On Sat, 22 Dec 2018 23:19:18 -0800, "Cheri" >
wrote:

> wrote in message
>
>
>> graham is ired because I caught him stealing an image off the net...
>> and he's not the first one I've caught... one can always spot an image
>
>I don't believe you at all.

I don't think anybody does.

"Wayne Boatwright" > wrote in message about
Sheldon

> I've had him blocked for years, so I also only see him when quoted.

I do not understand blocking someone and talking about the person in posts
to others. Why?

Cheri

"Bruce" > wrote in message
...
> On Sat, 22 Dec 2018 23:19:18 -0800, "Cheri" >
> wrote:
>
> wrote in message
>>
>>
>>> graham is ired because I caught him stealing an image off the net...
>>> and he's not the first one I've caught... one can always spot an image
>>
>>I don't believe you at all.
>
> I don't think anybody does.


True that.

Cheri

"S Viemeister" wrote in message ...

On 12/22/2018 3:25 PM, Bruce wrote:
> On Sat, 22 Dec 2018 15:19:42 -0500, wrote:
>
>> I've never experienced a web site that says it's not available in the
>> US... I've experienced web sites that are only for members, but never
>> by country. There are plenty of websites that one must register and
>> also pay a fee but I've yet to see one that restricts by country. I'm
>> registered at a few web site that I pay a yearly fee but they don't
>> care what country, they'll take anyone's money.
>> Anyway I don't believe Ophilias fairytale, that recipe website I
>> posted requires no registration... she simply didn't see that I posted
>> the URL with the recipe until I called her on it, and than she made up
>> an alibi about it not available in her country, which is a BIG FAT
>> LIE! I use that site often, they maintain a list for users who
>> comment on the recipes, they are from everywhere on the planet.
>
> Just because you don't know what geoblocking is and have never seen
> it, doesn't mean it doesn't exist. The world's bigger than the soccer
> field you live on.
>
Yes.
When I'm in the US, there are UK sites which are unavailable to me; when
I'm in the UK, there are some US sites which are unavailable. Been like
that for ages.
==

Thanks, Sheila!

wrote in message ...

On Sat, 22 Dec 2018 13:15:20 -0800 (PST), GM
> wrote:

>Sheldon wrote:
>
>> On Sat, 22 Dec 2018 08:29:54 -0800 (PST), GM
>> > wrote:
>>
>> >graham wrote:
>> >
>> >> On 2018-12-21 1:51 p.m., wrote:
>> >> > On Fri, 21 Dec 2018 10:33:36 -0700, graham > wrote:
>> >> >
>> >> >> On 2018-12-21 10:13 a.m., U.S. Janet B. wrote:
>> >> >>> rustOn Fri, 21 Dec 2018 10:49:07 -0500, jmcquown
>> >> >>> > wrote:
>> >> >>>
>> >> >>>> On 12/19/2018 2:17 PM, Gary wrote:
>> >> >>>>> wrote:
>> >> >>>>>>
>> >> >>>>>> I'm almost ascared to ask what's buttered Dutch crunch loaf?
>> >> >>>>>
>> >> >>>>> Probably good but doesn't sound very good to me either.
>>
>> I made no judgement, just asked what it is
>>
>> >> >>>> Without looking it up, it sounds like a sort of coffee cake to
>> >> >>>> me.
>> >> >>>> Those things used to be popular in the 1960's when my mother had
>> >> >>>> ladies
>> >> >>>> over for lunch with coffee or tea.
>> >> >>>>
>> >> >>>> Jill
>> >> >>>
>> >> >>> It's a lighter bread with a thin, crunchy crust
>> >> >>>
>> >> >> Like this:
>> >> >> https://postimg.cc/v4jJ37hZ
>> >> >
>> >> > That's obviously an image lifted off the net...
>> >>
>> >> >
>> >> YOU IGNORANT PRICK!! I MADE IT!! THAT PHOTO IS IN MY KITCHEN!
>> >> WHY DON'T YOU GO AND STICK YOUR HEAD UP A DEAD BEAR'S ARSE WHERE IT
>> >> BELONGS!!!!
>> >
>> >
>> >My word, graham, such language! Do you think you represent yourself as
>> >a good "Ambassador" of Canada with such fowl - mouthed
>> >harangues...!!!???
>>
>>
>> graham is ired because I caught him stealing an image off the net...
>> and he's not the first one I've caught... one can always spot an image
>> stolen off the net because they are so cropped that there's nothing
>> included to indicate a known location. Every one of the pictures I
>> post includes something to indicate it's where I live.... even if one
>> of my fercocktah black rimmed pieces of Mikasa, my obsolete yellow
>> formica, or one of my cats.
>> Our Aloha guy posts lots of food pictures, yet I've never called him
>> out on them being stolen simply because I know his plating style and
>> his implements... I may not care for some of what he prepares but it's
>> always attractively presented... at least it's apparent that he makes
>> an effort, unlike much of the slop I've seen posted. And the big
>> mouths here can't speak because they have never posted anything
>> they've cooked, all they do is boast like the typical barroom one
>> upmanship sots.
>
>
>And of course the PRIMARY recipe/culinary thief around here is Lil'
>Wayne...he's been caught stealing recipes *many* times...his total lack of
>integrity of character *guarantees* him a place in the deepest depths of
>Hades...

