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Thread: Dinner tonight (4/8)

  1. #1
    Cheryl Guest

    Default Dinner tonight (4/8)

    I'm actually cooking tonight to have a decent meal as a very hard semester
    of algebra comes to an end with my final tomorrow. I figure a good meal
    rather than the junk I've been eating lately will help me with my all night
    studying.

    So tonight is a meatloaf made with fresh ground chuck and pork, onions,
    garlic, seasonings and the ground bread that helped push the meat through
    the grinder. I stuck some potatoes in the oven for some bakers, and will
    probably have baby peas on the side.

    Happy Mother's day in advance to those of you to whom this applies!

    Cheryl


  2. #2
    Chemo the Clown Guest

    Default Re: Dinner tonight (4/8)

    On May 8, 2:31*pm, "Cheryl" <jlhsha...@hotmail.com> wrote:
    > I'm actually cooking tonight to have a decent meal as a very hard semester
    > of algebra comes to an end with my final tomorrow. *I figure a good meal
    > rather than the junk I've been eating lately will help me with my all night
    > studying.
    >
    > So tonight is a meatloaf made with fresh ground chuck and pork, onions,
    > garlic, seasonings and the ground bread that helped push the meat through
    > the grinder. *I stuck some potatoes in the oven for some bakers, and will
    > probably have baby peas on the side.
    >
    > Happy Mother's day in advance to those of you to whom this applies!
    >
    > Cheryl


    Got enough for two?

  3. #3
    Cheryl Guest

    Default Re: Dinner tonight (4/8)

    On Sat 08 May 2010 05:34:49p, Chemo the Clown wrote in
    rec.food.cooking
    <news:[email protected]
    com>:

    >
    > Got enough for two?
    >


    I have enough for 3 or 4! lol I always cook for leftovers except
    for a few things. Come on over!


  4. #4
    Lin Guest

    Default Re: Dinner tonight (4/8)

    Cheryl wrote:

    > So tonight is a meatloaf made with fresh ground chuck and pork, onions,
    > garlic, seasonings and the ground bread that helped push the meat
    > through the grinder. I stuck some potatoes in the oven for some bakers,
    > and will probably have baby peas on the side.


    I'd eat at your table ANY day! Sounds fabulous! We have a butcher that
    makes a "meatloaf" mixture that's 2/3 beef and 1/3 pork. I've made some
    pretty good burgers on the grill with that mix as well.

    > Happy Mother's day in advance to those of you to whom this applies!


    Thanks, Cheryl! You have a wonderful day as well.

    --Lin

  5. #5
    Paul M. Cook Guest

    Default Re: Dinner tonight (4/8)


    "Chemo the Clown" <[email protected]> wrote in message
    news:[email protected]..
    On May 8, 2:31 pm, "Cheryl" <jlhsha...@hotmail.com> wrote:
    > I'm actually cooking tonight to have a decent meal as a very hard semester
    > of algebra comes to an end with my final tomorrow. I figure a good meal
    > rather than the junk I've been eating lately will help me with my all
    > night
    > studying.
    >
    > So tonight is a meatloaf made with fresh ground chuck and pork, onions,
    > garlic, seasonings and the ground bread that helped push the meat through
    > the grinder. I stuck some potatoes in the oven for some bakers, and will
    > probably have baby peas on the side.
    >
    > Happy Mother's day in advance to those of you to whom this applies!
    >
    > Cheryl


    Got enough for two?

    Too late, dinner was last month.

    Paul



  6. #6
    brooklyn1 Guest

    Default Re: Dinner tonight (4/8)

    On Sat, 8 May 2010 17:31:53 -0400, "Cheryl" <[email protected]>
    wrote:

    >I'm actually cooking tonight to have a decent meal as a very hard semester
    >of algebra comes to an end with my final tomorrow. I figure a good meal
    >rather than the junk I've been eating lately will help me with my all night
    >studying.
    >
    >So tonight is a meatloaf made with fresh ground chuck and pork, onions,
    >garlic, seasonings and the ground bread that helped push the meat through
    >the grinder. I stuck some potatoes in the oven for some bakers, and will
    >probably have baby peas on the side.
    >
    >Happy Mother's day in advance to those of you to whom this applies!
    >
    >Cheryl


    Home ground meat loaf is my favorite. Good luck with your algebra
    final.

