What did you cook or eat today (February 2021)?

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My local kebab guy an I have a good relationship, and I just ask for my Kebab fries and he knows what I mean.

Afghan Fries, 2x Gyro Meat (Donner), Yogurt Sauce, Green Chili Sauce and I add some Parm. Eaten in front of the computer while wrapping up work! It looks a mess, but it's quite tasty.


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JAS_OH1 said:
I think it was medtran49 who suggested brining?
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Medtran and I both mentioned overcooking. Brining in a wet brine also helps, but you still have to make sure you don't overcook it. I grew up at a time where the rules said pork had to be cooked to cardboard, or it would kill you. Those days are gone, thankfully. You can safely eat a pork chop that has a little bit of pink in it -- 145F/62C.

Cook a good pork chop the way you would cook a good steak. Personally, I love both. You just don't want to overcook either of them.

CD
 
caseydog said:
Medtran and I both mentioned overcooking. Brining in a wet brine also helps, but you still have to make sure you don't overcook it. I grew up at a time where the rules said pork had to be cooked to cardboard, or it would kill you. Those days are gone, thankfully. You can safely eat a pork chop that has a little bit of pink in it -- 145F/62C.

Cook a good pork chop the way you would cook a good steak. Personally, I love both. You just don't want to overcook either of them.

CD
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Yes, you both mentioned overcooking, but it was she who suggested brining. I can read, lol.

I prefer pork tenderloin. I don't overcook it.
 
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We outdoor reared local pig meat.I only buy chops in the summer mainly for the bbq. If you buy chops with fat like the pic they are never dry. The morning we are of to see our butcher friend to order a large piece of suckling pig (wife's favorite) for our 21st wedding anniversary next week.
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Burt Blank said:
Last nights dinner. Scorfano cooked en papillote, mantis shrimp cooked buzaru served simply with bread and slaw. Pud blood oranges.
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I had to Google 'buzaru' and found that it's a Croatian Seafood Stew? (this recipe). Is yours something like that? It calls for an ingredient called Vegeta which I supposed looks akin to vegetable stock powder or something - would that be a requirement or judging by the picture would a typical mirepoix suffice?
 
vernplum said:
I had to Google 'buzaru' and found that it's a Croatian Seafood Stew? (this recipe). Is yours something like that? It calls for an ingredient called Vegeta which I supposed looks akin to vegetable stock powder or something - would that be a requirement or judging by the picture would a typical mirepoix suffice?
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My version does not use toms or vegeta. I use a frozen cube of either reduced chicken stock or fish stock. There is a massive range of Vegeta stocks. Vegeta is a condiment which is a mixture primarily of salt with flavour enhancers, spices and various vegetables developed in 1959 by a Croat scientist Zlata Bartl, and has become a product sold worldwide.
 
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