Dinner suggestion for the year of our lord 20241003!

Post by D
Dear rfc:ers,
I'm writing this on behalf of the wife. She has thought deeply and come
to the conclusion that I should use my participation in this group for
something good, and therefore asked me to ask you for a dinner
recommendation for the current weather conditions.
It is about 3 degrees C, windy, dark, and occasionally some light rain.
What easy and cozy dish would you choose to light up such an autumn
evening?

Beef barley soup.

Ingredients
2 (907 grams) pounds beef chuck - cubed
3 (41 grams) tablespoons olive oil
1 medium onion - diced
2 ribs celery - diced
4 medium carrots - diced
3 cloves garlic minced
¾ (175 grams) cup dry red wine
6 (1440 grams) cups low-sodium beef broth
1 (17 grams) tablespoon Worcestershire sauce
3 sprigs thyme
1 (180 grams) cup pearl barley
salt and pepper - to taste
¼ cup parsley - minced

Deceptively simple but it's the barley that adds a special nuttiness to it.

Kiddo has a bland pallet.

Easily a 9!

2024-11-02 21:24:34 UTC

Post by D
Dear rfc:ers,
I'm writing this on behalf of the wife. She has thought deeply and come to
the conclusion that I should use my participation in this group for
something good, and therefore asked me to ask you for a dinner
recommendation for the current weather conditions.
It is about 3 degrees C, windy, dark, and occasionally some light rain.
What easy and cozy dish would you choose to light up such an autumn
evening?

Beef barley soup.
http://youtu.be/l2i1w3w5bLE
Ingredients
2 (907 grams) pounds beef chuck - cubed
3 (41 grams) tablespoons olive oil
1 medium onion - diced
2 ribs celery - diced
4 medium carrots - diced
3 cloves garlic minced
ÂŸ (175 grams) cup dry red wine
6 (1440 grams) cups low-sodium beef broth
1 (17 grams) tablespoon Worcestershire sauce
3 sprigs thyme
1 (180 grams) cup pearl barley
salt and pepper - to taste
ÂŒ cup parsley - minced
Deceptively simple but it's the barley that adds a special nuttiness to it.
Kiddo has a bland pallet.
Easily a 9!
http://youtu.be/Jd4qkSM7d9o

Looks good! This I would like to try some day.

Citizen Winston Smith

2024-11-03 17:50:36 UTC

Post by D
Dear rfc:ers,
I'm writing this on behalf of the wife. She has thought deeply and
come to the conclusion that I should use my participation in this
group for something good, and therefore asked me to ask you for a
dinner recommendation for the current weather conditions.
It is about 3 degrees C, windy, dark, and occasionally some light rain.
What easy and cozy dish would you choose to light up such an autumn
evening?

Beef barley soup.
http://youtu.be/l2i1w3w5bLE
Ingredients
2 (907 grams) pounds beef chuck - cubed
3 (41 grams) tablespoons olive oil
1 medium onion - diced
2 ribs celery - diced
4 medium carrots - diced
3 cloves garlic minced
¾ (175 grams) cup dry red wine
6 (1440 grams) cups low-sodium beef broth
1 (17 grams) tablespoon Worcestershire sauce
3 sprigs thyme
1 (180 grams) cup pearl barley
salt and pepper - to taste
¼ cup parsley - minced
Deceptively simple but it's the barley that adds a special nuttiness to it.
Kiddo has a bland pallet.
Easily a 9!
http://youtu.be/Jd4qkSM7d9o

Looks good! This I would like to try some day.

2024-11-02 21:35:19 UTC

Post by D
Dear rfc:ers,
I'm writing this on behalf of the wife. She has thought deeply and come to
the conclusion that I should use my participation in this group for
something good, and therefore asked me to ask you for a dinner
recommendation for the current weather conditions.
It is about 3 degrees C, windy, dark, and occasionally some light rain.
What easy and cozy dish would you choose to light up such an autumn
evening?

It has been decided! The wife liked the recipe, so tomorrow we'll have
beef barley soup. Hooray! And the wife says "thank you very much".

Citizen Winston Smith

2024-11-03 17:48:12 UTC

Post by D
Dear rfc:ers,
I'm writing this on behalf of the wife. She has thought deeply and
come to the conclusion that I should use my participation in this
group for something good, and therefore asked me to ask you for a
dinner recommendation for the current weather conditions.
It is about 3 degrees C, windy, dark, and occasionally some light rain.
What easy and cozy dish would you choose to light up such an autumn
evening?

Beef barley soup.
http://youtu.be/l2i1w3w5bLE
Ingredients
2 (907 grams) pounds beef chuck - cubed
3 (41 grams) tablespoons olive oil
1 medium onion - diced
2 ribs celery - diced
4 medium carrots - diced
3 cloves garlic minced
¾ (175 grams) cup dry red wine
6 (1440 grams) cups low-sodium beef broth
1 (17 grams) tablespoon Worcestershire sauce
3 sprigs thyme
1 (180 grams) cup pearl barley
salt and pepper - to taste
¼ cup parsley - minced
Deceptively simple but it's the barley that adds a special nuttiness to it.
Kiddo has a bland pallet.
Easily a 9!
http://youtu.be/Jd4qkSM7d9o

It has been decided! The wife liked the recipe, so tomorrow we'll have
beef barley soup. Hooray! And the wife says "thank you very much".

You're both most welcome and please enjoy, as I now you will.

