nugatorytm: Ode to StrongBad (Trogdor!)
posted by [personal profile] nugatorytm at 08:26pm on 05/09/2009
I cook pork chops and cutlets just about the same way I would cook a beef steak, which is well done to burnt. I don't know if pork still has that stigma where you must cook it thoroughly in order to kill the trichinosis parasites, but I'm not a fan of pink meat anyway, so it's all good.

They are good either grilled, broiled, or even pan fried. My secret is to use a little Mongolian Fire Oil in the pan if you're going to fry it or rubbed into the meat if you grill or broil it. It gives the meat a little hint of ginger and spice and compliments meat well.
laughingrat: A detail of leaping rats from an original movie poster for the first film of Nosferatu (Default)
posted by [personal profile] laughingrat at 08:34pm on 05/09/2009
Mmm, that fire oil sounds good. So you chops don't turn out leathery? Every time I cook mine, they're dry as a bone and just miser'ble to eat. Sad.

Supposedly we're not as likely to get parasites in meat anymore, but there's been an increase of trichinosis in the US again lately. It seems to be coming more from people not washing their hands and then preparing foods. Like, food-service workers not washing their hands. One article I read about it was trying to imply that the persons spreading it may originally come from places where meat-packing is less hygienic, that is, Mexico. I guess it's possible that's true, but it had the flavor of racist fearmongering to me, so I dunno.
nugatorytm: Ode to StrongBad (Trogdor!)
posted by [personal profile] nugatorytm at 09:41pm on 05/09/2009
Try brining the meat beforehand before you cook it, the brine should make the pork more moist and flavorful.
laughingrat: A detail of leaping rats from an original movie poster for the first film of Nosferatu (Default)
posted by [personal profile] laughingrat at 09:54pm on 05/09/2009
Oh, excellent! Thank you!

Finally had a loaf of bread turn out Perfect. Like, the whole nine yards: the crumb nice and even, no giant air pockets (this rarely happens, but still), not too dry not too moist, and instead of deflating when it hit the oven (a sure sign I've left it to rise too long), it did what I hope it'll do every time and flumphed up a little higher instead. Gorgeous. The problem? The slices are too tall for my toaster and I half to flip each piece around and toast it twice. :-D

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