  7. #7
    Cheryl Guest

    Default Re: Dinner tonight (4/8)


    "Paul M. Cook" <[email protected]> wrote in message
    news:hs4p3s$fan$[email protected]..
    >
    > "Chemo the Clown" <[email protected]> wrote in message
    > news:[email protected]..
    >
    > Got enough for two?
    >
    > Too late, dinner was last month.
    >

    LOL! I guess I'm more brain dead than I thought.


  8. #8
    Omelet Guest

    Default Re: Dinner tonight (4/8)

    In article <dLkFn.914$[email protected]>,
    "Cheryl" <[email protected]> wrote:

    > I'm actually cooking tonight to have a decent meal as a very hard semester
    > of algebra comes to an end with my final tomorrow. I figure a good meal
    > rather than the junk I've been eating lately will help me with my all night
    > studying.
    >
    > So tonight is a meatloaf made with fresh ground chuck and pork, onions,
    > garlic, seasonings and the ground bread that helped push the meat through
    > the grinder. I stuck some potatoes in the oven for some bakers, and will
    > probably have baby peas on the side.
    >
    > Happy Mother's day in advance to those of you to whom this applies!
    >
    > Cheryl


    Good luck on the final! :-)
    --
    Peace! Om

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    *Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

  9. #9
    A Moose In Love Guest

    Default Re: Dinner tonight (4/8)

    On May 8, 5:31*pm, "Cheryl" <jlhsha...@hotmail.com> wrote:
    > I'm actually cooking tonight to have a decent meal as a very hard semester
    > of algebra comes to an end with my final tomorrow. *I figure a good meal
    > rather than the junk I've been eating lately will help me with my all night
    > studying.
    >
    > So tonight is a meatloaf made with fresh ground chuck and pork, onions,
    > garlic, seasonings and the ground bread that helped push the meat through
    > the grinder. *I stuck some potatoes in the oven for some bakers, and will
    > probably have baby peas on the side.
    >
    > Happy Mother's day in advance to those of you to whom this applies!
    >
    > Cheryl


    Nice. I don't mean to be a downer, but food like that would make me
    tired. You're probably different. I'd do stuff like a fresh fruit
    smoothie etc.

  10. #10
    Sqwertz Guest

    Default Re: Dinner tonight (4/8)

    On Sat, 8 May 2010 17:31:53 -0400, Cheryl wrote:

    > I'm actually cooking tonight to have a decent meal as a very hard semester
    > of algebra comes to an end with my final tomorrow. I figure a good meal
    > rather than the junk I've been eating lately will help me with my all night
    > studying.
    >
    > So tonight is a meatloaf made with fresh ground chuck and pork, onions,
    > garlic, seasonings


    If x is pork, y is chuck, and z is onions, please formate the recipe
    as an equation.

    > and the ground bread that helped push the meat through
    > the grinder.


    I still don't understand why this is necessary. My grinder pushes
    out 80% of what's in the Archimedes screw . And even with my bread
    only costing $.68 for a 2-lb loaf, it's still wouldn't be worth it
    if it was just 50% empty (or 50% full) to push out that little bit.
    I just scoop it out with my finger and throw it into the mix.

    -sw

  11. #11
    Sqwertz Guest

    Default Re: Dinner tonight (4/8)

    On Sat, 08 May 2010 15:18:38 -0700, Lin wrote:

    > We have a butcher that
    > makes a "meatloaf" mixture that's 2/3 beef and 1/3 pork. I've made some
    > pretty good burgers on the grill with that mix as well.


    I take it he doesn't serve any Hindus or Muslims. A couple decades
    ago one of the restaurant chains (Safeway?) was sued by one or both
    of those groups for not properly cleaning their grinders between
    those two products. All ground pork came prepackaged from then on,
    and now, come to think of it, I haven't seen ground pork at HEB
    ever.

    -sw

  12. #12
    Lin Guest

    Default Re: Dinner tonight (4/8)

    Sqwertz wrote:

    > I take it he doesn't serve any Hindus or Muslims.


