My brother came out....

[notbob]

....to visit me and he's tearing the house apart (good thing cuz Imma
lazy ol' geezer).

Anyhow, I got a new 4 qt Crock-Pot and a 3-1/2 lb pork loin to cook
innit. Plan to make pull-pork sliders with (w/ King Hawaiian slider
buns). Any suggestions on how to make pull-pork or jes follow the
intructions (recipe) that came with the pot?

Recommend any good crock-pot recipe sites? ;)

nb

[U.S. Janet B.]

crock pot recipe is probably good. Those kind of recipes usually
appeal to everyone and are generally easy to do. Have fun.
Janet US

[notbob]

On 2020-06-17, U.S Janet B <J...@nospam.com> wrote:

> appeal to everyone and are generally easy to do. Have fun.

Thanks, Janet. ;)

nb

[itsjoan...@webtv.net]

On Wednesday, June 17, 2020 at 8:31:38 AM UTC-5, U.S. Janet B. wrote:
>
> crock pot recipe is probably good. Those kind of recipes usually
> appeal to everyone and are generally easy to do. Have fun.
> Janet US
>

The meat will be very, very tender, too.

[Ed Pawlowski]

Loin is very lean to make pulled pork. I'd use a butt or picnic and
roast the loin.

[itsjoan...@webtv.net]

On Wednesday, June 17, 2020 at 10:32:16 AM UTC-5, Ed Pawlowski wrote:
>
> Loin is very lean to make pulled pork. I'd use a butt or picnic and
> roast the loin.
>

Remember several weeks ago I said I had a pork loin in the freezer I'd give
away to the first one to show up at my door? Well, a few weeks ago I dug it
out and let it thaw then sliced it into ¾ inch thick slices. Those went into
a HOT skillet to brown on both sides then I added mushrooms and the dreaded
can of diluted cream of mushroom soup. Simmered all very slowly for about
an hour.

Served with fried corn and green beans. Heavenly!

[Dave Smith]

I have always used butt, but.... as cheap as it is per pound, it ain't
cheap. Between the bone, the skin and the huge wads of fat, there is a
lot of waste. I guess what is important is that it turns out so well.

[notbob]

On 2020-06-17, Ed Pawlowski <e...@snet.xxx> wrote:

> Loin is very lean to make pulled pork. I'd use a butt or picnic and
> roast the loin.

Yes, I know, Ed. But, I following Crock-Pot's intructions to the T.

Even then, I didn't remove ALL the fat cap as instructed). Left a
little fer flavor. ;)

nb

[ImStillMags]

I'm probably late to this party. But here's my favorite recipe to do a crock pot pork butt. I use it for a lot of different things.



About a 3-4 lb pork butt - bone in is fine or not
4-5 slices of bacon
5-6 large cloves of garlic, chopped
1 1/2 T. Black Hawaiian Lava Salt
2 T. Liquid Smoke

Cut the raw bacon pieces in half and line the bottom of the crock pot with them.

Chop the garlic and sprinkle over the bacon.

This is a very fatty cut of pork so you will have lots of good fat in the finished product. Or trim off as much fat as you prefer.

Poke holes in the pork butt and rub it well with the Black Hawaiian salt.

Place the pork butt fat side down (trim as much fat as you like, your preference) on top of the bacon and garlic.

Sprinkle the Liquid Smoke over the pork butt.

Do not add any other liquid to the pot.  You want the pork to roast in the crock pot, not braise.   It puts out enough of it's own juices.

I cooked mine 10 hours on low because that's how long I was out of the house at work, etc.

You can vary your cooking time and cook in the crockpot on either hi or low depending on how much time you have.  Probably start out on hi and go to low after 4 hours.  You want it to be fall apart tender.

Pull the pork apart and stir around in the crock pot to mix all the juices and bacon and garlic around in the pork.

This pulled pork can be used in a myriad of ways…

I like to serve it initially with cole slaw and potato salad like a good ol pulled pork dinner.
Then I use it for carnitas or tacos or burritos etc.
You can mix the pulled pork with bbq sauce and serve as pulled pork sandwiches, etc.

[Hank Rogers]

ImStillMags wrote:
> On Wednesday, June 17, 2020 at 1:26:00 PM UTC-7, notbob wrote:
>> On 2020-06-17, Ed Pawlowski <e...@snet.xxx> wrote:
>>
>>> Loin is very lean to make pulled pork. I'd use a butt or picnic and
>>> roast the loin.
>>
>> Yes, I know, Ed. But, I following Crock-Pot's intructions to the T.
>>
>> Even then, I didn't remove ALL the fat cap as instructed). Left a
>> little fer flavor. ;)
>>
>> nb
>
> I'm probably late to this party. But here's my favorite recipe to do a crock pot pork butt. I use it for a lot of different things.
>
>
>
> About a 3-4 lb pork butt - bone in is fine or not
> 4-5 slices of bacon
> 5-6 large cloves of garlic, chopped
> 1 1/2 T. Black Hawaiian Lava Salt
> 2 T. Liquid Smoke
>
> Cut the raw bacon pieces in half and line the bottom of the crock pot with them.
>
> Chop the garlic and sprinkle over the bacon.
>
> This is a very fatty cut of pork so you will have lots of good fat in the finished product. Or trim off as much fat as you prefer.
>
> Poke holes in the pork butt and rub it well with the Black Hawaiian salt.
>
> Place the pork butt fat side down (trim as much fat as you like, your preference) on top of the bacon and garlic.
>
> Sprinkle the Liquid Smoke over the pork butt.
>

> Do not add any other liquid to the pot.  You want the pork to roast in the crock pot, not braise.   It puts out enough of it's own juices.

>
> I cooked mine 10 hours on low because that's how long I was out of the house at work, etc.
>

> You can vary your cooking time and cook in the crockpot on either hi or low depending on how much time you have.  Probably start out on hi and go to low after 4 hours.  You want it to be fall apart tender.

>
> Pull the pork apart and stir around in the crock pot to mix all the juices and bacon and garlic around in the pork.
>

> This pulled pork can be used in a myriad of ways…

>
> I like to serve it initially with cole slaw and potato salad like a good ol pulled pork dinner.
> Then I use it for carnitas or tacos or burritos etc.
> You can mix the pulled pork with bbq sauce and serve as pulled pork sandwiches, etc.
>
>
>

2 tablespoons of liquid smoke? I bet it tastes like an old
stovepipe from a wood burning heater.

I like just enough smoke flavor to taste it's there, but I reckon
some folks do like a stronger smoke flavor.

[ImStillMags]

actually, it doesn't take on as much smoke flavor as you would think. The first time I made it I thought 2 T was too much as well. The next time I used the 2 T and it was just right.