:-))

2024-11-03 18:39:10 UTC

Post by D
Dear rfc:ers,
I'm writing this on behalf of the wife. She has thought deeply and come to
the conclusion that I should use my participation in this group for
something good, and therefore asked me to ask you for a dinner
recommendation for the current weather conditions.
It is about 3 degrees C, windy, dark, and occasionally some light rain.
What easy and cozy dish would you choose to light up such an autumn
evening?

It has been decided! The wife liked the recipe, so tomorrow we'll have beef
barley soup. Hooray! And the wife says "thank you very much".

It has been done! Delicious, nutritious and perfect for a cold and rainy
day!

Result here: https://postimg.cc/YhYNTrkX .

ItsJoanNotJoAnn

2024-11-03 18:54:44 UTC

Post by D
What easy and cozy dish would you choose to light up such an autumn
evening?

Beef barley soup.

It has been done! Delicious, nutritious and perfect for a cold and rainy
day!
Result here: https://postimg.cc/YhYNTrkX .
It looks very good and pretty sure it was not only satisfying,
but filling as well.

2024-11-03 21:48:02 UTC

Post by D
What easy and cozy dish would you choose to light up such an autumn
evening?

Beef barley soup.

Very much so! It will make a nice lunch tomorrow for both of us, and maybe
another portion on tuesday, we'll see.

Citizen Winston Smith

2024-11-03 19:59:19 UTC

Post by D
Dear rfc:ers,
I'm writing this on behalf of the wife. She has thought deeply and
come to the conclusion that I should use my participation in this
group for something good, and therefore asked me to ask you for a
dinner recommendation for the current weather conditions.
It is about 3 degrees C, windy, dark, and occasionally some light rain.
What easy and cozy dish would you choose to light up such an autumn
evening?

Beef barley soup.
http://youtu.be/l2i1w3w5bLE
Ingredients
2 (907 grams) pounds beef chuck - cubed
3 (41 grams) tablespoons olive oil
1 medium onion - diced
2 ribs celery - diced
4 medium carrots - diced
3 cloves garlic minced
¾ (175 grams) cup dry red wine
6 (1440 grams) cups low-sodium beef broth
1 (17 grams) tablespoon Worcestershire sauce
3 sprigs thyme
1 (180 grams) cup pearl barley
salt and pepper - to taste
¼ cup parsley - minced
Deceptively simple but it's the barley that adds a special nuttiness to it.
Kiddo has a bland pallet.
Easily a 9!
http://youtu.be/Jd4qkSM7d9o

It has been decided! The wife liked the recipe, so tomorrow we'll have
beef barley soup. Hooray! And the wife says "thank you very much".

It has been done! Delicious, nutritious and perfect for a cold and rainy
day!
Result here: https://postimg.cc/YhYNTrkX .

+1

There's that Italian parsely too - my what big barley you have!

2024-11-03 21:50:54 UTC

It has been decided! The wife liked the recipe, so tomorrow we'll have
beef barley soup. Hooray! And the wife says "thank you very much".

It has been done! Delicious, nutritious and perfect for a cold and rainy
day!
Result here: https://postimg.cc/YhYNTrkX .

+1
There's that Italian parsely too - my what big barley you have!

The parsley really added to the taste! Better than I expected. As for the
barley, maybe it's some kind of local variety? I tried to find the bag,
but the wife already threw it away, so can't find the exact name at the
moment. If I wake her up with this question, she become really angry, and
that is scary! ;)

Citizen Winston Smith

2024-11-03 23:42:52 UTC

Post by D
Dear rfc:ers,
I'm writing this on behalf of the wife. She has thought deeply and
come to the conclusion that I should use my participation in this
group for something good, and therefore asked me to ask you for a
dinner recommendation for the current weather conditions.
It is about 3 degrees C, windy, dark, and occasionally some light rain.
What easy and cozy dish would you choose to light up such an
autumn evening?

Beef barley soup.
http://youtu.be/l2i1w3w5bLE
Ingredients
2 (907 grams) pounds beef chuck - cubed
3 (41 grams) tablespoons olive oil
1 medium onion - diced
2 ribs celery - diced
4 medium carrots - diced
3 cloves garlic minced
¾ (175 grams) cup dry red wine
6 (1440 grams) cups low-sodium beef broth
1 (17 grams) tablespoon Worcestershire sauce
3 sprigs thyme
1 (180 grams) cup pearl barley
salt and pepper - to taste
¼ cup parsley - minced
Deceptively simple but it's the barley that adds a special
nuttiness to it.
Kiddo has a bland pallet.
Easily a 9!
http://youtu.be/Jd4qkSM7d9o

It has been decided! The wife liked the recipe, so tomorrow we'll
have beef barley soup. Hooray! And the wife says "thank you very much".

It has been done! Delicious, nutritious and perfect for a cold and
rainy day!
Result here: https://postimg.cc/YhYNTrkX .

+1
There's that Italian parsely too - my what big barley you have!

The parsley really added to the taste! Better than I expected. As for
the barley, maybe it's some kind of local variety? I tried to find the
bag, but the wife already threw it away, so can't find the exact name at
the moment. If I wake her up with this question, she become really
angry, and that is scary! ;)

Sssshhh...just tell her you have bigger barley than the Yanks, she'll
get a smile out of that.

2024-11-04 09:50:50 UTC

Post by D
Dear rfc:ers,
I'm writing this on behalf of the wife. She has thought deeply and
come to the conclusion that I should use my participation in this
group for something good, and therefore asked me to ask you for a
dinner recommendation for the current weather conditions.
It is about 3 degrees C, windy, dark, and occasionally some light rain.
What easy and cozy dish would you choose to light up such an autumn
evening?

