Nothing fancy. Just good old fashioned cooking.

Smothered pork chops (nicely seasoned, browned, then simmered in gravy until
fork tender). This will be served with mashed potatoes and steamed baby
peas. I may even go wild and have a scoop of coffee ice cream for dessert!

Jill

On May 27, 1:10*pm, "jmcquown" > wrote:
> Nothing fancy. *Just good old fashioned cooking.
>
> Smothered pork chops (nicely seasoned, browned, then simmered in gravy until
> fork tender). *This will be served with mashed potatoes and steamed baby
> peas. *I may even go wild and have a scoop of coffee ice cream for dessert!
>
> Jill

What type of gravy did you use?

"A Moose in Love" > wrote in message
...
On May 27, 1:10 pm, "jmcquown" > wrote:
> Nothing fancy. Just good old fashioned cooking.
>
> Smothered pork chops (nicely seasoned, browned, then simmered in gravy
> until
> fork tender). This will be served with mashed potatoes and steamed baby
> peas. I may even go wild and have a scoop of coffee ice cream for dessert!
>
> Jill

What type of gravy did you use?
>
>
>
My question too.

Kent

On Sun, 27 May 2012 13:10:50 -0400, "jmcquown" >
wrote:

>Nothing fancy. Just good old fashioned cooking.
>
>Smothered pork chops (nicely seasoned, browned, then simmered in gravy until
>fork tender). This will be served with mashed potatoes and steamed baby
>peas. I may even go wild and have a scoop of coffee ice cream for dessert!
>

Ice cream is essential on this hot day! I want to use up some
leftover ham, so I will make twice-baked potatoes stuffed with ham and
cheese. We will have some fruit salad on the side. I think I need
another vegetable on the plate -- maybe just carrot sticks.

Tara

"Sqwertz" > wrote in message
...
> On Sun, 27 May 2012 10:34:11 -0700, Kent wrote:
>
>> "A Moose in Love" > wrote in message
>> ...
>> On May 27, 1:10 pm, "jmcquown" > wrote:
>>> Nothing fancy. Just good old fashioned cooking.
>>>
>>> Smothered pork chops (nicely seasoned, browned, then simmered in gravy
>>> until
>>> fork tender). This will be served with mashed potatoes and steamed baby
>>> peas. I may even go wild and have a scoop of coffee ice cream for
>>> dessert!
>>
>> What type of gravy did you use?
>
> It's a trick question. Don't fall for it Jill Nothing good can come
> out of this!
>
> -sw

I'm surprised I wasn't asked how to make mashed potatoes

Jill

On May 27, 11:16*pm, "jmcquown" > wrote:
> "Sqwertz" > wrote in message
> ...
> >> What type of gravy did you use?
>
> > It's a trick question. *Don't fall for it Jill *Nothing good can come
> > out of this!
>
> > -sw
>
> I'm surprised I wasn't asked how to make mashed potatoes
>
You're a flippin' troll. There is nothing wrong in asking someone how
they make their mashed potatoes.
Also, there is nothing wrong in asking someone how they make their
gravy.
I might get some ideas from you that I like (or not) which is why I
asked.

A Moose in Love wrote:
>
> On May 27, 11:16 pm, "jmcquown" > wrote:
> > "Sqwertz" > wrote in message
> > ...
> > >> What type of gravy did you use?
> >
> > > It's a trick question. Don't fall for it Jill Nothing good can come
> > > out of this!
> >
> > > -sw
> >
> > I'm surprised I wasn't asked how to make mashed potatoes
> >
> You're a flippin' troll. There is nothing wrong in asking someone how
> they make their mashed potatoes.
> Also, there is nothing wrong in asking someone how they make their
> gravy.
> I might get some ideas from you that I like (or not) which is why I
> asked.

For the gravy, she probably just used a can of Campbell's cream of mushroom
soup and didn't want to say that. I do like that though, btw.

As far as recipe for making mashed potatoes, I think Peter from
Tasmania/Australia won that recipe here.

Gary

On May 28, 7:21*am, Gary > wrote:
> A Moose in Love wrote:
>
>
>
>
>
>
>
>
>
>
>
> > On May 27, 11:16 pm, "jmcquown" > wrote:
> > > "Sqwertz" > wrote in message
> > ...
> > > >> What type of gravy did you use?
>
> > > > It's a trick question. *Don't fall for it Jill *Nothing good can come
> > > > out of this!
>
> > > > -sw
>
> > > I'm surprised I wasn't asked how to make mashed potatoes
>
> > You're a flippin' troll. *There is nothing wrong in asking someone how
> > they make their mashed potatoes.
> > Also, there is nothing wrong in asking someone how they make their
> > gravy.
> > I might get some ideas from you that I like (or not) which is why I
> > asked.
>
> For the gravy, she probably just used a can of Campbell's cream of mushroom
> soup and didn't want to say that. *I do like that though, btw.
>
> As far as recipe for making mashed potatoes, I think Peter from
> Tasmania/Australia won that recipe here. *
>
> Gary

I was thinking along the same lines, she used some kind of canned
gravy.
I like both pork chops and chicken breast browned off nicely and then
finished in the oven with a can of shroomSoup tossed in there. That
also works for beef tongue. Except you have to simmer the tongue
first to get it nice and tender. Then peel etc.