[dsi1]

The people on this rock need Liquid Smoke because it's an important ingredient of oven kalua pork. I've been making it since I was in high school. Mostly, I use a couple of teaspoons or less. I nearly shit when I read the rfc post in the link below from way back in the day.

I'm not saying that it would be awful or anything. I do admit to being too timid to even imagine using 1/4 cup of the stuff. OTOH, Liquid Smoke is way too expensive to be spreading it all around town in such a promiscuous manner. OTOH, I should just pick up a gallon of the stuff from the restaurant supply company and go hog wild. I suppose I should try it at least once before I die - just so I'll know.

https://groups.google.com/d/msg/rec.food.cooking/fJBtmkjXmx4/yE3tMfsoiPsJ

[Hank Rogers]

ImStillMags wrote:
> On Wednesday, June 17, 2020 at 6:21:39 PM UTC-7, Hank Rogers wrote:
>> ImStillMags wrote:
>>> On Wednesday, June 17, 2020 at 1:26:00 PM UTC-7, notbob wrote:
>>>> On 2020-06-17, Ed Pawlowski <e...@snet.xxx> wrote:
>>>>
>>>>> Loin is very lean to make pulled pork. I'd use a butt or picnic and
>>>>> roast the loin.
>>>>
>>>> Yes, I know, Ed. But, I following Crock-Pot's intructions to the T.
>>>>
>>>> Even then, I didn't remove ALL the fat cap as instructed). Left a
>>>> little fer flavor. ;)
>>>>
>>>> nb
>>>
>>> I'm probably late to this party. But here's my favorite recipe to do a crock pot pork butt. I use it for a lot of different things.
>>>
>>>
>>>
>>> About a 3-4 lb pork butt - bone in is fine or not
>>> 4-5 slices of bacon
>>> 5-6 large cloves of garlic, chopped
>>> 1 1/2 T. Black Hawaiian Lava Salt
>>> 2 T. Liquid Smoke
>>>
>>> Cut the raw bacon pieces in half and line the bottom of the crock pot with them.
>>>
>>> Chop the garlic and sprinkle over the bacon.
>>>
>>> This is a very fatty cut of pork so you will have lots of good fat in the finished product. Or trim off as much fat as you prefer.
>>>
>>> Poke holes in the pork butt and rub it well with the Black Hawaiian salt.
>>>
>>> Place the pork butt fat side down (trim as much fat as you like, your preference) on top of the bacon and garlic.
>>>
>>> Sprinkle the Liquid Smoke over the pork butt.
>>>

>>> Do not add any other liquid to the pot.  You want the pork to roast in the crock pot, not braise.   It puts out enough of it's own juices.

>>>
>>> I cooked mine 10 hours on low because that's how long I was out of the house at work, etc.
>>>

>>> You can vary your cooking time and cook in the crockpot on either hi or low depending on how much time you have.  Probably start out on hi and go to low after 4 hours.  You want it to be fall apart tender.

>>>
>>> Pull the pork apart and stir around in the crock pot to mix all the juices and bacon and garlic around in the pork.
>>>

>>> This pulled pork can be used in a myriad of ways…

>>>
>>> I like to serve it initially with cole slaw and potato salad like a good ol pulled pork dinner.
>>> Then I use it for carnitas or tacos or burritos etc.
>>> You can mix the pulled pork with bbq sauce and serve as pulled pork sandwiches, etc.
>>>
>>>
>>>
>>
>>
>> 2 tablespoons of liquid smoke? I bet it tastes like an old
>> stovepipe from a wood burning heater.
>>
>> I like just enough smoke flavor to taste it's there, but I reckon
>> some folks do like a stronger smoke flavor.
>
>
>
> actually, it doesn't take on as much smoke flavor as you would think. The first time I made it I thought 2 T was too much as well. The next time I used the 2 T and it was just right.
>

Maybe I'm thinking of something else ... I have some colgin's
brand. It comes in a little 4 oz. (8TBSP) bottle, and it's pretty
strong. I have mesquite and hickory. I've used another brand in the
past, but can't remember the name now.

What brand/kind are you using?

[Ed Pawlowski]

You really have to be careful with the liquid. I've used it a couple of
times where it gave that hint of smoke but it is very easy to ruin
something.

[Hank Rogers]

Ed Pawlowski wrote:
> On 6/17/2020 9:21 PM, Hank Rogers wrote:
>> ImStillMags wrote:
>>> On Wednesday, June 17, 2020 at 1:26:00 PM UTC-7, notbob wrote:
>>>> On 2020-06-17, Ed Pawlowski <e...@snet.xxx> wrote:
>>>>

>>>>> Loin is very lean to make pulled pork.  I'd use a butt or

>>>>> picnic and
>>>>> roast the loin.
>>>>

>>>> Yes, I know, Ed.  But, I following Crock-Pot's intructions to
>>>> the T.
>>>>
>>>> Even then, I didn't remove ALL the fat cap as instructed).Â
>>>> Left a
>>>> little fer flavor.  ;)
>>>>
>>>> nb
>>>
>>> I'm probably late to this party.  But here's my favorite recipe
>>> to do a crock pot pork butt.  I use it for a lot of different

>>> things.
>>>
>>>
>>>
>>> About a 3-4 lb pork butt - bone in is fine or not
>>> 4-5 slices of bacon
>>> 5-6 large cloves of garlic, chopped
>>> 1 1/2 T. Black Hawaiian Lava Salt
>>> 2 T. Liquid Smoke
>>>
>>> Cut the raw bacon pieces in half and line the bottom of the
>>> crock pot with them.
>>>
>>> Chop the garlic and sprinkle over the bacon.
>>>

>>> This is a very fatty cut of pork so you will have lots of goodÂ
>>> fat in the finished product.  Or trim off as much fat as you

>>> prefer.
>>>
>>> Poke holes in the pork butt and rub it well with the Black
>>> Hawaiian salt.
>>>
>>> Place the pork butt fat side down (trim as much fat as you like,
>>> your preference) on top of the bacon and garlic.
>>>
>>> Sprinkle the Liquid Smoke over the pork butt.
>>>

>>> Do not add any other liquid to the pot.  You want the pork to
>>> roast in the crock pot, not braise.   It puts out enough of

>>> it's own juices.
>>>
>>> I cooked mine 10 hours on low because that's how long I was out
>>> of the house at work, etc.
>>>
>>> You can vary your cooking time and cook in the crockpot on
>>> either hi or low depending on how much time you have.

>>>  Probably start out on hi and go to low after 4 hours.
>>>  You want it to be fall apart tender.

