Yes, it's still early to be thinking about heading to the kitchen, but what are you plans for chow this evening?
The scrubbed petite red potatoes made me think about posting this thread. But
they will be joining a pot of cabbage along with coarsely chopped ham and possibly
a small skillet of cornbread. Potatoes and ham will get a head start on the cabbage
since it cooks rather quickly. I think I'll add a spoonful of BTB ham base to the
cooking water to amp up the ham flavor.
Yes, it's still early to be thinking about heading to the kitchen, but what are you plans for chow this evening?
The scrubbed petite red potatoes made me think about posting this thread. But
they will be joining a pot of cabbage along with coarsely chopped ham and possibly
a small skillet of cornbread. Potatoes and ham will get a head start on the cabbage
since it cooks rather quickly. I think I'll add a spoonful of BTB ham base to the
cooking water to amp up the ham flavor.
Yes, it's still early to be thinking about heading to the kitchen, but what are you plans for chow this evening?
The scrubbed petite red potatoes made me think about posting this
thread. But they will be joining a pot of cabbage along with coarsely chopped ham and possibly a small skillet of cornbread. Potatoes and ham will get a head start on the cabbage since it cooks rather quickly. I
think I'll add a spoonful of BTB ham base to the cooking water to amp up
the ham flavor.
Yes, it's still early to be thinking about heading to the kitchen, but what are you plans for chow this evening?
Yes, it's still early to be thinking about heading to the kitchen, but what are you plans for chow this evening?
I just got home from work so I'm winging it. I've got some cooked
kielbasa and a small head of cabbage. I'm thinking a skillet dinner
with the kielbasa sliced into coins and fried in just a little oil.
Remove the kielbasa and add chopped cabbage to the skillet. Season with
S&P, a little garlic powder and a smidge of smoked paprika. Cook the
cabbage until just tender. Add a splash of apple cider vinegar, add the kielbasa back, stir and done. :)
Jill
On Thu, 22 Feb 2024 19:58:21 +0000, ItsJoanNotJoAnn wrote:
Yes, it's still early to be thinking about heading to the kitchen, but what >> are you plans for chow this evening?
The scrubbed petite red potatoes made me think about posting this thread. But
they will be joining a pot of cabbage along with coarsely chopped ham and possibly
a small skillet of cornbread. Potatoes and ham will get a head start on the cabbage
since it cooks rather quickly. I think I'll add a spoonful of BTB ham base to the
cooking water to amp up the ham flavor.
Fix your line length. 60 is a good number
Let me buy you a real news server (you're gonna hate what you're
using now). Actually, just tell them I sent you and they'll give
you one. I've reserved three account figuring on you, David
(weird, eh?), and Dave (since he pays way too much).
I'm having either American crispy tacos or loaded potato skins
(not from T.G.I. Friday) I'm considering shallow frying them
already loaded so they get crispy, but shallow enough the oil
doesn't enter the vessels with the fillings.
-sw
On Thu, 22 Feb 2024 19:58:21 +0000, ItsJoanNotJoAnn wrote:
Yes, it's still early to be thinking about heading to the kitchen, but what >> are you plans for chow this evening?
The scrubbed petite red potatoes made me think about posting this thread. But
they will be joining a pot of cabbage along with coarsely chopped ham and possibly
a small skillet of cornbread. Potatoes and ham will get a head start on the cabbage
since it cooks rather quickly. I think I'll add a spoonful of BTB ham base to the
cooking water to amp up the ham flavor.
Baked fennel with tomato and garlic :)
On 2024-02-22, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:
Yes, it's still early to be thinking about heading to the kitchen, but what >> are you plans for chow this evening?
Marie Callender's chicken pot pies. Every other Thursday, my wife goes
to Red Robin with her oldest friend. She's not hungry when she comes
home, so it's chef's choice for me. I choose "easy".
jmcquown wrote:
I just got home from work so I'm winging it. I've got some cooked
kielbasa and a small head of cabbage. I'm thinking a skillet dinner
with the kielbasa sliced into coins and fried in just a little oil.
Remove the kielbasa and add chopped cabbage to the skillet. Season
with S&P, a little garlic powder and a smidge of smoked paprika. Cook
the cabbage until just tender. Add a splash of apple cider vinegar,
add the kielbasa back, stir and done. :)
JillEverybody's dinner that I've read so far sounds very good; that could be because I'm starving but yes, the kielbasa does sound good.
Kroger has their brand of either kielbasa or smoked sausage 'on sale' this week, 2 for $6. I think they'll find their way into my cart and with them being vacuum sealed there's no hurry to cook them immediately. I will say either version that they offer has no chicken parts in them unlike the national brands I've looked at.
Retro Guy wrote:
On Thu, 22 Feb 2024 19:58:21 +0000, ItsJoanNotJoAnn wrote:
Yes, it's still early to be thinking about heading to the kitchen, but what >>> are you plans for chow this evening?
The scrubbed petite red potatoes made me think about posting this thread. But
they will be joining a pot of cabbage along with coarsely chopped ham and possibly
a small skillet of cornbread. Potatoes and ham will get a head start on the cabbage
since it cooks rather quickly. I think I'll add a spoonful of BTB ham base to the
cooking water to amp up the ham flavor.
Baked fennel with tomato and garlic :)Well, that sounds rather tasty!! I've had baked fennel but never with tomato or garlic. Hmmmmm, I might have to try that.
On 2024-02-22, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:
Yes, it's still early to be thinking about heading to the kitchen, but what >> are you plans for chow this evening?
Marie Callender's chicken pot pies. Every other Thursday, my wife goes
to Red Robin with her oldest friend. She's not hungry when she comes
home, so it's chef's choice for me. I choose "easy".
On 2/22/2024 6:04 PM, ItsJoanNotJoAnn wrote:
Kroger has their brand of either kielbasa or smoked sausage 'on sale' this >> week, 2 for $6. I think they'll find their way into my cart and with them >> being vacuum sealed there's no hurry to cook them immediately. I will say >> either version that they offer has no chicken parts in them unlike the
national brands I've looked at.
Yes, vacuum sealed and already smoked/cooked so they don't have to be
used right away. I agree about the ones made with chicken parts.
