rec.food.cooking Google Group

Re: Pork cutlets

2009-11-21T21:33:00Z

Pasteurized pork chops?
I would pepper and salt and rub with crushed or mashed garlic but other
than that.
I cant imagine tough pork chops. A favorite way i like to prepare the
big boneless chops is to "chicken fry" them. Beat them down to about a
half inch thickness, dip in egg and seasoned flour and/or bread crumbs

Re: Pork cutlets

2009-11-21T21:27:19Z

Guess "cutlets" means something different where you are. Here in
Nebraska pork cutlets are tenderized temple meat.

Re: How about this?

2009-11-21T21:23:14Z

On Nov 21, 7:30 am, Melba's Jammin' <barbschal...@earthlink.net>
wrote:
Sounds very GOOD.
Now I'm jealous, I haven't had any divinity in years :-(

Re: Microwave BBQ recipe?

2009-11-21T21:06:56Z

Jeez, I open up OE and he's still beating a dead horse.
In other words, I'm waiting for you to produce anything, googled or
otherwise, to dispute what has long been accepted within the food science
community. The googled sources that you cut-n-pasted failed to do anything
other than to show that smoke caan turn the outside of meat a dark color.

Pork cutlets

2009-11-21T20:50:27Z

For a Thanksgiving-weekend dinner I bought some pastured pork cutlets
(still frozen).
I normally buy pork rib chops from this producer, but they did
not have them in the quantity I needed. These cutlets, which
are from the back of the animal, are a convenient size (1/2 lb each)
and are boneless, which is good in this case; they will be "marginally

Re: Microwave BBQ recipe?

2009-11-21T20:44:35Z

I've never had cable nor satellite, so I've never
seen any of these shows frequently mentioned in rfc.
Never had a cellphone either, and I use dialup. :-)
On the other hand, I found the matching bowl to go
with my margarine coloring tool:
[link]

Re: Microwave BBQ recipe?

2009-11-21T20:32:13Z

He has a 30 minute show on FoodTV called "Good Eats". He goes into the
origins and/or science as to "why" he cooks what he is cooking. As I
recall, he had a pretty good episode on brining (relevant to a recent
thread).
Bob

Re: Fresh fish anyone?

2009-11-21T20:31:32Z

I have never reported anyone, but I refuse to click on links where it seems
pretty obvious that they are objectionable. Anyway, I really think that it
does very little good to report abuse. However, I would make an exception
in the video you mentioned--that is someone who is hurting herself, and it

Re: I WANT one of these

2009-11-21T20:32:50Z

You have many more appliances than I do. I think
a stick blender can do pretty much anything a
regular blender can do, and it takes up less space.
It can also do things a regular blender can't do,
such as blend a soup without removing it from the
pot. I think the stick blender is a big win here.
The only advantage I can see for a regular blender

Re: How about this?

2009-11-21T20:21:42Z

Meant "thinking."

Re: How about this?

2009-11-21T20:19:52Z

On Nov 21, 2:41 pm, Melba's Jammin' <barbschal...@earthlink.net>
wrote:
Barb, the orange flavored boozed would be an elegant touch. A twist on
booze berry jam I'm thingking. :-)
Ruth

Re: I WANT one of these

2009-11-21T20:12:22Z

Hold on a sec. What qualifies as an appliance?
My most used appliances would be my coffee grinder,kettle, espresso
machine, toaster and drop coffee maker. The first three are used daily
and the drip machine several times per week. Then there is my hand
mixer, which is used once or twice a week. The next most frequently used

Re: Mutton Chop? Bourdain

2009-11-21T20:01:30Z

In article <e9ufg5lnrohr1p8tb2p11kn7gqj32 4q...@4ax.com>,
Mutton needs to be cooked long and slow to make it tender.
Miche

Re: How about this?

2009-11-21T20:00:05Z

In article
<barbschaller-FB6EAF.073022211 12...@news-2.mpls.iphouse.net> ,
Oh man. Sounds pretty good to me!
Miche

Re: Best Thanksgiving Memories?

2009-11-21T19:49:48Z

"Dimitri" <Dimitr...@prodigy.net> wrote
GREAT story.