"Gary" > wrote in message ...
> A Moose in Love wrote:
>>
>> On May 27, 11:16 pm, "jmcquown" > wrote:
>> > "Sqwertz" > wrote in message
>> > ...
>> > >> What type of gravy did you use?
>> >
>> > > It's a trick question. Don't fall for it Jill Nothing good can come
>> > > out of this!
>> >
>> > > -sw
>> >
>> > I'm surprised I wasn't asked how to make mashed potatoes
>> >
>> You're a flippin' troll. There is nothing wrong in asking someone how
>> they make their mashed potatoes.
>> Also, there is nothing wrong in asking someone how they make their
>> gravy.
>> I might get some ideas from you that I like (or not) which is why I
>> asked.
>
> For the gravy, she probably just used a can of Campbell's cream of
> mushroom
> soup and didn't want to say that. I do like that though, btw.
>
Gee, thanks a lot for answering for me, Gary, but I can't stand cream of
mushroom soup. You won't find a single can of it in my pantry. That's not
to say I don't have any cans of soup. But I don't use canned soup to make
gravy for smothered pork chops.

For the gravy: I stirred some seasoned flour into the pan drippings left
from browning the onions and pork chops. Then I stirred in some chicken
broth and cooked it down a bit, then I added some milk. At this point I put
the pork chops back in the pan, covered it let it simmer on low heat for
about 15 minutes until the chops were tender.

As for the mashed potatoes... it's funny. My former supervisor, who was
about 39 at the time, called me on the phone one Sunday night. She called
to ask me how to make mashed potatoes. I thought that was a little weird.
So I told her: Boil some russet potatoes in salted water. Drain them, mash
them, add butter and milk. If you want whipped potatoes use an electric
hand mixer. I wouldn't do that because it makes mashed potatoes turn out
gluey, IMHO. If you want homestyle mashed potatoes, stir the potatoes
vigorously with a whisk after adding the butter and milk.

Another tip: don't call an employee on her night off to ask how to cook
mashed potatoes

Jill

jmcquown wrote:
>
> "Gary" wrote:
> > For the gravy, she probably just used a can of Campbell's cream of
> > mushroom
> > soup and didn't want to say that. I do like that though, btw.
> >
> Gee, thanks a lot for answering for me, Gary, but I can't stand cream of
> mushroom soup. You won't find a single can of it in my pantry.

Actually, canned cream of chicken-mushroom soup is better. You use that for
a gravy on pork chops and green beans and mashed potatoes and you can't make
your own to top that.

On Sun, 27 May 2012 13:10:50 -0400, "jmcquown" >
wrote:

> Nothing fancy. Just good old fashioned cooking.
>
> Smothered pork chops (nicely seasoned, browned, then simmered in gravy until
> fork tender). This will be served with mashed potatoes and steamed baby
> peas. I may even go wild and have a scoop of coffee ice cream for dessert!
>
Great minds! I had nice, thick pork chops that I seasoned, browned in
the pan and finished in the oven (wow, so juicy). While they rested,
I sautéed up thickly sliced mushrooms in the pan I'd roasted the pork
chops in and made a sour cream gravy. The reason I had pork chops was
because I had a package of Idahoan brand au gratin potatoes that I
wanted to use before the expiration date (I love cheesy potatoes with
pork and like the packaged type so don't lecture me about making them
from scratch). Served them with quickly stir fried sugar snap peas
(the type that's a hybrid of sugar peas and english peas) and called
it dinner.


--
Food is an important part of a balanced diet.

On May 28, 11:09*am, "jmcquown" > wrote:
> "Gary" > wrote in ....
> > A Moose in Love wrote:
>
> >> On May 27, 11:16 pm, "jmcquown" > wrote:
> >> > "Sqwertz" > wrote in message
> >> ...
> >> > >> What type of gravy did you use?
>
> >> > > It's a trick question. *Don't fall for it Jill *Nothing good can come
> >> > > out of this!
>
> >> > > -sw
>
> >> > I'm surprised I wasn't asked how to make mashed potatoes
>
> >> You're a flippin' troll. *There is nothing wrong in asking someone how
> >> they make their mashed potatoes.
> >> Also, there is nothing wrong in asking someone how they make their
> >> gravy.
> >> I might get some ideas from you that I like (or not) which is why I
> >> asked.
>
> > For the gravy, she probably just used a can of Campbell's cream of
> > mushroom
> > soup and didn't want to say that. *I do like that though, btw.
>
> Gee, thanks a lot for answering for me, Gary, but I can't stand cream of
> mushroom soup. *You won't find a single can of it in my pantry. *That's not
> to say I don't have any cans of soup. *But I don't use canned soup to make
> gravy for smothered pork chops.
>
> For the gravy: *I stirred some seasoned flour into the pan drippings left
> from browning the onions and pork chops. *Then I stirred in some chicken
> broth and cooked it down a bit, then I added some milk. *At this point I put
> the pork chops back in the pan, covered it let it simmer on low heat for
> about 15 minutes until the chops were tender.
>
> As for the mashed potatoes... it's funny. *My former supervisor, who was
> about 39 at the time, called me on the phone one Sunday night. *She called
> to ask me how to make mashed potatoes. *I thought that was a little weird.
> So I told her: *Boil some russet potatoes in salted water. *Drain them, mash
> them, add butter and milk. *If you want whipped potatoes use an electric
> hand mixer. *I wouldn't do that because it makes mashed potatoes turn out
> gluey, IMHO. *If you want homestyle mashed potatoes, stir the potatoes
> vigorously with a whisk after adding the butter and milk.
>
> Another tip: *don't call an employee on her night off to ask how to cook
> mashed potatoes
>
> Jill

Thanks Jill. You gave me an idea. I've never put milk into a meat
type gravy before. The only time I've used dairy in a sauce was for a
bechamel, and bechamel type derivative sauces such as mornay sauce
etc.
The milk thing, is a Southern thing? I'm thinking of chicken fried
steak with 'cream gravy'?