It has been decided! The wife liked the recipe, so tomorrow we'll have
beef barley soup. Hooray! And the wife says "thank you very much".

It has been done! Delicious, nutritious and perfect for a cold and rainy
day!
Result here: https://postimg.cc/YhYNTrkX .

+1
There's that Italian parsely too - my what big barley you have!

The parsley really added to the taste! Better than I expected. As for the
barley, maybe it's some kind of local variety? I tried to find the bag, but
the wife already threw it away, so can't find the exact name at the moment.
If I wake her up with this question, she become really angry, and that is
scary! ;)

Sssshhh...just tell her you have bigger barley than the Yanks, she'll get a
smile out of that.

It did get a smile out of her! Now I had the chance to ask, and apparently
it is called "pearl barley".

https://en.wikipedia.org/wiki/Pearl_barley .

Citizen Winston Smith

2024-11-04 16:52:50 UTC

Post by D
Dear rfc:ers,
I'm writing this on behalf of the wife. She has thought deeply
and come to the conclusion that I should use my participation in
this group for something good, and therefore asked me to ask you
for a dinner recommendation for the current weather conditions.
It is about 3 degrees C, windy, dark, and occasionally some light rain.
What easy and cozy dish would you choose to light up such an
autumn evening?

Beef barley soup.
http://youtu.be/l2i1w3w5bLE
Ingredients
2 (907 grams) pounds beef chuck - cubed
3 (41 grams) tablespoons olive oil
1 medium onion - diced
2 ribs celery - diced
4 medium carrots - diced
3 cloves garlic minced
¾ (175 grams) cup dry red wine
6 (1440 grams) cups low-sodium beef broth
1 (17 grams) tablespoon Worcestershire sauce
3 sprigs thyme
1 (180 grams) cup pearl barley
salt and pepper - to taste
¼ cup parsley - minced
Deceptively simple but it's the barley that adds a special nuttiness to it.
Kiddo has a bland pallet.
Easily a 9!
http://youtu.be/Jd4qkSM7d9o

It has been decided! The wife liked the recipe, so tomorrow we'll
have beef barley soup. Hooray! And the wife says "thank you very much".

It has been done! Delicious, nutritious and perfect for a cold and
rainy day!
Result here: https://postimg.cc/YhYNTrkX .

+1
There's that Italian parsely too - my what big barley you have!

The parsley really added to the taste! Better than I expected. As for
the barley, maybe it's some kind of local variety? I tried to find
the bag, but the wife already threw it away, so can't find the exact
name at the moment. If I wake her up with this question, she become
really angry, and that is scary! ;)

Sssshhh...just tell her you have bigger barley than the Yanks, she'll
get a smile out of that.

It did get a smile out of her! Now I had the chance to ask, and
apparently it is called "pearl barley".
https://en.wikipedia.org/wiki/Pearl_barley .

Ah that's the best stuff!

I also prefer pearled couscous.

https://www.youtube.com/shorts/f74ihCqoioE?feature=share

Glad that recipe worked out for you two. I was off to pork vindaloo land
and yet the barley beckons yet...

2024-11-04 21:22:41 UTC

Sssshhh...just tell her you have bigger barley than the Yanks, she'll get
a smile out of that.

It did get a smile out of her! Now I had the chance to ask, and apparently
it is called "pearl barley".
https://en.wikipedia.org/wiki/Pearl_barley .

Ah that's the best stuff!

It is! I really like it.

Post by Citizen Winston Smith
I also prefer pearled couscous.
https://www.youtube.com/shorts/f74ihCqoioE?feature=share
Glad that recipe worked out for you two. I was off to pork vindaloo land and
yet the barley beckons yet...

You should do it! Just make sure to get a good bottle of wine. Since it
was sunday we could not buy alcohol, and at home we only had too good
wine for cooking, so in the end we had to settle for some non-alcoholic
that was a bit too sweet for my taste. No a hueg difference, but I do
think a more dry wine would make it taste even better.

Citizen Winston Smith

2024-11-05 16:10:21 UTC

Post by Citizen Winston Smith
Sssshhh...just tell her you have bigger barley than the Yanks,
she'll get a smile out of that.

It did get a smile out of her! Now I had the chance to ask, and
apparently it is called "pearl barley".
https://en.wikipedia.org/wiki/Pearl_barley .

Ah that's the best stuff!

It is! I really like it.

My specific pallet is asking for a tart and bubbly hard cider.

Not a wine person, save for cookery.

;-)

2024-11-05 21:30:18 UTC

Post by Citizen Winston Smith
Sssshhh...just tell her you have bigger barley than the Yanks, she'll
get a smile out of that.

It did get a smile out of her! Now I had the chance to ask, and
apparently it is called "pearl barley".
https://en.wikipedia.org/wiki/Pearl_barley .

Ah that's the best stuff!

It is! I really like it.

My specific pallet is asking for a tart and bubbly hard cider.
Not a wine person, save for cookery.
;-)

Sorry, that was for the cooking. Red wine is the invention of the devil!
Nothing gets me as hung over as red wine. I can drinks liters of beer, I
can add vodka, rum and other stuff... but one drop of red wine and it's
game over.

Cider on the other hand, now that's ambrosia! I prefer dry, french or
spanish cider.

Citizen Winston Smith

2024-11-05 21:56:05 UTC

Post by Citizen Winston Smith
Sssshhh...just tell her you have bigger barley than the Yanks,
she'll get a smile out of that.

It did get a smile out of her! Now I had the chance to ask, and
apparently it is called "pearl barley".
https://en.wikipedia.org/wiki/Pearl_barley .

