Comments on: not just your average pork chop – plus a little something… http://www.cookeatfret.com/potatoes/2009/07/06/not-just-your-average-pork-chop-plus-a-little-something/ Thu, 29 Jul 2010 12:49:04 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Sarah http://www.cookeatfret.com/potatoes/2009/07/06/not-just-your-average-pork-chop-plus-a-little-something/comment-page-1/#comment-179868 Sarah Tue, 27 Apr 2010 21:45:16 +0000 http://www.cookeatfret.com/?p=2552#comment-179868 Hmmm farro risotto. Intriguing and must try. Wow that chop looks fantastic. Can you get up after eating it? :) Hmmm farro risotto. Intriguing and must try. Wow that chop looks fantastic. Can you get up after eating it? :)

]]> By: Brad http://www.cookeatfret.com/potatoes/2009/07/06/not-just-your-average-pork-chop-plus-a-little-something/comment-page-1/#comment-177731 Brad Sun, 25 Apr 2010 05:45:16 +0000 http://www.cookeatfret.com/?p=2552#comment-177731 thanks for that link to the steak "how to". i think it is definitely worth playing around with. i love my steak almost rare (less medium rare but not rare rare - what the heck would that be called?) with a good crust and i'm not sure how easy it would be to keep it pretty raw in the middle with the crust if you do it this way. i am definitely intrigued, though. the other thing is it seems as though you need to have a very thick piece of beef for this to work well. but, again, i think it's worth playing around with. as for your dish, fabulous. i love pork and there is nothing like a good hormone-free hunk of it. really, really lovely! thanks for that link to the steak “how to”. i think it is definitely worth playing around with. i love my steak almost rare (less medium rare but not rare rare – what the heck would that be called?) with a good crust and i’m not sure how easy it would be to keep it pretty raw in the middle with the crust if you do it this way. i am definitely intrigued, though. the other thing is it seems as though you need to have a very thick piece of beef for this to work well. but, again, i think it’s worth playing around with.

as for your dish, fabulous. i love pork and there is nothing like a good hormone-free hunk of it. really, really lovely!

]]> By: Marc @ NoRecipes http://www.cookeatfret.com/potatoes/2009/07/06/not-just-your-average-pork-chop-plus-a-little-something/comment-page-1/#comment-34013 Marc @ NoRecipes Mon, 27 Jul 2009 21:16:19 +0000 http://www.cookeatfret.com/?p=2552#comment-34013 Wow, that looks great. You really do get what you pay for. On the topic of steak methods, I have a different method, that gets the best of high heat and low heat cooking. It involves searing in very hot cast iron then putting it in an oven that's then turned off. The steak finishes cooking without much fuss and there's almost no risk of over cooking it. http://www.norecipes.com/2009/04/03/steak-with-mushroom-sauce-steak-aux-champignons/ Wow, that looks great. You really do get what you pay for. On the topic of steak methods, I have a different method, that gets the best of high heat and low heat cooking. It involves searing in very hot cast iron then putting it in an oven that’s then turned off. The steak finishes cooking without much fuss and there’s almost no risk of over cooking it.

http://www.norecipes.com/2009/04/03/steak-with-mushroom-sauce-steak-aux-champignons/

]]> By: chefectomy http://www.cookeatfret.com/potatoes/2009/07/06/not-just-your-average-pork-chop-plus-a-little-something/comment-page-1/#comment-29488 chefectomy Sun, 19 Jul 2009 02:58:24 +0000 http://www.cookeatfret.com/?p=2552#comment-29488 That looks so fantastic, it's cooked perfectly. You cannot beat local when it comes meat, I can't agree more. Would love a visit from you sometime... That looks so fantastic, it’s cooked perfectly. You cannot beat local when it comes meat, I can’t agree more. Would love a visit from you sometime…

]]> By: zenchef http://www.cookeatfret.com/potatoes/2009/07/06/not-just-your-average-pork-chop-plus-a-little-something/comment-page-1/#comment-27189 zenchef Wed, 15 Jul 2009 03:09:46 +0000 http://www.cookeatfret.com/?p=2552#comment-27189 I made Berkshire pork chops yesterday and i LOVE them! They're amazing, aren't they? You are picky about meat and you should be. They're such a big range in quality out there. As far as the mozzarella on cracker with fig molasses.. i would have ate 10 of those!! Coming back to NY anytime soon? :) I made Berkshire pork chops yesterday and i LOVE them! They’re amazing, aren’t they?
You are picky about meat and you should be. They’re such a big range in quality out there.

