What's for Dinner......

Cookiegal

Karen
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A Dr. Oetker spinach pizza.
 

Gr3iz

Mark
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Pork chops done in cream of mushroom soup
That's what I'm making tonight, knuck! I brown them first in a frying pan, then bake low and slow. Nice & tender! Prolly gonna hafta cut it shorter than I'd like tonight because I got a later start than I wanted to. I'm gonna try to stretch it out to 3 hours, unless the troops start grumbling ... Maybe some rice with them.
 
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That's what I'm making tonight, knuck! I brown them first in a frying pan, then bake low and slow. Nice & tender! Prolly gonna hafta cut it shorter than I'd like tonight because I got a later start than I wanted to. I'm gonna try to stretch it out to 3 hours, unless the troops start grumbling ... Maybe some rice with them.
(y)😋
 

Gr3iz

Mark
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It was good! My youngest grandson went back for seconds on everything! All food gone! No leftovers. ;-)
 

RT

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My toaster oven HamiltonBeach #31193C can make good toast. I just kept adjusting it till I got the results I wanted. My settings for 4 slices - set to one slice + max color = perfect toast
That's also your Air Fryer appliance right? I mean it's sort of an all in one multi-function thing?

Mine is no-name cheapo gift thing, brand unknown, has a small stylized "D" on the bottom right for a logo, a long model # on the back tag... don't think it's Delonghi, but doesn't matter.
The door spring is broken, it's real handy though for reheating things gently.
It can broil blacken and scorch things too, if desired :D

Missed the boat this past Christmas when Bed Bath&Beyond had a Black and Decker analog one for half price, limited time. Then it was only $20, but even at $40+ and change now still looking at it. Been well reviewed.
Ideally, from my research, even the smallest Breville seems to be the one to own, but the line starts at $150 when you can find a deal. Very highly rated and well reviewed though.

A toaster, as such, have the cute hot rod red Oster, which is set for perfect Pop Tarts, but toast, Eggos, etc, is a crap shoot, every time :rolleyes:
 
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Cookiegal

Karen
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That's what I'm making tonight, knuck! I brown them first in a frying pan, then bake low and slow. Nice & tender! Prolly gonna hafta cut it shorter than I'd like tonight because I got a later start than I wanted to. I'm gonna try to stretch it out to 3 hours, unless the troops start grumbling ... Maybe some rice with them.
How do you do yours Mark? I brown my as well but then do them at 350F for 30 or 40 minutes depending on how thick they are. But I like the concept of low and slow for perhaps more tenderness.
 

RT

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No. That is different from the Air Fryer.
I see, he said...
When I looked up the HB and model number as you posted, coped and pasted that into Google
with these search results ....

Hey wait a minint, this the third time this morning the TSG toolbar has been greyed out for me, in Pms or posts.
Can't access the link format buttons nor even the smiley guys.
Also noticed a lag, short freeze of the cursor (in my case the curser) : wink :
The only clickable thing there is toggling BB code...so did I do that by accident at some point this morning?

AH! YES!
yes apparently I did, but after a toggle looks like all's well for now, too bad as I really wanted to start a new thread on TSG, but the problem was solved too quickly for that! :D
I also corrected the link posted above, so there!
:cool:
But at the time I typed "😉" as colon wink colon and it remains so a text wink, did not turn into a smiley guy, so that's the extent of my knowledge of BB code for this day :unsure::giggle:
But I now see what I did wrong there too, and now there's all these other smiley guys swirling around. 🤷
 
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In a couple of hours..........................

Spaghetti
Classico four cheese spaghetti sauce x2
1 can Italian spiced tomatoes
1 can Italian spiced tomato paste
1 can sliced mushrooms
Chicken thighs cooked in the spaghetti sauce
Caesar salad
 

Gr3iz

Mark
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Mar 9, 2009
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How do you do yours Mark? I brown my as well but then do them at 350F for 30 or 40 minutes depending on how thick they are. But I like the concept of low and slow for perhaps more tenderness.
I flavor some flour with my preferred spices and dip the chops in the flour, then fry in a thin layer of oil (I prefer canola). Meanwhile, I've got a couple of cans of cream of mushroom in a glass baking dish, with a couple cans of water, some spices and a packet of pork gravy mix, just for good measure, warming up (so that it mixes up well) on the stove. I'm usually cooking for 5 or 6, so I make at least 8 chops, typically only about .5" thick. As the first batch finishes browning, I throw them in the soup/gravy and start the rest browning. Once all done, I cover tightly with foil and bake at about 275. I prefer letting them cook for at least 3 hours, 4 won't hurt. You really don't even need a knife to eat them. My grandkids love them as much as I do! I imagine you could throw some sliced onions in with them, but my oldest grandson doesn't like onions ...

Yesterday I made a meatloaf for dinner (and the leftovers make for excellent sandwiches!).
Tonight I baked chicken leg quarters and smeared some BBQ sauce on them during the final :20. Tasty!
 

Cookiegal

Karen
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Thanks Mark. I'm going to try that method. :)
 

Cookiegal

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Breaded parmesan chicken thigh with carrots, turnips, Brussels Sprouts and Uncle Ben's Country Chicken Rice.
 

Gr3iz

Mark
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I made what we call California Roast, essentially pot roast, with red potatoes. Since I'm usually feeding up to 7 people, I add some stew beef to supplement the roast. Tonight I used a sirloin roast for te first time. I think it tasted better than the usual chuck roast I use.
 

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