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Pork chops smothered in mushroom soup
On 11/4/2018 10:20 AM, Gary wrote:
> That was my dinner early yesterday. Old comfort food from my > childhood. > > - seared pork chops then finished cooking in concentrated cream > of mushroom soup. Mashed potatoes, green beans and sweet potato > as sides. Just as good as I remembered and I took a few bites > later that night, all is even better after letting those flavors > blend together for a few hours. > > Leftovers will be lunch today. :) > I'm glad it turned out as well as your childhood memories. :) I honestly don't recall my mother ever using cream of mushroom soup for anything. She'd use packets of dried gravy mix. <shrug> Jill |
Pork chops smothered in mushroom soup
In article >, Dave Smith
> wrote: > There really isn't much else of value in a duck carcass. You get a > little bit of breast meat and the legs and wings are small and stringy. > I don't know why people bother shooting them. It's not the destination, it's the journey. Here's a old man who shot two ring-neck ducks and a widgeon two weeks ago. The guy with the camera shot the redhead. We've hunted together for over fifty years while recently dreading our own final destinations. He gave me the redhead, and I breasted them all. I used to pick 'em. <https://www.dropbox.com/s/d53jslcwyrehglk/ducks.jpg?dl=0> I had only shot one ring-neck in my life to this point. There's always something new. I guess you had to be there. leo |
Pork chops smothered in mushroom soup
On Wed, 07 Nov 2018 22:39:14 -0800, Leonard Blaisdell
> wrote: >In article >, Dave Smith > wrote: > >> There really isn't much else of value in a duck carcass. You get a >> little bit of breast meat and the legs and wings are small and stringy. >> I don't know why people bother shooting them. > >It's not the destination, it's the journey. Here's a old man who shot >two ring-neck ducks and a widgeon two weeks ago. The guy with the >camera shot the redhead. We've hunted together for over fifty years >while recently dreading our own final destinations. >He gave me the redhead, and I breasted them all. I used to pick 'em. ><https://www.dropbox.com/s/d53jslcwyrehglk/ducks.jpg?dl=0> >I had only shot one ring-neck in my life to this point. There's always >something new. I guess you had to be there. > >leo You need to try farmed duck, Long Island duckling is delish and each feeds two generously. Farmed critters never tasted freedom... and they are fed a specific diet so don't taste gamey. Wild duck is terrible eating. I worked with a guy who hunted ducks on Lung Guyland, in the brackish inlets. He asked me how to cook them, I told him I would try. I tryed, heavily seasoned it was inedible, extremely gamey. I asked what he did with the ducks he shot, he said he leaves them in the bay. I think anyone who hunts wild critters should be shot. Trap & Skeet is sport, duck hunting is murder. |
Pork chops smothered in mushroom soup
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Pork chops smothered in mushroom soup
In article >,
> wrote: > I think anyone who hunts wild critters should be shot. > Trap & Skeet is sport, duck hunting is murder. And that's why we have a representative republic. leo |
Pork chops smothered in mushroom soup
On Thu, 08 Nov 2018 14:05:09 -0800, Leonard Blaisdell
> wrote: >In article >, > wrote: > >> I think anyone who hunts wild critters should be shot. >> Trap & Skeet is sport, duck hunting is murder. > >And that's why we have a representative republic. So that feral rednecks can be feral rednecks. |
Pork chops smothered in mushroom soup
U.S. Janet B. wrote:
> On Tue, 06 Nov 2018 18:58:50 GMT, Pamela > > wrote: > > >On 17:59 6 Nov 2018, U.S. Janet B. > wrote in > > : > > > >> On Mon, 05 Nov 2018 21:42:06 GMT, Pamela > > >> wrote: > >> > >>>On 15:18 5 Nov 2018, U.S. Janet B. > wrote in > > > > : > > > > > >>>> On Mon, 05 Nov 2018 13:37:37 GMT, Pamela > > >>>> wrote: > >>>> > > > > > > On 05:10 5 Nov 2018, " > > wrote in > > > > > > : > > > > > > > >>>>>> On Sunday, November 4, 2018 at 7:02:24 PM UTC-6, Brice wrote: > >>>>>>> > >>>>>>> Cooking meat in supermarket soup sounds like a hurricane > survival >>>>>>> dish to me. > > > > > > > > > >>>>>> I don't recall seeing one post here from anyone that said > "Pull up >>>>>> a chair, Bruce, and dig in." > > > > > > > > > > > > He's right that supermarket mushroom soup is not the first > > > > > > choice for cooking pork chops. Have you tried it? > >>>> > >>>> you mean "your" first choice. Let the people on this group eat > and >>>> cook the way they want. > > > > > > > > Have I stopped you eating or cooking what you want? > >> > >> It's not about me it's about you. You make nasty comments about > the >> way some here prepare their food and the ingredients they use. > This >> hasn't been a Epicurious sort of place for years. But I > guess you >> just like to walk into a stranger's home and start > telling them what >> is wrong with them. > > > > You're right. I don't know the house rules here. Sorry about > > that. Give me time or is there a FAQ? > > just get to know everybody and enter gently. > Hi Pamela. Are you cooking for yourself or others? > Do you bake? Cakes, cookies, bread? Do you do any canning > (preserving) Do you raise a garden? Share those kinds of things. Any > ethnic foods you prefer or prepare often? > Janet US Yup! I just did one of my traditions here. Like most of us, I have some odd habits although mine are harmless in this case. I donate 3 complete Thanksgiving meals to locals in need via our local yahoo freecycle group. Large (family of 10 with leftovers), medium (family of 5 with leftovers), small (family of 2 or 1 with leftovers). The small is designed for a single or retired couple on limited funds and actually makes 2 meals pretty easy. Large meal ~22lb turkey 3 bags stuffing 6 cups worth gravy packets 10lbs potatoes 1lb butter 3 boxes jiffy muffins 2 pie shells 4 cans pie filling 10 cans 'select your own' veggies Medium meal same but a bit smaller like the turkey was 15lbs and just 1 pie shell with 2 cans filling and 2 boxes jiffy muffins. The small one is actually the most fun as too few think of the retirees on limited funds. 1 cornish hen (they were out so a very small but plump 1.5lb chicken) 1 Ham slice (the precut sorts in plastic) 2 bags stuffing 1 rice-a-roni 1lb butter 2 cups gravy 4 cans 'select your own' veggies 1 box jiffy muffins 1 bag blueberry muffin mix Our own dinner will be fancier but then others are bringing some of it. It's a neighborhood thing right along my street, that we've always taken that on for those who need help or are alone for the holiday. Mary warned us she's making cranberry relish for the first time as her addition (warning Will Robinson! She's not a cook!). LOL, she left us with a hole for the infamous green bean cassarole but Joe stepped up for that plus his signature corn bread. 15lb turkey here and a spiral ham. We'll make up 10lbs mashed potatoes and 10 cups gravy plus 2 bags stuffing. Lakesha is making sweet bakery stuff for dessert. Laura is bringing salad (and dressings) and vegetables plus her 3 kids (grin). - The only quibble is the baking time/temps for the ham aren't perfect for the turkey, so maybe one will bake the ham for me? We are holding steady on 10-11 (includes kids) this year. There's normally another 2-3 last minute additions but we have room and food. It's all good. Not terribly fancy, but good company makes up for that. Besides, I LIKE green bean cassarole! |
Pork chops smothered in mushroom soup
Cindy Hamilton wrote:
> On Monday, November 5, 2018 at 1:26:12 PM UTC-5, > wrote: > > On Sunday, November 4, 2018 at 11:15:35 PM UTC-6, Brice wrote: > > > > > > On Sun, 4 Nov 2018 21:10:11 -0800 (PST), > > > " > wrote: > > > > > > > I don't recall seeing one post here from anyone that said "Pull > > > > up a chair, Bruce, and dig in." > > > > > > Is that a requirement before one can comment, Jo-Jo? > > > > > Do you have a clue how this dish tastes? I doubt it. > > I do, and I know I wouldn't care for it, but it's Gary's dish so > it doesn't matter what I think. > > Cindy Hamilton I've had it and it's actually pretty good. Very common in some parts of the south and definalty for here. I believe a topping of 'french fried onions' is common to add to it here? It's not a dish I make but have had it. |
Pork chops smothered in mushroom soup
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Pork chops smothered in mushroom soup
"cshenk" wrote in message ... Yup! I just did one of my traditions here. Like most of us, I have some odd habits although mine are harmless in this case. I donate 3 complete Thanksgiving meals to locals in need via our local yahoo freecycle group. Large (family of 10 with leftovers), medium (family of 5 with leftovers), small (family of 2 or 1 with leftovers). The small is designed for a single or retired couple on limited funds and actually makes 2 meals pretty easy. Large meal ~22lb turkey 3 bags stuffing 6 cups worth gravy packets 10lbs potatoes 1lb butter 3 boxes jiffy muffins 2 pie shells 4 cans pie filling 10 cans 'select your own' veggies Medium meal same but a bit smaller like the turkey was 15lbs and just 1 pie shell with 2 cans filling and 2 boxes jiffy muffins. The small one is actually the most fun as too few think of the retirees on limited funds. 1 cornish hen (they were out so a very small but plump 1.5lb chicken) 1 Ham slice (the precut sorts in plastic) 2 bags stuffing 1 rice-a-roni 1lb butter 2 cups gravy 4 cans 'select your own' veggies 1 box jiffy muffins 1 bag blueberry muffin mix Our own dinner will be fancier but then others are bringing some of it. It's a neighborhood thing right along my street, that we've always taken that on for those who need help or are alone for the holiday. Mary warned us she's making cranberry relish for the first time as her addition (warning Will Robinson! She's not a cook!). LOL, she left us with a hole for the infamous green bean cassarole but Joe stepped up for that plus his signature corn bread. 15lb turkey here and a spiral ham. We'll make up 10lbs mashed potatoes and 10 cups gravy plus 2 bags stuffing. Lakesha is making sweet bakery stuff for dessert. Laura is bringing salad (and dressings) and vegetables plus her 3 kids (grin). - The only quibble is the baking time/temps for the ham aren't perfect for the turkey, so maybe one will bake the ham for me? We are holding steady on 10-11 (includes kids) this year. There's normally another 2-3 last minute additions but we have room and food. It's all good. Not terribly fancy, but good company makes up for that. Besides, I LIKE green bean cassarole! == It all sounds wonderful:) Well done!! |
Pork chops smothered in mushroom soup
"cshenk" wrote in message ... > On Monday, November 5, 2018 at 12:32:55 PM UTC-6, Cindy Hamilton > wrote: > > I do, and I know I wouldn't care for it, but it's Gary's dish so > > it doesn't matter what I think. > > > > Cindy Hamilton > > > I especially like it when I've got mushrooms on hand and throw them > in the skillet a few minutes before the pork chops are done. Then > dump the contents of the can on top of all and simmer away for > several minutes. A spare onion sliced thinly ain't bad either when > it's thrown in with the sliced mushrooms. I have a crock pot recipe similar and you use chicken thighs with pork chops in it. Utterly easy and tastes really good. I add a little garlic to it with the onions. Carol == Do you mean you put a can of mushroom soup on top in the crock pot? How long do you cook it? I have never done anything like that. I might buy a tin and give it a try ... just because lol |
Pork chops smothered in mushroom soup
On Saturday, November 10, 2018 at 6:04:22 PM UTC-5, cshenk wrote:
> Cindy Hamilton wrote: > > > On Monday, November 5, 2018 at 1:26:12 PM UTC-5, > > wrote: > > > On Sunday, November 4, 2018 at 11:15:35 PM UTC-6, Brice wrote: > > > > > > > > On Sun, 4 Nov 2018 21:10:11 -0800 (PST), > > > > " > wrote: > > > > > > > > > I don't recall seeing one post here from anyone that said "Pull > > > > > up a chair, Bruce, and dig in." > > > > > > > > Is that a requirement before one can comment, Jo-Jo? > > > > > > > Do you have a clue how this dish tastes? I doubt it. > > > > I do, and I know I wouldn't care for it, but it's Gary's dish so > > it doesn't matter what I think. > > > > Cindy Hamilton > > I've had it and it's actually pretty good. Very common in some parts > of the south and definalty for here. I believe a topping of 'french > fried onions' is common to add to it here? It's not a dish I make but > have had it. Really, you're not going to sell me on it. I'm from the Midwest, no stranger to stuff made with canned soup. Cindy Hamilton |
Pork chops smothered in mushroom soup
Ophelia wrote:
> > > "cshenk" wrote in message > ... > > > > Yup! > > I just did one of my traditions here. Like most of us, I have some > odd habits although mine are harmless in this case. > > I donate 3 complete Thanksgiving meals to locals in need via our local > yahoo freecycle group. Large (family of 10 with leftovers), medium > (family of 5 with leftovers), small (family of 2 or 1 with leftovers). > > The small is designed for a single or retired couple on limited funds > and actually makes 2 meals pretty easy. > > Large meal > ~22lb turkey > 3 bags stuffing > 6 cups worth gravy packets > 10lbs potatoes > 1lb butter > 3 boxes jiffy muffins > 2 pie shells > 4 cans pie filling > 10 cans 'select your own' veggies > > Medium meal same but a bit smaller like the turkey was 15lbs and just > 1 pie shell with 2 cans filling and 2 boxes jiffy muffins. > > The small one is actually the most fun as too few think of the > retirees on limited funds. > > 1 cornish hen (they were out so a very small but plump 1.5lb chicken) > 1 Ham slice (the precut sorts in plastic) > 2 bags stuffing > 1 rice-a-roni > 1lb butter > 2 cups gravy > 4 cans 'select your own' veggies > 1 box jiffy muffins > 1 bag blueberry muffin mix > > Our own dinner will be fancier but then others are bringing some of > it. It's a neighborhood thing right along my street, that we've > always taken that on for those who need help or are alone for the > holiday. > > Mary warned us she's making cranberry relish for the first time as her > addition (warning Will Robinson! She's not a cook!). LOL, she left > us with a hole for the infamous green bean cassarole but Joe stepped > up for that plus his signature corn bread. 15lb turkey here and a > spiral ham. We'll make up 10lbs mashed potatoes and 10 cups gravy > plus 2 bags stuffing. Lakesha is making sweet bakery stuff for > dessert. Laura is bringing salad (and dressings) and vegetables plus > her 3 kids (grin). - The only quibble is the baking time/temps for > the ham aren't perfect for the turkey, so maybe one will bake the ham > for me? > > We are holding steady on 10-11 (includes kids) this year. There's > normally another 2-3 last minute additions but we have room and food. > It's all good. Not terribly fancy, but good company makes up for > that. Besides, I LIKE green bean cassarole! > > == > > > It all sounds wonderful:) Well done!! Yup! Looks like Laura will bake the ham for our group dinner so that's settled! The only one missing is Art, who passed away last year. I won't bore you with all the chatter running in emails. It's pretty much the normal small adjustments as folks add a few sides as they check sales. |
Pork chops smothered in mushroom soup
Ophelia wrote:
> > > "cshenk" wrote in message > ... > > > On Monday, November 5, 2018 at 12:32:55 PM UTC-6, Cindy Hamilton > > wrote: > >> I do, and I know I wouldn't care for it, but it's Gary's dish so > >> it doesn't matter what I think. > > > > >> Cindy Hamilton > > > > > I especially like it when I've got mushrooms on hand and throw them > > in the skillet a few minutes before the pork chops are done. Then > > dump the contents of the can on top of all and simmer away for > > several minutes. A spare onion sliced thinly ain't bad either when > > it's thrown in with the sliced mushrooms. > > I have a crock pot recipe similar and you use chicken thighs with pork > chops in it. Utterly easy and tastes really good. I add a little > garlic to it with the onions. > > Carol > > == > > Do you mean you put a can of mushroom soup on top in the crock pot? > > How long do you cook it? I have never done anything like that. > > I might buy a tin and give it a try ... just because lol Yup! I add the can of soup to the chicken thighs and a pork chop or so then a can of mushrooms, a bit of garlic and some thin sliced onion like Gary has above. I set it all in there and let it go on medium for about 6 hours (time depends on how large the batch is and may need 2 cans of cream soup). It doesnt have to be cream of mushroom. Cream of Celery works well also or 1 of each type. |
Pork chops smothered in mushroom soup
"cshenk" wrote in message ... Ophelia wrote: > > > "cshenk" wrote in message > ... > > > > Yup! > > I just did one of my traditions here. Like most of us, I have some > odd habits although mine are harmless in this case. > > I donate 3 complete Thanksgiving meals to locals in need via our local > yahoo freecycle group. Large (family of 10 with leftovers), medium > (family of 5 with leftovers), small (family of 2 or 1 with leftovers). > > The small is designed for a single or retired couple on limited funds > and actually makes 2 meals pretty easy. > > Large meal > ~22lb turkey > 3 bags stuffing > 6 cups worth gravy packets > 10lbs potatoes > 1lb butter > 3 boxes jiffy muffins > 2 pie shells > 4 cans pie filling > 10 cans 'select your own' veggies > > Medium meal same but a bit smaller like the turkey was 15lbs and just > 1 pie shell with 2 cans filling and 2 boxes jiffy muffins. > > The small one is actually the most fun as too few think of the > retirees on limited funds. > > 1 cornish hen (they were out so a very small but plump 1.5lb chicken) > 1 Ham slice (the precut sorts in plastic) > 2 bags stuffing > 1 rice-a-roni > 1lb butter > 2 cups gravy > 4 cans 'select your own' veggies > 1 box jiffy muffins > 1 bag blueberry muffin mix > > Our own dinner will be fancier but then others are bringing some of > it. It's a neighborhood thing right along my street, that we've > always taken that on for those who need help or are alone for the > holiday. > > Mary warned us she's making cranberry relish for the first time as her > addition (warning Will Robinson! She's not a cook!). LOL, she left > us with a hole for the infamous green bean cassarole but Joe stepped > up for that plus his signature corn bread. 15lb turkey here and a > spiral ham. We'll make up 10lbs mashed potatoes and 10 cups gravy > plus 2 bags stuffing. Lakesha is making sweet bakery stuff for > dessert. Laura is bringing salad (and dressings) and vegetables plus > her 3 kids (grin). - The only quibble is the baking time/temps for > the ham aren't perfect for the turkey, so maybe one will bake the ham > for me? > > We are holding steady on 10-11 (includes kids) this year. There's > normally another 2-3 last minute additions but we have room and food. > It's all good. Not terribly fancy, but good company makes up for > that. Besides, I LIKE green bean cassarole! > > == > > > It all sounds wonderful:) Well done!! Yup! Looks like Laura will bake the ham for our group dinner so that's settled! The only one missing is Art, who passed away last year. I won't bore you with all the chatter running in emails. It's pretty much the normal small adjustments as folks add a few sides as they check sales. == :) |
Pork chops smothered in mushroom soup
"cshenk" wrote in message ... Ophelia wrote: > > > "cshenk" wrote in message > ... > > > On Monday, November 5, 2018 at 12:32:55 PM UTC-6, Cindy Hamilton > > wrote: > >> I do, and I know I wouldn't care for it, but it's Gary's dish so > >> it doesn't matter what I think. > > > > >> Cindy Hamilton > > > > > I especially like it when I've got mushrooms on hand and throw them > > in the skillet a few minutes before the pork chops are done. Then > > dump the contents of the can on top of all and simmer away for > > several minutes. A spare onion sliced thinly ain't bad either when > > it's thrown in with the sliced mushrooms. > > I have a crock pot recipe similar and you use chicken thighs with pork > chops in it. Utterly easy and tastes really good. I add a little > garlic to it with the onions. > > Carol > > == > > Do you mean you put a can of mushroom soup on top in the crock pot? > > How long do you cook it? I have never done anything like that. > > I might buy a tin and give it a try ... just because lol Yup! I add the can of soup to the chicken thighs and a pork chop or so then a can of mushrooms, a bit of garlic and some thin sliced onion like Gary has above. I set it all in there and let it go on medium for about 6 hours (time depends on how large the batch is and may need 2 cans of cream soup). It doesnt have to be cream of mushroom. Cream of Celery works well also or 1 of each type. == I am surprised to see you talk about a 'can of mushrooms':( Are they not watery? I often buy mushrooms because D loves them but I slice and fry them. We don't like celery, but I do understand you are just saying it doesn't have to be 'only' mushroom soup:) I have some bags of frozen chicken and mushroom in a sauce in the freezer. (made my me) I am thinking I could use those instead of a tin? Thanks for the timings:) Very useful:) |
Pork chops smothered in mushroom soup
"Ophelia" wrote in message ... I set it all in there and let it go on medium for about 6 hours (time depends on how large the batch is and may need 2 cans of cream soup). It doesnt have to be cream of mushroom. Cream of Celery works well also or 1 of each type. == I am surprised to see you talk about a 'can of mushrooms':( Are they not watery? I often buy mushrooms because D loves them but I slice and fry them. We don't like celery, but I do understand you are just saying it doesn't have to be 'only' mushroom soup:) I have some bags of frozen chicken and mushroom in a sauce in the freezer. (made my me) I am thinking I could use those instead of a tin? Thanks for the timings:) Very useful:) == OK done!! We are down on the farm and in my small freezer, I had some pork chops, a bag of chicken thighs and a bag of chicken and mushroom (creamed) So, as I write, I browned the chops and chicken things, chopped up a bunch of mushrooms and fried them, and put in the bag of chicken and mushroom:) Fingers crossed ... it is a bit late ie 5.30 pm but this crockpot is a cheapy I keep down here. It has only low and high temps. The meats had been sous vide so having them cooked through won't be a problem. I am looking for it to be ready about 9pm? A bit late for our dinner but it would be ok for tomorrow:)) |
Pork chops smothered in mushroom soup
Ophelia wrote:
> > OK done!! We are down on the farm and in my small freezer, I had some pork > chops, a bag of chicken thighs and a bag of chicken and mushroom (creamed) > > So, as I write, I browned the chops and chicken things, chopped up a bunch > of mushrooms and fried them, and put in the bag of chicken and mushroom:) > > Fingers crossed ... it is a bit late ie 5.30 pm but this crockpot is a > cheapy I keep down here. It has only low and high temps. > > The meats had been sous vide so having them cooked through won't be a > problem. I am looking for it to be ready about 9pm? <shaking head slowly> It's all already cooked so just heat it up. Using crockpot for this is silly. Just add the soup to your frying pan to deglaze your searing effort. Cover and simmer only long enough to get it all hot. Personally, I would have used the two different meats for 2 different meals but have at it. Also...the seared pork chop frond is the key ingredient to making the mushroom soup taste so much better. |
Pork chops smothered in mushroom soup
Ophelia wrote:
> > > "cshenk" wrote in message > ... > > Ophelia wrote: > > > > > > > "cshenk" wrote in message > > ... > > > >> On Monday, November 5, 2018 at 12:32:55 PM UTC-6, Cindy Hamilton > >> wrote: > >>> I do, and I know I wouldn't care for it, but it's Gary's dish so > >>> it doesn't matter what I think. > >> > > >>> Cindy Hamilton > >> > > >> I especially like it when I've got mushrooms on hand and throw them > >> in the skillet a few minutes before the pork chops are done. Then > >> dump the contents of the can on top of all and simmer away for > >> several minutes. A spare onion sliced thinly ain't bad either when > >> it's thrown in with the sliced mushrooms. > > > > I have a crock pot recipe similar and you use chicken thighs with > > pork chops in it. Utterly easy and tastes really good. I add a > > little garlic to it with the onions. > > > > Carol > > > > == > > > > Do you mean you put a can of mushroom soup on top in the crock pot? > > > > How long do you cook it? I have never done anything like that. > > > > I might buy a tin and give it a try ... just because lol > > Yup! I add the can of soup to the chicken thighs and a pork chop or > so then a can of mushrooms, a bit of garlic and some thin sliced onion > like Gary has above. > > I set it all in there and let it go on medium for about 6 hours (time > depends on how large the batch is and may need 2 cans of cream soup). > It doesnt have to be cream of mushroom. Cream of Celery works well > also or 1 of each type. > == > > I am surprised to see you talk about a 'can of mushrooms':( Are they > not watery? I often buy mushrooms because D loves them but I slice > and fry them. > > We don't like celery, but I do understand you are just saying it > doesn't have to be 'only' mushroom soup:) > > I have some bags of frozen chicken and mushroom in a sauce in the > freezer. (made my me) I am thinking I could use those instead of a > tin? > > Thanks for the timings:) Very useful:) Smile, there are a few times when canned (or jarred) mushrooms actually work better than fresh believe it or not. I know it 'sounds trashy' but it's a better texture mix. For 'watery', I guess you could just add water to the soup cans, but the mushroom water is much better! The frozen part you have, depends on if it has a milk base. Those generally do not work too well in a crockpot/slowcooker over time? Tend to curdle. Worth a try though! I like to experiement. Today's meal is fairly unique to some of you but relatively normal for us. Steamed Gai Lan with fake lobster, pan fried onion cake (hard to describe but a flour item with green onion done in the pan with a bit of oil). Side dish of red/yellow/green bell peppers and purple onions with king oyster mushrooms. Rice. Handful of fresh green beans. Basically I looked in the crisper and found the gai lan, peppers and king oyster mushroom then looked for matching pieces. I know, I'm odd but a harmless odd ;-) Carol |
Pork chops smothered in mushroom soup
Ophelia wrote:
> > > "Ophelia" wrote in message ... > > > > I set it all in there and let it go on medium for about 6 hours (time > depends on how large the batch is and may need 2 cans of cream soup). > It doesnt have to be cream of mushroom. Cream of Celery works well > also or 1 of each type. > == > > I am surprised to see you talk about a 'can of mushrooms':( Are they > not watery? I often buy mushrooms because D loves them but I slice > and fry them. > > We don't like celery, but I do understand you are just saying it > doesn't have to be 'only' mushroom soup:) > > I have some bags of frozen chicken and mushroom in a sauce in the > freezer. (made my me) I am thinking I could use those instead of a > tin? > > Thanks for the timings:) Very useful:) > > == > > OK done!! We are down on the farm and in my small freezer, I had > some pork chops, a bag of chicken thighs and a bag of chicken and > mushroom (creamed) > > So, as I write, I browned the chops and chicken things, chopped up a > bunch of mushrooms and fried them, and put in the bag of chicken and > mushroom:) > > Fingers crossed ... it is a bit late ie 5.30 pm but this crockpot is > a cheapy I keep down here. It has only low and high temps. > > The meats had been sous vide so having them cooked through won't be a > problem. I am looking for it to be ready about 9pm? > > A bit late for our dinner but it would be ok for tomorrow:)) Should be done by then for sure! Serve over noodles or rice. |
Pork chops smothered in mushroom soup
"Gary" wrote in message ... Ophelia wrote: > > OK done!! We are down on the farm and in my small freezer, I had some > pork > chops, a bag of chicken thighs and a bag of chicken and mushroom (creamed) > > So, as I write, I browned the chops and chicken things, chopped up a bunch > of mushrooms and fried them, and put in the bag of chicken and mushroom:) > > Fingers crossed ... it is a bit late ie 5.30 pm but this crockpot is a > cheapy I keep down here. It has only low and high temps. > > The meats had been sous vide so having them cooked through won't be a > problem. I am looking for it to be ready about 9pm? <shaking head slowly> It's all already cooked so just heat it up. Using crockpot for this is silly. Just add the soup to your frying pan to deglaze your searing effort. Cover and simmer only long enough to get it all hot. Personally, I would have used the two different meats for 2 different meals but have at it. Also...the seared pork chop frond is the key ingredient to making the mushroom soup taste so much better. == I know:( We can't eat it tonight, it is too late for us. btw I added some chicken stock because it needed some. Anyway, guess what we will have tomorrow lol I just wanted to see how it went with my chicken and mushroom sauce! D tasted the meat and said it was great :)) Gary, of all people you must know that I like to learn! That is what I am trying to do he)) |
Pork chops smothered in mushroom soup
"cshenk" wrote in message ... Ophelia wrote: > > > "cshenk" wrote in message > ... > > Ophelia wrote: > > > > > > > "cshenk" wrote in message > > ... > > > >> On Monday, November 5, 2018 at 12:32:55 PM UTC-6, Cindy Hamilton > >> wrote: > >>> I do, and I know I wouldn't care for it, but it's Gary's dish so > >>> it doesn't matter what I think. > >> > > >>> Cindy Hamilton > >> > > >> I especially like it when I've got mushrooms on hand and throw them > >> in the skillet a few minutes before the pork chops are done. Then > >> dump the contents of the can on top of all and simmer away for > >> several minutes. A spare onion sliced thinly ain't bad either when > >> it's thrown in with the sliced mushrooms. > > > > I have a crock pot recipe similar and you use chicken thighs with > > pork chops in it. Utterly easy and tastes really good. I add a > > little garlic to it with the onions. > > > > Carol > > > > == > > > > Do you mean you put a can of mushroom soup on top in the crock pot? > > > > How long do you cook it? I have never done anything like that. > > > > I might buy a tin and give it a try ... just because lol > > Yup! I add the can of soup to the chicken thighs and a pork chop or > so then a can of mushrooms, a bit of garlic and some thin sliced