"Gary" > wrote in message ...
> jmcquown wrote:
>>
>> "Gary" wrote:
>> > For the gravy, she probably just used a can of Campbell's cream of
>> > mushroom
>> > soup and didn't want to say that. I do like that though, btw.
>> >
>> Gee, thanks a lot for answering for me, Gary, but I can't stand cream of
>> mushroom soup. You won't find a single can of it in my pantry.
>
> Actually, canned cream of chicken-mushroom soup is better. You use that
> for
> a gravy on pork chops and green beans and mashed potatoes and you can't
> make
> your own to top that.


So you say. I also don't make green bean casserole on holidays.

Jill

"sf" > wrote in message
...
> On Sun, 27 May 2012 13:10:50 -0400, "jmcquown" >
> wrote:
>
>> Nothing fancy. Just good old fashioned cooking.
>>
>> Smothered pork chops (nicely seasoned, browned, then simmered in gravy
>> until
>> fork tender). This will be served with mashed potatoes and steamed baby
>> peas. I may even go wild and have a scoop of coffee ice cream for
>> dessert!
>>
> Great minds! I had nice, thick pork chops that I seasoned, browned in
> the pan and finished in the oven (wow, so juicy). While they rested,
> I sautéed up thickly sliced mushrooms in the pan I'd roasted the pork
> chops in and made a sour cream gravy. The reason I had pork chops was
> because I had a package of Idahoan brand au gratin potatoes that I
> wanted to use before the expiration date (I love cheesy potatoes with
> pork and like the packaged type so don't lecture me about making them
> from scratch). Served them with quickly stir fried sugar snap peas
> (the type that's a hybrid of sugar peas and english peas) and called
> it dinner.
>
(smile) I don't mind that you like packaged au gratin potatoes. We both
know how to make them from scratch but sometimes it's a PITA. They're handy
to have in the pantry.

Jill

On 5/28/2012 12:26 PM, sf wrote:

> Great minds! I had nice, thick pork chops that I seasoned, browned in
> the pan and finished in the oven (wow, so juicy). While they rested,
> I sautéed up thickly sliced mushrooms in the pan I'd roasted the pork
> chops in and made a sour cream gravy. The reason I had pork chops was
> because I had a package of Idahoan brand au gratin potatoes that I
> wanted to use before the expiration date (I love cheesy potatoes with
> pork and like the packaged type so don't lecture me about making them
> from scratch). Served them with quickly stir fried sugar snap peas
> (the type that's a hybrid of sugar peas and english peas) and called
> it dinner.

I like the packaged ones sometimes, too. It all sounds good to me!
Except the mushrooms but hey, I wasn't eating it. LOL

On 28/05/2012 12:26 PM, sf wrote:

> Great minds! I had nice, thick pork chops that I seasoned, browned in
> the pan and finished in the oven (wow, so juicy). While they rested,
> I sautéed up thickly sliced mushrooms in the pan I'd roasted the pork
> chops in and made a sour cream gravy. The reason I had pork chops was
> because I had a package of Idahoan brand au gratin potatoes that I
> wanted to use before the expiration date (I love cheesy potatoes with
> pork and like the packaged type so don't lecture me about making them
> from scratch). Served them with quickly stir fried sugar snap peas
> (the type that's a hybrid of sugar peas and english peas) and called
> it dinner.
>
>


We are having pork chops for dinner tonight. They have been seasoned
and in a while i will start up the gas grill. The condiment is dried
apricot and cilantro chutney. Also.... boiled new potatoes, steamed
snow peas and salad.

On Mon, 28 May 2012 18:05:41 -0400, Cheryl >
wrote:

> It all sounds good to me!
> Except the mushrooms but hey, I wasn't eating it. LOL

Heh! What I got from hubby was "Why do you always skimp on the
mushrooms?" I thought I'd made a lot, but he didn't think so.

--
Food is an important part of a balanced diet.

On Mon, 28 May 2012 18:11:59 -0400, Dave Smith
> wrote:

> The condiment is dried apricot and cilantro chutney.

Mmm - sounds good! You've probably posted the recipe before, but
(only if it's copy/paste from your computer) would you please post it
again?


--
Food is an important part of a balanced diet.

On Mon, 28 May 2012 14:35:31 -0400, "jmcquown" >
wrote:

>
> "Gary" > wrote in message ...
> > jmcquown wrote:
> >>
> >> "Gary" wrote:
> >> > For the gravy, she probably just used a can of Campbell's cream of
> >> > mushroom
> >> > soup and didn't want to say that. I do like that though, btw.
> >> >
> >> Gee, thanks a lot for answering for me, Gary, but I can't stand cream of
> >> mushroom soup. You won't find a single can of it in my pantry.
> >
> > Actually, canned cream of chicken-mushroom soup is better. You use that
> > for
> > a gravy on pork chops and green beans and mashed potatoes and you can't
> > make
> > your own to top that.
>
>
> So you say. I also don't make green bean casserole on holidays.
>
I do, but I don't use canned soup.

--
Food is an important part of a balanced diet.

In article >,
"jmcquown" > wrote:

> Nothing fancy. Just good old fashioned cooking.
>
> Smothered pork chops (nicely seasoned, browned, then simmered in gravy until
> fork tender).

> Jill

How long, Jill? Ten minutes? Forty-five? I need a clue.



--
Barb,
http://web.me.com/barbschaller September 5, 2011

In article > ,
Dave Smith > wrote:

> We are having pork chops for dinner tonight. They have been seasoned
> and in a while i will start up the gas grill. The condiment is dried
> apricot and cilantro chutney.

