On 2015-08-31 23:25:03 +0000, jmcquown said:

> On 8/31/2015 7:07 PM, Dave Smith wrote:
>> On 2015-08-31 6:46 PM, dsi1 wrote:
>>
>>>
>>> I guess I'm not a herb kind of guy.
>>
>> Then we won't call you Herb ... or 'erb.
>
> Herbs are wonderful. I can't imagine cooking without them.

Same here. And with the diversity of flavors they represent I can't
imagine them being rejected as a group.

On Mon, 31 Aug 2015 18:47:58 -0700, gtr > wrote:

>On 2015-08-31 23:25:03 +0000, jmcquown said:
>
>> On 8/31/2015 7:07 PM, Dave Smith wrote:
>>> On 2015-08-31 6:46 PM, dsi1 wrote:
>>>
>>>>
>>>> I guess I'm not a herb kind of guy.
>>>
>>> Then we won't call you Herb ... or 'erb.
>>
>> Herbs are wonderful. I can't imagine cooking without them.
>
>Same here. And with the diversity of flavors they represent I can't
>imagine them being rejected as a group.

How can anyone dis pork and sage?!?

On 8/31/2015 6:47 PM, Sqwertz wrote:
> I was stuck at ".


Get lost, woman-stalker.

On 8/31/2015 7:14 PM, Brooklyn1 wrote:
> On Mon, 31 Aug 2015 11:12:46 -0500, Sqwertz >
> wrote:
>
>> On Sun, 30 Aug 2015 18:11:00 -0500, cshenk wrote:
>>
>>> Brooklyn1 wrote in rec.food.cooking:
>>>
>>>> Luscious & Thick pork chops tonight... and a great sale price, bought
>>>> three packs... gonna season and fry:
>>>> http://i58.tinypic.com/2q9jm6s.jpg
>>>
>>> Wow, 4.49/lb for pork loin?
>>
>> That's so people think they're getting a deal on the "sale" price.
>> Those aren't even "Thick Cut". They're "Not Thin Cut" or "Normal
>> Cut".
>
> They were a full 1" thick, I measured... what would a dwarf know...
> everything looks huge to a dwarf.
>
> I seasoned them with Penzys adobo and pan fried them and served them
> with real mashed spuds, got no complaints.
>
\|||/
(o o)
,---ooO--(_)--------.
| |
| Please don't |
|feed the Sqwerty & |
| Marty TROLLS! |
| |
`-------------ooO---'
|__|__|
|| ||
ooO Ooo

On 8/31/2015 9:41 PM, Sqwertz wrote:
> hold them up perpendicular to your dick

**** the HELL off, woman-stalker:

>> Omelet wrote:
>
>> He hates me 'cause I never slept with him...
>
> He hates himself because he is all he has to sleep with
> I don't know, sometimes he used to seem normal, then he went petty
> trough vindictive and now I just shun contact. I have enough crazies to
> deal with in my world without encouraging those who refuse to take their
> meds.

For the record, I never once even considered sleeping with you. And
you know that. You're the one who somehow got the idea that I was
going to move in with you - and you posted that to RFC just out of the
total blue.

After having met you twice at casual austin.food gatherings 2 or 3
years ago and not giving you any indication that there was any sort of
romantic interest in the least, you somehow twisted that into MY
MOVING IN WITH YOU?

That was just way too Psycho for me. I sat there at stared at the
screen for at least 15 minutes wondering, WTF? That was just way too
spooky. I've met weird, semi-psycho women before but you win, hands
down. Mapi of austin.general still holds the male title, but at least
he announced his psychosis right there lying on the floor of the bar
at B.D. Reilly's rather than romantically obsessing over me for 2
years.

Needless to say, you need to come to terms with what happened and why
your mind works that way and stop making up excuses for your fixation
and disappointment before we become the next Yoli and Michael. I'd
prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

And Jeremy, I was just tired of your decade of bullshit and visions of
grandeur about all these things you're "working on" or have not done
in the past. Even posting a call for meetings with imaginary people
about imaginary projects of yours at "the normal time and place", as
if you are somebody important with a life. I'm pretty sure you're
manic depressive mixed with habitual liar.

Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw

On 2015-09-01 02:01:18 +0000, Jeßus said:

> On Mon, 31 Aug 2015 18:47:58 -0700, gtr > wrote:
>
>> On 2015-08-31 23:25:03 +0000, jmcquown said:
>>
>>> On 8/31/2015 7:07 PM, Dave Smith wrote:
>>>> On 2015-08-31 6:46 PM, dsi1 wrote:
>>>>
>>>>>
>>>>> I guess I'm not a herb kind of guy.
>>>>
>>>> Then we won't call you Herb ... or 'erb.
>>>
>>> Herbs are wonderful. I can't imagine cooking without them.
>>
>> Same here. And with the diversity of flavors they represent I can't
>> imagine them being rejected as a group.
>
> How can anyone dis pork and sage?!?

It was part of pork sausage since the 1800's. It's CLASSIC!