onion > like Gary has above. > > I set it all in there and let it go on medium for about 6 hours (time > depends on how large the batch is and may need 2 cans of cream soup). > It doesnt have to be cream of mushroom. Cream of Celery works well > also or 1 of each type. > == > > I am surprised to see you talk about a 'can of mushrooms':( Are they > not watery? I often buy mushrooms because D loves them but I slice > and fry them. > > We don't like celery, but I do understand you are just saying it > doesn't have to be 'only' mushroom soup:) > > I have some bags of frozen chicken and mushroom in a sauce in the > freezer. (made my me) I am thinking I could use those instead of a > tin? > > Thanks for the timings:) Very useful:) Smile, there are a few times when canned (or jarred) mushrooms actually work better than fresh believe it or not. I know it 'sounds trashy' but it's a better texture mix. For 'watery', I guess you could just add water to the soup cans, but the mushroom water is much better! The frozen part you have, depends on if it has a milk base. Those generally do not work too well in a crockpot/slowcooker over time? Tend to curdle. Worth a try though! I like to experiement. Today's meal is fairly unique to some of you but relatively normal for us. Steamed Gai Lan with fake lobster, pan fried onion cake (hard to describe but a flour item with green onion done in the pan with a bit of oil). Side dish of red/yellow/green bell peppers and purple onions with king oyster mushrooms. Rice. Handful of fresh green beans. Basically I looked in the crisper and found the gai lan, peppers and king oyster mushroom then looked for matching pieces. I know, I'm odd but a harmless odd ;-) Carol == Hmmm if you say so ;p. I will have a look at that tomorrow:) |
Pork chops smothered in mushroom soup
"cshenk" wrote in message ... Ophelia wrote: > > > "Ophelia" wrote in message ... > > > > I set it all in there and let it go on medium for about 6 hours (time > depends on how large the batch is and may need 2 cans of cream soup). > It doesnt have to be cream of mushroom. Cream of Celery works well > also or 1 of each type. > == > > I am surprised to see you talk about a 'can of mushrooms':( Are they > not watery? I often buy mushrooms because D loves them but I slice > and fry them. > > We don't like celery, but I do understand you are just saying it > doesn't have to be 'only' mushroom soup:) > > I have some bags of frozen chicken and mushroom in a sauce in the > freezer. (made my me) I am thinking I could use those instead of a > tin? > > Thanks for the timings:) Very useful:) > > == > > OK done!! We are down on the farm and in my small freezer, I had > some pork chops, a bag of chicken thighs and a bag of chicken and > mushroom (creamed) > > So, as I write, I browned the chops and chicken things, chopped up a > bunch of mushrooms and fried them, and put in the bag of chicken and > mushroom:) > > Fingers crossed ... it is a bit late ie 5.30 pm but this crockpot is > a cheapy I keep down here. It has only low and high temps. > > The meats had been sous vide so having them cooked through won't be a > problem. I am looking for it to be ready about 9pm? > > A bit late for our dinner but it would be ok for tomorrow:)) Should be done by then for sure! Serve over noodles or rice. == It is all cooked already. Just too late to eat:) I turned off the crockpot and will resurrect it all tomorrow:) Really I ought to have started it tomorrow, but I just wanted to get on with it and try it now ... lol It's good. I am pleased, so thank you:) |
Pork chops smothered in mushroom soup
On Sun, 11 Nov 2018 20:35:46 -0000, "Ophelia" >
wrote: > > >"cshenk" wrote in message ... > >Ophelia wrote: > >> >> >> "Ophelia" wrote in message ... >> >> >> >> I set it all in there and let it go on medium for about 6 hours (time >> depends on how large the batch is and may need 2 cans of cream soup). >> It doesnt have to be cream of mushroom. Cream of Celery works well >> also or 1 of each type. >> == >> >> I am surprised to see you talk about a 'can of mushrooms':( Are they >> not watery? I often buy mushrooms because D loves them but I slice >> and fry them. >> >> We don't like celery, but I do understand you are just saying it >> doesn't have to be 'only' mushroom soup:) >> >> I have some bags of frozen chicken and mushroom in a sauce in the >> freezer. (made my me) I am thinking I could use those instead of a >> tin? >> >> Thanks for the timings:) Very useful:) >> >> == >> >> OK done!! We are down on the farm and in my small freezer, I had >> some pork chops, a bag of chicken thighs and a bag of chicken and >> mushroom (creamed) >> >> So, as I write, I browned the chops and chicken things, chopped up a >> bunch of mushrooms and fried them, and put in the bag of chicken and >> mushroom:) >> >> Fingers crossed ... it is a bit late ie 5.30 pm but this crockpot is >> a cheapy I keep down here. It has only low and high temps. >> >> The meats had been sous vide so having them cooked through won't be a >> problem. I am looking for it to be ready about 9pm? >> >> A bit late for our dinner but it would be ok for tomorrow:)) > >Should be done by then for sure! Serve over noodles or rice. > >== > >It is all cooked already. Just too late to eat:) I turned off the >crockpot and will resurrect it all tomorrow:) > >Really I ought to have started it tomorrow, but I just wanted to get on with >it and try it now ... lol > >It's good. I am pleased, so thank you:) > Carol is describing a totally different dish than what Gary prepared. Gary's dish takes no time at all to prepare, it is simply meat with gravy. It is fried meat which is a texture and taste difference from what Carol intends. Carol's meat will be stewed. |
Somewhat Related; Was Pork chops smothered in mushroom soup
Wayne Boatwright wrote:
> On Sun 11 Nov 2018 02:33:25p, U.S. Janet B. told us... > > > On Sun, 11 Nov 2018 20:35:46 -0000, "Ophelia" > > > wrote: > > > > > > > > > > > "cshenk" wrote in message > > > ... > > > > > > Ophelia wrote: > > > > > > > > > > > > >>> "Ophelia" wrote in message > >>> ... > > > > > > > > > > > > > >>> I set it all in there and let it go on medium for about 6 hours > >>> (time depends on how large the batch is and may need 2 cans of > >>> cream soup). It doesnt have to be cream of mushroom. Cream of > >>> Celery works well also or 1 of each type. > >>> == > > > > > >>> I am surprised to see you talk about a 'can of mushrooms':( Are > >>> they not watery? I often buy mushrooms because D loves them but > >>> I slice and fry them. > > > > > >>> We don't like celery, but I do understand you are just saying it > >>> doesn't have to be 'only' mushroom soup:) > > > > > >>> I have some bags of frozen chicken and mushroom in a sauce in > >>> the freezer. (made my me) I am thinking I could use those > >>> instead of a tin? > > > > > >>> Thanks for the timings:) Very useful:) > > > > > >>> == > > > > > >>> OK done!! We are down on the farm and in my small freezer, I > >>> had some pork chops, a bag of chicken thighs and a bag of > >>> chicken and mushroom (creamed) > > > > > >>> So, as I write, I browned the chops and chicken things, chopped > >>> up a bunch of mushrooms and fried them, and put in the bag of > >>> chicken and mushroom:) > > > > > >>> Fingers crossed ... it is a bit late ie 5.30 pm but this > >>> crockpot is a cheapy I keep down here. It has only low and high > >>> temps. > > > > > >>> The meats had been sous vide so having them cooked through won't > >>> be a problem. I am looking for it to be ready about 9pm? > > > > > >>> A bit late for our dinner but it would be ok for tomorrow:)) > > > > > > Should be done by then for sure! Serve over noodles or rice. > > > > > > == > > > > > > It is all cooked already. Just too late