Made fresh or from a jar? How is the cilantro with the apricots?

--
Barb,
http://web.me.com/barbschaller September 5, 2011

"Christine Dabney" > wrote in message
...
> On Mon, 28 May 2012 21:03:59 -0700, sf > wrote:
>
>>On Mon, 28 May 2012 18:05:41 -0400, Cheryl >
>>wrote:
>>
>>> It all sounds good to me!
>>> Except the mushrooms but hey, I wasn't eating it. LOL
>>
>>Heh! What I got from hubby was "Why do you always skimp on the
>>mushrooms?" I thought I'd made a lot, but he didn't think so.
>
> I hate to tell ya this..but you do skimp. My mother did this as
> well..which is probably why I tend to go overboard. I don't
> skimp...ever.
>
> Christine
> --

LOL! Some people don't like mushrooms. I'm one of them. I did enjoy beer
battered deep-fried button mushrooms when I was in my 20's. They were
served as an appetizer at a local pub. The tangy horseradish dipping sauce
may have had something to do with it I just saw beer battered mushrooms
on the appetizers menu at Dockside last week. Apparently they're making a
comeback, like bell bottoms As a general rule I don't care for
mushrooms. And no, Gary, there is no cream of mushroom soup in my pantry.

Jill

"Melba's Jammin'" > wrote in message
...
> In article >,
> "jmcquown" > wrote:
>
>> Nothing fancy. Just good old fashioned cooking.
>>
>> Smothered pork chops (nicely seasoned, browned, then simmered in gravy
>> until
>> fork tender).
>
>> Jill
>
> How long, Jill? Ten minutes? Forty-five? I need a clue.
>
>
>
> --
> Barb,


Until fork tender isn't a clue? Simmer, covered, about 30 minutes.
Depends on the thickness of the chops. These were thin cut chops.

Jill

jmcquown wrote:
>
> "Christine Dabney" > wrote in message
> ...
> > On Mon, 28 May 2012 21:03:59 -0700, sf > wrote:
> >
> >>On Mon, 28 May 2012 18:05:41 -0400, Cheryl >
> >>wrote:
> >>
> >>> It all sounds good to me!
> >>> Except the mushrooms but hey, I wasn't eating it. LOL
> >>
> >>Heh! What I got from hubby was "Why do you always skimp on the
> >>mushrooms?" I thought I'd made a lot, but he didn't think so.
> >
> > I hate to tell ya this..but you do skimp. My mother did this as
> > well..which is probably why I tend to go overboard. I don't
> > skimp...ever.
> >
> > Christine
> > --
>
> LOL! Some people don't like mushrooms. I'm one of them. I did enjoy beer
> battered deep-fried button mushrooms when I was in my 20's. They were
> served as an appetizer at a local pub. The tangy horseradish dipping sauce
> may have had something to do with it I just saw beer battered mushrooms
> on the appetizers menu at Dockside last week. Apparently they're making a
> comeback, like bell bottoms As a general rule I don't care for
> mushrooms. And no, Gary, there is no cream of mushroom soup in my pantry.

LOL! I do admit to using cream of mushroom/chicken soup for gravy in a
pinch. heheh Lately, I've been buying those cheap packs of dry
gravy...just add water. At least I add homemade chicken broth rather than
plain water.

The battered deep-fried button mushrooms sounds very good to me. I might
try them this next weekend. I haven't fried food in a long time so it's
about time. I might do some chicken livers then too. I also love
deep-fried sweet potatoes. I used to get them at a local salad bar for
dinner. Very good. I've never made them. No doubt they need to be 99%
pre-cooked before the final deep fry.

Gary

In article >,
"jmcquown" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > "jmcquown" > wrote:
> >
> >> Nothing fancy. Just good old fashioned cooking.
> >>
> >> Smothered pork chops (nicely seasoned, browned, then simmered in gravy
> >> until
> >> fork tender).
> >
> >> Jill
> >
> > How long, Jill? Ten minutes? Forty-five? I need a clue.
> >
> >
> >
> > --
> > Barb,
>
>
> Until fork tender isn't a clue?

Nope.
Further reading said yours were about 15 minutes.
Thanks.

> Simmer, covered, about 30 minutes.
> Depends on the thickness of the chops. These were thin cut chops.
>
> Jill


--
Barb,
http://web.me.com/barbschaller September 5, 2011

"Melba's Jammin'" > wrote in message
...
> In article >,
> "jmcquown" > wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>> > In article >,
>> > "jmcquown" > wrote:
>> >
>> >> Nothing fancy. Just good old fashioned cooking.
>> >>
>> >> Smothered pork chops (nicely seasoned, browned, then simmered in gravy
>> >> until
>> >> fork tender).
>> >
>> >> Jill
>> >
>> > How long, Jill? Ten minutes? Forty-five? I need a clue.
>> >
>> >
>> >
>> > --
>> > Barb,
>>
>>
>> Until fork tender isn't a clue?
>
> Nope.
> Further reading said yours were about 15 minutes.
> Thanks.
>
May have been 15 minutes... or 20, may have been 30 minutes. Frankly, when
I'm making something like this I don't set a timer. I just poke them with a
fork and when they're tender, they're done

