Roast center cut pork loin:
http://i62.tinypic.com/jrquxj.jpg
Rice n' black beans:
http://i57.tinypic.com/2uztgeb.jpg
DeeLish:
http://i62.tinypic.com/14syx3c.jpg
Burp!

On 12/16/2014 8:46 PM, Brooklyn1 wrote:
> DeeLish:
> http://i62.tinypic.com/14syx3c.jpg
> Burp!
>
Oh boy, my turn! The picture is entirely too busy. What's up with the
lilac placemat? Lighting and presentation? You've got a lot of nerve
to criticize. Looks like a piece of too well-done pork served with
pre-packaged yellow rice & black bean mix.

Jill

"jmcquown" > wrote in message
...
> On 12/16/2014 8:46 PM, Brooklyn1 wrote:
>> DeeLish:
>> http://i62.tinypic.com/14syx3c.jpg
>> Burp!
>>
> Oh boy, my turn! The picture is entirely too busy. What's up with the
> lilac placemat? Lighting and presentation? You've got a lot of nerve to
> criticize. Looks like a piece of too well-done pork served with
> pre-packaged yellow rice & black bean mix.
>
> Jill

nevertheless, the food would be far better than the company.

"Brooklyn1" > wrote in message
...
> Roast center cut pork loin:
> http://i62.tinypic.com/jrquxj.jpg
> Rice n' black beans:
> http://i57.tinypic.com/2uztgeb.jpg
> DeeLish:
> http://i62.tinypic.com/14syx3c.jpg
> Burp!

I had a bean burrito with whole pinto beans. Nothing else. Just the
tortilla and those. Also a really good salad. Two kinds of lettuce, Roma
tomatoes, carrots, shallots, watermelon radishes, pecans, black olives,
lemon juice and black pepper. Yum!

On Tuesday, December 16, 2014 8:46:44 PM UTC-5, Brooklyn1 wrote:
> Roast center cut pork loin:
> http://i62.tinypic.com/jrquxj.jpg
> Rice n' black beans:
> http://i57.tinypic.com/2uztgeb.jpg
> DeeLish:
> http://i62.tinypic.com/14syx3c.jpg
> Burp!

What was the temperature when you pulled it from the oven?

I somewhat envy your ability to consume carbs. I'd have
half the plate loaded with some sort of vegetable, and
a quarter-cup of rice.

Cindy Hamilton

On Tuesday, December 16, 2014 6:46:44 PM UTC-7, Brooklyn1 wrote:
> Roast center cut pork loin:
> http://i62.tinypic.com/jrquxj.jpg
> Rice n' black beans:
> http://i57.tinypic.com/2uztgeb.jpg
> DeeLish:
> http://i62.tinypic.com/14syx3c.jpg
> Burp!

Good Lord...when are you going to smash that garish plate and use a plain one in your picture?

On Tuesday, December 16, 2014 10:48:50 PM UTC-7, Julie Bove wrote:
> "Brooklyn1" > wrote in message
> ...
> > Roast center cut pork loin:
> > http://i62.tinypic.com/jrquxj.jpg
> > Rice n' black beans:
> > http://i57.tinypic.com/2uztgeb.jpg
> > DeeLish:
> > http://i62.tinypic.com/14syx3c.jpg
> > Burp!
>
> I had a bean burrito with whole pinto beans. Nothing else. Just the
> tortilla and those. Also a really good salad. Two kinds of lettuce, Roma
> tomatoes, carrots, shallots, watermelon radishes, pecans, black olives,
> lemon juice and black pepper. Yum!

Don't you ever eat people food? Gad...if I had to eat what you eat I'd die in a month.

"Veggie" wrote:
>> Brooklyn1 wrote:
>>
>> DeeLish:
>> http://i62.tinypic.com/14syx3c.jpg
>> Burp!
>
>nevertheless, the food would be far better than the company.

Not to worry, Veggie... you wouldn't be invited.

Cindy Hamilton wrote:
>Brooklyn1 wrote:
>>
>> Roast center cut pork loin:
>> http://i62.tinypic.com/jrquxj.jpg
>> Rice n' black beans:
>> http://i57.tinypic.com/2uztgeb.jpg
>> DeeLish:
>> http://i62.tinypic.com/14syx3c.jpg
>> Burp!
>
>What was the temperature when you pulled it from the oven?