As far as the mozzarella on cracker with fig molasses.. i would have ate 10 of those!!

Coming back to NY anytime soon? :)

]]> By: codfish http://www.cookeatfret.com/potatoes/2009/07/06/not-just-your-average-pork-chop-plus-a-little-something/comment-page-1/#comment-26143 codfish Mon, 13 Jul 2009 17:26:34 +0000 http://www.cookeatfret.com/?p=2552#comment-26143 Love that you are picky about your meats. It's become a fun thing for me and Jim, finding the best meats and poultry and fish. Don't think we've cooked meat from a supermarket in about 2 years--don't miss the convenience one bit. I just had a stellar berkshire porkchop in Savannah at Elizabeth on 37th. You ever been? Love that you are picky about your meats. It’s become a fun thing for me and Jim, finding the best meats and poultry and fish. Don’t think we’ve cooked meat from a supermarket in about 2 years–don’t miss the convenience one bit.

I just had a stellar berkshire porkchop in Savannah at Elizabeth on 37th. You ever been?

]]> By: SpinachTiger http://www.cookeatfret.com/potatoes/2009/07/06/not-just-your-average-pork-chop-plus-a-little-something/comment-page-1/#comment-26031 SpinachTiger Mon, 13 Jul 2009 11:53:47 +0000 http://www.cookeatfret.com/?p=2552#comment-26031 Hmmm farro risotto. Intriguing and must try. Wow that chop looks fantastic. Can you get up after eating it? :) Hmmm farro risotto. Intriguing and must try. Wow that chop looks fantastic. Can you get up after eating it? :)

]]> By: Desiree@foodista http://www.cookeatfret.com/potatoes/2009/07/06/not-just-your-average-pork-chop-plus-a-little-something/comment-page-1/#comment-24667 Desiree@foodista Fri, 10 Jul 2009 04:40:34 +0000 http://www.cookeatfret.com/?p=2552#comment-24667 Food Inc was eye opening wasn't it?! I too love meat but I'd just as fast settle for pasta if the meat's a no go. Yours looks like it came out good. I like the ingredients too. I hope you wouldn't mind having our Foodista readers directed to your blog. Just <a HREF="http://www.foodista.com/food/C8GWVN2D/pork-chop/widgets/" rel="nofollow">add your choice of widget</A> to this post and you're all set! Food Inc was eye opening wasn’t it?! I too love meat but I’d just as fast settle for pasta if the meat’s a no go. Yours looks like it came out good. I like the ingredients too. I hope you wouldn’t mind having our Foodista readers directed to your blog. Just add your choice of widget to this post and you’re all set!

]]> By: Marie http://www.cookeatfret.com/potatoes/2009/07/06/not-just-your-average-pork-chop-plus-a-little-something/comment-page-1/#comment-24665 Marie Fri, 10 Jul 2009 04:39:36 +0000 http://www.cookeatfret.com/?p=2552#comment-24665 I'll take a bone in pork chop over a steak anyday! Thats one hellluva chop! I’ll take a bone in pork chop over a steak anyday! Thats one hellluva chop!

]]> By: goodfoodmatters http://www.cookeatfret.com/potatoes/2009/07/06/not-just-your-average-pork-chop-plus-a-little-something/comment-page-1/#comment-23960 goodfoodmatters Thu, 09 Jul 2009 12:42:48 +0000 http://www.cookeatfret.com/?p=2552#comment-23960 great post berkshire pork is no doubt the best; love the look of that bed of polenta... more importantly, though, is the point that our food system is broken. It's worth everything to eat food from local and trusted sources. great post
berkshire pork is no doubt the best; love the look of that bed of polenta…
more importantly, though, is the point that our food system is broken. It’s worth everything to eat food from local and trusted sources.

