tag:blogger.com,1999:blog-12904310.post6700224519313646144..comments2022-12-01T05:28:18.742-08:00Comments on Beyond Ramen: Crunchy Baked Pork ChopsAnnehttp://www.blogger.com/profile/07338782102030629262noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-12904310.post-38859387635887193062008-03-18T11:49:00.000-07:002008-03-18T11:49:00.000-07:00I'm not as nervous now about cooking a turkey as I...I'm not as nervous now about cooking a turkey as I was my first time (when I was all but certain that I would inadvertently send at least one person to the hospital), but it can definitely be nerve-wracking. <BR/><BR/>Maybe if I'm feeling up to leaving the house by later this evening (which I really hope I am) I'll walk over to the bookstore and pick up the Day-Lewis book. Not that I don't have aAnnehttps://www.blogger.com/profile/07338782102030629262noreply@blogger.comtag:blogger.com,1999:blog-12904310.post-7023571040585836192008-03-18T04:14:00.000-07:002008-03-18T04:14:00.000-07:00I must do my food memoir post! And yes, I've read...I must do my food memoir post! And yes, I've read Steingarten -- love him; he's hilarious; and a fantastic writer.<BR/><BR/>Ham: I made my first proper one (start with gammon; cook; then add glaze, cook)for Boxing Day this year. It was really good -- plus easy -- plus not as nerve-wracking as turkey -- plus can be served with salads -- plus gives good left-overs and scraps for soup. <BR/><BR/Beehttps://www.blogger.com/profile/02375981493145612394noreply@blogger.comtag:blogger.com,1999:blog-12904310.post-54010296907865263202008-03-17T19:24:00.000-07:002008-03-17T19:24:00.000-07:00Well, let's at least wait a few years so that I ca...Well, let's at least wait a few years so that I can graduate, get a real job, and save up the money, shall we? :)<BR/><BR/>Oh, there's plenty of organic produce to be had. Plenty of locally grown food, too. But as far as grocery stores are concerned, they mostly stock the shelf-stable, mass-grown varieties that you find in other grocery stores around the country. Now they just come with "organic,Annehttps://www.blogger.com/profile/07338782102030629262noreply@blogger.comtag:blogger.com,1999:blog-12904310.post-48335564989513556452008-03-17T18:50:00.000-07:002008-03-17T18:50:00.000-07:00When we're old, let's go on European food tour tog...<I>When we're old, let's go on European food tour together! We can check out some old-style charcuterie.</I><BR/><BR/>I'll be there (old) before you two will, we'd better not wait too long!<BR/><BR/>:)<BR/><BR/>Head cheese isn't as bad as it sounds, it's basically spiced meat in aspic. Not my favorite, but it's edible. Trotters? Had em pickled, not at all to my taste. Pretty darn gross as a Brave Sir Robinhttps://www.blogger.com/profile/11885043536453757210noreply@blogger.comtag:blogger.com,1999:blog-12904310.post-64449567015327603242008-03-17T15:18:00.000-07:002008-03-17T15:18:00.000-07:00Let's do! I did a mini-food-tour last summer with ...Let's do! I did a mini-food-tour last summer with my dear friend Katie: a few days in Paris, a few in Barcelona and environs, and about 24 hours in Bilbao. It was delightful, and I can't wait to go on another one. <BR/><BR/>When I did my study abroad, my (paternal) grandparents and my grandmother's sister went on a week-long food-and-wine trip down the Seine on a barge. They finished in Paris andAnnehttps://www.blogger.com/profile/07338782102030629262noreply@blogger.comtag:blogger.com,1999:blog-12904310.post-6389984193360451182008-03-17T12:33:00.000-07:002008-03-17T12:33:00.000-07:00Anne,I forgot to mention your lamb research -- tha...Anne,<BR/><BR/>I forgot to mention your lamb research -- thank you! I'm about to go out (for a night of bridge and Indian food -- sort of a strange way to celebrate St. Paddy's, but what can you do? When in Rome and all that.).<BR/><BR/>Can we talk lamb over the next few days?