No, they pretty reasonable.
What Are you Eating Right Now?
- Heston
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Re: What Are you Eating Right Now?
There's a tiny, tiny hopeful part of me that says you guys are running a Kaufmanesque long con on the board
- BostonBeaneater
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Re: What Are you Eating Right Now?
I like a brined pork chop.Heston wrote: ↑29 Nov 2020, 7:50pmNo, they pretty reasonable.
Re: What Are you Eating Right Now?
Never tried that. What do you use and what are the benefits?BostonBeaneater wrote: ↑29 Nov 2020, 8:02pmI like a brined pork chop.Heston wrote: ↑29 Nov 2020, 7:50pmNo, they pretty reasonable.
- BostonBeaneater
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Re: What Are you Eating Right Now?
They don't dry out and much more forgiving to a little overcooking.
Pretty simple, boil a few cups of water and add a few tablespoons of brown sugar, 1/4 cup of kosher salt, some whole peppercorn, a bay leaf, and some rosemary if you're interested. Let the brine cool (add some ice to cool it for speed). Put your pork chops in the brine for a few hours before you cook 'em.
Re: What Are you Eating Right Now?
Hmm, sounds like extra work. I basically grill them at around 450 to 500 and do my patented 2x2x2x2 method. Works great for burgers and steaks too. I might adjust that time depending on the thickness of the meat.BostonBeaneater wrote: ↑29 Nov 2020, 8:27pmThey don't dry out and much more forgiving to a little overcooking.
Pretty simple, boil a few cups of water and add a few tablespoons of brown sugar, 1/4 cup of kosher salt, some whole peppercorn, a bay leaf, and some rosemary if you're interested. Let the brine cool (add some ice to cool it for speed). Put your pork chops in the brine for a few hours before you cook 'em.
- BostonBeaneater
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Re: What Are you Eating Right Now?
You're missing out...revbob wrote: ↑29 Nov 2020, 8:48pmHmm, sounds like extra work. I basically grill them at around 450 to 500 and do my patented 2x2x2x2 method. Works great for burgers and steaks too. I might adjust that time depending on the thickness of the meat.BostonBeaneater wrote: ↑29 Nov 2020, 8:27pmThey don't dry out and much more forgiving to a little overcooking.
Pretty simple, boil a few cups of water and add a few tablespoons of brown sugar, 1/4 cup of kosher salt, some whole peppercorn, a bay leaf, and some rosemary if you're interested. Let the brine cool (add some ice to cool it for speed). Put your pork chops in the brine for a few hours before you cook 'em.
The salt-water solution increases the juiciness of the meat by loosening the protein structure. This in turn allows extra water and flavors to be trapped by the protein during the brining process…and the moisture and flavor are retained during the cooking process, making the meat delightfully juicy and tender.
Re: What Are you Eating Right Now?
Our shop will charge around £.3.50 for a big un but theyre proper chops with the rind. Supermakers a lot less
- Heston
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Re: What Are you Eating Right Now?
After all the talk in the other thread I had to have fish and chips tonight...
There's a tiny, tiny hopeful part of me that says you guys are running a Kaufmanesque long con on the board
Re: What Are you Eating Right Now?
Now you've got me searching for a fish & chips shop near me, got the craving going on!
God, what a mess, on the ladder of success
Where you take one step and miss the whole first rung
Where you take one step and miss the whole first rung
- Heston
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Re: What Are you Eating Right Now?
She put loads on in the shop but I put more on for luck. Loads of batter on as well.
There's a tiny, tiny hopeful part of me that says you guys are running a Kaufmanesque long con on the board
- Kimmelweck
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Re: What Are you Eating Right Now?
That looks great. I had a fish fry last week that looked identical aside from the green stuff. Went great with tartar sauce, and also included a huge portion of cole slaw. Is that haddock? That's what is usually available around here for take-out Friday fish fry.
- Kimmelweck
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Re: What Are you Eating Right Now?
While on the subject of fish, I caught these little beauties a few weeks ago about a mile from home. They’re waiting in the freezer and should make a nice mid-winter snack.
Shoot straight for once, you Army pukes. - Lt. Col. Andrew Tanner, USAF
- BostonBeaneater
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Re: What Are you Eating Right Now?
How do you cook them? I like this kind of fish splayed on the grill.Kimmelweck wrote: ↑03 Dec 2020, 5:51pmWhile on the subject of fish, I caught these little beauties a few weeks ago about a mile from home. They’re waiting in the freezer and should make a nice mid-winter snack.
YellowPerch1.jpg
- Kimmelweck
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Re: What Are you Eating Right Now?
I fillet them, dip in egg and roll in flour or maybe Italian bread crumbs. Then I fry them in a bit of oil. Nothing fancy. I should try grilling them some time.BostonBeaneater wrote: ↑03 Dec 2020, 5:57pmHow do you cook them? I like this kind of fish splayed on the grill.Kimmelweck wrote: ↑03 Dec 2020, 5:51pmWhile on the subject of fish, I caught these little beauties a few weeks ago about a mile from home. They’re waiting in the freezer and should make a nice mid-winter snack.
YellowPerch1.jpg
Shoot straight for once, you Army pukes. - Lt. Col. Andrew Tanner, USAF