On Wednesday, August 21, 2019 at 10:49:21 AM UTC-5, Sheldon wrote:
>
> That's a sad way to treat thick center cut pork loin chops... they
> don't contain enough internal fat to handle braising without becoming
> like shoe leather.
>
I would have loved to have had these chops done on the charcoal grill but
with the temperature sitting at 95° I did not want to feel like I was on
that grill grate with those chops.
>
> Would be far better to braise shoulder chops, in
> canned crushed tomatoes is how I make pasta sauce.
>
No thank you.
>
> It's got to be
> some sixty years since I've eaten any condensed Campbells soup (school
> lunchroom), that's an ingredient for those who can't cook. Can't take
> 15 minutes to cook up a flavorful roux... canned 'shrooms are far
> better than those mouse droppings Campbells call mushrooms.
>
I had no canned nor fresh mushrooms at my disposable. Sometimes we gotta
make do with what we have and Campbell's it was. Damn good too, if I say
so myself.

Every meal does not have to be some completely from scratch, show stopping,
elaborate effort.