Kansas Crimson

ousdahl wrote: ↑Wed Jun 23, 2021 5:29 pm Was he in on any more than tax evasion?

Like what was he caught up in that would want anyone to Epstein him?

jhawks99 wrote: ↑Tue Jun 29, 2021 7:30 am Been working from home for the last year, our extra bedroom is now my office.
For the last three weeks or so, there's been this wasp that gets in behind the screen in the window. It's built a small nest. Kinda festinating to watch, even though it freaks me out to be this close to a wasp.

It's a pretty big wasp, black. Mostly flies around inside the screen and then flies off. Sometimes it brings a blade of grass with it.

This morning another one showed up. A little bigger and blue. Now their both gone.

jhawks99 wrote: ↑Thu Jun 03, 2021 2:16 pm She didn't specify to me. She was talking to other chefs and farmers along the Mississippi.

I do smothered pork chops that people seem to like. It's basically a cajun recipe using a brown roux.

Smothered Pork Chops
I serve over penne pasta, but rice or grits will do just as well.

You want really thick pork loin chops as they will cook for a while.

First, you make a roux.
Heat a heavy dutch oven over medium heat. Add 3 tbls oil ( I use canola, any will do) and 3 tbls flour.
Stir for like 45 minutes. Don't leave it, nothing is worse than burnt roux and you will have to start over.
Don't get it on you. Dey don't call it cajun napalm for nuttin.

When the roux is nice and dark chocolate colored, add the trinity. Diced onion, bell pepper and celery. It's gonna pop and sizzle. Add a little salt. Once the onions start to turn translucent, add 3 or 4 cloves of chopped garlic. Add in some cajun seasoning. I use my own, paprika, granulated onion, granulated garlic, red pepper, white pepper, black pepper, oregano and thyme. Or use one Paul Prudhomme's or Emeril's or whatever. Stir for just a minute, you want to flavor the roux but not burn the garlic and spices. Add chicken stock a little at time and stir until it's the consistency of gravy. Add Worcestershire, and some hot sauce ( I use Tabasco for this). Check for salt. Turn down the heat and let the veggies cook.

While that is cooking, season the pork chops with S&P. Dip in flour and fry in hot oil. You don't want to cook them through, just brown them.

Put them in the sauce, cover and cook at 325 for a while.

Get the pasta, rice or grits read.

To serve, I top with chopped parsley and a sprinkling of Pecorino Romano. It's got enough funk to it to really enhance everything.