Food!
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I have a bunch of porkchops. I bought a pack to make a thing. I made the thing. But I have a bunch more porkchops still in the freezer.
Gimme your porkchop recipes.
Saying the quiet parts out loud since 1996.
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Depends on the cut. Old favourite would be to smear them in approx equal quantities of honey and mustard and roast them in the oven - I do this when I'm catering as I can stack about 60 pork loin chops in a gastro, fat side up, pour on the sauce, then cover and shove in the oven and it just makes its own marinade as it cooks, 0 effort, and you get delicious caramelised, crispy, salty fat. Mmm.
Else the classic onion, garlic, apples with the chops in a pan, chops out when they're cooked, then add cream to deglaze and pour that lumpy apply/oniony/creamy mix over the piggy?
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@Auspice When I make them, I typically slit them on the side to create a pocket. I will usually put a slice of apple, a piece of cooked bacon and some cheese, either a mild cheddar or a pepper jack. Then I'll bread them and then either throw them in an Iron skillet or in the oven.
I have on occasion deboned and pounded them very thin, then breaded and fried. I did some that i smoked with apple wood and used to make ramen.
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I make tonkatsu with them, it's imperfect but a good way to use them up. I don't even pound them to make them thinner, though you certainly can. Basically dredge in seasoned flour, then coat with beaten egg, then coat with panko. You can either cook in oil (they cook quick, so unfortunately you have to babysit them if you do it this way), or bake them at 400 for about 20-25 minutes (best if you toast the panko crumbs with a little oil before using them if you are baking them, so they have a really nice color and crunch--and if you've got a heat-safe rack to put onto your baking pan it's better to use it, and I highly recommend pounding them thin for baking, I have been lazy a lot and it's fine, just takes a little longer to cook so risks being drier.).
I chop them immediately into strips once they're done, and then we serve with rice, tonkasu or other sauces, and veggies. You can leave them whole though, they make awesome sandwiches the next day and my kids often eat the leftover strips and rice for breakfast the next day (IF there are any leftovers, which isn't frequent).
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I just wanted to share these Japanese New Years sweets I got from my students.
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Beyond beef is really good, especially in tacos and shepherd's pie. I'm not usually a fan of meat "replacements" vs vegan or vegetarian things that I like for themselves (I love garden burger style patties esp the black eyed peas ones, there is a local restaurant that makes hazelnut based patties for sandwiches that are amazing and I can't eat anything else there because that is what I start craving just seeing the restaurant they're that good!), but this is actually really really good if you can get over how creepy it is they can get the texture just right. (I enjoy veggie patties partially because I LIKE the different texture too).
My whole family devoured everything, and not just because 3 of them are teen boys.
Only drawback is that it is expensive as grass finished beef you buy in the store. (Which I am used to now that we are in the dregs of the quarter steer purchased last year, and have to wait until our farmer is ready to sell again).
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@mietze I tried an Impossible Whopper and would never have guessed it wasn't real meat. It makes me very happy that we are headed in the direction of not having to kill animals in order to be omnivores. One day...
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That patty would kill me horribly.
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@TNP I have not tried Impossible yet but want to now!
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I will note, having done some research, that it seems Impossible is the only one where the iron levels just about match what you can get in actual meat.
Meat has heme iron, (most) plants have non-heme iron. The body absorbs heme iron more easily. It's why even on an iron-rich vegetarian diet, someone who is anemic can struggle (I did and it's why I had to go back to eating meat; I was really sick and weak and just did really, really badly on it). However! Impossible uses heme iron as one of the ways they get the color/flavor just right. So I might be giving them a try for some of my meat here in the future.
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@TNP
Of the fast food chains, Burger King is one of my lesser favorites, so when I say 'I found the Impossible Whopper about comparable with the actual Whopper' it's kind of damning with faint praise, but it also feels like a huge deal commercially. Replicating 'it's perfectly OK for lunch I guess' meat that's consumed on a massive scale by millions of people every day is probably more promising than replicating gourmet burgers. I do try to pick one up every few weeks now, which is more than I've eaten at Burger King in years. -
I was all excited when I saw the marquee said McDonald's had chicken for breakfast, but it's literally just McChicken patties on either a dry-ass biscuit or a McGriddle.
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Has anyone ever made their own black garlic?
I found this video yesterday and decided why not, I'mma try the InstantPot method. I won't know if it works for three weeks, but fingers crossed.
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One of the things my imgur secret santa sent me was this cake mold that had a bee and honeycomb pattern. And seeing as honey cake is traditional for New Years...
It's not the best cake for showing the details, but it's the best cake for the theme.
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@auspice Wait, wait. You never told us if the black garlic worked. This is need to know info!
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@gamerngeek said in Food!:
@auspice Wait, wait. You never told us if the black garlic worked. This is need to know info!
It did!
Honestly it could've used even longer in the instantpot than recommended; some of them came out more v. dark brown than black... but I got impatient and wanted it NOW.
I gotta say: black garlic butter IS amazing on steak and it's also good just smeared (w/butter or w/out) on toast.
Highly highly recommend. Black garlic is expensive but if you have an instantpot and don't mind not being able to use it for a couple months.... this is totally worth it.
