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Old 08-30-2011, 09:46 AM   #21
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This site wouldn't last long if every time a new member asked a question they were told, "Look it up, we already answered that question!"

This is not Google, it's a community of people who like to help each other. We discuss cooking. Hey, that's a good name for a cooking site!
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Old 08-30-2011, 09:49 AM   #22
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Often times you get more valuable information from having a discussion that just researching and reading.

Brining and not overcooking are the key here.
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Old 08-30-2011, 09:49 AM   #23
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Quote:
Originally Posted by Andy M. View Post
This site wouldn't last long if every time a new member asked a question they were told, "Look it up, we already answered that question!"

This is not Google, it's a community of people who like to help each other. We discuss cooking. Hey, that's a good name for a cooking site!
Couldn't have said that better myself Andy
Personally I prefer asking on DC even when I can easily find the answer elsewhere. Googling something won't provide me with the added laughs and chats that I get when asking here. Most advise I've received here has also been more helpful than any Googled answer I've found.
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Old 08-30-2011, 11:14 AM   #24
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The fact that I always check out a thread title concerning "dry pork loin" means that it's worth the repetition and drill of some TNT methods. And almost always, there are tidbits of information new to me, or something to spark the creative juices, like a chutney combo I've yet to try...

"Saving the world one dry pork chop at a time is a noble cause." ~spork
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Old 08-30-2011, 02:21 PM   #25
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You guys/girls are just too nice.
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Old 08-30-2011, 02:55 PM   #26
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One of the reasons I joined this and stick with it whenever my computer programs change is that I am often asked, over many moons, by people in grocery stores how to buy this or that, what to do with it, etc. Most often it is younger folk just learning about shopping and cooking, but often it is older people who simply never cooked for one, in some cases are widowed and really haven't cooked at all. Since I now have lived in a small town for ten years, many people here know me (I write a column on occaision, with my photo published). So people feel they know me. Most recently it was an older gentleman (I'd guess maybe mid 70s) who didn't know how to select an avocado. Once it was a quite young couple debating the purchase of a pork loin roast, a pair of tenderloins, or a bone in roast. I'm quite tall and often reach up to hand down food to someone shorter or in a wheel-chair and wind up in a conversation about whatever it is I'm helping them with. Since I love to experiment, having you all to help me with it all is great, and yes, I know that sometimes we repeat and .... so what? We always have a few newbies.
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Old 08-30-2011, 03:05 PM   #27
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and I'm usually too lazy to look up the old posts that I haven't cut and pasted already.
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Old 08-30-2011, 08:09 PM   #28
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Originally Posted by Sir_Loin_of_Beef View Post
Here's my mother's method. She always said "you will never get a dry pork chop in my house!"

Large skillet, a little bit of cooking oil (she used Mazola«, I use olive), a 28oz can of pork & beans (she used Campbell's, I use Bush's Homestyle), and four 4oz boneless loin chops. Brown the chops on both sides in cooking oil, remove from skillet, drain off oil and wipe out skillet, return chops to skillet, add 28oz can of beans and one can of cold water. Bring to boil, then simmer, stirring occasionally, until sauce thickens, but before beans start sticking to pan. Serving size: one pork chop and ╝ of the beans and sauce. Add a big green salad and it's a meal.
Sounds good ...except for wiping out the pan. Why on earth do you want to wipe away all that flavor. Of course I would fry in bacon fat so I really want to keep that flavor around
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Old 08-30-2011, 08:21 PM   #29
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Quote:
Originally Posted by Andy M.
This site wouldn't last long if every time a new member asked a question they were told, "Look it up, we already answered that question!"

This is not Google, it's a community of people who like to help each other. We discuss cooking. Hey, that's a good name for a cooking site!
I like that, Andy!
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Old 08-30-2011, 09:42 PM   #30
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I like that, Andy!
I think I've read that before here

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