Posted by Leroy on March 12, 2017 at 08:15:56 from (69.88.202.2):
In Reply to: Re: OT Breaded loin posted by SweetFeet on March 11, 2017 at 16:38:02:
Sweet, I have always pounded all beef or pork that is sliced without bones. My slicer is set on 1/2" thick and when I am done pounding the loin it is down to 1/4" thick, makes it bigger across and makes it more tender for bad jaws to eat. The good sandwiches at a local restrant are very god and the meat is only about a quarter of an inch thick but twice the size of the bun. For one it is just too much work to do more than nessary to get something to eat.
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Today's Featured Article - Harvestin Hay: The Early Years (Part 2) - by Pat Browning. The summer of 1950 was the start of a new era in farming for our family. I was thirteen, and Kathy (my oldest sister) was seven. At this age, I believed tractor farming was the only way, hot stuff -- and given a chance I probably would have used the tractor, Dad's first, a 1936 Model "A" John Deere, to go bring in the cows! And I think Dad was ready for some automation too. And so it was that we acquired a good, used J. I. Case, wire tie hay baler. In addition to a person to drive th
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