On Thursday, April 11, 2019 at 9:57:55 AM UTC-10, Cindy Hamilton wrote:
> On Thursday, April 11, 2019 at 3:42:28 PM UTC-4, dsi1 wrote:
> > On Thursday, April 11, 2019 at 9:29:30 AM UTC-10, Sheldon wrote:
> > > On Wed, 10 Apr 2019 19:21:42 -0700 (PDT), "
> > > > wrote:
> > >
> > > >On Wednesday, April 10, 2019 at 5:48:49 PM UTC-5, Terry Coombs wrote:
> > > >>
> > > >> Â* The small end of a whole eye of round this time , prolly 2 1/2 lbs ,
> > > >> browned in olive oil in a screamin' hot CI frying pan - coincidentally
> > > >> the same one I used last night for burgers and onions/shrooms - deglazed
> > > >> with red wine and water , some really nice stuffÂ* . I added some taters
> > > >> and carrots around 4 , gonna let it simmer until it's tender then turn
> > > >> that au jus into gravy , some of which is sure to land on a slice of
> > > >> that fresh bread I baked this morning . I rarely mention it , but almost
> > > >> everything I cook is seasoned with a varying mix of
> > > >> salt/pepper/onion/garlic . Sometimes the onion and garlic are fresh ,
> > > >> sometimes powdered or minced/dried . This "roast" is no exception , I
> > > >> used salt and pepper , powdered garlic and dried minced onions .
> > > >>
> > > >Sounds very tasty and garlic really does add flavor to what can be a boring
> > > >piece of meat. I have been known to sprinkle a tablespoon of flour over the
> > > >meat before putting the lid on and letting the crockpot do its magic.. Gives
> > > >the gravy a smidge of 'body.'
> > >
> > > Fried pork chops tonight, seasoned with Penzeys adobo.
> > > https://www.penzeys.com/online-catal.../c-24/p-1/pd-s
> >
> > Forget that white bread "adobo" chops and make the real thing.
> >
> > https://salu-salo.com/pork-adobo/
>
> He needn't forget the "white bread" version. They're probably both
> good.
>
> Cindy Hamilton

If I was a woman from S. America, and my husband served me a pork chop with this "stuff" sprinkled on it and told me it was adobo, I'd split his head open with my trusty machete.