It's Friday night! What's for dinner?
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wrote on 4 Apr 2020, 04:27 last edited by
Made some Teriyaki chicken, fried rice and stir fry.
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wrote on 4 Apr 2020, 11:34 last edited by
Pork chops were outstanding, if a bit salty.
Next time, I'll sear them as the instructions say, but use garlic powder instead of garlic salt.
Or, perhaps some fancy rub that I got in New Orleans.
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wrote on 4 Apr 2020, 11:45 last edited by Klaus 4 Apr 2020, 11:46
George, those pork chops look a little lean for my taste, at least according to the photo.
I personally prefer pork chops with the bone attached, and from a different more fatty part of meat.
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wrote on 4 Apr 2020, 12:16 last edited by
Pork here is generally too lean for my tastes. I like the locally raised Berkshire breed. Pasture raised, enough fat for favor.
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Pork chops were outstanding, if a bit salty.
Next time, I'll sear them as the instructions say, but use garlic powder instead of garlic salt.
Or, perhaps some fancy rub that I got in New Orleans.
wrote on 4 Apr 2020, 13:20 last edited byThis post is deleted! -
George, those pork chops look a little lean for my taste, at least according to the photo.
I personally prefer pork chops with the bone attached, and from a different more fatty part of meat.
wrote on 4 Apr 2020, 13:21 last edited by@Klaus said in It's Friday night! What's for dinner?:
George, those pork chops look a little lean for my taste, at least according to the photo.
I personally prefer pork chops with the bone attached, and from a different more fatty part of meat.
That looks like what we would call a pork steak, cut from a Boston butt.
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@Klaus said in It's Friday night! What's for dinner?:
George, those pork chops look a little lean for my taste, at least according to the photo.
I personally prefer pork chops with the bone attached, and from a different more fatty part of meat.
That looks like what we would call a pork steak, cut from a Boston butt.
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Pork chops!
https://thesaltymarshmallow.com/instant-pot-pork-chops-with-gravy/
Just finished the sauté phase:
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wrote on 5 Apr 2020, 04:43 last edited by
Beautiful loaves, Mark! Yummy looking.
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@Jolly
This is the part where this meat is from:
Over here, we'd call it a steak only if it was de-boned.
wrote on 5 Apr 2020, 12:13 last edited by@Klaus said in It's Friday night! What's for dinner?:
@Jolly
This is the part where this meat is from:Over here, we'd call it a steak only if it was de-boned.
Boston butt is actually a pork shoulder cut. Looks like this:
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@Klaus said in It's Friday night! What's for dinner?:
@Jolly
This is the part where this meat is from:Over here, we'd call it a steak only if it was de-boned.
Boston butt is actually a pork shoulder cut. Looks like this:
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wrote on 5 Apr 2020, 13:43 last edited by
Tricky, these Americans...
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wrote on 17 Sept 2021, 12:00 last edited by
Friday night again, just put on a boneless beef rib goulash stew for a 3-4 hour simmmer. Will make home made spätzle before serving.
Wine for the evening is rioja. Don’t ask me why match Spanish wine with Hungarian goulash. Call it international cooperation at its finest. Like this.
https://rmx.news/article/hungary-and-spain-s-joint-fight-against-people-smuggling-networks/
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wrote on 17 Sept 2021, 12:19 last edited by Catseye3
Pork chop and broccoli. The last peach developed a groady interior so had to make do with a plum.
Seeing the Boston butt post up there reminded me of something. Back in the day when I was learning to cook and be a good wifey, I settled upon preparing a roast for dinner. Figuring how hard can it be to shove a hunk of meat into the oven and leave it there until it looked like the pictures. I found a recipe for Boston butt in my trusty Joy of Cooking and set about finding out what part it was so I'd know what to buy. Looked high and low, even went to the library to search their cookbooks -- no luck; couldn't find a single mention of Boston butt.
Wasn't about to give up now. This was a challenge and I was going to climb that damn mountain. Finally it occurred to me to call the grocery store's butcher and ask, duh. I was a lot chattier in those days, so I related my long efforts theretofore to discover what part of the cow Boston butt came from, and could he please help me, pretty please? There was a long pause, and the man said very neutrally, "Ma'am, Boston butt is pork."
