On Sun, 30 Aug 2020 11:47:20 -0400, Gary > wrote:

>jmcquown wrote:
>>
>> > Now that we live twice as long, would be nice to get
>> > a third set of teeth in your 50s. An oversight by God, imo.
>> >
>> LOL! How about just take care of your teeth? Brush them and floss and
>> so on? I suppose if I live long enough I might wish for a third set of
>> teeth.
>
>That's all I was saying, Jill. I still have all mine too.
>Many people don't by age 60 or so.
>
>I'm probably only good for another 20 years so I won't have
>to worry about false teeth unless a serious gum disease.
>
>Even if I lose a few, I could deal with it.
>Lose too many and just move up into the hills
>of West Virginia and fit right in. heheh

And start <spitting>?

Bruce wrote:
> On Sun, 30 Aug 2020 11:47:20 -0400, Gary > wrote:
>
>> jmcquown wrote:
>>>
>>>> Now that we live twice as long, would be nice to get
>>>> a third set of teeth in your 50s. An oversight by God, imo.
>>>>
>>> LOL! How about just take care of your teeth? Brush them and floss and
>>> so on? I suppose if I live long enough I might wish for a third set of
>>> teeth.
>>
>> That's all I was saying, Jill. I still have all mine too.
>> Many people don't by age 60 or so.
>>
>> I'm probably only good for another 20 years so I won't have
>> to worry about false teeth unless a serious gum disease.
>>
>> Even if I lose a few, I could deal with it.
>> Lose too many and just move up into the hills
>> of West Virginia and fit right in. heheh
>
> And start <spitting>?
>

Getting a good odor Druce?

On Wednesday, August 26, 2020 at 9:06:02 PM UTC-5, Sqwertz wrote:
> The best CFS starts with good beef - a 17-ounce choice ribeye,
> pounded to about 15" long. It shrunk up to about 1/2" thick when
> cooked.
>
> https://i.postimg.cc/9MgqXkFc/Chicke...ye-Pounded.jpg
>
> Served with roasted cauliflower, green beans, and beefy mushroom
> sour cream gravy.
>
> https://i.postimg.cc/G2myCRRM/Chicken-Fried-Ribeye.jpg
>
> That's a 15" serving platter.
>
> -sw

I made chicken fried steak this evening, but I used two strips cut out of two large porterhouses. Pounded, salted, peppered, dredged in rice flour, and fried in peanut oil with a little bacon grease and beef fat. Green beans which were way undercooked for me, rather undercooked for my son, and my wife loved them. I made bacon to crumble on top. I also made mashed potatoes and gravy.

--Bryan

On Mon, 31 Aug 2020 14:58:09 -0700 (PDT), Bryan Simmons wrote:

> On Wednesday, August 26, 2020 at 9:06:02 PM UTC-5, Sqwertz wrote:
>> The best CFS starts with good beef - a 17-ounce choice ribeye,
>> pounded to about 15" long. It shrunk up to about 1/2" thick when
>> cooked.
>>
>> https://i.postimg.cc/9MgqXkFc/Chicke...ye-Pounded.jpg
>>
>> Served with roasted cauliflower, green beans, and beefy mushroom
>> sour cream gravy.
>>
>> https://i.postimg.cc/G2myCRRM/Chicken-Fried-Ribeye.jpg
>>
>> That's a 15" serving platter.
>
> I made chicken fried steak this evening, but I used two strips cut
> out of two large porterhouses. Pounded, salted, peppered,
> dredged in rice flour, and fried in peanut oil with a little
> bacon grease and beef fat. Green beans which were way
> undercooked for me, rather undercooked for my son, and my wife
> loved them. I made bacon to crumble on top. I also made mashed
> potatoes and gravy.

That's the sprit! Whether I inspired it or it was already on your
menu - YOU COOKED IT and followed up on the topic constructively.
Unlike those Keyboard Cowgirls that just bitch about how other
people cooked their food - Beootches.

-sw