ItsJoanNotJoAnn wrote:

> Yes, it's still early to be thinking about heading to the kitchen,
> but what are you plans for chow this evening?
>
> The scrubbed petite red potatoes made me think about posting this
> thread. But they will be joining a pot of cabbage along with
> coarsely chopped ham and possibly a small skillet of cornbread.
> Potatoes and ham will get a head start on the cabbage since it cooks
> rather quickly. I think I'll add a spoonful of BTB ham base to the
> cooking water to amp up the ham flavor.

I made a casserole last night but it didn't turn out as well as I
thought. It was my last try at pork chop. I'll not try them again.
The sauced pasta was good though.

Hey, everyone tries stuff and sometimes it flops! Mea culpa.

ItsJoanNotJoAnn wrote:

> Retro Guy wrote:
>
> > On Thu, 22 Feb 2024 19:58:21 +0000, ItsJoanNotJoAnn wrote:
>
> > > Yes, it's still early to be thinking about heading to the
> > > kitchen, but what are you plans for chow this evening?
> > >
> > > The scrubbed petite red potatoes made me think about posting this
> > > thread. But they will be joining a pot of cabbage along with
> > > coarsely chopped ham and possibly a small skillet of cornbread.
> > > Potatoes and ham will get a head start on the cabbage since it
> > > cooks rather quickly. I think I'll add a spoonful of BTB ham
> > > base to the cooking water to amp up the ham flavor.
>
> > Baked fennel with tomato and garlic :)
> >
> Well, that sounds rather tasty!! I've had baked fennel but never
> with tomato or garlic. Hmmmmm, I might have to try that.

Last time I did baked fennel, it was inside a whole chicken. I liked it.

Retro Guy wrote:

> On Thu, 22 Feb 2024 22:56:41 +0000, ItsJoanNotJoAnn wrote:
>
> > Retro Guy wrote:
> >
> >> On Thu, 22 Feb 2024 19:58:21 +0000, ItsJoanNotJoAnn wrote:
> >
> >>> Yes, it's still early to be thinking about heading to the
> kitchen, but what >>> are you plans for chow this evening?
> >>>
> >>> The scrubbed petite red potatoes made me think about posting this
> thread. But >>> they will be joining a pot of cabbage along with
> coarsely chopped ham and possibly >>> a small skillet of cornbread.
> Potatoes and ham will get a head start on the cabbage >>> since it
> cooks rather quickly. I think I'll add a spoonful of BTB ham base to
> the >>> cooking water to amp up the ham flavor.
> >
> >> Baked fennel with tomato and garlic :)
> > >
> > Well, that sounds rather tasty!! I've had baked fennel but never
> > with tomato or garlic. Hmmmmm, I might have to try that.
>
> Slice the fennel and tomato, place tomato slices on fennel slices, and
> sliced garlic on top.
>
> Cover and bake at 350deg (or some metric temp, lol) for 40 minutes.
> Then uncover and bake another 10 minutes.
>
> When done, sprinkle with fennel fronds and a little lemon juice.
>
> Simple and tasty :)

OHH that does sound tasty! I wonder if 1 slice of bacon cut in half
and across the tomato slice would work nicely?

jmcquown wrote:

> On 2/23/2024 5:24 AM, Cindy Hamilton wrote:
> >On 2024-02-23, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:
> > > Retro Guy wrote:
> > >
> > > > On Thu, 22 Feb 2024 22:56:41 +0000, ItsJoanNotJoAnn wrote:
> > >
> > > > > Retro Guy wrote:
> > > > >
> > > > > > On Thu, 22 Feb 2024 19:58:21 +0000, ItsJoanNotJoAnn wrote:
> > > > >
> > > > > > > Yes, it's still early to be thinking about heading to the
> > > > > > > kitchen, but what are you plans for chow this evening?.
> > > > >
> > > > > > Baked fennel with tomato and garlic :)
> > > > > >
> > > > > Well, that sounds rather tasty!! I've had baked fennel but
> > > > > never with tomato or garlic. Hmmmmm, I might have to try
> > > > > that.
> > >
> > > > Slice the fennel and tomato, place tomato slices on fennel
> > > > slices, and sliced garlic on top.
> > >
> > > > Cover and bake at 350deg (or some metric temp, lol) for 40
> > > > minutes. Then uncover and bake another 10 minutes.
> > >
> > > > When done, sprinkle with fennel fronds and a little lemon juice.
> > >
> > > > Simple and tasty :)
> > > >
> > > Mmmmmmmm, saved!
> > >
> > > I don't know if you're vegetarian or not, but Jill's kielbasa
> > > sounds good tucked under that foil and cooked along with fennel,
> > > tomatoes, and garlic.
> >
> > Italian sausage, I think. Then again, I always buy cured and smoked
> > kielbasa. YMMV if you buy fresh kielbasa.
> >
> I buy the cured smoked kielbasa. I agree Italian sausage would
> probably be better with this fennel dish.
>
> Jill

Might work really well. I have about 2lbs worth put up after I did the
lumpia. I could press it out thin and top it with that if I had a meat
urge.

ItsJoanNotJoAnn wrote:

> jmcquown wrote:
>
> > On 2/23/2024 5:24 AM, Cindy Hamilton wrote:
> > >
> > > > > > > On Thu, 22 Feb 2024 19:58:21 +0000, ItsJoanNotJoAnn wrote:
> > > > > >
> > > >
> > > > I don't know if you're vegetarian or not, but Jill's kielbasa
> > > > sounds good tucked under that foil and cooked along with
> > > > fennel, tomatoes, and garlic.
> > >
> > > Italian sausage, I think. Then again, I always buy cured and
> > > smoked kielbasa. YMMV if you buy fresh kielbasa.
> > >
> > I buy the cured smoked kielbasa. I agree Italian sausage would
> > probably be better with this fennel dish.
>
> > Jill
> >
> I buy the cured smoke kielbasa as well, but yes, in retrospect, the
> Italian variety would probably be better in this dish. However, I'd
> not refuse either one.

I get the cured kielbasa and Andouille.

jmcquown wrote:

> On 2/22/2024 6:04 PM, ItsJoanNotJoAnn wrote:
> > jmcquown wrote:
> > >
> > > I just got home from work so I'm winging it.  I've got some
> > > cooked kielbasa and a small head of cabbage.  I'm thinking a
> > > skillet dinner with the kielbasa sliced into coins and fried in
> > > just a little oil. Remove the kielbasa and add chopped cabbage
> > > to the skillet.  Season with S&P, a little garlic powder and a
> > > smidge of smoked paprika.  Cook the cabbage until just tender. 
> > > Add a splash of apple cider vinegar, add the kielbasa back, stir
> > > and done. :)
> >
> > > Jill
> > >
> > Everybody's dinner that I've read so far sounds very good; that
> > could be because I'm starving but yes, the kielbasa does sound good.
> >
> > Kroger has their brand of either kielbasa or smoked sausage 'on
> > sale' this week, 2 for $6.  I think they'll find their way into my
> > cart and with them being vacuum sealed there's no hurry to cook
> > them immediately.  I will say either version that they offer has no
> > chicken parts in them unlike the national brands I've looked at.
>
> Yes, vacuum sealed and already smoked/cooked so they don't have to be
> used right away. I agree about the ones made with chicken parts.
> Chicken does not belong in so-called kielbasa. That's just a way to
> manufacture the product for less money without necessarily a
> reduction in price at the register.
>
> Jill

True. Ht has 3 brands and a store brand. 4 weeks of every 5 has 1 on
sale. Same price as you say now.

jmcquown wrote:

