What lip smacking dishes will be on your table this evening?? Here,
it's Wayne Boatright's ground pork and noodles. Mmmm, mmmmm.

I had bought a package of marked down cubed pork Thursday and
thought it would be great ground and cooked in the above dish. I
spread it out earlier in the day on a baking sheet and popped it in
the freezer to stiffen up. Bad idea as the food processor just didn't
like the semi-frozen meat. Even removing half of what was in the
bowl did not impress my processor.

I ended up putting small batches on a paper plate and microwaving
it for one minute. Perfect! It was thawed but still cold when I put
in the food processor bowl. Less than 10 seconds whirling around
that blade and it was the correct consistency. It cooked beautifully.

The dish turned out great but it could have stood a smidge more
salt when browning the meat. But a light shake over the serving
and it's fine.

On 9/25/2022 7:13 PM, itsjoannotjoann@webtv.net wrote:
>
> What lip smacking dishes will be on your table this evening?? Here,
> it's Wayne Boatright's ground pork and noodles. Mmmm, mmmmm.
>
> I had bought a package of marked down cubed pork Thursday and
> thought it would be great ground and cooked in the above dish. I
> spread it out earlier in the day on a baking sheet and popped it in
> the freezer to stiffen up. Bad idea as the food processor just didn't
> like the semi-frozen meat. Even removing half of what was in the
> bowl did not impress my processor.
>
> I ended up putting small batches on a paper plate and microwaving
> it for one minute. Perfect! It was thawed but still cold when I put
> in the food processor bowl. Less than 10 seconds whirling around
> that blade and it was the correct consistency. It cooked beautifully.
>
> The dish turned out great but it could have stood a smidge more
> salt when browning the meat. But a light shake over the serving
> and it's fine.

Sounds good. Thought the food processor would have chopped it well.

Last night was Chicken Parm leftover from Thursday, Tonight was smoked
chicken with slaw and potato salad leftover from Friday.

Tomorrow I go to my son's house and will have leftovers for Wednesday.
Guess I have to cook for Tuesday.

On Sunday, September 25, 2022 at 6:28:57 PM UTC-5, Ed Pawlowski wrote:
>
> Sounds good. Thought the food processor would have chopped it well.
>
I was surprised, too. One reason I had stuck in the freezer is because I didn't
want it to end up like mousse. But a quick blitz and one or two pulses and it
was fine.
>
> Last night was Chicken Parm leftover from Thursday, Tonight was smoked
> chicken with slaw and potato salad leftover from Friday.
>
Oh yum, yum, both meals sound spot on!
>
> Tomorrow I go to my son's house and will have leftovers for Wednesday.
> Guess I have to cook for Tuesday.
>
Poor thing, maybe you should make plans to eat out Tuesday.

;o)

On 2022-09-25 7:13 p.m., itsjoannotjoann@webtv.net wrote:
>
> What lip smacking dishes will be on your table this evening?? Here,
> it's Wayne Boatright's ground pork and noodles. Mmmm, mmmmm.

We just had a wonderful roasted chicken with roasted potatoes and
carrots and steamed green beans, a dinner roll and a glass or two of
pinot noir.

Dessert is coming.... plum clafoutti.

>

On Sun, 25 Sep 2022 19:40:51 -0400, Dave Smith
<adavid.smith@sympatico.ca> wrote:

>On 2022-09-25 7:13 p.m., itsjoannotjoann@webtv.net wrote:
>>
>> What lip smacking dishes will be on your table this evening?? Here,
>> it's Wayne Boatright's ground pork and noodles. Mmmm, mmmmm.
>
>We just had a wonderful roasted chicken with roasted potatoes and
>carrots and steamed green beans, a dinner roll and a glass or two of
>pinot noir.
>
>Dessert is coming.... plum clafoutti.
>
Clafoutis.