]]> By: asparagusspring http://www.cookeatfret.com/potatoes/2009/07/06/not-just-your-average-pork-chop-plus-a-little-something/comment-page-1/#comment-23565 asparagusspring Thu, 09 Jul 2009 01:50:15 +0000 http://www.cookeatfret.com/?p=2552#comment-23565 Until recently I did not eat much red meat. It was not for "dietary " reasons. Every once in a while I would try a store-bought filet or New York strip.( I live in Fairview, and when I get a red meat craving I am usually not near Whole Foods.) So, I'd cook my regular store-bought filet with chive roasted potatoes and roasted mushrooms. With anticipation, I sit down with a good glass of red wine. I take a bite of crusty sour dough bread, a sip of red wine and then a bite of the filet that is perfectly rare. I take another bite of the filet. Then I eat the mushrooms, potato and bread. I give the rest of the filet to my dog. The taste and the texture of the meat makes me want to scrub my mouth. Recently I started buying steaks from different purveyors at the Franklin Farmers Market. All the meat is sold frozen, so I take a cooler with ice. The meats are all natural and taste like steak did when I was a kid 40 years ago; before all the bad stuff that happened to beef. Yes, it is more expensive. But why waste money on meat that you don't want to eat and end up feeding to the dog? ( On a side note: My cats are a good barometer on meats. I noticed that they would not beg if I cooked chicken that was not all natural or free range. But if it was....They were in my face. Same for the beef) So. like Claudia, I ate a lot of pasta. And free range chicken and no chemicals added frozen fish that you can get at Publix. (If you close your eyes, the mahi is so good it makes you feel like you should be able to hear the surf) Publix also has a GreenWise frozen cooked shrimp that is very good.(Meaning : no added chemicals) They also sell a line of Emeril Lagasse frozen shrimp that has the preservative added that means that the shrimp stays translucent instead of turning white when cooked.(Think yucky, cheap Chinese buffet shrimp) So, now I keep frozen all natural steaks in the freezer so that when I do have a craving for beef, I eat every bite. And my dog is s--t out of luck. one note: You might want to shop around for ground beef at the Franklin Farmers Market. The last I bought had the consitency of sausage. Very gristley. Until recently I did not eat much red meat. It was not for “dietary ” reasons. Every once in a while I would try a store-bought filet or New York strip.( I live in Fairview, and when I get a red meat craving I am usually not near Whole Foods.) So, I’d cook my regular store-bought filet with chive roasted potatoes and roasted mushrooms. With anticipation, I sit down with a good glass of red wine. I take a bite of crusty sour dough bread, a sip of red wine and then a bite of the filet that is perfectly rare. I take another bite of the filet. Then I eat the mushrooms, potato and bread. I give the rest of the filet to my dog. The taste and the texture of the meat makes me want to scrub my mouth.
Recently I started buying steaks from different purveyors at the Franklin Farmers Market. All the meat is sold frozen, so I take a cooler with ice. The meats are all natural and taste like steak did when I was a kid 40 years ago; before all the bad stuff that happened to beef.
Yes, it is more expensive. But why waste money on meat that you don’t want to eat and end up feeding to the dog? ( On a side note: My cats are a good barometer on meats. I noticed that they would not beg if I cooked chicken that was not all natural or free range. But if it was….They were in my face. Same for the beef)
So. like Claudia, I ate a lot of pasta. And free range chicken and no chemicals added frozen fish that you can get at Publix. (If you close your eyes, the mahi is so good it makes you feel like you should be able to hear the surf) Publix also has a GreenWise frozen cooked shrimp that is very good.(Meaning : no added chemicals) They also sell a line of Emeril Lagasse frozen shrimp that has the preservative added that means that the shrimp stays translucent instead of turning white when cooked.(Think yucky, cheap Chinese buffet shrimp)
So, now I keep frozen all natural steaks in the freezer so that when I do have a craving for beef, I eat every bite. And my dog is s–t out of luck.
one note: You might want to shop around for ground beef at the Franklin Farmers Market. The last I bought had the consitency of sausage. Very gristley.