On 8/31/2015 10:01 PM, Jeßus wrote:
> On Mon, 31 Aug 2015 18:47:58 -0700, gtr > wrote:
>
>> On 2015-08-31 23:25:03 +0000, jmcquown said:
>>
>>> On 8/31/2015 7:07 PM, Dave Smith wrote:
>>>> On 2015-08-31 6:46 PM, dsi1 wrote:
>>>>
>>>>>
>>>>> I guess I'm not a herb kind of guy.
>>>>
>>>> Then we won't call you Herb ... or 'erb.
>>>
>>> Herbs are wonderful. I can't imagine cooking without them.
>>
>> Same here. And with the diversity of flavors they represent I can't
>> imagine them being rejected as a group.
>
> How can anyone dis pork and sage?!?
>
So many herbs, so little thyme.

Jill

On 8/31/2015 10:34 PM, Sqwertz wrote:
> "the usual pork chop seasonings".
>
> =sw
**** the HELL off, woman-stalker:

>> Omelet wrote:
>
>> He hates me 'cause I never slept with him...
>
> He hates himself because he is all he has to sleep with
> I don't know, sometimes he used to seem normal, then he went petty
> trough vindictive and now I just shun contact. I have enough crazies to
> deal with in my world without encouraging those who refuse to take their
> meds.

For the record, I never once even considered sleeping with you. And
you know that. You're the one who somehow got the idea that I was
going to move in with you - and you posted that to RFC just out of the
total blue.

After having met you twice at casual austin.food gatherings 2 or 3
years ago and not giving you any indication that there was any sort of
romantic interest in the least, you somehow twisted that into MY
MOVING IN WITH YOU?

That was just way too Psycho for me. I sat there at stared at the
screen for at least 15 minutes wondering, WTF? That was just way too
spooky. I've met weird, semi-psycho women before but you win, hands
down. Mapi of austin.general still holds the male title, but at least
he announced his psychosis right there lying on the floor of the bar
at B.D. Reilly's rather than romantically obsessing over me for 2
years.

Needless to say, you need to come to terms with what happened and why
your mind works that way and stop making up excuses for your fixation
and disappointment before we become the next Yoli and Michael. I'd
prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

And Jeremy, I was just tired of your decade of bullshit and visions of
grandeur about all these things you're "working on" or have not done
in the past. Even posting a call for meetings with imaginary people
about imaginary projects of yours at "the normal time and place", as
if you are somebody important with a life. I'm pretty sure you're
manic depressive mixed with habitual liar.

Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw

On Tue, 01 Sep 2015 12:01:18 +1000, Jeßus > wrote:

>On Mon, 31 Aug 2015 18:47:58 -0700, gtr > wrote:
>
>>On 2015-08-31 23:25:03 +0000, jmcquown said:
>>
>>> On 8/31/2015 7:07 PM, Dave Smith wrote:
>>>> On 2015-08-31 6:46 PM, dsi1 wrote:
>>>>
>>>>>
>>>>> I guess I'm not a herb kind of guy.
>>>>
>>>> Then we won't call you Herb ... or 'erb.
>>>
>>> Herbs are wonderful. I can't imagine cooking without them.
>>
>>Same here. And with the diversity of flavors they represent I can't
>>imagine them being rejected as a group.
>
>How can anyone dis pork and sage?!?

I can, I HATE sage with anything, especially pork, for me traditional
breakfast sau'sage is TIAD.

On Monday, August 31, 2015 at 12:46:58 PM UTC-10, dsi1 wrote:
> On 8/31/2015 12:28 PM, gtr wrote:
> > On 2015-08-31 19:49:22 +0000, dsi1 said:
> >
> >> I had pork chops similar to those the other night. The chops were
> >> dredged in a mixture of flour, Korean red pepper powder, and the usual
> >> seasonings for pork chops. No herbs - I don't care for herbs.
> >
> > Really? Not on anything?
> >
> >> This was fried in a wok with a good amount of oil. High heat at first,
> >> flipped, and the heat was turned down. Flipped it several times.
> >> Finished it off at high heat. I cook these things fast - 10 minutes.
> >
> >
>
> I guess I'm not a herb kind of guy.

You guys cluck like old hens. I'm so not into sage, rosemary, and thyme. That's so 60s. What Asian cook uses French shite like that anyway? Nada.

Please continue to cluck away! It never fails to amuse me to see men carry on in such a shameless manner.

On Mon, 31 Aug 2015 23:34:27 -0500, Sqwertz >
wrote:

>On Tue, 01 Sep 2015 12:01:18 +1000, Jeßus wrote:
>
>> On Mon, 31 Aug 2015 18:47:58 -0700, gtr > wrote:
>>
>>>On 2015-08-31 23:25:03 +0000, jmcquown said:
>>>
>>>> On 8/31/2015 7:07 PM, Dave Smith wrote:
>>>>> On 2015-08-31 6:46 PM, dsi1 wrote:
>>>>>
>>>>>>
>>>>>> I guess I'm not a herb kind of guy.
>>>>>
>>>>> Then we won't call you Herb ... or 'erb.
>>>>
>>>> Herbs are wonderful. I can't imagine cooking without them.
>>>
>>>Same here. And with the diversity of flavors they represent I can't
>>>imagine them being rejected as a group.
>>
>> How can anyone dis pork and sage?!?
>
>That and rosemary are the herbs I thought of when he said he seasoned
>them with "the usual pork chop seasonings".

