Luscious pork chops with ziti rigotti and homemade sauce:
https://postimg.cc/image/wrqx6p1xn/

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.

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?

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.

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.

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

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.

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.

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.

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

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.

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!

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.

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.

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

> 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.

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

"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

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.

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

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.

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

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