Recipes nuthin'... he's never yet posted a pic of any of the elaborate
dishes he's claimed to have prepared... far as I can tell those two
dine on take out from the cheap joints with coupons.... and I don't
believe there's any Davida, no one has ever seen a post from a Davida
or seen a pic of a Davida on the Mugs.
I use the name Davida only becaue my HS girlfriend's best friend was
Davida, and the three of us, me, Davia, and Marilyn would babysit
Marilyn's older sister's kids together and got into threesoms...
Davida was hotter than Marilyn, Davida was multiorgasmic and never got
enough, not nearly as voluptuous in the bosoms as Marilyn but had a
perfect rear, PERFECT!

==

I have seen several pictures of David!!!

wrote in message ...

On Sat, 22 Dec 2018 20:43:54 -0000, "Ophelia" >
wrote:

>
>
>wrote in message news >
>On Sat, 22 Dec 2018 02:40:36 -0800, "Julie Bove"
> wrote:
>
>>
>>"Gary" > wrote in message
...
>>> jmcquown wrote:
>>>>
>>>> Since when are recipes restricted by country? This is a global
>>>> newsgroup. Perhaps some of the ingredients aren't widely available but
>>>> the recipe certainly is.
>>>
>>> You're wrong. Some websites only work in the USA and not in other
>>> countries. Why, I don't know but it is very true.
>>
>>True. Just like we can't view a lot of websites in other countries. I
>>don't
>>know why either.
>
>I've never experienced a web site that says it's not available in the
>US... I've experienced web sites that are only for members, but never
>by country. There are plenty of websites that one must register and
>also pay a fee but I've yet to see one that restricts by country. I'm
>registered at a few web site that I pay a yearly fee but they don't
>care what country, they'll take anyone's money.
>Anyway I don't believe Ophilias fairytale, that recipe website I
>posted requires no registration... she simply didn't see that I posted
>the URL with the recipe until I called her on it, and than she made up
>an alibi about it not available in her country, which is a BIG FAT
>LIE! I use that site often, they maintain a list for users who
>comment on the recipes, they are from everywhere on the planet.
>
>---
>
>Sheldon I don't give a rat's arse whether you believe me or not ... OK????
>
>I am not the only one here who is bright enough to understand that some
>sites are not available in some countries.
>
>Keep displaying your ignorance, although it has to be said, I doubt anyone
>would be surprised!

You're the ignoranus who can't post in sequence without your childish
==============

As you wish. Stew in your own rotten juice!

"U.S. Janet B." wrote in message
...

On Sat, 22 Dec 2018 15:19:42 -0500, wrote:

>On Sat, 22 Dec 2018 02:40:36 -0800, "Julie Bove"
> wrote:
>
>>
>>"Gary" > wrote in message
...
>>> jmcquown wrote:
>>>>
>>>> Since when are recipes restricted by country? This is a global
>>>> newsgroup. Perhaps some of the ingredients aren't widely available but
>>>> the recipe certainly is.
>>>
>>> You're wrong. Some websites only work in the USA and not in other
>>> countries. Why, I don't know but it is very true.
>>
>>True. Just like we can't view a lot of websites in other countries. I
>>don't
>>know why either.
>
>I've never experienced a web site that says it's not available in the
>US... I've experienced web sites that are only for members, but never
>by country. There are plenty of websites that one must register and
>also pay a fee but I've yet to see one that restricts by country. I'm
>registered at a few web site that I pay a yearly fee but they don't
>care what country, they'll take anyone's money.
>Anyway I don't believe Ophilias fairytale, that recipe website I
>posted requires no registration... she simply didn't see that I posted
>the URL with the recipe until I called her on it, and than she made up
>an alibi about it not available in her country, which is a BIG FAT
>LIE! I use that site often, they maintain a list for users who
>comment on the recipes, they are from everywhere on the planet.