>>>
>>> Pull the pork apart and stir around in the crock pot to mix all
>>> the juices and bacon and garlic around in the pork.
>>>

>>> This pulled pork can be used in a myriad of ways…

>>>
>>> I like to serve it initially with cole slaw and potato salad
>>> like a good ol pulled pork dinner.
>>> Then I use it for carnitas or tacos or burritos etc.
>>> You can mix the pulled pork with bbq sauce and serve as pulled
>>> pork sandwiches, etc.
>>>
>>>
>>>
>>
>>
>> 2 tablespoons of liquid smoke? I bet it tastes like an old
>> stovepipe from a wood burning heater.
>>
>> I like just enough smoke flavor to taste it's there, but I reckon
>> some folks do like a stronger smoke flavor.
>>
>>
>>
>>
>>
> You really have to be careful with the liquid.  I've used it a
> couple of times where it gave that hint of smoke but it is very
> easy to ruin something.

I know. When I first started using it, I ruined a couple of things
before I started throttling it way, way back.

But maybe some like a very strong smoke flavor. Like you, I want
just enough to know it's there.

If you use too little, maybe you don't get all the taste you were
shooting for, but at least the food isn't ruined and inedible.

[Bruce]

On Wed, 17 Jun 2020 18:50:07 -0700 (PDT), dsi1
<dsi...@hawaiiantel.net> wrote:

>On Wednesday, June 17, 2020 at 3:25:03 PM UTC-10, ImStillMags wrote:
>> On Wednesday, June 17, 2020 at 6:21:39 PM UTC-7, Hank Rogers wrote:

>> > 2 tablespoons of liquid smoke? I bet it tastes like an old
>> > stovepipe from a wood burning heater.
>> >
>> > I like just enough smoke flavor to taste it's there, but I reckon
>> > some folks do like a stronger smoke flavor.
>>
>> actually, it doesn't take on as much smoke flavor as you would think. The first time I made it I thought 2 T was too much as well. The next time I used the 2 T and it was just right.
>
>The people on this rock need Liquid Smoke because it's an important ingredient of oven kalua pork. I've been making it since I was in high school. Mostly, I use a couple of teaspoons or less.

I'd have thought your rock people would make their own smoke, rather
than rely on an industrial concoction.

[Gary]

"itsjoan...@webtv.net" wrote:
>
> Remember several weeks ago I said I had a pork loin in the freezer I'd give
> away to the first one to show up at my door? Well, a few weeks ago I dug it

> out and let it thaw then sliced it into ž inch thick slices. Those went into

> a HOT skillet to brown on both sides then I added mushrooms and the dreaded
> can of diluted cream of mushroom soup. Simmered all very slowly for about
> an hour.
>
> Served with fried corn and green beans. Heavenly!

I do that occasionally with pork chops. I like to add
mashed potatoes on the side too for that good "gravy."
I also only dilute the can with about 1/3 can water.

Just curious:
If it turned out heavenly, why did you describe the can of
cream of mushroom soup as "the dreaded can of...?"

[Bruce]

On Thu, 18 Jun 2020 05:39:30 -0400, Gary <g.ma...@att.net> wrote:

>"itsjoan...@webtv.net" wrote:
>>
>> Remember several weeks ago I said I had a pork loin in the freezer I'd give
>> away to the first one to show up at my door? Well, a few weeks ago I dug it

>> out and let it thaw then sliced it into ¾ inch thick slices. Those went into

>> a HOT skillet to brown on both sides then I added mushrooms and the dreaded
>> can of diluted cream of mushroom soup. Simmered all very slowly for about
>> an hour.
>>
>> Served with fried corn and green beans. Heavenly!

Corn, green beans and a dead animal. American heaven!

[dsi1]

I used to cook pork chops in mushroom soup back in the day. These days it feels so retro to cook like that. We have a lot of cans of the soup because my son uses it in his green bean casserole. I was almost going to open a can for my hamburger steak but chickened out. As they say, "you can't ever go back again..."

[Gary]

Bruce wrote:

Get back to us once you quit eating dead animals.

[Bruce]

On Thu, 18 Jun 2020 07:01:02 -0400, Gary <g.ma...@att.net> wrote:

>Bruce wrote:
>>
>> Gary wrote:
>>
>> >"itsjoan...@webtv.net" wrote:
>> >>
>> >> Remember several weeks ago I said I had a pork loin in the freezer I'd give
>> >> away to the first one to show up at my door? Well, a few weeks ago I dug it

>> >> out and let it thaw then sliced it into ¾ inch thick slices. Those went into

>> >> a HOT skillet to brown on both sides then I added mushrooms and the dreaded
>> >> can of diluted cream of mushroom soup. Simmered all very slowly for about
>> >> an hour.
>> >>
>> >> Served with fried corn and green beans. Heavenly!
>>
>> Corn, green beans and a dead animal. American heaven!
>
>Get back to us once you quit eating dead animals.

I've said it before. Carnivores are at the bottom, then come
pescatarians, then vegetarians, and vegans are at the top. Preaching
only makes sense from high to low, not the other way around.

Read this slowly, use your finger to follow the words and remember it
once and for all. I'm getting tired of repeating myself for the slow
pokes.

Thank you :)

[Bruce]

On Wed, 17 Jun 2020 12:20:02 -0400, Dave Smith
<adavid...@sympatico.ca> wrote:

>On 2020-06-17 11:32 a.m., Ed Pawlowski wrote:
>> On 6/17/2020 9:15 AM, notbob wrote:
>>> ....to visit me and he's tearing the house apart (good thing cuz Imma
>>> lazy ol' geezer).
>>>
>>> Anyhow, I got a new 4 qt Crock-Pot and a 3-1/2 lb pork loin to cook
>>> innit.  Plan to make pull-pork sliders with (w/ King Hawaiian slider
>>> buns).  Any suggestions on how to make pull-pork or jes follow the
>>> intructions (recipe) that came with the pot?
>>>
>>> Recommend any good crock-pot recipe sites?  ;)
>>>
>>> nb
>>>
>> Loin is very lean to make pulled pork.  I'd use a butt or picnic and
>> roast the loin.
>
>I have always used butt

Dave, there are better newsgroups for this kind of talk.

[Gary]

You still eat dead animals, all excuses noted.

[Bruce]

On Thu, 18 Jun 2020 08:00:47 -0400, Gary <g.ma...@att.net> wrote:

>Bruce wrote:
>>
>> On Thu, 18 Jun 2020 07:01:02 -0400, Gary <g.ma...@att.net> wrote:
>>
>> >Bruce wrote:
>> >>
>> >> Gary wrote:
>> >>
>> >> >"itsjoan...@webtv.net" wrote:
>> >> >>
>> >> >> Remember several weeks ago I said I had a pork loin in the freezer I'd give
>> >> >> away to the first one to show up at my door? Well, a few weeks ago I dug it

>> >> >> out and let it thaw then sliced it into ¾ inch thick slices. Those went into

>> >> >> a HOT skillet to brown on both sides then I added mushrooms and the dreaded
>> >> >> can of diluted cream of mushroom soup. Simmered all very slowly for about
>> >> >> an hour.
>> >> >>
>> >> >> Served with fried corn and green beans. Heavenly!
>> >>
>> >> Corn, green beans and a dead animal. American heaven!
>> >
>> >Get back to us once you quit eating dead animals.
>>
>> I've said it before. Carnivores are at the bottom, then come
>> pescatarians, then vegetarians, and vegans are at the top. Preaching
>> only makes sense from high to low, not the other way around.
>>
>> Read this slowly, use your finger to follow the words and remember it
>> once and for all. I'm getting tired of repeating myself for the slow
>> pokes.
>>
>> Thank you :)
>
>You still eat dead animals, all excuses noted.