Roasted for 2 1/2 hours at 335º... thermometer said 170º.

>I somewhat envy your ability to consume carbs. I'd have
>half the plate loaded with some sort of vegetable, and
>a quarter-cup of rice.

There was quite a lot of onion, garlic, and celery... two cups of
rice, made six servings. I never concern myself with carbs, I'm not a
patron of those silly no carbs, no this, no that diets.

On Wednesday, December 17, 2014 6:28:34 AM UTC-10, Roy wrote:
> On Tuesday, December 16, 2014 6:46:44 PM UTC-7, Brooklyn1 wrote:
> > Roast center cut pork loin:
> > http://i62.tinypic.com/jrquxj.jpg
> > Rice n' black beans:
> > http://i57.tinypic.com/2uztgeb.jpg
> > DeeLish:
> > http://i62.tinypic.com/14syx3c.jpg
> > Burp!
>
> Good Lord...when are you going to smash that garish plate and use a plain one in your picture?

I used to have a set of plates like that. Cool, elegant, and tropical. OTOH, if you're gonna take pictures with a plate like that, you shouldn't stuff a big slab of meat on it. It should some be used with some kind of cool, elegant, French-style shit in tiny portions. The meat though, looks like it's roasted perfectly.

On Wednesday, December 17, 2014 1:48:31 PM UTC-5, Brooklyn1 wrote:
> Cindy Hamilton wrote:
> >Brooklyn1 wrote:
> >>
> >> Roast center cut pork loin:
> >> http://i62.tinypic.com/jrquxj.jpg
> >> Rice n' black beans:
> >> http://i57.tinypic.com/2uztgeb.jpg
> >> DeeLish:
> >> http://i62.tinypic.com/14syx3c.jpg
> >> Burp!
> >
> >What was the temperature when you pulled it from the oven?
>
> Roasted for 2 1/2 hours at 335º... thermometer said 170º.
>
> >I somewhat envy your ability to consume carbs. I'd have
> >half the plate loaded with some sort of vegetable, and
> >a quarter-cup of rice.
>
> There was quite a lot of onion, garlic, and celery... two cups of
> rice, made six servings. I never concern myself with carbs, I'm not a
> patron of those silly no carbs, no this, no that diets.

Me neither. However, I have a desk job, and can't burn all those calories.
Cutting down on the carbs is the easiest way I've found to control my
weight. All the meat and vegetables I want, and a taste of carbs.

Mind you, sometimes I just run wild and have a slice of cheesecake
or something. Everything in moderation, including moderation.

Cindy Hamilton

On Wed, 17 Dec 2014 11:37:28 -0800 (PST), dsi1 >
wrote:

>On Wednesday, December 17, 2014 6:28:34 AM UTC-10, Roy wrote:
>> On Tuesday, December 16, 2014 6:46:44 PM UTC-7, Brooklyn1 wrote:
>> > Roast center cut pork loin:
>> > http://i62.tinypic.com/jrquxj.jpg
>> > Rice n' black beans:
>> > http://i57.tinypic.com/2uztgeb.jpg
>> > DeeLish:
>> > http://i62.tinypic.com/14syx3c.jpg
>> > Burp!
>>
>> Good Lord...when are you going to smash that garish plate and use a plain one in your picture?
>
>I used to have a set of plates like that. Cool, elegant, and tropical. OTOH, if you're gonna take pictures with a plate like that, you shouldn't stuff a big slab of meat on it. It should some be used with some kind of cool, elegant, French-style shit in tiny portions. The meat though, looks like it's roasted perfectly.

That slice (one rib) was the size of the roast, a smaller portion
would entail hacking it up. There really isn't a lot of food on that
plate, I spread out the rice rather than heaping it is all. But yes,
that roast was perfectly cooked and that's what's important. I much
prefer a pork loin roast rather than pork loin chops. Same meal
tonight, and easy to reheat... rice is now in a covered caserole with
the two ribs buried, will be nuked on medium till well warmed but not
steaming hot. later the bones will go outside for the critters.
Yesterday's bones and fat disappeared before I could walk back from
the barn... probably crows, they miss nothing. Watching like a hawk
is a misnomer, should be watching like a crow.