I hate rosemary/pinesol too. There are a few herbs I really detest; I
find tarragon repulsive (ruins perfectly good mustard), and I can't
eat cilantro, tastes like soap to me, any kind of mint disgusts me, I
refuse to use mint toothpaste/mouthwash... even a gal with perfect
breasts, her mint breath would repel me. I much prefer licorice or
cinnamon, Sen-Sen is a great breath freshener, and I buy Lavoris or
Listerine Cinnamon mouth wash. This week the Rite-Aid in town was all
out of Listerine Cinnamon, and they stopped carrying Lavoris more than
a year ago, so I figured I'd try Listerine Fresh Citrus flavor, it's
very good. Tom's of Maine makes two great flavored toothpastes;
Cinnamon-Clove and Fennel. I wish Choward's made a Violet flavored
toothpaste/mouthwash.
https://en.wikipedia.org/wiki/C._How...Violet_candies
http://www.chowardcompany.com/
https://en.wikipedia.org/wiki/Sen-Sen

On Mon, 31 Aug 2015 23:07:42 -0700, gtr > wrote:

>On 2015-09-01 02:01:18 +0000, Jeßus said:
>
>> On Mon, 31 Aug 2015 18:47:58 -0700, gtr > wrote:
>>
>>> On 2015-08-31 23:25:03 +0000, jmcquown said:
>>>
>>>> On 8/31/2015 7:07 PM, Dave Smith wrote:
>>>>> On 2015-08-31 6:46 PM, dsi1 wrote:
>>>>>
>>>>>>
>>>>>> I guess I'm not a herb kind of guy.
>>>>>
>>>>> Then we won't call you Herb ... or 'erb.
>>>>
>>>> Herbs are wonderful. I can't imagine cooking without them.
>>>
>>> Same here. And with the diversity of flavors they represent I can't
>>> imagine them being rejected as a group.
>>
>> How can anyone dis pork and sage?!?
>
>It was part of pork sausage since the 1800's. It's CLASSIC!

Only those awful tiny greasy breakfast sausage, thankfully... I've
walked out of restaurants because the joint stunk of sage... between
the stench of breakfast sausage and bacon cooking I no longer ever eat
breakfast out.

Brooklyn1 wrote:
> between the stench of breakfast sausage and bacon cooking I no longer ever eat
> breakfast out.

Wow, that's pretty sad.

Bacon is a GIFT from porky heaven!

And fresh sausage in a real casing is a treat.

On 9/2/2015 4:07 AM, tres piedras wrote:
> Brooklyn1 wrote:
>> between the stench of breakfast sausage and bacon cooking I no longer
>> ever eat
>> breakfast out.
>
> Wow, that's pretty sad.
Mmmm hmmm...

Ayup...

On 9/2/2015 4:04 AM, Brooklyn1 wrote:
> On Mon, 31 Aug 2015 23:07:42 -0700, gtr > wrote:
>
>> On 2015-09-01 02:01:18 +0000, Jeßus said:
>>
>>> On Mon, 31 Aug 2015 18:47:58 -0700, gtr > wrote:
>>>
>>>> On 2015-08-31 23:25:03 +0000, jmcquown said:
>>>>
>>>>> On 8/31/2015 7:07 PM, Dave Smith wrote:
>>>>>> On 2015-08-31 6:46 PM, dsi1 wrote:
>>>>>>
>>>>>>>
>>>>>>> I guess I'm not a herb kind of guy.
>>>>>>
>>>>>> Then we won't call you Herb ... or 'erb.
>>>>>
>>>>> Herbs are wonderful. I can't imagine cooking without them.
>>>>
>>>> Same here. And with the diversity of flavors they represent I can't
>>>> imagine them being rejected as a group.
>>>
>>> How can anyone dis pork and sage?!?
>>
>> It was part of pork sausage since the 1800's. It's CLASSIC!
>
> Only those awful tiny greasy breakfast sausage, thankfully... I've
> walked out of restaurants because the joint stunk of sage... between
> the stench of breakfast sausage and bacon cooking I no longer ever eat
> breakfast out.
>
Mmmm hmmm...

Ayup...

On 9/2/2015 3:58 AM, Brooklyn1 wrote:
>
> wrote:g/wiki/C._Howard%27s_Violet_candies
> http://www.chowardcompany.com/
> https://en.wikipedia.org/wiki/Sen-Sen
>
Mmmm hmmm...

Ayup...

On 9/2/2015 3:48 AM, dsi1 wrote:
> On Monday, August 31, 2015 at 12:46:58 PM UTC-10, dsi1 wrote:
>> On 8/31/2015 12:28 PM, gtr wrote:
>>> On 2015-08-31 19:49:22 +0000, dsi1 said:
>>>
>>>> I had pork chops similar to those the other night. The chops were
>>>> dredged in a mixture of flour, Korean red pepper powder, and the usual
>>>> seasonings for pork chops. No herbs - I don't care for herbs.
>>>
>>> Really? Not on anything?
>>>
>>>> This was fried in a wok with a good amount of oil. High heat at first,
>>>> flipped, and the heat was turned down. Flipped it several times.
>>>> Finished it off at high heat. I cook these things fast - 10 minutes.
>>>
>>>
>>
>> I guess I'm not a herb kind of guy.
>
> You guys cluck like old hens. I'm so not into sage, rosemary, and thyme. That's so 60s. What Asian cook uses French shite like that anyway? Nada.
>
> Please continue to cluck away! It never fails to amuse me to see men carry on in such a shameless manner.
>
Mmmm hmmm...