to eat:) I turned off > > > the crockpot and will resurrect it all tomorrow:) > > > > > > Really I ought to have started it tomorrow, but I just wanted to > > > get on with it and try it now ... lol > > > > > > It's good. I am pleased, so thank you:) > > > > > Carol is describing a totally different dish than what Gary > > prepared. Gary's dish takes no time at all to prepare, it is > > simply meat with gravy. It is fried meat which is a texture and > > taste difference from what Carol intends. Carol's meat will be > > stewed. > > > > I really didn't want to cook anything today but I knew we had to have > something on the table for dinner. It seemed like the Crock-Pot > might be the answer. I had a small boneless chuck roast in the > freezer that I quick-thawed. I rubbed it with a mixture of herbs, > granulated onion, granulated garlic, and freshly ground black pepper. > I put a bay leaf on the bottom of the Crock-Pot and laid the roast on > top, then peeled and cut up large pieces of potato and carrot, and > laid thouse around the roast. Last of all I mixed a can of tomato > soup, a cup of beef broth, and a tablespoon of sweet paprika, then > poured that over all. That took all of about 20 minutesl Set the > timer for 2 hours on high, then 4 hours on low. This was a total > experiment, but it actually tasted very good. We had that along with > a side of steamed frozen green peas and hard rolls that I took out of > the freezer. Sounds workable! Would not take me 20 minutes to load that but then, I might just be faster in the kitchen at peeling and chopping. Spent much of my youth in fast food including the chopping and dicing parts for a salad bar. You get fast at what you do often. I like the sweet paprika there! |
Pork chops smothered in mushroom soup
"U.S. Janet B." wrote in message ... Carol is describing a totally different dish than what Gary prepared. Gary's dish takes no time at all to prepare, it is simply meat with gravy. It is fried meat which is a texture and taste difference from what Carol intends. Carol's meat will be stewed. === I understand about Gary's dish, yes! I always read everyone's comments on a dish, but it was him talking about his dish that raised my interest. What Carol makes is more like the kind of thing I would make except for the canned stuff. I had neither canned soup, nor canned mushrooms, so really, I made *my* version of even *her* dish:) I am afraid I often have to change recipes when they contain stuff we don't have or don't like .. ie remember Jill's burgers, I missed out the .. oh heck.. what was it Jill?? D. loved them though and still asks for them:) That happens to me with many recipes. No point in using stuff we don't eat. My versions usually turn out ok anyway, so I am always grateful for the original recipe:) Luckily I had my own bag of 'creamed chicken and mushrooms' in my wee freezer and fresh mushrooms. So ... I used what I have as I am sure you sometimes do too:)) I learn a LOT from this group which is why I am he) I never turn down a recipe because it contains something he doesn't like and it usually turns out just fine. So thank for your concern. I do understand and am grateful for your comments :)) |
Pork chops smothered in mushroom soup
Ophelia wrote:
> > > "U.S. Janet B." wrote in message > ... > > Carol is describing a totally different dish than what Gary prepared. > Gary's dish takes no time at all to prepare, it is simply meat with > gravy. It is fried meat which is a texture and taste difference from > what Carol intends. Carol's meat will be stewed. > > === > > I understand about Gary's dish, yes! I always read everyone's > comments on a dish, but it was him talking about his dish that raised > my interest. > > What Carol makes is more like the kind of thing I would make except > for the canned stuff. > > I had neither canned soup, nor canned mushrooms, so really, I made my > version of even her dish:) I am afraid I often have to change > recipes when they contain stuff we don't have or don't like .. ie > remember Jill's burgers, I missed out the .. oh heck.. what was it > Jill?? D. loved them though and still asks for them:) > > That happens to me with many recipes. No point in using stuff we > don't eat. My versions usually turn out ok anyway, so I am always > grateful for the original recipe:) > > Luckily I had my own bag of 'creamed chicken and mushrooms' in my > wee freezer and fresh mushrooms. So ... I used what I have as I am > sure you sometimes do too:)) I learn a LOT from this group which is > why I am he) I never turn down a recipe because it contains > something he doesn't like and it usually turns out just fine. So > thank for your concern. I do understand and am grateful for your > comments :)) Glad you enjoyed reading both versions! It would be a boring world if we all ate the same way. |
Pork chops smothered in mushroom soup
Ophelia wrote:
> > > "cshenk" wrote in message > ... > > Ophelia wrote: > > > > > > > "cshenk" wrote in message > > ... > > > > Ophelia wrote: > > > > > > > > > >> "cshenk" wrote in message > >> ... > > > > >>> On Monday, November 5, 2018 at 12:32:55 PM UTC-6, Cindy Hamilton > >>> wrote: > >>>> I do, and I know I wouldn't care for it, but it's Gary's dish so > >>>> it doesn't matter what I think. > >>> > > >>>> Cindy Hamilton > >>> > > >>> I especially like it when I've got mushrooms on hand and throw > them >>> in the skillet a few minutes before the pork chops are done. > Then >>> dump the contents of the can on top of all and simmer away > for >>> several minutes. A spare onion sliced thinly ain't bad > either when >>> it's thrown in with the sliced mushrooms. > > > > >> I have a crock pot recipe similar and you use chicken thighs with > >> pork chops in it. Utterly easy and tastes really good. I add a > >> little garlic to it with the onions. > > > > >> Carol > > > > >> == > > > > >> Do you mean you put a can of mushroom soup on top in the crock pot? > > > > >> How long do you cook it? I have never done anything like that. > > > > >> I might buy a tin and give it a try ... just because lol > > > > Yup! I add the can of soup to the chicken thighs and a pork chop or > > so then a can of mushrooms, a bit of garlic and some thin sliced > > onion like Gary has above. > > > > I set it all in there and let it go on medium for about 6 hours > > (time depends on how large the batch is and may need 2 cans of > > cream soup). It doesnt have to be cream of mushroom. Cream of > > Celery works well also or 1 of each type. > > == > > > > I am surprised to see you talk about a 'can of mushrooms':( Are > > they not watery? I often buy mushrooms because D loves them but I > > slice and fry them. > > > > We don't like celery, but I do understand you are just saying it > > doesn't have to be 'only' mushroom soup:) > > > > I have some bags of frozen chicken and mushroom in a sauce in the > > freezer. (made my me) I am thinking I could use those instead of a > > tin? > > > > Thanks for the timings:) Very useful:) > > Smile, there are a few times when canned (or jarred) mushrooms > actually work better than fresh believe it or not. I know it 'sounds > trashy' but it's a better texture mix. For 'watery', I guess you > could just add water to the soup cans, but the mushroom water is much > better! > > The frozen part you have, depends on if it has a milk base. Those > generally do not work too well in a crockpot/slowcooker over time? > Tend to curdle. Worth a try though! I like to experiement. > > Today's meal is fairly unique to some of you but relatively normal for > us. > > Steamed Gai Lan with fake lobster, pan fried onion cake (hard to > describe but a flour item with green onion done in the pan with a bit > of oil). Side dish of red/yellow/green bell peppers and purple onions > with king oyster mushrooms. Rice. Handful of fresh green beans. > > Basically I looked in the crisper and found the gai lan, peppers and > king oyster mushroom then looked for matching pieces. I know, I'm odd > but a harmless odd ;-) > > Carol > > == > > Hmmm if you say so ;p. I will have a look at that tomorrow:) Curious but how many different types of mushrooms do you commonly use? THat could make a big difference. Most USA folks seem to only use the common 'button mushroom'. Common here is button mushroom, Shemenji, King Oyster, Shiitake, Enoki, and cloud ear. With that, I also have canned common button (and jarred). Shemenji- deep earthy flavor. Can actually be so 'mushroomy' it overpowers a dish King Oyster, definate mushroom flavor and a chewy texture, perfect in some things where the 'chewy' works Shiitake, preferred when you need a fine mince that holds it's flavor. Preferred for lumpia Enoki, more for the fun look in a soup as a garnish. Minimal flavor Cloud ear, perfect for soups. Button (common) types, work for just about everything but are 'ho-humm' sub-par also at almost everything at the same time. |