Jill

On May 28, 8:09*am, "jmcquown" > wrote:
> "Gary" > wrote in ....
> > A Moose in Love wrote:
>
> >> On May 27, 11:16 pm, "jmcquown" > wrote:
> >> > "Sqwertz" > wrote in message
> >> ...
> >> > >> What type of gravy did you use?
>
> >> > > It's a trick question. *Don't fall for it Jill *Nothing good can come
> >> > > out of this!
>
> >> > > -sw
>
> >> > I'm surprised I wasn't asked how to make mashed potatoes
>
> >> You're a flippin' troll. *There is nothing wrong in asking someone how
> >> they make their mashed potatoes.
> >> Also, there is nothing wrong in asking someone how they make their
> >> gravy.
> >> I might get some ideas from you that I like (or not) which is why I
> >> asked.
>
> > For the gravy, she probably just used a can of Campbell's cream of
> > mushroom
> > soup and didn't want to say that. *I do like that though, btw.
>
> Gee, thanks a lot for answering for me, Gary, but I can't stand cream of
> mushroom soup. *You won't find a single can of it in my pantry. *That's not
> to say I don't have any cans of soup. *But I don't use canned soup to make
> gravy for smothered pork chops.
>
> For the gravy: *I stirred some seasoned flour into the pan drippings left
> from browning the onions and pork chops. *Then I stirred in some chicken
> broth and cooked it down a bit, then I added some milk. *At this point I put
> the pork chops back in the pan, covered it let it simmer on low heat for
> about 15 minutes until the chops were tender.
>
> As for the mashed potatoes... it's funny. *My former supervisor, who was
> about 39 at the time, called me on the phone one Sunday night. *She called
> to ask me how to make mashed potatoes. *I thought that was a little weird.
> So I told her: *Boil some russet potatoes in salted water. *Drain them, mash
> them, add butter and milk. *If you want whipped potatoes use an electric
> hand mixer. *I wouldn't do that because it makes mashed potatoes turn out
> gluey, IMHO. *If you want homestyle mashed potatoes, stir the potatoes
> vigorously with a whisk after adding the butter and milk.
>
> Another tip: *don't call an employee on her night off to ask how to cook
> mashed potatoes
>
> Jill

Have you ever used a ricer for your spuds? I just bought one at a yard
sale, and will never go back to a masher or whip. Just rice them and
add hot milk or cream, butter, S & P. and stir. I think you use less
milk/butter with this method also.

On Wed, 30 May 2012 09:49:19 -0700 (PDT), merryb >
wrote:

>On May 28, 8:09*am, "jmcquown" > wrote:
>> "Gary" > wrote in ...
>> > A Moose in Love wrote:
>>
>> >> On May 27, 11:16 pm, "jmcquown" > wrote:
>> >> > "Sqwertz" > wrote in message
>> >> ...
>> >> > >> What type of gravy did you use?
>>
>> >> > > It's a trick question. *Don't fall for it Jill *Nothing good can come
>> >> > > out of this!
>>
>> >> > > -sw
>>
>> >> > I'm surprised I wasn't asked how to make mashed potatoes
>>
>> >> You're a flippin' troll. *There is nothing wrong in asking someone how
>> >> they make their mashed potatoes.
>> >> Also, there is nothing wrong in asking someone how they make their
>> >> gravy.
>> >> I might get some ideas from you that I like (or not) which is why I
>> >> asked.
>>
>> > For the gravy, she probably just used a can of Campbell's cream of
>> > mushroom
>> > soup and didn't want to say that. *I do like that though, btw.
>>
>> Gee, thanks a lot for answering for me, Gary, but I can't stand cream of
>> mushroom soup. *You won't find a single can of it in my pantry. *That's not
>> to say I don't have any cans of soup. *But I don't use canned soup to make
>> gravy for smothered pork chops.
>>
>> For the gravy: *I stirred some seasoned flour into the pan drippings left
>> from browning the onions and pork chops. *Then I stirred in some chicken
>> broth and cooked it down a bit, then I added some milk. *At this point I put
>> the pork chops back in the pan, covered it let it simmer on low heat for
>> about 15 minutes until the chops were tender.
>>
>> As for the mashed potatoes... it's funny. *My former supervisor, who was
>> about 39 at the time, called me on the phone one Sunday night. *She called
>> to ask me how to make mashed potatoes. *I thought that was a little weird.
>> So I told her: *Boil some russet potatoes in salted water. *Drain them, mash
>> them, add butter and milk. *If you want whipped potatoes use an electric
>> hand mixer. *I wouldn't do that because it makes mashed potatoes turn out
>> gluey, IMHO. *If you want homestyle mashed potatoes, stir the potatoes
>> vigorously with a whisk after adding the butter and milk.
>>
>> Another tip: *don't call an employee on her night off to ask how to cook
>> mashed potatoes
>>
>> Jill
>
>Have you ever used a ricer for your spuds? I just bought one at a yard
>sale, and will never go back to a masher or whip. Just rice them and
>add hot milk or cream, butter, S & P. and stir. I think you use less
>milk/butter with this method also.

But riced potatoes is a much different texture from mashed potatoes...
riced potatoes is closer to whipped potatoes. Mashed potatoes are
supposed to be lumpy (that's why potato mashers are made the way they
are, to purposely leave lumps), and because of the lumps mashed
potatoes have a more potatoey flavor.

