Anyone have any super secret delicious recipes?. Im not much of a cook. Alright, go...
Hire a cook.
Oh yeh, no more XBL for me tonight, 3 hours of German AS resit exams tomorrow.
Oh yeh, no more XBL for me tonight, 3 hours of German AS resit exams tomorrow.
Last edited by FatherTed (2008-01-15 15:21:22)
Small hourglass island
Always raining and foggy
Use an umbrella
Always raining and foggy
Use an umbrella
Raise my paycheck
Do not eat pork.
Blackbelts are just whitebelts who have never quit.
Or you can do what I do and go to Outback and get their kick ass porkchops.
but its pork chops. pork chops are tasty.m3thod wrote:
Do not eat pork.
m3thod wrote:
Do not eat pork.
Why?avman633 wrote:
m3thod wrote:
Do not eat pork.
Ain't you the oh please donate to save animals....but a confessed carnivore?usmarine2005 wrote:
http://home.woh.rr.com/millimanfamily/b … .23.02.jpg
http://store.firstgeartrucks.com/prodimg/hatchet.jpg
http://ecx.images-amazon.com/images/I/21KKH5ZH6PL.jpg
Or you can do what I do and go to Outback and get their kick ass porkchops.
Blackbelts are just whitebelts who have never quit.
never had their chops. their steak is the shit.usmarine2005 wrote:
http://home.woh.rr.com/millimanfamily/b … .23.02.jpg
http://store.firstgeartrucks.com/prodimg/hatchet.jpg
http://ecx.images-amazon.com/images/I/21KKH5ZH6PL.jpg
Or you can do what I do and go to Outback and get their kick ass porkchops.
oink oink
Just get some flour + Your favorite seasoning, put it all in a ziplock bag. Throw it around abit then fry it. Mmmhmmmm boy!
Just get some flour + Your favorite seasoning, put it all in a ziplock bag. Throw it around abit then fry it. Mmmhmmmm boy!
The fuck does that have to do with a hillbilly mistreating their pets?m3thod wrote:
Ain't you the oh please donate to save animals....but a confessed carnivore?
buy Pork Chops, make a marinade with mustard, herbs, all the usual stuff, fry. Serve with potato salad. Yummy
once upon a midnight dreary, while i pron surfed, weak and weary, over many a strange and spurious site of ' hot xxx galore'. While i clicked my fav'rite bookmark, suddenly there came a warning, and my heart was filled with mourning, mourning for my dear amour, " 'Tis not possible!", i muttered, " give me back my free hardcore!"..... quoth the server, 404.
I'd say I'm a staunch supporter of humane treatment of animals as well, but pork, beef, fish etc are part of the natural pecking order and it's been like that for centuries. We need nutrition, they are below us on the food chain and have all the things we need for nutrition. As long as the animals are raised and killed humanely (what an oxymoron eh?) then I don't have qualms eating my meat.m3thod wrote:
Ain't you the oh please donate to save animals....but a confessed carnivore?usmarine2005 wrote:
http://home.woh.rr.com/millimanfamily/b … .23.02.jpg
http://store.firstgeartrucks.com/prodimg/hatchet.jpg
http://ecx.images-amazon.com/images/I/21KKH5ZH6PL.jpg
Or you can do what I do and go to Outback and get their kick ass porkchops.
ediit: GS read the link I gave you
Last edited by HurricaИe (2008-01-15 15:28:10)
Sure;
1 tablespoon chili powder
1 tablespoon vegetable oil
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1 large clove garlic, finely chopped
2 1/2 pounds pork loin or rib chops, about 1/2 inch thick (8 chops)
Mix all ingredients except pork. Cut outer edge of fat on pork chops diagonally at 1-inch intervals to prevent curling (do not cut into meat). Spread chili powder mixture evenly on both sides of pork chops. Cover and refrigerate at least 30 minutes but no longer than 24 hours.
Heat coals or gas grill. Cover and grill pork 4 to 6 inches from medium heat 10 to 12 minutes, turning frequently, until slightly pink when cut near bone.
1/2 cup chicken broth
1/4 cup uncooked quick-cooking brown rice
2 tablespoons finely chopped dried apricots
2 tablespoons slivered almonds, toasted
2 teaspoons chopped fresh marjoram leaves
OR
3/4 teaspoon dried marjoram leaves
2 tablespoons chopped fresh parsley
4 pork loin chops (about 2 pounds) 1-inch thick
TO COMPLETE RECIPE
1/4 cup apricot preserves
1. Mix broth, rice, apricots, almonds and marjoram in 1 1/2-quart saucepan. Heat to boiling; reduce heat to low. Cover and simmer about 10 minutes or until rice is tender. Stir in parsley.