Ayup...

On 9/1/2015 3:23 AM, Moe DeLoughan wrote:
> On 8/31/2015 6:54 AM, Gary wrote:
>> Cindy Hamilton wrote:
>>>
>>> On Sunday, August 30, 2015 at 4:14:07 PM UTC-4, los Golondrinas wrote:
>>>> On 8/30/2015 1:17 PM, Brooklyn1 wrote:
>>>>> Luscious & ver and cook on low until done.
>>
>
> We make this with sliced raw potatoes (preferably reds) added to the
> pan. Cook until the soup mixed childhood.
>
Mmmm hmmm...

Ayup...

tres piedras wrote:
> On 9/2/2015 3:58 AM, Brooklyn1 wrote:
>>
>> wrote:g/wiki/C._Howard%27s_Violet_candies
>> http://www.chowardcompany.com/
>> https://en.wikipedia.org/wiki/Sen-Sen
>>
> Mmmm hmmm...
>
> Ayup...
>


Frog on then, insignificant one.

Every time you do I win!

LOL!

You dumb ****.

On Tuesday, September 1, 2015 at 1:48:31 PM UTC-4, dsi1 wrote:
> On Monday, August 31, 2015 at 12:46:58 PM UTC-10, dsi1 wrote:
> > On 8/31/2015 12:28 PM, gtr wrote:
> > > On 2015-08-31 19:49:22 +0000, dsi1 said:
> > >
> > >> I had pork chops similar to those the other night. The chops were
> > >> dredged in a mixture of flour, Korean red pepper powder, and the usual
> > >> seasonings for pork chops. No herbs - I don't care for herbs.
> > >
> > > Really? Not on anything?
> > >
> > >> This was fried in a wok with a good amount of oil. High heat at first,
> > >> flipped, and the heat was turned down. Flipped it several times.
> > >> Finished it off at high heat. I cook these things fast - 10 minutes.
> > >
> > >
> >
> > I guess I'm not a herb kind of guy.
>
> You guys cluck like old hens. I'm so not into sage, rosemary, and thyme. That's so 60s. What Asian cook uses French shite like that anyway? Nada.

Seems foolish to discard tasty flavoring agents because they're
"so 60s". I like 'em all--European flavor profiles sometimes,
Asian profiles other times.

I'm sorry, I've lost track. Did you ever say what "the usual seasonings
for pork chops" are, for you? I'm hoping garlic was in there
someplace.

Cindy Hamilton

On 9/1/2015 3:22 AM, wrote:
> On Sunday, August 30, 2015 at 5:31:50 PM UTC-5, Dave Smith wrote:
>>
>>>
>>>> http://i58.tinypic.com/2q9jm6s.jpg
>>>>
>>> I'd stuff them.
>>>
>> I wouldn't stuff them. I would season them with salt and pepper and
>> grill them on the BBQ. Grilled pork chops can be really good.
>>
>>
> I'd grill them, too. Thick grilled pork chops are fabulous!
>

Mmmm hmmm...

Ayup...

On 9/1/2015 10:30 AM, Bruce wrote:
> On Tue, 01 Sep 2015 07:44:32 +1000, Jeßus > wrote:
>
>> On Mon, 31 Aug 2015 09:49:22 -1000, dsi1 > wrote:
>>
>>> On 8/30/2015 9:17 AM, Brooklyn1 wrote:
>>>> Luscious & Thick pork chops tonight... and a great sale price, bought
>>>> three packs... gonna season and fry:
>>>> http://i58.tinypic.com/2q9jm6s.jpg
>>>>
>>>
>>> I had pork chops similar to those the other night. The chops were
>>> dredged in a mixture of flour, Korean red pepper powder, and the usual
>>> seasonings for pork chops. No herbs - I don't care for herbs. This was
>>> fried in a wok with a good amount of oil. High heat at first, flipped,
>>> and the heat was turned down. Flipped it several times. Finished it off
>>> at high heat. I cook these things fast - 10 minutes.
>>
>> Pork chops... in a wok?
>> 10 minutes isn't what I would call fast.
>
> He doesn't cook on gas, so he can't wok like Asians wok.
>
Mmmm hmmm...

Ayup...