Live and loin.
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Friday night again, just put on a boneless beef rib goulash stew for a 3-4 hour simmmer. Will make home made spätzle before serving.
Wine for the evening is rioja. Don’t ask me why match Spanish wine with Hungarian goulash. Call it international cooperation at its finest. Like this.
https://rmx.news/article/hungary-and-spain-s-joint-fight-against-people-smuggling-networks/
wrote on 17 Sept 2021, 16:30 last edited by@bachophile said in It's Friday night! What's for dinner?:
Friday night again, just put on a boneless beef rib goulash stew for a 3-4 hour simmmer. Will make home made spätzle before serving.
Wine for the evening is rioja. Don’t ask me why match Spanish wine with Hungarian goulash. Call it international cooperation at its finest. Like this.
https://rmx.news/article/hungary-and-spain-s-joint-fight-against-people-smuggling-networks/
Because delicious wine goes with delicious food. Rioja and stews is a great match. I finished off the end of a nice Mencia last night. Absolutely great and only $10.
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Pork chop and broccoli. The last peach developed a groady interior so had to make do with a plum.
Seeing the Boston butt post up there reminded me of something. Back in the day when I was learning to cook and be a good wifey, I settled upon preparing a roast for dinner. Figuring how hard can it be to shove a hunk of meat into the oven and leave it there until it looked like the pictures. I found a recipe for Boston butt in my trusty Joy of Cooking and set about finding out what part it was so I'd know what to buy. Looked high and low, even went to the library to search their cookbooks -- no luck; couldn't find a single mention of Boston butt.
Wasn't about to give up now. This was a challenge and I was going to climb that damn mountain. Finally it occurred to me to call the grocery store's butcher and ask, duh. I was a lot chattier in those days, so I related my long efforts theretofore to discover what part of the cow Boston butt came from, and could he please help me, pretty please? There was a long pause, and the man said very neutrally, "Ma'am, Boston butt is pork."
Live and loin.
wrote on 17 Sept 2021, 16:31 last edited by@catseye3 said in It's Friday night! What's for dinner?:
Pork chop and broccoli. The last peach developed a groady interior so had to make do with a plum.
Seeing the Boston butt post up there reminded me of something. Back in the day when I was learning to cook and be a good wifey, I settled upon preparing a roast for dinner. Figuring how hard can it be to shove a hunk of meat into the oven and leave it there until it looked like the pictures. I found a recipe for Boston butt in my trusty Joy of Cooking and set about finding out what part it was so I'd know what to buy. Looked high and low, even went to the library to search their cookbooks -- no luck; couldn't find a single mention of Boston butt.
Wasn't about to give up now. This was a challenge and I was going to climb that damn mountain. Finally it occurred to me to call the grocery store's butcher and ask, duh. I was a lot chattier in those days, so I related my long efforts theretofore to discover what part of the cow Boston butt came from, and could he please help me, pretty please? There was a long pause, and the man said very neutrally, "Ma'am, Boston butt is pork."
Live and loin.
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wrote on 17 Sept 2021, 18:06 last edited by
We are having Dragon's Breath grilled salmon. We had pizza last night (Papa Murphy's) so we didn't want to have it tonight, too.
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wrote on 17 Sept 2021, 18:18 last edited by
Dragon's Breath grilled salmon? Do tell...
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wrote on 17 Sept 2021, 18:39 last edited by
@mik said in It's Friday night! What's for dinner?:
Dragon's Breath grilled salmon? Do tell...
Fresh farm raised salmon center cut fillet coated in a hot and spicy Cajun marinade. Marinade made with sesame oil, Louisiana Fireball Cajun Spice Blend, Tabasco, garlic, cumin, poblano peppers, dried Arbol peppers and red pepper flakes. Perfect for the grill, stove top or oven. Butchers Kitchen, is a line of delicious grab-and-go dishes assembled fresh and nearly all made by hand in each of our stores. This collection is a celebration of new and old, combing time-tested favorites with our butchers newest creations.