You're wrong, Ophelia is correct.. The wording may be different. 'The
web site isn't available' or something like that. It's always been
like that.

==

Thanks, Janet US but he is too thick headed and arrogant to believe anything
other than his own filthy dreams.

"cshenk" wrote in message
...

Ophelia wrote:

>
>
> "Julie Bove" wrote in message news >
>
> "Gary" > wrote in message
> ...
> > jmcquown wrote:
> > >
> > > Since when are recipes restricted by country? This is a global
> > > newsgroup. Perhaps some of the ingredients aren't widely
> > > available but the recipe certainly is.
> >
> > You're wrong. Some websites only work in the USA and not in other
> > countries. Why, I don't know but it is very true.
>
> True. Just like we can't view a lot of websites in other countries. I
> don't know why either.
>
> ==
>
> Yes, it is very annoying when someone posts the link to a site that I
> would find very interesting!

Yes, but the poster has no way to know the site is blocking, until
someone tells them. Sorry about that but Gary passed the recipe on so
hopefully all well.

==

??? Not sure what you mean, but of course I don't expect the poster to know
that!!

On 2018-12-23 2:19 a.m., Cheri wrote:
> > wrote in message
>
>> graham is ired because I caught him stealing an image off the net...
>> and he's not the first one I've caught... one can always spot an image
>
> I don't believe you at all.
>

If Sheldon caught him stealing an image off the net she should be able
to provide a link to the original.

cshenk wrote:

> Ophelia wrote:
>
> >
> >
> > "cshenk" wrote in message
> > ...
> >
> > Ophelia wrote:
> >
> > >
> > >
> > > "cshenk" wrote in message
> > > ...
> > >
> > > Ophelia wrote:
> > >
> > > >
> > > >
> > >> "Leonard Blaisdell" wrote in message
> > >> ...
> > > >
> > >> In article >, Cheri
> > > wrote:
> > > >
> > >>> I've made some really good recipe changes at times that suit us,
> > >but >> sometimes they are a fail with nobody to blame but myself,
> > >live and >> learn.
> > > >
> > >> I've made some nearly unpalatable dishes. I tell my wife that it
> > >> isn't very good, but there's soup in the cupboard and cold cuts
> > in >> the fridge if she wants to serve herself. She always manages
> > to >> choke the meal down without disturbing the cupboard or fridge.
> > >> We're having stew meat stroganoff tonight. I've made it enough to
> > >> know she'll like it. I'm serving buttered Dutch crunch loaf
> > slices >> with it.
> > > >
> > >> leo
> > > >
> > >> ==
> > > >
> > >> You are lucky to have her)
> > >
> > > I have to laugh! I boffed one today. Hubby and Charlotte ate it
> > > and said it tasted fine but looked like pink puke. OOPS!
> > >
> > > ==
> > >
> > > Perhaps you should have tasted one
> >
> > Snicker, they ate it all up before I got to it.
> >
> > ==
> >
> > lol it must have been good
>
> Must have been! Ah well. I'm making a mild experiement now. Not
> hugely adventurous and just using some leftovers. A soup pot with
> leftover butter beans, Navy beans, sausage, beanpot juices, brocolli
> spears, chicken stock and green beans.

This came out tasting great but the looks were less than spetacular due
to the dry beans having been already cooked. It was a sort of mashed
beans thick soup with bits of greenery and crumbled up sausage bits.

Ophelia wrote:

>
>
> "cshenk" wrote in message
> ...
>
> Ophelia wrote:
>
> >
> >
> > "Julie Bove" wrote in message news > >
> >
> >"Gary" > wrote in message
> > ...
> >> jmcquown wrote:
> >> >
> >> > Since when are recipes restricted by country? This is a global
> >> > newsgroup. Perhaps some of the ingredients aren't widely
> >> > available but the recipe certainly is.
> > >
> >> You're wrong. Some websites only work in the USA and not in other
> >> countries. Why, I don't know but it is very true.
> >
> > True. Just like we can't view a lot of websites in other countries.
> > I don't know why either.
> >
> > ==
> >
> > Yes, it is very annoying when someone posts the link to a site that
> > I would find very interesting!
>
> Yes, but the poster has no way to know the site is blocking, until
> someone tells them. Sorry about that but Gary passed the recipe on so
> hopefully all well.
>
> ==
>
> ??? Not sure what you mean, but of course I don't expect the poster
> to know that!!

Sorry to be unclear. I run into this often with Australia and New
Zealand sites. For reasons known only to them, they restrict USA
connections. May have to do with differences in Copywrite laws? It's
not common but it happens.