2. Cut a 3-inch pocket in each pork chop, cutting from fat side almost to bone. Spoon about 2 tablespoons rice mixture into each pocket. Secure pockets with toothpicks.
3. Set oven control to broil. Place pork on rack in broiler pan. Broil with tops 5 to 6 inches from heat 10 minutes; turn. Broil 10 to 15 minutes longer for medium doneness (160°). STOP HERE—see To Store and To Reheat in Notes.
To complete recipe and serve now, heat preserves; brush over pork.
My favorite:
2 America's Cut (1 1/2-inch thick boneless center pork loin chops)
1 1/2 teaspoons lemon pepper
1/2 teaspoon vegetable oil
2 tablespoons chicken broth
3 tablespoons balsamic vinegar
2 teaspoons butter
Pat chops dry. Coat with lemon pepper. Heat oil in heavy skillet over medium-high heat. Add chops; brown on first side 8 minutes; turn and cook 7 minutes more. Remove chops from pan and keep warm. Add broth and vinegar to skillet; cook, stirring, until syrupy (about 1-2 minutes). Stir in butter, blend well. Spoon sauce over chops. Serve immediately.
1 tablespoon chili powder
1 tablespoon vegetable oil
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1 large clove garlic, finely chopped
2 1/2 pounds pork loin or rib chops, about 1/2 inch thick (8 chops)
Mix all ingredients except pork. Cut outer edge of fat on pork chops diagonally at 1-inch intervals to prevent curling (do not cut into meat). Spread chili powder mixture evenly on both sides of pork chops. Cover and refrigerate at least 30 minutes but no longer than 24 hours.
Heat coals or gas grill. Cover and grill pork 4 to 6 inches from medium heat 10 to 12 minutes, turning frequently, until slightly pink when cut near bone.
1/2 cup chicken broth
1/4 cup uncooked quick-cooking brown rice
2 tablespoons finely chopped dried apricots
2 tablespoons slivered almonds, toasted
2 teaspoons chopped fresh marjoram leaves
OR
3/4 teaspoon dried marjoram leaves
2 tablespoons chopped fresh parsley
4 pork loin chops (about 2 pounds) 1-inch thick
TO COMPLETE RECIPE
1/4 cup apricot preserves
1. Mix broth, rice, apricots, almonds and marjoram in 1 1/2-quart saucepan. Heat to boiling; reduce heat to low. Cover and simmer about 10 minutes or until rice is tender. Stir in parsley.
2. Cut a 3-inch pocket in each pork chop, cutting from fat side almost to bone. Spoon about 2 tablespoons rice mixture into each pocket. Secure pockets with toothpicks.
3. Set oven control to broil. Place pork on rack in broiler pan. Broil with tops 5 to 6 inches from heat 10 minutes; turn. Broil 10 to 15 minutes longer for medium doneness (160°). STOP HERE—see To Store and To Reheat in Notes.
To complete recipe and serve now, heat preserves; brush over pork.
My favorite:
2 America's Cut (1 1/2-inch thick boneless center pork loin chops)
1 1/2 teaspoons lemon pepper
1/2 teaspoon vegetable oil
2 tablespoons chicken broth
3 tablespoons balsamic vinegar
2 teaspoons butter
Pat chops dry. Coat with lemon pepper. Heat oil in heavy skillet over medium-high heat. Add chops; brown on first side 8 minutes; turn and cook 7 minutes more. Remove chops from pan and keep warm. Add broth and vinegar to skillet; cook, stirring, until syrupy (about 1-2 minutes). Stir in butter, blend well. Spoon sauce over chops. Serve immediately.
Cos its a nasty animal and it bathes and eat its own shit. And cos i'm mooslim and i was brainwashed as a child not to eat it...so i never have.HurricaИe wrote:
Why?avman633 wrote:
m3thod wrote:
Do not eat pork.
No idea why Av he's hindu and every hindu i know eats pork.
Blackbelts are just whitebelts who have never quit.
Your missing out on sausage butties.m3thod wrote:
Cos its a nasty animal and it bathes and eat its own shit. And cos i'm mooslim and i was brainwashed as a child not to eat it...so i never have.HurricaИe wrote:
Why?avman633 wrote:
No idea why Av he's hindu and every hindu i know eats pork.