--
Bruce
<https://emalm.com/?v=SQqZJ>

On Sunday, September 25, 2022 at 6:13:34 PM UTC-5, itsjoannotjoann@webtv.net wrote:
> What lip smacking dishes will be on your table this evening??
>
I marinated the chicken in orange juice, extra hot chilli powder,
and a little salt. Then I put it into a Corning Ware baking dish,
topped it with paprika, black pepper and dried summer savory,
then roasted it. When the drippings started to brown, I added
some canned chicken broth. I drained most of the drippings
into a pot, and added corn starch and some more savory to
make a gravy. I microwaved a pouch of sweet corn, that I
then put into a bowl, and added about a tablespoon of butter.
https://www.flickr.com/photos/36178182@N08/albums/72177720302412823
>
That was after a day of painting on the Ferguson house.
Kilz2 isn't the greatest, but it's cheap, and easy to not
screw up. Two too many houses, and next week we're
starting the tiny house in the Ozarks.
https://www.youtube.com/watch?v=kXbdGjYXPTA

--Bryan

On 9/25/2022 7:34 PM, itsjoannotjoann@webtv.net wrote:
> On Sunday, September 25, 2022 at 6:28:57 PM UTC-5, Ed Pawlowski wrote:
>>
>> Sounds good. Thought the food processor would have chopped it well.
>>
> I was surprised, too. One reason I had stuck in the freezer is because I didn't
> want it to end up like mousse. But a quick blitz and one or two pulses and it
> was fine.
>>
>> Last night was Chicken Parm leftover from Thursday, Tonight was smoked
>> chicken with slaw and potato salad leftover from Friday.
>>
> Oh yum, yum, both meals sound spot on!
>>
>> Tomorrow I go to my son's house and will have leftovers for Wednesday.
>> Guess I have to cook for Tuesday.
>>
> Poor thing, maybe you should make plans to eat out Tuesday.
>
> ;o)

Hey, I was not even supposed to be cooking at all this week. We had
plans and some reservations to go to Yellowstone but my friend ran into
a problem. Her doctor did not want her to go, especially to a high
elevation pending some tests. Postponed until May.

I will be heading up north next week though. We get to spend some time
together.

On Sun, 25 Sep 2022 17:34:08 -0700 (PDT), Bryan Simmons
<bryangsimmons@gmail.com> wrote:

>I marinated the chicken in orange juice, extra hot chilli powder,
>and a little salt. Then I put it into a Corning Ware baking dish,
>topped it with paprika, black pepper and dried summer savory,
>then roasted it. When the drippings started to brown, I added
>some canned chicken broth. I drained most of the drippings
>into a pot, and added corn starch and some more savory to
>make a gravy. I microwaved a pouch of sweet corn, that I
>then put into a bowl, and added about a tablespoon of butter.
>https://www.flickr.com/photos/36178182@N08/albums/72177720302412823
>
Picture 1: corn, bingo!
Picture 2: I wonder if that red sheet to the left of the overcooked
meat is a piece of ham with too much colorant
Picture 3: looks like a crucifix.
>>
>That was after a day of painting on the Ferguson house.
>Kilz2 isn't the greatest, but it's cheap, and easy to not
>screw up. Two too many houses, and next week we're
>starting the tiny house in the Ozarks.
>https://www.youtube.com/watch?v=kXbdGjYXPTA

This video is not available.

--
Bruce
<https://emalm.com/?v=SQqZJ>

On Sunday, September 25, 2022 at 7:34:12 PM UTC-5, bryang...@gmail.com wrote:
> >
> I marinated the chicken in orange juice, extra hot chilli powder,
> and a little salt. Then I put it into a Corning Ware baking dish,
> topped it with paprika, black pepper and dried summer savory,
> then roasted it. When the drippings started to brown, I added
> some canned chicken broth. I drained most of the drippings
> into a pot, and added corn starch and some more savory to
> make a gravy. I microwaved a pouch of sweet corn, that I
> then put into a bowl, and added about a tablespoon of butter.
> https://www.flickr.com/photos/36178182@N08/albums/72177720302412823
> >
> --Bryan
>
The chicken sounds really good. My neighbor brought me a bowl of
chicken and rice soup. It's the same recipe I use in the Ninja but she
cooked it on the stovetop because she doesn't have an Instant Pot.
She also used rotisserie chicken she had saved. The saved chicken
saved her some time cooking it.

On Sunday, September 25, 2022 at 8:16:52 PM UTC-5, Ed Pawlowski wrote:
>
> Hey, I was not even supposed to be cooking at all this week. We had
> plans and some reservations to go to Yellowstone but my friend ran into
> a problem. Her doctor did not want her to go, especially to a high
> elevation pending some tests. Postponed until May.
>
Well that's a shame your trip has been postponed. But May sounds like
a good time as it won't be that hot by then.
>
> I will be heading up north next week though. We get to spend some time
> together.
>
My butt got sore just reading your post about your forthcoming trip.