Roy wrote:

> On Saturday, December 22, 2018 at 9:29:57 AM UTC-7, GM wrote:
> > graham wrote:
> >
> > > On 2018-12-21 1:51 p.m., wrote:
> > > > On Fri, 21 Dec 2018 10:33:36 -0700, graham >
> > > > wrote:
> > > >
> > > >> On 2018-12-21 10:13 a.m., U.S. Janet B. wrote:
> > > >>> rustOn Fri, 21 Dec 2018 10:49:07 -0500, jmcquown
> > > >>> > wrote:
> > > > > >
> > > >>>> On 12/19/2018 2:17 PM, Gary wrote:
> > > >>>>> wrote:
> > > > > > > > >
> > > >>>>>> I'm almost ascared to ask what's buttered Dutch crunch
> > > loaf?
> > > > > > > >
> > > >>>>> Probably good but doesn't sound very good to me either.
> > > > > > > >
> > > >>>> Without looking it up, it sounds like a sort of coffee cake
> > > to me. >>>> Those things used to be popular in the 1960's when
> > > my mother had ladies >>>> over for lunch with coffee or tea.
> > > > > > >
> > > >>>> Jill
> > > > > >
> > > >>> It's a lighter bread with a thin, crunchy crust
> > > > > >
> > > >> Like this:
> > > >> https://postimg.cc/v4jJ37hZ
> > > >
> > > > That's obviously an image lifted off the net...
> > >
> > > >
> > > YOU IGNORANT PRICK!! I MADE IT!! THAT PHOTO IS IN MY KITCHEN!
> > > WHY DON'T YOU GO AND STICK YOUR HEAD UP A DEAD BEAR'S ARSE WHERE
> > > IT BELONGS!!!!
> >
> >
> > My word, graham, such language! Do you think you represent
> > yourself as a good "Ambassador" of Canada with such fowl - mouthed
> > harangues...!!!???
> >
> > --
> > Best
> > Greg
>
> I'm sure you mean "foul-mouthed".

LOL, no Fowl was correct

Bruce wrote:
> On Sat, 22 Dec 2018 23:19:18 -0800, "Cheri" >
> wrote:
>
>> > wrote in message
>>
>>
>>> graham is ired because I caught him stealing an image off the net...
>>> and he's not the first one I've caught... one can always spot an image
>>
>> I don't believe you at all.
>
> I don't think anybody does.
>

Popeye just gets really worked up about pics.

> wrote in message
...
> On Thu, 20 Dec 2018 "cshenk" wrote:
>>
>>I have to laugh! I boffed one today.
>
> Um, people are eating here.
> https://www.urbandictionary.com/define.php?term=boofed

You looked up "boofed". Not that "boffed" is any better.

https://www.urbandictionary.com/define.php?term=boffed

On 12/21/2018 2:47 PM, wrote:
> On Fri, 21 Dec 2018 10:41:20 -0500, jmcquown >
> wrote:
>
>> On 12/19/2018 6:14 AM, Cindy Hamilton wrote:
>>>
>>> Yesterday was my husband's birthday. He asked for chicken piccata,
>>> rice, and green beans. My track record on piccata isn't perfect, but
>>> I managed quite a good one last night.
>>>
>>> Cindy Hamilton
>>>
>> I like chicken piccata but much prefer veal piccata. Happy Birthday
>> to your husband!
>>
>> Jill
>
> I prefer pork piccata, made with cutlets of boneless pork loin...
> $1.89/lb vs $6+/lb veal. Actually it's what many Italian restaurants
> use, with all that cracked black pepper & lemon near impossible to
> tell the difference.
>
I like pork but haven't made pork piccata. I wouldn't know what many
Italian restaurants do. When I prepare veal piccata it's made with
veal. Or I make chicken piccata. Neither preparation contains a lot of
pepper, just a little added to the flour used for dredging. Likewise,
the lemon is minimal. Ever had sole piccata? To die for! It's nearly
impossible to find sole this far south.

Jill

On 12/22/2018 3:19 PM, wrote:
> On Sat, 22 Dec 2018 02:40:36 -0800, "Julie Bove"
> > wrote:
>
>>
>> "Gary" > wrote in message ...
>>> jmcquown wrote:
>>>>
>>>> Since when are recipes restricted by country? This is a global
>>>> newsgroup. Perhaps some of the ingredients aren't widely available but
>>>> the recipe certainly is.
>>>
>>> You're wrong. Some websites only work in the USA and not in other
>>> countries. Why, I don't know but it is very true.
>>
>> True. Just like we can't view a lot of websites in other countries. I don't
>> know why either.
>
> I've never experienced a web site that says it's not available in the
> US...

