Pulled pork and onion ring sliders on fresh-baked yeast rolls,
anti-pasta pasta salad, and HEB baked beans.

https://i.postimg.cc/HxdMP4ry/Pulled-Pork-Sliders.jpg

-sw

On Monday, November 5, 2018 at 6:45:44 PM UTC-6, Sqwertz wrote:
>
> Pulled pork and onion ring sliders on fresh-baked yeast rolls,
> anti-pasta pasta salad, and HEB baked beans.
>
> https://i.postimg.cc/HxdMP4ry/Pulled-Pork-Sliders.jpg
>
> -sw
>
Give me the sandwich, sans pickles and onion rings, and you can have the
rest. But the beans do look tempting.

l not -l wrote:
>
> Sqwertz wrote:
> > Pulled pork and onion ring sliders on fresh-baked yeast rolls,
> > anti-pasta pasta salad, and HEB baked beans.
> > https://i.postimg.cc/HxdMP4ry/Pulled-Pork-Sliders.jpg

> But you didn't mention the critical component; tell me about the sauce.
>

Glad I read all first as I was planning to ask him the same
question. The meal looks good though.

On Tue, 6 Nov 2018 13:07:48 GMT, l not -l wrote:

> On 5-Nov-2018, Sqwertz > wrote:
>
>> Pulled pork and onion ring sliders on fresh-baked yeast rolls,
>> anti-pasta pasta salad, and HEB baked beans.
>>
>> https://i.postimg.cc/HxdMP4ry/Pulled-Pork-Sliders.jpg
> But you didn't mention the critical component; tell me about the sauce.

Mauls, of course.

Just kidding. It's regular Head Country. Very popular and wins a
lot of taste tests. The best no-frills basic BBQ sauce.

https://www.amazon.com/Head-Country-...01N6Z5XN2?th=1

-sw

On 11/6/2018 1:04 AM, wrote:
> On Monday, November 5, 2018 at 6:45:44 PM UTC-6, Sqwertz wrote:
>>
>> Pulled pork and onion ring sliders on fresh-baked yeast rolls,
>> anti-pasta pasta salad, and HEB baked beans.
>>
>> https://i.postimg.cc/HxdMP4ry/Pulled-Pork-Sliders.jpg
>>
>> -sw
>>
> Give me the sandwich, sans pickles and onion rings, and you can have the
> rest. But the beans do look tempting.
>
Similar tastes here, Joan! Nice pic, though.

Jill

On Wed, 07 Nov 2018 12:18:43 GMT, Pamela >
wrote:

>On 00:00 7 Nov 2018, "l not -l" > wrote in
:
>>
>> On 6-Nov-2018, Pamela > wrote:
>>
>>> On 00:46 6 Nov 2018, Sqwertz > wrote in
>>> :
>>> >
>>> > Pulled pork and onion ring sliders on fresh-baked yeast rolls,
>>> > anti-pasta pasta salad, and HEB baked beans.
>>> >
>>> > https://i.postimg.cc/HxdMP4ry/Pulled-Pork-Sliders.jpg
>>> >
>>> > -sw
>>>
>>> "anti-pasta pasta"?
>> I assumed either a typo or playful word use. I further assumed it to
>> be an antipasto pasta salad; a pasta salad with inclusions typical of
>> antipasto - cured meats, olives, etc.. Possibly including giardiniera
>> which he is known to enjoy on occasion.
>
>How can it be antipasto-anything (whatever the spelling) if it's served
>with the main course?

If Americans can order a dish with extra au jus, anything's possible.

On Tue, 6 Nov 2018 09:29:11 -0600, Sqwertz >
wrote:

>On Tue, 6 Nov 2018 13:07:48 GMT, l not -l wrote:
>
>> On 5-Nov-2018, Sqwertz > wrote:
>>
>>> Pulled pork and onion ring sliders on fresh-baked yeast rolls,
>>> anti-pasta pasta salad, and HEB baked beans.
>>>
>>> https://i.postimg.cc/HxdMP4ry/Pulled-Pork-Sliders.jpg
>> But you didn't mention the critical component; tell me about the sauce.
>
>Mauls, of course.
>
>Just kidding. It's regular Head Country. Very popular and wins a
>lot of taste tests. The best no-frills basic BBQ sauce.
>
>https://www.amazon.com/Head-Country-...01N6Z5XN2?th=1