Chicken does not belong in so-called kielbasa. That's just a way to manufacture the product for less money without necessarily a reduction
in price at the register.
Jill
On Thu, 22 Feb 2024 22:56:41 +0000, ItsJoanNotJoAnn wrote:
Retro Guy wrote:
On Thu, 22 Feb 2024 19:58:21 +0000, ItsJoanNotJoAnn wrote:Well, that sounds rather tasty!! I've had baked fennel but never with tomato
Yes, it's still early to be thinking about heading to the kitchen, but what
are you plans for chow this evening?.
Baked fennel with tomato and garlic :)
or garlic. Hmmmmm, I might have to try that.
Slice the fennel and tomato, place tomato slices on fennel slices, and
sliced garlic on top.
Cover and bake at 350deg (or some metric temp, lol) for 40 minutes. Then uncover and bake another 10 minutes.
When done, sprinkle with fennel fronds and a little lemon juice.
Simple and tasty :)
Sqwertz wrote:
On Thu, 22 Feb 2024 19:58:21 +0000, ItsJoanNotJoAnn wrote:
Yes, it's still early to be thinking about heading to the kitchen, but what >>> are you plans for chow this evening?
The scrubbed petite red potatoes made me think about posting this thread. But
they will be joining a pot of cabbage along with coarsely chopped ham and possibly
a small skillet of cornbread. Potatoes and ham will get a head start on the cabbage
since it cooks rather quickly. I think I'll add a spoonful of BTB ham base to the
cooking water to amp up the ham flavor.
Fix your line length. 60 is a good numberToo long, huh?
Let me buy you a real news server (you're gonna hate what you're
using now). Actually, just tell them I sent you and they'll give
you one. I've reserved three account figuring on you, David
(weird, eh?), and Dave (since he pays way too much).
I'm having either American crispy tacos or loaded potato skins
(not from T.G.I. Friday) I'm considering shallow frying them
already loaded so they get crispy, but shallow enough the oil
doesn't enter the vessels with the fillings.
-swThe potato skins I had last night were rather crispy, mostly. I
was pleased with the results.
Retro Guy wrote:
On Thu, 22 Feb 2024 22:56:41 +0000, ItsJoanNotJoAnn wrote:
Retro Guy wrote:
On Thu, 22 Feb 2024 19:58:21 +0000, ItsJoanNotJoAnn wrote:Well, that sounds rather tasty!! I've had baked fennel but never with tomato
Yes, it's still early to be thinking about heading to the kitchen, but what
are you plans for chow this evening?.
Baked fennel with tomato and garlic :)
or garlic. Hmmmmm, I might have to try that.
Slice the fennel and tomato, place tomato slices on fennel slices, and
sliced garlic on top.
Cover and bake at 350deg (or some metric temp, lol) for 40 minutes. Then
uncover and bake another 10 minutes.
When done, sprinkle with fennel fronds and a little lemon juice.
Simple and tasty :)Mmmmmmmm, saved!
I don't know if you're vegetarian or not, but Jill's kielbasa sounds good tucked under that foil and cooked along with fennel, tomatoes, and garlic.
On 2024-02-23, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:
Retro Guy wrote:
On Thu, 22 Feb 2024 22:56:41 +0000, ItsJoanNotJoAnn wrote:Mmmmmmmm, saved!
Retro Guy wrote:
On Thu, 22 Feb 2024 19:58:21 +0000, ItsJoanNotJoAnn wrote:Well, that sounds rather tasty!! I've had baked fennel but never with tomato
Yes, it's still early to be thinking about heading to the kitchen, but what
are you plans for chow this evening?.
Baked fennel with tomato and garlic :)
or garlic. Hmmmmm, I might have to try that.
Slice the fennel and tomato, place tomato slices on fennel slices, and
sliced garlic on top.
Cover and bake at 350deg (or some metric temp, lol) for 40 minutes. Then >>> uncover and bake another 10 minutes.
When done, sprinkle with fennel fronds and a little lemon juice.
Simple and tasty :)
I don't know if you're vegetarian or not, but Jill's kielbasa sounds good
tucked under that foil and cooked along with fennel, tomatoes, and garlic.
Italian sausage, I think. Then again, I always buy cured and smoked kielbasa. YMMV if you buy fresh kielbasa.
On 2/23/2024 5:24 AM, Cindy Hamilton wrote:
I buy the cured smoked kielbasa. I agree Italian sausage would probably
Italian sausage, I think. Then again, I always buy cured and smokedOn Thu, 22 Feb 2024 19:58:21 +0000, ItsJoanNotJoAnn wrote:
I don't know if you're vegetarian or not, but Jill's kielbasa sounds good >>> tucked under that foil and cooked along with fennel, tomatoes, and garlic. >>
kielbasa. YMMV if you buy fresh kielbasa.
be better with this fennel dish.
Jill
jmcquown wrote:
I buy the cured smoked kielbasa. I agree Italian sausage would
probably be better with this fennel dish.
JillI buy the cured smoke kielbasa as well, but yes, in retrospect, the Italian variety would probably be better in this dish. However, I'd not refuse either one.
On 2/23/2024 5:24 AM, Cindy Hamilton wrote:
On 2024-02-23, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:I buy the cured smoked kielbasa. I agree Italian sausage would probably
Retro Guy wrote:Italian sausage, I think. Then again, I always buy cured and smoked
On Thu, 22 Feb 2024 22:56:41 +0000, ItsJoanNotJoAnn wrote:Mmmmmmmm, saved!
Retro Guy wrote:
On Thu, 22 Feb 2024 19:58:21 +0000, ItsJoanNotJoAnn wrote:Well, that sounds rather tasty!! I've had baked fennel but never with tomato
Yes, it's still early to be thinking about heading to the kitchen, but what
are you plans for chow this evening?.
Baked fennel with tomato and garlic :)
or garlic. Hmmmmm, I might have to try that.
Slice the fennel and tomato, place tomato slices on fennel slices, and >>>> sliced garlic on top.
Cover and bake at 350deg (or some metric temp, lol) for 40 minutes. Then >>>> uncover and bake another 10 minutes.
When done, sprinkle with fennel fronds and a little lemon juice.