On 9/25/2022 11:39 PM, itsjoannotjoann@webtv.net wrote:
> On Sunday, September 25, 2022 at 8:16:52 PM UTC-5, Ed Pawlowski wrote:
>>
>> Hey, I was not even supposed to be cooking at all this week. We had
>> plans and some reservations to go to Yellowstone but my friend ran into
>> a problem. Her doctor did not want her to go, especially to a high
>> elevation pending some tests. Postponed until May.
>>
> Well that's a shame your trip has been postponed. But May sounds like
> a good time as it won't be that hot by then.

Temperature that at night is high 30s to low 40s now. May is similar.
>>
>> I will be heading up north next week though. We get to spend some time
>> together.
>>
> My butt got sore just reading your post about your forthcoming trip.

I drive 11 to 12 hours first day, about 6 the next. As you get older
you have to pee more often so you do stretch your legs every 1 to 2 hours.

On Sun, 25 Sep 2022 Ed Pawlowski wrote:
>On 9/25/2022 itsjoannotjoann wrote:
>>
>> What lip smacking dishes will be on your table this evening?? Here,
>> it's Wayne Boatright's ground pork and noodles. Mmmm, mmmmm.
>>
>> I had bought a package of marked down cubed pork Thursday and
>> thought it would be great ground and cooked in the above dish. I
>> spread it out earlier in the day on a baking sheet and popped it in
>> the freezer to stiffen up. Bad idea as the food processor just didn't
>> like the semi-frozen meat. Even removing half of what was in the
>> bowl did not impress my processor.
>>
>> I ended up putting small batches on a paper plate and microwaving
>> it for one minute. Perfect! It was thawed but still cold when I put
>> in the food processor bowl. Less than 10 seconds whirling around
>> that blade and it was the correct consistency. It cooked beautifully.

If it called for ground meat that's not ground. With a meat grinder
those cubes would not have needed defrosting and the texture would be
far better and uniform... a food processor turns meat into excrement.

On 9/25/2022 7:40 PM, Dave Smith wrote:
> On 2022-09-25 7:13 p.m., itsjoannotjoann@webtv.net wrote:
>>
>> What lip smacking dishes will be on your table this evening??  Here,
>> it's Wayne Boatright's ground pork and noodles.  Mmmm, mmmmm.
>
> We just had a wonderful roasted chicken with roasted potatoes and
> carrots and steamed green beans,  a dinner roll and a glass or two of
> pinot noir.
>
> Dessert is coming....  plum clafoutti.

I had a bowl of Cherrios(tm) moistened with a hot cup of homemade turkey
broth. Sprinkle or two of salt.

So good, I went back for "seconds." No wine necessary to make it taste
better.

On Monday, September 26, 2022 at 5:38:30 AM UTC-5, Sheldon wrote:
> >
> If it called for ground meat that's not ground. With a meat grinder
> those cubes would not have needed defrosting and the texture would be
> far better and uniform... a food processor turns meat into excrement.
>
The texture was fine once I got the pork at the correct temperature.
A food processor CAN turn meat into 'excrement' if you don't know
how to use one and just let meat turn into mush. The trick is to
just barely process it.

It all goes into a hot skillet anyway to be further broken up and browned
just like ground beef, chicken, or turkey.

On Monday, September 26, 2022 at 3:11:24 AM UTC-10, Gary wrote:
> On 9/25/2022 7:40 PM, Dave Smith wrote:
> > On 2022-09-25 7:13 p.m., itsjoan...@webtv.net wrote:
> >>
> >> What lip smacking dishes will be on your table this evening?? Here,
> >> it's Wayne Boatright's ground pork and noodles. Mmmm, mmmmm.
> >
> > We just had a wonderful roasted chicken with roasted potatoes and
> > carrots and steamed green beans, a dinner roll and a glass or two of
> > pinot noir.
> >
> > Dessert is coming.... plum clafoutti.
> I had a bowl of Cherrios(tm) moistened with a hot cup of homemade turkey
> broth. Sprinkle or two of salt.
>
> So good, I went back for "seconds." No wine necessary to make it taste
> better.