"merryb" > wrote in message
...
> On May 28, 8:09 am, "jmcquown" > wrote:
>> "Gary" > wrote in
>> ...
>> > A Moose in Love wrote:
>>
>> >> On May 27, 11:16 pm, "jmcquown" > wrote:
>> >> > "Sqwertz" > wrote in message
>> >> ...
>> >> > >> What type of gravy did you use?
>>
>> >> > > It's a trick question. Don't fall for it Jill Nothing good can
>> >> > > come
>> >> > > out of this!
>>
>> >> > > -sw
>>
>> >> > I'm surprised I wasn't asked how to make mashed potatoes
>>
>> >> You're a flippin' troll. There is nothing wrong in asking someone how
>> >> they make their mashed potatoes.
>> >> Also, there is nothing wrong in asking someone how they make their
>> >> gravy.
>> >> I might get some ideas from you that I like (or not) which is why I
>> >> asked.
>>
>> > For the gravy, she probably just used a can of Campbell's cream of
>> > mushroom
>> > soup and didn't want to say that. I do like that though, btw.
>>
>> Gee, thanks a lot for answering for me, Gary, but I can't stand cream of
>> mushroom soup. You won't find a single can of it in my pantry. That's
>> not
>> to say I don't have any cans of soup. But I don't use canned soup to
>> make
>> gravy for smothered pork chops.
>>
>> For the gravy: I stirred some seasoned flour into the pan drippings left
>> from browning the onions and pork chops. Then I stirred in some chicken
>> broth and cooked it down a bit, then I added some milk. At this point I
>> put
>> the pork chops back in the pan, covered it let it simmer on low heat for
>> about 15 minutes until the chops were tender.
>>
>> As for the mashed potatoes... it's funny. My former supervisor, who was
>> about 39 at the time, called me on the phone one Sunday night. She
>> called
>> to ask me how to make mashed potatoes. I thought that was a little
>> weird.
>> So I told her: Boil some russet potatoes in salted water. Drain them,
>> mash
>> them, add butter and milk. If you want whipped potatoes use an electric
>> hand mixer. I wouldn't do that because it makes mashed potatoes turn out
>> gluey, IMHO. If you want homestyle mashed potatoes, stir the potatoes
>> vigorously with a whisk after adding the butter and milk.
>>
>> Another tip: don't call an employee on her night off to ask how to cook
>> mashed potatoes
>>
>> Jill
>
> Have you ever used a ricer for your spuds? I just bought one at a yard
> sale, and will never go back to a masher or whip. Just rice them and
> add hot milk or cream, butter, S & P. and stir. I think you use less
> milk/butter with this method also.


Yeah, actually I do use a ricer for my spuds. At least I think that's what
it's called Whipped potatoes tend to turn out gluey. Not what I'm going
for.

Jill

"Brooklyn1" <Gravesend1> wrote in message
...
> On Wed, 30 May 2012 09:49:19 -0700 (PDT), merryb >
> wrote:
>>Have you ever used a ricer for your spuds? I just bought one at a yard
>>sale, and will never go back to a masher or whip. Just rice them and
>>add hot milk or cream, butter, S & P. and stir. I think you use less
>>milk/butter with this method also.
>
> But riced potatoes is a much different texture from mashed potatoes...
> riced potatoes is closer to whipped potatoes. Mashed potatoes are
> supposed to be lumpy (that's why potato mashers are made the way they
> are, to purposely leave lumps), and because of the lumps mashed
> potatoes have a more potatoey flavor.


You just contradicted yourself. Riced potatoes aren't anywhere near whipped
(gloppy, glistening whipped potatoes). I use a potato ricer to mash the
potatoes. And yes, the potatoes still have lumps. I don't object to lumps
in homemade mashed potatoes. I don't object to leaving the skins on the
potatoes, either

Jill

On Thu, 31 May 2012 11:52:06 -0400, "jmcquown" >
wrote:

> Riced potatoes aren't anywhere near whipped
> (gloppy, glistening whipped potatoes). I use a potato ricer to mash the
> potatoes. And yes, the potatoes still have lumps. I don't object to lumps
> in homemade mashed potatoes. I don't object to leaving the skins on the
> potatoes, either

I object to skin and lumps, so I skin my potatoes and cook they are
cooked long enough that they won't have lumps when "whipped". I don't
use an electric beater, I just mash them with my potato masher (*not*
a ricer) and whip them by hand with the masher. They come out light
and fluffy every time (with no pieces of skin and NO lumps).

--
Food is an important part of a balanced diet.