On 9/2/2015 3:20 AM, Brooklyn1 wrote:
> On Tue, 01 Sep 2015 12:01:18 +1000, Jeßus > wrote:
>
>> On Mon, 31 Aug 2015 18:47:58 -0700, gtr > wrote:
>>
>>> On 2015-08-31 23:25:03 +0000, jmcquown said:
>>>
>>>> On 8/31/2015 7:07 PM, Dave Smith wrote:
>>>>> On 2015-08-31 6:46 PM, dsi1 wrote:
>>>>>
>>>>>>
>>>>>> I guess I'm not a herb kind of guy.
>>>>>
>>>>> Then we won't call you Herb ... or 'erb.
>>>>
>>>> Herbs are wonderful. I can't imagine cooking without them.
>>>
>>> Same here. And with the diversity of flavors they represent I can't
>>> imagine them being rejected as a group.
>>
>> How can anyone dis pork and sage?!?
>
> I can, I LOVE sage with anything, especially pork, for me traditional
> breakfast sau'sage is TO DIE FOR.
>
Mmmm hmmm...

Ayup...

On 8/31/2015 5:17 AM, Brooklyn1 wrote:
> Luscious & Thick pork chops tonight... and a great sale price, bought
> three packs... gonna season and fry:
> http://i58.tinypic.com/2w9jm6s.jpg
>
Mmmm hmmm...

Ayup...

On Tuesday, September 1, 2015 at 8:49:33 AM UTC-10, Cindy Hamilton wrote:
> On Tuesday, September 1, 2015 at 1:48:31 PM UTC-4, dsi1 wrote:
> > On Monday, August 31, 2015 at 12:46:58 PM UTC-10, dsi1 wrote:
> > > On 8/31/2015 12:28 PM, gtr wrote:
> > > > On 2015-08-31 19:49:22 +0000, dsi1 said:
> > > >
> > > >> I had pork chops similar to those the other night. The chops were
> > > >> dredged in a mixture of flour, Korean red pepper powder, and the usual
> > > >> seasonings for pork chops. No herbs - I don't care for herbs.
> > > >
> > > > Really? Not on anything?
> > > >
> > > >> This was fried in a wok with a good amount of oil. High heat at first,
> > > >> flipped, and the heat was turned down. Flipped it several times.
> > > >> Finished it off at high heat. I cook these things fast - 10 minutes.
> > > >
> > > >
> > >
> > > I guess I'm not a herb kind of guy.
> >
> > You guys cluck like old hens. I'm so not into sage, rosemary, and thyme.. That's so 60s. What Asian cook uses French shite like that anyway? Nada.
>
> Seems foolish to discard tasty flavoring agents because they're
> "so 60s". I like 'em all--European flavor profiles sometimes,
> Asian profiles other times.
>
> I'm sorry, I've lost track. Did you ever say what "the usual seasonings
> for pork chops" are, for you? I'm hoping garlic was in there
> someplace.
>
> Cindy Hamilton

All cooks worth their salt will have an idea of how they want their pork chops to come out. I say vague stuff like "usual seasonings" because I'm not into telling people how things should taste. I did put some sugar and cumin in the flour but no garlic because I can't find my dang garlic powder. I'd put some mustard in there but I couldn't find my can of S&B hot mustard. This dang place is going to pot! No matter, adding stuff out of habit is a bad habit - unless you're looking to cook something boring.

On 8/31/2015 10:55 PM, sf wrote:


DEAR FAT ASS

good morning fat ass
how will your day go?
will you be stared at like an enourmous blob?
or be taunted and teased all day long?

people say you can't do anything
you cant do this or that
but you will sure show them
when your fat ass is in control

it is all your fault fat ass
you live to eat and dont eat to live
well look at that fat ass
a greasy cheese burger streaming down your lips and chin

you are a worthless excuse for a human
no one wants to see fat
lock yourself inside your room
until your thin and flat



you would rather some one say
**** her anorexic ass
than **** you
you fat fat ass


words hurt as much as the weight
they will be with you forever
that extra baggage you can change
show them you can do something

No one wants to see a fat girl cry
tears of grease and blubber
you will no longer be the funny fat girl
you will be just as cool as any other

slide your finger down your throat
when you dream of grease and junk
the calories will fade away
down the toilet with one flush

dont eat today
you will prove them right
that is something
you just can't do

show them they dont
have control over everything
your weight
is something you do

Loose it all fat ass
I want to see coller bones
and down right thin

dont cry when you become dizzy
just know that it will help you in the end

You can feel good about yourself fat ass
you just have to learn control
your punishment is a life full of pain
and tears of grease and fried stuff

thin is the way you have always wanted to be
well you have a long journey to get there
but change your life
you **** of blubber

run run fat ass
let that fat ass shake
no one wants to see that shit
better run in your back yard instead

skinny
be thin
fat ass
be fat
when weighing out your options
which do you like better than fat?


its not lie fat ass
you have let yourself go
its time to buckle down
and crack those calories away


when it is all said and done
you will be worthy
you will feel alive again
see thin is the way to be

and you are just a fat ass with no control again.