On Wednesday, December 17, 2014 12:18:38 PM UTC-10, Brooklyn1 wrote:
> On Wed, 17 Dec 2014 11:37:28 -0800 (PST), dsi1 <
>
> wrote:
>
> >On Wednesday, December 17, 2014 6:28:34 AM UTC-10, Roy wrote:
> >> On Tuesday, December 16, 2014 6:46:44 PM UTC-7, Brooklyn1 wrote:
> >> > Roast center cut pork loin:
> >> > http://i62.tinypic.com/jrquxj.jpg
> >> > Rice n' black beans:
> >> > http://i57.tinypic.com/2uztgeb.jpg
> >> > DeeLish:
> >> > http://i62.tinypic.com/14syx3c.jpg
> >> > Burp!
> >>
> >> Good Lord...when are you going to smash that garish plate and use a plain one in your picture?
> >
> >I used to have a set of plates like that. Cool, elegant, and tropical. OTOH, if you're gonna take pictures with a plate like that, you shouldn't stuff a big slab of meat on it. It should some be used with some kind of cool, elegant, French-style shit in tiny portions. The meat though, looks like it's roasted perfectly.
>
> That slice (one rib) was the size of the roast, a smaller portion
> would entail hacking it up. There really isn't a lot of food on that
> plate, I spread out the rice rather than heaping it is all. But yes,
> that roast was perfectly cooked and that's what's important. I much
> prefer a pork loin roast rather than pork loin chops. Same meal
> tonight, and easy to reheat... rice is now in a covered caserole with
> the two ribs buried, will be nuked on medium till well warmed but not
> steaming hot. later the bones will go outside for the critters.
> Yesterday's bones and fat disappeared before I could walk back from
> the barn... probably crows, they miss nothing. Watching like a hawk
> is a misnomer, should be watching like a crow.

I agree with you about the important part.

On Wed, 17 Dec 2014 13:10:50 -0800 (PST), Cindy Hamilton
> wrote:

>On Wednesday, December 17, 2014 1:48:31 PM UTC-5, Brooklyn1 wrote:
>> Cindy Hamilton wrote:
>> >Brooklyn1 wrote:
>> >>
>> >> Roast center cut pork loin:
>> >> http://i62.tinypic.com/jrquxj.jpg
>> >> Rice n' black beans:
>> >> http://i57.tinypic.com/2uztgeb.jpg
>> >> DeeLish:
>> >> http://i62.tinypic.com/14syx3c.jpg
>> >> Burp!
>> >
>> >What was the temperature when you pulled it from the oven?
>>
>> Roasted for 2 1/2 hours at 335º... thermometer said 170º.
>>
>> >I somewhat envy your ability to consume carbs. I'd have
>> >half the plate loaded with some sort of vegetable, and
>> >a quarter-cup of rice.
>>
>> There was quite a lot of onion, garlic, and celery... two cups of
>> rice, made six servings. I never concern myself with carbs, I'm not a
>> patron of those silly no carbs, no this, no that diets.
>
>Me neither. However, I have a desk job, and can't burn all those calories.
>Cutting down on the carbs is the easiest way I've found to control my
>weight. All the meat and vegetables I want, and a taste of carbs.
>
>Mind you, sometimes I just run wild and have a slice of cheesecake
>or something. Everything in moderation, including moderation.
>
>Cindy Hamilton

You need to retire to a large property, you'll burn all the calories
just maintaining the place.

On Tue, 16 Dec 2014 21:48:40 -0800, "Julie Bove"
> wrote:

>I had a bean burrito with whole pinto beans. Nothing else. Just the
>tortilla and those. Also a really good salad.

So you had 'nothing else' but also a salad.

