-=> Ruth Haffly wrote to Dave Drum <=-

 RH> BTW, we're just starting to get rain from the latest tropical storm.
 RH> It's supposed to pass over just to the west of us, giving us rain from
 RH> now until Saturday. If power is down, I'll be off line.

 DD> I see on the NOAA and Weather Channel that Debby has Raleigh on her
 DD> path. You guys are pretty close to there so brace yourselves.

 RH> Debby took a turn to the west so we're getting the dirty (as one
 RH> forecaster put it) side. Tornado watch in effect until 9 pm, so far
 RH> (since midnight) about 3.5" of rain, flash flood warnings for several
 RH> days but rain is supposed to end tomorrow afternoon. We're watching
 RH> closly as we don't have the camper right now.
 
 We're in an odd period for the middle of summer. Temperatures fell off
 a cliff. Yesterday's high temp was 78oF. And right now (05:30) it is
 52oF. I', sort-of expecting the furnace to kick on.

The State Fair is in town - so the lower temps are great for the fair
goers. Not so great for the I scream and Lemonade Shake-up concessions
though.

MMMMM----   Recipe via Meal-Master (tm) v8.06

      Title: State Fair Tenderloins
 Categories: Por, Breads, Vegetables, Sauces
      Yield: 4 sandwiches

           Oil: for frying
      4    (8 oz ea) Boneless top loin
           - chops; 1" thick, trimmed
    1/2 c  A-P flour
      1 ts Onion powder
      1 ts Garlic salt
    1/2 ts Black pepper
      1 lg Egg; lightly beaten
      3 tb Milk
     10 oz can plain bread crumbs
      4    Bakery buns

MMMMM-------------------------ADD ONS--------------------------------
           Bibb lettuce
           Red onion slices
           Ketchup 
           Mustard
           Mayonnaise

  Heat oil in a heavy skillet or deep-fryer to
  350oF/175oC. Follow instructions for quantity of oil for
  deep fryer. For skillet, allow at least 2" of oil.

  Place pork chops between plastic wrap. Use flat side of 
  meat mallet to lightly pound pork to 1/4" thickness.

  Combine flour, onion powder, garlic salt, and pepper in
  a shallow dish. Combine egg and milk in another shallow
  dish. Add bread crumbs to a third shallow dish.

  Coat pork in flour mixture. Dip one at a time, into the
  egg mixture, then coat with the bread crumbs.

  Working in batches, gently add pork to oil and fry for 6
  to 8 minutes or until golden brown and internal
  temperature reaches 145 degrees, turning once. Drain on
  paper towels. Serve in buns with desired condiments.

  RECIPE FROM: https://www.hy-vee.com

  Uncle Dirty Dave's Archives

MMMMM

... Simmering meats until tender is as old as human history itself.
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