Ah that's the best stuff!

It is! I really like it.

My specific pallet is asking for a tart and bubbly hard cider.
Not a wine person, save for cookery.
;-)

Sorry, that was for the cooking. Red wine is the invention of the devil!
Nothing gets me as hung over as red wine. I can drinks liters of beer, I
can add vodka, rum and other stuff... but one drop of red wine and it's
game over.
Cider on the other hand, now that's ambrosia! I prefer dry, french or
spanish cider.

Well now, you aren't hurting my feelings with those choices.

far superior in all ways to our "Angry Orchard" and such.

Just as Chimay is a champagne of beers.

2024-11-06 16:02:26 UTC

;-)

Sorry, that was for the cooking. Red wine is the invention of the devil!
Nothing gets me as hung over as red wine. I can drinks liters of beer, I
can add vodka, rum and other stuff... but one drop of red wine and it's
game over.
Cider on the other hand, now that's ambrosia! I prefer dry, french or
spanish cider.

Well now, you aren't hurting my feelings with those choices.
far superior in all ways to our "Angry Orchard" and such.

Let me add swedish Kopparbergs to the black list of cider. Only touch it
if you enjoy sugar and artificial flavours.

Post by Citizen Winston Smith
Just as Chimay is a champagne of beers.

Amen! Chimay is good indeed! The only drawback is the alcohol content
which makes it dangerous to enjoy more than 2-3 of them.

Citizen Winston Smith

2024-11-06 16:24:17 UTC

;-)

Sorry, that was for the cooking. Red wine is the invention of the
devil! Nothing gets me as hung over as red wine. I can drinks liters
of beer, I can add vodka, rum and other stuff... but one drop of red
wine and it's game over.
Cider on the other hand, now that's ambrosia! I prefer dry, french or
spanish cider.

Well now, you aren't hurting my feelings with those choices.
far superior in all ways to our "Angry Orchard" and such.

Let me add swedish Kopparbergs to the black list of cider. Only touch it
if you enjoy sugar and artificial flavours.

Post by Citizen Winston Smith
Just as Chimay is a champagne of beers.

Amen! Chimay is good indeed! The only drawback is the alcohol content
which makes it dangerous to enjoy more than 2-3 of them.

Lordy, drunk Belgians mean Jerry could be back at the door!

;-)

2024-11-06 21:12:52 UTC

;-)

Sorry, that was for the cooking. Red wine is the invention of the devil!
Nothing gets me as hung over as red wine. I can drinks liters of beer, I
can add vodka, rum and other stuff... but one drop of red wine and it's
game over.
Cider on the other hand, now that's ambrosia! I prefer dry, french or
spanish cider.

Well now, you aren't hurting my feelings with those choices.
far superior in all ways to our "Angry Orchard" and such.

Let me add swedish Kopparbergs to the black list of cider. Only touch it
if you enjoy sugar and artificial flavours.

Post by Citizen Winston Smith
Just as Chimay is a champagne of beers.

Amen! Chimay is good indeed! The only drawback is the alcohol content
which makes it dangerous to enjoy more than 2-3 of them.

Lordy, drunk Belgians mean Jerry could be back at the door!
;-)

;)

Carol

2024-11-03 21:32:14 UTC

Post by D
Dear rfc:ers,
I'm writing this on behalf of the wife. She has thought deeply and
come to the conclusion that I should use my participation in this
group for something good, and therefore asked me to ask you for a
dinner recommendation for the current weather conditions.
It is about 3 degrees C, windy, dark, and occasionally some light rain.
What easy and cozy dish would you choose to light up such an autumn
evening?

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Xxcarol's Goulash
Categories: Xxcarol, American
Yield: 6 Servings

1 cn Corn
1 cn Diced tomatoes
1 cn Sliced mushrooms
2 ea Diced Kayem sausages, pork (any sausage)
1 1/2 ts Ground garlic powder
1 ts Black pepper
1/2 ts Korean red pepper

This is an American take on Hungarian goulash. Yup, we adapt things
so a Hungarian wouldn't recognize this.

This has a vegetarian alternate using a can of beans and adding 1tsp
Baharat seasoning or garam masala and no sausage.

Simmer all ingredients (no cans are drained) and serve over cooked
elbow macaroni. Cooking time varies but I used bare simmer for 2
hours in a lidded pan. You may need to add a little water or tomato
juice depending on your stove.

From the VB kitchen of: xxcarol 16Sept2024

MMMMM

Pretty much a one pot dinner that's better than it sounds. Keys are
Korean red pepper and black pepper. Use more of both if you like.

ItsJoanNotJoAnn

2024-11-03 22:20:34 UTC

Post by Carol
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Xxcarol's Goulash
Categories: Xxcarol, American
Yield: 6 Servings
1 cn Corn
1 cn Diced tomatoes
1 cn Sliced mushrooms
2 ea Diced Kayem sausages, pork (any sausage)
1 1/2 ts Ground garlic powder
1 ts Black pepper
1/2 ts Korean red pepper
This is an American take on Hungarian goulash.

Loading Image...

Bruce

2024-11-03 22:33:54 UTC

Post by ItsJoanNotJoAnn

https://i.postimg.cc/26XvFhTv/Thinking.gif

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

2024-11-03 23:16:54 UTC

Post by ItsJoanNotJoAnn

https://i.postimg.cc/26XvFhTv/Thinking.gif

<chuckle>

--
GM

2024-11-04 09:32:39 UTC

Post by D
Dear rfc:ers,
I'm writing this on behalf of the wife. She has thought deeply and
come to the conclusion that I should use my participation in this
group for something good, and therefore asked me to ask you for a
dinner recommendation for the current weather conditions.
It is about 3 degrees C, windy, dark, and occasionally some light rain.
What easy and cozy dish would you choose to light up such an autumn
evening?

MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Xxcarol's Goulash
Categories: Xxcarol, American
Yield: 6 Servings
1 cn Corn
1 cn Diced tomatoes
1 cn Sliced mushrooms
2 ea Diced Kayem sausages, pork (any sausage)
1 1/2 ts Ground garlic powder
1 ts Black pepper
1/2 ts Korean red pepper
This is an American take on Hungarian goulash. Yup, we adapt things
so a Hungarian wouldn't recognize this.
This has a vegetarian alternate using a can of beans and adding 1tsp
Baharat seasoning or garam masala and no sausage.
Simmer all ingredients (no cans are drained) and serve over cooked
elbow macaroni. Cooking time varies but I used bare simmer for 2
hours in a lidded pan. You may need to add a little water or tomato
juice depending on your stove.
From the VB kitchen of: xxcarol 16Sept2024
MMMMM
Pretty much a one pot dinner that's better than it sounds. Keys are
Korean red pepper and black pepper. Use more of both if you like.

Thank you very much Carol. Not a fan of corn personally, but it can be
changed for something else. Otherwise, the recipe does look good! =)

The corn I use for bait for white fish. ;)

Carol

2024-11-04 16:43:09 UTC

Post by D
Dear rfc:ers,
I'm writing this on behalf of the wife. She has thought deeply and
come to the conclusion that I should use my participation in this
group for something good, and therefore asked me to ask you for a
dinner recommendation for the current weather conditions.
It is about 3 degrees C, windy, dark, and occasionally some light rain.
What easy and cozy dish would you choose to light up such an
autumn evening?

MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Xxcarol's Goulash
Categories: Xxcarol, American
Yield: 6 Servings
1 cn Corn
1 cn Diced tomatoes
1 cn Sliced mushrooms
2 ea Diced Kayem sausages, pork (any sausage)
1 1/2 ts Ground garlic powder
1 ts Black pepper
1/2 ts Korean red pepper
This is an American take on Hungarian goulash. Yup, we adapt things
so a Hungarian wouldn't recognize this.
This has a vegetarian alternate using a can of beans and adding 1tsp
Baharat seasoning or garam masala and no sausage.
Simmer all ingredients (no cans are drained) and serve over cooked
elbow macaroni. Cooking time varies but I used bare simmer for 2
hours in a lidded pan. You may need to add a little water or tomato
juice depending on your stove.
From the VB kitchen of: xxcarol 16Sept2024
MMMMM
Pretty much a one pot dinner that's better than it sounds. Keys are
Korean red pepper and black pepper. Use more of both if you like.

Thank you very much Carol. Not a fan of corn personally, but it can
be changed for something else. Otherwise, the recipe does look good!
=)
The corn I use for bait for white fish. ;)

Smile, Carrots or Lima Beans. Black beans would do too. Like
chickpeas?

2024-11-04 20:53:43 UTC

Post by D
Dear rfc:ers,
I'm writing this on behalf of the wife. She has thought deeply and
come to the conclusion that I should use my participation in this
group for something good, and therefore asked me to ask you for a
dinner recommendation for the current weather conditions.
It is about 3 degrees C, windy, dark, and occasionally some light rain.
What easy and cozy dish would you choose to light up such an
autumn evening?

MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Xxcarol's Goulash
Categories: Xxcarol, American
Yield: 6 Servings
1 cn Corn
1 cn Diced tomatoes
1 cn Sliced mushrooms
2 ea Diced Kayem sausages, pork (any sausage)
1 1/2 ts Ground garlic powder
1 ts Black pepper
1/2 ts Korean red pepper
This is an American take on Hungarian goulash. Yup, we adapt things
so a Hungarian wouldn't recognize this.
This has a vegetarian alternate using a can of beans and adding 1tsp
Baharat seasoning or garam masala and no sausage.
Simmer all ingredients (no cans are drained) and serve over cooked
elbow macaroni. Cooking time varies but I used bare simmer for 2
hours in a lidded pan. You may need to add a little water or tomato
juice depending on your stove.
From the VB kitchen of: xxcarol 16Sept2024
MMMMM
Pretty much a one pot dinner that's better than it sounds. Keys are
Korean red pepper and black pepper. Use more of both if you like.

Thank you very much Carol. Not a fan of corn personally, but it can
be changed for something else. Otherwise, the recipe does look good!
=)
The corn I use for bait for white fish. ;)

Smile, Carrots or Lima Beans. Black beans would do too. Like
chickpeas?

Ahh, great suggestions! Black beans and chickpeas, both are A-ok in my
book! Kidney beans could work as well! Don't tell anyone, but when I want
my chili to last longer, I pour in black beans and kidney beans.

dsi1

2024-11-06 19:33:22 UTC

Post by D
Dear rfc:ers,
I'm writing this on behalf of the wife. She has thought deeply and come to
the conclusion that I should use my participation in this group for
something good, and therefore asked me to ask you for a dinner
recommendation for the current weather conditions.
It is about 3 degrees C, windy, dark, and occasionally some light rain.
What easy and cozy dish would you choose to light up such an autumn
evening?

3 degrees! I don't eat any foods at such temperatures. If it got that
cold over here, we'd all die.

