Â* The small end of a whole eye of round this time , prolly 2 1/2 lbs ,
browned in olive oil in a screamin' hot CI frying pan - coincidentally
the same one I used last night for burgers and onions/shrooms - deglazed
with red wine and water , some really nice stuffÂ* . I added some taters
and carrots around 4 , gonna let it simmer until it's tender then turn
that au jus into gravy , some of which is sure to land on a slice of
that fresh bread I baked this morning . I rarely mention it , but almost
everything I cook is seasoned with a varying mix of
salt/pepper/onion/garlic . Sometimes the onion and garlic are fresh ,
sometimes powdered or minced/dried . This "roast" is no exception , I
used salt and pepper , powdered garlic and dried minced onions .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

On Wednesday, April 10, 2019 at 5:48:49 PM UTC-5, Terry Coombs wrote:
>
> Â* The small end of a whole eye of round this time , prolly 2 1/2 lbs ,
> browned in olive oil in a screamin' hot CI frying pan - coincidentally
> the same one I used last night for burgers and onions/shrooms - deglazed
> with red wine and water , some really nice stuffÂ* . I added some taters
> and carrots around 4 , gonna let it simmer until it's tender then turn
> that au jus into gravy , some of which is sure to land on a slice of
> that fresh bread I baked this morning . I rarely mention it , but almost
> everything I cook is seasoned with a varying mix of
> salt/pepper/onion/garlic . Sometimes the onion and garlic are fresh ,
> sometimes powdered or minced/dried . This "roast" is no exception , I
> used salt and pepper , powdered garlic and dried minced onions .
>
Sounds very tasty and garlic really does add flavor to what can be a boring
piece of meat. I have been known to sprinkle a tablespoon of flour over the
meat before putting the lid on and letting the crockpot do its magic. Gives
the gravy a smidge of 'body.'

On Wed, 10 Apr 2019 19:21:42 -0700 (PDT), "
> wrote:

>On Wednesday, April 10, 2019 at 5:48:49 PM UTC-5, Terry Coombs wrote:
>>
>> * The small end of a whole eye of round this time , prolly 2 1/2 lbs ,
>> browned in olive oil in a screamin' hot CI frying pan - coincidentally
>> the same one I used last night for burgers and onions/shrooms - deglazed
>> with red wine and water , some really nice stuff* . I added some taters
>> and carrots around 4 , gonna let it simmer until it's tender then turn
>> that au jus into gravy , some of which is sure to land on a slice of
>> that fresh bread I baked this morning . I rarely mention it , but almost
>> everything I cook is seasoned with a varying mix of
>> salt/pepper/onion/garlic . Sometimes the onion and garlic are fresh ,
>> sometimes powdered or minced/dried . This "roast" is no exception , I
>> used salt and pepper , powdered garlic and dried minced onions .
>>
>Sounds very tasty and garlic really does add flavor to what can be a boring
>piece of meat. I have been known to sprinkle a tablespoon of flour over the
>meat before putting the lid on and letting the crockpot do its magic. Gives
>the gravy a smidge of 'body.'

Fried pork chops tonight, seasoned with Penzeys adobo.
https://www.penzeys.com/online-catal.../c-24/p-1/pd-s

On Thursday, April 11, 2019 at 9:29:30 AM UTC-10, Sheldon wrote:
> On Wed, 10 Apr 2019 19:21:42 -0700 (PDT), "
> > wrote:
>
> >On Wednesday, April 10, 2019 at 5:48:49 PM UTC-5, Terry Coombs wrote:
> >>
> >> Â* The small end of a whole eye of round this time , prolly 2 1/2 lbs ,
> >> browned in olive oil in a screamin' hot CI frying pan - coincidentally
> >> the same one I used last night for burgers and onions/shrooms - deglazed
> >> with red wine and water , some really nice stuffÂ* . I added some taters
> >> and carrots around 4 , gonna let it simmer until it's tender then turn
> >> that au jus into gravy , some of which is sure to land on a slice of
> >> that fresh bread I baked this morning . I rarely mention it , but almost
> >> everything I cook is seasoned with a varying mix of
> >> salt/pepper/onion/garlic . Sometimes the onion and garlic are fresh ,
> >> sometimes powdered or minced/dried . This "roast" is no exception , I
> >> used salt and pepper , powdered garlic and dried minced onions .
> >>
> >Sounds very tasty and garlic really does add flavor to what can be a boring
> >piece of meat. I have been known to sprinkle a tablespoon of flour over the
> >meat before putting the lid on and letting the crockpot do its magic. Gives
> >the gravy a smidge of 'body.'
>
> Fried pork chops tonight, seasoned with Penzeys adobo.
> https://www.penzeys.com/online-catal.../c-24/p-1/pd-s

