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iDinner Tonight
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iDinner Tonight
On Sunday, June 10, 2018 at 6:38:32 PM UTC-5, Sheldon wrote:
> > Luscious pork chops with ziti rigotti and homemade sauce: > https://postimg.cc/image/wrqx6p1xn/ > > I'll take the pork chops and you can keep the ziti rigotti. |
iDinner Tonight
On Sun, 10 Jun 2018 17:49:41 -0700 (PDT), "
<itsjoannotjoann wrote: > June 10, 2018 penmsrt wrote: >> >> Luscious pork chops with ziti rigotti and homemade sauce: >> https://postimg.cc/image/wrqx6p1xn/ >> >I'll take the pork chops and you can keep the ziti rigotti. No luscious sauce either? |
iDinner Tonight
On Mon, 11 Jun 2018 21:11:39 +1000, Bruce >
wrote: >On Mon, 11 Jun 2018 07:04:33 -0400, wrote: > >>On Sun, 10 Jun 2018 17:49:41 -0700 (PDT), " >><itsjoannotjoann wrote: >>> June 10, 2018 penmsrt wrote: >>>> >>>> Luscious pork chops with ziti rigotti and homemade sauce: >>>> https://postimg.cc/image/wrqx6p1xn/ >>>> >>>I'll take the pork chops and you can keep the ziti rigotti. >> >>No luscious sauce either? > >You cook 50s food. Even Anglos are over that. Those pork chops were fresh, never frozen. |
iDinner Tonight
On Monday, June 11, 2018 at 6:04:37 AM UTC-5, Sheldon wrote:
> > On Sun, 10 Jun 2018 17:49:41 -0700 (PDT), " > <itsjoannotjoann wrote: > > June 10, 2018 penmsrt wrote: > >> > >> Luscious pork chops with ziti rigotti and homemade sauce: > >> https://postimg.cc/image/wrqx6p1xn/ > >> > >I'll take the pork chops and you can keep the ziti rigotti. > > No luscious sauce either? > > Naw, just give me the pork chops. Well, maybe a spoonful of sauce. |
iDinner Tonight
On Mon, 11 Jun 2018 06:31:42 -0700 (PDT), "
> wrote: >On Monday, June 11, 2018 at 6:04:37 AM UTC-5, Sheldon wrote: >> >> On Sun, 10 Jun 2018 17:49:41 -0700 (PDT), " >> <itsjoannotjoann wrote: >> > June 10, 2018 penmsrt wrote: >> >> >> >> Luscious pork chops with ziti rigotti and homemade sauce: >> >> https://postimg.cc/image/wrqx6p1xn/ >> >> >> >I'll take the pork chops and you can keep the ziti rigotti. >> >> No luscious sauce either? >> >> >Naw, just give me the pork chops. Well, maybe a spoonful of sauce. Are you allergic to pasta? If on a diet pork chops contain many more calories than pasta. Can't be you don't like pasta, if so to me you are a first. |
iDinner Tonight
On Monday, June 11, 2018 at 9:52:32 AM UTC-4, Sheldon wrote:
> On Mon, 11 Jun 2018 06:31:42 -0700 (PDT), " > > wrote: > > >On Monday, June 11, 2018 at 6:04:37 AM UTC-5, Sheldon wrote: > >> > >> On Sun, 10 Jun 2018 17:49:41 -0700 (PDT), " > >> <itsjoannotjoann wrote: > >> > June 10, 2018 penmsrt wrote: > >> >> > >> >> Luscious pork chops with ziti rigotti and homemade sauce: > >> >> https://postimg.cc/image/wrqx6p1xn/ > >> >> > >> >I'll take the pork chops and you can keep the ziti rigotti. > >> > >> No luscious sauce either? > >> > >> > >Naw, just give me the pork chops. Well, maybe a spoonful of sauce. > > Are you allergic to pasta? If on a diet pork chops contain many more > calories than pasta. Pasta is empty calories. At least the calories in pork chops are useful. Cindy Hamilton |
iDinner Tonight
writes:
>On Mon, 11 Jun 2018 21:11:39 +1000, Bruce > >wrote: > >>On Mon, 11 Jun 2018 07:04:33 -0400, wrote: >> >>>On Sun, 10 Jun 2018 17:49:41 -0700 (PDT), " >>><itsjoannotjoann wrote: >>>> June 10, 2018 penmsrt wrote: >>>>> >>>>> Luscious pork chops with ziti rigotti and homemade sauce: >>>>> https://postimg.cc/image/wrqx6p1xn/ >>>>> >>>>I'll take the pork chops and you can keep the ziti rigotti. >>> >>>No luscious sauce either? >> >>You cook 50s food. Even Anglos are over that. > >Those pork chops were fresh, never frozen. I'm pretty sure they had fresh pork chops in the '50s |
iDinner Tonight
On Monday, June 11, 2018 at 8:52:32 AM UTC-5, Sheldon wrote:
> > On Mon, 11 Jun 2018 06:31:42 -0700 (PDT), " > > wrote: > > >Naw, just give me the pork chops. Well, maybe a spoonful of sauce. > > Are you allergic to pasta? If on a diet pork chops contain many more > calories than pasta. Can't be you don't like pasta, if so to me you > are a first. > > No, I love pasta just not those huge size varieties of pasta. Rigatoni and lasagna just induce the gag reflex. |
iDinner Tonight
wrote:
> > On Mon, 11 Jun 2018 21:11:39 +1000, Bruce > > wrote: > > >On Mon, 11 Jun 2018 07:04:33 -0400, wrote: > > > >>On Sun, 10 Jun 2018 17:49:41 -0700 (PDT), " > >><itsjoannotjoann wrote: > >>> June 10, 2018 penmsrt wrote: > >>>> > >>>> Luscious pork chops with ziti rigotti and homemade sauce: > >>>> https://postimg.cc/image/wrqx6p1xn/ > >>>> > >>>I'll take the pork chops and you can keep the ziti rigotti. > >> > >>No luscious sauce either? > > > >You cook 50s food. Even Anglos are over that. > > Those pork chops were fresh, never frozen. So you ruined fresh chops with that crappy red sauce. |
iDinner Tonight
wrote:
> > On Sun, 10 Jun 2018 17:49:41 -0700 (PDT), " > <itsjoannotjoann wrote: > > June 10, 2018 penmsrt wrote: > >> > >> Luscious pork chops with ziti rigotti and homemade sauce: > >> https://postimg.cc/image/wrqx6p1xn/ > >> > >I'll take the pork chops and you can keep the ziti rigotti. > > No luscious sauce either? Personally, I certainly would NOT have put that spaghetti sauce (homemade or not) on a good pork chop. Total TIAD! |
iDinner Tonight
Gary wrote:
> wrote: >> >> On Sun, 10 Jun 2018 17:49:41 -0700 (PDT), " >> <itsjoannotjoann wrote: >>> June 10, 2018 penmsrt wrote: >>>> >>>> Luscious pork chops with ziti rigotti and homemade sauce: >>>> https://postimg.cc/image/wrqx6p1xn/ >>>> >>> I'll take the pork chops and you can keep the ziti rigotti. >> >> No luscious sauce either? > > Personally, I certainly would NOT have put that spaghetti sauce > (homemade or not) on a good pork chop. Total TIAD! > There's no accounting for Popeye's preferences. |
iDinner Tonight
> wrote in message ... > > Luscious pork chops with ziti rigotti and homemade sauce: > https://postimg.cc/image/wrqx6p1xn/ Pork chops here too, with brown Jasmine rice and stir fry veg. |
iDinner Tonight
On Sunday, June 10, 2018 at 1:38:32 PM UTC-10, Sheldon wrote:
> Luscious pork chops with ziti rigotti and homemade sauce: > https://postimg.cc/image/wrqx6p1xn/ I had a rib steak. https://www.amazon.com/photos/share/...KEX2ItY1SWnHrI |
iDinner Tonight
"dsi1" > wrote in message
... > On Sunday, June 10, 2018 at 1:38:32 PM UTC-10, Sheldon wrote: >> Luscious pork chops with ziti rigotti and homemade sauce: >> https://postimg.cc/image/wrqx6p1xn/ > > I had a rib steak. > > https://www.amazon.com/photos/share/...KEX2ItY1SWnHrI Looks good, and cooked to the doneness I like. Cheri |
iDinner Tonight
On Tue, 12 Jun 2018 04:07:06 -0700 (PDT), dsi1 >
wrote: >On Sunday, June 10, 2018 at 1:38:32 PM UTC-10, Sheldon wrote: >> Luscious pork chops with ziti rigotti and homemade sauce: >> https://postimg.cc/image/wrqx6p1xn/ > >I had a rib steak. > >https://www.amazon.com/photos/share/...KEX2ItY1SWnHrI Looks nicely cooked, just the doneness I prefer, but why did you cut it all up in advance? I would have cut a steak as I'm eating it so it stays hot and the juices don't all run out. I serve steak on a wooden board (trencher), wood wont draw the heat out and won't dull your steak knives. I hope you don't use serrated steak knives like they serve at most steak houses, they don't slice, they tear the meat. I have a set of steak knives with a sharp scalloped edge like a quality bread knife... excellent for slicing ripe tomatoes too. My steak knives look like they put a handle on a Cusinart food processor blade, made by Sabatier. I'm sure I posted pictures of these steak knives but I don't feel like searching. |
iDinner Tonight
Gary wrote:
>> wrote: >>> >>> On Sun, 10 Jun 2018 17:49:41 -0700 (PDT), " >>> <itsjoannotjoann wrote: >>>> June 10, 2018 penmsrt wrote: >>>>> >>>>> Luscious pork chops with ziti rigotti and homemade sauce: >>>>> https://postimg.cc/image/wrqx6p1xn/ >>>>> >>>> I'll take the pork chops and you can keep the ziti rigotti. >>> >>> No luscious sauce either? >> >> Personally, I certainly would NOT have put that spaghetti sauce >> (homemade or not) on a good pork chop. Total TIAD! First off that sauce was made by browning and braising a whole lot of shoulder pork chops, a twelve quart potful, portioned in quart containers and frozen... the meat frozen seperately and the bones tossed. But these are center cut rib chops, seared and then braised in that sauce until practically falling off the bone, unctiously delish. I have the leftovers for tonight's dinner. Pork chops are relatively inexpensive and chops browned and braised in homemade sauce are the furthest from TIAD as it gets. And family packs of shoulder chops go on sale often, about $1.39/lb, and after braising to make the sauce that meat is like the best pork ever, much better than that TIAD stringy pulled pork all douched in sickly sweet bbq sauce that gives rebels orgasms. I've tried a few brands of jarred pasta sauce, all AWFUL... And this week Tops Market is having a big meat sale, about 20 different cuts of beef and pork BOGO. TopsMarket.com "BUY ONE GET ONE FREE SALE! MIX OR MATCH! OVER 20 CUTS TO CHOOSE FROM! Tops Premium All Natural Pork Tops Pork Chop Sale Boneless Pork Loin, Roasts, Country Style Ribs Buy One, Get One FREE Save with your TOPS BonusPlus" I only bought pork as I have plenty of beef roasts in my freezer, and they have this same meat sale a few times a year. I spotted two nice boneless beef chuck steaks, put them in my cart and then remembered the last time I ground them for burgers that were too fatty, put those steaks back. Tops carries the best pork, chops are nicely marbled. |
iDinner Tonight
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iDinner Tonight
On Tuesday, June 12, 2018 at 3:11:06 AM UTC-10, Sheldon wrote:
> > Looks nicely cooked, just the doneness I prefer, but why did you cut > it all up in advance? I would have cut a steak as I'm eating it so it > stays hot and the juices don't all run out. I serve steak on a wooden > board (trencher), wood wont draw the heat out and won't dull your > steak knives. I hope you don't use serrated steak knives like they > serve at most steak houses, they don't slice, they tear the meat. I > have a set of steak knives with a sharp scalloped edge like a quality > bread knife... excellent for slicing ripe tomatoes too. My steak > knives look like they put a handle on a Cusinart food processor blade, > made by Sabatier. I'm sure I posted pictures of these steak knives > but I don't feel like searching. American style is to serve a steak whole. Cutting up a steak would be Japan style. Here's the steak as served by Morimoto Asia. We took my daddy there on his birthday. https://www.amazon.com/photos/share/...VuWYF7QEqrTv5f |
iDinner Tonight
On 6/11/2018 3:22 PM, Gary wrote:
> wrote: >> >> On Sun, 10 Jun 2018 17:49:41 -0700 (PDT), " >> <itsjoannotjoann wrote: >>> June 10, 2018 penmsrt wrote: >>>> >>>> Luscious pork chops with ziti rigotti and homemade sauce: >>>> https://postimg.cc/image/wrqx6p1xn/ >>>> >>> I'll take the pork chops and you can keep the ziti rigotti. >> >> No luscious sauce either? > > Personally, I certainly would NOT have put that spaghetti sauce > (homemade or not) on a good pork chop. Total TIAD! > He does it all the time. <shrug> Jill |
iDinner Tonight
On 6/12/2018 9:11 AM, wrote:
> On Tue, 12 Jun 2018 04:07:06 -0700 (PDT), dsi1 > > wrote: > >> On Sunday, June 10, 2018 at 1:38:32 PM UTC-10, Sheldon wrote: >>> Luscious pork chops with ziti rigotti and homemade sauce: >>> https://postimg.cc/image/wrqx6p1xn/ >> >> I had a rib steak. >> >> https://www.amazon.com/photos/share/...KEX2ItY1SWnHrI > > Looks nicely cooked, just the doneness I prefer, but why did you cut > it all up in advance? I'm sure he did it so the doneness of the steak was obvious. Or maybe he just did it to bug you. ;) Jill |
