On Tuesday, September 1, 2015 at 1:48:31 PM UTC-4, dsi1 wrote:
> On Monday, August 31, 2015 at 12:46:58 PM UTC-10, dsi1 wrote:
> > On 8/31/2015 12:28 PM, gtr wrote:
> > > On 2015-08-31 19:49:22 +0000, dsi1 said:
> > >
> > >> I had pork chops similar to those the other night. The chops were
> > >> dredged in a mixture of flour, Korean red pepper powder, and the usual
> > >> seasonings for pork chops. No herbs - I don't care for herbs.
> > >
> > > Really? Not on anything?
> > >
> > >> This was fried in a wok with a good amount of oil. High heat at first,
> > >> flipped, and the heat was turned down. Flipped it several times.
> > >> Finished it off at high heat. I cook these things fast - 10 minutes.
> > >
> > >
> >
> > I guess I'm not a herb kind of guy.
>
> You guys cluck like old hens. I'm so not into sage, rosemary, and thyme. That's so 60s. What Asian cook uses French shite like that anyway? Nada.

Seems foolish to discard tasty flavoring agents because they're
"so 60s". I like 'em all--European flavor profiles sometimes,
Asian profiles other times.

I'm sorry, I've lost track. Did you ever say what "the usual seasonings
for pork chops" are, for you? I'm hoping garlic was in there
someplace.

Cindy Hamilton