"TOMATO KETCHUP (RED RIPE TOMATOES, DISTILLED VINEGAR, HIGH FRUCTOSE
CORN SYRUP, CORN SYRUP, SALT, ONION POWDER, SPICE, NATURAL FLAVORING),
SUGAR, DISTILLED VINEGAR (DILUTED WITH WATER), SPICES (CONTAINS
MUSTARD FLOUR), WORCESTERSHIRE SAUCE (DISTILLED VINEGAR, MOLASSES,
CORN SYRUP, WATER, SALT, CARAMEL COLOR, GARLIC POWDER, SUGAR, SPICES,
TAMARIND, NATURAL FLAVOR), LIQUID HICKORY SMOKE, SALT, MOLASSES"

So many ingredients and they still have to add "natural flavoring" and
"natural flavor". And nobody knows what it is or if it's really
natural. People will eat anything.

Pamela wrote:
> On 19:11 7 Nov 2018, "l not -l" > wrote in
> :
>
>>
>> On 7-Nov-2018, Pamela > wrote:
>>
>>> On 15:58 7 Nov 2018, "l not -l" > wrote in
>>> :
>>>>
>>>> On 7-Nov-2018, Pamela > wrote:
>>>>
>>>>> On 00:00 7 Nov 2018, "l not -l" > wrote in
>>>>> :
>>>>>
>>>>>>
>>>>>> On 6-Nov-2018, Pamela > wrote:
>>>>>>
>>>>>>> On 00:46 6 Nov 2018, Sqwertz > wrote
>>>>>>> in :
>>>>>>>>
>>>>>>>> Pulled pork and onion ring sliders on fresh-baked yeast
>>>>>>>> rolls, anti-pasta pasta salad, and HEB baked beans.
>>>>>>>>
>>>>>>>> https://i.postimg.cc/HxdMP4ry/Pulled-Pork-Sliders.jpg
>>>>>>>>
>>>>>>>> -sw
>>>>>>>
>>>>>>> "anti-pasta pasta"?
>>>>>>
>>>>>> I assumed either a typo or playful word use. I further assumed
>>>>>> it to be an antipasto pasta salad; a pasta salad with inclusions
>>>>>> typical of antipasto - cured meats, olives, etc.. Possibly
>>>>>> including giardiniera which he is known to enjoy on occasion.
>>>>>
>>>>> How can it be antipasto-anything (whatever the spelling) if it's
>>>>> served with the main course?
>>>>
>>>> I suppose because some are more broad-minded than others. While
>>>> often served as an appetizer, there is no rule in the US of A that
>>>> an appetizer can't also be served as a side and pasta salads are
>>>> popular with many. People can make decisions about how they want to
>>>> pair their food without following someone else's arbitrary
>>>> opinions.
>>>
>>> Why add the term "antipasto" to pasta salad? Saying "pasta salad" is
>>> sufficient.
>>>
>>> In fact, adding "antipasto" makes it incorrect.
>>>
>>> Maybe it's an example of Squirt not only making his food too
>>> elaborate but making his description of the food too elaborate. With
>>> negative effect.
>>
>> Are you Sheldon in drag? You sure sound a lot like him; that is not a
>> compliment.
>
> I don't know who Sheldon is.

He's talking about penmart (AKA Penfart, Popeye, dumbass, etc.)

On Wed, 7 Nov 2018 19:11:54 GMT, "l not -l" > wrote:

>
>On 7-Nov-2018, Pamela > wrote:
>
>> On 15:58 7 Nov 2018, "l not -l" > wrote in
>> :
>> >
>> > On 7-Nov-2018, Pamela > wrote:
>> >
>> >> On 00:00 7 Nov 2018, "l not -l" > wrote in
>> >> :
>> >>
>> >> >
>> >> > On 6-Nov-2018, Pamela > wrote:
>> >> >
>> >> >> On 00:46 6 Nov 2018, Sqwertz > wrote in
>> >> >> :
>> >> >> >
>> >> >> > Pulled pork and onion ring sliders on fresh-baked yeast rolls,
>> >> >> > anti-pasta pasta salad, and HEB baked beans.
>> >> >> >
>> >> >> > https://i.postimg.cc/HxdMP4ry/Pulled-Pork-Sliders.jpg
>> >> >> >
>> >> >> > -sw
>> >> >>
>> >> >> "anti-pasta pasta"?
>> >> >
>> >> > I assumed either a typo or playful word use. I further assumed it
>> >> > to be an antipasto pasta salad; a pasta salad with inclusions
>> >> > typical of antipasto - cured meats, olives, etc.. Possibly
>> >> > including giardiniera which he is known to enjoy on occasion.
>> >>
>> >> How can it be antipasto-anything (whatever the spelling) if it's
>> >> served with the main course?
>> >
>> > I suppose because some are more broad-minded than others. While often
>> > served as an appetizer, there is no rule in the US of A that an
>> > appetizer can't also be served as a side and pasta salads are popular
>> > with many. People can make decisions about how they want to pair their
>> > food without following someone else's arbitrary opinions.
>>
>> Why add the term "antipasto" to pasta salad? Saying "pasta salad" is
>> sufficient.
>>
>> In fact, adding "antipasto" makes it incorrect.
>>
>> Maybe it's an example of Squirt not only making his food too elaborate
>> but making his description of the food too elaborate. With negative
>> effect.
>Are you Sheldon in drag? You sure sound a lot like him;

