"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Reply
 
Thread Tools Display Modes
 
Old 02-02-2014, 03:45 PM   #11
Senior Cook
 
Join Date: Mar 2007
Posts: 350
Quote:
Originally Posted by taxlady View Post
Crankin, am I right in understanding that you want the smaller chops, the ones in your first picture? If that is what you want, I would use the term that Rocklobster called it, "centre-cut chops".
Yes that is right, I am looking for picture 1, the smaller ones. I'll give that a try next time. Hopefully they don't confuse that with the center cut loin chop that they have next to rib chops, which look more like a T bone.
__________________

__________________
crankin is offline   Reply With Quote
Old 02-02-2014, 03:48 PM   #12
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,874
Send a message via Skype™ to taxlady
Quote:
Originally Posted by crankin View Post
Yes that is right, I am looking for picture 1, the smaller ones. I'll give that a try next time. Hopefully they don't confuse that with the center cut loin chop that they have next to rib chops, which look more like a T bone.
Ask the butcher to show it to you before he/she wraps it up. Then you can tell the butcher if it isn't the right kind. If you do get the right kind, ask what they would call it.
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 02-02-2014, 04:20 PM   #13
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,843
You could try pointing to the corresponding spot on your own body
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 02-03-2014, 12:39 PM   #14
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 2,836
Sorry.
__________________
Roll_Bones is offline   Reply With Quote
Old 02-03-2014, 12:41 PM   #15
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 2,836
Edited and deleted.
__________________

__________________
Roll_Bones is offline   Reply With Quote
Reply

Tags
pork, recipe

Bone-in pork rib chops, they vary so much in size I'm a fan of buying thick cut bone-in pork chops from behind the meat counter, but I get frustrated sometimes how much they vary in size and am trying to see if there is a way I can request what I'm looking for. Either way I want them to be thick cut, maybe 1 1/4 inches thick, but it's the surface area of the meat that varies so widely. For instance, sometimes the chops look like this, where the eye of the meat isn't that big and the bone protrudes quite a bit more outwards: [IMG]https://www.freshdirect.com/media/images/product/meat/pork/chops/mprk_ccrbchp_z.jpg?publishId=1884[/IMG] On the other end, some of the chops look like this, which when cut to similar thickness, ends up being a lot more meat: [IMG]http://files.recipetips.com/kitchen/images/refimages/pork/products/rib_chop.jpg[/IMG] What I'm wondering is, is the first picture a cut from a different end of the rib chop spectrum and the second image towards another end, where the shape of the meat is changing? I find that the first image when cut thick ends up around 10-12 ounces, which after factoring in the bone weight I think is a reasonable portion. Versus the second image which sometimes are closer 16 or more ounces, which I think is too much for a single portion. I suspect I'm being overly picky but just thought I'd ask if there is any wording I could use to describe the first when asking for a rib chop cut from the meat counter. 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:21 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.