On 9/2/2015 4:49 AM, Cindy Hamilton wrote:
> 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
>
>
>
Mmmm hmmm...

Ayup...