Pam is not me, no one can emulate me... yoose don't want to know how
I'd describe the dwarf's cookery, pulled meat is dis-gusting, look at
it, looks eggzactly like Friskies grilled cat food, all in shreds...
even our cats don't like those shreds, they lap up the gravy but then
I put the shreds out for the ferals. Occasionally Chewy ships us
grilled in error but when we complain they take the price off the
bill... our high falootin' pussies like Friskies Pate'... the ferals
and the crows get the grilled/shreds.

You may dress in drag but I'd never dress in faggot.

I don't always open the dwarfs food pics but this one looks awful,
especially his presentation that looks like it was done by a 4th grade
Home Ec class. There's enough greazy breading on those onyun rings
that they could be calamari and no one could tell. Actually nothing
on that plate looks edible... typical texass style... pulled meat
means only one thing, was over cooked way beyond sliceability.

Since Pam is new here I think she should post her pic to the RFC Mugs,
otherwise she will forever be a Newbie.
http://www.recfoodcooking.org/mug/
Send your pic to Chatty Cathy the WebMistress and she will post it.

Sheldon wrote :
> Since Pam is new here I think she should post her pic to the RFC Mugs,
> otherwise she will forever be a Newbie.
> http://www.recfoodcooking.org/mug/
>
You really *DO* look like Popeye:

https://imgur.com/a/npSVklG

wrote:
>
( https://i.postimg.cc/HxdMP4ry/Pulled-Pork-Sliders.jpg )
^
> I don't always open the dwarfs food pics but this one looks awful,
> especially his presentation that looks like it was done by a 4th grade
> Home Ec class. There's enough greazy breading on those onyun rings
> that they could be calamari and no one could tell. Actually nothing
> on that plate looks edible... typical texass style... pulled meat
> means only one thing, was over cooked way beyond sliceability.

Looked right smart to me! That *IS* a lot of breading on the
onion rings though. I use a tempura batter on them...so
delicious. Finished at a light golden brown, not dark brown.
Basically, once they float to the top, they are done.

>
> Since Pam is new here I think she should post her pic to the RFC Mugs,
> otherwise she will forever be a Newbie.
> http://www.recfoodcooking.org/mug/
> Send your pic to Chatty Cathy the WebMistress and she will post it.

Pay no attention to that. Sheldon's pic there is about 100 years
old. Most all of those pics are very old too. Chatty Cathy never
writes here. I suspect she is long gone and not maintaining that
webpage.

On 11/7/2018 5:59 PM, wrote:

> Since Pam is new here I think she should post her pic to the RFC Mugs,
> otherwise she will forever be a Newbie.
> http://www.recfoodcooking.org/mug/
> Send your pic to Chatty Cathy the WebMistress and she will post it.
>

Still about six of those still active. Remember when they were all here
and we had discussion of food and cooking techniques? Ah, the good old
days.

On Tue, 6 Nov 2018 17:17:18 GMT, l not -l wrote:

> On 6-Nov-2018, Sqwertz > wrote:
>
>> Just kidding. It's regular Head Country. Very popular and wins a
>> lot of taste tests. The best no-frills basic BBQ sauce.
>>
>> https://www.amazon.com/Head-Country-...01N6Z5XN2?th=1
> I'll look around and see if it's available here, 'cause I'm no Maull's fan -
> too sweet for me. In my formative years (0-12) I was fed tangy/vinegary
> sauces and that's what I prefer today. It doesn't have to taste strong of
> vinegar, but it shouldn't be confused with syrup either.