How is life worth living?
Small hourglass island
Always raining and foggy
Use an umbrella
Always raining and foggy
Use an umbrella
lol, fair enough I guess =/ fish swim in an ocean of who knows what, and bovines that aren't certified organic probably have boatloads of rBGHm3thod wrote:
Cos its a nasty animal and it bathes and eat its own shit. And cos i'm mooslim and i was brainwashed as a child not to eat it...so i never have.HurricaИe wrote:
Why?avman633 wrote:
No idea why Av he's hindu and every hindu i know eats pork.
Just don't expect a animal lover to be a carnivore.usmarine2005 wrote:
The fuck does that have to do with a hillbilly mistreating their pets?m3thod wrote:
Ain't you the oh please donate to save animals....but a confessed carnivore?
Blackbelts are just whitebelts who have never quit.
If I'm frying pork chops I typically fry them in olive oil with some garlic salt, black pepper, and rosemary. If I bake them I use a recipe I got off recipezaar http://www.recipezaar.com/118821 When you cook them in the beans, they will get so tender they fall apart. This recipe is good if you are too lazy to make side dishes.
Christ BF2s has gone food crazy.
Not a huge fan of Pork myself, give me beef any day.
Not a huge fan of Pork myself, give me beef any day.
Somewhere, something incredible is waiting to be known.
exactly the kind of input I was hoping to find. The second recipe sounds more doable since I dont have a grill, just a stove.ATG wrote:
Sure;
1 tablespoon chili powder
1 tablespoon vegetable oil
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1 large clove garlic, finely chopped
2 1/2 pounds pork loin or rib chops, about 1/2 inch thick (8 chops)
Mix all ingredients except pork. Cut outer edge of fat on pork chops diagonally at 1-inch intervals to prevent curling (do not cut into meat). Spread chili powder mixture evenly on both sides of pork chops. Cover and refrigerate at least 30 minutes but no longer than 24 hours.
Heat coals or gas grill. Cover and grill pork 4 to 6 inches from medium heat 10 to 12 minutes, turning frequently, until slightly pink when cut near bone.
1/2 cup chicken broth
1/4 cup uncooked quick-cooking brown rice
2 tablespoons finely chopped dried apricots
2 tablespoons slivered almonds, toasted
2 teaspoons chopped fresh marjoram leaves
OR
3/4 teaspoon dried marjoram leaves
2 tablespoons chopped fresh parsley
4 pork loin chops (about 2 pounds) 1-inch thick
TO COMPLETE RECIPE
1/4 cup apricot preserves
1. Mix broth, rice, apricots, almonds and marjoram in 1 1/2-quart saucepan. Heat to boiling; reduce heat to low. Cover and simmer about 10 minutes or until rice is tender. Stir in parsley.
2. Cut a 3-inch pocket in each pork chop, cutting from fat side almost to bone. Spoon about 2 tablespoons rice mixture into each pocket. Secure pockets with toothpicks.
3. Set oven control to broil. Place pork on rack in broiler pan. Broil with tops 5 to 6 inches from heat 10 minutes; turn. Broil 10 to 15 minutes longer for medium doneness (160°). STOP HERE—see To Store and To Reheat in Notes.
To complete recipe and serve now, heat preserves; brush over pork.
My favorite:
2 America's Cut (1 1/2-inch thick boneless center pork loin chops)
1 1/2 teaspoons lemon pepper
1/2 teaspoon vegetable oil
2 tablespoons chicken broth
3 tablespoons balsamic vinegar
2 teaspoons butter
Pat chops dry. Coat with lemon pepper. Heat oil in heavy skillet over medium-high heat. Add chops; brown on first side 8 minutes; turn and cook 7 minutes more. Remove chops from pan and keep warm. Add broth and vinegar to skillet; cook, stirring, until syrupy (about 1-2 minutes). Stir in butter, blend well. Spoon sauce over chops. Serve immediately.
Another question: Olive oil or vegetable oil? I have olive oil. will it improve the taste or degrade?
Last edited by GunSlinger OIF II (2008-01-15 15:33:42)
I love the steak and the chops. Every time I go there, I have to flip a coin on which one to get.GunSlinger OIF II wrote:
never had their chops. their steak is the shit.
Shake & Bake, baby, Shake & Bake!NeXuS4909 wrote:
oink oink
Just get some flour + Your favorite seasoning, put it all in a ziplock bag. Throw it around abit then fry it. Mmmhmmmm boy!