Pork chops smothered in mushroom soup
"cshenk" wrote in message ... Ophelia wrote: > > > "cshenk" wrote in message > ... > > Ophelia wrote: > > > > > > > "cshenk" wrote in message > > ... > > > > Ophelia wrote: > > > > > > > > > >> "cshenk" wrote in message > >> ... > > > > >>> On Monday, November 5, 2018 at 12:32:55 PM UTC-6, Cindy Hamilton > >>> wrote: > >>>> I do, and I know I wouldn't care for it, but it's Gary's dish so > >>>> it doesn't matter what I think. > >>> > > >>>> Cindy Hamilton > >>> > > >>> I especially like it when I've got mushrooms on hand and throw > them >>> in the skillet a few minutes before the pork chops are done. > Then >>> dump the contents of the can on top of all and simmer away > for >>> several minutes. A spare onion sliced thinly ain't bad > either when >>> it's thrown in with the sliced mushrooms. > > > > >> I have a crock pot recipe similar and you use chicken thighs with > >> pork chops in it. Utterly easy and tastes really good. I add a > >> little garlic to it with the onions. > > > > >> Carol > > > > >> == > > > > >> Do you mean you put a can of mushroom soup on top in the crock pot? > > > > >> How long do you cook it? I have never done anything like that. > > > > >> I might buy a tin and give it a try ... just because lol > > > > Yup! I add the can of soup to the chicken thighs and a pork chop or > > so then a can of mushrooms, a bit of garlic and some thin sliced > > onion like Gary has above. > > > > I set it all in there and let it go on medium for about 6 hours > > (time depends on how large the batch is and may need 2 cans of > > cream soup). It doesnt have to be cream of mushroom. Cream of > > Celery works well also or 1 of each type. > > == > > > > I am surprised to see you talk about a 'can of mushrooms':( Are > > they not watery? I often buy mushrooms because D loves them but I > > slice and fry them. > > > > We don't like celery, but I do understand you are just saying it > > doesn't have to be 'only' mushroom soup:) > > > > I have some bags of frozen chicken and mushroom in a sauce in the > > freezer. (made my me) I am thinking I could use those instead of a > > tin? > > > > Thanks for the timings:) Very useful:) > > Smile, there are a few times when canned (or jarred) mushrooms > actually work better than fresh believe it or not. I know it 'sounds > trashy' but it's a better texture mix. For 'watery', I guess you > could just add water to the soup cans, but the mushroom water is much > better! > > The frozen part you have, depends on if it has a milk base. Those > generally do not work too well in a crockpot/slowcooker over time? > Tend to curdle. Worth a try though! I like to experiement. > > Today's meal is fairly unique to some of you but relatively normal for > us. > > Steamed Gai Lan with fake lobster, pan fried onion cake (hard to > describe but a flour item with green onion done in the pan with a bit > of oil). Side dish of red/yellow/green bell peppers and purple onions > with king oyster mushrooms. Rice. Handful of fresh green beans. > > Basically I looked in the crisper and found the gai lan, peppers and > king oyster mushroom then looked for matching pieces. I know, I'm odd > but a harmless odd ;-) > > Carol > > == > > Hmmm if you say so ;p. I will have a look at that tomorrow:) Curious but how many different types of mushrooms do you commonly use? THat could make a big difference. Most USA folks seem to only use the common 'button mushroom'. Common here is button mushroom, Shemenji, King Oyster, Shiitake, Enoki, and cloud ear. With that, I also have canned common button (and jarred). Shemenji- deep earthy flavor. Can actually be so 'mushroomy' it overpowers a dish King Oyster, definate mushroom flavor and a chewy texture, perfect in some things where the 'chewy' works Shiitake, preferred when you need a fine mince that holds it's flavor. Preferred for lumpia Enoki, more for the fun look in a soup as a garnish. Minimal flavor Cloud ear, perfect for soups. Button (common) types, work for just about everything but are 'ho-humm' sub-par also at almost everything at the same time. == I use: Standard field mushrooms, Oysters, mixed wild mushrooms, Chestnut, Shiitake, Chanterelle, Ceps, hmmm two more that I can't remember the names of. |
Pork chops smothered in mushroom soup
"cshenk" wrote in message ... Ophelia wrote: > > > "U.S. Janet B." wrote in message > ... > > Carol is describing a totally different dish than what Gary prepared. > Gary's dish takes no time at all to prepare, it is simply meat with > gravy. It is fried meat which is a texture and taste difference from > what Carol intends. Carol's meat will be stewed. > > === > > I understand about Gary's dish, yes! I always read everyone's > comments on a dish, but it was him talking about his dish that raised > my interest. > > What Carol makes is more like the kind of thing I would make except > for the canned stuff. > > I had neither canned soup, nor canned mushrooms, so really, I made my > version of even her dish:) I am afraid I often have to change > recipes when they contain stuff we don't have or don't like .. ie > remember Jill's burgers, I missed out the .. oh heck.. what was it > Jill?? D. loved them though and still asks for them:) > > That happens to me with many recipes. No point in using stuff we > don't eat. My versions usually turn out ok anyway, so I am always > grateful for the original recipe:) > > Luckily I had my own bag of 'creamed chicken and mushrooms' in my > wee freezer and fresh mushrooms. So ... I used what I have as I am > sure you sometimes do too:)) I learn a LOT from this group which is > why I am he) I never turn down a recipe because it contains > something he doesn't like and it usually turns out just fine. So > thank for your concern. I do understand and am grateful for your > comments :)) Glad you enjoyed reading both versions! It would be a boring world if we all ate the same way. == It sure would:)) Oh, there were leftovers and he has asked to have them today:)) I guess i will be making this again:))) So, thanks for sharing yours too:)) |
Pork chops smothered in mushroom soup
cshenk wrote:
> > It would be a boring world if > we all ate the same way. Why is that? Why would others eating the same bore you? |
Pork chops smothered in mushroom soup
On Tue, 13 Nov 2018 10:12:13 -0500, Gary > wrote:
>cshenk wrote: >> >> It would be a boring world if >> we all ate the same way. > >Why is that? Why would others eating the same bore you? Do you know what would happen to the price of cheeseburgers if we all only wanted to eat cheeseburgers? |
Pork chops smothered in mushroom soup
"Gary" > wrote in message ...