Simple and tasty :)
I don't know if you're vegetarian or not, but Jill's kielbasa sounds good >>> tucked under that foil and cooked along with fennel, tomatoes, and garlic. >>
kielbasa. YMMV if you buy fresh kielbasa.
be better with this fennel dish.
Jill
Leonard Blaisdell wrote:
Marie Callender's chicken pot pies. Every other Thursday, my wife goesWell, you missed your chance for a Swanson's TV dinner IF you could find
to Red Robin with her oldest friend. She's not hungry when she comes
home, so it's chef's choice for me. I choose "easy".
one.
jmcquown wrote:
On 2/22/2024 6:04 PM, ItsJoanNotJoAnn wrote:
Kroger has their brand of either kielbasa or smoked sausage 'on sale' this >>> week, 2 for $6. I think they'll find their way into my cart and with them >>> being vacuum sealed there's no hurry to cook them immediately. I will say >>> either version that they offer has no chicken parts in them unlike the
national brands I've looked at.
Yes, vacuum sealed and already smoked/cooked so they don't have to be
used right away. I agree about the ones made with chicken parts.
Chicken does not belong in so-called kielbasa. That's just a way to
manufacture the product for less money without necessarily a reduction
in price at the register.
The Walmart brand also is chickenless although I've not eaten either of their sausages. But you are right, the national brands that I've looked at add chicken to stretch their product but offer no reduction in price.
I just checked the Hillshire Farms kielbasa in my meat drawer. It does
not contain chicken! It *does* contain mechanically separated turkey as
the third ingredient. I'll choke it down, although "mechanically
separated" does sound brutal.
Yes, it's still early to be thinking about heading to the kitchen,
but what are you plans for chow this evening?
The scrubbed petite red potatoes made me think about posting this
thread. But they will be joining a pot of cabbage along with
coarsely chopped ham and possibly a small skillet of cornbread.
Potatoes and ham will get a head start on the cabbage since it cooks
rather quickly. I think I'll add a spoonful of BTB ham base to the
cooking water to amp up the ham flavor.
Retro Guy wrote:
On Thu, 22 Feb 2024 19:58:21 +0000, ItsJoanNotJoAnn wrote:
Yes, it's still early to be thinking about heading to the
kitchen, but what are you plans for chow this evening?
The scrubbed petite red potatoes made me think about posting this
thread. But they will be joining a pot of cabbage along with
coarsely chopped ham and possibly a small skillet of cornbread.
Potatoes and ham will get a head start on the cabbage since it
cooks rather quickly. I think I'll add a spoonful of BTB ham
base to the cooking water to amp up the ham flavor.
Baked fennel with tomato and garlic :)
Well, that sounds rather tasty!! I've had baked fennel but never
with tomato or garlic. Hmmmmm, I might have to try that.
On Thu, 22 Feb 2024 22:56:41 +0000, ItsJoanNotJoAnn wrote:
Retro Guy wrote:
On Thu, 22 Feb 2024 19:58:21 +0000, ItsJoanNotJoAnn wrote:
kitchen, but what >>> are you plans for chow this evening?Yes, it's still early to be thinking about heading to the
thread. But >>> they will be joining a pot of cabbage along with
The scrubbed petite red potatoes made me think about posting this
coarsely chopped ham and possibly >>> a small skillet of cornbread.
Potatoes and ham will get a head start on the cabbage >>> since it
cooks rather quickly. I think I'll add a spoonful of BTB ham base to
the >>> cooking water to amp up the ham flavor.
Baked fennel with tomato and garlic :)
Well, that sounds rather tasty!! I've had baked fennel but never
with tomato or garlic. Hmmmmm, I might have to try that.
Slice the fennel and tomato, place tomato slices on fennel slices, and
sliced garlic on top.
Cover and bake at 350deg (or some metric temp, lol) for 40 minutes.
Then uncover and bake another 10 minutes.
When done, sprinkle with fennel fronds and a little lemon juice.
Simple and tasty :)
jmcquown wrote:
On 2/23/2024 5:24 AM, Cindy Hamilton wrote:
On Thu, 22 Feb 2024 19:58:21 +0000, ItsJoanNotJoAnn wrote:
I don't know if you're vegetarian or not, but Jill's kielbasa
sounds good tucked under that foil and cooked along with
fennel, tomatoes, and garlic.
Italian sausage, I think. Then again, I always buy cured and
smoked kielbasa. YMMV if you buy fresh kielbasa.
I buy the cured smoked kielbasa. I agree Italian sausage would
probably be better with this fennel dish.
Jill
I buy the cured smoke kielbasa as well, but yes, in retrospect, the
Italian variety would probably be better in this dish. However, I'd
not refuse either one.
On 2/23/2024 5:24 AM, Cindy Hamilton wrote:
On 2024-02-23, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:
Retro Guy wrote:
On Thu, 22 Feb 2024 22:56:41 +0000, ItsJoanNotJoAnn wrote:
Retro Guy wrote:
On Thu, 22 Feb 2024 19:58:21 +0000, ItsJoanNotJoAnn wrote:
Yes, it's still early to be thinking about heading to the kitchen, but what are you plans for chow this evening?.
Baked fennel with tomato and garlic :)
Well, that sounds rather tasty!! I've had baked fennel but
never with tomato or garlic. Hmmmmm, I might have to try
that.
Slice the fennel and tomato, place tomato slices on fennel
slices, and sliced garlic on top.
Cover and bake at 350deg (or some metric temp, lol) for 40
minutes. Then uncover and bake another 10 minutes.
When done, sprinkle with fennel fronds and a little lemon juice.
Simple and tasty :)
Mmmmmmmm, saved!
I don't know if you're vegetarian or not, but Jill's kielbasa
sounds good tucked under that foil and cooked along with fennel, tomatoes, and garlic.
Italian sausage, I think. Then again, I always buy cured and smoked kielbasa. YMMV if you buy fresh kielbasa.
I buy the cured smoked kielbasa. I agree Italian sausage would
probably be better with this fennel dish.
Jill
On 2/22/2024 6:04 PM, ItsJoanNotJoAnn wrote:
jmcquown wrote:
I just got home from work so I'm winging it. I've got some
cooked kielbasa and a small head of cabbage. I'm thinking a
skillet dinner with the kielbasa sliced into coins and fried in
just a little oil. Remove the kielbasa and add chopped cabbage
to the skillet. Season with S&P, a little garlic powder and a
smidge of smoked paprika. Cook the cabbage until just tender.
