Lin made thick pork chops following the method outlined in Cook's
Illustrated[1]. It's a bit complicated, but the resulting chops were
luscious. She made a thick sauce from the pan drippings combined with
slivered almonds, chopped tomatoes, olive chunks, and balsamic vinegar.
Brown rice and steamed sugar snap peas rounded out the meal.

Bob
[1]
http://www.americastestkitchen.com/r...code=M**ASCA00

"Bob Terwilliger" > wrote in message
eb.com...
> Lin made thick pork chops following the method outlined in Cook's
> Illustrated[1]. It's a bit complicated, but the resulting chops were
> luscious. She made a thick sauce from the pan drippings combined with
> slivered almonds, chopped tomatoes, olive chunks, and balsamic vinegar.
> Brown rice and steamed sugar snap peas rounded out the meal.

I've been running around like a chicken with no head for the past 5 hours or
so. No time to cook. Precooked frozen hamburger patty with some lettuce on
potato bread for me. And now I'm off again! Too much stuff to do today!

On Wed, 1 Dec 2010 19:34:32 -0800, Bob Terwilliger wrote:

> Lin made thick pork chops following the method outlined in Cook's
> Illustrated[1]. It's a bit complicated, but the resulting chops were
> luscious. She made a thick sauce from the pan drippings combined with
> slivered almonds, chopped tomatoes, olive chunks, and balsamic vinegar.
> Brown rice and steamed sugar snap peas rounded out the meal.
>
> Bob
> [1]
> http://www.americastestkitchen.com/r...code=M**ASCA00

Evil Site!!!! DO NOT REGISTER except with a phony account. And do
NOT EVER USE YOUR HOME ADDRESS!

Just avoid it.

-sw

On Wed, 1 Dec 2010 19:34:32 -0800, "Bob Terwilliger"
> wrote:

> Lin made thick pork chops following the method outlined in Cook's
> Illustrated[1]. It's a bit complicated, but the resulting chops were
> luscious. She made a thick sauce from the pan drippings combined with
> slivered almonds, chopped tomatoes, olive chunks, and balsamic vinegar.
> Brown rice and steamed sugar snap peas rounded out the meal.
>
> Bob
> [1]
> http://www.americastestkitchen.com/r...code=M**ASCA00
>
Sounds delicious!

My dinner was braised pork shoulder, oven roasted purple cauliflower
and brown rice.

--

Never trust a dog to watch your food.

Steve wrote:

>> http://www.americastestkitchen.com/r...code=M**ASCA00
>
> Evil Site!!!! DO NOT REGISTER except with a phony account. And do
> NOT EVER USE YOUR HOME ADDRESS!
>
> Just avoid it.

Just sign in with

Bob

On Wed, 01 Dec 2010 22:01:19 -0800, Ranee at Arabian Knits
> wrote:

> In article >,
> sf > wrote:
>
> > My dinner was braised pork shoulder, oven roasted purple cauliflower
> > and brown rice.
>
> We had baked macaroni and cheese, roasted squash and onions and
> apple-apricot sauce.
>
Oh, man... that sounds good. Tell me more about the apple-apricot
sauce (recipe?). Did it go over your roasted squash & onions? Those
two items would make great side dishes with pork.

--

Never trust a dog to watch your food.

On 12/2/2010 7:49 AM, Wayne Boatwright wrote:
> On Wed 01 Dec 2010 09:50:44p, sf told us...
>
>> On Wed, 1 Dec 2010 19:34:32 -0800, "Bob Terwilliger"
>> > wrote:
>>
>>> Lin made thick pork chops following the method outlined in Cook's
>>> Illustrated[1]. It's a bit complicated, but the resulting chops
>>> were luscious. She made a thick sauce from the pan drippings
>>> combined with slivered almonds, chopped tomatoes, olive chunks,
>>> and balsamic vinegar. Brown rice and steamed sugar snap peas
>>> rounded out the meal.
>>>
>>> Bob
>>> [1]
>>> http://www.americastestkitchen.com/r...p?docid=26544&
>>> extcode=M**ASCA00
>>>
>> Sounds delicious!
>>
>> My dinner was braised pork shoulder, oven roasted purple
>> cauliflower and brown rice.
>>
>
> It must be "pork for dinner" time.

Must be.