This morning, I had a pork chop. The old-school American way of cooking
a pork chop is to brown the chop and then braise it in liquid for 20 to
40 minutes. The modern way to cook a chop is to fry it like a steak.
That's a lot easier for me.

https://photos.app.goo.gl/o7eEm3ryznsxgCic9

2024-11-06 21:49:29 UTC

Post by D
Dear rfc:ers,
I'm writing this on behalf of the wife. She has thought deeply and come to
the conclusion that I should use my participation in this group for
something good, and therefore asked me to ask you for a dinner
recommendation for the current weather conditions.
It is about 3 degrees C, windy, dark, and occasionally some light rain.
What easy and cozy dish would you choose to light up such an autumn
evening?

3 degrees! I don't eat any foods at such temperatures. If it got that
cold over here, we'd all die.

No, no, no, the key is staying inside and proper clothing! Another great
trick is to travel to spain for a month. ;)

Post by dsi1
This morning, I had a pork chop. The old-school American way of cooking
a pork chop is to brown the chop and then braise it in liquid for 20 to
40 minutes. The modern way to cook a chop is to fry it like a steak.
That's a lot easier for me.
https://photos.app.goo.gl/o7eEm3ryznsxgCic9

Interesting! How would you say the taste differs between the traditional
way and the modern way? And why did the modern way prevail?

dsi1

2024-11-06 22:46:59 UTC

Post by D
Dear rfc:ers,
I'm writing this on behalf of the wife. She has thought deeply and come to
the conclusion that I should use my participation in this group for
something good, and therefore asked me to ask you for a dinner
recommendation for the current weather conditions.
It is about 3 degrees C, windy, dark, and occasionally some light rain.
What easy and cozy dish would you choose to light up such an autumn
evening?

3 degrees! I don't eat any foods at such temperatures. If it got that
cold over here, we'd all die.

No, no, no, the key is staying inside and proper clothing! Another great
trick is to travel to spain for a month. ;)

Interesting! How would you say the taste differs between the traditional
way and the modern way? And why did the modern way prevail?

A braised pork chop will be less juicy and somewhat firmer than a
properly fried chop. It also take a longer time to cook. I think a pork
loin doesn't take to braising very well. Obviously, some RFC people will
disagree.

https://www.southyourmouth.com/2013/07/smothered-pork-chops.html

Hank Rogers

2024-11-06 23:14:40 UTC

Post by D
Dear rfc:ers,
I'm writing this on behalf of the wife. She has thought deeply and come to
the conclusion that I should use my participation in this group for
something good, and therefore asked me to ask you for a dinner
recommendation for the current weather conditions.
It is about 3 degrees C, windy, dark, and occasionally some light rain.
What easy and cozy dish would you choose to light up such an autumn
evening?

3 degrees! I don't eat any foods at such temperatures. If it got that
cold over here, we'd all die.

No, no, no, the key is staying inside and proper clothing! Another great
trick is to travel to spain for a month. ;)

Interesting! How would you say the taste differs between the traditional
way and the modern way? And why did the modern way prevail?

A braised pork chop will be less juicy and somewhat firmer than a
properly fried chop. It also take a longer time to cook. I think a pork
loin doesn't take to braising very well.

Thanks Uncle. Did yoose get this wisdom from da Hawaiians?

2024-11-07 09:22:40 UTC

Post by D
Dear rfc:ers,
I'm writing this on behalf of the wife. She has thought deeply and come to
the conclusion that I should use my participation in this group for
something good, and therefore asked me to ask you for a dinner
recommendation for the current weather conditions.
It is about 3 degrees C, windy, dark, and occasionally some light rain.
What easy and cozy dish would you choose to light up such an autumn
evening?

3 degrees! I don't eat any foods at such temperatures. If it got that
cold over here, we'd all die.

No, no, no, the key is staying inside and proper clothing! Another great
trick is to travel to spain for a month. ;)

Interesting! How would you say the taste differs between the traditional
way and the modern way? And why did the modern way prevail?

A braised pork chop will be less juicy and somewhat firmer than a
properly fried chop. It also take a longer time to cook. I think a pork
loin doesn't take to braising very well. Obviously, some RFC people will
disagree.
https://www.southyourmouth.com/2013/07/smothered-pork-chops.html

I'm skeptical. I like my steaks juicy, and often, pork for me is to dry.

dsi1

2024-11-07 21:41:46 UTC

Post by D
Dear rfc:ers,
I'm writing this on behalf of the wife. She has thought deeply and come to
the conclusion that I should use my participation in this group for
something good, and therefore asked me to ask you for a dinner
recommendation for the current weather conditions.
It is about 3 degrees C, windy, dark, and occasionally some light rain.
What easy and cozy dish would you choose to light up such an autumn
evening?

3 degrees! I don't eat any foods at such temperatures. If it got that
cold over here, we'd all die.

No, no, no, the key is staying inside and proper clothing! Another great
trick is to travel to spain for a month. ;)

Interesting! How would you say the taste differs between the traditional
way and the modern way? And why did the modern way prevail?

A braised pork chop will be less juicy and somewhat firmer than a
properly fried chop. It also take a longer time to cook. I think a pork
loin doesn't take to braising very well. Obviously, some RFC people will
disagree.
https://www.southyourmouth.com/2013/07/smothered-pork-chops.html

I'm skeptical. I like my steaks juicy, and often, pork for me is to dry.

