weeks ago. Very marbled and pounded thin.
>
> How did you pound the bone... and why would you pound a perfectly good
> piece of meat... if you want thin slice it thin, into cutlets.
> Pounding ruptures all the muscle cells and then it cooks up dry like
> shoe leather.

Most of the time when people say loin, they aren't meaning the cheap
ass cut with bone. As to pounding meat to make it soft, you might be
the expert but most of us do a slow and low cookery until it is ready.
Carol


--

[Cheri]

"Cheryl" <jlhs...@hotmail.com> wrote in message
news:56f85c37$0$31375$c3e8da3$dd96...@news.astraweb.com...

I agree, it can be jazzed up to be very good, also great in place of bread
crumbs in meat loaf. Sheldon knows next to nothing about cooking and only
depends on his animals for taste tests.

Cheri

[jmcquown]

On 3/27/2016 8:36 PM, Brooklyn1 wrote:
>
> Stove Top is really no quicker than using a bag of Pepperidge stuffing
> croutons (other brands too) and seasoning them yourself... for either
> you'd still need to mince a few veggies (onions, celery, mushrooms,
> etc) and still need to melt butter. I find the Stove Top seasoning to
> be mostly salt... it costs more too. The major packaged bread
> companies have mountains of their stuffing croutons in the markets at
> holiday time... I sometimes use them in salads and soups:
> http://www.pepperidgefarm.com/SearchResults.aspx?search=stuffing&mode=site
>
>

Or you could just make your own. I prefer cornbread stuffing.

I never did care for that *cubed* white bread Pepperidge Farm stuff to
be used as stuffing. Those are, as you say, croutons.

Jill

[MisterDiddyWahDiddy]

On Sunday, March 27, 2016 at 5:18:34 PM UTC-5, Cheryl wrote:
> On 3/25/2016 10:57 PM, Brooklyn1 wrote:
>
> > Stove Top Stuffing is crap in a box... and peeps here bash my from
> > scratch porkchops and refried beans... morons what can't cook a lick.
> > Soon the friggin' sandwich dwarf will appear with his fercocktah
> > viands. Subway does better sandwiches than the dwarf, and Subway is
> > garbage
>
> Stove Top is good in a pinch, so I keep it around during holidays.
>

You could probably say the same thing about the Helpers--you know,
Hamburger Helper and Tuna Helper. I couldn't say that, but you
probably could.

>
> ღ.¸¸.✫*¨`*✶
> Cheryl

--Bryan

[Cindy Hamilton]

It's also useful for us working people. We can put it together quickly
after work, in a pinch.

I, too, add my own onion and celery. We love salty food, so its saltiness
is not a problem. I believe I've even seen my husband sprinkle salt on it,
although he's a madman.

Cindy Hamilton

[Brooklyn1]

http://www.pepperidgefarm.com/ProductDetail.aspx?catID=770&prdID=120630

[Brooklyn1]

On Mon, 28 Mar 2016 04:11:01 -0700 (PDT), Cindy Hamilton
<angelica...@yahoo.com> wrote:

>On Sunday, March 27, 2016 at 6:18:34 PM UTC-4, Cheryl wrote:
>> On 3/25/2016 10:57 PM, Brooklyn1 wrote:
>>
>> > Stove Top Stuffing is crap in a box... and peeps here bash my from
>> > scratch porkchops and refried beans.

>> > Soon the friggin' sandwich dwarf will appear with his fercocktah
>> > viands. Subway does better sandwiches than the dwarf, and Subway is

>> > garbage.

>>
>> Stove Top is good in a pinch, so I keep it around during holidays. I add
>> my own onion and celery. It's cooking now because my stuffed pork chops
>> had to wait a day. More like roulade than stuffed. It looks like a good
>> choice with some pork loin "chops" I got on sale a few weeks ago. Very
>> marbled and pounded thin.
>
>It's also useful for us working people. We can put it together quickly
>after work, in a pinch.
>
>I, too, add my own onion and celery. We love salty food, so its saltiness
>is not a problem. I believe I've even seen my husband sprinkle salt on it,
>although he's a madman.
>
>Cindy Hamilton

I found Peppridge Farms (etal.) far better than Stove Top, requires
the same time and effort but typically costs far less and for a much
better product... costs less because it's not advertised other than in
market circulars, and it's packaged in a plain cello bag. If you
stock up at holiday times it'll easily keep well for more than a year.
Sure you can bake your own bread, cut it into cubes, and toast it in
an oven but I see no point because few folks bake better bread than
Pepperidge Farms, and those who do aren't about to turn it into
stuffing. They make several kinds, even cornbread, other major bakers
do too, there are even store brands, same thing with store packaging.
I don't like stuffing and never make any, for many years now my
Thanksgiving stuffing is a huge quantity of kasha varnishkas. But I
keep these on hand for salad and soup croutons:
http://www.pepperidgefarm.com/ProductDetail.aspx?catID=770&prdID=120630

[Cheryl]

On 3/27/2016 8:36 PM, Brooklyn1 wrote:

> Stove Top is really no quicker than using a bag of Pepperidge stuffing
> croutons (other brands too) and seasoning them yourself... for either
> you'd still need to mince a few veggies (onions, celery, mushrooms,
> etc) and still need to melt butter. I find the Stove Top seasoning to
> be mostly salt... it costs more too.

Yes, you can easily do it with bagged croutons but again, in a pinch it
works. Say you've run out of stock doing all of your other cooking and
decided there just wasn't enough stuffing. No problem, no stock needed,
just water and butter. And I always add sauteed fresh onions and celery.

[Cheryl]

On 3/28/2016 7:11 AM, Cindy Hamilton wrote:

> It's also useful for us working people. We can put it together quickly
> after work, in a pinch.
>

True true.

> I, too, add my own onion and celery. We love salty food, so its saltiness
> is not a problem. I believe I've even seen my husband sprinkle salt on it,
> although he's a madman.

I don't really notice any excess saltiness either. If you have it with
meat and you'd normally add salt to it at the table, the stuffing makes
up for that.

[Brooklyn1]

On Mon, 28 Mar 2016 16:04:41 -0400, Cheryl <jlhs...@hotmail.com>
wrote:

>On 3/28/2016 7:11 AM, Cindy Hamilton wrote:
>
>> It's also useful for us working people. We can put it together quickly
>> after work, in a pinch.
>>
>True true.
>
>> I, too, add my own onion and celery. We love salty food, so its saltiness
>> is not a problem. I believe I've even seen my husband sprinkle salt on it,
>> although he's a madman.
>
>I don't really notice any excess saltiness either.

TIAD