<BR/><BR/>BTW, I don't know if you've seen them, but I've left several posts today on several of our ongoing threads.Beehttps://www.blogger.com/profile/02375981493145612394noreply@blogger.comtag:blogger.com,1999:blog-12904310.post-50589122525384149272008-03-17T12:30:00.000-07:002008-03-17T12:30:00.000-07:00I'm always learning something new here. I think t...I'm always learning something new here. I think that I've had more gratifying conversations with you two in the past week than I have in 19 months of conversing with West Berkshire Stepford Wives.<BR/><BR/>When we're old, let's go on European food tour together! We can check out some old-style charcuterie.<BR/><BR/>BTW, if you want a glimpse inside the mind of a true foodie fanatic, read Beehttps://www.blogger.com/profile/02375981493145612394noreply@blogger.comtag:blogger.com,1999:blog-12904310.post-38791613983388992202008-03-17T11:03:00.000-07:002008-03-17T11:03:00.000-07:00Indeed, BSRH. I'm sure there's a way for me to get...Indeed, BSRH. I'm sure there's a way for me to get heritage breed pork around here, I just need to look into it. <BR/><BR/>Oooh, Michael Ruhlman on charcuterie! I'll have to keep an eye out for that one.Annehttps://www.blogger.com/profile/07338782102030629262noreply@blogger.comtag:blogger.com,1999:blog-12904310.post-72728058344715456462008-03-17T09:29:00.000-07:002008-03-17T09:29:00.000-07:00Julia is God.I will take no arguments on the subje...Julia is God.<BR/>I will take no arguments on the subject.<BR/><BR/>This is a sensible way to do pork chops.<BR/><BR/>I'm sure you know this, but the problem with pork chops is thus - <BR/><BR/>Up until the early 80's Pork was heavily marbled and full of wonderful pork fat. The food police stepped in and declared war on pork fat, and almost overnight, American Pork production switched to leaner Brave Sir Robinhttps://www.blogger.com/profile/11885043536453757210noreply@blogger.comtag:blogger.com,1999:blog-12904310.post-71321186776658984182008-03-16T15:49:00.000-07:002008-03-16T15:49:00.000-07:00Addendum: being the curious type, I just consulted...Addendum: being the curious type, I just consulted Alice Waters (in the form of the <I>Chez Panisse Menu Cookbook</I>, which does in fact present the recipes in menu form). She serves a baked leg of lamb (with wilted escarole vinaigrette) with a roasted eggplant soup with red pepper garnish, shrimp grilled on rock salt, and fresh figs and mint. It is a September menu, which makes sense given the Annehttps://www.blogger.com/profile/07338782102030629262noreply@blogger.comtag:blogger.com,1999:blog-12904310.post-50323611239448314192008-03-16T15:34:00.000-07:002008-03-16T15:34:00.000-07:00Mad Men! That is a great show. I've only seen one ...Mad Men! That is a great show. I've only seen one or two episodes, but I've been meaning to buy more on iTunes (it looks like it's not Netflixable yet).<BR/><BR/>So glad you enjoyed the pork chops! The bread crumb mixture smells heavenly when it's in the oven, doesn't it? (I bet it's even better with homemade bread.) I've been thinking of making a large batch and keeping it on hand for use in Annehttps://www.blogger.com/profile/07338782102030629262noreply@blogger.comtag:blogger.com,1999:blog-12904310.post-77241033455300833392008-03-16T15:00:00.000-07:002008-03-16T15:00:00.000-07:00I only have 10 minutes before "Mad Men" starts -- ...I only have 10 minutes before "Mad Men" starts -- so I've got to be quick. Will elaborate more on pie and cookbook issues/questions later.<BR/><BR/>So please do not think I was ignoring your pork chops . . . because I wasn't; but I had to take my daughter to tennis practice; then dinner, clean-up; all of the laundry for tomorrow; sports kit, etc. Anyway, I could go back and forth with you all Beehttps://www.blogger.com/profile/02375981493145612394noreply@blogger.com