> On 2/22/2024 5:11 PM, Leonard Blaisdell wrote:
> >On 2024-02-22, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:
> > > Yes, it's still early to be thinking about heading to the
> > > kitchen, but what are you plans for chow this evening?
> >
> >
> > Marie Callender's chicken pot pies. Every other Thursday, my wife
> > goes to Red Robin with her oldest friend. She's not hungry when she
> > comes home, so it's chef's choice for me. I choose "easy".
>
> I'm not familiar with your grocery store. You should perhaps check
> to see if they have some "fresh" chicken pot pies in the cold case.
> Publix Supermarket has them on occasion. They are not already baked
> (although the filling is already cooked). You have to put it on a
> baking sheet and bake the pie for nearly an hour to brown the crusts
> and heat it through. It beats the heck out of any frozen pot pie.
> Plus there are leftovers to reheat since it's a full size pie. Just
> a thought. :) At any rate, enjoy your dinner!
>
> Jill

Red Robin is a chain restaurant. Supposed to be good.

On 23 Feb 2024 22:16:41 GMT, Leonard Blaisdell wrote:

> I'd buy a bunch of turkey and dressing on the aluminum plate if
> available. Maybe it's just thoughts from my childhood, and they really
> don't taste that good.

Since the proliferation of microwaves, Swanson has come in
plastic trays. And the little brownies have gotten even
more horrible.

-sw

On 2/24/2024 4:21 PM, cshenk wrote:
> jmcquown wrote:
>
>> On 2/22/2024 5:11 PM, Leonard Blaisdell wrote:
>>> On 2024-02-22, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:
>>>> Yes, it's still early to be thinking about heading to the
>>>> kitchen, but what are you plans for chow this evening?
>>>
>>>
>>> Marie Callender's chicken pot pies. Every other Thursday, my wife
>>> goes to Red Robin with her oldest friend. She's not hungry when she
>>> comes home, so it's chef's choice for me. I choose "easy".
>>
>> I'm not familiar with your grocery store. You should perhaps check
>> to see if they have some "fresh" chicken pot pies in the cold case.
>> Publix Supermarket has them on occasion. They are not already baked
>> (although the filling is already cooked). You have to put it on a
>> baking sheet and bake the pie for nearly an hour to brown the crusts
>> and heat it through. It beats the heck out of any frozen pot pie.
>> Plus there are leftovers to reheat since it's a full size pie. Just
>> a thought. :) At any rate, enjoy your dinner!
>>
>> Jill
>
> Red Robin is a chain restaurant. Supposed to be good.

Does Red Robin serve chicken pot pie? (rhetorical question)

Jill

On 2/24/2024 3:44 PM, cshenk wrote:
> ItsJoanNotJoAnn wrote:
>
>> Yes, it's still early to be thinking about heading to the kitchen,
>> but what are you plans for chow this evening?
>>
>> The scrubbed petite red potatoes made me think about posting this
>> thread. But they will be joining a pot of cabbage along with
>> coarsely chopped ham and possibly a small skillet of cornbread.
>> Potatoes and ham will get a head start on the cabbage since it cooks
>> rather quickly. I think I'll add a spoonful of BTB ham base to the
>> cooking water to amp up the ham flavor.
>
> I made a casserole last night but it didn't turn out as well as I
> thought. It was my last try at pork chop. I'll not try them again.
> The sauced pasta was good though.
>
I've not heard of pork chops in a casserole. Care to elaborate on how
you prepared this dish? The problem may be the recipe itself, not the
pork chop.