Cherrios with broth sounds like an amazing meal. Congrats.
Last night we had Korean barbecue. You grill your own food. For some reason, the ventilation fans above each table weren't on. The smoke from the grill would just head up to the ceiling. When I got home, I had to take a shower. My skin felt greasy.

https://photos.app.goo.gl/6yTXvWNY6iVmNRj8A

On Monday, September 26, 2022 at 5:03:58 AM UTC-10, itsjoannotjoann@webtv.net wrote:
> On Monday, September 26, 2022 at 5:38:30 AM UTC-5, Sheldon wrote:
> > >
> > If it called for ground meat that's not ground. With a meat grinder
> > those cubes would not have needed defrosting and the texture would be
> > far better and uniform... a food processor turns meat into excrement.
> >
> The texture was fine once I got the pork at the correct temperature.
> A food processor CAN turn meat into 'excrement' if you don't know
> how to use one and just let meat turn into mush. The trick is to
> just barely process it.
>
> It all goes into a hot skillet anyway to be further broken up and browned
> just like ground beef, chicken, or turkey.

I have chopped up pork for a Chinese style dish - it's a lot of work. If I had a food processor, I'd use that. The texture of chopped up with a knife or knives has a better texture than one processed in a food grinder.

On Monday, September 26, 2022 at 1:40:09 PM UTC-5, dsi1 wrote:
>
> I have chopped up pork for a Chinese style dish - it's a lot of work.
> If I had a food processor, I'd use that. The texture of chopped up
> with a knife or knives has a better texture than one processed in
> a food grinder.
>
There's several videos I watch on YouTube and the contributors are
from Azerbaijan and Dagestan, a few from the Ukraine. When they
want hamburger or lamb they get out the meat cleavers and go to
town on whatever it is they'll be cooking. Some will use two meat
cleavers but most use just one. It makes me appreciate that I can
go to the grocery store and just pick up a package of whatever
ground meat I'm wanting.

On Monday, September 26, 2022 at 12:26:42 PM UTC-10, itsjoannotjoann@webtv.net wrote:
> On Monday, September 26, 2022 at 1:40:09 PM UTC-5, dsi1 wrote:
> >
> > I have chopped up pork for a Chinese style dish - it's a lot of work.
> > If I had a food processor, I'd use that. The texture of chopped up
> > with a knife or knives has a better texture than one processed in
> > a food grinder.
> >
> There's several videos I watch on YouTube and the contributors are
> from Azerbaijan and Dagestan, a few from the Ukraine. When they
> want hamburger or lamb they get out the meat cleavers and go to
> town on whatever it is they'll be cooking. Some will use two meat
> cleavers but most use just one. It makes me appreciate that I can
> go to the grocery store and just pick up a package of whatever
> ground meat I'm wanting.

If I had two big cleavers, a block of wood, and funny Chinese music in the background, it would all be a duck soup.

https://www.youtube.com/watch?v=1-2QBYKI8LU&t=202

On Mon, 26 Sep 2022 16:08:22 -0700 (PDT), dsi1
<dsi123@hawaiiantel.net> wrote:

>On Monday, September 26, 2022 at 12:26:42 PM UTC-10, itsjoannotjoann@webtv.net wrote:
>> On Monday, September 26, 2022 at 1:40:09 PM UTC-5, dsi1 wrote:
>> >
>> > I have chopped up pork for a Chinese style dish - it's a lot of work.
>> > If I had a food processor, I'd use that. The texture of chopped up
>> > with a knife or knives has a better texture than one processed in
>> > a food grinder.
>> >
>> There's several videos I watch on YouTube and the contributors are
>> from Azerbaijan and Dagestan, a few from the Ukraine. When they
>> want hamburger or lamb they get out the meat cleavers and go to
>> town on whatever it is they'll be cooking. Some will use two meat
>> cleavers but most use just one. It makes me appreciate that I can
>> go to the grocery store and just pick up a package of whatever
>> ground meat I'm wanting.
>
>If I had two big cleavers, a block of wood, and funny Chinese music in the background, it would all be a duck soup.

Ukelele imbecile can't afford a meat grinder... but then all ukeleles
are imbeciles.

On Monday, September 26, 2022 at 1:13:09 PM UTC-10, Sheldon wrote:
> On Mon, 26 Sep 2022 16:08:22 -0700 (PDT), dsi1
> <dsi...@hawaiiantel.net> wrote:
>
> >On Monday, September 26, 2022 at 12:26:42 PM UTC-10, itsjoan...@webtv.net wrote:
> >> On Monday, September 26, 2022 at 1:40:09 PM UTC-5, dsi1 wrote:
> >> >
> >> > I have chopped up pork for a Chinese style dish - it's a lot of work.
> >> > If I had a food processor, I'd use that. The texture of chopped up
> >> > with a knife or knives has a better texture than one processed in
> >> > a food grinder.
> >> >
> >> There's several videos I watch on YouTube and the contributors are
> >> from Azerbaijan and Dagestan, a few from the Ukraine. When they
> >> want hamburger or lamb they get out the meat cleavers and go to
> >> town on whatever it is they'll be cooking. Some will use two meat
> >> cleavers but most use just one. It makes me appreciate that I can
> >> go to the grocery store and just pick up a package of whatever
> >> ground meat I'm wanting.
> >
> >If I had two big cleavers, a block of wood, and funny Chinese music in the background, it would all be a duck soup.
> Ukelele imbecile can't afford a meat grinder... but then all ukeleles
> are imbeciles.