    Dunno. I suppose they are free to process as they choose as those that
    wouldn't want to partake of the product can go elsewhere. It's NorCal
    after all! ;-)

    > A couple decades
    > ago one of the restaurant chains (Safeway?) was sued by one or both
    > of those groups for not properly cleaning their grinders between
    > those two products. All ground pork came prepackaged from then on,
    > and now, come to think of it, I haven't seen ground pork at HEB
    > ever.


    That would probably fall under something having to do with the size of
    the company and how many they employ. I can't say that I've seen more
    than two - three people working this place at any given time.

    I have seen ground pork in our local Safeway. I'd hope they would clean
    between cuttings, but you never know (and that's why I prefer to grind
    my own when given the choice).

    --Lin

  13. #13
    Omelet Guest

    Default Re: Dinner tonight (4/8)

    In article <[email protected]>,
    Sqwertz <[email protected]> wrote:

    > On Sat, 08 May 2010 15:18:38 -0700, Lin wrote:
    >
    > > We have a butcher that
    > > makes a "meatloaf" mixture that's 2/3 beef and 1/3 pork. I've made some
    > > pretty good burgers on the grill with that mix as well.

    >
    > I take it he doesn't serve any Hindus or Muslims. A couple decades
    > ago one of the restaurant chains (Safeway?) was sued by one or both
    > of those groups for not properly cleaning their grinders between
    > those two products. All ground pork came prepackaged from then on,
    > and now, come to think of it, I haven't seen ground pork at HEB
    > ever.
    >
    > -sw


    I have.

    I used to purchase ground pork along with ground sausage, then mix 2
    parts fresh ground pork to 1 lb. sausage to cut the salt by 66%. The
    amount of salt put into most commercial sausages was too much for me.

    Mixing it 1 part to two parts made for a very decent sausage mix and cut
    the price. Sometimes I'd add a lb. of ground turkey or beef in place of
    1 lb. of the ground pork.

    Now I grind and make my own sausage for a LOT lower price by purchasing
    pork for $1.58 per lb. It was $.99 per lb. a couple of years ago but
    it's gone up.

    I will still make sausage tho' when any meat prices go below that
    threshold...
    --
    Peace! Om

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

  14. #14
    critters & me in azusa, ca Guest

    Default Re: Dinner tonight (4/8)

    On May 8, 2:31*pm, "Cheryl" <jlhsha...@hotmail.com> wrote:
    > I'm actually cooking tonight to have a decent meal as a very hard semester
    > of algebra comes to an end with my final tomorrow. *I figure a good meal
    > rather than the junk I've been eating lately will help me with my all night
    > studying.
    >
    > So tonight is a meatloaf made with fresh ground chuck and pork, onions,
    > garlic, seasonings and the ground bread that helped push the meat through
    > the grinder. *I stuck some potatoes in the oven for some bakers, and will
    > probably have baby peas on the side.
    >
    > Happy Mother's day in advance to those of you to whom this applies!
    >
    > Cheryl


    i used to do all nighters when i was an undergrad. when i got to grad
    school, i found that i couldn't do it any more. good luck on your
    final.

    harriet & critters


  15. #15
    Cheryl Guest

    Default Re: Dinner tonight (4/8)


    "Sqwertz" <[email protected]> wrote in message
    news:[email protected]..
    > On Sat, 8 May 2010 17:31:53 -0400, Cheryl wrote:
    >
    >
    > If x is pork, y is chuck, and z is onions, please formate the recipe
    > as an equation.


    Ok I'll try this for practice.

    2y + .5x + .1z (there are no like terms to combine so I guess that's it)


  16. #16
    Chemo the Clown Guest

    Default Re: Dinner tonight (4/8)

    On May 8, 3:37*pm, "Paul M. Cook" <pmc...@gte.net> wrote:
    > "Chemo the Clown" <an...@peak.org> wrote in messagenews:[email protected]..
    > On May 8, 2:31 pm, "Cheryl" <jlhsha...@hotmail.com> wrote:
    >
    > > I'm actually cooking tonight to have a decent meal as a very hard semester
    > > of algebra comes to an end with my final tomorrow. I figure a good meal
    > > rather than the junk I've been eating lately will help me with my all
    > > night
    > > studying.

