Not a chowder, more like (?) pork with milk sauce/gravy. . . nm

• Crock pot recipe with milk - Really hankering
  • Was it a type of chowder? - foodlover
    • Not a chowder, more like (?) pork with milk sauce/gravy. . . nm - Really hankering

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usually never measure anything, just eyeball the ingredients, but here goes.

It all goes by taste...like it spicy? add more hot pepper. Like it sweeter? Add a bit more brown sugar.

I marinate my pork roast and/or ribs in apple juice and a little bit of apple cider vinegar (not much...you want to taste the apple, not vinegar),  for 24 hours. The vinegar helps tenderize

Then I mix a combination of dark brown sugar, white sugar, a little crushed or ground red pepper or smoked cayenne pepper (regular is okay if you don't have the smoked), a little cinnamon (not much of this either or it will overpower the other seasonings), garlic powder, onion powder, black pepper, a little cumin and nutmeg powder (for smokiness) . I mix all this together and rub it into the roast. I use my stovetop smoker or rotisserie to cook the roast.

For the cinnamon is about a tsp, or what fits in the palm of your hand when you curve your hand (not piled high either), The cumin and nutmeg is really a large "pinch."

Maybe some day I will figure out the true measurements, but I've been doing this for years and just know by looking how much of each ingredient is necessary.  After a few times, you'll be able to tell how much of each ingredient to use for your taste.

I wouldn't call it ever being a gravy train.  We are highly trained professionals who work hard at what we do and we do it darn good, thank you very much.  It's not like we sat here eating our bon bons and getting upset because the banging away at the keyboard ruined our new manicure!  To say it was a gravy train is downright insulting, IMO. 

That said, I don't have 30+ years in this profession but I do have 15+ years including working in-house and remotely from home.  My first at-home was around 1997 for a small company doing straight transcription, none of this VR stuff, which lasted only about 4 months until the work dried up.  The pay was good while it lasted though and there was 24 TAT, no punching a time clock and sticking to a strict schedule. As long as the work got down within 24 hours it was fine.  That same company is still around today as a national but not huge like others out there.  I ended up having to go back in-house and was there until about 4 years ago when I signed on with a very well known national that screws people to the Q, if you get my drift.  I don't know when the MT biz as a whole went into the toilet, but up until 2 years ago I had no problem.  I was working hard all the time as work was available basically 24/7.  Never did I get NJA except for an occasional week or two around the holidays but very quickly the workload would start to pick up.  I had a GREAT supervisor who made working fun and made us feel like we were a real team.  The company always had bonus incentives with quirky little games.  It may sound corny but it actually made us feel valued and brought some fun into it while making good money at the same time.  Then about 2 years ago, things started changing for the worst and it's been going downhill FAST every since.  Maybe the offshoring and technological advances have something to do with it, I really don't know.  One thing I do know, I DO NOT advise anybody new starting in this profession now.  What once was a professional and lucrative career has basically been made into a sweat shop scam for the so called "training programs" and large nationals to make a nice profit at the expense of the MTs.  It is such a cut throat business with accounts going to the lowest bidder just to save a few bucks.  I only hope that things will turn around some day soon and MT can be the professional career it once used to be.

Please don't say it was a gravy train.  Thank you.

Just joshing you, Ash.

I don't know how you find the time. Of course, then again, I've been back and forth on here when I should be finishing crocheting my new grandson's baby blanket.

Little guy had to arrive a month early when I only had 5 rows done. If I had done 5 more rows, we could wrap the munchkin up in it now. :)

1 (14 1/2-ounce) can chicken broth
1 tablespoon granulated sugar
2 tablespoons lemon juice
4 avocados, peeled and mashed
1 cup light sour cream
1/2 cup chopped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon pepper

Bring first 3 ingredients to a boil in a small saucepan; cook until reduced to 3/4 cup. Cool slightly. Process broth mixture, avocado, and next 4 ingredients in a blender until smooth.  Makes about 4 cups.