iDinner Tonight
On Tue, 12 Jun 2018 10:06:15 -0700 (PDT), dsi1 >
wrote: >On Tuesday, June 12, 2018 at 3:11:06 AM UTC-10, Sheldon wrote: >> >> Looks nicely cooked, just the doneness I prefer, but why did you cut >> it all up in advance? I would have cut a steak as I'm eating it so it >> stays hot and the juices don't all run out. I serve steak on a wooden >> board (trencher), wood wont draw the heat out and won't dull your >> steak knives. I hope you don't use serrated steak knives like they >> serve at most steak houses, they don't slice, they tear the meat. I >> have a set of steak knives with a sharp scalloped edge like a quality >> bread knife... excellent for slicing ripe tomatoes too. My steak >> knives look like they put a handle on a Cusinart food processor blade, >> made by Sabatier. I'm sure I posted pictures of these steak knives >> but I don't feel like searching. > >American style is to serve a steak whole. Cutting up a steak would be Japan style. Here's the steak as served by Morimoto Asia. We took my daddy there on his birthday. > >https://www.amazon.com/photos/share/...VuWYF7QEqrTv5f That steak looks well done, cutting it into bits matters not... not a very good looking steak. Amazon takes a long time to download images, and then even enlarged by clicking on them they are small. |
iDinner Tonight
On 6/12/2018 2:55 PM, wrote:
> On Tue, 12 Jun 2018 10:06:15 -0700 (PDT), dsi1 > > wrote: > >> On Tuesday, June 12, 2018 at 3:11:06 AM UTC-10, Sheldon wrote: >>> >>> Looks nicely cooked, just the doneness I prefer, but why did you cut >>> it all up in advance? I would have cut a steak as I'm eating it so it >>> stays hot and the juices don't all run out. I serve steak on a wooden >>> board (trencher), wood wont draw the heat out and won't dull your >>> steak knives. I hope you don't use serrated steak knives like they >>> serve at most steak houses, they don't slice, they tear the meat. I >>> have a set of steak knives with a sharp scalloped edge like a quality >>> bread knife... excellent for slicing ripe tomatoes too. My steak >>> knives look like they put a handle on a Cusinart food processor blade, >>> made by Sabatier. I'm sure I posted pictures of these steak knives >>> but I don't feel like searching. >> >> American style is to serve a steak whole. Cutting up a steak would be Japan style. Here's the steak as served by Morimoto Asia. We took my daddy there on his birthday. >> >> https://www.amazon.com/photos/share/...VuWYF7QEqrTv5f > > That steak looks well done, cutting it into bits matters not... not a > very good looking steak. > Amazon takes a long time to download images, and then even enlarged by > clicking on them they are small. > It's a thumbnail image. Jill |
iDinner Tonight
On 6/12/2018 1:46 PM, Wayne Boatwright wrote:
> On Tue 12 Jun 2018 10:00:23a, John Granade told us... > >> On 6/12/2018 10:36 AM, Sheldon Kikey Katz wrote: >>> I have plenty of beef roasts in my freezer >>> >> But...but you K-Lame that you *never* freeze your beef roasts, >> > > but he also K-Lames that he has always kept (snipped a bunch of stuff) Wayne, please don't jump on the troll bandwagon. I know you know how to ignore or k/f him. Jill |
iDinner Tonight
On 6/12/2018 3:25 PM, jmcquown wrote:
> On 6/12/2018 1:46 PM, Wayne Boatwright wrote: >> On Tue 12 Jun 2018 10:00:23a, John Granade told us... >> >>> On 6/12/2018 10:36 AM, Sheldon Kikey Katz wrote: >>>> I have plenty of beef roasts in my freezer >>>> >>> But...but you K-Lame that you *never* freeze your beef roasts, >>> >> >> but he also K-Lames that he has always kept (snipped a bunch of stuff) > > Wayne, please don't jump on the troll bandwagon.Â* I know you know how to > ignore or k/f him. > > Jill > STFU, stupid ****. |