On 9/2/2015 5:23 AM, dsi1 wrote:
> On Tuesday, September 1, 2015 at 8:49:33 AM UTC-10, Cindy Hamilton wrote:
>> On Tuesday, September 1, 2015 at 1:48:31 PM UTC-4, dsi1 wrote:
>>> On Monday, August 31, 2015 at 12:46:58 PM UTC-10, dsi1 wrote:
>>>> On 8/31/2015 12:28 PM, gtr wrote:
>>>>> On 2015-08-31 19:49:22 +0000, dsi1 said:
>>>>>
>>>>>> I had pork chops similar to those the other night. The chops were
>>>>>> dredged in a mixture of flour, Korean red pepper powder, and the usual
>>>>>> seasonings for pork chops. No herbs - I don't care for herbs.
>>>>>
>>>>> Really? Not on anything?
>>>>>
>>>>>> This was fried in a wok with a good amount of oil. High heat at first,
>>>>>> flipped, and the heat was turned down. Flipped it several times.
>>>>>> Finished it off at high heat. I cook these things fast - 10 minutes.
>>>>>
>>>>>
>>>>
>>>> I guess I'm not a herb kind of guy.
>>>
>>> You guys cluck like old hens. I'm so not into sage, rosemary, and thyme. That's so 60s. What Asian cook uses French shite like that anyway? Nada.
>>
>> Seems foolish to discard tasty flavoring agents because they're
>> "so 60s". I like 'em all--European flavor profiles sometimes,
>> Asian profiles other times.
>>
>> I'm sorry, I've lost track. Did you ever say what "the usual seasonings
>> for pork chops" are, for you? I'm hoping garlic was in there
>> someplace.
>>
>> Cindy Hamilton
>
> All cooks worth their salt will have an idea of how they want their pork chops to come out. I say vague stuff like "usual seasonings" because I'm not into telling people how things should taste. I did put some sugar and cumin in the flour but no garlic because I can't find my dang garlic powder. I'd put some mustard in there but I couldn't find my can of S&B hot mustard. This dang place is going to pot! No matter, adding stuff out of habit is a bad habit - unless you're looking to cook something boring.
>
Mmmm hmmm...

Ayup...

On 9/2/2015 4:49 AM, Cindy Hamilton wrote:
> On Tuesday, September 1, 2015 at 1:48:31 PM UTC-4, dsi1 wrote:
>> On Monday, August 31, 2015 at 12:46:58 PM UTC-10, dsi1 wrote:
>>> On 8/31/2015 12:28 PM, gtr wrote:
>>>> On 2015-08-31 19:49:22 +0000, dsi1 said:
>>>>
>>>>> I had pork chops similar to those the other night. The chops were
>>>>> dredged in a mixture of flour, Korean red pepper powder, and the usual
>>>>> seasonings for pork chops. No herbs - I don't care for herbs.
>>>>
>>>> Really? Not on anything?
>>>>
>>>>> This was fried in a wok with a good amount of oil. High heat at first,
>>>>> flipped, and the heat was turned down. Flipped it several times.
>>>>> Finished it off at high heat. I cook these things fast - 10 minutes.
>>>>
>>>>
>>>
>>> I guess I'm not a herb kind of guy.
>>
>> You guys cluck like old hens. I'm so not into sage, rosemary, and thyme. That's so 60s. What Asian cook uses French shite like that anyway? Nada.
>
> Seems foolish to discard tasty flavoring agents because they're
> "so 60s". I like 'em all--European flavor profiles sometimes,
> Asian profiles other times.
>
> I'm sorry, I've lost track. Did you ever say what "the usual seasonings
> for pork chops" are, for you? I'm hoping garlic was in there
> someplace.
>
> Cindy Hamilton
>
>
>
Mmmm hmmm...

Ayup...

On 2015-09-01 17:48:27 +0000, dsi1 said:

>> I guess I'm not a herb kind of guy.
>
> You guys cluck like old hens. I'm so not into sage, rosemary, and
> thyme. That's so 60s.

Yeah--and salt--that's so 1000 BC. I'm always struck curious by
associating flavors with passe fads. Certainly thinks that were
unavailable before become available, and everyone gets excited. But
then, apparently, it's "last season's" offering and has that element
that has kept America rootless: Out of style.

> What Asian cook uses French shite like that anyway? Nada.

Don't you know many Asian cooks? Or do you mean, if they don't use it
in kimchee or sushi, it can be discarded.

> Please continue to cluck away! It never fails to amuse me to see men
> carry on in such a shameless manner.

On no! No!! Don't bolster your view by calling my masculinity into
question! That's always a trump card after which all continued
discussion is in vain!!

On 2015-09-01 18:49:29 +0000, Cindy Hamilton said:

> On Tuesday, September 1, 2015 at 1:48:31 PM UTC-4, dsi1 wrote:
>> On Monday, August 31, 2015 at 12:46:58 PM UTC-10, dsi1 wrote:
>>> On 8/31/2015 12:28 PM, gtr wrote:
>>>> On 2015-08-31 19:49:22 +0000, dsi1 said:
>>>>
>>>>> I had pork chops similar to those the other night. The chops were
>>>>> dredged in a mixture of flour, Korean red pepper powder, and the usual
>>>>> seasonings for pork chops. No herbs - I don't care for herbs.
>>>>
>>>> Really? Not on anything?
>>>>
>>>>> This was fried in a wok with a good amount of oil. High heat at first,
>>>>> flipped, and the heat was turned down. Flipped it several times.
>>>>> Finished it off at high heat. I cook these things fast - 10 minutes.
>>>>
>>>>
>>>
>>> I guess I'm not a herb kind of guy.
>>
>> You guys cluck like old hens. I'm so not into sage, rosemary, and
>> thyme. That's so 60s. What Asian cook uses French shite like that
>> anyway? Nada.
>
> Seems foolish to discard tasty flavoring agents because they're
> "so 60s". I like 'em all--European flavor profiles sometimes,
> Asian profiles other times.
>
> I'm sorry, I've lost track. Did you ever say what "the usual seasonings
> for pork chops" are, for you? I'm hoping garlic was in there
> someplace.