One of my favorite sauces is HEB's "Carolina" sauce. It's nothing
like real Carolina sauce, but I found you can replicate it by taking
cheap, sweet BBQ sauce like a Kraft or Bullseye and adding 1/4 to
1/3rd part CYM (cheap yellow mustard) and mixing it up.

The two sauces I mention happen to have come in first and second
place in taste tests (which disproves the TIAD theory).

https://www.houstonpress.com/restaur...sauces-6400773

I have to thank MartyB for turning me onto Head Country. He was
right for a change ;-)

-sw

On Wed, 7 Nov 2018 00:00:00 GMT, l not -l wrote:

> On 6-Nov-2018, Pamela > wrote:
>
>> On 00:46 6 Nov 2018, Sqwertz > wrote in
>> :
>>>
>>> Pulled pork and onion ring sliders on fresh-baked yeast rolls,
>>> anti-pasta pasta salad, and HEB baked beans.
>>>
>>> https://i.postimg.cc/HxdMP4ry/Pulled-Pork-Sliders.jpg
>>>
>>> -sw
>>
>> "anti-pasta pasta"?
> I assumed either a typo or playful word use. I further assumed it to be an
> antipasto pasta salad; a pasta salad with inclusions typical of antipasto -
> cured meats, olives, etc.. Possibly including giardiniera which he is known
> to enjoy on occasion.

Correct on everything (except the typo). A common misspelling, even
on Italian menus is "antipasta" (meaning incorrectly, without pasta
or against pasta). "Anti-pasta salad" being the ultimate culinary
oxymoron. Kinda like "vegetarian hot dogs".

Don't mind Pamela. I'm her next, more challenging Ophelia.

-sw

On Wed, 07 Nov 2018 17:59:44 -0500, wrote:

> I don't always open the dwarfs food pics but this one looks awful,
> especially his presentation that looks like it was done by a 4th grade
> Home Ec class.

You open ALL my pictures. Just like I admit I open most of your
pictures for the same reason - looking for something to criticize.
But at least my criticism is down to earth and relevant, while yours
are juvenile blatherings. Which I appreciate nonetheless.

> Since Pam is new here I think she should post her pic to the RFC Mugs,
> otherwise she will forever be a Newbie.
> http://www.recfoodcooking.org/mug/
> Send your pic to Chatty Cathy the WebMistress and she will post it.

You STILL trying to collect all the women's pictures? Would it
matter to you that she's really a 67-year old man with a severe case
of gynecomastia? (that's a rhetorical question)

-sw

On Thu, 08 Nov 2018 09:23:52 -0500, Gary wrote:

> wrote:
>>
> ( https://i.postimg.cc/HxdMP4ry/Pulled-Pork-Sliders.jpg )
> ^
>> I don't always open the dwarfs food pics but this one looks awful,
>> especially his presentation that looks like it was done by a 4th grade
>> Home Ec class. There's enough greazy breading on those onyun rings
>> that they could be calamari and no one could tell. Actually nothing
>> on that plate looks edible... typical texass style... pulled meat
>> means only one thing, was over cooked way beyond sliceability.
>
> Looked right smart to me! That *IS* a lot of breading on the
> onion rings though. I use a tempura batter on them...so
> delicious. Finished at a light golden brown, not dark brown.
> Basically, once they float to the top, they are done.

I'll be the first to admit that the onion rigs totally sucked. I
haven't had onion rings at home for a couple decades. They were the
store brand. I should have got the restaurant-branded Nathan's
battered onions for $.30 more but then I remembered that Sheldon
endorsed them.

-sw

Sqwertz wrote:
> On Wed, 07 Nov 2018 17:59:44 -0500, wrote:
>
>> I don't always open the dwarfs food pics but this one looks awful,
>> especially his presentation that looks like it was done by a 4th grade
>> Home Ec class.
>
> You open ALL my pictures. Just like I admit I open most of your
> pictures for the same reason - looking for something to criticize.
> But at least my criticism is down to earth and relevant, while yours
> are juvenile blatherings. Which I appreciate nonetheless.
>
>> Since Pam is new here I think she should post her pic to the RFC Mugs,
>> otherwise she will forever be a Newbie.
>> http://www.recfoodcooking.org/mug/
>> Send your pic to Chatty Cathy the WebMistress and she will post it.
>
> You STILL trying to collect all the women's pictures? Would it
> matter to you that she's really a 67-year old man with a severe case
> of gynecomastia? (that's a rhetorical question)
>
> -sw
>

I'm surprised Popeye didn't say she really doesn't exist, since there is
no picture to prove it.