Jill

On 2024-02-25, jmcquown <j_mcquown@comcast.net> wrote:
> On 2/24/2024 4:21 PM, cshenk wrote:
>> jmcquown wrote:
>>
>>> On 2/22/2024 5:11 PM, Leonard Blaisdell wrote:
>>>> On 2024-02-22, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:
>>>>> Yes, it's still early to be thinking about heading to the
>>>>> kitchen, but what are you plans for chow this evening?
>>>>
>>>>
>>>> Marie Callender's chicken pot pies. Every other Thursday, my wife
>>>> goes to Red Robin with her oldest friend. She's not hungry when she
>>>> comes home, so it's chef's choice for me. I choose "easy".
>>>
>>> I'm not familiar with your grocery store. You should perhaps check
>>> to see if they have some "fresh" chicken pot pies in the cold case.
>>> Publix Supermarket has them on occasion. They are not already baked
>>> (although the filling is already cooked). You have to put it on a
>>> baking sheet and bake the pie for nearly an hour to brown the crusts
>>> and heat it through. It beats the heck out of any frozen pot pie.
>>> Plus there are leftovers to reheat since it's a full size pie. Just
>>> a thought. :) At any rate, enjoy your dinner!
>>>
>>> Jill
>>
>> Red Robin is a chain restaurant. Supposed to be good.
>
> Does Red Robin serve chicken pot pie? (rhetorical question)

Probably not. Their claim to fame is burgers, which are decidedly
mediocre.

--
Cindy Hamilton

On 2024-02-25 9:01 a.m., jmcquown wrote:
> On 2/24/2024 3:44 PM, cshenk wrote:

>> I made a casserole last night but it didn't turn out as well as I
>> thought.  It was my last try at pork chop.  I'll not try them again.
>> The sauced pasta was good though.
>>
> I've not heard of pork chops in a casserole.  Care to elaborate on how
> you prepared this dish?  The problem may be the recipe itself, not the
> pork chop.
>

My mother used to do a dish with pork chops in a baking pan and a cream
sauce. It was never one of my favourites.

On 2/25/2024 10:07 AM, Cindy Hamilton wrote:
> On 2024-02-25, jmcquown <j_mcquown@comcast.net> wrote:
>> On 2/24/2024 4:21 PM, cshenk wrote:
>>> jmcquown wrote:
>>>
>>>> On 2/22/2024 5:11 PM, Leonard Blaisdell wrote:
>>>>> On 2024-02-22, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:
>>>>>> Yes, it's still early to be thinking about heading to the
>>>>>> kitchen, but what are you plans for chow this evening?
>>>>>
>>>>>
>>>>> Marie Callender's chicken pot pies. Every other Thursday, my wife
>>>>> goes to Red Robin with her oldest friend. She's not hungry when she
>>>>> comes home, so it's chef's choice for me. I choose "easy".
>>>>
>>>> I'm not familiar with your grocery store. You should perhaps check
>>>> to see if they have some "fresh" chicken pot pies in the cold case.
>>>> Publix Supermarket has them on occasion. They are not already baked
>>>> (although the filling is already cooked). You have to put it on a
>>>> baking sheet and bake the pie for nearly an hour to brown the crusts
>>>> and heat it through. It beats the heck out of any frozen pot pie.
>>>> Plus there are leftovers to reheat since it's a full size pie. Just
>>>> a thought. :) At any rate, enjoy your dinner!
>>>>
>>>> Jill
>>>
>>> Red Robin is a chain restaurant. Supposed to be good.
>>
>> Does Red Robin serve chicken pot pie? (rhetorical question)
>
> Probably not. Their claim to fame is burgers, which are decidedly
> mediocre.
>
I've never been to a Red Robin and I wouldn't go looking for one. I
gather she mentioned the Red Robin restaurant chain because Leo's wife
goes there with a friend every other Thursday. Marie Callender's is
also a restaurant chain, primarily located on the West coast. Marie
Callender's sells a line of frozen products which are available in
freezer case here in the Southeast. I occasionally buy the Publix
(supermarket) fresh chicken pot pie, which has to be baked, not nuked in
the microwave. <shrug>