iDinner Tonight
On 6/12/2018 1:46 PM, Wayne Boatwright wrote:
> On Tue 12 Jun 2018 10:00:23a, John Granade told us... > >> On 6/12/2018 10:36 AM, Sheldon Kikey Katz wrote: >>> I have plenty of beef roasts in my freezer >>> >> But...but you K-Lame that you *never* freeze your beef roasts, >> you pathetic bull shitting jew ****. >> > > but he also K-Lames that he has always kept his privates in the > freezer, just in case he has a serious need, and because his > replacement parts are no-functional. > Shel-dumb couldn't get laid if he walked into a women's prison with a handful of pardons. |
iDinner Tonight
On 6/12/2018 3:21 PM, jmcquown wrote:
> On 6/12/2018 2:55 PM, wrote: >> On Tue, 12 Jun 2018 10:06:15 -0700 (PDT), dsi1 > >> wrote: >> >>> On Tuesday, June 12, 2018 at 3:11:06 AM UTC-10, Sheldon wrote: >>>> >>>> Looks nicely cooked, just the doneness I prefer, but why did you cut >>>> it all up in advance?Â* I would have cut a steak as I'm eating it so it >>>> stays hot and the juices don't all run out.Â* I serve steak on a wooden >>>> board (trencher), wood wont draw the heat out and won't dull your >>>> steak knives.Â* I hope you don't use serrated steak knives like they >>>> serve at most steak houses, they don't slice, they tear the meat.Â* I >>>> have a set of steak knives with a sharp scalloped edge like a quality >>>> bread knife... excellent for slicing ripe tomatoes too.Â* My steak >>>> knives look like they put a handle on a Cusinart food processor blade, >>>> made by Sabatier.Â* I'm sure I posted pictures of these steak knives >>>> but I don't feel like searching. >>> >>> American style is to serve a steak whole. Cutting up a steak would be >>> Japan style. Here's the steak as served by Morimoto Asia. We took my >>> daddy there on his birthday. >>> >>> https://www.amazon.com/photos/share/...VuWYF7QEqrTv5f >>> >> >> That steak looks well done, cutting it into bits matters not... not a >> very good looking steak. >> Amazon takes a long time to download images, and then even enlarged by >> clicking on them they are small. >> > It's a thumbnail image. > > Jill Yes, and it loads fast and enlarges about instantly. |
iDinner Tonight
On Tue, 12 Jun 2018 17:51:00 -0400, Ed Pawlowski > wrote:
>On 6/12/2018 3:21 PM, jmcquown wrote: >> On 6/12/2018 2:55 PM, wrote: >>> On Tue, 12 Jun 2018 10:06:15 -0700 (PDT), dsi1 > >>> wrote: >>> >>>> On Tuesday, June 12, 2018 at 3:11:06 AM UTC-10, Sheldon wrote: >>>>> >>>>> Looks nicely cooked, just the doneness I prefer, but why did you cut >>>>> it all up in advance?* I would have cut a steak as I'm eating it so it >>>>> stays hot and the juices don't all run out.* I serve steak on a wooden >>>>> board (trencher), wood wont draw the heat out and won't dull your >>>>> steak knives.* I hope you don't use serrated steak knives like they >>>>> serve at most steak houses, they don't slice, they tear the meat.* I >>>>> have a set of steak knives with a sharp scalloped edge like a quality >>>>> bread knife... excellent for slicing ripe tomatoes too.* My steak >>>>> knives look like they put a handle on a Cusinart food processor blade, >>>>> made by Sabatier.* I'm sure I posted pictures of these steak knives >>>>> but I don't feel like searching. >>>> >>>> American style is to serve a steak whole. Cutting up a steak would be >>>> Japan style. Here's the steak as served by Morimoto Asia. We took my >>>> daddy there on his birthday. >>>> >>>> https://www.amazon.com/photos/share/...VuWYF7QEqrTv5f >>>> >>> >>> That steak looks well done, cutting it into bits matters not... not a >>> very good looking steak. >>> Amazon takes a long time to download images, and then even enlarged by >>> clicking on them they are small. >>> >> It's a thumbnail image. >> >> Jill > >Yes, and it loads fast and enlarges about instantly. Is that what they had left over after an operation? |
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