I typed my reply to her inaccurately. She's not in the US. Of course
some links are restricted in other countries. I simply meant we could
share the recipes here without using links.

Jill

On Fri, 28 Dec 2018 10:02:53 -0500, jmcquown >
wrote:

>On 12/21/2018 2:47 PM, wrote:
>> On Fri, 21 Dec 2018 10:41:20 -0500, jmcquown >
>> wrote:
>>
>>> On 12/19/2018 6:14 AM, Cindy Hamilton wrote:
>>>>
>>>> Yesterday was my husband's birthday. He asked for chicken piccata,
>>>> rice, and green beans. My track record on piccata isn't perfect, but
>>>> I managed quite a good one last night.
>>>>
>>>> Cindy Hamilton
>>>>
>>> I like chicken piccata but much prefer veal piccata. Happy Birthday
>>> to your husband!
>>>
>>> Jill
>>
>> I prefer pork piccata, made with cutlets of boneless pork loin...
>> $1.89/lb vs $6+/lb veal. Actually it's what many Italian restaurants
>> use, with all that cracked black pepper & lemon near impossible to
>> tell the difference.
>>
>I like pork but haven't made pork piccata. I wouldn't know what many
>Italian restaurants do. When I prepare veal piccata it's made with
>veal. Or I make chicken piccata. Neither preparation contains a lot of
>pepper, just a little added to the flour used for dredging. Likewise,
>the lemon is minimal. Ever had sole piccata? To die for! It's nearly
>impossible to find sole this far south.
>
>Jill

There is no sole in the US unless it's frozen... sole is fished in the
waters off north western Europe. Any restaurant in the US that offers
fresh sole (ie Dover sole) is lying... probably not even frozen sole,
at best it's flounder.
https://en.wikipedia.org/wiki/Sole_%28fish%29

On Lung Guyland I could catch more flounder than I could use but was
not a favorite as it's a small boney fish and after cleaning there
wouldn't e much left. My favorite flat fish is fluke (aka doormat),
they can be quite large, ten pounds and more.
https://www.reluctantgourmet.com/flu...he-difference/

On 12/28/2018 1:49 PM, l not -l wrote:
> On 28-Dec-2018, Wayne Boatwright > wrote:
>
>> On Fri 28 Dec 2018 08:02:53a, jmcquown told us...
>>
>>> On 12/21/2018 2:47 PM, wrote:
>>>> On Fri, 21 Dec 2018 10:41:20 -0500, jmcquown
>>>> > wrote:
>>>>
>>>>> On 12/19/2018 6:14 AM, Cindy Hamilton wrote:
>>>>>>
>>>>>> Yesterday was my husband's birthday. He asked for chicken
>>>>>> piccata, rice, and green beans. My track record on piccata
>>>>>> isn't perfect, but I managed quite a good one last night.
>>>>>>
>>>>>> Cindy Hamilton
>>>>>>
>>>>> I like chicken piccata but much prefer veal piccata. Happy
>>>>> Birthday to your husband!
>>>>>
>>>>> Jill
>>>>
>>>> I prefer pork piccata, made with cutlets of boneless pork loin...
>>>> $1.89/lb vs $6+/lb veal. Actually it's what many Italian
>>>> restaurants use, with all that cracked black pepper & lemon near
>>>> impossible to tell the difference.
>>>>
>>> I like pork but haven't made pork piccata. I wouldn't know what
>>> many Italian restaurants do. When I prepare veal piccata it's
>>> made with veal. Or I make chicken piccata. Neither preparation
>>> contains a lot of pepper, just a little added to the flour used
>>> for dredging. Likewise, the lemon is minimal. Ever had sole
>>> piccata? To die for! It's nearly impossible to find sole this
>>> far south.
>>>
>>> Jill
>>>
>>
>> I've made it numerous times with pork cutlets that were pounded even
>> thinner. The flavor and texture were both great.
> The supermarket I shop most often occasionally has pork cube steak
> available. When I buy pork cube steak, I often use it to make pork piccata.
>
That's a good idea for pork cubed steak. I've seen those but have never
bought them. They look more like they'd be good for country fried
steak, except with pork.