Jill

On 2/25/2024 10:14 AM, Dave Smith wrote:
> On 2024-02-25 9:01 a.m., jmcquown wrote:
>> On 2/24/2024 3:44 PM, cshenk wrote:
>
>>> I made a casserole last night but it didn't turn out as well as I
>>> thought.  It was my last try at pork chop.  I'll not try them again.
>>> The sauced pasta was good though.
>>>
>> I've not heard of pork chops in a casserole.  Care to elaborate on how
>> you prepared this dish?  The problem may be the recipe itself, not the
>> pork chop.
>>
>
> My mother used to do a dish with pork chops in a baking pan and a cream
> sauce. It was never one of my favourites.
>
>
That makes me think of pork chops with "gravy" made from a can of cream
of mushroom soup. ;) She did say the sauced pasta was good. I'd like
to see the recipe she used. I'm rather betting she added some "Asian"
spices to it.

Jill

On 2/25/2024 9:01 AM, jmcquown wrote:
> On 2/24/2024 3:44 PM, cshenk wrote:
>> ItsJoanNotJoAnn wrote:
>>
>>> Yes, it's still early to be thinking about heading to the kitchen,
>>> but what are you plans for chow this evening?
>>>
>>> The scrubbed petite red potatoes made me think about posting this
>>> thread.  But they will be joining a pot of cabbage along with
>>> coarsely chopped ham and possibly a small skillet of cornbread.
>>> Potatoes and ham will get a head start on the cabbage since it cooks
>>> rather quickly.  I think I'll add a spoonful of BTB ham base to the
>>> cooking water to amp up the ham flavor.
>>
>> I made a casserole last night but it didn't turn out as well as I
>> thought.  It was my last try at pork chop.  I'll not try them again.
>> The sauced pasta was good though.
>>
> I've not heard of pork chops in a casserole.  Care to elaborate on how
> you prepared this dish?  The problem may be the recipe itself, not the
> pork chop.
>
> Jill

My mother used to make one. Sliced potatoes, some onion, pork chops on
top, milk. Baked

I don't know the details and I've never tried it but the chops were
tender.

On 2/25/2024 11:26 AM, Ed P wrote:
> On 2/25/2024 9:01 AM, jmcquown wrote:
>> On 2/24/2024 3:44 PM, cshenk wrote:
>>>
>>> I made a casserole last night but it didn't turn out as well as I
>>> thought.  It was my last try at pork chop.  I'll not try them again.
>>> The sauced pasta was good though.
>>>
>> I've not heard of pork chops in a casserole.  Care to elaborate on how
>> you prepared this dish?  The problem may be the recipe itself, not the
>> pork chop.
>>
>> Jill
>
> My mother used to make one.  Sliced potatoes, some onion, pork chops on
> top, milk.  Baked
>
> I don't know the details and I've never tried it but the chops were tender.

Carol mentioned sauced pasta. I'd like to know what recipe she used.

Jill

On 2024-02-25 10:39 a.m., jmcquown wrote:
> On 2/25/2024 10:14 AM, Dave Smith wrote:
>> On 2024-02-25 9:01 a.m., jmcquown wrote:
>>> On 2/24/2024 3:44 PM, cshenk wrote:
>>
>>>> I made a casserole last night but it didn't turn out as well as I
>>>> thought.  It was my last try at pork chop.  I'll not try them again.
>>>> The sauced pasta was good though.
>>>>
>>> I've not heard of pork chops in a casserole.  Care to elaborate on
>>> how you prepared this dish?  The problem may be the recipe itself,
>>> not the pork chop.
>>>
>>
>> My mother used to do a dish with pork chops in a baking pan and a
>> cream sauce. It was never one of my favourites.
>>
>>
> That makes me think of pork chops with "gravy" made from a can of cream
> of mushroom soup. ;)  She did say the sauced pasta was good.  I'd like
> to see the recipe she used.  I'm rather betting she added some "Asian"
> spices to it.
>

Ew.... it's coming back to me now. Yes, the sauce was canned mushroom soup.

