Currently making pork green chili.
Step one, cut pork roast into steaks and place on cast iron pan, brown them well to induce maximum Maillard reaction.
This is probably the single most important step in the whole procedure. Almost as important as not using any tomato.
Step one, cut pork roast into steaks and place on cast iron pan, brown them well to induce maximum Maillard reaction.
This is probably the single most important step in the whole procedure. Almost as important as not using any tomato.
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Yesterday I fancied some pork chops only to be confronted by the bizarre situation in my super market that pork fillet (tenderloin) is substantially cheaper than chops per kg.
It costs about the same a pork belly which really should be the cheapest cut.
It costs about the same a pork belly which really should be the cheapest cut.
Just slice the tenderloin thick and on an angle and call the results pork chops. 🙂
1.5# Ground Beef, 1 pack of "Taco Bell" taco seasoning, a small diced onion, two diced jalapeño, one medium egg, 1/3 cup bread crumbs.
Mix and form into 5oz patties about 2cm thick with an indention in the center.
Grill 5 minutes per side.
Top with Pepper Jack cheese and serve with Pico de Gallo and avocado slices on a bun.
Mix and form into 5oz patties about 2cm thick with an indention in the center.
Grill 5 minutes per side.
Top with Pepper Jack cheese and serve with Pico de Gallo and avocado slices on a bun.
Never even tried. Kudos to ya. Good that the family loved the meal after all that.
Cheers Cal!
It's kinda fiddly. There must be a trick to it or just practice. Hoping for the former 🙂
nez that's what I did but the kids like bones with their meat so there was a slight disappointment but there is no way I pay £8/kg for chops when tenderloin is £5.50.
Times are hard and we all have to make concessions! 🙂
It's kinda fiddly. There must be a trick to it or just practice. Hoping for the former 🙂
nez that's what I did but the kids like bones with their meat so there was a slight disappointment but there is no way I pay £8/kg for chops when tenderloin is £5.50.
Times are hard and we all have to make concessions! 🙂
No beans in green chili, ever.
(Psst - tomatoes are okay though, get that in different areas mostly north of here where chilis are less common so other stuff gets added...but never beans)
For purists use Hatch green chili’s. If you’re in Colorado then Pueblos can be used.
And smoked pork is more better than cast iron browned so there!
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Yes, makes me sick too. Things that used to be give aways at the butcher are now more expensive. Like chicken wings costing more than breast. You know, I use pork loin to make the dog's food. I find Tenderloin is ok nowadays since we learned a little pink in the pork is ok. I am a big fan of shoulder steaks. Really good for grilling.
I wouldn't in a green chili. Really takes away from the appearance.
Once the world discovered that bacon comes from the belly we had a problem on our hands. I can't believe I can buy a 375 gr. pack of bacon for as cheap as $2 CAD (lousy bacon yes, but still) but I have to pay 6-7 bucks for a pound of belly?
Highway robbery I say!
To some extent I blame cookery shows on TV since they are feeding food trends.
Like after the 08 crash pretty much every cookery show pushed cheaper cuts to the extent that they have become fashionable especially pork belly.
All that happened is that the cheaper cuts got more expensive leading to the absurd situation I have encountered now.
And yes shoulder steaks are perfect for the charcoal grill.
I usually make jerk marinade for them and some chicken plus some boerewors. My family is Zimbabwean and it seems obligatory to grill vast amounts of meat in one go.
I usually spend the whole afternoon and part of the evening grilling but we do eat it for next couple of days for breakfast, lunch and dinner.
Like after the 08 crash pretty much every cookery show pushed cheaper cuts to the extent that they have become fashionable especially pork belly.
All that happened is that the cheaper cuts got more expensive leading to the absurd situation I have encountered now.
And yes shoulder steaks are perfect for the charcoal grill.
I usually make jerk marinade for them and some chicken plus some boerewors. My family is Zimbabwean and it seems obligatory to grill vast amounts of meat in one go.
I usually spend the whole afternoon and part of the evening grilling but we do eat it for next couple of days for breakfast, lunch and dinner.
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In fact I have seen nice grass fed lamb loin chops at less than ox tail. The irony being most of the ox tail these days is really generic cow tail.
I started to notice. that after eating pork, sometimes about 1 time out of 10 or 20, I had unpleasant sensations in the goiter. I suggested that this is due to the harmonies in this meat. Perhaps these were growth hormones or male sex hormones. In general, I stopped eating pork, as the Qur'an advises, although I myself am a Christian. After eating beef, such feelings never arose. And I also realized that vegan food like stewed beans and vegetables is indeed healthier and safer than pork.
I'm German and therefore eat raw pork.
Never had any problems nor have I ever heard of anybody having issues.
Never had any problems nor have I ever heard of anybody having issues.
This is very common, search on gout and food related issues, it's the purine content (shellfish is also an offender). For me the problem has only turned up when my German friends visit and want pork at every meal with liberal quantities of schnapps. It does not affect all people.
EDIT - Charles the liberal quantities seem to be a catalyst, but the result is true gout not some other issue. In fact we visited a chateau in Bordeaux and they made us a traditional salad with bacon lardons followed by a long wine tasting with the same result.
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I did not drink alcohol in those cases. And in general, I practically do not drink. Only 1 bottle of wine per month or even two months. I don’t think I have a padagra. I looked in our search engines nothing like this is described. I don’t eat raw meat and fish at all. Us from an early age, when I was still in school, doctors scared us with worms that were alcoholized in banks in the school’s medical office.
My wife's aunt had severe gout but she steadfastly refused to eat anything but beef, strictly no vegetables.
Since I do pretty much all the cooking at home I'm making damn sure my family gets balanced meals with an absolute minimum of processed, pre-fab stuff.
Since I do pretty much all the cooking at home I'm making damn sure my family gets balanced meals with an absolute minimum of processed, pre-fab stuff.
Lately around here I have been getting “pork sirloin” chops or steaks. It’s a nice cut, less lean and darker than loin, but not so much as shoulder.
I think this weekend I will give my smoker a workout, speaking of pork. The forecast is good and I should have time to let things cook for 8 hours or more.
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