Jill

On 12/28/2018 5:20 PM, Wayne Boatwright wrote:
> On Fri 28 Dec 2018 03:15:11p, jmcquown told us...
>
>> On 12/28/2018 1:49 PM, l not -l wrote:
>>>>
>>>> I've made it numerous times with pork cutlets that were pounded
>>>> even thinner. The flavor and texture were both great.
>>> The supermarket I shop most often occasionally has pork cube
>>> steak available. When I buy pork cube steak, I often use it to
>>> make pork piccata.
>>>
>> That's a good idea for pork cubed steak. I've seen those but have
>> never bought them. They look more like they'd be good for country
>> fried steak, except with pork.
>>
>> Jill
>>
>
> I totally agree. Running them through the cubing/tenderizing machine
> destroys the texture needed for picata.
>
Yeah, the texture wouldn't be quite right for piccata. Not saying pork
can't be used for piccata. I'd use cubed pork steak differently.

Jill

On 12/28/2018 6:12 PM, Wayne Boatwright wrote:
> On Fri 28 Dec 2018 03:53:47p, jmcquown told us...
>
>> On 12/28/2018 5:20 PM, Wayne Boatwright wrote:
>>> On Fri 28 Dec 2018 03:15:11p, jmcquown told us...
>>>
>>>> On 12/28/2018 1:49 PM, l not -l wrote:
>>>>>>
>>>>>> I've made it numerous times with pork cutlets that were
>>>>>> pounded even thinner. The flavor and texture were both great.
>>>>> The supermarket I shop most often occasionally has pork cube
>>>>> steak available. When I buy pork cube steak, I often use it to
>>>>> make pork piccata.
>>>>>
>>>> That's a good idea for pork cubed steak. I've seen those but
>>>> have never bought them. They look more like they'd be good for
>>>> country fried steak, except with pork.
>>>>
>>>> Jill
>>>>
>>>
>>> I totally agree. Running them through the cubing/tenderizing
>>> machine destroys the texture needed for picata.
>>>
>> Yeah, the texture wouldn't be quite right for piccata. Not saying
>> pork can't be used for piccata. I'd use cubed pork steak
>> differently.
>>
>> Jill
>>
>
> I usually either grill pork steaks or make smothered pork steaks. I
> use beef cube steak for chicken fried steak. I'm not sure how I
> would use cubed pork steak. I've never bought it beforee. In fact,
> I don't recall seeing it the stores I shop in.
>
We have different stores, for sure. Cubed beef steak isn't a thing at
my go to grocery store. I've seen cubed pork steaks there and it
occurred to me they might be good for the chicken fried method. I've
never bought them. I sometimes make smothered pork steaks or chops but
not with the run through the tenderizer pork.

Jill

On Fri, 28 Dec 2018 17:15:11 -0500, jmcquown >
wrote:

>On 12/28/2018 1:49 PM, l not -l wrote:
>> On 28-Dec-2018, Wayne Boatwright > wrote:
>>
>>> On Fri 28 Dec 2018 08:02:53a, jmcquown told us...
>>>
>>>> On 12/21/2018 2:47 PM, wrote:
>>>>> On Fri, 21 Dec 2018 10:41:20 -0500, jmcquown
>>>>> > wrote:
>>>>>
>>>>>> On 12/19/2018 6:14 AM, Cindy Hamilton wrote:
>>>>>>>
>>>>>>> Yesterday was my husband's birthday. He asked for chicken
>>>>>>> piccata, rice, and green beans. My track record on piccata
>>>>>>> isn't perfect, but I managed quite a good one last night.
>>>>>>>
>>>>>>> Cindy Hamilton
>>>>>>>
>>>>>> I like chicken piccata but much prefer veal piccata. Happy
>>>>>> Birthday to your husband!
>>>>>>
>>>>>> Jill
>>>>>
>>>>> I prefer pork piccata, made with cutlets of boneless pork loin...
>>>>> $1.89/lb vs $6+/lb veal. Actually it's what many Italian
>>>>> restaurants use, with all that cracked black pepper & lemon near
>>>>> impossible to tell the difference.
>>>>>
>>>> I like pork but haven't made pork piccata. I wouldn't know what
>>>> many Italian restaurants do. When I prepare veal piccata it's
>>>> made with veal. Or I make chicken piccata. Neither preparation
>>>> contains a lot of pepper, just a little added to the flour used
>>>> for dredging. Likewise, the lemon is minimal. Ever had sole
>>>> piccata? To die for! It's nearly impossible to find sole this
>>>> far south.
>>>>
>>>> Jill
>>>>
>>>
>>> I've made it numerous times with pork cutlets that were pounded even
>>> thinner. The flavor and texture were both great.
>> The supermarket I shop most often occasionally has pork cube steak
>> available. When I buy pork cube steak, I often use it to make pork piccata.
>>
>That's a good idea for pork cubed steak. I've seen those but have never
>bought them. They look more like they'd be good for country fried
>steak, except with pork.
>
>Jill