I can afford a meat grinder but grinding meat is kind of a disgusting thing to do. Disgusting things are your forte, uncle. My guess is you can't afford a ukulele. That's the breaks.

https://terrycartermusicstore.com/products/kanilea-2022-platinum-tenor-ukulele-limited-edition-koa-black-swan

On 9/26/2022 9:11 AM, Gary wrote:
>
> I had a bowl of Cherrios(tm) moistened with a hot cup of homemade turkey
> broth.  Sprinkle or two of salt.
>
> So good, I went back for "seconds." No wine necessary to make it taste
> better.
>
>
Sorry, but Cherrios with turkey broth is just plain weird.

Jill

On 9/26/2022 8:10 PM, jmcquown wrote:
> On 9/26/2022 9:11 AM, Gary wrote:
>>
>> I had a bowl of Cherrios(tm) moistened with a hot cup of homemade
>> turkey broth.  Sprinkle or two of salt.
>>
>> So good, I went back for "seconds." No wine necessary to make it taste
>> better.
>>
>>
> Sorry, but Cherrios with turkey broth is just plain weird.

Sorry Julie,
Your review/opinion is completely worthless unless you actually try it.

Have you ever tried savory oatmeal dishes?

On Mon, 26 Sep 2022 jmcquown wrote:
>On 9/26/2022 Gary wrote:
>>
>> I had a bowl of Cherrios(tm) moistened with a hot cup of homemade turkey
>> broth.  Sprinkle or two of salt.
>>
>> So good, I went back for "seconds." No wine necessary to make it taste
>> better.
>>
>Sorry, but Cherrios with turkey broth is just plain weird.
>
>Jill

For me turkey broth is weird, Cherrios may be an improvement.
I roast a small turkey for Thanksgiving only because it's tradional.
Whatever is left over (most of it) goes out to feed the critters.
Were it my choice a large roasted chicken would be enjoyable. Left
over chicken meat makes a great chicken salad, tried it with turkey
meat, not good. For me turkey is gamey.

On 9/27/2022 8:57, Sheldon Martin wrote:
>
> For me turkey broth is weird, Cherrios may be an improvement.
> I roast a small turkey for Thanksgiving only because it's tradional.
> Whatever is left over (most of it) goes out to feed the critters.
> Were it my choice a large roasted chicken would be enjoyable. Left
> over chicken meat makes a great chicken salad, tried it with turkey
> meat, not good. For me turkey is gamey.

You're just wasteful. I always get a ton of turkey stock out of the
leftover carcass after Thanksgiving. Great for noodle or dumpling soup.

On Wed, 28 Sep 2022 00:34:25 -0400, Michael Trew
<michael.trew@att.net> wrote:

>On 9/27/2022 8:57, Sheldon Martin wrote:
>>
>> For me turkey broth is weird, Cherrios may be an improvement.
>> I roast a small turkey for Thanksgiving only because it's tradional.
>> Whatever is left over (most of it) goes out to feed the critters.
>> Were it my choice a large roasted chicken would be enjoyable. Left
>> over chicken meat makes a great chicken salad, tried it with turkey
>> meat, not good. For me turkey is gamey.
>
>You're just wasteful. I always get a ton of turkey stock out of the
>leftover carcass after Thanksgiving. Great for noodle or dumpling soup.

You're a cheapskate, a miser, and functionaly illiterate... can't you
comprehend where I wrote that I don't like turkey, it's gamey. At
Thanksgiving turkey is cheap and often free but I still don't like it.
Turkey is traditional so I get the smallest one I can find, like ten
pounds... with guests still no one eats much of it and no one wants
the left overs. I detest traditional turkey stuffing too, it's a pile
of soggy stale bread... I make kasha varnishkas instead and everyone
loves it. No one likes cranberry sauce either, I used to make it from
berries but now I just open a can. I bake sweet potatoes in their
jackets too and those get eaten. Turkey soup is disgusting, I don't
think Campbells makes it.