It's Friday night! What's for dinner?
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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.
"Now look here, you Baltic gas passer... " - Mik, 6/14/08
The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.
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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.
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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.
@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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@Jolly
This is the part where this meat is from:
Over here, we'd call it a steak only if it was de-boned.
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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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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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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.
Success is measured by your discipline and inner peace. – Mike Ditka
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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/
@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.
@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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@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.