STOP IT, HE'S FULL OF FAGGOT SHIT... stop making a fool of yourself.
There's no such thing as cubed pork steak.. the only rubber mallet the
faggot has is for pounding his dick... no one who knows how to cook
hammers meat unless what they want is extra tough meat.
Jill, haven't you figured out by now that the faggot is a LIAR. We've
all seen your abode... that sicko faggot lives in a defunct motel room
from the '50s, or a tent. We've all seen samples of your ordinary
daily cooking, no one has seen anything that faggot liar claims to
have cooked. I don't expect Waldorf fancy, most people cook
ordinary, that faggot cooks nothing, zero. I don't believe that
faggot owns a stove. I happen to know that faggots lie, their entire
lives are one big fat lie.

wrote:
> On Fri, 28 Dec 2018 17:15:11 -0500, jmcquown >
> wrote:
>
>> On 12/28/2018 1:49 PM, l not -l wrote:
>>> On 28-Dec-2018, Wayne Boatwright > wrote:
>>>
>>>> On Fri 28 Dec 2018 08:02:53a, jmcquown told us...
>>>>
>>>>> On 12/21/2018 2:47 PM, wrote:
>>>>>> On Fri, 21 Dec 2018 10:41:20 -0500, jmcquown
>>>>>> > wrote:
>>>>>>
>>>>>>> On 12/19/2018 6:14 AM, Cindy Hamilton wrote:
>>>>>>>>
>>>>>>>> Yesterday was my husband's birthday. He asked for chicken
>>>>>>>> piccata, rice, and green beans. My track record on piccata
>>>>>>>> isn't perfect, but I managed quite a good one last night.
>>>>>>>>
>>>>>>>> Cindy Hamilton
>>>>>>>>
>>>>>>> I like chicken piccata but much prefer veal piccata. Happy
>>>>>>> Birthday to your husband!
>>>>>>>
>>>>>>> Jill
>>>>>>
>>>>>> I prefer pork piccata, made with cutlets of boneless pork loin...
>>>>>> $1.89/lb vs $6+/lb veal. Actually it's what many Italian
>>>>>> restaurants use, with all that cracked black pepper & lemon near
>>>>>> impossible to tell the difference.
>>>>>>
>>>>> I like pork but haven't made pork piccata. I wouldn't know what
>>>>> many Italian restaurants do. When I prepare veal piccata it's
>>>>> made with veal. Or I make chicken piccata. Neither preparation
>>>>> contains a lot of pepper, just a little added to the flour used
>>>>> for dredging. Likewise, the lemon is minimal. Ever had sole
>>>>> piccata? To die for! It's nearly impossible to find sole this
>>>>> far south.
>>>>>
>>>>> Jill
>>>>>
>>>>
>>>> I've made it numerous times with pork cutlets that were pounded even
>>>> thinner. The flavor and texture were both great.
>>> The supermarket I shop most often occasionally has pork cube steak
>>> available. When I buy pork cube steak, I often use it to make pork piccata.
>>>
>> That's a good idea for pork cubed steak. I've seen those but have never
>> bought them. They look more like they'd be good for country fried
>> steak, except with pork.
>>
>> Jill
>
> STOP IT, HE'S FULL OF FAGGOT SHIT... stop making a fool of yourself.
> There's no such thing as cubed pork steak.. the only rubber mallet the
> faggot has is for pounding his dick... no one who knows how to cook
> hammers meat unless what they want is extra tough meat.
> Jill, haven't you figured out by now that the faggot is a LIAR. We've
> all seen your abode... that sicko faggot lives in a defunct motel room
> from the '50s, or a tent. We've all seen samples of your ordinary
> daily cooking, no one has seen anything that faggot liar claims to
> have cooked. I don't expect Waldorf fancy, most people cook
> ordinary, that faggot cooks nothing, zero. I don't believe that
> faggot owns a stove. I happen to know that faggots lie, their entire
> lives are one big fat lie.
>

That's the ticket Popeye. Yoose are gonna make all da wimmens an faggots
love yoose.

On 12/28/2018 9:37 PM, wrote:
>> That's a good idea for pork cubed steak. I've seen those but have never
>> bought them. They look more like they'd be good for country fried
>> steak, except with pork.
>>
>> Jill
> STOP IT, HE'S FULL OF FAGGOT SHIT... stop making a fool of yourself.
> There's no such thing as cubed pork steak..
> Jill, haven't you figured out by now that the faggot is a LIAR.