You're still preaching from low to high.

[Gary]

Best option: No one should preach to others what they should eat.

[Bruce]

If your neighbour keeps beating up his wife and children, would you
preach?

[Hank Rogers]

Bruce wrote:
> On Thu, 18 Jun 2020 07:01:02 -0400, Gary <g.ma...@att.net> wrote:
>
>> Bruce wrote:
>>>
>>> Gary wrote:
>>>
>>>> "itsjoan...@webtv.net" wrote:
>>>>>
>>>>> Remember several weeks ago I said I had a pork loin in the freezer I'd give
>>>>> away to the first one to show up at my door? Well, a few weeks ago I dug it

>>>>> out and let it thaw then sliced it into ¾ inch thick slices. Those went into

>>>>> a HOT skillet to brown on both sides then I added mushrooms and the dreaded
>>>>> can of diluted cream of mushroom soup. Simmered all very slowly for about
>>>>> an hour.
>>>>>
>>>>> Served with fried corn and green beans. Heavenly!
>>>
>>> Corn, green beans and a dead animal. American heaven!
>>
>> Get back to us once you quit eating dead animals.
>
> I've said it before. Carnivores are at the bottom, then come
> pescatarians, then vegetarians, and vegans are at the top. Preaching
> only makes sense from high to low, not the other way around.
>

Where do ass sniffing pescatarians fit in?

[Ophelia]

"dsi1" wrote in message
news:e096c2e5-44d2-4e8b...@googlegroups.com...

====

Isn't it lovely to see a post from Kili xx

[Ophelia]

"dsi1" wrote in message
news:89fce8cb-7100-4898...@googlegroups.com...

===

Sounds better to me:)))

[itsjoan...@webtv.net]

On Thursday, June 18, 2020 at 4:41:50 AM UTC-5, Gary wrote:
>
> Just curious:
> If it turned out heavenly, why did you describe the can of
> cream of mushroom soup as "the dreaded can of...?"
>

Some people take great offense and become righteous when canned soup is
mentioned being used as part of a dish that is prepared.

[itsjoan...@webtv.net]

On Thursday, June 18, 2020 at 4:43:25 AM UTC-5, Bruce wrote:

>
> >"itsjoan...@webtv.net" wrote:
> >>
> >> Served with fried corn and green beans. Heavenly!
>
> Corn, green beans and a dead animal. American heaven!
>

Hot damn, it was!! I cook corn about 2-3 times a year so it was a treat.
When I cook corn I don't have any other starches with the meal and that
includes bread. The piggy was dang good, too.

Oink! oink! oink!

[Bruce]

Adding a can of industrial soup ruins the idea of home cooking. Just
buy yourself a TV dinner.

But as the philosopher said: To each their own.

[itsjoan...@webtv.net]

On Thursday, June 18, 2020 at 3:20:45 PM UTC-5, Bruce wrote:
>
> Adding a can of industrial soup ruins the idea of home cooking. Just
> buy yourself a TV dinner.
>

Your true objection is the m.e.a.t. that was prepared and consumed with
pure enjoyment and no guilt.

[Bruce]

On Thu, 18 Jun 2020 13:42:02 -0700 (PDT), "itsjoan...@webtv.net"
<itsjoan...@webtv.net> wrote:

>On Thursday, June 18, 2020 at 3:20:45 PM UTC-5, Bruce wrote:
>>
>> Adding a can of industrial soup ruins the idea of home cooking. Just
>> buy yourself a TV dinner.
>>
>Your true objection is the m.e.a.t.

Uhm no, that had nothing to do with it.

[dsi1]

It's like seeing Joe Hill again, alive as you and me.

[dsi1]

The kids today are going to change the way Hawaii cooks. It has always been the case that they younger generation will do their own thing and go their own way but out here in the most isolated spot on the planet, the kids are looking towards the East i.e., the mainland and white/black cultures. Is there anything more American than canned cream of mushroom soup? Not really.

[dsi1]

Mostly, you associate can soup with lower socioeconomic levels of society. It's the reason you fear Spam, Aloha Shoyu, and evidently, corn (???). The question you got to ask yourself is why do you fear these things.

[Bruce]

Well when I was born my mother was dearly wishing for a girl. She was disappointed that I was a boy and she dressed me as a wee girl until I was the age of 43 and that is why I live a life of unabashed fear. I come from a very high class family just so you know, we did not fiddle with tinned foods as we had cooks to do all that.

[Bruce]

I predict a big future for corn and green beans in Hawaii!

[Bruce]

I don't fear corn and I don't associate it with lower socio-economic.
I just never realised it was such a big deal in the US. Spam is cheap
meat. I don't like that. Aloha shoyu is nasty and unhealthy, but I
don't know if it's lower socio-economic.

I don't fear canned soup, but to me it seems that when you cook
something yourself, it's a shame to ruin that with industrial soup. If
we're out of time or energy, I'd rather just have that soup with some
nice bread. But to each their own.

[dsi1]

Meanwhile, on June 18th in the year 2020, I'm eating this for lunch. Your worst lower socioeconomic fears have been realized...

https://www.amazon.com/photos/shared/GLVUxxoXRfaf2npz19wyxw.QlUX8r7KUFHDjr_aVrtDik

[Bruce]

On Thu, 18 Jun 2020 16:30:38 -0700 (PDT), dsi1

Lemme guess. A slice of spam on white rice held together by seaweed. A
deepfried chunk of chicken. A body part of a Red Indian. Beef pieces
on cabbage. A sprinkling of spring onion.

Close?