My husband had to cook last night...he's a cooking newbie. I stir fried
onion, red bell pepper and kielbasa. Doused in sweet and sour sauce and
put it on yellow rice. Low tech but very kid friendly...he's getting
better!

--
Currently reading: The Chalice by Phil Rickman and The Walking Dead vol 3

In article om>,
"Bob Terwilliger" > wrote:

> Lin made thick pork chops following the method outlined in Cook's
> Illustrated[1]. It's a bit complicated, but the resulting chops were
> luscious. She made a thick sauce from the pan drippings combined with
> slivered almonds, chopped tomatoes, olive chunks, and balsamic vinegar.
> Brown rice and steamed sugar snap peas rounded out the meal.
>
> Bob
> [1]
> http://www.americastestkitchen.com/r...4&extcode=M**A
> SCA00

Can't see the recipe without a membership and log-in. :-(

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

On 02 Dec 2010 12:49:02 GMT, Wayne Boatwright
> wrote:

> along with broiled peach halves. No dessert.

How did you find fresh peaches this time of year? IMO, they were
dessert but they were hiding in the main meal.


--

Never trust a dog to watch your food.

On Thu, 02 Dec 2010 08:25:22 -0500, ravenlynne
> wrote:

>
> My husband had to cook last night...he's a cooking newbie. I stir fried
> onion, red bell pepper and kielbasa. Doused in sweet and sour sauce and
> put it on yellow rice. Low tech but very kid friendly...he's getting
> better!

My husband had to expand his repertoire beyond breakfast too. He will
survive if I'm not around (although he's still in survival mode
AFAIC). He doesn't even use cookbooks or the internet for recipes so
he's still pretty limited. Hopefully your husband isn't as allergic
to cooking as mine is.

--

Never trust a dog to watch your food.

On Thu, 02 Dec 2010 08:07:23 -0600, Melba's Jammin'
> wrote:

> In article om>,
> "Bob Terwilliger" > wrote:
>
> > Lin made thick pork chops following the method outlined in Cook's
> > Illustrated[1]. It's a bit complicated, but the resulting chops were
> > luscious. She made a thick sauce from the pan drippings combined with
> > slivered almonds, chopped tomatoes, olive chunks, and balsamic vinegar.
> > Brown rice and steamed sugar snap peas rounded out the meal.
> >
> > Bob
> > [1]
> > http://www.americastestkitchen.com/r...4&extcode=M**A
> > SCA00
>
> Can't see the recipe without a membership and log-in. :-(

It wanted a password too.

--

Never trust a dog to watch your food.

On Wed, 1 Dec 2010 21:34:04 -0800, Bob Terwilliger wrote:

> Steve wrote:
>
>>> http://www.americastestkitchen.com/r...code=M**ASCA00
>>
>> Evil Site!!!! DO NOT REGISTER except with a phony account. And do
>> NOT EVER USE YOUR HOME ADDRESS!
>>
>> Just avoid it.
>
> Just sign in with

What's his password?

-sw

On Wed, 1 Dec 2010 21:34:04 -0800, Bob Terwilliger wrote:

> Steve wrote:
>
>>> http://www.americastestkitchen.com/r...code=M**ASCA00
>>
>> Evil Site!!!! DO NOT REGISTER except with a phony account. And do
>> NOT EVER USE YOUR HOME ADDRESS!
>>
>> Just avoid it.
>
> Just sign in with

Hmm, actually that does work. Is that *your* email address or has
permission been given to use that email address?

-sw

On Wed, 1 Dec 2010 22:14:53 -0600, Sqwertz >
wrote:

>On Wed, 1 Dec 2010 19:34:32 -0800, Bob Terwilliger wrote:
>
>> Lin made thick pork chops following the method outlined in Cook's
>> Illustrated[1]. It's a bit complicated, but the resulting chops were
>> luscious. She made a thick sauce from the pan drippings combined with
>> slivered almonds, chopped tomatoes, olive chunks, and balsamic vinegar.
>> Brown rice and steamed sugar snap peas rounded out the meal.
>>
>> Bob
>> [1]
>> http://www.americastestkitchen.com/r...code=M**ASCA00
>
>Evil Site!!!! DO NOT REGISTER except with a phony account. And do
>NOT EVER USE YOUR HOME ADDRESS!
>
>Just avoid it.

'Zactly... EVIL KEYBOARD KOOKERY!