Garlic is so 1920's!

On Tuesday, September 1, 2015 at 3:23:55 PM UTC-4, dsi1 wrote:
> On Tuesday, September 1, 2015 at 8:49:33 AM UTC-10, Cindy Hamilton wrote:
> > On Tuesday, September 1, 2015 at 1:48:31 PM UTC-4, dsi1 wrote:
> > > On Monday, August 31, 2015 at 12:46:58 PM UTC-10, dsi1 wrote:
> > > > On 8/31/2015 12:28 PM, gtr wrote:
> > > > > On 2015-08-31 19:49:22 +0000, dsi1 said:
> > > > >
> > > > >> I had pork chops similar to those the other night. The chops were
> > > > >> dredged in a mixture of flour, Korean red pepper powder, and the usual
> > > > >> seasonings for pork chops. No herbs - I don't care for herbs.
> > > > >
> > > > > Really? Not on anything?
> > > > >
> > > > >> This was fried in a wok with a good amount of oil. High heat at first,
> > > > >> flipped, and the heat was turned down. Flipped it several times.
> > > > >> Finished it off at high heat. I cook these things fast - 10 minutes.
> > > > >
> > > > >
> > > >
> > > > I guess I'm not a herb kind of guy.
> > >
> > > You guys cluck like old hens. I'm so not into sage, rosemary, and thyme. That's so 60s. What Asian cook uses French shite like that anyway? Nada..
> >
> > Seems foolish to discard tasty flavoring agents because they're
> > "so 60s". I like 'em all--European flavor profiles sometimes,
> > Asian profiles other times.
> >
> > I'm sorry, I've lost track. Did you ever say what "the usual seasonings
> > for pork chops" are, for you? I'm hoping garlic was in there
> > someplace.
> >
> > Cindy Hamilton
>
> All cooks worth their salt will have an idea of how they want their pork chops to come out. I say vague stuff like "usual seasonings" because I'm not into telling people how things should taste. I did put some sugar and cumin in the flour but no garlic because I can't find my dang garlic powder. I'd put some mustard in there but I couldn't find my can of S&B hot mustard. This dang place is going to pot! No matter, adding stuff out of habit is a bad habit - unless you're looking to cook something boring.

Oh, ok. I was just hoping to learn something new to do with pork.
Cumin and mustard, eh? Maybe I'll try that next time. I've got
Korean red pepper flakes.

But what I'm really jonesing for is gochujang. I should check the
back of the fridge; I think I've got a tub of it there.

Cindy Hamilton

On Tuesday, September 1, 2015 at 10:25:46 AM UTC-10, Cindy Hamilton wrote:
> On Tuesday, September 1, 2015 at 3:23:55 PM UTC-4, dsi1 wrote:
> > On Tuesday, September 1, 2015 at 8:49:33 AM UTC-10, Cindy Hamilton wrote:
> > > On Tuesday, September 1, 2015 at 1:48:31 PM UTC-4, dsi1 wrote:
> > > > On Monday, August 31, 2015 at 12:46:58 PM UTC-10, dsi1 wrote:
> > > > > On 8/31/2015 12:28 PM, gtr wrote:
> > > > > > On 2015-08-31 19:49:22 +0000, dsi1 said:
> > > > > >
> > > > > >> I had pork chops similar to those the other night. The chops were
> > > > > >> dredged in a mixture of flour, Korean red pepper powder, and the usual
> > > > > >> seasonings for pork chops. No herbs - I don't care for herbs.
> > > > > >
> > > > > > Really? Not on anything?
> > > > > >
> > > > > >> This was fried in a wok with a good amount of oil. High heat at first,
> > > > > >> flipped, and the heat was turned down. Flipped it several times.
> > > > > >> Finished it off at high heat. I cook these things fast - 10 minutes.
> > > > > >
> > > > > >
> > > > >
> > > > > I guess I'm not a herb kind of guy.
> > > >
> > > > You guys cluck like old hens. I'm so not into sage, rosemary, and thyme. That's so 60s. What Asian cook uses French shite like that anyway? Nada.
> > >
> > > Seems foolish to discard tasty flavoring agents because they're
> > > "so 60s". I like 'em all--European flavor profiles sometimes,
> > > Asian profiles other times.
> > >
> > > I'm sorry, I've lost track. Did you ever say what "the usual seasonings
> > > for pork chops" are, for you? I'm hoping garlic was in there
> > > someplace.
> > >
> > > Cindy Hamilton
> >
> > All cooks worth their salt will have an idea of how they want their pork chops to come out. I say vague stuff like "usual seasonings" because I'm not into telling people how things should taste. I did put some sugar and cumin in the flour but no garlic because I can't find my dang garlic powder. I'd put some mustard in there but I couldn't find my can of S&B hot mustard. This dang place is going to pot! No matter, adding stuff out of habit is a bad habit - unless you're looking to cook something boring.
>
> Oh, ok. I was just hoping to learn something new to do with pork.
> Cumin and mustard, eh? Maybe I'll try that next time. I've got
> Korean red pepper flakes.
>
> But what I'm really jonesing for is gochujang. I should check the
> back of the fridge; I think I've got a tub of it there.
>
> Cindy Hamilton

A pork loin cubed and stir fried with gochujang would be pretty tasty. I'll have to try that.