Forget that white bread "adobo" chops and make the real thing.

https://salu-salo.com/pork-adobo/

On Thursday, April 11, 2019 at 3:42:28 PM UTC-4, dsi1 wrote:
> On Thursday, April 11, 2019 at 9:29:30 AM UTC-10, Sheldon wrote:
> > On Wed, 10 Apr 2019 19:21:42 -0700 (PDT), "
> > > wrote:
> >
> > >On Wednesday, April 10, 2019 at 5:48:49 PM UTC-5, Terry Coombs wrote:
> > >>
> > >> Â* The small end of a whole eye of round this time , prolly 2 1/2 lbs ,
> > >> browned in olive oil in a screamin' hot CI frying pan - coincidentally
> > >> the same one I used last night for burgers and onions/shrooms - deglazed
> > >> with red wine and water , some really nice stuffÂ* . I added some taters
> > >> and carrots around 4 , gonna let it simmer until it's tender then turn
> > >> that au jus into gravy , some of which is sure to land on a slice of
> > >> that fresh bread I baked this morning . I rarely mention it , but almost
> > >> everything I cook is seasoned with a varying mix of
> > >> salt/pepper/onion/garlic . Sometimes the onion and garlic are fresh ,
> > >> sometimes powdered or minced/dried . This "roast" is no exception , I
> > >> used salt and pepper , powdered garlic and dried minced onions .
> > >>
> > >Sounds very tasty and garlic really does add flavor to what can be a boring
> > >piece of meat. I have been known to sprinkle a tablespoon of flour over the
> > >meat before putting the lid on and letting the crockpot do its magic. Gives
> > >the gravy a smidge of 'body.'
> >
> > Fried pork chops tonight, seasoned with Penzeys adobo.
> > https://www.penzeys.com/online-catal.../c-24/p-1/pd-s
>
> Forget that white bread "adobo" chops and make the real thing.
>
> https://salu-salo.com/pork-adobo/

He needn't forget the "white bread" version. They're probably both
good.

Cindy Hamilton

On 4/11/2019 3:57 PM, Cindy Hamilton wrote:
> On Thursday, April 11, 2019 at 3:42:28 PM UTC-4, dsi1 wrote:
>> On Thursday, April 11, 2019 at 9:29:30 AM UTC-10, Sheldon wrote:
>>> On Wed, 10 Apr 2019 19:21:42 -0700 (PDT), "
>>> > wrote:
>>>
>>>> On Wednesday, April 10, 2019 at 5:48:49 PM UTC-5, Terry Coombs wrote:
>>>>>
>>>>> Â* The small end of a whole eye of round this time , prolly 2 1/2 lbs ,
>>>>> browned in olive oil in a screamin' hot CI frying pan - coincidentally
>>>>> the same one I used last night for burgers and onions/shrooms - deglazed
>>>>> with red wine and water , some really nice stuffÂ* . I added some taters
>>>>> and carrots around 4 , gonna let it simmer until it's tender then turn
>>>>> that au jus into gravy , some of which is sure to land on a slice of
>>>>> that fresh bread I baked this morning . I rarely mention it , but almost
>>>>> everything I cook is seasoned with a varying mix of
>>>>> salt/pepper/onion/garlic . Sometimes the onion and garlic are fresh ,
>>>>> sometimes powdered or minced/dried . This "roast" is no exception , I
>>>>> used salt and pepper , powdered garlic and dried minced onions .
>>>>>
>>>> Sounds very tasty and garlic really does add flavor to what can be a boring
>>>> piece of meat. I have been known to sprinkle a tablespoon of flour over the
>>>> meat before putting the lid on and letting the crockpot do its magic. Gives
>>>> the gravy a smidge of 'body.'
>>>
>>> Fried pork chops tonight, seasoned with Penzeys adobo.
>>> https://www.penzeys.com/online-catal.../c-24/p-1/pd-s
>>
>> Forget that white bread "adobo" chops and make the real thing.
>>
>> https://salu-salo.com/pork-adobo/
>
> He needn't forget the "white bread" version. They're probably both
> good.
>
> Cindy Hamilton
>
There are many definitions of "adobo". dsi1 is of the opinion that
adobo is Filipino. I think of it as having origins in Spanish cuisine.
Sheldon is talking about a spice rub bought from Penzey's.