[Hank Rogers]

Bruce wrote:
> On Thu, 18 Jun 2020 15:56:02 -0700 (PDT), dsi1
> <dsi...@hawaiiantel.net> wrote:
>
>> On Thursday, June 18, 2020 at 10:46:11 AM UTC-10, Bruce wrote:
>>> On Thu, 18 Jun 2020 13:42:02 -0700 (PDT), "itsjoan...@webtv.net"
>>> <itsjoan...@webtv.net> wrote:
>>>
>>>> On Thursday, June 18, 2020 at 3:20:45 PM UTC-5, Bruce wrote:
>>>>>
>>>>> Adding a can of industrial soup ruins the idea of home cooking. Just
>>>>> buy yourself a TV dinner.
>>>>>
>>>> Your true objection is the m.e.a.t.
>>>
>>> Uhm no, that had nothing to do with it.
>>
>> Mostly, you associate can soup with lower socioeconomic levels of society. It's the reason you fear Spam, Aloha Shoyu, and evidently, corn (???). The question you got to ask yourself is why do you fear these things.
>
> I don't fear corn and I don't associate it with lower socio-economic.
> I just never realised it was such a big deal in the US. Spam is cheap
> meat. I don't like that. Aloha shoyu is nasty and unhealthy, but I
> don't know if it's lower socio-economic.
>
> I don't fear canned soup, but to me it seems that when you cook
> something yourself, it's a shame to ruin that with industrial soup. If
> we're out of time or energy, I'd rather just have that soup with some
> nice bread. But to each their own.
>

Yoose are just using the soup and corn as a device to get you close
enough to sniff a few extra asses.

[Hank Rogers]

Popeye has rubbed off on yoose!

[Ophelia]

"dsi1" wrote in message
news:1ef311c3-9db5-4bf0...@googlegroups.com...

==

There are a few people no longer with us that I would love to see:)

[Ophelia]

"dsi1" wrote in message
news:07ee14b6-333a-42b8...@googlegroups.com...

===

If it is what they like ... I prefer to make my own stuff.

[Ophelia]

"dsi1" wrote in message
news:e07b016a-39e8-4a78...@googlegroups.com...

====

D. loves Spam and we always have several tins in:) He had it a lot in
the military and learned to love it there:) Here, I learned about frying it
and now I love it too:))

[Ophelia]

"dsi1" wrote in message
news:aaa4fc20-cbcb-43b0...@googlegroups.com...

===

Hehe D. loves musubi! Guess where I learned to make that too??

[dsi1]

Most of the people that hate Spam think it's low class and are afraid of what other people will think of them. The rest think it's too "salty."

Here's a breakfast that came from McDonald's. It has three slices of Portuguese sausage and two slices of fried Spam and a big old heap of rice. I think your hubby might enjoy such a breakfast.

https://www.amazon.com/photos/shared/nfLnWNZeTbqsf8Lk-bz6ZA.CI-urH9xmk1E__pIl8ID0y

[dsi1]

Oh, I can guess aright! That musubi was not a good one. The proportions were out of whack. It was way too thick. The Spam slice was pretty much of ideal thickness but that block of rice was about 1/2" too thick. The next time I buy one of those, I'm gonna take a ruler and measure it first!

[Bruce]

On Fri, 19 Jun 2020 01:55:49 -0700 (PDT), dsi1
<dsi...@hawaiiantel.net> wrote:

>On Thursday, June 18, 2020 at 10:33:15 PM UTC-10, Ophelia wrote:
>> "dsi1" wrote in message
>> news:e07b016a-39e8-4a78...@googlegroups.com...
>>
>> On Thursday, June 18, 2020 at 10:46:11 AM UTC-10, Bruce wrote:
>> > On Thu, 18 Jun 2020 13:42:02 -0700 (PDT), "itsjoan...@webtv.net"
>> > <itsjoan...@webtv.net> wrote:
>> >
>> > >On Thursday, June 18, 2020 at 3:20:45 PM UTC-5, Bruce wrote:
>> > >>
>> > >> Adding a can of industrial soup ruins the idea of home cooking. Just
>> > >> buy yourself a TV dinner.
>> > >>
>> > >Your true objection is the m.e.a.t.
>> >
>> > Uhm no, that had nothing to do with it.
>>
>> Mostly, you associate can soup with lower socioeconomic levels of society.
>> It's the reason you fear Spam, Aloha Shoyu, and evidently, corn (???). The
>> question you got to ask yourself is why do you fear these things.
>>
>> ====
>>
>> D. loves Spam and we always have several tins in:) He had it a lot in
>> the military and learned to love it there:) Here, I learned about frying it
>> and now I love it too:))
>
>Most of the people that hate Spam think it's low class and are afraid of what other people will think of them. The rest think it's too "salty."

My main problem with it is that it's cheap meat. Cheap meat means
extra-tortured animals. And apart from animal welfare, isn't spam
pressed separator meat? I'm not sure about that.

[Ophelia]

"dsi1" wrote in message
news:46966da4-d67f-4f86...@googlegroups.com...

===

I am very sure he would ... but .. are you sure there is sausage in
there?? I see egg!

[Ophelia]

"dsi1" wrote in message
news:13ebe103-ca13-43d4...@googlegroups.com...

===
LOL let me know how that goes?? Yes it does look a bit odd, but the
general idea is the same:)

[dsi1]

My guess is that you're completely wrong about that.

https://www.youtube.com/watch?v=IP7e0tV1sYE

[Bruce]

On Fri, 19 Jun 2020 02:37:33 -0700 (PDT), dsi1

If you're still guessing, that YouTube clip can't have been very
convincing :)

[Bruce]

And here's a user comment on that clip from someone with a rather
Dutchy name:

"How Spam is really made" but don't actually show the process of the
boning or grinding or it going in the cans. Why not just call it "4:58
long Spam advertisement"?

Aha.

[dsi1]

The sausage is in there - hidden under the egg. Portuguese sausage is even more popular than Spam. It's the stuff that we always used to eat during breakfast and practically all of them are locally made. Occasionally, we'll have some fried Spam for breakfast.

On the mainland, Portuguese sausage AKA, "linguica" is just another sausage in a sea of sausages. In Hawaii, PS is king. That may change in the future as the younger generations try out new foods.

https://tastyislandhawaii.com/2007/05/13/the-great-portuguese-sausage-shootout/

[dsi1]

Mostly, you're interested in ingredients, not processes - and that ain't no guess!

[Ophelia]

"dsi1" wrote in message
news:9aa0352d-85d3-4d6d...@googlegroups.com...

==

This is what Spam is made from :

https://www.youtube.com/watch?v=IP7e0tV1sYE

[Ophelia]

"dsi1" wrote in message
news:afbbabec-21a1-4aad...@googlegroups.com...

====

WOW!! erm I was just saying I couldn't see any on that plate:( Was it
hiding under the Spam?

[Bruce]

On Fri, 19 Jun 2020 02:59:02 -0700 (PDT), dsi1

I don't know if spam's separator meat, but that's the lowest of the
lowest. Used by McDonald's and similar. But yeah, animal welfare
concerns me more.

[Gary]

Bruce wrote:
>
> I don't fear canned soup, but to me it seems that when you cook
> something yourself, it's a shame to ruin that with industrial soup. If
> we're out of time or energy, I'd rather just have that soup with some
> nice bread. But to each their own.

Cream of Mushroom soup is not very good as a stand alone soup
but it does make a nice ingredient in a dish. It doesn't
"ruin" a home cooked meal, it's an enhancement.