On 2/25/2024 12:18 PM, Dave Smith wrote:
> On 2024-02-25 10:39 a.m., jmcquown wrote:
>> On 2/25/2024 10:14 AM, Dave Smith wrote:
>>> On 2024-02-25 9:01 a.m., jmcquown wrote:
>>>> On 2/24/2024 3:44 PM, cshenk wrote:
>>>
>>>>> I made a casserole last night but it didn't turn out as well as I
>>>>> thought.  It was my last try at pork chop.  I'll not try them again.
>>>>> The sauced pasta was good though.
>>>>>
>>>> I've not heard of pork chops in a casserole.  Care to elaborate on
>>>> how you prepared this dish?  The problem may be the recipe itself,
>>>> not the pork chop.
>>>>
>>>
>>> My mother used to do a dish with pork chops in a baking pan and a
>>> cream sauce. It was never one of my favourites.
>>>
>>>
>> That makes me think of pork chops with "gravy" made from a can of
>> cream of mushroom soup. ;)  She did say the sauced pasta was good.
>> I'd like to see the recipe she used.  I'm rather betting she added
>> some "Asian" spices to it.
>>
>
> Ew.... it's coming back to me now. Yes, the sauce was canned mushroom soup.
>
It's not as if we aren't allowed to mention Gary who likes canned cream
of mushroom soup to make "gravy" for pork chops. I've never cared for
canned cream of mushroom soup but I'm not bashing those who do
(including your mother). I simply don't care for it.

Jill

Dave Smith wrote:
> On 2024-02-25 10:39 a.m., jmcquown wrote:
>> On 2/25/2024 10:14 AM, Dave Smith wrote:
>>> On 2024-02-25 9:01 a.m., jmcquown wrote:
>>>> On 2/24/2024 3:44 PM, cshenk wrote:
>>>
>>>>> I made a casserole last night but it didn't turn out as well as I
>>>>> thought.  It was my last try at pork chop.  I'll not try them again.
>>>>> The sauced pasta was good though.
>>>>>
>>>> I've not heard of pork chops in a casserole.  Care to elaborate on
>>>> how you prepared this dish?  The problem may be the recipe itself,
>>>> not the pork chop.
>>>>
>>>
>>> My mother used to do a dish with pork chops in a baking pan and a
>>> cream sauce. It was never one of my favourites.
>>>
>>>
>> That makes me think of pork chops with "gravy" made from a can of cream
>> of mushroom soup. ;)  She did say the sauced pasta was good.  I'd like
>> to see the recipe she used.  I'm rather betting she added some "Asian"
>> spices to it.
>>
>
> Ew.... it's coming back to me now. Yes, the sauce was canned mushroom soup.

lol, it's fine, two layers of pork chops, stuffing in between,
mushroom soup gravy, bake until done. add extra mushrooms, garlic
and onions.

songbird

On 2/25/2024 1:16 PM, songbird wrote:
> Dave Smith wrote:
>> On 2024-02-25 10:39 a.m., jmcquown wrote:
>>> On 2/25/2024 10:14 AM, Dave Smith wrote:
>>>> On 2024-02-25 9:01 a.m., jmcquown wrote:
>>>>> On 2/24/2024 3:44 PM, cshenk wrote:
>>>>
>>>>>> I made a casserole last night but it didn't turn out as well as I
>>>>>> thought.  It was my last try at pork chop.  I'll not try them again.
>>>>>> The sauced pasta was good though.
>>>>>>
>>>>> I've not heard of pork chops in a casserole.  Care to elaborate on
>>>>> how you prepared this dish?  The problem may be the recipe itself,
>>>>> not the pork chop.
>>>>>
>>>>
>>>> My mother used to do a dish with pork chops in a baking pan and a
>>>> cream sauce. It was never one of my favourites.
>>>>
>>>>
>>> That makes me think of pork chops with "gravy" made from a can of cream
>>> of mushroom soup. ;)  She did say the sauced pasta was good.  I'd like
>>> to see the recipe she used.  I'm rather betting she added some "Asian"
>>> spices to it.
>>>
>>
>> Ew.... it's coming back to me now. Yes, the sauce was canned mushroom soup.
>
> lol, it's fine, two layers of pork chops, stuffing in between,
> mushroom soup gravy, bake until done. add extra mushrooms, garlic
> and onions.
>
>
> songbird

Only if you like canned cream of mushroom soup. I use canned soup
occasionally as an ingredient but (to me) canned cream of mushroom soup
has always tasted nasty.