On Thu, 02 Dec 2010 08:07:23 -0600, Melba's Jammin'
> wrote:

>In article om>,
> "Bob Terwilliger" > wrote:
>
>> Lin made thick pork chops following the method outlined in Cook's
>> Illustrated[1]. It's a bit complicated, but the resulting chops were
>> luscious. She made a thick sauce from the pan drippings combined with
>> slivered almonds, chopped tomatoes, olive chunks, and balsamic vinegar.
>> Brown rice and steamed sugar snap peas rounded out the meal.
>>
>> Bob
>> [1]
>> http://www.americastestkitchen.com/r...4&extcode=M**A
>> SCA00
>
>Can't see the recipe without a membership and log-in. :-(

ALL KEYBOARD KOOKERY IS INVISABLE!

On Wed, 1 Dec 2010 21:34:04 -0800, Bob Terwilliger wrote:

> Steve wrote:
>
>>> http://www.americastestkitchen.com/r...code=M**ASCA00
>>
>> Evil Site!!!! DO NOT REGISTER except with a phony account. And do
>> NOT EVER USE YOUR HOME ADDRESS!
>>
>> Just avoid it.
>
> Just sign in with
>
> Bob

<snort>

your pal,
blake

On Thu, 02 Dec 2010 11:52:55 -0500, Brooklyn1 wrote:

> On Wed, 1 Dec 2010 22:14:53 -0600, Sqwertz >
> wrote:
>
>>On Wed, 1 Dec 2010 19:34:32 -0800, Bob Terwilliger wrote:
>>
>>> Lin made thick pork chops following the method outlined in Cook's
>>> Illustrated[1]. It's a bit complicated, but the resulting chops were
>>> luscious. She made a thick sauce from the pan drippings combined with
>>> slivered almonds, chopped tomatoes, olive chunks, and balsamic vinegar.
>>> Brown rice and steamed sugar snap peas rounded out the meal.
>>>
>>> Bob
>>> [1]
>>> http://www.americastestkitchen.com/r...code=M**ASCA00
>>
>>Evil Site!!!! DO NOT REGISTER except with a phony account. And do
>>NOT EVER USE YOUR HOME ADDRESS!
>>
>>Just avoid it.
>
> 'Zactly... EVIL KEYBOARD KOOKERY!

Thousands of people have complained about the site and their
marketing tactics.

That's OK. As Bob pointed out, we'll just use YOUR email address
to log in.

Sucker.

-sw

On Thu, 2 Dec 2010 12:04:09 -0500, blake murphy
> wrote:

>On Wed, 1 Dec 2010 21:34:04 -0800, Bob Terwilliger wrote:
>
>> Steve wrote:
>>
>>>> http://www.americastestkitchen.com/r...code=M**ASCA00
>>>
>>> Evil Site!!!! DO NOT REGISTER except with a phony account. And do
>>> NOT EVER USE YOUR HOME ADDRESS!
>>>
>>> Just avoid it.
>>
>> Just sign in with
>>
>> Bob
>
> <snort>

Actually it's >, but for all the good it'll do
you may as well sign in with -asshole>

On Thu, 02 Dec 2010 11:10:40 -0800, Ranee at Arabian Knits
> wrote:

> In article >,
> sf > wrote:
>
> > On Wed, 01 Dec 2010 22:01:19 -0800, Ranee at Arabian Knits
> > > wrote:
> >
> > > In article >,
> > > sf > wrote:
> > >
> > > > My dinner was braised pork shoulder, oven roasted purple cauliflower
> > > > and brown rice.
> > >
> > > We had baked macaroni and cheese, roasted squash and onions and
> > > apple-apricot sauce.
> > >
> > Oh, man... that sounds good. Tell me more about the apple-apricot
> > sauce (recipe?). Did it go over your roasted squash & onions? Those
> > two items would make great side dishes with pork.
>
> The apple-apricot sauce came from a jar, Solana Organics, I believe.
> I was able to get a deal on a case this summer which worked out to $1.30
> a jar (and another case of Gravenstein applesauce for the same price).
> It has three ingredients: apples, apricots, cane sugar. We served is
> after the macaroni and cheese and vegetables were eaten.
>
Great price! Did you glaze the squash and onions with it? If you did
- did you follow a specific recipe or cobble it together?

--

Never trust a dog to watch your food.