Add a splash of apple cider vinegar, add the kielbasa back, stir
and done. :)
Jill
Everybody's dinner that I've read so far sounds very good; that
could be because I'm starving but yes, the kielbasa does sound good.
Kroger has their brand of either kielbasa or smoked sausage 'on
sale' this week, 2 for $6. I think they'll find their way into my
cart and with them being vacuum sealed there's no hurry to cook
them immediately. I will say either version that they offer has no chicken parts in them unlike the national brands I've looked at.
Yes, vacuum sealed and already smoked/cooked so they don't have to be
used right away. I agree about the ones made with chicken parts.
Chicken does not belong in so-called kielbasa. That's just a way to manufacture the product for less money without necessarily a
reduction in price at the register.
Jill
On 2/22/2024 5:11 PM, Leonard Blaisdell wrote:
On 2024-02-22, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:
Yes, it's still early to be thinking about heading to the
kitchen, but what are you plans for chow this evening?
Marie Callender's chicken pot pies. Every other Thursday, my wife
goes to Red Robin with her oldest friend. She's not hungry when she
comes home, so it's chef's choice for me. I choose "easy".
I'm not familiar with your grocery store. You should perhaps check
to see if they have some "fresh" chicken pot pies in the cold case.
Publix Supermarket has them on occasion. They are not already baked (although the filling is already cooked). You have to put it on a
baking sheet and bake the pie for nearly an hour to brown the crusts
and heat it through. It beats the heck out of any frozen pot pie.
Plus there are leftovers to reheat since it's a full size pie. Just
a thought. :) At any rate, enjoy your dinner!
Jill
I'd buy a bunch of turkey and dressing on the aluminum plate if
available. Maybe it's just thoughts from my childhood, and they really
don't taste that good.
ItsJoanNotJoAnn wrote:
Yes, it's still early to be thinking about heading to the kitchen,
but what are you plans for chow this evening?
The scrubbed petite red potatoes made me think about posting this
thread. But they will be joining a pot of cabbage along with
coarsely chopped ham and possibly a small skillet of cornbread.
Potatoes and ham will get a head start on the cabbage since it cooks
rather quickly. I think I'll add a spoonful of BTB ham base to the
cooking water to amp up the ham flavor.
I made a casserole last night but it didn't turn out as well as I
thought. It was my last try at pork chop. I'll not try them again.
The sauced pasta was good though.
jmcquown wrote:
On 2/22/2024 5:11 PM, Leonard Blaisdell wrote:
On 2024-02-22, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:
Yes, it's still early to be thinking about heading to the
kitchen, but what are you plans for chow this evening?
Marie Callender's chicken pot pies. Every other Thursday, my wife
goes to Red Robin with her oldest friend. She's not hungry when she
comes home, so it's chef's choice for me. I choose "easy".
I'm not familiar with your grocery store. You should perhaps check
to see if they have some "fresh" chicken pot pies in the cold case.
Publix Supermarket has them on occasion. They are not already baked
(although the filling is already cooked). You have to put it on a
baking sheet and bake the pie for nearly an hour to brown the crusts
and heat it through. It beats the heck out of any frozen pot pie.
Plus there are leftovers to reheat since it's a full size pie. Just
a thought. :) At any rate, enjoy your dinner!
Jill
Red Robin is a chain restaurant. Supposed to be good.
On 2/24/2024 4:21 PM, cshenk wrote:
jmcquown wrote:
On 2/22/2024 5:11 PM, Leonard Blaisdell wrote:
On 2024-02-22, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:
Yes, it's still early to be thinking about heading to the
kitchen, but what are you plans for chow this evening?
Marie Callender's chicken pot pies. Every other Thursday, my wife
goes to Red Robin with her oldest friend. She's not hungry when she
comes home, so it's chef's choice for me. I choose "easy".
I'm not familiar with your grocery store. You should perhaps check
to see if they have some "fresh" chicken pot pies in the cold case.
Publix Supermarket has them on occasion. They are not already baked
(although the filling is already cooked). You have to put it on a
baking sheet and bake the pie for nearly an hour to brown the crusts
and heat it through. It beats the heck out of any frozen pot pie.
Plus there are leftovers to reheat since it's a full size pie. Just
a thought. :) At any rate, enjoy your dinner!
Jill
Red Robin is a chain restaurant. Supposed to be good.
Does Red Robin serve chicken pot pie? (rhetorical question)
On 2/24/2024 3:44 PM, cshenk wrote:
I made a casserole last night but it didn't turn out as well as II've not heard of pork chops in a casserole. Care to elaborate on how
thought. It was my last try at pork chop. I'll not try them again.
The sauced pasta was good though.
you prepared this dish? The problem may be the recipe itself, not the
pork chop.
On 2024-02-25, jmcquown <j_mcquown@comcast.net> wrote:
On 2/24/2024 4:21 PM, cshenk wrote:
jmcquown wrote:
On 2/22/2024 5:11 PM, Leonard Blaisdell wrote:
On 2024-02-22, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:
Yes, it's still early to be thinking about heading to the
kitchen, but what are you plans for chow this evening?
Marie Callender's chicken pot pies. Every other Thursday, my wife
goes to Red Robin with her oldest friend. She's not hungry when she
comes home, so it's chef's choice for me. I choose "easy".
I'm not familiar with your grocery store. You should perhaps check
to see if they have some "fresh" chicken pot pies in the cold case.
Publix Supermarket has them on occasion. They are not already baked
(although the filling is already cooked). You have to put it on a
baking sheet and bake the pie for nearly an hour to brown the crusts
and heat it through. It beats the heck out of any frozen pot pie.
Plus there are leftovers to reheat since it's a full size pie. Just
a thought. :) At any rate, enjoy your dinner!
Jill
Red Robin is a chain restaurant. Supposed to be good.
Does Red Robin serve chicken pot pie? (rhetorical question)
Probably not. Their claim to fame is burgers, which are decidedly
mediocre.