Jill

On 2024-02-25 12:35 p.m., jmcquown wrote:
> On 2/25/2024 12:18 PM, Dave Smith wrote:
>> On 2024-02-25 10:39 a.m., jmcquown wrote:
>>> On 2/25/2024 10:14 AM, Dave Smith wrote:
>>>> On 2024-02-25 9:01 a.m., jmcquown wrote:
>>>>> On 2/24/2024 3:44 PM, cshenk wrote:
>>>>
>>>>>> I made a casserole last night but it didn't turn out as well as I
>>>>>> thought.  It was my last try at pork chop.  I'll not try them again.
>>>>>> The sauced pasta was good though.
>>>>>>
>>>>> I've not heard of pork chops in a casserole.  Care to elaborate on
>>>>> how you prepared this dish?  The problem may be the recipe itself,
>>>>> not the pork chop.
>>>>>
>>>>
>>>> My mother used to do a dish with pork chops in a baking pan and a
>>>> cream sauce. It was never one of my favourites.
>>>>
>>>>
>>> That makes me think of pork chops with "gravy" made from a can of
>>> cream of mushroom soup. ;)  She did say the sauced pasta was good.
>>> I'd like to see the recipe she used.  I'm rather betting she added
>>> some "Asian" spices to it.
>>>
>>
>> Ew.... it's coming back to me now. Yes, the sauce was canned mushroom
>> soup.
>>
> It's not as if we aren't allowed to mention Gary who likes canned cream
> of mushroom soup to make "gravy" for pork chops.  I've never cared for
> canned cream of mushroom soup but I'm not bashing those who do
> (including your mother).  I simply don't care for it.
>

My mother served it for lunch frequently when I was a kid. I was
probably my least favourite soup. Years later I was working in a camp
and the chef made cream of mushroom soup and it was delicious. I have
since had it a few times in restaurants and always enjoyed it. I have
never purchased a can of the stuff. I can't remember the last time I
bought a can of any kind of soup.

On 2/25/2024 1:43 PM, Dave Smith wrote:
> On 2024-02-25 12:35 p.m., jmcquown wrote:
>> On 2/25/2024 12:18 PM, Dave Smith wrote:
>>> On 2024-02-25 10:39 a.m., jmcquown wrote:
>>>> On 2/25/2024 10:14 AM, Dave Smith wrote:
>>>>> On 2024-02-25 9:01 a.m., jmcquown wrote:
>>>>>> On 2/24/2024 3:44 PM, cshenk wrote:
>>>>>
>>>>>>> I made a casserole last night but it didn't turn out as well as I
>>>>>>> thought.  It was my last try at pork chop.  I'll not try them again.
>>>>>>> The sauced pasta was good though.
>>>>>>>
>>>>>> I've not heard of pork chops in a casserole.  Care to elaborate on
>>>>>> how you prepared this dish?  The problem may be the recipe itself,
>>>>>> not the pork chop.
>>>>>>
>>>>>
>>>>> My mother used to do a dish with pork chops in a baking pan and a
>>>>> cream sauce. It was never one of my favourites.
>>>>>
>>>>>
>>>> That makes me think of pork chops with "gravy" made from a can of
>>>> cream of mushroom soup. ;)  She did say the sauced pasta was good.
>>>> I'd like to see the recipe she used.  I'm rather betting she added
>>>> some "Asian" spices to it.
>>>>
>>>
>>> Ew.... it's coming back to me now. Yes, the sauce was canned mushroom
>>> soup.
>>>
>> It's not as if we aren't allowed to mention Gary who likes canned
>> cream of mushroom soup to make "gravy" for pork chops.  I've never
>> cared for canned cream of mushroom soup but I'm not bashing those who
>> do (including your mother).  I simply don't care for it.
>>
>
> My mother served it for lunch frequently when I was a kid. I was
> probably my least favourite soup.  Years later I was working in a camp
> and the chef made cream of mushroom soup and it was delicious. I have
> since had it a few times in restaurants and always enjoyed it. I have
> never purchased a can of the stuff.  I can't remember the last time I
> bought a can of any kind of soup.
>
>
My mother didn't serve Campbell's cream of mushroom soup (thankfully).
But yes, I've tasted homemade cream of mushroom soup (not made by my
mother) and it wasn't anything one would dump on top of some pork chops
to make "gravy". There is a difference. Then again, I'm not a huge fan
of mushrooms so I wouldn't go out of my way for it.