Make your own adobo spice blend:

Salt, paprika, black pepper, onion powder, oregano, cumin, garlic
powder, and chili powder.

Jill

On Thursday, April 11, 2019 at 9:57:55 AM UTC-10, Cindy Hamilton wrote:
> On Thursday, April 11, 2019 at 3:42:28 PM UTC-4, dsi1 wrote:
> > On Thursday, April 11, 2019 at 9:29:30 AM UTC-10, Sheldon wrote:
> > > On Wed, 10 Apr 2019 19:21:42 -0700 (PDT), "
> > > > wrote:
> > >
> > > >On Wednesday, April 10, 2019 at 5:48:49 PM UTC-5, Terry Coombs wrote:
> > > >>
> > > >> Â* The small end of a whole eye of round this time , prolly 2 1/2 lbs ,
> > > >> browned in olive oil in a screamin' hot CI frying pan - coincidentally
> > > >> the same one I used last night for burgers and onions/shrooms - deglazed
> > > >> with red wine and water , some really nice stuffÂ* . I added some taters
> > > >> and carrots around 4 , gonna let it simmer until it's tender then turn
> > > >> that au jus into gravy , some of which is sure to land on a slice of
> > > >> that fresh bread I baked this morning . I rarely mention it , but almost
> > > >> everything I cook is seasoned with a varying mix of
> > > >> salt/pepper/onion/garlic . Sometimes the onion and garlic are fresh ,
> > > >> sometimes powdered or minced/dried . This "roast" is no exception , I
> > > >> used salt and pepper , powdered garlic and dried minced onions .
> > > >>
> > > >Sounds very tasty and garlic really does add flavor to what can be a boring
> > > >piece of meat. I have been known to sprinkle a tablespoon of flour over the
> > > >meat before putting the lid on and letting the crockpot do its magic.. Gives
> > > >the gravy a smidge of 'body.'
> > >
> > > Fried pork chops tonight, seasoned with Penzeys adobo.
> > > https://www.penzeys.com/online-catal.../c-24/p-1/pd-s
> >
> > Forget that white bread "adobo" chops and make the real thing.
> >
> > https://salu-salo.com/pork-adobo/
>
> He needn't forget the "white bread" version. They're probably both
> good.
>
> Cindy Hamilton

If I was a woman from S. America, and my husband served me a pork chop with this "stuff" sprinkled on it and told me it was adobo, I'd split his head open with my trusty machete.

On 4/11/2019 3:29 PM, wrote:
> On Wed, 10 Apr 2019 19:21:42 -0700 (PDT), "
> > wrote:
>
>> On Wednesday, April 10, 2019 at 5:48:49 PM UTC-5, Terry Coombs wrote:
>>>
>>> Â* The small end of a whole eye of round this time , prolly 2 1/2 lbs ,
>>> browned in olive oil in a screamin' hot CI frying pan - coincidentally
>>> the same one I used last night for burgers and onions/shrooms - deglazed
>>> with red wine and water , some really nice stuffÂ* . I added some taters
>>> and carrots around 4 , gonna let it simmer until it's tender then turn
>>> that au jus into gravy , some of which is sure to land on a slice of
>>> that fresh bread I baked this morning . I rarely mention it , but almost
>>> everything I cook is seasoned with a varying mix of
>>> salt/pepper/onion/garlic . Sometimes the onion and garlic are fresh ,
>>> sometimes powdered or minced/dried . This "roast" is no exception , I
>>> used salt and pepper , powdered garlic and dried minced onions .
>>>
>> Sounds very tasty and garlic really does add flavor to what can be a boring
>> piece of meat. I have been known to sprinkle a tablespoon of flour over the
>> meat before putting the lid on and letting the crockpot do its magic. Gives
>> the gravy a smidge of 'body.'
>
> Fried pork chops tonight, seasoned with Penzeys adobo.
>

I don't know why you love that Penzey's adobo seasoning so much. I have
a jar of it and it's just OK. I do better putting together other herbs
and seasonings myself for something like pork chops or pork tenderloin.

I'm sure your meal will taste good. Just not a fan of that adobo.

Jill