Some here will claim, "it's just as easy to make your own."
That's nonsense.

When you need a new tire, do you make your own or do you
just buy an industrial tire from the store?

[Bruce]

On Fri, 19 Jun 2020 07:02:33 -0400, Gary <g.ma...@att.net> wrote:

>Bruce wrote:
>>
>> I don't fear canned soup, but to me it seems that when you cook
>> something yourself, it's a shame to ruin that with industrial soup. If
>> we're out of time or energy, I'd rather just have that soup with some
>> nice bread. But to each their own.

We'll have to agree to disagree.

>Cream of Mushroom soup is not very good as a stand alone soup
>but it does make a nice ingredient in a dish. It doesn't
>"ruin" a home cooked meal, it's an enhancement.
>
>Some here will claim, "it's just as easy to make your own."
>That's nonsense.
>
>When you need a new tire, do you make your own or do you
>just buy an industrial tire from the store?

I buy the ingredients and make my own, of course. Who wants prefab
tyres?

[Gary]

Bruce wrote:
>
> But yeah, animal welfare concerns me more.

Just a few of them though. The heck with the other ones.

[Gary]

Ophelia wrote:
> There are a few people no longer with us that I would love to see:)

That's what Heaven is supposed to be all about. :)

[Gary]

dsi1 wrote:
>
> Most of the people that hate Spam think it's low class and are afraid of what other people will think of them. The rest think it's too "salty."

Regular Spam is a bit salty but I'm ok with that.
Normally, I'll buy the low sodium Spam if available.
It's still salty but not as much.

[Gary]

dsi1 wrote:
>
> I used to cook pork chops in mushroom soup back in the day.
> These days it feels so retro to cook like that.

If the food is right and you love it, why change?

[Ophelia]

"Gary" wrote in message news:5EECAD33...@att.net...

Ophelia wrote:
> There are a few people no longer with us that I would love to see:)

That's what Heaven is supposed to be all about. :)

===

Hopefully, but I doubt I would get there:) You?

[Ophelia]

"Gary" wrote in message news:5EECB027...@att.net...

+ 1k

[Gary]

Ophelia wrote:

>
> "Gary" wrote:
>
> Ophelia wrote:
> > There are a few people no longer with us that I would love to see:)
>
> That's what Heaven is supposed to be all about. :)
>
> ===
>
> Hopefully, but I doubt I would get there:) You?

You're a nice person and there's a place for you there.
I'd like to think I'll get there too (if there is
a there)

I'll say one thing. If I do get to heaven and don't find
all my ferrets and cats there, I'll request to get
transfered to the "other place." heh heh

[itsjoan...@webtv.net]

For me, it's too salty but my gripe with Spam is I've never failed yet to
get a can that didn't have gristle in it. Shriek!! That just makes my
hair stand on end and stomach lurch.

[Bruce]

Sheldon's brother came out too, here he is letting
Shelly know -

https://imgur.com/a/hFCN0

[dsi1]

McDonald's should have placed the sausage and the Spam on the top of the eggs instead of hiding them underneath like a miser hides his gold under the bed. The round disk and rectangle on a plate means breakfast to the hungry Hawaiians.

[dsi1]

You're way too concerned about how people see your socioeconomic status. I doubt that Spam uses separator meat but so what if it did? What makes it the lowest of the lowest?

I just had some Portuguese sausage that had some mechanically separated chicken in it. It's just so-so to me but my wife likes that particular sausage - she ain't the lowest of the low. OTOH, a guy that divides foods into socioeconomic classes is probably the lowest of the low. The Hawaiians have never had any disdain for humble food - that's mostly the thing of the white man.

[Bruce]

On Fri, 19 Jun 2020 11:25:43 -0700 (PDT), dsi1
<dsi...@hawaiiantel.net> wrote:

>You're way too concerned about how people see your socioeconomic status.

I don't care about socio-economic status. Keep repeating your mantra
if it makes you feel good, though.

>I doubt that Spam uses separator meat but so what if it did? What makes it the lowest of the lowest?
>
>I just had some Portuguese sausage that had some mechanically separated chicken
>in it. It's just so-so to me but my wife likes that particular sausage - she ain't the lowest of the low.

Nobody said she was. Why do you even say that? This is called
"spontaneous denial".

>OTOH, a guy that divides foods into socioeconomic classes is probably the lowest of the low.

Ah, there's your mantra again. Does it feel good?

>The Hawaiians have never had any disdain for humble food - that's mostly the thing of the white man.

Humble food doesn't have to be crappy industrial food. A carrot is
humble food. A potato is humble food. Separator meat is crap food.

[Bruce]

Makes you wonder what they're trying to hide.

[Bruce]

Gristle is typical of the lowest quality separator meat. Bits of the
carcass come off with the remaining meat bits.

[Bruce]

And that crap food does not pass the "sniff test".

[itsjoan...@webtv.net]

On Friday, June 19, 2020 at 2:01:18 PM UTC-5, Bruce wrote:
>
> Gristle is typical of the lowest quality separator meat. Bits of the
> carcass come off with the remaining meat bits.
>

Honestly, when I've bitten into a piece of gristle I imagine my hair standing
on end like I see in cartoons. It wouldn't surprise me in the least to look
in the mirror and see this phenomenon.

UGH!

[Bruce]

Hawaiians love it because they're very humble people.

[Ophelia]

"Gary" wrote in message news:5EECB811...@att.net...

Ophelia wrote:
>
> "Gary" wrote:
>
> Ophelia wrote:
> > There are a few people no longer with us that I would love to see:)
>
> That's what Heaven is supposed to be all about. :)
>
> ===
>
> Hopefully, but I doubt I would get there:) You?

You're a nice person and there's a place for you there.
I'd like to think I'll get there too (if there is
a there)

You are very kind. So are you and I am sure you will get
there:)))

I'll say one thing. If I do get to heaven and don't find
all my ferrets and cats there, I'll request to get
transfered to the "other place." heh heh

LOL good for you:) Nah it won't be heaven if there are no
ferrets:))

[Ophelia]

"dsi1" wrote in message
news:c6acd541-0f69-46a9...@googlegroups.com...

==
Ahh ok:))))

[dsi1]

On Friday, June 19, 2020 at 8:58:41 AM UTC-10, Bruce wrote:
> On Fri, 19 Jun 2020 11:25:43 -0700 (PDT), dsi1
> <dsi...@hawaiiantel.net> wrote:
>
> >You're way too concerned about how people see your socioeconomic status.
>
> I don't care about socio-economic status. Keep repeating your mantra
> if it makes you feel good, though.
>

That's not true. You divide foods and people by classes - soups, soy sauce, canned meats. It's so ingrained into your soul that you can no longer have the ability to perceive it. That's the breaks.