    >
    > > So tonight is a meatloaf made with fresh ground chuck and pork, onions,
    > > garlic, seasonings and the ground bread that helped push the meat through
    > > the grinder. I stuck some potatoes in the oven for some bakers, and will
    > > probably have baby peas on the side.

    >
    > > Happy Mother's day in advance to those of you to whom this applies!

    >
    > > Cheryl

    >
    > Got enough for two?
    >
    > Too late, dinner was last month.
    >
    > Paul


    Party pooper.

  17. #17
    Ostap Bender Guest

    Default Re: Dinner tonight (4/8)

    On May 8, 3:18*pm, Lin <grafixREMOVETHISbunny2...@yahoo.com> wrote:
    > Cheryl wrote:
    > > So tonight is a meatloaf made with fresh ground chuck and pork, onions,
    > > garlic, seasonings and the ground bread that helped push the meat
    > > through the grinder. *I stuck some potatoes in the oven for some bakers,
    > > and will probably have baby peas on the side.


    Wow. That sounds like the college cafeteria food we had to eat as
    undergraduates in our dorm day after day. That and cooked broccoli.

    > I'd eat at your table ANY day! Sounds fabulous! We have a butcher that
    > makes a "meatloaf" mixture that's 2/3 beef and 1/3 pork. I've made some
    > pretty good burgers on the grill with that mix as well.
    >
    > > Happy Mother's day in advance to those of you to whom this applies!

    >
    > Thanks, Cheryl! You have a wonderful day as well.
    >
    > --Lin



  18. #18
    Sqwertz Guest

    Default Re: Dinner tonight (4/8)

    On Sat, 8 May 2010 22:34:16 -0400, Cheryl wrote:

    > "Sqwertz" <[email protected]> wrote in message
    > news:[email protected]..
    >> On Sat, 8 May 2010 17:31:53 -0400, Cheryl wrote:
    >>
    >>
    >> If x is pork, y is chuck, and z is onions, please formate the recipe
    >> as an equation.

    >
    > Ok I'll try this for practice.
    >
    > 2y + .5x + .1z (there are no like terms to combine so I guess that's it)


    My Algebra is rusty (or rather, non-existent). I even took Algebra
    2 (optional) and I can't think of anything that gave more more
    trouble in high school which I had a had absolutely no use far at
    all once I got out in the real world holding technical jobs that
    often required a fair amount of math. And other than the
    Pythagoream Theorem and a little bit of set theory, you can have all
    my geometry, too.

    Meatloaf = 2y + .5x + .1z

    ObFood: CraigO's for dinner
    http://www.craigosonioncreek.com/

    Grande Italian White Pizza, Sausage and Pepperoni Calzone, large
    House salad, and cheese bread (for 3).

    -sw

  19. #19
    blake murphy Guest

    Default Re: Dinner tonight (4/8)

    On Sun, 9 May 2010 19:22:12 -0500, Sqwertz wrote:

    > On Sat, 8 May 2010 22:34:16 -0400, Cheryl wrote:
    >
    >> "Sqwertz" <[email protected]> wrote in message
    >> news:[email protected]..
    >>> On Sat, 8 May 2010 17:31:53 -0400, Cheryl wrote:
    >>>
    >>>
    >>> If x is pork, y is chuck, and z is onions, please formate the recipe
    >>> as an equation.

    >>
    >> Ok I'll try this for practice.
    >>
    >> 2y + .5x + .1z (there are no like terms to combine so I guess that's it)

    >
    > My Algebra is rusty (or rather, non-existent). I even took Algebra
    > 2 (optional) and I can't think of anything that gave more more
    > trouble in high school which I had a had absolutely no use far at
    > all once I got out in the real world holding technical jobs that
    > often required a fair amount of math. And other than the
    > Pythagoream Theorem and a little bit of set theory, you can have all
    > my geometry, too.


    the last time i used algebra was to dope out the proof of my homemade long
    island ice tea. it probably took me ten times as long than it would have
    in high school.

    never did get around to calculating the proof for the limoncello in the
    freezer, though.

    your pal,
    blake

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