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Old 09-13-2014, 02:21 PM   #71
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Quote:
Originally Posted by GotGarlic View Post
Or you can buy a bone-in pork rib roast and cut it yourself.
Isn't it hard to cut the bones? Is there a trick?
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Old 09-13-2014, 02:36 PM   #72
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Isn't it hard to cut the bones? Is there a trick?

You cut between the chops/ribs.
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Old 09-13-2014, 02:51 PM   #73
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Now days, I always buy two thick cut loin chops and brine them.

When I had a family at home I'd buy the inexpensive fatty pork steaks, place them in a baking pan, drizzle them with ketchup, then sprinkle on a handful of brown sugar, and top it with paper thin slices of Meyer lemon. The house would smell so darn good, and we all loved the dish, served with rice on the side.

I have to do that again soon, as Steve has never had it.
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Old 09-13-2014, 03:29 PM   #74
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Just to let you all know, I bought a packet of Sweet n Sour dry powder mix to make Sweet and Sour pork.

I've yet to make my sweet N sour Hawaiian chicken, but I went to the store and got everything needed. 2 large boneless chicken breasts are waiting in my fridge.

La Choy used to make Sweet N Sour Pork. They stopped making it. Now I want to make it.
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Old 09-13-2014, 04:44 PM   #75
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Originally Posted by GotGarlic View Post
Or you can buy a bone-in pork rib roast and cut it yourself.
I live alone. I don't want a whole rib roast.
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Old 09-13-2014, 04:46 PM   #76
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Isn't it hard to cut the bones? Is there a trick?
Have the butcher remove the chine bone on the bottom. But since they weigh it with the bone there, make sure he gives it back to you for making stock, etc. Once that is removed, you can just slice between the bones.
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Old 09-13-2014, 04:58 PM   #77
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I live alone. I don't want a whole rib roast.
That was for the forum, not you personally. But actually, you are apparently buying a two-rib roast, aka a double pork chop. If you bought a four-rib or six-rib roast, you would probably pay less per pound and could freeze some for later. Cooking for one or two doesn't mean you have to pass up the bargains you can get by buying in quantity.
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Old 09-13-2014, 07:57 PM   #78
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New Pork Cooking Temperature Approved by USDA

I like to pull my pork at about 140-145 and allow it to rest accordingly
A chefy friend of mine tells me that a slight blush of pink is a good thing
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Old 09-13-2014, 10:19 PM   #79
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My supermarket had a 2 for 1 sale on thin sliced bone in loin pork chops. I took advantage of that.

I currently have 6-7 thin cut pork loin chops in my freezer awaiting shrink wrapping. I intend to make Sweet 'n Sour Pork over rice with some of them, using a Sweet 'N Sour seasoning packet.

I've yet to make my chicken breast sweet 'n sour Hawaiian recipe given here. Those $4.87 chicken breasts (2) are in the fridge.
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