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Porky and Petunia
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... |
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