On 2024-02-25 9:01 a.m., jmcquown wrote:
On 2/24/2024 3:44 PM, cshenk wrote:
I made a casserole last night but it didn't turn out as well as II've not heard of pork chops in a casserole. Care to elaborate on how
thought. It was my last try at pork chop. I'll not try them again.
The sauced pasta was good though.
you prepared this dish? The problem may be the recipe itself, not the
pork chop.
My mother used to do a dish with pork chops in a baking pan and a cream sauce. It was never one of my favourites.
On 2/24/2024 3:44 PM, cshenk wrote:
ItsJoanNotJoAnn wrote:I've not heard of pork chops in a casserole. Care to elaborate on how
Yes, it's still early to be thinking about heading to the kitchen,
but what are you plans for chow this evening?
The scrubbed petite red potatoes made me think about posting this
thread. But they will be joining a pot of cabbage along with
coarsely chopped ham and possibly a small skillet of cornbread.
Potatoes and ham will get a head start on the cabbage since it cooks
rather quickly. I think I'll add a spoonful of BTB ham base to the
cooking water to amp up the ham flavor.
I made a casserole last night but it didn't turn out as well as I
thought. It was my last try at pork chop. I'll not try them again.
The sauced pasta was good though.
you prepared this dish? The problem may be the recipe itself, not the
pork chop.
Jill
On 2/25/2024 9:01 AM, jmcquown wrote:
On 2/24/2024 3:44 PM, cshenk wrote:
I've not heard of pork chops in a casserole. Care to elaborate on how
I made a casserole last night but it didn't turn out as well as I
thought. It was my last try at pork chop. I'll not try them again.
The sauced pasta was good though.
you prepared this dish? The problem may be the recipe itself, not the
pork chop.
Jill
My mother used to make one. Sliced potatoes, some onion, pork chops on
top, milk. Baked
I don't know the details and I've never tried it but the chops were tender.
On 2/25/2024 10:14 AM, Dave Smith wrote:
On 2024-02-25 9:01 a.m., jmcquown wrote:That makes me think of pork chops with "gravy" made from a can of cream
On 2/24/2024 3:44 PM, cshenk wrote:
I made a casserole last night but it didn't turn out as well as II've not heard of pork chops in a casserole. Care to elaborate on
thought. It was my last try at pork chop. I'll not try them again. >>>> The sauced pasta was good though.
how you prepared this dish? The problem may be the recipe itself,
not the pork chop.
My mother used to do a dish with pork chops in a baking pan and a
cream sauce. It was never one of my favourites.
of mushroom soup. ;) She did say the sauced pasta was good. I'd like
to see the recipe she used. I'm rather betting she added some "Asian" spices to it.
On 2024-02-25 10:39 a.m., jmcquown wrote:
On 2/25/2024 10:14 AM, Dave Smith wrote:
On 2024-02-25 9:01 a.m., jmcquown wrote:That makes me think of pork chops with "gravy" made from a can of
On 2/24/2024 3:44 PM, cshenk wrote:
I made a casserole last night but it didn't turn out as well as II've not heard of pork chops in a casserole. Care to elaborate on
thought. It was my last try at pork chop. I'll not try them again. >>>>> The sauced pasta was good though.
how you prepared this dish? The problem may be the recipe itself,
not the pork chop.
My mother used to do a dish with pork chops in a baking pan and a
cream sauce. It was never one of my favourites.
cream of mushroom soup. ;) She did say the sauced pasta was good.
I'd like to see the recipe she used. I'm rather betting she added
some "Asian" spices to it.
Ew.... it's coming back to me now. Yes, the sauce was canned mushroom soup.
On 2024-02-25 10:39 a.m., jmcquown wrote:
On 2/25/2024 10:14 AM, Dave Smith wrote:
On 2024-02-25 9:01 a.m., jmcquown wrote:That makes me think of pork chops with "gravy" made from a can of cream
On 2/24/2024 3:44 PM, cshenk wrote:
I made a casserole last night but it didn't turn out as well as II've not heard of pork chops in a casserole. Care to elaborate on
thought. It was my last try at pork chop. I'll not try them again. >>>>> The sauced pasta was good though.
how you prepared this dish? The problem may be the recipe itself,
not the pork chop.
My mother used to do a dish with pork chops in a baking pan and a
cream sauce. It was never one of my favourites.
of mushroom soup. ;) She did say the sauced pasta was good. I'd like
to see the recipe she used. I'm rather betting she added some "Asian"
spices to it.
Ew.... it's coming back to me now. Yes, the sauce was canned mushroom soup.
Dave Smith wrote:
On 2024-02-25 10:39 a.m., jmcquown wrote:
On 2/25/2024 10:14 AM, Dave Smith wrote:
On 2024-02-25 9:01 a.m., jmcquown wrote:That makes me think of pork chops with "gravy" made from a can of cream
On 2/24/2024 3:44 PM, cshenk wrote:
I made a casserole last night but it didn't turn out as well as II've not heard of pork chops in a casserole. Care to elaborate on
thought. It was my last try at pork chop. I'll not try them again. >>>>>> The sauced pasta was good though.
how you prepared this dish? The problem may be the recipe itself,
not the pork chop.
My mother used to do a dish with pork chops in a baking pan and a
cream sauce. It was never one of my favourites.
of mushroom soup. ;) She did say the sauced pasta was good. I'd like >>> to see the recipe she used. I'm rather betting she added some "Asian"
spices to it.
Ew.... it's coming back to me now. Yes, the sauce was canned mushroom soup.
lol, it's fine, two layers of pork chops, stuffing in between,
mushroom soup gravy, bake until done. add extra mushrooms, garlic
and onions.
songbird
On 2/25/2024 12:18 PM, Dave Smith wrote:
On 2024-02-25 10:39 a.m., jmcquown wrote:It's not as if we aren't allowed to mention Gary who likes canned cream
On 2/25/2024 10:14 AM, Dave Smith wrote:
On 2024-02-25 9:01 a.m., jmcquown wrote:That makes me think of pork chops with "gravy" made from a can of
On 2/24/2024 3:44 PM, cshenk wrote:
I made a casserole last night but it didn't turn out as well as II've not heard of pork chops in a casserole. Care to elaborate on
thought. It was my last try at pork chop. I'll not try them again. >>>>>> The sauced pasta was good though.
how you prepared this dish? The problem may be the recipe itself,
not the pork chop.