]]> By: democommie http://www.cookeatfret.com/potatoes/2009/07/06/not-just-your-average-pork-chop-plus-a-little-something/comment-page-1/#comment-23463 democommie Wed, 08 Jul 2009 23:12:24 +0000 http://www.cookeatfret.com/?p=2552#comment-23463 Claudia: If I can get some herbs planted in the next few weeks maybe I'll be able to tell you how good skwerl that's been grazing on rosemary tastes! That polenta looks even yummier than the one I made last week. I console myself with the fact that I get to eat ALL of the food I cook. Tonight was a nice slab of tuna with some grilled veggies and brown rice. Claudia:

If I can get some herbs planted in the next few weeks maybe I’ll be able to tell you how good skwerl that’s been grazing on rosemary tastes!

That polenta looks even yummier than the one I made last week. I console myself with the fact that I get to eat ALL of the food I cook. Tonight was a nice slab of tuna with some grilled veggies and brown rice.

]]> By: lo http://www.cookeatfret.com/potatoes/2009/07/06/not-just-your-average-pork-chop-plus-a-little-something/comment-page-1/#comment-23403 lo Wed, 08 Jul 2009 21:11:10 +0000 http://www.cookeatfret.com/?p=2552#comment-23403 Absotively. Posilutely. At our house, we say we eat meat from "happy" aminals. And I always think that's an apt description. Of course, we try to eat happy veg too -- and what veg is happier than that which grows in my own backyard? Can't think of much. Love the look of this meal... and I'm really looking forward to that farro risotto. Absotively. Posilutely.
At our house, we say we eat meat from “happy” aminals. And I always think that’s an apt description. Of course, we try to eat happy veg too — and what veg is happier than that which grows in my own backyard? Can’t think of much.

Love the look of this meal… and I’m really looking forward to that farro risotto.

]]> By: Rachel (S[d]OC) http://www.cookeatfret.com/potatoes/2009/07/06/not-just-your-average-pork-chop-plus-a-little-something/comment-page-1/#comment-23341 Rachel (S[d]OC) Wed, 08 Jul 2009 19:13:32 +0000 http://www.cookeatfret.com/?p=2552#comment-23341 Whoops. I meant "whole chicken". I also forget to say just how fantastic your polenta looks. Me want now!!! Whoops. I meant “whole chicken”.

I also forget to say just how fantastic your polenta looks. Me want now!!!

]]> By: Rachel (S[d]OC) http://www.cookeatfret.com/potatoes/2009/07/06/not-just-your-average-pork-chop-plus-a-little-something/comment-page-1/#comment-23339 Rachel (S[d]OC) Wed, 08 Jul 2009 19:12:27 +0000 http://www.cookeatfret.com/?p=2552#comment-23339 I haven't seen the doc yet. I am almost a little weary of stuff like this. I know it's bad to say that, but ever since "Fast Food Nation" (which I read quite eagerly) it seems that there is just book after book of the food industry. I sometimes just wnat to shout, "Yes, I get it. Our food supply is factor farmed and dangerous and horrid and it's killing us. Enough!" I have found that I can get meats so much more easily at farmer's markets now, which is such a boon. I know a farm that sells its own beef in a roadside stand (I made one of the steaks and blogged about it last summer and it was the most superb steak I have ever eaten). I also know a farm at the weekly farmer's market in the area that does the most divine pork chops. Unfortunately their chickens leave a lot ot be desired. Thankfully, another chicken farmer recently moved in and the chickens are awesome. I ate a chicken on Monday that was slaughtered on Saturday! It's an expensive habit though. I'm not sure how often I can afford to pay $22 for a while chicken. I haven’t seen the doc yet. I am almost a little weary of stuff like this. I know it’s bad to say that, but ever since “Fast Food Nation” (which I read quite eagerly) it seems that there is just book after book of the food industry. I sometimes just wnat to shout, “Yes, I get it. Our food supply is factor farmed and dangerous and horrid and it’s killing us. Enough!”