On May 30, 10:13*am, Brooklyn1 <Gravesend1> wrote:
> On Wed, 30 May 2012 09:49:19 -0700 (PDT), merryb >
> wrote:
>
>
>
>
>
>
>
>
>
> >On May 28, 8:09*am, "jmcquown" > wrote:
> >> "Gary" > wrote in ...
> >> > A Moose in Love wrote:
>
> >> >> On May 27, 11:16 pm, "jmcquown" > wrote:
> >> >> > "Sqwertz" > wrote in message
> >> >> ...
> >> >> > >> What type of gravy did you use?
>
> >> >> > > It's a trick question. *Don't fall for it Jill *Nothing good can come
> >> >> > > out of this!
>
> >> >> > > -sw
>
> >> >> > I'm surprised I wasn't asked how to make mashed potatoes
>
> >> >> You're a flippin' troll. *There is nothing wrong in asking someone how
> >> >> they make their mashed potatoes.
> >> >> Also, there is nothing wrong in asking someone how they make their
> >> >> gravy.
> >> >> I might get some ideas from you that I like (or not) which is why I
> >> >> asked.
>
> >> > For the gravy, she probably just used a can of Campbell's cream of
> >> > mushroom
> >> > soup and didn't want to say that. *I do like that though, btw.
>
> >> Gee, thanks a lot for answering for me, Gary, but I can't stand cream of
> >> mushroom soup. *You won't find a single can of it in my pantry. *That's not
> >> to say I don't have any cans of soup. *But I don't use canned soup to make
> >> gravy for smothered pork chops.
>
> >> For the gravy: *I stirred some seasoned flour into the pan drippings left
> >> from browning the onions and pork chops. *Then I stirred in some chicken
> >> broth and cooked it down a bit, then I added some milk. *At this point I put
> >> the pork chops back in the pan, covered it let it simmer on low heat for
> >> about 15 minutes until the chops were tender.
>
> >> As for the mashed potatoes... it's funny. *My former supervisor, who was
> >> about 39 at the time, called me on the phone one Sunday night. *She called
> >> to ask me how to make mashed potatoes. *I thought that was a little weird.
> >> So I told her: *Boil some russet potatoes in salted water. *Drain them, mash
> >> them, add butter and milk. *If you want whipped potatoes use an electric
> >> hand mixer. *I wouldn't do that because it makes mashed potatoes turn out
> >> gluey, IMHO. *If you want homestyle mashed potatoes, stir the potatoes
> >> vigorously with a whisk after adding the butter and milk.
>
> >> Another tip: *don't call an employee on her night off to ask how to cook
> >> mashed potatoes
>
> >> Jill
>
> >Have you ever used a ricer for your spuds? I just bought one at a yard
> >sale, and will never go back to a masher or whip. Just rice them and
> >add hot milk or cream, butter, S & P. and stir. I think you use less
> >milk/butter with this method also.
>
> But riced potatoes is a much different texture from mashed potatoes...
> riced potatoes is closer to whipped potatoes. *Mashed potatoes are
> supposed to be lumpy (that's why potato mashers are made the way they
> are, to purposely leave lumps), and because of the lumps mashed
> potatoes have a more potatoey flavor.

They are a different texture- I guess I prefer them smoother, but not
like PL's!

On Thu, 31 May 2012 09:26:06 -0700 (PDT), merryb >
wrote:

> On May 30, 10:13*am, Brooklyn1 <Gravesend1> wrote:
> > On Wed, 30 May 2012 09:49:19 -0700 (PDT), merryb >
> > wrote:
> >
> >
> >
> >
> >
> >
> >
> >
> >
> > >On May 28, 8:09*am, "jmcquown" > wrote:
> > >> "Gary" > wrote in ...
> > >> > A Moose in Love wrote:
> >
> > >> >> On May 27, 11:16 pm, "jmcquown" > wrote:
> > >> >> > "Sqwertz" > wrote in message
> > >> >> ...
> > >> >> > >> What type of gravy did you use?
> >
> > >> >> > > It's a trick question. *Don't fall for it Jill *Nothing good can come
> > >> >> > > out of this!
> >
> > >> >> > > -sw
> >
> > >> >> > I'm surprised I wasn't asked how to make mashed potatoes
> >
> > >> >> You're a flippin' troll. *There is nothing wrong in asking someone how
> > >> >> they make their mashed potatoes.
> > >> >> Also, there is nothing wrong in asking someone how they make their
> > >> >> gravy.
> > >> >> I might get some ideas from you that I like (or not) which is why I
> > >> >> asked.
> >
> > >> > For the gravy, she probably just used a can of Campbell's cream of
> > >> > mushroom
> > >> > soup and didn't want to say that. *I do like that though, btw.
> >
> > >> Gee, thanks a lot for answering for me, Gary, but I can't stand cream of
> > >> mushroom soup. *You won't find a single can of it in my pantry. *That's not
> > >> to say I don't have any cans of soup. *But I don't use canned soup to make
> > >> gravy for smothered pork chops.
> >
> > >> For the gravy: *I stirred some seasoned flour into the pan drippings left
> > >> from browning the onions and pork chops. *Then I stirred in some chicken
> > >> broth and cooked it down a bit, then I added some milk. *At this point I put
> > >> the pork chops back in the pan, covered it let it simmer on low heat for
> > >> about 15 minutes until the chops were tender.
> >
> > >> As for the mashed potatoes... it's funny. *My former supervisor, who was
> > >> about 39 at the time, called me on the phone one Sunday night. *She called
> > >> to ask me how to make mashed potatoes. *I thought that was a little weird.
> > >> So I told her: *Boil some russet potatoes in salted water. *Drain them, mash
> > >> them, add butter and milk. *If you want whipped potatoes use an electric
> > >> hand mixer. *I wouldn't do that because it makes mashed potatoes turn out
> > >> gluey, IMHO. *If you want homestyle mashed potatoes, stir the potatoes
> > >> vigorously with a whisk after adding the butter and milk.
> >
> > >> Another tip: *don't call an employee on her night off to ask how to cook
> > >> mashed potatoes
> >
> > >> Jill
> >
> > >Have you ever used a ricer for your spuds? I just bought one at a yard
> > >sale, and will never go back to a masher or whip. Just rice them and
> > >add hot milk or cream, butter, S & P. and stir. I think you use less
> > >milk/butter with this method also.
> >
> > But riced potatoes is a much different texture from mashed potatoes...
> > riced potatoes is closer to whipped potatoes. *Mashed potatoes are
> > supposed to be lumpy (that's why potato mashers are made the way they
> > are, to purposely leave lumps), and because of the lumps mashed
> > potatoes have a more potatoey flavor.
>
> They are a different texture- I guess I prefer them smoother, but not
> like PL's!

That's total BS about why potato mashers are made the way they are.
Ricers are made the way they are because most people don't know how to
cook something as simple as a potato.... and that includes our
resident Blowhard, Sheldon.

--
Food is an important part of a balanced diet.

