I don’t get the Dave Matthew’s Band. So is he trying to imitate Adam Sandler?
Cats kill mice and dragonfly larvae kill mosquitoes and both sort of make sense as pets for those reasons.
I am now very excited that Community was renewed for another season. All ye faithless who gave up on Community last season, you almost prevented this.
Cliff Huxtable from The Cosby Show reminds me so much of my dad, but maybe that was just because he was imitating Bill Cosby.
How is that from the animal that we get bacon we also get bland, boring pork chops?
I am concerned the Democrats might be overreaching with their constant focus on overreach.
One of the wonders of the pig is that it’s different parts taste so different – ribs, loin, belly, hams – all very distinct. Beef, on the other hand, tastes pretty much like beef. It may have more or less flavor depending on the cut but it all tastes basically the same.
pork chops are bland ’cause bacon gets all the flavor.
Makes me think of the Chuck Jones cartoon where the Coyote explains to the kids watching on TV why he so desires to eat the Road Runner, how the different parts of the bird have different flavors. Frank could do that with a pig diagram.
Braise your pork chops low & slow with a sauce of ketchup, brown sugar, and Worcestershire. That’s eatin’.
@1: “wonders of the pig”
There is only one: Bacon!
The rest of it is kind of boaring.
MWEEP MWEEP GDFT!
It’s amazing what gets Frank ‘very excited.’
@3 FredKey
as dirty harry almost said, no one puts ketchup on a pork chop.
@7 I thought that was Swayze in “Dirty Dancing”?
It’s Indiana style. Trust your old uncle Fred. Brown quickly on both sides, then simmer covered for 45 minutes. In ketchup etc. Onion and lemon slices are nice to simmer with them.
@1 – I think that you’re largely correct, but surely some of the difference in taste between, say, bacon and pork chops is due to the fact that bacon is smoked (and, judging by the taste, saturated with salt) before it’s even sold. With regard to meat from cows, corned beef doesn’t taste like beef at all; it tastes like salt.
@3 – I’ve been sauteeing mine with Worcestershire sauce; I’m going to try your method.
If your fried pork chops don’t come out right, you could try Shake-N-Bake. Personally, I would go with fried with some applesauce and lima beans on the side and some Sunbeam brown and serve rolls. Rice, spiced apple rings, and string beans would be OK too. Apple pie a la mode with store bought or home-made ice cream would be hog heaven.
@10 – true. But you being Iowa Jim, I’m sure you’ve been to a pig roast before. Had you been paying attention and been suitable glutinous, you would have noted that the various parts tasted quite different even though the entire pig was treated and cooked all the same.
You’re just not preparing your pork chops in a meaningful, thoughtful way. I brine ours in a solution of what-ever spices and
what-have-you that’s in the cupboard. Pan-fry only to doneness [No red,… I got gout] and no longer. I never get any complaints and lot’s of wonderment as-to ‘what I did’……………
@12 – I’ve been to a pig roast, although it was in Illinois, where I spent the first twenty years of my life, not Iowa, and it was at least forty years ago, as is confirmed by the fact that it’s been more than forty years since I was twenty.
Iowa is, indeed, hog heaven, however. We have 19 million pigs and only 3 million people. When I try to help people keep Iowa and Ohio straight, I explain that Ohio has three cities with a major league franchise in at least one of the four major sports, while Iowa has no cities with a major league franchise in any sport, but 19 million pigs. The reason for this is that Iowa got first choice.
My wife has the answer for the pork chops; all the yummy goodness was used up on the bacon.
@Iowa Jim, Cincinnati used to be known as “Porkopolis” because so much of the hog trade went through it on the way to be shipped out on the Ohio River. They still celebrate it down there. There are still a lot of pigs in Ohio, but we call them unions. Actually I think that applies in a lot of places.
I have always liked thick-cut pork chops baked with stuffing, much like you’d do with a turkey. If you want, you can cut pockets in the chops and fill with the stuffing as well. Just don’t overcook them.