I have found that I can get meats so much more easily at farmer’s markets now, which is such a boon. I know a farm that sells its own beef in a roadside stand (I made one of the steaks and blogged about it last summer and it was the most superb steak I have ever eaten). I also know a farm at the weekly farmer’s market in the area that does the most divine pork chops. Unfortunately their chickens leave a lot ot be desired. Thankfully, another chicken farmer recently moved in and the chickens are awesome. I ate a chicken on Monday that was slaughtered on Saturday!

It’s an expensive habit though. I’m not sure how often I can afford to pay $22 for a while chicken.

]]> By: Donald http://www.cookeatfret.com/potatoes/2009/07/06/not-just-your-average-pork-chop-plus-a-little-something/comment-page-1/#comment-23143 Donald Wed, 08 Jul 2009 14:03:26 +0000 http://www.cookeatfret.com/?p=2552#comment-23143 Yes! Yes! Lobels spoils one so. I remember just seeing the marbling in the Berkshire cut and thinking, pork chop? with marbling? this is gonna be good! Yes! Yes!

Lobels spoils one so. I remember just seeing the marbling in the Berkshire cut and thinking, pork chop? with marbling? this is gonna be good!

]]> By: jim voorhies http://www.cookeatfret.com/potatoes/2009/07/06/not-just-your-average-pork-chop-plus-a-little-something/comment-page-1/#comment-23116 jim voorhies Wed, 08 Jul 2009 13:15:01 +0000 http://www.cookeatfret.com/?p=2552#comment-23116 My dad owned a company that made cleaners and sanitizers for the dairy industry long ago. Prior to that, it wasn't always safe to drink milk. Many years later a bacteriologist tried to get him to look at the chicken and oyster businesses to see what he might suggest. He visited processing plants all over the country to see the operation. (This was back in the 60s.) It was weeks before he'd eat a chicken again and he never ate oysters after that trip. My dad owned a company that made cleaners and sanitizers for the dairy industry long ago. Prior to that, it wasn’t always safe to drink milk.

Many years later a bacteriologist tried to get him to look at the chicken and oyster businesses to see what he might suggest. He visited processing plants all over the country to see the operation. (This was back in the 60s.) It was weeks before he’d eat a chicken again and he never ate oysters after that trip.

]]> By: Jennifer Hess http://www.cookeatfret.com/potatoes/2009/07/06/not-just-your-average-pork-chop-plus-a-little-something/comment-page-1/#comment-22960 Jennifer Hess Wed, 08 Jul 2009 00:29:33 +0000 http://www.cookeatfret.com/?p=2552#comment-22960 Oh yeah. Mike did that method again for us just a week or two ago with a ribeye. It's phenomenal. Seriously. That chop is a think of beauty, and I love that you have pork in two forms in the dish! Yum yum yum. Oh yeah. Mike did that method again for us just a week or two ago with a ribeye. It’s phenomenal. Seriously.

That chop is a think of beauty, and I love that you have pork in two forms in the dish! Yum yum yum.

]]> By: Becky and the Beanstock http://www.cookeatfret.com/potatoes/2009/07/06/not-just-your-average-pork-chop-plus-a-little-something/comment-page-1/#comment-22933 Becky and the Beanstock Tue, 07 Jul 2009 20:56:41 +0000 http://www.cookeatfret.com/?p=2552#comment-22933 I think that would make you a squirrel. At least if you were living in my backyard. Damn squirrels.... I share your view on meat -- though I can't say that I eat it. It's just been too long without for me. My body wouldn't know what to do. But sometimes I wish I could because it just smells so good. I think that would make you a squirrel. At least if you were living in my backyard. Damn squirrels….

I share your view on meat — though I can’t say that I eat it. It’s just been too long without for me. My body wouldn’t know what to do. But sometimes I wish I could because it just smells so good.

