Re: Redefining eternity

Michael Trew wrote:

On 12/8/2024 3:06 PM, Dave Smith wrote:

On 2024-12-08 2:49 p.m., Jill McQuown wrote:

On 12/7/2024 12:01 PM, Michael Trew wrote:

On 12/5/2024 6:12 PM, Dave Smith wrote:

 

Then they started to make pork healthier and it didn't taste
as good.

 
What does that mean?

 
Several decades ago, pork fat was deemed "unhealthy" so pig
farmers  started raising leaner pigs.  The meat doesn't taste
nearly as good  and is one reason people complain about it being
so easy to quickly  over-cook to the point of being dry.

 
I thought that it was interesting to hear my niece's comment about
Estonian pork was more like thee pork we used to get in Ontario. I
didn't think that she was old enough to remember how good it used
to be  because she was born in 1962  and would have been pretty
young when they  traded flavour for health.

 
That might explain why I've never been a fan of pork.  If it's up to
me, the only pork cooked here is occasional pulled pork sandwiches,
low and slow in a crock pot.  I can't say I've ever tasted a pork
chop that I enjoyed.

I gave up on pork chops.  Too lean now.  I have no issues with pork
loin though, just cook to the rare or medium rare.  They sell whole
ones here and I have the butcher cut it to roughly 1inch think, getting
17-20 steaks typically at 1.19lb.

Hot pan, 5 min ine side, 3 more after flipping, remove and slice fast
to stop cooking.  Cast Iron is perfect as you won't get that drop inpan
heat when you drop them in.

For serving, 1 steak does Don and I.  We do 2 when Charlotte is home
and have leftovers.

https://postimg.cc/VdFNYtqh

You'd probably use 2 steaks for the 4 of you (infants on milk).  If you
put a 3rd one on, you would definately have leftovers.

Here's one of many marinades you might like:

3 TB soy sauce
3 TB Apple cider vinegar
4 TB BBQ sauce of choice (I use a store brand hickory one)


(I kept it simple and likely in your kitchen). 

Marinade in that for 30min-overnight. Preheat your thickest pan then
drop them in with the marinade (so it's also a cooking sauce).

Leftovers are nice cold or nuke 30 seconds.  Slice thinner and layer on
bread with mustard (mayo optional).  I add raw bok choy whites for
crunch but lettuce is fine.