Sheldon, I've figured out you don't have a clue about what is available
in supermarkets other than yours. I've seen cubed pork steaks at
Publix. Here's their phone number. (843) 770-0026. How about you call
and ask them? As for the use of pork cubed steak, I do think they'd do
well as country fried steak with cream gravy.

I conceded pork would work for for you for piccata but you got really
****y when I said I prefer veal. So sorry, but I can tell the
difference in taste between veal and pork. I can tell the difference if
it's made with chicken, too.

Jill

On 12/28/2018 5:11 PM, wrote:
> On Fri, 28 Dec 2018 10:02:53 -0500, jmcquown >
> wrote:
>
>> On 12/21/2018 2:47 PM, wrote:
>>> On Fri, 21 Dec 2018 10:41:20 -0500, jmcquown >
>>> wrote:
>>>
>>>> On 12/19/2018 6:14 AM, Cindy Hamilton wrote:
>>>>>
>>>>> Yesterday was my husband's birthday. He asked for chicken piccata,
>>>>> rice, and green beans. My track record on piccata isn't perfect, but
>>>>> I managed quite a good one last night.
>>>>>
>>>>> Cindy Hamilton
>>>>>
>>>> I like chicken piccata but much prefer veal piccata. Happy Birthday
>>>> to your husband!
>>>>
>>>> Jill
>>>
>>> I prefer pork piccata, made with cutlets of boneless pork loin...
>>> $1.89/lb vs $6+/lb veal. Actually it's what many Italian restaurants
>>> use, with all that cracked black pepper & lemon near impossible to
>>> tell the difference.
>>>
>> I like pork but haven't made pork piccata. I wouldn't know what many
>> Italian restaurants do. When I prepare veal piccata it's made with
>> veal. Or I make chicken piccata. Neither preparation contains a lot of
>> pepper, just a little added to the flour used for dredging. Likewise,
>> the lemon is minimal. Ever had sole piccata? To die for! It's nearly
>> impossible to find sole this far south.
>>
>> Jill
>
> There is no sole in the US unless it's frozen... sole is fished in the
> waters off north western Europe. Any restaurant in the US that offers
> fresh sole (ie Dover sole) is lying... probably not even frozen sole,
> at best it's flounder.

Of course it's frozen. There was a restaurant in Memphis that was able
to get sole. They didn't claim it was "Dover" sole, mind you. But the
sole piccata, lightly floured and browned in butter and a bit of olive
oil with a splash of lemon and topped with capers was delicious. Served
with fettuchini with grated parm and butter and a side of spinach.

Sure, I can buy frozen flounder. I nearly bought some yesterday. I
bought swordfish steaks instead.

Jill

On 2019-01-01 12:33 p.m., jmcquown wrote:
> On 12/28/2018 9:37 PM, wrote:
>>> That's a good idea for pork cubed steak.Â* I've seen those but have never
>>> bought them.Â* They look more like they'd be good for country fried
>>> steak, except with pork.
>>>
>>> Jill
>> STOP IT, HE'S FULL OF FAGGOT SHIT... stop making a fool of yourself.
>> There's no such thing as cubed pork steak..
>> Jill, haven't you figured out by now that the faggot is a LIAR.
>
> Sheldon, I've figured out you don't have a clue about what is available
> in supermarkets other than yours.Â* I've seen cubed pork steaks at
> Publix.Â* Here's their phone number. (843) 770-0026.Â* How about you call
> and ask them?Â* As for the use of pork cubed steak, I do think they'd do
> well as country fried steak with cream gravy.


FWIW, I don't remember ever seeing it here. I don't think that means
that it is not available anywhere else. Grocery stores cater to what
their customers want, and if there was a butcher of meat cutter
somewhere who thought that was an appropriate way to prepare pork for
retail purposes, and people bought it, then you have created a market
that may need to be filled.

There are lots of regional variations in meat cuts. It may depend on the
local culture or the meat cutters background. We sometimes buy London
Broils, but I learned from discussions here that what we call London
Broils are much different from what others her are used to. Rather than
a chunk of beef than a marinating a slab of a tough cut of beef that is
later grilled, our version is a similar tough cut that has been pounded
out, making it thinner, wider. That sheet of mechanically tenderized
meat gets a layer of sausage and is then rolled up, tied up and sliced
into servicing sizes that are grilled or broiled.




> I conceded pork would work for for you for piccata but you got really
> ****y when I said I prefer veal.Â* So sorry, but I can tell the
> difference in taste between veal and pork.Â* I can tell the difference if
> it's made with chicken, too.

Sheldon often makes blanket statements about how people cannot taste the
difference between various things, or that certain things all taste the
same. That should be read that he cannot.