The Lurker Thread

Sara Love

Super Member
ECF Veteran
May 31, 2014
523
41,886
Good evening Dale and Joey :wub:

Happy faux Fri-Yay to you, Joey :greengrin:

We had spaghetti too, with meat sauce and a salad. I'm definitely still digesting. Was going to get on the treadmill (been awhile due to my heel) but we are under a storm watch til 8 and by then it will be too late. I have an irrational fear of the power going out and me flying off and getting injured :lol:

Tornado touched down in Buffalo this afternoon. :shock: Small one but caused some damage to buildings and I saw a pic of a car flipped over.

Well I got lucky today, she was in HR for most of the day and then had to watch videos for the afternoon. You are right, Dale, but I'm so shy and it's way out of my comfort zone. I'm with you, Joey. The older I get the less I want to be social too. :lol: Yet I could talk your ears off on here :lol:

Have a great night!
 

daleron

ECF Guru
ECF Veteran
Verified Member
  • Apr 16, 2013
    21,334
    379,671
    Arkansas, USA
    Good evening Sara :wub:
    ‘I wasn’t aware you hurt your heel but you’re probably right to be cautious, hope it feels better soon.

    I’m terribly shy and slow to make friends but you just have to push yourself into it by remembering that other people feel the same way. I am better now that I’m older and don’t really care as much about what people think of me :laugh:


    Have a good night everyone :wub:
     

    Rat2chat2

    ECF Guru
    ECF Veteran
    Verified Member
    Apr 16, 2013
    11,842
    53,971
    North Carolina
    Rat2, if you like parmesan cheese.
    I do and I would love your recipe! I like trying new things.

    I’m terribly shy and slow to make friends
    I don't think I have a shy bone in my body which is good since Perry knows so many people. I cannot keep up with them but I have liked them all. The best part is everyone likes him too! That is a good sign. :thumb:
     

    Rat2chat2

    ECF Guru
    ECF Veteran
    Verified Member
    Apr 16, 2013
    11,842
    53,971
    North Carolina
    I used an InstaPot for the first time and I must say the chicken was pretty darn good. Perry made bone broth with it and tonight, I am attempting to make a chicken veggie soup. I have put everything I could find in it. We had lots of corn in the freezer. heehee I hope it will be edible.

    Got my lawnmower back and it is running good now. Perry helped his brother by mowing a field for him. I am glad to say it is back home now. This is the second time I have had to have it fixed. Everyone says my father put a curse on it. heehee I just think it is time for some things to go wrong because of its age. It is an 06. By the time it gets finished raining, I am sure Perry will been a happy boy mowing with it again and I am even happier it is not ME!
     

    Sara Love

    Super Member
    ECF Veteran
    May 31, 2014
    523
    41,886
    Good evening :wub:

    That is good advice, Dale. You are absolutely right. While I didn't train per se, I did answer all her questions. That I can do. She IS nice ;) Not sure if it's a heel spur, plantar fasciitis, or my sneaker rubbing it the wrong way. It's the back of the heel, not the bottom and a new to me discomfort. Been dealing with it since May.

    I'm so glad your chicken turned out, Rat2 and I bet your soup will be amazing.

    Parmesan Crusted Pork Chops
    4 boneless chops about 3/4 in thick
    1/3 c grated parmesan
    2-3 tablespoons Italian Breadcrumbs
    1/8 teaspoon paprika (I use smoked)
    1/2 teaspoon garlic powder
    1/4 teaspoon pepper
    Olive oil for pan

    Preheat oven to 350
    Mix all the dry ingredients on a plate/shallow bowl
    Dip chops in the mixture and sear in pan on medium high heat about 5 min on each side
    Place chops in a baking dish and bake for about 15-20 minutes or until internal temp reaches 145.
    For crispier chops you can bake on a greased wire rack over a baking sheet.

    For me, I sear them in an oven safe pan and then throw the pan right in the oven to finish. Depending on the thickness of the chops we have, sometimes I start checking the temp around 10 min. Dh and kiddo absolutely love them.
     

    daleron

    ECF Guru
    ECF Veteran
    Verified Member
  • Apr 16, 2013
    21,334
    379,671
    Arkansas, USA
    Good evening Rat2 and Sara :wub:
    I wish I was more like you Rat2 but I guess it’s a little late in the game ;) Glad you have such a good and helpful friend in Perry :)

    Since May Sara!? Maybe a doctor visit is in order? :?:

    Glad you got along well with the new worker .

    I don’t like Parmesan so I’ll pass on that recipe ;)
     

    daleron

    ECF Guru
    ECF Veteran
    Verified Member
  • Apr 16, 2013
    21,334
    379,671
    Arkansas, USA
    Good morning lurkers :)

    Hiya everyone :wub:

    Smoked a brisket for 10 hrs on my pellet grill. Love that grill I set the temp at 225 and stuck a temp probe into the brisket. When it hit internal temp of 200 it was done :drool: :drool:
    Good morning Joey :wub:
    200? Smoking meat must be a lot different from baking it.
     

    JoeyC

    Ultra Member
    ECF Veteran
    Verified Member
    Dec 15, 2014
    1,215
    34,119
    In your nightmares
    Good morning lurkers :)


    Good morning Joey :wub:
    200? Smoking meat must be a lot different from baking it.
    Hiya Dale :wub:

    Depends on how you like the cook, rare, med rare well done. Each type has an internal cook temp. Smoke bbq is low n slow, it took 10 hrs to get the internal temp of 200f.
     

    Users who are viewing this thread