On Wed, 17 Dec 2014 08:31:37 -0800 (PST), Roy >
wrote:

>On Tuesday, December 16, 2014 10:48:50 PM UTC-7, Julie Bove wrote:
>> "Brooklyn1" > wrote in message
>> ...
>> > Roast center cut pork loin:
>> > http://i62.tinypic.com/jrquxj.jpg
>> > Rice n' black beans:
>> > http://i57.tinypic.com/2uztgeb.jpg
>> > DeeLish:
>> > http://i62.tinypic.com/14syx3c.jpg
>> > Burp!
>>
>> I had a bean burrito with whole pinto beans. Nothing else. Just the
>> tortilla and those. Also a really good salad. Two kinds of lettuce, Roma
>> tomatoes, carrots, shallots, watermelon radishes, pecans, black olives,
>> lemon juice and black pepper. Yum!
>
>Don't you ever eat people food? Gad...if I had to eat what you eat I'd die in a month.

Prove it.

"Brooklyn1" > wrote in message
...
> "Veggie" wrote:
>>> Brooklyn1 wrote:
>>>
>>> DeeLish:
>>> http://i62.tinypic.com/14syx3c.jpg
>>> Burp!
>>
>>nevertheless, the food would be far better than the company.
>
> Not to worry, Veggie... you wouldn't be invited.


Thanks. now I won't worry.

On 12/17/2014 8:35 AM, Cindy Hamilton wrote:
> On Tuesday, December 16, 2014 8:46:44 PM UTC-5, Brooklyn1 wrote:
>> Roast center cut pork loin:
>> http://i62.tinypic.com/jrquxj.jpg
>> Rice n' black beans:
>> http://i57.tinypic.com/2uztgeb.jpg
>> DeeLish:
>> http://i62.tinypic.com/14syx3c.jpg
>> Burp!
>
> What was the temperature when you pulled it from the oven?
>
> I somewhat envy your ability to consume carbs. I'd have
> half the plate loaded with some sort of vegetable, and
> a quarter-cup of rice.
>
> Cindy Hamilton

Cindy, I am also living "la vita low-carb", but I will try to smile
through the holidays. If you have to do it, you might as well do it,
now. If cardboard boxes start to look delicious, then I know I'm in trouble.

Becca

On Thu, 18 Dec 2014 16:27:11 -0600, Becca EmaNymton
> wrote:

> On 12/17/2014 8:35 AM, Cindy Hamilton wrote:
> >
> > I somewhat envy your ability to consume carbs. I'd have
> > half the plate loaded with some sort of vegetable, and
> > a quarter-cup of rice.
> >
> > Cindy Hamilton
>
> Cindy, I am also living "la vita low-carb", but I will try to smile
> through the holidays. If you have to do it, you might as well do it,
> now. If cardboard boxes start to look delicious, then I know I'm in trouble.
>
We've cut back on our carbs like Cindy. Haven't cut them out, just
back, so nobody feels deprived. It's a healthier way of eating, IMO.

--
A kitchen without a cook is just a room

"sf" > wrote in message
...
> On Thu, 18 Dec 2014 16:27:11 -0600, Becca EmaNymton
> > wrote:
>
>> On 12/17/2014 8:35 AM, Cindy Hamilton wrote:
>> >
>> > I somewhat envy your ability to consume carbs. I'd have
>> > half the plate loaded with some sort of vegetable, and
>> > a quarter-cup of rice.
>> >
>> > Cindy Hamilton
>>
>> Cindy, I am also living "la vita low-carb", but I will try to smile
>> through the holidays. If you have to do it, you might as well do it,
>> now. If cardboard boxes start to look delicious, then I know I'm in
>> trouble.
>>
> We've cut back on our carbs like Cindy. Haven't cut them out, just
> back, so nobody feels deprived. It's a healthier way of eating, IMO.

I had to do it years ago. I often make one dish type meals adding in much
more non starchy vegetables. Green and wax beans being the favorite in this
house. Much more satisfying to mix a little pasta or rice into a soup or
casserole than to have a plate loaded with veggies and two bites of rice.
At least for me.

On Friday, December 19, 2014 8:11:16 AM UTC-5, Julie Bove wrote:

> I had to do it years ago. I often make one dish type meals adding in much
> more non starchy vegetables. Green and wax beans being the favorite in this
> house. Much more satisfying to mix a little pasta or rice into a soup or
> casserole than to have a plate loaded with veggies and two bites of rice.
> At least for me.