]]> By: rachel http://www.cookeatfret.com/potatoes/2009/07/06/not-just-your-average-pork-chop-plus-a-little-something/comment-page-1/#comment-22862 rachel Tue, 07 Jul 2009 16:21:10 +0000 http://www.cookeatfret.com/?p=2552#comment-22862 I've said it once and I will say it again, I love nice pork chop. The polenta sounds mighty fine too and it reminds me I don't cook it enough. I am with you on the meat philosophy, saving yorself for the really decent, well raised and cared for meat. beloved pasta - ummm all this NY, nashville lark, your actually Italian aren't you ? I’ve said it once and I will say it again, I love nice pork chop.
The polenta sounds mighty fine too and it reminds me I don’t cook it enough.
I am with you on the meat philosophy, saving yorself for the really decent, well raised and cared for meat.
beloved pasta – ummm all this NY, nashville lark, your actually Italian aren’t you ?

]]> By: we are never full http://www.cookeatfret.com/potatoes/2009/07/06/not-just-your-average-pork-chop-plus-a-little-something/comment-page-1/#comment-22847 we are never full Tue, 07 Jul 2009 15:55:56 +0000 http://www.cookeatfret.com/?p=2552#comment-22847 thanks for that link to the steak "how to". i think it is definitely worth playing around with. i love my steak almost rare (less medium rare but not rare rare - what the heck would that be called?) with a good crust and i'm not sure how easy it would be to keep it pretty raw in the middle with the crust if you do it this way. i am definitely intrigued, though. the other thing is it seems as though you need to have a very thick piece of beef for this to work well. but, again, i think it's worth playing around with. as for your dish, fabulous. i love pork and there is nothing like a good hormone-free hunk of it. really, really lovely! thanks for that link to the steak “how to”. i think it is definitely worth playing around with. i love my steak almost rare (less medium rare but not rare rare – what the heck would that be called?) with a good crust and i’m not sure how easy it would be to keep it pretty raw in the middle with the crust if you do it this way. i am definitely intrigued, though. the other thing is it seems as though you need to have a very thick piece of beef for this to work well. but, again, i think it’s worth playing around with.

as for your dish, fabulous. i love pork and there is nothing like a good hormone-free hunk of it. really, really lovely!

]]> By: Mari http://www.cookeatfret.com/potatoes/2009/07/06/not-just-your-average-pork-chop-plus-a-little-something/comment-page-1/#comment-22683 Mari Tue, 07 Jul 2009 11:21:09 +0000 http://www.cookeatfret.com/?p=2552#comment-22683 I'm licking my screen. I think we're going to have to stop by Nashville on our Great American Road Trip next year. I’m licking my screen. I think we’re going to have to stop by Nashville on our Great American Road Trip next year.

]]> By: Jack http://www.cookeatfret.com/potatoes/2009/07/06/not-just-your-average-pork-chop-plus-a-little-something/comment-page-1/#comment-22439 Jack Tue, 07 Jul 2009 03:16:02 +0000 http://www.cookeatfret.com/?p=2552#comment-22439 Great looking chop. I agree that factory farms suck. Don’t get me started. I can also say from experience that the cast iron skillet method is the way to go for thick steaks. The butter has to be there. If you’re worried about the fat you shouldn’t be eating marbled beef in the first place. I wouldn’t do it with a Porterhouse if you have a problem with dinner guests gnawing the bone!

]]> By: Lauren http://www.cookeatfret.com/potatoes/2009/07/06/not-just-your-average-pork-chop-plus-a-little-something/comment-page-1/#comment-22370 Lauren Tue, 07 Jul 2009 01:13:28 +0000 http://www.cookeatfret.com/?p=2552#comment-22370 dude, i was coming back for the mozzarella.... dude, i was coming back for the mozzarella….

]]> By: maybelles mom http://www.cookeatfret.com/potatoes/2009/07/06/not-just-your-average-pork-chop-plus-a-little-something/comment-page-1/#comment-22331 maybelles mom Tue, 07 Jul 2009 00:00:18 +0000 http://www.cookeatfret.com/?p=2552#comment-22331 Wait were you the creature that ate my green tomatoes off the plant yesterday? It is a beautiful piece of meat. Wait were you the creature that ate my green tomatoes off the plant yesterday?

It is a beautiful piece of meat.

]]>