[Bruce]

On Fri, 19 Jun 2020 12:59:33 -0700 (PDT), dsi1

<dsi...@hawaiiantel.net> wrote:

>On Friday, June 19, 2020 at 8:58:41 AM UTC-10, Bruce wrote:
>> On Fri, 19 Jun 2020 11:25:43 -0700 (PDT), dsi1
>> <dsi...@hawaiiantel.net> wrote:
>>
>> >You're way too concerned about how people see your socioeconomic status.
>>
>> I don't care about socio-economic status. Keep repeating your mantra
>> if it makes you feel good, though.
>>
>That's not true. You divide foods and people by classes - soups, soy sauce, canned meats. It's so ingrained into your soul that you can no longer have the ability to perceive it. That's the breaks.

You confuse distinguishing different qualities with distinguishing
different classes of people. You're probably not even able to see that
you're doing that. That's why it's good that you have me to tell you,
humble man.

[Hank Rogers]

Well you're expert on that :)

[dsi1]

The difference is that I'm aware of what I do. Don't try your lame mind games on me - it won't work.

[Bruce]

On Fri, 19 Jun 2020 13:33:01 -0700 (PDT), dsi1

<dsi...@hawaiiantel.net> wrote:

>On Friday, June 19, 2020 at 10:18:24 AM UTC-10, Bruce wrote:
>> On Fri, 19 Jun 2020 12:59:33 -0700 (PDT), dsi1
>> <dsi...@hawaiiantel.net> wrote:
>>
>> >On Friday, June 19, 2020 at 8:58:41 AM UTC-10, Bruce wrote:
>> >> On Fri, 19 Jun 2020 11:25:43 -0700 (PDT), dsi1
>> >> <dsi...@hawaiiantel.net> wrote:
>> >>
>> >> >You're way too concerned about how people see your socioeconomic status.
>> >>
>> >> I don't care about socio-economic status. Keep repeating your mantra
>> >> if it makes you feel good, though.
>> >>
>> >That's not true. You divide foods and people by classes - soups, soy sauce, canned meats. It's so ingrained into your soul that you can no longer have the ability to perceive it. That's the breaks.
>>
>> You confuse distinguishing different qualities with distinguishing
>> different classes of people. You're probably not even able to see that
>> you're doing that. That's why it's good that you have me to tell you,
>> humble man.
>
>The difference is that I'm aware of what I do.

You don't talk as if you are aware, humble Hawaiian man.

[itsjoan...@webtv.net]

On Wednesday, June 17, 2020 at 8:15:30 AM UTC-5, notbob wrote:
>
> ....to visit me and he's tearing the house apart (good thing cuz Imma
> lazy ol' geezer).
>
> Anyhow, I got a new 4 qt Crock-Pot and a 3-1/2 lb pork loin to cook
> innit. Plan to make pull-pork sliders with (w/ King Hawaiian slider
> buns).
>
> nb
>
I want to know how the crockpot pulled pork turned out; you haven't reported
back. Was it fabulous? Did your brother leave you any or is he no longer
speaking to you after you did the dish in the slow cooker?

[Hank Rogers]

Bruce wrote:
> On Fri, 19 Jun 2020 12:59:33 -0700 (PDT), dsi1
> <dsi...@hawaiiantel.net> wrote:
>
>> On Friday, June 19, 2020 at 8:58:41 AM UTC-10, Bruce wrote:
>>> On Fri, 19 Jun 2020 11:25:43 -0700 (PDT), dsi1
>>> <dsi...@hawaiiantel.net> wrote:
>>>
>>>> You're way too concerned about how people see your socioeconomic status.
>>>
>>> I don't care about socio-economic status. Keep repeating your mantra
>>> if it makes you feel good, though.
>>>
>> That's not true. You divide foods and people by classes - soups, soy sauce, canned meats. It's so ingrained into your soul that you can no longer have the ability to perceive it. That's the breaks.
>
> You confuse distinguishing different qualities with distinguishing
> different classes of people. You're probably not even able to see that
> you're doing that. That's why it's good that you have me to tell you,
> humble man.
>

Calm down. If you're nice, he will let you sniff his ass.

He's asian.

[Hank Rogers]

Bruce wrote:
> On Fri, 19 Jun 2020 13:33:01 -0700 (PDT), dsi1
> <dsi...@hawaiiantel.net> wrote:
>
>> On Friday, June 19, 2020 at 10:18:24 AM UTC-10, Bruce wrote:
>>> On Fri, 19 Jun 2020 12:59:33 -0700 (PDT), dsi1
>>> <dsi...@hawaiiantel.net> wrote:
>>>
>>>> On Friday, June 19, 2020 at 8:58:41 AM UTC-10, Bruce wrote:
>>>>> On Fri, 19 Jun 2020 11:25:43 -0700 (PDT), dsi1
>>>>> <dsi...@hawaiiantel.net> wrote:
>>>>>
>>>>>> You're way too concerned about how people see your socioeconomic status.
>>>>>
>>>>> I don't care about socio-economic status. Keep repeating your mantra
>>>>> if it makes you feel good, though.
>>>>>
>>>> That's not true. You divide foods and people by classes - soups, soy sauce, canned meats. It's so ingrained into your soul that you can no longer have the ability to perceive it. That's the breaks.
>>>
>>> You confuse distinguishing different qualities with distinguishing
>>> different classes of people. You're probably not even able to see that
>>> you're doing that. That's why it's good that you have me to tell you,
>>> humble man.
>>
>> The difference is that I'm aware of what I do.
>
> You don't talk as if you are aware, humble Hawaiian man.
>

He's close to australia, and you can see what happened to a
normally nice dutchman that went there ... became a complete
goddamn asshole. My guess is hawaii caused it.

[cshenk]

notbob wrote:

> ....to visit me and he's tearing the house apart (good thing cuz Imma
> lazy ol' geezer).
>
> Anyhow, I got a new 4 qt Crock-Pot and a 3-1/2 lb pork loin to cook
> innit. Plan to make pull-pork sliders with (w/ King Hawaiian slider

> buns). Any suggestions on how to make pull-pork or jes follow the
> intructions (recipe) that came with the pot?
>
> Recommend any good crock-pot recipe sites? ;)
>
> nb

I do that all the time.

Loin actually isn't optimal here but will work. Tuck pork in and add 2
TB or so of soy sauce. I recommend 1/2 TB of worstershire. Now 1TB
vinegar (brown cane sugar or spiced).

No other liquids are added unless you want 'soup'.