My mother used to do a dish with pork chops in a baking pan and a
cream sauce. It was never one of my favourites.
cream of mushroom soup. ;) She did say the sauced pasta was good.
I'd like to see the recipe she used. I'm rather betting she added
some "Asian" spices to it.
Ew.... it's coming back to me now. Yes, the sauce was canned mushroom
soup.
of mushroom soup to make "gravy" for pork chops. I've never cared for canned cream of mushroom soup but I'm not bashing those who do
(including your mother). I simply don't care for it.
On 2024-02-25 12:35 p.m., jmcquown wrote:
On 2/25/2024 12:18 PM, Dave Smith wrote:
On 2024-02-25 10:39 a.m., jmcquown wrote:It's not as if we aren't allowed to mention Gary who likes canned
On 2/25/2024 10:14 AM, Dave Smith wrote:
On 2024-02-25 9:01 a.m., jmcquown wrote:That makes me think of pork chops with "gravy" made from a can of
On 2/24/2024 3:44 PM, cshenk wrote:
I made a casserole last night but it didn't turn out as well as I >>>>>>> thought. It was my last try at pork chop. I'll not try them again. >>>>>>> The sauced pasta was good though.I've not heard of pork chops in a casserole. Care to elaborate on >>>>>> how you prepared this dish? The problem may be the recipe itself, >>>>>> not the pork chop.
My mother used to do a dish with pork chops in a baking pan and a
cream sauce. It was never one of my favourites.
cream of mushroom soup. ;) She did say the sauced pasta was good.
I'd like to see the recipe she used. I'm rather betting she added
some "Asian" spices to it.
Ew.... it's coming back to me now. Yes, the sauce was canned mushroom
soup.
cream of mushroom soup to make "gravy" for pork chops. I've never
cared for canned cream of mushroom soup but I'm not bashing those who
do (including your mother). I simply don't care for it.
My mother served it for lunch frequently when I was a kid. I was
probably my least favourite soup. Years later I was working in a camp
and the chef made cream of mushroom soup and it was delicious. I have
since had it a few times in restaurants and always enjoyed it. I have
never purchased a can of the stuff. I can't remember the last time I
bought a can of any kind of soup.
My mother served it for lunch frequently when I was a kid. I was
probably my least favourite soup. Years later I was working in a camp
and the chef made cream of mushroom soup and it was delicious.
I have
since had it a few times in restaurants and always enjoyed it. I have
never purchased a can of the stuff. I can't remember the last time I
bought a can of any kind of soup.
On 2/24/2024 3:44 PM, cshenk wrote:
ItsJoanNotJoAnn wrote:
Yes, it's still early to be thinking about heading to the kitchen,
but what are you plans for chow this evening?
The scrubbed petite red potatoes made me think about posting this
thread. But they will be joining a pot of cabbage along with
coarsely chopped ham and possibly a small skillet of cornbread.
Potatoes and ham will get a head start on the cabbage since it
cooks rather quickly. I think I'll add a spoonful of BTB ham
base to the cooking water to amp up the ham flavor.
I made a casserole last night but it didn't turn out as well as I
thought. It was my last try at pork chop. I'll not try them again.
The sauced pasta was good though.
I've not heard of pork chops in a casserole. Care to elaborate on
how you prepared this dish? The problem may be the recipe itself,
not the pork chop.
Jill
On 2024-02-25 9:01 a.m., jmcquown wrote:
On 2/24/2024 3:44 PM, cshenk wrote:
I made a casserole last night but it didn't turn out as well as I thought. It was my last try at pork chop. I'll not try them
again. The sauced pasta was good though.
I've not heard of pork chops in a casserole. Care to elaborate on
how you prepared this dish? The problem may be the recipe itself,
not the pork chop.
My mother used to do a dish with pork chops in a baking pan and a
cream sauce. It was never one of my favourites.
On 2/25/2024 10:14 AM, Dave Smith wrote:
On 2024-02-25 9:01 a.m., jmcquown wrote:
On 2/24/2024 3:44 PM, cshenk wrote:
I made a casserole last night but it didn't turn out as well as
I thought. It was my last try at pork chop. I'll not try them again. The sauced pasta was good though.
I've not heard of pork chops in a casserole. Care to elaborate
on how you prepared this dish? The problem may be the recipe
itself, not the pork chop.
My mother used to do a dish with pork chops in a baking pan and a
cream sauce. It was never one of my favourites.
That makes me think of pork chops with "gravy" made from a can of
cream of mushroom soup. ;) She did say the sauced pasta was good.
I'd like to see the recipe she used. I'm rather betting she added
some "Asian" spices to it.
Jill
On 2/25/2024 12:18 PM, Dave Smith wrote:
On 2024-02-25 10:39 a.m., jmcquown wrote:
On 2/25/2024 10:14 AM, Dave Smith wrote:
On 2024-02-25 9:01 a.m., jmcquown wrote:
On 2/24/2024 3:44 PM, cshenk wrote:
I made a casserole last night but it didn't turn out as
well as I thought. It was my last try at pork chop. I'll
not try them again. The sauced pasta was good though.
I've not heard of pork chops in a casserole. Care to
elaborate on how you prepared this dish? The problem may be
the recipe itself, not the pork chop.
My mother used to do a dish with pork chops in a baking pan and
a cream sauce. It was never one of my favourites.
That makes me think of pork chops with "gravy" made from a can of
cream of mushroom soup. ;) She did say the sauced pasta was
good. I'd like to see the recipe she used. I'm rather betting
she added some "Asian" spices to it.
Ew.... it's coming back to me now. Yes, the sauce was canned
mushroom soup.
It's not as if we aren't allowed to mention Gary who likes canned
cream of mushroom soup to make "gravy" for pork chops. I've never
cared for canned cream of mushroom soup but I'm not bashing those who
do (including your mother). I simply don't care for it.
Jill
On 2/24/2024 4:21 PM, cshenk wrote:
jmcquown wrote:
On 2/22/2024 5:11 PM, Leonard Blaisdell wrote:
On 2024-02-22, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:
Yes, it's still early to be thinking about heading to the
kitchen, but what are you plans for chow this evening?