I believe you on that. We've all had a dry, tough, pork chop. My
favorite pork is pork belly. Of course, that brings about a whole nother
set of problems!

https://photos.app.goo.gl/dKPKQn2upDZ53Ljp9

https://photos.app.goo.gl/66GP6jjtVrPPxqTi6

https://photos.app.goo.gl/HBgqgbr15bZx9reM6

Dave Smith

2024-11-07 22:57:49 UTC

Post by dsi1
A braised pork chop will be less juicy and somewhat firmer than a
properly fried chop. It also take a longer time to cook. I think a pork
loin doesn't take to braising very well. Obviously, some RFC people will
disagree.
https://www.southyourmouth.com/2013/07/smothered-pork-chops.html

I'm skeptical. I like my steaks juicy, and often, pork for me is to dry.

I believe you on that. We've all had a dry, tough, pork chop. My
favorite pork is pork belly. Of course, that brings about a whole nother
set of problems!

I have had little luck with braised pork chops with one exception.
Years ago there was a TV show called Over Easy aimed at seniors and
featured dishes for one or two. One day they did one pork chops. It
called for a nice thick pork chop per serving. Cut slit into the the
chop and stuff a couple pitted prunes into the pocket. Season the chop
with salt and pepper and then sear it on both sides in a hot pan. Peel
a potato and carrot and cut then into chunks. Peel and half an onion.
When the chop is nicely browned add some apple juice. Toss in the
potato, carrot and onion and cover with a lid. Simmer for 20 minutes.

I have previously posted another recipe for BBQ grilled chops that turn
out tasty and tender. It calls for thin chops. Mix together salt,
pepper, garlic powder, oregano, and fresh chopped mint. Rub that mix
into the chops and let them sit for an hour and then cook them on high
heat for a minute or two each side. They are delicious and surprisingly
tender.

Ed P

2024-11-08 00:41:25 UTC

I'm skeptical. I like my steaks juicy, and often, pork for me is to dry.

I believe you on that. We've all had a dry, tough, pork chop. My
favorite pork is pork belly. Of course, that brings about a whole nother
set of problems!

My grandmother used to make a dish in the oven. Sliced potatoes with
some onion, then pork chops on top, pour in some milk and bake. When
done, the milk was pretty much gone and the chops tender.

Don't know the detail and never tried it.

Hank Rogers

2024-11-08 01:13:09 UTC

Post by Dave Smith

I'm skeptical. I like my steaks juicy, and often, pork for me is to dry.

I believe you on that. We've all had a dry, tough, pork chop. My
favorite pork is pork belly. Of course, that brings about a whole nother
set of problems!

I have had little luck with braised pork chops with one exception.
Years ago there was a TV show called Over Easy aimed at seniors and
featured dishes for one or two.Â One day they did one pork chops. It
called for a nice thick pork chop per serving. Cut slit into the the
chop and stuff a couple pitted prunes into the pocket. Season the chop
with salt and pepper and then sear it on both sides in a hot pan.Â
Peel a potato and carrot and cut then into chunks. Peel and half an
onion. When the chop is nicely browned add some apple juice. Toss in
the potato, carrot and onion and cover with a lid. Simmer for 20 minutes.

Was Grandma a Hiwaiian?

dsi1

2024-11-08 01:17:40 UTC

Post by Dave Smith

I'm skeptical. I like my steaks juicy, and often, pork for me is to dry.

I believe you on that. We've all had a dry, tough, pork chop. My
favorite pork is pork belly. Of course, that brings about a whole nother
set of problems!

I have had little luck with braised pork chops with one exception.
Years ago there was a TV show called Over Easy aimed at seniors and
featured dishes for one or two. One day they did one pork chops. It
called for a nice thick pork chop per serving. Cut slit into the the
chop and stuff a couple pitted prunes into the pocket. Season the chop
with salt and pepper and then sear it on both sides in a hot pan. Peel
a potato and carrot and cut then into chunks. Peel and half an onion.
When the chop is nicely browned add some apple juice. Toss in the
potato, carrot and onion and cover with a lid. Simmer for 20 minutes.
I have previously posted another recipe for BBQ grilled chops that turn
out tasty and tender. It calls for thin chops. Mix together salt,
pepper, garlic powder, oregano, and fresh chopped mint. Rub that mix
into the chops and let them sit for an hour and then cook them on high
heat for a minute or two each side. They are delicious and surprisingly
tender.

Americans' relationship with pork has evolved to where they don't
overcook pork to death. My guess is that rfc still cooks pork like it's
the 60's.

Bruce

2024-11-08 01:28:39 UTC

Post by Dave Smith
I have had little luck with braised pork chops with one exception.
Years ago there was a TV show called Over Easy aimed at seniors and
featured dishes for one or two. One day they did one pork chops. It
called for a nice thick pork chop per serving. Cut slit into the the
chop and stuff a couple pitted prunes into the pocket. Season the chop
with salt and pepper and then sear it on both sides in a hot pan. Peel
a potato and carrot and cut then into chunks. Peel and half an onion.
When the chop is nicely browned add some apple juice. Toss in the
potato, carrot and onion and cover with a lid. Simmer for 20 minutes.
I have previously posted another recipe for BBQ grilled chops that turn
out tasty and tender. It calls for thin chops. Mix together salt,
pepper, garlic powder, oregano, and fresh chopped mint. Rub that mix
into the chops and let them sit for an hour and then cook them on high
heat for a minute or two each side. They are delicious and surprisingly
tender.

Americans' relationship with pork has evolved to where they don't
overcook pork to death. My guess is that rfc still cooks pork like it's
the 60's.

Don't you think that people who frequent RFC are, on average, better
cooks than the populace at large?

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

Hank Rogers

2024-11-08 01:43:35 UTC

Post by Bruce

Americans' relationship with pork has evolved to where they don't
overcook pork to death. My guess is that rfc still cooks pork like it's
the 60's.

