• 748 Snow's etc.

    From MICHAEL LOO@1:123/140 to BILL SWISHER on Friday, August 02, 2019 15:12:30
    Taylor Cafe is very good - both are in downtown Taylor.
    Thanks, comments saved and I'll print them for use later. Trips
    firming up,
    ANC/LAS on October 18 (Delta flight that gets in at about 14:30),
    rental car

    I was thinking of hitting Anchorage for a week in August.
    Possible?

    and drive to LHC that afternoon. Fiddle around with things for a few
    days.

    What are you doing with the Large Hadron Collider? Oh.

    Then I'll leave LHC on October 23rd and get back on November 4th,
    roughly 4400
    miles.

    I can do that in one day! Asleep the whole time, too.

    You won't starve.
    Almost messed up big time. I ran out of pint jars, and still hadn't done anything with the green chili. I went to the nearby Freddies,
    WallyWorld, and
    Target. All were sold out of pint jars. It's fishies time and there's
    lots of
    canned salmon being done. But, I managed to find 5 pint jars hidden at the back of the cupboard (along with 3 1 cup jars). So it's all in the
    freezer. I
    still need to buy another 12 pint jars for the next batch or two, I'll just have to keep a sharp lookout.

    Stock up.

    MMMMM----- Recipe via Meal-Master (tm) v8.02

    Title: About Pork Chops
    Categories: Pork, Info
    Yield: 1 text file

    SS> But I don't even bother buying pork chops any more, I don't want
    SS> to put leather on the table. :(

    Don't know if you caught my post to Marlon or not, Sylvia, but the
    problem is not with you, it's with the pork. Now that pork producers
    are looking for a leaner, lighter product, pork requires much less
    cooking than is recommended in most cookbooks. Most cookbook authors
    recommend cooking pork to an internal temperature of 160-175 to
    eliminate any possible danger of trichinosis (a problem that's been
    eliminated in commercially produced pork anyway). These temperatures
    are WAY too high for the leaner version, which tends to resemble shoe
    leather if treated this way. Try cooking your chops to an internal
    temperature of 140 or so instead (still well done, but not
    overcooked), and you'll have MUCH better results.

    My favorite thing to do with pork chops is to stuff 'em. Allow one
    double-thick pork chop or two thinner chops for each person you're
    feeding.

    Make a stuffing with cornbread (or one of the cornbread stuffing
    mixes), chopped onion, chopped celery, a small can of whole kernal
    corn, a bit of chicken broth. Simmer the onion and celery in the
    broth until tender, and add the remaining ingredients. Season to
    taste with salt, black pepper, a generous amount of either sage or
    thyme.

    If using double-thick chops, cut a deep pocket in the chop, and
    insert the stuffing. If using thinner chops, don't stuff yet. Either
    way, melt a small amount of shortening in a frying pan, and quickly
    brown the chops (brown thinner chops on one side only).

    Place the chops in an oven-proof baking dish. (If using thin chops,
    place one chop, browned side down in the dish, top with a scoop of
    stuffing, and top with another chop, browned side up).

    Place just enough liquid in the pan to cover the pan bottom, cover
    the pan, and bake in a 350 degree oven until the chops reach an
    internal temperature of 140 (35-60 minutes, depending on the
    thickness of the meat).

    Any leftover stuffing can be baked separately.

    I usually make a pan gravy with the drippings from browning the
    chops, plus some flour and chicken broth (pork stock would be better,
    but I never seem to have any :-). If you don't want gravy, just
    deglaze the baking dish with more chicken stock, and spoon this
    liquid over the chops.

    Sorry not to offer an official recipe here, but this is one of those
    home-style dishes that I just throw together. Have never measured
    anything for it, and I suspect it's never QUITE the same any time I
    make it. Good stuff, though. At least it's one of Mooseface's
    favorites :-)

    Kathy in Bryan, TX

    From: Kathy Pitts

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  • From Bill Swisher@1:261/1466 to Michael Loo on Saturday, August 03, 2019 08:15:00
    Quoting Michael Loo to Bill Swisher <=-

    I was thinking of hitting Anchorage for a week in August.
    Possible?

    Sure, come on up. I can work something out. I want to go down to the lake twice, probably on the 5th and once again on the 21st. I need to shut the place down for the winter, so I'll probably do it the week of the 21st. The cleaning woman is due in on the 16th so I'll have to be in Anchorage. How's the week of the 12th or the 26th sound?

    BTW, it's "Lake Havasu City". Which is a handful to type. On the opposite side of the lake, in California, is "Havasu Lake".

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