> cshenk wrote: >> >> It would be a boring world if >> we all ate the same way. > > Why is that? Why would others eating the same bore you? Because it's fun to see what others eat, prep etc. Cheri |
Pork chops smothered in mushroom soup
"Brice" > wrote in message
... > On Tue, 13 Nov 2018 10:12:13 -0500, Gary > wrote: > >>cshenk wrote: >>> >>> It would be a boring world if >>> we all ate the same way. >> >>Why is that? Why would others eating the same bore you? > > Do you know what would happen to the price of cheeseburgers if we all > only wanted to eat cheeseburgers? Probably a lot cheaper if other ingredients weren't called for. Cheri |
Pork chops smothered in mushroom soup
On Tue, 13 Nov 2018 10:41:00 -0800, "Cheri" >
wrote: >"Brice" > wrote in message .. . >> On Tue, 13 Nov 2018 10:12:13 -0500, Gary > wrote: >> >>>cshenk wrote: >>>> >>>> It would be a boring world if >>>> we all ate the same way. >>> >>>Why is that? Why would others eating the same bore you? >> >> Do you know what would happen to the price of cheeseburgers if we all >> only wanted to eat cheeseburgers? > > >Probably a lot cheaper if other ingredients weren't called for. Increasing demand leads to increasing price. And Gary wants his cheeseburgers cheap... |
Pork chops smothered in mushroom soup
"Cheri" wrote in message ... "Gary" > wrote in message ... > cshenk wrote: >> >> It would be a boring world if >> we all ate the same way. > > Why is that? Why would others eating the same bore you? Because it's fun to see what others eat, prep etc. Cheri == Oh absolutely!!! |
Pork chops smothered in mushroom soup
Ophelia wrote:
> > > "cshenk" wrote in message > ... > > Ophelia wrote: > > > > > > > "U.S. Janet B." wrote in message > > ... > > > > Carol is describing a totally different dish than what Gary > > prepared. Gary's dish takes no time at all to prepare, it is > > simply meat with gravy. It is fried meat which is a texture and > > taste difference from what Carol intends. Carol's meat will be > > stewed. > > > > === > > > > I understand about Gary's dish, yes! I always read everyone's > > comments on a dish, but it was him talking about his dish that > > raised my interest. > > > > What Carol makes is more like the kind of thing I would make except > > for the canned stuff. > > > > I had neither canned soup, nor canned mushrooms, so really, I made > > my version of even her dish:) I am afraid I often have to change > > recipes when they contain stuff we don't have or don't like .. ie > > remember Jill's burgers, I missed out the .. oh heck.. what was it > > Jill?? D. loved them though and still asks for them:) > > > > That happens to me with many recipes. No point in using stuff we > > don't eat. My versions usually turn out ok anyway, so I am always > > grateful for the original recipe:) > > > > Luckily I had my own bag of 'creamed chicken and mushrooms' in my > > wee freezer and fresh mushrooms. So ... I used what I have as I am > > sure you sometimes do too:)) I learn a LOT from this group which is > > why I am he) I never turn down a recipe because it contains > > something he doesn't like and it usually turns out just fine. So > > thank for your concern. I do understand and am grateful for your > > comments :)) > > Glad you enjoyed reading both versions! It would be a boring world if > we all ate the same way. > == > > It sure would:)) Oh, there were leftovers and he has asked to have > them today:)) > > I guess i will be making this again:))) So, thanks for sharing yours > too:)) Yup! Oh another thing I add if it's a long cook, is a little dill pickle brine. Punches it up a notch without being too strong and makes the meat easier on our aging teeth. Carol |
Pork chops smothered in mushroom soup
Gary wrote:
> cshenk wrote: > > > > It would be a boring world if > > we all ate the same way. > > Why is that? Why would others eating the same bore you? Because we'd not have the variety we expect. The stores wouldnt even have it if we all got the same stuff. But there is enough variety a friend here reminded me of Dill for my butterlogs to go with the bread for the potluck. THat is turning out to be a really good option for a simple herb I almost forgot I had. |
Pork chops smothered in mushroom soup
On Tue, 13 Nov 2018 18:13:42 -0600, "cshenk" > wrote:
>Ophelia wrote: > >> "cshenk" wrote in message >> ... >> >> Glad you enjoyed reading both versions! It would be a boring world if >> we all ate the same way. >> == >> >> It sure would:)) Oh, there were leftovers and he has asked to have >> them today:)) >> >> I guess i will be making this again:))) So, thanks for sharing yours >> too:)) > >Yup! Oh another thing I add if it's a long cook, is a little dill >pickle brine. Punches it up a notch without being too strong and makes >the meat easier on our aging teeth. Lol, is the carnivore lifestyle a strain on the aging body? |
Pork chops smothered in mushroom soup
Ophelia wrote:
> > > "Cheri" wrote in message ... > > "Gary" > wrote in message > ... > > cshenk wrote: > > > > > > It would be a boring world if > > > we all ate the same way. > > > > Why is that? Why would others eating the same bore you? > > > Because it's fun to see what others eat, prep etc. > > Cheri > > == > > Oh absolutely!!! Yup, as my crisper empties out, (I have little left of the fresh other than Gai Lan, cabbage, carrots, potatoes, onions, and a few bell peppers) my cooking shifted as always to 'what is handy'. Tonight was another steamer night. I put in 4 goodly sized carrots (about 1.5 cups chopped) and an ear of frozen corn chopped to 3 pieces. The carrots were lifted out and mashed with honey and a touch of chinese 5 spice. We added Gai Lan (next thing that needs to be eaten up before it spoils) and dotted it with roasted sesame oil (too much is a bad thing there). We then sliced some garlic, King Oyster mushooms, onions and bell peppers and did them up in the cast iron pan with 2 TB butter and probably 3 of a cheap olive oil. Looking about for a meat, we added some white sea bass fillets to the side of the steamer and at the table, some leftover pork loin strips done in a spicy sauce (served cold, they are good hot but also good cold and reheating can make them tough). So what's for dinner? Gai Lan (Asian brocolli) Part of an ear of corn each Mashed sweet carrots Bell Pepper, garlic, mushroom and onion medly Sea Bass Pork in a spicy sauce- served chilled Hopefully interesting to read. |
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