Don't you think that people who frequent RFC are, on average, better
cooks than the populace at large?

Perhaps, Master, but not if yoose include da Hawaiians. They know lots
of shit, even before Google.

dsi1

2024-11-08 03:15:42 UTC

Post by Bruce

Americans' relationship with pork has evolved to where they don't
overcook pork to death. My guess is that rfc still cooks pork like it's
the 60's.

Don't you think that people who frequent RFC are, on average, better
cooks than the populace at large?

No comment.

Citizen Winston Smith

2024-11-08 17:00:26 UTC

Americans' relationship with pork has evolved to where they don't
overcook pork to death. My guess is that rfc still cooks pork like it's
the 60's.

Don't you think that people who frequent RFC are, on average, better
cooks than the populace at large?

No comment.

Quite uncommonly non-committal of you...

The mastery of the air fryer and apparently the cast iron skillet seems
to proscribe the arc of their acumen, or we can await another of Bryan's
incinerated cherry smoked steaks as proof of carbon-based life forms here.

It's a dead planet Jim, no readings on the tricorder at all.

Hank Rogers

2024-11-08 01:30:23 UTC

I'm skeptical. I like my steaks juicy, and often, pork for me is to dry.

I believe you on that. We've all had a dry, tough, pork chop. My
favorite pork is pork belly. Of course, that brings about a whole nother
set of problems!

I have had little luck with braised pork chops with one exception.
Years ago there was a TV show called Over Easy aimed at seniors and
featured dishes for one or two. One day they did one pork chops. It
called for a nice thick pork chop per serving. Cut slit into the the
chop and stuff a couple pitted prunes into the pocket. Season the chop
with salt and pepper and then sear it on both sides in a hot pan. Peel
a potato and carrot and cut then into chunks. Peel and half an onion.
When the chop is nicely browned add some apple juice. Toss in the
potato, carrot and onion and cover with a lid. Simmer for 20 minutes.
I have previously posted another recipe for BBQ grilled chops that turn
out tasty and tender. It calls for thin chops. Mix together salt,
pepper, garlic powder, oregano, and fresh chopped mint. Rub that mix
into the chops and let them sit for an hour and then cook them on high
heat for a minute or two each side. They are delicious and surprisingly
tender.

Americans' relationship with pork has evolved to where they don't
overcook pork to death. My guess is that rfc still cooks pork like it's
the 60's.

Please tell us how da Hawaiians dooze it Uncle.

Citizen Winston Smith

2024-11-08 16:01:15 UTC

Post by dsi1
My guess is that rfc still cooks pork like it's
the 60's.

Make book on that one.

Cindy Hamilton

2024-11-08 09:54:04 UTC

Post by Dave Smith
I have had little luck with braised pork chops with one exception.

I find chops are too lean for braising. It makes them chalky. I
always cook them to no more than medium.

--
Cindy Hamilton

Dave Smith

2024-11-08 14:35:09 UTC

Post by Cindy Hamilton

Post by Dave Smith
I have had little luck with braised pork chops with one exception.

I find chops are too lean for braising. It makes them chalky. I
always cook them to no more than medium.

I have had great braised beef, lamb and chicken, but the texture of
braised pork chops is a little odd. That being said, the recipe I
posted with them stuff with prunes and braised in apple juice is delicious.

2024-11-08 14:42:39 UTC

Post by D
Dear rfc:ers,
I'm writing this on behalf of the wife. She has thought deeply and come to
the conclusion that I should use my participation in this group for
something good, and therefore asked me to ask you for a dinner
recommendation for the current weather conditions.
It is about 3 degrees C, windy, dark, and occasionally some light rain.
What easy and cozy dish would you choose to light up such an autumn
evening?

3 degrees! I don't eat any foods at such temperatures. If it got that
cold over here, we'd all die.

No, no, no, the key is staying inside and proper clothing! Another great
trick is to travel to spain for a month. ;)

Interesting! How would you say the taste differs between the traditional
way and the modern way? And why did the modern way prevail?

A braised pork chop will be less juicy and somewhat firmer than a
properly fried chop. It also take a longer time to cook. I think a pork
loin doesn't take to braising very well. Obviously, some RFC people will
disagree.
https://www.southyourmouth.com/2013/07/smothered-pork-chops.html

I'm skeptical. I like my steaks juicy, and often, pork for me is to dry.

I believe you on that. We've all had a dry, tough, pork chop. My
favorite pork is pork belly. Of course, that brings about a whole nother
set of problems!
https://photos.app.goo.gl/dKPKQn2upDZ53Ljp9
https://photos.app.goo.gl/66GP6jjtVrPPxqTi6
https://photos.app.goo.gl/HBgqgbr15bZx9reM6

This is the truth! The belly of the pork is a very good piece of pork to
eat! One of my favourite parts as well!

dsi1

2024-11-08 19:07:05 UTC

Post by D
This is the truth! The belly of the pork is a very good piece of pork to
eat! One of my favourite parts as well!

One of the best meals that I ever had was the first time I had smoked,
sliced, pork belly. I asked if I could get a side of Kim chee. The
Korean owner of the place gave us some aged Kim chee. I can't say how
old it was but the taste was fairly complex in the way that cheese is
complex. In fact, it had a flavor reminiscent of cheese! I've never had
Kim chee like that since. That's okay, for some things, once in a
lifetime is enough.

https://photos.app.goo.gl/2PSwjZQBJS8ngo5P8

https://photos.app.goo.gl/XmoJM2yoYQHkyJju6

2024-11-08 21:22:16 UTC