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

On Tuesday, September 1, 2015 at 8:49:33 AM UTC-10, 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

All cooks worth their salt will have an idea of how they want their pork chops to come out. I say vague stuff like "usual seasonings" because I'm not into telling people how things should taste. I did put some sugar and cumin in the flour but no garlic because I can't find my dang garlic powder. I'd put some mustard in there but I couldn't find my can of S&B hot mustard. This dang place is going to pot! No matter, adding stuff out of habit is a bad habit - unless you're looking to cook something boring.

On 9/2/2015 5:23 AM, dsi1 wrote:
> On Tuesday, September 1, 2015 at 8:49:33 AM UTC-10, 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
>
> All cooks worth their salt will have an idea of how they want their pork chops to come out. I say vague stuff like "usual seasonings" because I'm not into telling people how things should taste. I did put some sugar and cumin in the flour but no garlic because I can't find my dang garlic powder. I'd put some mustard in there but I couldn't find my can of S&B hot mustard. This dang place is going to pot! No matter, adding stuff out of habit is a bad habit - unless you're looking to cook something boring.
>
Mmmm hmmm...

Ayup...

On Tuesday, September 1, 2015 at 3:23:55 PM UTC-4, dsi1 wrote:
> On Tuesday, September 1, 2015 at 8:49:33 AM UTC-10, 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
>
> All cooks worth their salt will have an idea of how they want their pork chops to come out. I say vague stuff like "usual seasonings" because I'm not into telling people how things should taste. I did put some sugar and cumin in the flour but no garlic because I can't find my dang garlic powder. I'd put some mustard in there but I couldn't find my can of S&B hot mustard. This dang place is going to pot! No matter, adding stuff out of habit is a bad habit - unless you're looking to cook something boring.

Oh, ok. I was just hoping to learn something new to do with pork.
Cumin and mustard, eh? Maybe I'll try that next time. I've got
Korean red pepper flakes.

But what I'm really jonesing for is gochujang. I should check the
back of the fridge; I think I've got a tub of it there.

Cindy Hamilton

On Tuesday, September 1, 2015 at 10:25:46 AM UTC-10, Cindy Hamilton wrote:
> On Tuesday, September 1, 2015 at 3:23:55 PM UTC-4, dsi1 wrote:
> > On Tuesday, September 1, 2015 at 8:49:33 AM UTC-10, 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
> >
> > All cooks worth their salt will have an idea of how they want their pork chops to come out. I say vague stuff like "usual seasonings" because I'm not into telling people how things should taste. I did put some sugar and cumin in the flour but no garlic because I can't find my dang garlic powder. I'd put some mustard in there but I couldn't find my can of S&B hot mustard. This dang place is going to pot! No matter, adding stuff out of habit is a bad habit - unless you're looking to cook something boring.
>
> Oh, ok. I was just hoping to learn something new to do with pork.
> Cumin and mustard, eh? Maybe I'll try that next time. I've got
> Korean red pepper flakes.
>
> But what I'm really jonesing for is gochujang. I should check the
> back of the fridge; I think I've got a tub of it there.
>
> Cindy Hamilton

A pork loin cubed and stir fried with gochujang would be pretty tasty. I'll have to try that.

Last night I had a pizza. The dough was mixed in a baggie with some Korean pepper. I just left the bag on the counter for a couple of days till it was nice and ripe. Oddly enough, the crust sorta looked and tasted like whole wheat. Gochujang would have been good on the pizza. I'd mix it up with ketchup or tomato sauce. Last night's pizza was topped with chopped garlic and oil and the usual pizza ingredients. No tomato sauce!

I made one with Portuguese sausage (linguisa) and mango. I sprinkled some Korean pepper on the top to make it look pretty. A pizza with gochujang, linguisa, and mango would be da bomb. I'm gonna have to make one of those.

dsi1 wrote:
> A pizza with gochujang, linguisa, and mango would be da bomb. I'm gonna have to make one of those.

Oh heck YES!!!!

On Tuesday, September 1, 2015 at 11:42:55 AM UTC-10, tres piedras wrote:
> dsi1 wrote:
> > A pizza with gochujang, linguisa, and mango would be da bomb. I'm gonna have to make one of those.
>
> Oh heck YES!!!!

I recommend that you use mangoes on the slightly green side.

dsi1 wrote:
> On Tuesday, September 1, 2015 at 11:42:55 AM UTC-10, tres piedras wrote:
>> dsi1 wrote:
>>> A pizza with gochujang, linguisa, and mango would be da bomb. I'm gonna have to make one of those.
>>
>> Oh heck YES!!!!
>
> I recommend that you use mangoes on the slightly green side.
>

A good tip, let the oven finish the ripening.

I bet Papaya would be tasty also.

On 2015-09-01 20:25:43 +0000, Cindy Hamilton said:

> Oh, ok. I was just hoping to learn something new to do with pork.
> Cumin and mustard, eh? Maybe I'll try that next time. I've got
> Korean red pepper flakes.

Sounds interesting. I love both cumin and mustard too much; it might
work well for me. Particularly with some THYME! ;-)

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...

On 2015-09-01 18:49:29 +0000, Cindy Hamilton said:

> 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.

Garlic is so 1920's!