I grew up on the stuff as well. I make it all the time but I do stove top, not microwave.

I use to make the stovetop version all the time because I am a purist but the microwave version is soooooo much easier and the outcomes are the same. Give it a try and let me know what you think. Same at the stovetop version you have to make sure to add enough crackers and/or cook it long enough to have the right consistency so to have a nice end product

Dr_Pain Just one of those just knowing if you will!!! I am a child still with some things!

Hahaha! Just because you know it is in there it is creating a mental block. I completely understand about mental blocks

You had me until the milk part, the only way I put milk in this body built by meat is ice cream, milk shakes, and the likes.

The milk is essentially used to put a velvety mouthfeel to the dish. You can easily replace with water or pork stock. In the end you won’t taste milk at all

looks very good will have to try some

Let me know if you do. My kids absolutely love it but my wife has a more urban refined palette

Dr_Pain this I will try, I think this will go good in the ice shack while sipping on a barley pop and waiting for dinner to show up.

HAHAHA, Lord knows how many times we ate this while ice fishing and drinking the “white pops”

Never heard of it either, but it sounds like something I would love to try, thanks

Make a small batch and try it. It is something we offer at times as an appetizer, on crackers with some mustard

Dr_Pain never had it but I would sure try it. I would just have to use gluten free crackers

Let me know how it works out. I have never eaten or cooked with gluten free stuff. It would be a great experiment

Dr_Pain looks good . My wife makes something similar to this. After it’s cold she mixes in some sweet relish and we eat it on snack crackers.

We do put it on crackers with mustard so I feel the vinegary twist of sweet relish would give that same acidity twist that the dish needs. I’ve been wanting to try it with Tabasco but……

Dr_Pain The recipe looks like it would solve many taste bud hankerings (cinn, ginger, clove, onion).

It has raised a few eyebrows in the past (when I described the recipe) but it just works. It also masks a lot of the pig flavoring which I am not a huge fan of (except in sausage)

Dr_Pain OK another thing to try…will it ever end. LOL

The answer is NO!! It will never end.

The beauty of this recipe is the simplicity of the cooking methodology. It also solves the issue of “what do I do with the rest of that daggum pork loin!?”