Maybe she should get a huge bra and stuff it with the entire new york
times before taking her pic.

On Fri, 9 Nov 2018 15:19:35 -0600, Sqwertz >
wrote:

>On Wed, 07 Nov 2018 17:59:44 -0500, wrote:
>
>> I don't always open the dwarfs food pics but this one looks awful,
>> especially his presentation that looks like it was done by a 4th grade
>> Home Ec class.
>
>You open ALL my pictures. Just like I admit I open most of your
>pictures for the same reason - looking for something to criticize.
>But at least my criticism is down to earth and relevant, while yours
>are juvenile blatherings. Which I appreciate nonetheless.
>
>> Since Pam is new here I think she should post her pic to the RFC Mugs,
>> otherwise she will forever be a Newbie.
>> http://www.recfoodcooking.org/mug/
>> Send your pic to Chatty Cathy the WebMistress and she will post it.
>
>You STILL trying to collect all the women's pictures? Would it
>matter to you that she's really a 67-year old man with a severe case
>of gynecomastia? (that's a rhetorical question)
>
>-sw

I couldn't care less, the majority of rfc ladies are not going to post
their bare boobies... however a few have emailed me their nekid bods
in all their glory... I'm just not saying who, but they have wonderful
bazooms... I especially enjoyed those with big nipples.

On Fri, 9 Nov 2018 15:25:35 -0600, Sqwertz >
wrote:

>On Thu, 08 Nov 2018 09:23:52 -0500, Gary wrote:
>
>> wrote:
>>>
>> ( https://i.postimg.cc/HxdMP4ry/Pulled-Pork-Sliders.jpg )
>> ^
>>> I don't always open the dwarfs food pics but this one looks awful,
>>> especially his presentation that looks like it was done by a 4th grade
>>> Home Ec class. There's enough greazy breading on those onyun rings
>>> that they could be calamari and no one could tell. Actually nothing
>>> on that plate looks edible... typical texass style... pulled meat
>>> means only one thing, was over cooked way beyond sliceability.
>>
>> Looked right smart to me! That *IS* a lot of breading on the
>> onion rings though. I use a tempura batter on them...so
>> delicious. Finished at a light golden brown, not dark brown.
>> Basically, once they float to the top, they are done.
>
>I'll be the first to admit that the onion rigs totally sucked. I
>haven't had onion rings at home for a couple decades. They were the
>store brand. I should have got the restaurant-branded Nathan's
>battered onions for $.30 more but then I remembered that Sheldon
>endorsed them.
>
>-sw

I've never endorsed any onion rings I don't particularly like them.
I do like a heap of caramelized onions on a home ground burger,
Stupid market ground mystery meat is disgusting.

On Fri, 09 Nov 2018 22:09:22 -0500, wrote:

>On Fri, 9 Nov 2018 15:25:35 -0600, Sqwertz >
>wrote:
>
>>On Thu, 08 Nov 2018 09:23:52 -0500, Gary wrote:
>>
>>> wrote:
>>>>
>>> ( https://i.postimg.cc/HxdMP4ry/Pulled-Pork-Sliders.jpg )
>>> ^
>>>> I don't always open the dwarfs food pics but this one looks awful,
>>>> especially his presentation that looks like it was done by a 4th grade
>>>> Home Ec class. There's enough greazy breading on those onyun rings
>>>> that they could be calamari and no one could tell. Actually nothing
>>>> on that plate looks edible... typical texass style... pulled meat
>>>> means only one thing, was over cooked way beyond sliceability.
>>>
>>> Looked right smart to me! That *IS* a lot of breading on the
>>> onion rings though. I use a tempura batter on them...so
>>> delicious. Finished at a light golden brown, not dark brown.
>>> Basically, once they float to the top, they are done.
>>
>>I'll be the first to admit that the onion rigs totally sucked. I
>>haven't had onion rings at home for a couple decades. They were the
>>store brand. I should have got the restaurant-branded Nathan's
>>battered onions for $.30 more but then I remembered that Sheldon
>>endorsed them.
>>
>>-sw
>
>I've never endorsed any onion rings I don't particularly like them.
>I do like a heap of caramelized onions on a home ground burger,
>Stupid market ground mystery meat is disgusting.

Are you saying you don't buy ground meat at the supermarket?