Preferences certainly vary. I prefer meat and fish grilled, which I've
heard you say you don't like. I rarely prepare one-dish meals. I find
a meal more satisfying if it has at least three components. When I have soup
for lunch, I almost always accompany it with a small piece of cheese and a
slice of bread. My go-to soups are vegetable soup and lentil soup, rarely
with any sort of meat or simple carbohydrate in them.

That said, a week or two ago I made a Turkish lentil soup with bulgur;
it was wonderful. No bread on the side when I ate that one; it paired
well with diced cucumbers dressed with yogurt. I couldn't find online the
recipe that I used; this one is similar:

<http://keeprecipes.com/recipe/howtocook/turkish-red-lentil-soup-sumac-0>

Cindy Hamilton

"Cindy Hamilton" > wrote in message
...
> On Friday, December 19, 2014 8:11:16 AM UTC-5, Julie Bove wrote:
>
>> I had to do it years ago. I often make one dish type meals adding in
>> much
>> more non starchy vegetables. Green and wax beans being the favorite in
>> this
>> house. Much more satisfying to mix a little pasta or rice into a soup or
>> casserole than to have a plate loaded with veggies and two bites of rice.
>> At least for me.
>
> Preferences certainly vary. I prefer meat and fish grilled, which I've
> heard you say you don't like. I rarely prepare one-dish meals. I find
> a meal more satisfying if it has at least three components. When I have
> soup
> for lunch, I almost always accompany it with a small piece of cheese and a
> slice of bread. My go-to soups are vegetable soup and lentil soup, rarely
> with any sort of meat or simple carbohydrate in them.
>
> That said, a week or two ago I made a Turkish lentil soup with bulgur;
> it was wonderful. No bread on the side when I ate that one; it paired
> well with diced cucumbers dressed with yogurt. I couldn't find online the
> recipe that I used; this one is similar:
>
> <http://keeprecipes.com/recipe/howtocook/turkish-red-lentil-soup-sumac-0>
>
> Cindy Hamilton

Lentils are not my favorite which is a good thing because they spike my
blood sugar terribly.

On Friday, December 19, 2014 6:29:24 PM UTC-6, Julie Bove wrote:
> "Cindy Hamilton" > wrote in message
> ...
> > On Friday, December 19, 2014 8:11:16 AM UTC-5, Julie Bove wrote:
> >
> >> I had to do it years ago. I often make one dish type meals adding in
> >> much
> >> more non starchy vegetables. Green and wax beans being the favorite in
> >> this
> >> house. Much more satisfying to mix a little pasta or rice into a soup or
> >> casserole than to have a plate loaded with veggies and two bites of rice.
> >> At least for me.
> >
> > Preferences certainly vary. I prefer meat and fish grilled, which I've
> > heard you say you don't like. I rarely prepare one-dish meals. I find
> > a meal more satisfying if it has at least three components. When I have
> > soup
> > for lunch, I almost always accompany it with a small piece of cheese and a
> > slice of bread. My go-to soups are vegetable soup and lentil soup, rarely
> > with any sort of meat or simple carbohydrate in them.
> >
> > That said, a week or two ago I made a Turkish lentil soup with bulgur;
> > it was wonderful. No bread on the side when I ate that one; it paired
> > well with diced cucumbers dressed with yogurt. I couldn't find online the
> > recipe that I used; this one is similar:
> >
> > <http://keeprecipes.com/recipe/howtocook/turkish-red-lentil-soup-sumac-0>
> >
> > Cindy Hamilton
>
> Lentils are not my favorite which is a good thing because they spike my
> blood sugar terribly.

Yes and we wouldn't want anything to happen to our hothouse orchid.

On Wednesday, December 17, 2014 11:28:34 AM UTC-5, Roy wrote:
> On Tuesday, December 16, 2014 6:46:44 PM UTC-7, Brooklyn1 wrote:
> > Roast center cut pork loin:
> > http://i62.tinypic.com/jrquxj.jpg
> > Rice n' black beans:
> > http://i57.tinypic.com/2uztgeb.jpg
> > DeeLish:
> > http://i62.tinypic.com/14syx3c.jpg
> > Burp!
>
> Good Lord...when are you going to smash that garish plate and use a plain one in your picture?

Hey!! I happen to LIKE that plate. I know I've asked for the pattern name and wouldn't mind owning one. ( Orchids figure in my 'day-cohr'. : ))