Last night I had a pizza. The dough was mixed in a baggie with some Korean pepper. I just left the bag on the counter for a couple of days till it was nice and ripe. Oddly enough, the crust sorta looked and tasted like whole wheat. Gochujang would have been good on the pizza. I'd mix it up with ketchup or tomato sauce. Last night's pizza was topped with chopped garlic and oil and the usual pizza ingredients. No tomato sauce!

I made one with Portuguese sausage (linguisa) and mango. I sprinkled some Korean pepper on the top to make it look pretty. A pizza with gochujang, linguisa, and mango would be da bomb. I'm gonna have to make one of those.

dsi1 wrote:
> A pizza with gochujang, linguisa, and mango would be da bomb. I'm gonna have to make one of those.

Oh heck YES!!!!

On Tuesday, September 1, 2015 at 10:24:50 AM UTC-10, gtr wrote:
> On 2015-09-01 17:48:27 +0000, dsi1 said:
>
> >> I guess I'm not a herb kind of guy.
> >
> > You guys cluck like old hens. I'm so not into sage, rosemary, and
> > thyme. That's so 60s.
>
> Yeah--and salt--that's so 1000 BC. I'm always struck curious by
> associating flavors with passe fads. Certainly thinks that were
> unavailable before become available, and everyone gets excited. But
> then, apparently, it's "last season's" offering and has that element
> that has kept America rootless: Out of style.
>
> > What Asian cook uses French shite like that anyway? Nada.
>
> Don't you know many Asian cooks? Or do you mean, if they don't use it
> in kimchee or sushi, it can be discarded.
>
> > Please continue to cluck away! It never fails to amuse me to see men
> > carry on in such a shameless manner.
>
> On no! No!! Don't bolster your view by calling my masculinity into
> question! That's always a trump card after which all continued
> discussion is in vain!!

Don't be afraid to be what you really are. I highly encourage shameless behavior in others. This place just wouldn't be as fun otherwise. You know it. I know it.

dsi1 wrote:
>>> Please continue to cluck away! It never fails to amuse me to see men
>>> > >carry on in such a shameless manner.
>> >
>> >On no! No!! Don't bolster your view by calling my masculinity into
>> >question! That's always a trump card after which all continued
>> >discussion is in vain!!
> Don't be afraid to be what you really are. I highly encourage shameless behavior in others. This place just wouldn't
> be as fun otherwise. You know it. I know it.

Lol.

pwnd

On 2015-09-01 20:25:43 +0000, Cindy Hamilton said:

> Oh, ok. I was just hoping to learn something new to do with pork.
> Cumin and mustard, eh? Maybe I'll try that next time. I've got
> Korean red pepper flakes.

Sounds interesting. I love both cumin and mustard too much; it might
work well for me. Particularly with some THYME! ;-)

On Tuesday, September 1, 2015 at 11:42:55 AM UTC-10, tres piedras wrote:
> dsi1 wrote:
> > A pizza with gochujang, linguisa, and mango would be da bomb. I'm gonna have to make one of those.
>
> Oh heck YES!!!!

I recommend that you use mangoes on the slightly green side.

dsi1 wrote:
> On Tuesday, September 1, 2015 at 11:42:55 AM UTC-10, tres piedras wrote:
>> dsi1 wrote:
>>> A pizza with gochujang, linguisa, and mango would be da bomb. I'm gonna have to make one of those.
>>
>> Oh heck YES!!!!
>
> I recommend that you use mangoes on the slightly green side.
>

A good tip, let the oven finish the ripening.

I bet Papaya would be tasty also.

On Tuesday, September 1, 2015 at 12:20:15 PM UTC-5, Brooklyn1 wrote:
>
> On Tue, 01 Sep 2015 12:01:18 +1000, Jeßus > wrote:
>
> >How can anyone dis pork and sage?!?
>
> I can, I HATE sage with anything, especially pork, for me traditional
> breakfast sau'sage is TIAD.
>
>
I don't hate sage but I do find most people are far too
heavy handed with it. When too much is added it produces
a musty taste to me. Blech.

On Tuesday, September 1, 2015 at 1:08:58 PM UTC-5, tres piedras wrote:
>
> Brooklyn1 wrote:
> > between the stench of breakfast sausage and bacon cooking I no longer ever eat
> > breakfast out.
>
> Wow, that's pretty sad.
>
> Bacon is a GIFT from porky heaven!
>
Agree!
>
> And fresh sausage in a real casing is a treat.
>
Can I have a sausage patty, please? When you say
sausage in a pork casing I take it you mean breakfast
links? No thank you, those are monkey peters.