"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Reply
 
Thread Tools Display Modes
 
Old 12-13-2014, 01:34 PM   #81
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,034
Quote:
Originally Posted by Roll_Bones View Post
I have heard of rinsing ground beef after browning/frying, but never boiled. Sounds horrific and silly!



You mean people boil brats sometimes before grilling or frying them.
And I would not cook a pork chop in any liquid. I like to do them as I do a steak. Fast and hot. Medium.
Over cooking pork chops is not something I would do.



They are fresh or prepared sausages usually served with kraut or on a bun with good mustard. Very, very good.



I also subscribe to your thinking Craig.
I have told my doctor on more than one occasion "shoot me now then" when he recommends changing my diet.
He has quit telling me how to eat. We actually discuss recipes now and again. You see he eats what he wanted me to stop eating.
He also told me to stop drinking beer. I do not plan, nor have I stopped drinking beer.
There is a line in the sand. He knows where it is.



Sounds reasonable. When I think of brats in beer, I think of the brat "hot tub" featured in the commercial.
I for one expect a bite when i bite into a brat. Just like Italian sausage.
I would never boil Italian sausage in anything. If I did, it would be like you described.



I think those are called knockwurst Addie?
Yup, that's them. I had a senior moment. Thanks!
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 12-13-2014, 01:49 PM   #82
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,034
Quote:
Originally Posted by GotGarlic View Post
I thought Reubens were made with corned beef or pastrami. What kind of sausage are you using for them?
I have corned beef. And I also have the rye bread along with the sauerkraut and Swiss Cheese. The corned beef even has a streak of fat running through the middle.
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 12-13-2014, 03:27 PM   #83
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,856
Quote:
Originally Posted by Addie View Post
Thanks Chief. I have some sausages in the freezer. And a large container of sauerkraut in the fridge. The two are just waiting for a marriage to take place.
Quote:
Originally Posted by GotGarlic View Post
You've never had bratwurst? What kind of sausage are you planning to have with your sauerkraut?
Quote:
Originally Posted by Addie View Post
Reuben Sandwiches on Rye bread. YUM! And no I have never had Brats.
Quote:
Originally Posted by GotGarlic View Post
I thought Reubens were made with corned beef or pastrami. What kind of sausage are you using for them?
Quote:
Originally Posted by Addie View Post
I have corned beef. And I also have the rye bread along with the sauerkraut and Swiss Cheese. The corned beef even has a streak of fat running through the middle.
I knew it wasn't me that was
__________________
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 12-13-2014, 06:29 PM   #84
Senior Cook
 
callmaker60's Avatar
 
Join Date: Dec 2012
Location: Camp Hill, Pa.
Posts: 230
Bring to room temp. cover with McCormick dry pork rub, pan fry in cast iron skillet with butter and olive oil, cook to just past pink.
__________________
callmaker60 is offline   Reply With Quote
Old 12-17-2014, 07:44 PM   #85
Head Chef
 
Caslon's Avatar
 
Join Date: Sep 2007
Location: Inside the fridge
Posts: 1,703
Does anyone here brine their pork? I ask that because I took some chops and cut them into strips to use for sweet 'n sour pork. The recipe called for marinating them awhile in some corn starch, soy sauce and water. That coated them nicely with a "batter" of sorts. I went about frying the strips to "brown" them (as the recipe calls for). However, when all was added together, the pork strips were a bit tough to chew. I might have overcooked them trying to get them lightly browned. I was wondering if maybe brining them for a few hours would make them fry up more tender. Or maybe I shouldn't fry the pork strips at too high a frying temp when getting them lightly browned? Powder them with meat tenderizer maybe?
__________________
Caslon is offline   Reply With Quote
Old 12-17-2014, 08:14 PM   #86
Assistant Cook
 
Join Date: Dec 2014
Location: Southern USA
Posts: 15
Quote:
Originally Posted by lyndalou View Post
I have some bone in center cut pork chops that I want to prepare for tonight's dinner. How do you cook chops so that they are fully cooked, yet not dry. Any tips will be appreciated.
I cook my chops in canola oil after brining in salt for a couple of hours, or I get my baby roaster and pour some rice in the bottom, throw in the chops with some slivered onion and green pepper and pour beef brother over the whole works to cover everything. Peek in the oven and when the rice looks like it is starting to absorb all the liquid, put it under the broiler for a couple of minutes and then pull it out and let it rest for about 15 min before serving. It is real good with yellow rice.
__________________
Love is the key, hate is not free, happiness is where you want to be.
Oldtimerjax is offline   Reply With Quote
Old 12-17-2014, 11:44 PM   #87
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,408
Quote:
Originally Posted by Oldtimerjax View Post
...or I get my baby roaster....


Mmmmm..... roast babies. I love them medium rare myself.
__________________
Steve Kroll is offline   Reply With Quote
Old 12-18-2014, 01:25 AM   #88
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,034
Quote:
Originally Posted by Steve Kroll View Post


Mmmmm..... roast babies. I love them medium rare myself.
Have you been dipping into that hidden supply of wine again?
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 12-18-2014, 07:01 AM   #89
Senior Cook
 
Farmer Jon's Avatar
 
Join Date: Sep 2014
Location: Pender Nebraska
Posts: 233
__________________
Quando omni flunkus moritati-When all else fails, play dead
I'm a man, but I can change, if I have to, I guess.
Farmer Jon is offline   Reply With Quote
Old 12-18-2014, 03:08 PM   #90
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Quote:
Originally Posted by Steve Kroll View Post


Mmmmm..... roast babies. I love them medium rare myself.
That's the first thing that's made me laugh all day.

In a class that someone I know used to attend, they had a kiln/forge that they called the baby oven. I was never sure whether the reference was pointed at the size of the oven, or what it was used for.

Seeeeeeya; Chief Longwind of the North
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Reply

Tags
cook, pork

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 05:42 AM.


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