On 12/2/2010 11:01 AM, sf wrote:
> On Thu, 02 Dec 2010 08:25:22 -0500, ravenlynne
> > wrote:
>
>>
>> My husband had to cook last night...he's a cooking newbie. I stir fried
>> onion, red bell pepper and kielbasa. Doused in sweet and sour sauce and
>> put it on yellow rice. Low tech but very kid friendly...he's getting
>> better!
>
> My husband had to expand his repertoire beyond breakfast too. He will
> survive if I'm not around (although he's still in survival mode
> AFAIC). He doesn't even use cookbooks or the internet for recipes so
> he's still pretty limited. Hopefully your husband isn't as allergic
> to cooking as mine is.
>

He doesn't mind cooking, he just doesn't always know what to make or how
to do it. He can do good meatloaf, spaghetti with sauce from a jar,
pancakes, eggs, brats with onions on rolls.

--
Currently reading: To Try Men's Souls by Newt Gingrich and William
Forstchen

On Thu, 2 Dec 2010 10:28:19 -0600, Sqwertz >
wrote:

>On Wed, 1 Dec 2010 21:34:04 -0800, Bob Terwilliger wrote:
>
>> Steve wrote:
>>
>>>> http://www.americastestkitchen.com/r...code=M**ASCA00
>>>
>>> Evil Site!!!! DO NOT REGISTER except with a phony account. And do
>>> NOT EVER USE YOUR HOME ADDRESS!
>>>
>>> Just avoid it.
>>
>> Just sign in with
>
>Hmm, actually that does work. Is that *your* email address or has
>permission been given to use that email address?
>
>-sw

You're not nearly so geeky as you pretend... or hadn't you noticed my
munged addy is gravesend1... why did you think Jill asked for my email
address.

On Thu, 02 Dec 2010 17:33:30 -0800, Ranee at Arabian Knits
> wrote:

> No, the squash and onions were roasted with olive oil, salt and
> pepper and served with the macaroni and cheese (as a side dish). The
> apple-apricot sauce was basically dessert.

Oh, okay. Well, I liked the squash and onion combo.

--

Never trust a dog to watch your food.

sf wrote:

>>> Lin made thick pork chops following the method outlined in Cook's
>>> Illustrated[1]. It's a bit complicated, but the resulting chops were
>>> luscious. She made a thick sauce from the pan drippings combined with
>>> slivered almonds, chopped tomatoes, olive chunks, and balsamic vinegar.
>>> Brown rice and steamed sugar snap peas rounded out the meal.
>>>
>>> Bob
>>> [1]
>>> http://www.americastestkitchen.com/r...code=M**ASCA00
>>
>> Can't see the recipe without a membership and log-in. :-(
>
> It wanted a password too.

As I wrote earlier, just enter as the e-mail address.
Since that recipe is from the most recent season of America's Test Kitchen,
you can open the page with no password. (When the new season of America's
Test Kitchen starts, then you'll need a membership to see the old recipes,
but it's available free for now.)

Bob

On Thu, 02 Dec 2010 20:57:17 -0500, Brooklyn1 wrote:

> You're not nearly so geeky as you pretend... or hadn't you noticed my
> munged addy is gravesend1...

> why did you think Jill asked for my email address.

Well, duuuuhhh. It's not like it's not posted with every brain
fart RFC has ever seen!

That's why.

-sw

On Thu, 2 Dec 2010 20:24:03 -0800, "Bob Terwilliger"
> wrote:

> sf wrote:
>
> >>> Lin made thick pork chops following the method outlined in Cook's
> >>> Illustrated[1]. It's a bit complicated, but the resulting chops were
> >>> luscious. She made a thick sauce from the pan drippings combined with
> >>> slivered almonds, chopped tomatoes, olive chunks, and balsamic vinegar.
> >>> Brown rice and steamed sugar snap peas rounded out the meal.
> >>>
> >>> Bob
> >>> [1]
> >>> http://www.americastestkitchen.com/r...code=M**ASCA00
> >>
> >> Can't see the recipe without a membership and log-in. :-(
> >
> > It wanted a password too.
>
> As I wrote earlier, just enter as the e-mail address.
> Since that recipe is from the most recent season of America's Test Kitchen,
> you can open the page with no password. (When the new season of America's
> Test Kitchen starts, then you'll need a membership to see the old recipes,
> but it's available free for now.)
>
I see. Yesterday was different from today. Yesterday, it wanted me
to enter an email *and* password. Today, it just wants me to
register.

--

Never trust a dog to watch your food.