"jmcquown" wrote:
> "Brooklyn1"wrote:
>> merryb wrote:
>>
>>>Have you ever used a ricer for your spuds? I just bought one at a yard
>>>sale, and will never go back to a masher or whip. Just rice them and
>>>add hot milk or cream, butter, S & P. and stir. I think you use less
>>>milk/butter with this method also.
>>
>> But riced potatoes is a much different texture from mashed potatoes...
>> riced potatoes is closer to whipped potatoes. Mashed potatoes are
>> supposed to be lumpy (that's why potato mashers are made the way they
>> are, to purposely leave lumps), and because of the lumps mashed
>> potatoes have a more potatoey flavor.
>
>You just contradicted yourself. Riced potatoes aren't anywhere near whipped
>(gloppy, glistening whipped potatoes).

I didn't say riced potatoes are "the same as" whipped/or over whipped.
Properly whipped potatoes are not gluey, over whipped they become like
library paste. I said they are closer to whipped than to mashed, and
they are... a ricer would have to have very large holes to produce
something close to mashed. Some people call those dehy potatoes
(buds) mashed, I don't.

>I use a potato ricer to mash the potatoes.

There are infinite degrees of mashed. Dictionary definition-wise
riced are mashed but not culinary-wise.

>And yes, the potatoes still have lumps.

I've never seen a potato ricer that leaves lumps you can see, perhaps
a few smaller than a lentil, that you can barely feel with a sensitive
tongue... but typically that occurs when parts of potatoes are not
fully cooked.

>I don't object to lumps in homemade mashed potatoes.
>I don't object to leaving the skins on the potatoes, either

How do you rice potatoes with the skins on... you must have cast iron
upper body strength... now we know how Jill maintains such firm
sixteen year old's bosoms.

In article >,
"jmcquown" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > "jmcquown" > wrote:
> >
> >> "Melba's Jammin'" > wrote in message
> >> ...
> >> > In article >,
> >> > "jmcquown" > wrote:
> >> >
> >> >> Nothing fancy. Just good old fashioned cooking.
> >> >>
> >> >> Smothered pork chops (nicely seasoned, browned, then simmered in gravy
> >> >> until
> >> >> fork tender).
> >> >
> >> >> Jill
> >> >
> >> > How long, Jill? Ten minutes? Forty-five? I need a clue.
> >> >
> >> >
> >> >
> >> > --
> >> > Barb,
> >>
> >>
> >> Until fork tender isn't a clue?
> >
> > Nope.
> > Further reading said yours were about 15 minutes.
> > Thanks.
> >
> May have been 15 minutes... or 20, may have been 30 minutes. Frankly, when
> I'm making something like this I don't set a timer. I just poke them with a
> fork and when they're tender, they're done
>
> Jill

All right, Woman! I have two chops simmering in mushroom-and-onion
gravy right now. I figure to give them maybe 20-30 minutes. The
potatoes are already mashed and waiting. The gravy is tasty. Cross
your fingers ‹ I suck at making a decent pork chop.
--
Barb,
http://web.me.com/barbschaller September 5, 2011

On Thu, 31 May 2012 17:47:40 -0500, Melba's Jammin'
> wrote:

>In article >,
> "jmcquown" > wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>> > In article >,
>> > "jmcquown" > wrote:
>> >
>> >> "Melba's Jammin'" > wrote in message
>> >> ...
>> >> > In article >,
>> >> > "jmcquown" > wrote:
>> >> >
>> >> >> Nothing fancy. Just good old fashioned cooking.
>> >> >>
>> >> >> Smothered pork chops (nicely seasoned, browned, then simmered in gravy
>> >> >> until
>> >> >> fork tender).
>> >> >
>> >> >> Jill
>> >> >
>> >> > How long, Jill? Ten minutes? Forty-five? I need a clue.
>> >> >
>> >> >
>> >> >
>> >> > --
>> >> > Barb,
>> >>
>> >>
>> >> Until fork tender isn't a clue?
>> >
>> > Nope.
>> > Further reading said yours were about 15 minutes.
>> > Thanks.
>> >
>> May have been 15 minutes... or 20, may have been 30 minutes. Frankly, when
>> I'm making something like this I don't set a timer. I just poke them with a
>> fork and when they're tender, they're done
>>
>> Jill
>
>All right, Woman! I have two chops simmering in mushroom-and-onion
>gravy right now. I figure to give them maybe 20-30 minutes. The
>potatoes are already mashed and waiting. The gravy is tasty. Cross
>your fingers ‹ I suck at making a decent pork chop.

Did you brown them first? For braised pork chops shoulder chops work
best.

jmcquown wrote:
>

> Yeah, actually I do use a ricer for my spuds. At least I think that's what
> it's called

Below is a link to a pic of what I use to mash potatoes. they turn out
great.
http://www.tightwadblog.com/2010/08/...king-your.html

Gary

On Thu, 31 May 2012 17:47:40 -0500, Melba's Jammin'
> wrote:

> All right, Woman! I have two chops simmering in mushroom-and-onion
> gravy right now. I figure to give them maybe 20-30 minutes. The
> potatoes are already mashed and waiting. The gravy is tasty. Cross
> your fingers ‹ I suck at making a decent pork chop.

Too late for you now, but I've always preferred thick cut boneless
pork chops and the thickness Costco sells (which looks like it could
be 3/4 inch) is perfect for me. Brown them quickly on the stove in an
oven proof pan and finish them in the oven in the same pan (use an
instant read thermometer and take them out at 145°). Take them out of
the pan and make your gravy while the pork chops rest. They're juicy
and delicious every time.

I cut the chops into thick slices to plate because one pork chop is
too much for one person to eat comfortably at one sitting.

--
Food is an important part of a balanced diet.