[cshenk]

Ed Pawlowski wrote:

> On 6/17/2020 9:15 AM, notbob wrote:
> > ....to visit me and he's tearing the house apart (good thing cuz
> > Imma lazy ol' geezer).
> >
> > Anyhow, I got a new 4 qt Crock-Pot and a 3-1/2 lb pork loin to cook
> > innit. Plan to make pull-pork sliders with (w/ King Hawaiian slider
> > buns). Any suggestions on how to make pull-pork or jes follow the
> > intructions (recipe) that came with the pot?
> >
> > Recommend any good crock-pot recipe sites? ;)
> >
> > nb
> >

> Loin is very lean to make pulled pork. I'd use a butt or picnic and
> roast the loin.

Actually I cut loin to 1inch thick and marinate then fast pan fry in
cast iron. Pork Butt is (agreed) more the thing for pulled pork.

[cshenk]

dsi1 wrote:

> On Thursday, June 18, 2020 at 1:19:45 PM UTC-10, Bruce wrote:

> > On Thu, 18 Jun 2020 15:56:02 -0700 (PDT), dsi1
> > <dsi...@hawaiiantel.net> wrote:
> >
> > > On Thursday, June 18, 2020 at 10:46:11 AM UTC-10, Bruce wrote:
> > >> On Thu, 18 Jun 2020 13:42:02 -0700 (PDT),
> > "itsjoan...@webtv.net" >> <itsjoan...@webtv.net> wrote:
> > >>
> > >> >On Thursday, June 18, 2020 at 3:20:45 PM UTC-5, Bruce wrote:
> > >> >>
> > >> >> Adding a can of industrial soup ruins the idea of home
> > cooking. Just >> >> buy yourself a TV dinner.
> > >> >>
> > >> >Your true objection is the m.e.a.t.
> > >>
> > >> Uhm no, that had nothing to do with it.
> > >
> > > Mostly, you associate can soup with lower socioeconomic levels of
> > > society. It's the reason you fear Spam, Aloha Shoyu, and
> > > evidently, corn (???). The question you got to ask yourself is
> > > why do you fear these things.
> >

> > I don't fear corn and I don't associate it with lower
> > socio-economic. I just never realised it was such a big deal in
> > the US. Spam is cheap meat. I don't like that. Aloha shoyu is nasty
> > and unhealthy, but I don't know if it's lower socio-economic.
> >
> > I don't fear canned soup, but to me it seems that when you cook
> > something yourself, it's a shame to ruin that with industrial soup.
> > If we're out of time or energy, I'd rather just have that soup with
> > some nice bread. But to each their own.
>
> Meanwhile, on June 18th in the year 2020, I'm eating this for lunch.
> Your worst lower socioeconomic fears have been realized...
>
>
https://www.amazon.com/photos/shared/GLVUxxoXRfaf2npz19wyxw.QlUX8r7KUFHDjr_aVrtDik

;-( I want more VEGGIES!

[Bruce]

True. It's a bit of a redneck meatfest.

[Cindy Hamilton]

On Friday, June 19, 2020 at 9:27:08 PM UTC-4, cshenk wrote:

> dsi1 wrote:

> > Meanwhile, on June 18th in the year 2020, I'm eating this for lunch.
> > Your worst lower socioeconomic fears have been realized...
> >
> >
> https://www.amazon.com/photos/shared/GLVUxxoXRfaf2npz19wyxw.QlUX8r7KUFHDjr_aVrtDik
>
> ;-( I want more VEGGIES!

Agreed. The beef is enough meat for me, the rice in the musubi
is about 2x what I'd eat. Fill the rest of the container with
veggies.

Cindy Hamilton

[Bruce]

Why do you always say that you're obese, but eat very little?

[Gary]

In Joan's case, that gristle might just be old red lipstick that
overlapped onto the inside of her lips and collected at the
corners of her mouth into lipstick gobs. ;-D

Gotta go now....time for a LONG run! :-o

[Bruce]

Yes, keep running. She'll be after you on her e-bike. Just remember
she can't turn left!

[dsi1]

On Friday, June 19, 2020 at 12:26:41 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message

> news:9aa0352d-85d3-4d6d...@googlegroups.com...
>
> On Thursday, June 18, 2020 at 11:05:46 PM UTC-10, Bruce wrote:

> > On Fri, 19 Jun 2020 01:55:49 -0700 (PDT), dsi1
> > <dsi...@hawaiiantel.net> wrote:
> >
> > >On Thursday, June 18, 2020 at 10:33:15 PM UTC-10, Ophelia wrote:
> > >> "dsi1" wrote in message
> > >> news:e07b016a-39e8-4a78...@googlegroups.com...
> > >>

> > >> On Thursday, June 18, 2020 at 10:46:11 AM UTC-10, Bruce wrote:

> > >> > On Thu, 18 Jun 2020 13:42:02 -0700 (PDT), "itsjoan...@webtv.net"
> > >> > <itsjoan...@webtv.net> wrote:
> > >> >
> > >> > >On Thursday, June 18, 2020 at 3:20:45 PM UTC-5, Bruce wrote:
> > >> > >>
> > >> > >> Adding a can of industrial soup ruins the idea of home cooking.
> > >> > >> Just
> > >> > >> buy yourself a TV dinner.
> > >> > >>
> > >> > >Your true objection is the m.e.a.t.
> > >> >
> > >> > Uhm no, that had nothing to do with it.
> > >>
> > >> Mostly, you associate can soup with lower socioeconomic levels of
> > >> society.
> > >> It's the reason you fear Spam, Aloha Shoyu, and evidently, corn (???).
> > >> The
> > >> question you got to ask yourself is why do you fear these things.
> > >>

> > >> ====
> > >>
> > >> D. loves Spam and we always have several tins in:) He had it a
> > >> lot in
> > >> the military and learned to love it there:) Here, I learned about
> > >> frying it
> > >> and now I love it too:))
> > >

> > >Most of the people that hate Spam think it's low class and are afraid of
> > >what other people will think of them. The rest think it's too "salty."
> >

> > My main problem with it is that it's cheap meat. Cheap meat means
> > extra-tortured animals. And apart from animal welfare, isn't spam
> > pressed separator meat? I'm not sure about that.
>
> My guess is that you're completely wrong about that.
>
> https://www.youtube.com/watch?v=IP7e0tV1sYE
>

> ==
>
> This is what Spam is made from :
>
> https://www.youtube.com/watch?v=IP7e0tV1sYE

Dinner tonight was cashew chicken. I made Thai-style cashew chicken last week. This week I wanted to cook up a Chinese version. I was disappointed because it turned out tasting too Chinese. I like the Thai version better. Unfortunately, my wife thought it was the best ever. Now I have to come up with a recipe that tastes like Thai and Chinese.

I packed it for my wife's dinner tonight with some coleslaw with a dressing of mayo and shoyu.

https://www.amazon.com/photos/shared/XHZwDjrUQY6_dBzOs489eg.FQixE8BrRikkBodw0WJ1O3

[Cindy Hamilton]

Because I don't get any exercise. There's nothing more
boring than exercise.

Cindy Hamilton