Marie Callender's chicken pot pies. Every other Thursday, my
wife goes to Red Robin with her oldest friend. She's not hungry
when she comes home, so it's chef's choice for me. I choose
"easy".
I'm not familiar with your grocery store. You should perhaps
check to see if they have some "fresh" chicken pot pies in the
cold case. Publix Supermarket has them on occasion. They are
not already baked (although the filling is already cooked). You
have to put it on a baking sheet and bake the pie for nearly an
hour to brown the crusts and heat it through. It beats the heck
out of any frozen pot pie. Plus there are leftovers to reheat
since it's a full size pie. Just a thought. :) At any rate,
enjoy your dinner!
Jill
Red Robin is a chain restaurant. Supposed to be good.
Does Red Robin serve chicken pot pie? (rhetorical question)
Jill
jmcquown wrote:
On 2/25/2024 10:14 AM, Dave Smith wrote:
On 2024-02-25 9:01 a.m., jmcquown wrote:That makes me think of pork chops with "gravy" made from a can of
On 2/24/2024 3:44 PM, cshenk wrote:
I made a casserole last night but it didn't turn out as well asI've not heard of pork chops in a casserole. Care to elaborate
I thought. It was my last try at pork chop. I'll not try them
again. The sauced pasta was good though.
on how you prepared this dish? The problem may be the recipe
itself, not the pork chop.
My mother used to do a dish with pork chops in a baking pan and a
cream sauce. It was never one of my favourites.
cream of mushroom soup. ;) She did say the sauced pasta was good.
I'd like to see the recipe she used. I'm rather betting she added
some "Asian" spices to it.
Jill
Nope! I did top with Parmesan though.
jmcquown wrote:
On 2/24/2024 3:44 PM, cshenk wrote:
ItsJoanNotJoAnn wrote:I've not heard of pork chops in a casserole. Care to elaborate on
Yes, it's still early to be thinking about heading to the kitchen,
but what are you plans for chow this evening?
The scrubbed petite red potatoes made me think about posting this
thread. But they will be joining a pot of cabbage along with
coarsely chopped ham and possibly a small skillet of cornbread.
Potatoes and ham will get a head start on the cabbage since it
cooks rather quickly. I think I'll add a spoonful of BTB ham
base to the cooking water to amp up the ham flavor.
I made a casserole last night but it didn't turn out as well as I
thought. It was my last try at pork chop. I'll not try them again.
The sauced pasta was good though.
how you prepared this dish? The problem may be the recipe itself,
not the pork chop.
Jill
Sure, it was an idea that didn't work but I thought to try a bit like braising but in a casserole.
I put a can of mushroom soup on top of the pork. Laugh with me but it
didn't work.
I like to play with cooking ideas and have stumbled into some really interesting matches.
Anyways, Mom fed us a lot of porkchops and always overcooked them.
These weren't as bad as that but still, overcooked and dry. I give up.
Pork chops are back off the menu at 'Chez Shenk's'.
jmcquown wrote:
On 2/24/2024 4:21 PM, cshenk wrote:
jmcquown wrote:
On 2/22/2024 5:11 PM, Leonard Blaisdell wrote:
On 2024-02-22, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:
Yes, it's still early to be thinking about heading to the
kitchen, but what are you plans for chow this evening?
Marie Callender's chicken pot pies. Every other Thursday, my
wife goes to Red Robin with her oldest friend. She's not hungry
when she comes home, so it's chef's choice for me. I choose
"easy".
I'm not familiar with your grocery store. You should perhaps
check to see if they have some "fresh" chicken pot pies in the
cold case. Publix Supermarket has them on occasion. They are
not already baked (although the filling is already cooked). You
have to put it on a baking sheet and bake the pie for nearly an
hour to brown the crusts and heat it through. It beats the heck
out of any frozen pot pie. Plus there are leftovers to reheat
since it's a full size pie. Just a thought. :) At any rate,
enjoy your dinner!
Jill
Red Robin is a chain restaurant. Supposed to be good.
Does Red Robin serve chicken pot pie? (rhetorical question)
Jill
My local 2 don't seem to but I know no more. We don't eat out often,
so never have there. Reputation is 'good' but $$ and perusing the
menu, yes, higher than local prices but not to userous levels.
On 2/25/2024 3:15 PM, cshenk wrote:
I give up.
Pork chops are back off the menu at 'Chez Shenk's'.
So, you're going to give up on pork chops because you over-cooked them.
And historically your mother over-cooked them. How about adjusting the cooking time and temp and not over cooking them?
Jill
jmcquown wrote:
On 2/25/2024 3:15 PM, cshenk wrote:
I give up.
Pork chops are back off the menu at 'Chez Shenk's'.
So, you're going to give up on pork chops because you over-cooked them.
And historically your mother over-cooked them. How about adjusting the
cooking time and temp and not over cooking them?
Jill
👍
It seems like such an easy and simple concept to me, too. If nothing
else, she could have added a bit of water or milk to canned soup to
thin it out before dumping it on the chops so they wouldn't dry out.
Covering the baking dish would have helped keep them moist while adding
to their tenderness.
Have you never tried something that didn't work out? If not you are
the only cook who hasn't.
On 2/25/2024 3:15 PM, cshenk wrote:
jmcquown wrote:
On 2/24/2024 3:44 PM, cshenk wrote:
ItsJoanNotJoAnn wrote:
Yes, it's still early to be thinking about heading to the
kitchen, but what are you plans for chow this evening?
The scrubbed petite red potatoes made me think about posting
this thread. But they will be joining a pot of cabbage along
with coarsely chopped ham and possibly a small skillet of
cornbread. Potatoes and ham will get a head start on the
cabbage since it cooks rather quickly. I think I'll add a
spoonful of BTB ham base to the cooking water to amp up the
ham flavor.
I made a casserole last night but it didn't turn out as well as
I thought. It was my last try at pork chop. I'll not try them
again. The sauced pasta was good though.
I've not heard of pork chops in a casserole. Care to elaborate on
how you prepared this dish? The problem may be the recipe itself,
not the pork chop.
Jill
Sure, it was an idea that didn't work but I thought to try a bit
like braising but in a casserole.