Jill

On 2024-02-25, Dave Smith <adavid.smith@sympatico.ca> wrote:
>
> My mother served it for lunch frequently when I was a kid. I was
> probably my least favourite soup. Years later I was working in a camp
> and the chef made cream of mushroom soup and it was delicious.

I recall peeking into a kitchen once and seeing the cook just dumping
heavy cream (quarts? half gallons?) into the pot for mushroom soup.
They had wonderful mushroom soup.

> I have
> since had it a few times in restaurants and always enjoyed it. I have
> never purchased a can of the stuff. I can't remember the last time I
> bought a can of any kind of soup.

A couple of weeks ago for me. My husband still likes Campbell's
tomato soup.

--
Cindy Hamilton

jmcquown wrote:

> On 2/24/2024 3:44 PM, cshenk wrote:
> > ItsJoanNotJoAnn wrote:
> >
> > > Yes, it's still early to be thinking about heading to the kitchen,
> > > but what are you plans for chow this evening?
> > >
> > > The scrubbed petite red potatoes made me think about posting this
> > > thread. But they will be joining a pot of cabbage along with
> > > coarsely chopped ham and possibly a small skillet of cornbread.
> > > Potatoes and ham will get a head start on the cabbage since it
> > > cooks rather quickly. I think I'll add a spoonful of BTB ham
> > > base to the cooking water to amp up the ham flavor.
> >
> > I made a casserole last night but it didn't turn out as well as I
> > thought. It was my last try at pork chop. I'll not try them again.
> > The sauced pasta was good though.
> >
> I've not heard of pork chops in a casserole. Care to elaborate on
> how you prepared this dish? The problem may be the recipe itself,
> not the pork chop.
>
> Jill

Sure, it was an idea that didn't work but I thought to try a bit like
braising but in a casserole.

I put a can of mushroom soup on top of the pork. Laugh with me but it
didn't work.

I like to play with cooking ideas and have stumbled into some really
interesting matches.

Anyways, Mom fed us a lot of porkchops and always overcooked them.
These weren't as bad as that but still, overcooked and dry. I give up.
Pork chops are back off the menu at 'Chez Shenk's'.

Dave Smith wrote:

> On 2024-02-25 9:01 a.m., jmcquown wrote:
> > On 2/24/2024 3:44 PM, cshenk wrote:
>
> > > I made a casserole last night but it didn't turn out as well as I
> > > thought.  It was my last try at pork chop.  I'll not try them
> > > again. The sauced pasta was good though.
> > >
> > I've not heard of pork chops in a casserole.  Care to elaborate on
> > how you prepared this dish?  The problem may be the recipe itself,
> > not the pork chop.
> >
>
> My mother used to do a dish with pork chops in a baking pan and a
> cream sauce. It was never one of my favourites.

Yeah, I was trying out an idea like that, and didn't like it either.
Grin, I win more than lose but that one belongs on a bllper reel.