I put a can of mushroom soup on top of the pork. Laugh with me but
it didn't work.
But you said elsewhere the sauced pasta was good.
You still haven't told us what "recipe" or method you followed to
make this casserole with the failed pork chop.
I like to play with cooking ideas and have stumbled into some really interesting matches.
YMMV.
Anyways, Mom fed us a lot of porkchops and always overcooked them.
These weren't as bad as that but still, overcooked and dry. I give
up. Pork chops are back off the menu at 'Chez Shenk's'.
So, you're going to give up on pork chops because you over-cooked
them. And historically your mother over-cooked them. How about
adjusting the cooking time and temp and not over cooking them?
Jill
jmcquown wrote:
On 2/25/2024 3:15 PM, cshenk wrote:
jmcquown wrote:But you said elsewhere the sauced pasta was good.
On 2/24/2024 3:44 PM, cshenk wrote:
ItsJoanNotJoAnn wrote:I've not heard of pork chops in a casserole. Care to elaborate on
Yes, it's still early to be thinking about heading to the
kitchen, but what are you plans for chow this evening?
The scrubbed petite red potatoes made me think about posting
this thread. But they will be joining a pot of cabbage along
with coarsely chopped ham and possibly a small skillet of
cornbread. Potatoes and ham will get a head start on the
cabbage since it cooks rather quickly. I think I'll add a
spoonful of BTB ham base to the cooking water to amp up the
ham flavor.
I made a casserole last night but it didn't turn out as well as
I thought. It was my last try at pork chop. I'll not try them
again. The sauced pasta was good though.
how you prepared this dish? The problem may be the recipe itself,
not the pork chop.
Jill
Sure, it was an idea that didn't work but I thought to try a bit
like braising but in a casserole.
I put a can of mushroom soup on top of the pork. Laugh with me but
it didn't work.
You still haven't told us what "recipe" or method you followed to
make this casserole with the failed pork chop.
I like to play with cooking ideas and have stumbled into some reallyYMMV.
interesting matches.
Anyways, Mom fed us a lot of porkchops and always overcooked them.
These weren't as bad as that but still, overcooked and dry. I give
up. Pork chops are back off the menu at 'Chez Shenk's'.
So, you're going to give up on pork chops because you over-cooked
them. And historically your mother over-cooked them. How about
adjusting the cooking time and temp and not over cooking them?
Jill
Jill, I have.
2 cups cooked pasta
4 thin pork chopa
top with can of cream of mushroom
top it all with parm. cheese
Bake at 350F for 30 mins then remove top and let cheese brown.
It didn't work.
Have you never tried something that didn't work out? If not you are
the only cook who hasn't.
On 2/26/2024 7:26 PM, cshenk wrote:
Have you never tried something that didn't work out? If not you are
the only cook who hasn't.
Sometime the first year we were married, so about 1966 or 67. My
wife had an idea to make pork chops in wine. We had pizza for dinner
that night.
Many things that were not as expected or hoped for. Don't recall
ever having to toss anything as inedible. Cut off a burnt spot or
two.
On 2/26/2024 7:26 PM, cshenk wrote:
Have you never tried something that didn't work out? If not you are
the only cook who hasn't.
Sometime the first year we were married, so about 1966 or 67. My wife
had an idea to make pork chops in wine. We had pizza for dinner that
night.
Many things that were not as expected or hoped for. Don't recall ever having to toss anything as inedible. Cut off a burnt spot or two.
On 2/26/2024 7:39 PM, Ed P wrote:
On 2/26/2024 7:26 PM, cshenk wrote:
Have you never tried something that didn't work out? If not you
are the only cook who hasn't.
Sometime the first year we were married, so about 1966 or 67. My
wife had an idea to make pork chops in wine. We had pizza for
dinner that night.
Many things that were not as expected or hoped for. Don't recall
ever having to toss anything as inedible. Cut off a burnt spot or
two.
I don't recall ever deciding to never eat something (like pork chops)
again simply because they didn't turn out well due to a single recipe.
Jill
jmcquown wrote:
On 2/26/2024 7:39 PM, Ed P wrote:
On 2/26/2024 7:26 PM, cshenk wrote:
Have you never tried something that didn't work out? If not you
are the only cook who hasn't.
Sometime the first year we were married, so about 1966 or 67. My
wife had an idea to make pork chops in wine. We had pizza for
dinner that night.
Many things that were not as expected or hoped for. Don't recall
ever having to toss anything as inedible. Cut off a burnt spot or
two.
I don't recall ever deciding to never eat something (like pork chops)
again simply because they didn't turn out well due to a single recipe.
Jill
I'm not you and I grew up with them once a week from Mom. It doesn't
matter that others like them. They are off the menu here.
Today, got some lovely catfish, Sea Bass, breaded clam strips and
Gortons breaded fish fillets.
I'm much more happy with seafood as is Don. Beef, pork and
chicken/poultry shows up at times but it's not a joke that other than
various broths, we eat a 'dead animal' only 3 times a week and when we
do use meat at all, it's a garnish except seafood we might do 6oz each.
On 2/29/2024 4:05 PM, cshenk wrote:
Today, got some lovely catfish, Sea Bass, breaded clam strips and
Gortons breaded fish fillets.
I've got catfish fillets in the freezer along with fillets of sole,
flounder and cod. I have a 1 lb. bag of sea scallops. The last time
I bought breaded clam strips (or any frozen breaded fish fillets)
they were a major disappointment.
I'm much more happy with seafood as is Don. Beef, pork and
chicken/poultry shows up at times but it's not a joke that other
than various broths, we eat a 'dead animal' only 3 times a week and
when we do use meat at all, it's a garnish except seafood we might
do 6oz each.
Dinner tonight is a toss-up between pan-seared (in butter) sea
scallops or a lightly hand-breaded cod fillet cooked on the stovetop
in a little bit of hot oil. Lots of vegetables to choose from to go
with either one. :)
| Sysop: | Keyop |
|---|---|
| Location: | Huddersfield, West Yorkshire, UK |
| Users: | 297 |
| Nodes: | 16 (2 / 14) |
| Uptime: | 17:39:34 |
| Calls: | 6,667 |
| Calls today: | 1 |
| Files: | 12,216 |
| Messages: | 5,336,865 |